Chuck Lager Audit Form BOH

• Location
  Address

• Conducted on

  Date

• Prepared By

• Manager on Duty

• GM Name

Instructions

• Rate specific areas & staff performance and provide specific examples to support your rating whenever possible. The following rating scale should be used for all sections.

  Drawing

• 10=Perfect (Zero/Minimal alteration required)

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• 8-9=Excellent (Status is exceptional and is sustained at a level well above the company standards)

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• 6-7=Above Average (Status is at a level above average and meets the company standards)

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• 4-5=Average ((Status is satisfactory and meets the company standards, although there is certain room for improvement)

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• 2-3=Needs Improvement (Status falls below the company standard. Needs immediate improvement)

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• 1=Unsatisfactory (Status is unacceptable. Immediate corrective action required)

  Drawing

Pantry Station

• Fresh pita bread, day dot (1 shift)

• Deviled egg mix- piping bag w/day dot- bright yellow in color (3 day)

• Prepped deviled eggs- lined shallow hotel pan, not dry or runny, fresh taste, slightly tangy, day dot (1 shift)

• Cubed tuna- portioned w/day dot-diced per shift, ice bag on top, held at 41 degrees or lower, day dot (1 day)

• Guacamole - 4oz scoop (Grey#8)- chunky, no brown color, day dot (3 days)

• Roasted corn- tbls-plastic 1/6 pan- crunchy, smokey flavor, day dot (3 days)

• Egg white halves- 1/3 pan-rinsed and kept in water. No smell, the water should not be cloudy or yellow, day dot (3 days)

• Diced Bacon- 1/9 pan, crispy, day dot (4 days)

• Pickled red onions- plastic 1/6 pan- in liquid- crunchy, day dot (4 days)

• Blistered cherry tomatoes- plastic 1/6 pan- char spots, not mushy, s&p, day dot (2 days)

• Tomato jam- tbls. Sweet, tangy, jelly consistency, day dot (7 days)

• Arugula- 1/6 pan not wilted or over packed, day dot (2 days)

• Roma tomatoes- 1/6 pan-fresh every day, cut to order, day dot (2 days)

• Ovolini cheese- plastic 1/6 pan- covered in liquid, no smell, no dry spots, fresh taste- sliced to order, day dot (2 days)

• Parmesan cheese - tbls-plastic 1/6 pan, no debris, day dot (4 days)

• Goat cheese- tbls- hand crumbled, no debris, day dot (4 days)

• Blue cheese crumbles- tbls- plastic 1/6 pan, no debris, day dot (4 days)

• Cotija cheese- tbls- plastic 1/6 pan- not crumbled too small or too big. Should still have a bite, not like dust, day dot (4 days)

• Marinated sundried tomatoes- 1/6 pan- crunchy firm texture, sweet & tangy, day dot (7 days)

• Blue corn tortilla chips- hotel pan- crispy, not stale, light salt, day dot (2 days)

• Wonton chips- 16 qt cambro- crispy not stale, no salt, light brown in color, day dot (2 days)

• Candied walnuts- 8 qt cambro- sweet, cinnamon flavor, crunchy, day dot (7 days)

• Croutons- 12 qt cambro- garlic & parmesan flavor, crunchy, not stale 1x1 in size, day dot (4 days)

• Avocado- plastic 1/6 pan- whole, if cut, no brown color, day dot (1 day if cut/3 days if whole)

• Mandarin segments- plastic 1/6 pan- in its own juice, clear liquid, no debris, day dot (5 days)

• Romaine lettuce- 12 qt cambro- cut 1x1- check for freshness-crisp leaves, not oxidized, no dirt, sand or insects. Must be washed, day dot (1.5 days)

• Mixed greens- 12 qt cambro- check for freshness, not over packed or wilted leaves, day dot (2 days)

• Iceberg lettuce- 1/2 pan or 12 qt cambro- not oxidized, washed, no dirt, day dot (2 days)

• Strawberry slices- plastic 1/6 pan- sliced fresh every day, check for mold and brusing, firm not mushy, 1/8 inch slices, day dot (2 days)

• Diced apples- plastic 1/6 pan- 1/4 in x 1/4 in dices, even cuts, no core, no browning, lime juice & water, day dot (1.5 days)

• Caesar dressing- plastic 16 pan- 1oz ladle- creamy, slight anchovy flavor, able to taste parmesan, black pepper is visible, day dot (7 days)

• Sesame ginger dressing- plastic 1/6 pan, 1oz ladle- slight honey flavor, able to taste ginger and sesame oil, day dot (7 days)

• Creamy balsamic- plastic 1/6 pan, 1oz ladle, not too runny, able to taste and see truffle, day dot (7 days)

• Lemon vinaigrette- plastic 1/6 pan, 1oz ladle, day dot (7 days)

• Basil leaves- plastic 1/6 pan- no bruising or black spots, fresh daily, minimal amount, in cold water, day dot (1.5 days)

• Lime wedges- plastic 1/6 pan- no browning on rind, day dot (1.5 days)

• Sliced scallions- plastic 1/6 pan, washed, 45-degree angle cuts, 1/4 inch slices, day dot (2 days)

• Cilantro- plastic 1/6 pan- washed, picked no stems, no yellow spots, day dot (2 days)

• Cusabi- 16 oz squeeze bottle, clean with no grease or debris, day dot (5 days)

• Teriyaki sauce- 16 oz squeeze bottle, clean with no grease or debris, day dot (5 days)

• Soy sauce- 16 oz squeeze bottle, clean with no grease or debris, day dot (5 days)

• Furikake- in original shaker, clean with no grease or debris, day dot (10 days)

• Pickled jalapenos- 1/6 pan, tbls, diced, day dot (3 days)

• Black & white sesame seeds- shaker, no grease or debris, day dot (10 days)

• Cucumbers- plastic 1/6 pan, diced, seedless, not mushy, minimal amount (2 days)

• EVOO- 16 oz squeeze bottle- not greasy or debris, day dot (10 days)

• Mint flowers- 1/9 pan, in cold water, no brown leaves, day dot (1 day)

• Kosher salt- 1/9 pan, no debris, day dot, not mix with pepper (10 days)

• Black pepper- 1/9 pan, no debris, day dot not mix with salt (10 days)

• Marcona Almonds- 1/6 pan, fresh, wrapped and day dotted (7 days)

• Whipped Cream- 1/6 pan, day dot- should be thick, not runny. Vanilla & Bourbon aroma and taste (3 days)

• All gaskets clean and in good condition

• Sanitizer bucket- 200 ppm, use test strips, clean towel, change every 4 hours or when soiled, no knives or tongs in sani bucket

• 2 thermometers in each fridge, 41 degrees or lower

• All coolers, freezers organized and in working condition

• Walls clean of debris and food product

• Floors swept, no standing water

• Handwashing sink equipped with soap and paper towels. Not blocked, dry floor, warm water, handwashing signs posted and visible

• All mixing bowls, ladles, knives, cutting boards and tongs free of food debris or residue, sanitized and organized in designated areas

• Food stored at proper temperature and hierarchy, labeled and day dotted, FIFO method

• Refrigeration compressors clean and dust free, well ventilated, nothing blocking

• Refrigeration compressors clean and dust free, well ventilated, nothing blocking

• Shelves clean, labeled and free of debris, dust or rust

• Food is not stored under unprotected areas or water lines, equipment and food stored 6 inches above floor

• No cross-contamination of raw/cooked/other foods

• Trash can- clean, no smell, liner, no holes, burn spots or cracks

Grill Station

• All burger meat- plastic 1/3 pan or metal 1/3 with pan liner, bright red in color, not oxidized, day dot, correct weight, day dot, 41 degrees or below, FIFO (3 days)

• Grouper- plastic 1/3 pan w/ drip insert, ice bag, day dot, not fishy, 6-7 oz, clean pan, cryovac punctured- 41 degrees or below, FIFO (2 days)

• Marinated chicken breast- 1/6 pan, no foul smell, evenly coated with marinade, day dot (4 days)

• Steaks- Plastic 1/3 pan or lined metal 1/3 pan, 12 oz, not overly covered in rosemary and sage mix, bright red in color, no oxidation, day dot, 41 degrees or below (3 days)

• Cabbage slaw- 1/6 pan, citrus flavor, watch for color, should be vibrant, not soggy, crunchy, not fermented, not wilted (3 days)

• Arugula- 1/6 pan, not wilted, not over packed, day dot (2 days)

• Iceberg lettuce- 1/6 pan, not wilted or oxidized, crunchy, washed, no dirt or insects, day dot (2 days)

• Sliced tomatoes- 1/6 pan, 1/4-inch slices, minimal amount, washed, fresh, minimal amount, not over ripped, no bruising or rotten spots, day dot (1 shift)

• Mushrooms- 1/9 pan, fresh, stored in cooler, not on ice, no foul smell, not sour, minimal amount, s&p, not too dark in color, al dente, day dot (2 days)

• Green peppers- 1/9 pan, fresh, s&p, al dente, stored in cooler, no sour smell or taste, not on ice, minimal amount (3 days)

• Caramelized onions- 1/9 pan, no sour smell or taste, al dente, s&p, minimal amount, day dot (3 days)

• Beer cheese- 1/6 pan w/liner, minimal amount for lunch, not gritty or grainy, smooth, not thick, should have same consistency as dressings, day dot (1 shift) 140 degrees

• Meatballs- 1/3 pan w/liner, minimal amount (no more than 30 at a time), not broken or burnt, sauce should not be reduced, day dot (1 shift) 145 degrees

• All gaskets clean and in good condition

• Sanitizer bucket- 200 ppm, use test strips, clean towel, change every 4 hours or when soiled, no knives or tongs in sani bucket

• 2 thermometers in each fridge, 41 degrees or lower

• All coolers, freezers organized and in working condition

• Walls clean of debris and food product

• Floors swept, no standing water

• Handwashing sink equipped with soap and paper towels. Not blocked, dry floor, warm water, handwashing signs posted and visible

• All ladles, knives, cutting boards and tongs free of food debris or residue, sanitized and organized in designated areas

• Food stored at proper temperature and hierarchy, labeled and day dotted, FIFO method

• Refrigeration compressors clean and dust free, well ventilated, nothing blocking

• Shelves clean, labeled and free of debris, dust or rust

• Food is not stored under unprotected areas or water lines, equipment and food stored 6 inches above floor

• No cross-contamination of raw/cooked/other foods

• Personal belongings stored away from food and equipment

• Trash can- clean, no smell, liner, no holes, burn spots or cracks

Saute station

• Salmon- Plastic 1/3 pan, ice bag, fresh not fishy, 6 oz, skin on, firm not mushy, no bones, day dot on each portion, 40 degrees or below (2 days)

• Cooked diced chicken- 1/6 pan, portioned into 4oz, 1/2 in x 1/2 in pieces, visible sage and rosemary (3 days)

• Tuna block- 1/3 pan, ice bag, 40 degrees or below, drip insert, day dot on each block, package opened to air tuna out (2 days)

• Pasta- 1/3 pan, portioned w/day dot, not mushy, al dente (3 days)

• Romesco sauce- 1/9 pan, 2 oz ladle, mix if separated, vibrant orange in color, no sour taste, no bubbles, day dot (3 days)

• Blistered cherry tomatoes- plastic 1/6 pan- char spots, not mushy, s&p, day dot (2 days)

• Brussel sprouts- plastic 1/6 pan, drip insert, al dente, not bitter to taste (if bitter it was not steamed long enough, take note of this) crunchy not rubbery, taste slight salt, bright green not brown in color or slimy, day dot (2 days)

• Asparagus- 1/3 pan, drip insert, al dente, ends cut, not rubbery or yellow, taste slight salt, day dot (2 days)

• Broccolini whole- 1/3 pan, drip insert, al dente, ends cut, no yellow, bright green in color, slight salt, day dot (2 days)

• Sliced broccolini- 1/6 pan, minimal amount, 45 degree angle cuts, not slimy, bright green in color, al dente, slight salt, no yellow, day dot (2 days)

• All gaskets clean and in good condition

• Sanitizer bucket- 200 ppm, use test strips, clean towel, change every 4 hours or when soiled, no knives or tongs in sani bucket

• 2 thermometers in each fridge, 41 degrees or lower

• All coolers organized and in working condition

• Walls clean of debris and food product

• Floors swept, no standing water

• Handwashing sink equipped with soap and paper towels. Not blocked, dry floor, warm water, handwashing signs posted and visible

• All ladles, knives, cutting boards and tongs free of food debris or residue, sanitized and organized in designated areas

• Food stored at proper temperature and hierarchy, labeled and day dotted, FIFO method

• No cross-contamination of raw/cooked/other foods

• Personal belongings stored away from food and equipment

• Trash can- clean, no smell, liner, no holes, burn spots or cracks

• Short rib blush sauce- metal 1/6 pan, day dot, 5 oz ladle, spicy but not overwhelming, slight red wine taste (3 days)

Fry Station

• Brined Nashville chicken breast- 1/3 pan w/liner, chicken submerged in buttermilk and pickle juice brine, slightly pounded (enough to break skin), 41 degrees or lower, day dot (2 days)

• Fry oil- should be able to see the bottom of a basket when submerging 1/4 of the way into oil, not smoking, free of food debris, filter changed out and clean, clean fryer baskets, filter twice a day

• Nashville seasoned flour- 1/2 pan or mixing bowl, minimal amount, no chunks of food, fresh, one for chicken, one for onions, day dot (5 days)

• Chicken parm- 1/2 pan, layers, thinly pounded, evenly breaded, not soggy, day dot, 41 degrees or below (4 days)

• Polenta- metal 1/3 pan w/liner, semi firm, not runny or clumpy, taste for sage, rosemary, salt, parmesan cheese, pepper, minimal amount for lunch (1 shift) 140 degrees

• Beer cheese- metal 1/3 pan w/liner, minimal amount for lunch, not gritty or grainy, smooth, not thick, should have same consistency as dressings, 140 degrees (1 shift)

• Meatballs- metal 1/3 pan w/liner, minimal amount (no more than 30 at a time), not broken or burnt, sauce should not be reduced, 145 degrees(1 shift)

• Tomato bisque- metal 1/3 pan w/liner, not scorched, taste for parmesan cheese, basil, garlic, salt, smooth consistency, not reduced, minimal amount for lunch, 165 degrees (1 shift)

• Carnitas- metal 1/3 pan w/liner, citrus in taste, moist, shredded, held at 145 or above, not dried out, minimal amount for lunch

• Smoked wings- even amount of drums and flat in each bag, day dot on each bag, moist, 41 degrees or below (4 days)

• Tortilla chips- metal 600 hotel pan, crispy, not stale, lightly salted, day dot (2 days)

• Malt vinegar chips- metal 600 hotel pan, crispy, not stale, salt and vinegar flavor, golden brown in color, not burnt (2 days)

• Basil leaves- 1/6 pan, cold water, not bruised or wilted, day dot (1.5 days)

• Sliced scallions- plastic 1/6 pan, washed, 45-degree angle cuts, 1/4 inch slices, day dot (2 days)

• All gaskets clean and in good condition

• Sanitizer bucket- 200 ppm, use test strips, clean towel, change every 4 hours or when soiled, no knives or tongs in sani bucket

• 2 thermometers in each fridge, 41 degrees or lower

• Walls clean of debris and food product

• Floors swept, no standing water

• Handwashing sink equipped with soap and paper towels. Not blocked, dry floor, warm water, handwashing signs posted and visible

• All mixing bowls, knives, cutting boards and tongs free of food debris or residue, sanitized and organized in designated areas

• Food stored at proper temperature and hierarchy, labeled and day dotted, FIFO method

• No cross-contamination of raw/cooked/other foods

• Personal belongings stored away from food and equipment

• Trash can- clean, no smell, liner, no holes, burn spots or cracks

Pizza Station

• Flatbreads- thawed out, not wet from condensation, no mold spots, day dot 600 metal hotel pan,

• Shredded mozz- 1/6 pans, portioned out to 2 oz, day dot on each bag, no mold (4 days)

• Smoked pulled chicken- 1/6 pan, portioned out to 3 oz, day dot on each bag, smoky and spicy in flavor, moist, not dry, 41 degrees or below (4 days)

• Philly meat- 1/6 pan, portioned out to 1.5 oz, day dot on each bag, not dry, 41 degrees or below, (3 days)

• Prosciutto- thinly sliced, layered with parchment paper, cured, not slimy, day dot (3 days)

• Pizza sausage- 1/6 pan, fully cooked, not burnt or charred, crumbled into dime sized pieces, no foul smell, 41 degrees or below, day dot (3 days)

• Roasted garlic- 1/6 pan or 1/9 pan, golden brown in color, some oil, still holding its shape, soft to the touch but not mushy, day dot (3 days)

• Pepperoni- plastic 1/6 pan, not oxidized, no refrigeration flavor, bright orange red in color, day dot (4 days)

• Spinach- 1/6 pan or 1/9 pan, sauted in garlic oil, taste for s&p, not overly oiled, not sitting in left over oil, no foul smell, no browning on stems, no char, day dot, minimal amount (2 days)

• Mushrooms- 1/9 pan, fresh, no foul smell, not sour, minimal amount, s&p, not too dark in color, al dente, day dot (2 days)

• Fried rosemary- 1/9 pan, should snap when folded, aromatic smell and taste, not sitting in left over oil, (3 days)

• Green peppers- 1/9 pan, fresh, s&p, al dente, stored in cooler, no sour smell or taste, not on ice, minimal amount (3 days)

• Caramelized onions- 1/9 pan, no sour smell or taste, al dente, s&p, minimal amount, day dot (3 days)

• All gaskets clean and in good condition

• Sanitizer bucket- 200 ppm, use test strips, clean towel, change every 4 hours or when soiled, no knives or tongs in sani bucket

• 2 thermometers in each fridge, 41 degrees or lower

• Walls clean of debris and food product

• Walls clean of debris and food product

• Floors swept, no standing water

• Handwashing sink equipped with soap and paper towels. Not blocked, dry floor, warm water, handwashing signs posted and visible

• All knives, cutting boards and pizza peel free of food debris or residue, sanitized and organized in designated areas

• Food stored at proper temperature and hierarchy, labeled and day dotted, FIFO method

• No cross-contamination of raw/cooked/other foods

• Personal belongings stored away from food and equipment

• Trash can- clean, no smell, liner, no holes, burn spots or cracks

Dry goods

• All storage bins are labeled and clean

• Upon delivery, stored foods are checked for contamination, dented cans are not in use, and all food packages are intact

• Flour, breadcrumbs, sugar, are labeled, stored in clean, covered containers with approved dispensing utensils

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

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

• Shelves are clean and free of grease/oil

• Product on shelves and racks are clean and organized and rotated using the FIFO method

• No abundance of product

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

Walk in

• 40 degrees or below, back up thermometer

• All shelves clean and organized

• Floor cleaned, no food debris or spilled product

• All product is covered, labeled and dated, any open product is wrapped properly and labeled

• No out-of-date product

• No foul smells

• FIFO method in use and proper food hierarchy

• Fans clean and free of mold or dust

• Door and door handle clean

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

• Light working properly, clean

Freezer

• 10 degrees or below

• Floor cleaned, no food debris or spilled product

• All shelves clean and organized

• All product is covered, labeled and dated, any open product is wrapped properly and labeled

• FIFO method in use and proper food hierarchy

• Fans clean and free of mold or dust

• Door and door handle clean

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

• Light working properly, clean

• No abundance of product

• No foul smells

Dish Pit

• All chemicals properly stored and in use

• Area is clean and organized

• No mildew growing, no standing water

• Dish machine is clean, has water and set up properly

• 3 compartment sink set up with proper chemical and water levels

• No dirty dishes or pans left over from night prior

• Hand sink 120 degrees and not blocked

• Soap and paper towels stocked

• All shelves clean and rust free