Title Page

  • Site conducted

  • Conducted on

  • Prepared by

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BOH WEEKLY AUDIT

KITCHEN CLEANINESS & ORGANIZATION

  • All coolers organized and in working condition

  • Reach in cooler gaskets in proper working condition

  • Walls clean of debris and food product

  • Kitchen waste materials stored in proper containers, kept in designated areas and removed safely and secured to dumpsters

  • Hood system is in proper working condition

  • All hood filters clean & in working condition

  • Hood cleaning tags up top date

  • Extinguishing equipment has semi-annual service tags up to date

  • Floors swept and mopped

  • Dish area clean and in working order

  • Floors around sink mopped dry

  • All cooking utensils clean, organized and stored in proper areas

  • Knives placed in wall holder when not in use. Knife holder clean (incl. wall behind).

  • All hand sinks are equipped with hand-cleaning soap, paper towels or hand drying device, warm water and a waste receptacle

  • All restrooms must have at least one covered hand towel dispenser and waste receptacle

  • Hand washing signs must be posted

  • Restroom must be clean, in good working condition, and free of objectionable odors

  • Restaurant is free from insects and pests or evidence of insect/rodent activity.

  • Openings to the outside are prevented against the entrance of insects and rodents

EXPO AREA

  • Shelves, window, including undersides or edges of counters and shelves maintained.

  • Trays large and small, clean and good repair. No fiberglass showing or metal rims

  • Expo has Sani bucket and towels

  • Spoons are clean and stocked

LINE AREA

  • Clean inside and out, including drip pan, grates. No missing knobs. Pilots working. Oven should be clean of dirt and debris inside and out.

  • Clean on all surfaces; corners detailed, no grease or carbon build-up on sides or front. No missing knobs. In good condition.

  • 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

  • Fryer cleaned inside and out, filtered properly, working properly, in good condition, no missing or broken baskets.

  • Pasta cooker cleaned inside and out, working properly, in good condition, no missing or broken baskets.

  • Heat lamps working, maintained, minimal carbon build-up.

  • Hoods, filters, walls, and drip pans clean, in place & good condition, drawing properly, no gaps or open spaces.

GENERAL KITCHEN

  • Floors/baseboards clean, free of debris and not stained, evidence of regular cleaning, grout intact, no missing or broken tiles.

  • 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.

  • Drains free of debris/clogs, no odor, all drains have covers.

  • Wet floor signs present, clean and in good condition.

  • Mop bucket clean and in good condition, with mop head clean with no odor. Mops are hung inverted and not left in mop bucket

  • 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.

  • Dish Machine proper chemicals are available and tested at each line check.

  • Dish Machine Water changed regularly, at least every 2 hours and filters clean.

  • Walls, tables, baseboards, shelves hood and vents clean, including underside of shelves, and in good condition. Curtains are in good repair and clean.

  • Silverware presoak set up

  • Air movers are present, working and clean to eliminate water buildup.

  • All caps on ansul system in place free of grease, pipes in place and secured firmly to hood and equipment.

  • Fire extinguishers charged, clean, current, secure, and accessible. 2 HOH/ 3 FOH Inspected every six months.

  • Door closed at all times. Emergency release working.

  • Light covers in place, not broken, all lights working.

  • 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

  • Door, curtain (if used), shelves, speed racks, fans, floor, and ceiling are clean and in good condition

  • 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.

  • Thermometers are placed by the cooler door (warmest area of cooler)

  • Labels face out and according to shelf labels. Door, shelves, fans, floor, and ceiling clean and in good condition.

  • Freezer is locked at all times. Temp (-10 to 0 F.)

  • Food is held at minimum Temp of 135 (or according to local health code)

  • Shelves clean and in good condition. Product organized and faced with date received, FIFO. All products are stored 6 inches off the floor.

  • Ice cream freezer clean, lid clean and seals, secondary thermometer in place at proper temp. (-2° to 0°F), defrosted regularly.

  • Doors, gaskets, racks/shelves, inside and outside, coils and compressors are clean and in good condition. Handles intact (not damaged or loose).

  • Ice Machine and lid clean inside and out and in good condition. Ice clear, not cloudy. Filters tubes are clean and free of dust.

  • Drain and pipes are above floor drain, according to health dept. code.

  • Ice scoop is stored according to health dept code

  • Proper ice buckets are used to move ice to bins and stored off the ground & absent of holes

  • Tables, all shelves underneath and surface areas and rolling storage bins clean and in good condition.

  • Can opener clean and in good condition.

  • Surfaces are cleaned and sanitized between each use

  • Drains are clean and not clogged.

  • All Scales clean, working, and in good condition.

  • All equipment clean, working, blades sharp, and in good condition.

  • All stowed equipment cleaned after inspection or check out is completed

  • Robo Coup, Vitamix and All attachments are stored correctly and clean

  • A Manual 3-compartment utensil-washing sink (wash, rinse, sanitize and air dry

  • Test kits, thermos labels, thermometers must be available to test sanitizing methods

  • All equipment is maintained in a clean, sanitary condition

COLD STORAGE & REFRIGERATION EQUIPMNET

  • Line equipment is adequate to maintain product temperature

  • Upon inspection, foods on the line stored at proper temperature.

  • Refrigeration and air-conditioning compressors clean, well ventilated, kept clear of disrupting product

  • Coolers separated according to health code

  • All light fixtures in proper working condition

  • Walk-in cooler and freezer doors clean and clear of any disrupting items

  • Potentially hazardous foods are stored between 41*F or above 135*F, and frozen foods are maintained frozen at all times

  • All product stored, labeled and placed according to the FIFO method

STORAGE AREAS

  • Stocked properly and securely stacked, stored on racks or shelves & labeled

  • Areas maintained, aisles clear, storage room orderly, floors free of debris

  • Inventory is at correct pars (No extra product in house).

  • Shelving and racks in good working condition and secured

FOOD STORAGE CONTROL

  • All storage bins labeled and clean

  • Upon receipt, stored foods are checked for proper temps, spoilage, contamination and adulteration. Dented cans are not used, and all food packages are intact

  • Dry bulk food items such as flour, beans, sugar, etc., are stored in clean, covered containers with approved dispensing utensils.

  • Food is not stored under unprotected or exposed sewer or water lines

  • All foods, food equipment and utensils are stored a minimum of 6 inches above the floor

  • Shellfish Tags (if applicable)

  • Raw foods are stored below cooked and ready-to-eat-foods

  • Food on display, protected from the consumer contamination by packaging, sneeze guards, display cases or other effective means.

  • Inventory is at correct pars (No extra product in house).

STORAGE AREAS FLOORS & WALKING AREAS

  • Floor free from food spillage, silverware, broken glassware, loose mats or other hazards

  • Portable signs indicate wet-mopped floors or temporary hazards

  • Stair treads equipped with abrasive strips or other nonskid surfaces

Presentation & Appearance

  • Clean chef coats/shirts, pants, shoes, hat or hair nets

  • Staff is washing their hands thoroughly after coughing, using the restroom

  • No cross contamination of raw/cooked/other foods

  • Personal belongings are stored away from food and equipment

  • Sanitation bucket with sanitizer and towel

  • Clean utensils, sharp knives, utensil storage

Station & Dish Knowledge

  • Dish ingredients

  • Proper cooking technique

  • Line organization of all ingredients

  • Proper holding temperatures for all hot held product

  • Dish presentation

  • Proper garnish for all menu items

Kitchen Management Forms / Chef Binder

  • Order guides up to date

  • Proper Inventory Maintained

  • Cooler temperature logs

  • Line check forms current

  • Prep and Build Recipes up to date

  • Updated menu and Allergens descriptions

  • Waste logs up to date

EVENTS AND MENU KNOWLEDGE

  • Knowledge of current/upcoming events

  • Knowledge of specials

  • Knowledge of menu changes

ORGANIZATION

  • Office/Invoices clean & organized

  • Comm. Board current with proper HR items included and schedules posted.

RANDOM DISH RATING

  • DISH #1 ADD ALSO A PICTURE OF IT

  • DISH #2 ADD ALSO A PICTURE OF IT

  • DISH #3 ADD ALSO A PICTURE OF IT

  • DISH #4 ADD ALSO A PICTURE OF IT

  • DISH #5 ADD ALSO A PICTURE OF IT

  • Foods are cooked to the proper internal temperatures

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