Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
BOH BIWEEKLY AUDIT
KITCHEN CLEANINESS & ORGANIZATION
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All coolers organized and in working condition
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Reach in cooler gaskets in proper working condition
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Walls clean of debris and food product
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Kitchen waste materials stored in proper containers, kept in designated areas and removed safely and secured to dumpsters
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Hood system is in proper working condition
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All hood filters clean & in working condition
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Hood cleaning tags up top date
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Extinguishing equipment has semi-annual service tags up to date
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Floors swept and mopped
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Dish area clean and in working order
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Floors around sink mopped dry
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All cooking utensils clean, organized and stored in proper areas
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Knives placed in wall holder when not in use. Knife holder clean (incl. wall behind).
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All hand sinks are equipped with hand-cleaning soap, paper towels or hand drying device, warm water and a waste receptacle
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All restrooms must have at least one covered hand towel dispenser and waste receptacle
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Hand washing signs must be posted
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Restroom must be clean, in good working condition, and free of objectionable odors
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Restaurant is free from insects and pests or evidence of insect/rodent activity.
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Openings to the outside are prevented against the entrance of insects and rodents
EXPO AREA
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Shelves, window, including undersides or edges of counters and shelves maintained.
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Trays large and small, clean and good repair. No fiberglass showing or metal rims
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Expo has Sani bucket and towels
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Spoons are clean and stocked
LINE AREA
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Clean inside and out, including drip pan, grates. No missing knobs. Pilots working. Oven should be clean of dirt and debris inside and out.
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Clean on all surfaces; corners detailed, no grease or carbon build-up on sides or front. No missing knobs. In good condition.
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Oven clean and maintained, free of carbon or grease build-up, racks are clean, free of carbon or grease build-up, ovens should be free of burnt particles
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Fryer cleaned inside and out, filtered properly, working properly, in good condition, no missing or broken baskets.
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Pasta cooker cleaned inside and out, working properly, in good condition, no missing or broken baskets.
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Heat lamps working, maintained, minimal carbon build-up.
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Hoods, filters, walls, and drip pans clean, in place & good condition, drawing properly, no gaps or open spaces.
GENERAL KITCHEN
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Floors/baseboards clean, free of debris and not stained, evidence of regular cleaning, grout intact, no missing or broken tiles.
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Walls/ceiling clean and free of debris, evidence of regular cleaning, no missing or broken ceiling tiles. All lights illuminated and uniform in color, working, clean, & covers intact.
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Drains free of debris/clogs, no odor, all drains have covers.
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Wet floor signs present, clean and in good condition.
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Mop bucket clean and in good condition, with mop head clean with no odor. Mops are hung inverted and not left in mop bucket
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Dish machine clean on all surfaces including inside door panel, no clogs, and proper temperature maintained according to unit type. High Temp machine temperature is 180 w/ gauge working.
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Dish Machine proper chemicals are available and tested at each line check.
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Dish Machine Water changed regularly, at least every 2 hours and filters clean.
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Walls, tables, baseboards, shelves hood and vents clean, including underside of shelves, and in good condition. Curtains are in good repair and clean.
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Silverware presoak set up
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Air movers are present, working and clean to eliminate water buildup.
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All caps on ansul system in place free of grease, pipes in place and secured firmly to hood and equipment.
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Fire extinguishers charged, clean, current, secure, and accessible. 2 HOH/ 3 FOH Inspected every six months.
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Door closed at all times. Emergency release working.
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Light covers in place, not broken, all lights working.
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Labels facing out and according to shelf labels. All Applicable products are broken out of original case form with the exception of mushrooms, avocado and tomatoes
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Door, curtain (if used), shelves, speed racks, fans, floor, and ceiling are clean and in good condition
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All products are dated with received or pull dates; open product must have a day dot with open date. (Dressing’s), and UBD if not applicable on container.
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Thermometers are placed by the cooler door (warmest area of cooler)
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Labels face out and according to shelf labels. Door, shelves, fans, floor, and ceiling clean and in good condition.
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Freezer is locked at all times. Temp (-10 to 0 F.)
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Food is held at minimum Temp of 135 (or according to local health code)
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Shelves clean and in good condition. Product organized and faced with date received, FIFO. All products are stored 6 inches off the floor.
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Ice cream freezer clean, lid clean and seals, secondary thermometer in place at proper temp. (-2° to 0°F), defrosted regularly.
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Doors, gaskets, racks/shelves, inside and outside, coils and compressors are clean and in good condition. Handles intact (not damaged or loose).
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Ice Machine and lid clean inside and out and in good condition. Ice clear, not cloudy. Filters tubes are clean and free of dust.
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Drain and pipes are above floor drain, according to health dept. code.
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Ice scoop is stored according to health dept code
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Proper ice buckets are used to move ice to bins and stored off the ground & absent of holes
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Tables, all shelves underneath and surface areas and rolling storage bins clean and in good condition.
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Can opener clean and in good condition.
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Surfaces are cleaned and sanitized between each use
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Drains are clean and not clogged.
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All Scales clean, working, and in good condition.
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All equipment clean, working, blades sharp, and in good condition.
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All stowed equipment cleaned after inspection or check out is completed
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Robo Coup, Vitamix and All attachments are stored correctly and clean
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A Manual 3-compartment utensil-washing sink (wash, rinse, sanitize and air dry
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Test kits, thermos labels, thermometers must be available to test sanitizing methods
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All equipment is maintained in a clean, sanitary condition
COLD STORAGE & REFRIGERATION EQUIPMNET
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Line equipment is adequate to maintain product temperature
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Upon inspection, foods on the line stored at proper temperature.
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Refrigeration and air-conditioning compressors clean, well ventilated, kept clear of disrupting product
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Coolers separated according to health code
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All light fixtures in proper working condition
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Walk-in cooler and freezer doors clean and clear of any disrupting items
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Potentially hazardous foods are stored between 41*F or above 135*F, and frozen foods are maintained frozen at all times
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All product stored, labeled and placed according to the FIFO method
STORAGE AREAS
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Stocked properly and securely stacked, stored on racks or shelves & labeled
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Areas maintained, aisles clear, storage room orderly, floors free of debris
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Inventory is at correct pars (No extra product in house).
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Shelving and racks in good working condition and secured
FOOD STORAGE CONTROL
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All storage bins labeled and clean
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Upon receipt, stored foods are checked for proper temps, spoilage, contamination and adulteration. Dented cans are not used, and all food packages are intact
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Dry bulk food items such as flour, beans, sugar, etc., are stored in clean, covered containers with approved dispensing utensils.
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Food is not stored under unprotected or exposed sewer or water lines
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All foods, food equipment and utensils are stored a minimum of 6 inches above the floor
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Shellfish Tags (if applicable)
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Raw foods are stored below cooked and ready-to-eat-foods
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Food on display, protected from the consumer contamination by packaging, sneeze guards, display cases or other effective means.
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Inventory is at correct pars (No extra product in house).
STORAGE AREAS FLOORS & WALKING AREAS
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Floor free from food spillage, silverware, broken glassware, loose mats or other hazards
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Portable signs indicate wet-mopped floors or temporary hazards
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Stair treads equipped with abrasive strips or other nonskid surfaces
Presentation & Appearance
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Clean chef coats/shirts, pants, shoes, hat or hair nets
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Staff is washing their hands thoroughly after coughing, using the restroom
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No cross contamination of raw/cooked/other foods
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Personal belongings are stored away from food and equipment
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Sanitation bucket with sanitizer and towel
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Clean utensils, sharp knives, utensil storage
Station & Dish Knowledge
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Dish ingredients
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Proper cooking technique
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Line organization of all ingredients
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Proper holding temperatures for all hot held product
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Dish presentation
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Proper garnish for all menu items
Kitchen Management Forms / Chef Binder
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Order guides up to date
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Proper Inventory Maintained
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Cooler temperature logs
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Line check forms current
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Prep and Build Recipes up to date
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Updated menu and Allergens descriptions
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Waste logs up to date
EVENTS AND MENU KNOWLEDGE
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Knowledge of current/upcoming events
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Knowledge of specials
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Knowledge of menu changes
ORGANIZATION
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Office/Invoices clean & organized
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Comm. Board current with proper HR items included and schedules posted.
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RANDOM DISH RATING
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DISH #1 ADD ALSO A PICTURE OF IT
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DISH #2 ADD ALSO A PICTURE OF IT
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DISH #3 ADD ALSO A PICTURE OF IT
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DISH #4 ADD ALSO A PICTURE OF IT
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DISH #5 ADD ALSO A PICTURE OF IT
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Foods are cooked to the proper internal temperatures
