Mio Sushi

• Document No.

• On-Site Evaluation

• Name of Restaurant

• Evaluation Date

  Date

• Conducted By

• Location
  Address

• Personnel

Brand Standard

• Mio Sushi Sign built and displayed appropriately

  Yes

  No

  N/A

• All Point of Purchase (POP) materials are clean, professionally prepared, and displayed accordingly

  Yes

  No

  N/A

• All prep items prepared to standards, fresh, and labeled properly

  Yes

  No

  N/A

• MSI issued menus used

  Yes

  No

  N/A

• All employees in MSI issued uniforms (Hat, Shirt, Apron, Name tags)

  Yes

  No

  N/A

• Hours of operations are displayed clearly and legibly

  Yes

  No

  N/A

• All items sold approved by MSI

  Yes

  No

  N/A

• All foods are cooked and plated to brand standard

  Yes

  No

  N/A

• All menu items prepared with approved brand from approved suppliers

  Yes

  No

  N/A

Food Safety

• Employees wear clean and proper clothing, including closed-toe shoes

  Yes

  No

  N/A

• Effective hair restraints (Hat or Hairnet) are properly worn

  Yes

  No

  N/A

• Hands are washed properly, frequently, and at appropriate times

  Yes

  No

  N/A

• Eating, chewing gum, smoking and/or using tobacco are allowed only in designated areas away from preparation, service, and food storage

  Yes

  No

  N/A

• Staff beverages have lids, and are kept where they cannot spill onto foods

  Yes

  No

  N/A

• Proper barriers (Single use gloves) to prevent bare hand contact with Ready To Eat food

  Yes

  No

  N/A

• Hand washing stations are stocked with soap, disposable towels and warm water

  Yes

  No

  N/A

• Hand sinks near food preparation area has splash guard to prevent cross contamination

  Yes

  No

  N/A

• Food equipment, utensils, and food contact surfaces are properly washed, rinsed, and sanitized before every use

  Yes

  No

  N/A

• Frozen food is thawed under refrigeration, in microwave, cooked to proper temperature from frozen state, or in cold running water

  Yes

  No

  N/A

• Food is handled with suitable utensils, such as single use gloves or tongs

  Yes

  No

  N/A

• Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils or the floor

  Yes

  No

  N/A

• Food is cooked to the proper internal temperature and is tested with a clean, calibrated thermometer

  Yes

  No

  N/A

• Refrigerator and freezer units are clean and organized

  Yes

  No

  N/A

• Refrigerator temperature is at or below 41 degree Fahrenheit and Freezer temperature is at or below 0 degree Fahrenheit

  Yes

  No

  N/A

• All food is stored 6-8 inches off the floor

  Yes

  No

  N/A

• Food is stored in the original container or a food grade container

  Yes

  No

  N/A

• All food items within appropriate shelf life

  Yes

  No

  N/A

• Chemicals are clearly labeled and stored away from food

  Yes

  No

  N/A

• Utensils and equipments are cleaned and sanitized between uses

  Yes

  No

  N/A

• Food cart or container use to transport food is clean and sanitized

  Yes

  No

  N/A

• Three-compartment sink is properly set up for ware washing

  Yes

  No

  N/A

• Dish washing machine final rinse at the proper concentration and/or temperature

  Yes

  No

  N/A

• Correct temperature water available at every station

  Yes

  No

  N/A

• Kitchen garbage containers are emptied and cleaned as necessary

  Yes

  No

  N/A

• Unnecessary Boxes and containers are removed from restaurant

  Yes

  No

  N/A

• Facility free of insects and/or rodents infestation

  Yes

  No

  N/A

Guest Service

• Prompt and personable greeting by Sushi Chefs and Servers (Within 15 seconds)

  Yes

  No

  N/A

• Sense of urgency displayed by all employees in the guests' presence

  Yes

  No

  N/A

• Server greets each guest with a warm and personable greetings at the table

  Yes

  No

  N/A

• Servers suggestively sells add-on menu items (Drinks, Desserts, etc)

  Yes

  No

  N/A

• Servers deliver correct meal to each guest

  Yes

  No

  N/A

• Servers anticipate guests needs to stay ahead

  Yes

  No

  N/A

• Servers rings each order accurately

  Yes

  No

  N/A

• Servers follow proper cash handling procedures

  Yes

  No

  N/A

• All tables are bussed within 60 seconds of guests' departure

  Yes

  No

  N/A

• All tables are clean, dry, and properly stocked and arranged after bussing

  Yes

  No

  N/A

• Food production is timely and efficient

  Yes

  No

  N/A

• Sushi Chef interacts with guests while making and plating food.

  Yes

  No

  N/A

• All telephone calls answered in timely manner with proper procedures

  Yes

  No

  N/A

• Employee answering the telephone speak warmly and enthusiastically

  Yes

  No

  N/A

• All guests receive a pleasant parting comment

  Yes

  No

  N/A

• Take-out menus appropriately prepared and available

  Yes

  No

  N/A

• Front counter area, clean, neat, and organized

  Yes

  No

  N/A

• Room temperature acceptable between 70-75 degree Fahrenheit

  Yes

  No

  N/A

Operations

• Food Handlers card available for all employees and current

  Yes

  No

  N/A

• State Liquor License to Sell current and displayed appropriately

  Yes

  No

  N/A

• Material Safety Data Sheet(MSDS) available for all chemicals used in restaurant

  Yes

  No

  N/A

• All government issued posters (Labor Laws, Food Safety, etc.) visibly posted and current

  Yes

  No

  N/A

• Sushi Rice log completed

  Yes

  No

  N/A

• First aid kit available for immediate use

  Yes

  No

  N/A

• Employment documents appropriately filed for all employees

  Yes

  No

  N/A

• All MSI issued manuals(Operations, Sushi bar, Kitchen) accessible and being followed

  Yes

  No

  N/A

Action Item Summary

• Action Items

Visit Overview/Recap

• Provide additional comments

Signature

• Operator/Manager/PIC

  Sign

• Franchise Operations Manager

  Sign