Chilango Standards

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Tortilla

• Is station Mise En Place posted and set to standard

  Yes

  No

  N/A

• Are H&S practises posted and followed

  Safe

  At Risk

  N/A

• Are the daily check list available to view and being followed

  Yes

  No

  N/A

• Are recipes being adhered too

  Yes

  No

  N/A

• Is CAYG being practised

  Yes

  No

  N/A

• Are food safety standards been followed

  Safe

  At Risk

  N/A

Salsa

• Is station Mise En Place posted and set to standard

  Yes

  No

  N/A

• Are H&S practises posted and followed

  Safe

  At Risk

  N/A

• Are the daily check list available to view and being followed

  Yes

  No

  N/A

• Are recipes being adhered too

  Yes

  No

  N/A

• Is CAYG being practised

  Yes

  No

  N/A

• Is the equipment clean and in good working order

  Yes

  No

  N/A

• Are food safety standards been followed

  Safe

  At Risk

  N/A

Prep

• Is station Mise En Place posted and set to standard

  Yes

  No

  N/A

• Are H&S practises posted and followed

  Safe

  At Risk

  N/A

• Are the daily check list available to view and being followed

  Yes

  No

  N/A

• Are recipes being adhered too

  Yes

  No

  N/A

• Is CAYG being practised

  Yes

  No

  N/A

• Are food safety standards been followed

  Safe

  At Risk

  N/A

Walk In

• Is the condenser clean and in good working order

  Yes

  No

  N/A

• Does the emergency door button work

  Yes

  No

  N/A

• Are the meat curtains clean and all available

  Yes

  No

  N/A

• Are shelves clearly labelled

  Yes

  No

  N/A

• Is food being dated, OOD circled and signed

  Yes

  No

  N/A

• Is raw meat stored below cooked food

  Safe

  At Risk

  N/A

• Is FD receiving area clearly labeled

  Yes

  No

  N/A

• Is prepped food clearly labelled

  Yes

  No

  N/A

Kitchen

• Is station Mise En Place posted and set to standard

  Yes

  No

  N/A

• Are H&S practises posted and followed

  Safe

  At Risk

  N/A

• Are the daily check list available to view and being followed

  Yes

  No

  N/A

• Is the Fryer clean and in good working order

  Yes

  No

  N/A

• Is the Oven clean and chemical, salt dispenser stocked

  Yes

  No

  N/A

• Are Oven programs available and being used

  Yes

  No

  N/A

• Is the Hob clean and in good working order

  Yes

  No

  N/A

• Is the Grill clean and in good working order

  Yes

  No

  N/A

• Are the hot boxes clean and in good working order

  Yes

  No

  N/A

• Are recipes being adhered too

  Yes

  No

  N/A

• Is CAYG being practised

  Yes

  No

  N/A

• Are food safety standards been followed

  Safe

  At Risk

  N/A

Buzz

• Does the team eat lunch together?

  Yes

  No

  N/A

• Is there a buzz meeting with an appropriate topic?

  Yes

  No

  N/A

Tasting sheet

• Tasting sheet in recipe book is up to date?

  Yes

  No

  N/A

• Did the team taste all items?

  Yes

  No

  N/A

• Do your own taste test. Note the time of day.

  Date

Tasting hot items

• Coriander lime rice

  Yes

  No

  N/A

• Black beans

  Yes

  No

  N/A

• Pinto beans

  Yes

  No

  N/A

• Fajitas

  Yes

  No

  N/A

• Pork

  Yes

  No

  N/A

• Steak

  Yes

  No

  N/A

• Chicken

  Yes

  No

  N/A

• Prawns

  Yes

  No

  N/A

• Tortilla chips on line

  Yes

  No

  N/A

Tasting cold items

• Pico de gallo

  Yes

  No

  N/A

• Salsa asada

  Yes

  No

  N/A

• Salsa verde

  Yes

  No

  N/A

• Sour cream

  Yes

  No

  N/A

• Cheese

  Yes

  No

  N/A

• Guacamole

  Yes

  No

  N/A

• Basil crema

  Yes

  No

  N/A

• Romaine lettuce

  Yes

  No

  N/A

• Limes on cold line

  Yes

  No

  N/A

Tasting non-line items

• Tortilla chips in bags

  Yes

  No

  N/A

• Agua fresca hibiscus

  Yes

  No

  N/A

• Agua fresca lemonade

  Yes

  No

  N/A

• Limes on condiment station

  Yes

  No

  N/A

Temperature of line and drinks

• Tortilla press is 150C or higher

  Yes

  No

  N/A

• All hot food is at 63C or higher

  Safe

  At Risk

  N/A

• All cold food at 8C or lower

  Safe

  At Risk

  N/A

• All drinks in fridge are 8C or lower

  Yes

  No

  N/A

Vibrant service

• Are the stations set to standard

  Yes

  No

  N/A

• Are the staff in correct uniform

  Yes

  No

  N/A

• Are food safety standards being followed

  Yes

  No

  N/A

• Are the crew delivering a Vibrant Scpiel

  Yes

  No

  N/A

• Is there leader calling for food

  Yes

  No

  N/A

• Is the flow of service smooth and problems solved early

  Yes

  No

  N/A

• Are meals being flagged/dumped to spec

  Yes

  No

  N/A

• Are meals being finished to standard ( Burritos rolled properly etc. )

  Yes

  No

  N/A

• Are Guests being upsold and requests accommodated

  Yes

  No

  N/A

• Is the payment a smooth experience

  Yes

  No

  N/A