BWW ODD 2022

• Site conducted

• Conducted on

  Date

• Conducted by

All refrigerator in good working condition, clean, well maintained

• Walk in (Chiller 0°c to 5°C/ Freezer -15° to -18°C)

  Yes

  No

  N/A

• 4-Door Freezer (-15°C to -18°C)

  Yes

  No

  N/A

• Chest type freezer

  Yes

  No

  N/A

• Thawing Chiller (0°C to 5°C)

  Yes

  No

  N/A

• Southwest Chiller (0°C to 5°C)

  Yes

  No

  N/A

• Chip, shake Chiller (0°C to 5°C)

  Yes

  No

  N/A

• Grill Chiller (0°C to 5°C)

  Yes

  No

  N/A

• Expo chiller (0°C to 5°C)

  Yes

  No

  N/A

• Bar Chiller (0°C to 5°C)

  Yes

  No

  N/A

All equipment and tools in good & working condition

• Weighing scales<br>

  Yes

  No

  N/A

• Digital temp. Probe, Temp. Gauge, Flat grill Thermometer

  Yes

  No

  N/A

• Complete measuring cup/spoon set up<br>

  Yes

  No

  N/A

• Ruler<br>

  Yes

  No

  N/A

Focus for the visit: Critical Items and Sauces

• Choose specific critacal item (indicate in notes)

• Good

  Fair

  Poor

  N/A

• Good

  Fair

  Poor

  N/A

• Good

  Fair

  Poor

  N/A

• Good

  Fair

  Poor

  N/A

BOH Essentials

• Recipe book- Available, complete, updated

  Yes

  No

  N/A

• Production sheet- Available and being used

  Yes

  No

  N/A

• Sanitation bucket and paper towels in use

  Yes

  No

  N/A

• Sharp and clean knives

  Yes

  No

  N/A

• Clean as you work, clean as you go.

  Yes

  No

  N/A

• Cutting boards clean and sanitizes. (No stains)

  Yes

  No

  N/A

• No presence of insects, flies and cockroaches

  Yes

  No

  N/A

• Ceiling clean and good repair

  Yes

  No

  N/A

• Air curtain clean and in good repair<br>

  Yes

  No

  N/A

• Fresh air working

  Yes

  No

  N/A

• Hand washing sink - complete set up with sanitation amenities

  Yes

  No

  N/A

• Floors - dry and clean<br>

  Yes

  No

  N/A

• No leaking faucets and in good repair<br>

  Yes

  No

  N/A

• Updated forms: NSF, Prod Sheet, linecheck

  Yes

  No

  N/A

• Kitchen Generally Clean<br>

  Yes

  No

  N/A

• Kitchen hood and exhaust, well maintained, clean and no grease build up

  Yes

  No

  N/A

• Grease trap, clean, well-maintained, no foul odor and rust build up

  Yes

  No

  N/A

• All job aids in place and in good repair<br>

  Yes

  No

  N/A

• Handwashing procedure demonstrate by team member on duty<br>

  Yes

  No

  N/A

BOH staff

• Complete Uniform ( white scrub suit w/ undershirt, steel toe, tickler, pen)

  Yes

  No

  N/A

• Clean nails, shaven, haircut, no accessories: watch, warrings, ring, baller)

  Yes

  No

  N/A

• Practice proper handwashing every 30 mins.

  Yes

  No

  N/A

• Wearing mob cap (with hairnet for girls)

  Yes

  No

  N/A

Southwest

• Items must be in a clean hotel pan with lid, labled in line chiller (4°C)

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

Chip,shake

• Labled, fully thawed, refrigerated, portioned and coverder (4°C)

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

Grill Station

• LDIR, fully thawed, portioned (4°C)

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

Expo

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

FOH Essentials

• Contact tracing QR code, thermal scanner, sanitizer available and working

  Yes

  No

  N/A

• Tables and chairs are aligned. No wobling tables. No dist and dirt build up in bases<br>

  Yes

  No

  N/A

• Coucher and chairs are clean. No crumbs/oil on chairs, no dust in rails<br>

  Yes

  No

  N/A

• Observing "oyster theory"

  Yes

  No

  N/A

• Dining area generally clean

  Yes

  No

  N/A

• Consistent use of buss tub with black cloth<br>

  Yes

  No

  N/A

• Organized buss stands and service areas

  Yes

  No

  N/A

• Paper straws available<br>

  Yes

  No

  N/A

• Using correct towel for busser's kit and polishing

  Yes

  No

  N/A

• Peppermill was available<br>

  Yes

  No

  N/A

• Aircon on at acceptable temperature, no dust build up

  Yes

  No

  N/A

Patio Area

• Host podium clutter free,

  Yes

  No

  N/A

• Plants are well-maintained, dust and dirt-free

  Yes

  No

  N/A

• Door is well maintained, no smudges on handles and glass doors

  Yes

  No

  N/A

• Glass panels/walls, ledges should be dust free, clear and free of smudges

  Yes

  No

  N/A

• Signage turnes on, well-lit, no dust build up

  Yes

  No

  N/A

• Tables and table tops are aligned. No wobling tables. No dist and dirt build up in bases<br>

  Yes

  No

  N/A

• Couches and chairs are clean. No crumbs/oil on chairs, no dust in rails<br>

  Yes

  No

  N/A

MOD essentials

• Wearing proper management dresscode<br>

  Yes

  No

  N/A

• 100% table visit and engages with the guest<br>

  Yes

  No

  N/A

• Conducts pre-shift meeting<br>

  Yes

  No

  N/A

• Dining leadership<br>

  Yes

  No

  N/A

• Mag card accountability. Not being used by staffs<br>

  Yes

  No

  N/A

• Linecheck the bar and kitchen<br>

  Yes

  No

  N/A

• Satisfies guest complaint beyond their expectations.

  Yes

  No

  N/A

• Storage areas are locked<br>

  Yes

  No

  N/A

Operations essentials

• Business hours posted & visible.

  Yes

  No

  N/A

• Operation hours properly observed.

  Yes

  No

  N/A

• Guests are attended to even lean period

  Yes

  No

  N/A

• No "86" items.

  Yes

  No

  N/A

• MOD in Dining all the time.

  Yes

  No

  N/A

• Take out devices (food panda, grab, bistro delivers) all working and in use

  Yes

  No

  N/A

• Tables are complete set up and all areas are open for guests

  Yes

  No

  N/A

• Sounds in dining at proper level. TV tuned in correct channel (sports and CNN news)

  Yes

  No

  N/A

• Signage turned on. No busted lights. Properly adjusted lights<br>

  Yes

  No

  N/A

Restroom Essentials

• Floors, walls and toilets clean and in good condition in all restroom<br>

  Yes

  No

  N/A

• Restroom stocked with paper towels, soap and sanitizers<br>

  Yes

  No

  N/A

• Odor fresh, clean, not heavily perfumed<br>

  Yes

  No

  N/A

• All lights and fixtures in good working order<br>

  Yes

  No

  N/A

• Stalls/partitions- clean, well maintained, graffiti free<br>

  Yes

  No

  N/A

• Toilet- clean, well maintained seats secure.

  Yes

  No

  N/A

• Counter top/sinks/mirrors- clean, sanitary, no build up, graffiti free, no smudges, well maintained, counter cabinets must be lock if chemicals are stored, no visible cleaning tools.

  Yes

  No

  N/A

• Decor- clean, no dust build up

  Yes

  No

  N/A

• NOTES/COMMENTS:

Bar

• Ice-bin- well-maintained, no slime and rust build up

  Yes

  No

  N/A

• Bar equipments (coffee machine, blender, etc.) well maintained, no slime and dirt build up, rust-free

  Yes

  No

  N/A

• Chilled glass set-up organized, clean

  Yes

  No

  N/A

• Garnish set-up in a clean pan/garnish caddy with lid, labeled 5°C

  Yes

  No

  N/A

• In-cans product no dents, stored properly

  Yes

  No

  N/A

• Used bottle storage well maintained, stored upside-down to avoid attraction of pests

  Yes

  No

  N/A

• Bar area and bar top, generally clean

  Yes

  No

  N/A

Petty Cash

• All receipts intact/complete<br>

  Yes

  No

  N/A

• Cash on hand in intact (outstanding reveipts+cash is equivalent to 20k)

  Yes

  No

  N/A

• Petty cash updated daile AM & PM

  Yes

  No

  N/A

BFF essentials

• BFF monitoring log book is available

  Yes

  No

  N/A

• Separate Official Receipt booklet exclusive for BFF sales<br>

  Yes

  No

  N/A

• Series number issued and sold in monitoring sheet. No Discrepancy

  Yes

  No

  N/A

• Properly logged lost and found cards<br>

  Yes

  No

  N/A

Others

• Random check validate staff<br>

  Yes

  No

  N/A

• Practicummers are wearing prescribed uniform<br>

  Yes

  No

  N/A

• All employees undergoneclassroom training<br>

  Yes

  No

  N/A

• Chemical storage/SDS book is current, available to all tram members, chemicals properly stored and labled.

  Yes

  No

  N/A

• NOTES /COMMENTS

Welcoming the guest

• The host open the door for the giests and greet them with enthusiasm and energy.

  Yes

  No

  N/A

• Ask the guest for a vaccination card politely and Informs the guest clearly the safety protocols (thermal scanner, sanitizer, etc )

  Yes

  No

  N/A

• Host are able to manage the wait effectively

  Yes

  No

  N/A

• Host are able to explain the reservation Policies

  Yes

  No

  N/A

• Sanitizes tables and chairs using nano spray then introduce QR code/digital menu, manager, and server's name

  Yes

  No

  N/A

Suggestive selling

• Server acknowledging the guest using IQT<br>

  Yes

  No

  N/A

• Advise the guest about serving time after repeating orders<br>

  Yes

  No

  N/A

• Was able to provide exit words before leaving the guests

  Yes

  No

  N/A

• Server sign in yhe POS to punch the orders using own magnetic card

  Yes

  No

  N/A

Completing the meal

• Serving and Delivering Items in Proper Sequence and Timing

• Beverage- 3 to 5 mins

  Yes

  No

  N/A

• Salad 3 to 5 mins

  Yes

  No

  N/A

• Starters 8-10 mins

  Yes

  No

  N/A

• Mains 20-25 mins.

  Yes

  No

  N/A

• Dessert- 4-7 mins

  Yes

  No

  N/A

Offer russian-style service upon delivery of platters, salads or starters for sharing

• Server performs Russian-style service

  Yes

  No

  N/A

Proper timing of check-back

• Performed check back

  Yes

  No

  N/A

Secondary services

• Refilling of drinks (Iced tea with decanter)

  Yes

  No

  N/A

• Water Service<br>

  Yes

  No

  N/A

• Removing soiled plates and clutters on table

  Yes

  No

  N/A

Maintain neat table appearance. Wipe spills and crumbs on the table. Change dinner napkins

• Performs prebussing

  Yes

  No

  N/A

Bill presentation

• Prompt delivery of check upon guest request

• Ask the guest if they have a privilege card (enthusiastically)

  Yes

  No

  N/A

• 2 seconds bill-out<br>

  Yes

  No

  N/A

• Present bill with an open hand manner

  Yes

  No

  N/A

• Server offers Bistro Card<br>

  Yes

  No

  N/A

• Total amount received is announced to the guest upon accepting the payment<br>

  Yes

  No

  N/A

• Able to present and process card payment

  Yes

  No

  N/A

• Server returns change or voucher

  Yes

  No

  N/A

• Thanking and inviting the guest for their next visit<br>

  Yes

  No

  N/A

• Assisting and opening the door for the guest upon leaving

  Yes

  No

  N/A

• NOTES/COMMENTS: