BOH WEEKLY AUDIT

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

KITCHEN CLEANINESS & ORGANIZATION

• All coolers organized and in working condition

  Compliant

  Non-Compliant

  N/A

• Reach in cooler gaskets in proper working condition

  Compliant

  Non-Compliant

  N/A

• Walls clean of debris and food product

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

• Hood system is in proper working condition

  Compliant

  Non-Compliant

  N/A

• All hood filters clean & in working condition

  Compliant

  Non-Compliant

  N/A

• Hood cleaning tags up top date

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

• Floors swept and mopped

  Compliant

  Non-Compliant

  N/A

• Dish area clean and in working order

  Compliant

  Non-Compliant

  N/A

• Floors around sink mopped dry

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

• Hand washing signs must be posted

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

EXPO AREA

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Expo has Sani bucket and towels

  Yes

  No

  N/A

• Spoons are clean and stocked

  Yes

  No

  N/A

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.

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

• 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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

GENERAL KITCHEN

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

  Yes

  No

  N/A

• 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.

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

• 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.

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

• Silverware presoak set up

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

• Door closed at all times. Emergency release working.

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

• 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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

• 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.

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

• Ice scoop is stored according to health dept code

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

• Can opener clean and in good condition.

  Compliant

  Non-Compliant

  N/A

• Surfaces are cleaned and sanitized between each use

  Compliant

  Non-Compliant

  N/A

• Drains are clean and not clogged.

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

• All equipment is maintained in a clean, sanitary condition

  Compliant

  Non-Compliant

  N/A

COLD STORAGE & REFRIGERATION EQUIPMNET

• Line equipment is adequate to maintain product temperature

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Coolers separated according to health code

  Yes

  No

  N/A

• All light fixtures in proper working condition

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

STORAGE AREAS

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Shelving and racks in good working condition and secured

  Yes

  No

  N/A

FOOD STORAGE CONTROL

• All storage bins labeled and clean

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Shellfish Tags (if applicable)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

STORAGE AREAS FLOORS & WALKING AREAS

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

  Yes

  No

  N/A

• Portable signs indicate wet-mopped floors or temporary hazards

  Yes

  No

  N/A

• Stair treads equipped with abrasive strips or other nonskid surfaces

  Yes

  No

  N/A

Presentation & Appearance

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• No cross contamination of raw/cooked/other foods

  Yes

  No

  N/A

• Personal belongings are stored away from food and equipment

  Yes

  No

  N/A

• Sanitation bucket with sanitizer and towel

  Yes

  No

  N/A

• Clean utensils, sharp knives, utensil storage

  Yes

  No

  N/A

Station & Dish Knowledge

• Dish ingredients

  Yes

  No

  N/A

• Proper cooking technique

  Yes

  No

  N/A

• Line organization of all ingredients

  Yes

  No

  N/A

• Proper holding temperatures for all hot held product

  Yes

  No

  N/A

• Dish presentation

  Yes

  No

  N/A

• Proper garnish for all menu items

  Yes

  No

  N/A

Kitchen Management Forms / Chef Binder

• Order guides up to date

  Yes

  No

  N/A

• Proper Inventory Maintained

  Yes

  No

  N/A

• Cooler temperature logs

  Yes

  No

  N/A

• Line check forms current

  Yes

  No

  N/A

• Prep and Build Recipes up to date

  Yes

  No

  N/A

• Updated menu and Allergens descriptions

  Yes

  No

  N/A

• Waste logs up to date

  Yes

  No

  N/A

EVENTS AND MENU KNOWLEDGE

• Knowledge of current/upcoming events

  Yes

  No

  N/A

• Knowledge of specials

  Yes

  No

  N/A

• Knowledge of menu changes

  Yes

  No

  N/A

ORGANIZATION

• Office/Invoices clean & organized

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Yes

  No

  N/A

RANDOM DISH RATING

• DISH #1 ADD ALSO A PICTURE OF IT

  Good

  Fair

  Poor

  N/A

• DISH #2 ADD ALSO A PICTURE OF IT

  Good

  Fair

  Poor

  N/A

• DISH #3 ADD ALSO A PICTURE OF IT

  Good

  Fair

  Poor

  N/A

• DISH #4 ADD ALSO A PICTURE OF IT

  Good

  Fair

  Poor

  N/A

• DISH #5 ADD ALSO A PICTURE OF IT

  Good

  Fair

  Poor

  N/A

• Foods are cooked to the proper internal temperatures

  Good

  Fair

  Poor

  N/A