BM Culinary Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

CULINARY SYSTEMS

• Are all kitchen employees in proper uniform, chef coat, pants, apron, hat, proper forward?

  Yes

  No

  N/A

• Are par levels established and fully utilized for Prep, reflecting usage for each day of the week?

  Yes

  No

  N/A

• Are labels signed off by the appropriate employee?

  Yes

  No

  N/A

• Is the prep poster (shelf life & portions) posted for the current menu?

  Yes

  No

  N/A

• Is there a thorough line check being conducted before each meal period, 30 days of records, And is everything up to standard?

  Yes

  No

  N/A

• Did the Culinary Team achieve a 80% AVG. in the culinary section of there last 3 SQM?

  Yes

  No

  N/A

• Is the staff info board being utilized by the BOH to communicate info to the FOH staff when required?

  Yes

  No

  N/A

PREP

• Is the Prep recipe book, in use, available in the kitchen, and updated?

  Yes

  No

  N/A

• Are fresh ingredients used for all recipes

  Yes

  No

  N/A

• Is everyone following the "clean as you go philosophy"?

  Yes

  No

  N/A

• Are all kitchen sight lines visible to guests, clean, tidy and properly maintained

  Yes

  No

  N/A

LINE COOKING

• Are chit time being executed as per the standard, per menu item and per meal period?

  Yes

  No

  N/A

• Are plates delivered in a timely manner?

  Yes

  No

  N/A

• Are all recipes up to date and readily available to all culinary team members?

  Yes

  No

  N/A

• Are all proteins properly stored and handled?

  Yes

  No

  N/A

• Are the belgian Frites properly blanched, handled, and ready for service (not dry or shrivelled, not over blanched, not bits and pieces)?

  Yes

  No

  N/A

• Is bacon cooked for each meal period & stored properly? (candied bacon is exempt)

  Yes

  No

  N/A

RECIPE EXECUTION

• SIGNATURE ITEM - use of recipe

  Yes

  No

  N/A

• SIGNATURE ITEM - presentation

  Yes

  No

  N/A

• SIGNATURE ITEM - time to prepare

  Yes

  No

  N/A

• PREP - use of recipe

  Yes

  No

  N/A

• PREP - proper handling upon completion (cooling, labelling, lids, etc)

  Yes

  No

  N/A

• APP - use of recipe

  Yes

  No

  N/A

• APP - presentation

  Yes

  No

  N/A

• APP - time to prepare

  Yes

  No

  N/A

• ENTREE #1 - use of recipe

  Yes

  No

  N/A

• ENTREE #1 - presentation

  Yes

  No

  N/A

• ENTREE #1 - time to prepare

  Yes

  No

  N/A

• ENTREE #2 - use of recipe

  Yes

  No

  N/A

• ENTREE #2 - presentation

  Yes

  No

  N/A

• ENTREE #2 - time to prepare

  Yes

  No

  N/A

FOOD SAFETY

• are hand wash stations stocked, clean, and ready for use?

  Yes

  No

  N/A

• Are all staff washing hands regularly

  Yes

  No

  N/A

• Are all frozen foods properly being thawed

  Yes

  No

  N/A

• Temperature check sheets

  Yes

  No

  N/A

• Are all reheats being heated to a minimum of 165F

  Yes

  No

  N/A

• Are all line fridges holding below 40F?

  Yes

  No

  N/A

• Are all reach in freezers holding below 20F?

  Yes

  No

  N/A

• Are food being properly stored in walk and reach ins, (proper shelf, raw under cooked, etc)

  Yes

  No

  N/A

• Is the dish machine clean, well maintained and running to spec?

  Yes

  No

  N/A

• Walk in cooler holding between 34F - 40F?

  Yes

  No

  N/A

• Walk in freezer holding between 0F-10F?

  Yes

  No

  N/A

• Hot food being held above 140F?

  Yes

  No

  N/A

• Cold foods being held below 40F?

  Yes

  No

  N/A

• Proper food labelling in place on prepped and perishable items?

  Yes

  No

  N/A

• Pest prevention measure in place and well maintained?

  Yes

  No

  N/A

• Evidence of mold, cutting boards, under counter, walk ins, etc)?

  Yes

  No

  N/A

• Are calibrated thermometers available and in use?

  Yes

  No

  N/A

• Are colour coded thongs in place to handle raw proteins on line?

  Yes

  No

  N/A

• Are all prepped items within shelf life limits?

  Yes

  No

  N/A

• Are all food items 6" off the floor?

  Yes

  No

  N/A

• Do all fridges have working thermometers?

  Yes

  No

  N/A

• Are stored food items free of utensils?

  Yes

  No

  N/A

• Do all staff properly have there hair restrained?

  Yes

  No

  N/A

• Is D10 properly labeled band in use, in proper spray bottles with WHMIS labels?

  Yes

  No

  N/A

• Color coded cutting board in use and properly maintained?

  Yes

  No

  N/A

• Ice scoops properly stored in all areas?

  Yes

  No

  N/A

• Is potable ice at the bar kept separate from ice used for storage, ice bins clean?

  Yes

  No

  N/A

• Are staff using plastic cups for there beverages if applicable?

  Yes

  No

  N/A

HOUSEKEEPING

• Is dry storage clean and organized?

  Yes

  No

  N/A

• Are all other storage areas clean and organized?

  Yes

  No

  N/A

• Are staff washrooms clean and organized?

  Yes

  No

  N/A

• Are floors walls and baseboards clean?

  Yes

  No

  N/A

• Are ceilings and light fixtures clean?

  Yes

  No

  N/A

• Are all prep sinks clean?

  Yes

  No

  N/A

• Are all floor drains clean and free of debris?

  Yes

  No

  N/A

• Are floors and walls in walk in fridge clean?

  Yes

  No

  N/A

KITCHEN LINE

• Are floors, walls, and baseboards clean and in good repair?

  Yes

  No

  N/A

• Are ceilings and lights clean and in good repair?

  Yes

  No

  N/A

• Is there a cleaning checklist available for the BOH?

  Yes

  No

  N/A

• Are all cleaning materials on hand, including brooms, mops, buckets, all proper labels, etc.

  Yes

  No

  N/A

KITCHEN EQUIPMENT

• Convection ovens

  Clean

  Good Repair

  Clean & GR

  NONE

• Combi-ovens

  Clean

  Good Repair

  Clean & GR

  NONE

• Tilt skillet

  Clean

  Good Repair

  Clean & GR

  NONE

• Grill

  Clean

  Good Repair

  Clean & GR

  NONE

• Flat top

  Clean

  Good Repair

  Clean & GR

  NONE

• Fryers - Incl. temperature

  Clean

  Good Repair

  Clean & GR

  NONE

• Dish machine and table

  Clean

  Good Repair

  Clean & GR

  NONE

• Salamander

  Clean

  Good Repair

  Clean & GR

  NONE

• Steam table - incl. temperature

  Clean

  Good Repair

  Clean & GR

  NONE

• Ranges

  Clean

  Good Repair

  Clean & GR

  NONE

• Ice machine

  Clean

  Good Repair

  Clean & GR

  NONE

• Cold tables

  Clean

  Good Repair

  Clean & GR

  NONE

• Knife storage

  Clean

  Good Repair

  Clean & GR

  NONE

• Microwave

  Clean

  Good Repair

  Clean & GR

  NONE

• Pots and pans

  Clean

  Good Repair

  Clean & GR

  NONE

• Shelving in prep

  Clean

  Good Repair

  Clean & GR

  NONE

• Shelving for clean dish wares

  Clean

  Good Repair

  Clean & GR

  NONE

• Walk in shelving

  Clean

  Good Repair

  Clean & GR

  NONE

• Shelving on line

  Clean

  Good Repair

  Clean & GR

  NONE

• Kitchen mats

  Clean

  Good Repair

  Clean & GR

  NONE

• Heat lamp, casing and elements

  Clean

  Good Repair

  Clean & GR

  NONE

• Slicer

  Clean

  Good Repair

  Clean & GR

  NONE

• Prep tables

  Clean

  Good Repair

  Clean & GR

  NONE

• Robo-Coupe

  Clean

  Good Repair

  Clean & GR

  NONE

• Pizza stone (flam oven)

  Clean

  Good Repair

  Clean & GR

  NONE

• Mixers - stand and table

  Clean

  Good Repair

  Clean & GR

  NONE

• Vita-prep

  Clean

  Good Repair

  Clean & GR

  NONE

• Vacuum chamber

  Clean

  Good Repair

  Clean & GR

  NONE

• Immersion cooker

  Clean

  Good Repair

  Clean & GR

  NONE

• Dehydrator

  Clean

  Good Repair

  Clean & GR

  NONE

• POS System (printers or QSR)

  Clean

  Good Repair

  Clean & GR

  NONE

• Mop buckets and mops

  Clean

  Good Repair

  Clean & GR

  NONE

• Wet floor signs

  Clean

  Good Repair

  Clean & GR

  NONE

• Are floors and walls in walk in freezer clean?

  Clean

  Good Repair

  Clean & GR

  NONE

• Signed

  Sign