Calhouns Culinary Unit Visit

• Document No.

• Visit Notes/Store number

• Conducted on

  Date

• Prepared by

• Personnel

• Dumpster area clean, free of debris and clutter, dumpster lid closed? Back dock clean & organized, boxes broken down

  Yes

  No

  N/A

• Back Door Secure?

  Good

  Fair

  Poor

  N/A

• Good

  Fair

  Poor

  N/A

Expo/Service area

• Thermometers in place & in use

  Yes

  No

  N/A

• Sense of urgency to get food out of window

  Yes

  No

  N/A

• Positive communication w/kitchen

  Yes

  No

  N/A

• Plate specs adhered to: (rim clean, prepared properly, social media ready)

  Yes

  No

  N/A

• Manage overproduction during down times: breads,BPs, salad mix, slaw & sides to maintain quality

  Yes

  No

  N/A

• No bacon strips in window, qty, quality & appropriate

  Yes

  No

  N/A

• Completing Am/Pm Line Check form; kept on file to be reviewed

  Yes

  No

  N/A

BOH FACILITY

• Dry stock: Clean & organized; no boxes on floor

  Yes

  No

  N/A

• Walk in Coolers: Clean & organized; proper temps, no boxes on floor

  Yes

  No

  N/A

• Freezers: Clean & organized; proper temps, no boxes on floor

  Yes

  No

  N/A

• Dish area maintained. Water changed according to schedule, machine clean inside and out

  Yes

  No

  N/A

• Cooking equipment clean & carbon free

  Yes

  No

  N/A

• Spray bottles, Shakers clean & labeled

  Yes

  No

  N/A

• Refrigeration proper temp, clean, inside & out. Gaskets clean.

  Yes

  No

  N/A

• Holding ovens clean and at proper temp: 130 degrees- prime rib<br> 145 for ribs, brisket, pork butts<br>

  Safe

  At Risk

  N/A

• Good

  Fair

  Poor

  N/A

BOH FOOD QUALITY

• Salad mix labeled w/date, am or pm. Proper amount; prepped fresh per shift, lettuce cut properly

  Yes

  No

  N/A

• Recipe books open & in use

  Yes

  No

  N/A

• Bread cooked to proper spec

  Yes

  No

  N/A

• Un-baked bread: proper qty & storage, refrigerated & covered

  Yes

  No

  N/A

• Biscuit dough prepared in batches throughout the day

  Yes

  No

  N/A

• Salad toppings and garden sets done fresh every shift in proper qty

  Yes

  No

  N/A

• Grilled items seasoned & basted correctly

  Yes

  No

  N/A

• Quality of Ribs managed

  Yes

  No

  N/A

• Quality of pork; fresh, moist not dry, not too fatty, good smoke, pork paws used, scale available

  Yes

  No

  N/A

• Quality of Brisket; fresh, moist, trimmed correctly, seasoned/ basted, sliced thin and correctly, scale available

  Good

  Fair

  Poor

  N/A

• Quality of Burnt Ends; proper size, good smoke, proper plating, have enough?

  Good

  Fair

  Poor

  N/A

• Quality of Mac & Cheese; not on steamtable, small batches when possible, portioned correctly

  Good

  Fair

  Poor

  N/A

• Quality of Potato Skins; potatoes not old, pulped to the correct thickness, BBQ/ pork mixture correct

  Good

  Fair

  Poor

  N/A

• Quality of Chicken Salad; pulled correctly, proper dice on onions and celery, moist not mushy

  Good

  Fair

  Poor

  N/A

• Quality of Mashed Potatoes; not lumpy, held properly, 4" pans

  Good

  Fair

  Poor

  N/A

• Quality of fries, tots, and sweet potato fries

  Good

  Fair

  Poor

  N/A

• Quality of Soups; fresh, proper consistency

  Good

  Fair

  Poor

  N/A

• Buns buttered and toasted properly

  Good

  Fair

  Poor

  N/A

BOH FOOD LEVELS & PARS

• Prepped food par levels appropriate for business, prepped according to business not shelf life. Items are labeled and day dotted.

  Yes

  No

  N/A

• Seafood properly iced

  Yes

  No

  N/A

• Proper baked potato rotation, 4 trays at all times

  Yes

  No

  N/A

• No sandbagging evident

  Good

  Fair

  Poor

  N/A

• Burger meat fresh

  Good

  Fair

  Poor

  N/A

• Line pans properly stocked, food held at proper temps. Line pan levels 1/2-3/4 full depending on business

  Yes

  No

  N/A

• Slow thaw procedures in place, no force thawing

  Good

  Fair

  Poor

  N/A

People

• Shift properly staffed

  Yes

  No

  N/A

• Rallys?

  Yes

  No

  N/A

• Image/uniforms to standard

  Yes

  No

  N/A

• No cell phones in use

  Yes

  No

  N/A

• High fives being utilized effectively?

  Yes

  No

  N/A

• Restaurant is being managed during the shift. Standards being adhered to during the shift. When you walk in you sense the presence of leadership. If answer is no, then this will fail the audit.

  Yes

  No

  N/A

• Good

  Fair

  Poor

  N/A

• No one working sick?

  Yes

  No

  N/A

• Cut and oyster gloves being used

  Safe

  At Risk

  N/A

• Floors dry, clean & free of debris

  Safe

  At Risk

  N/A

• Hand washing as required, Hand sinks operational, accessible, properly equipped?

  Yes

  No

  N/A

Today's Visit

• A

• B

• C

• Any comments?

  Yes

  No

  N/A