Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

Dining Room

  • Proper uniforms are being worn

  • Bathrooms clean and well stocked

  • Condiment station clean and well maintained

  • Guest view of bar is neat, clean and organized

Bar

  • Sani buckets out and in use

  • Planograms out and inuse

  • Refrigeration at proper temperature

  • Thermometers present in all refrigeration

  • Nutrition cheat sheet out and available

  • Apropriate display levels

  • Correct packaging for all products

  • Panini press guide posted

  • Panini press/oven clean and well maintained

  • Ambient planogram in use and followed

  • Product is fresh, in shelf life and properly presented

  • No evidence of pest activity

  • Clean and organized sandwich prep area

  • Fresh baked items properly cooked

  • Impulse items stocked appropriately

Walk-In / Freezer

  • Proper hierarchy followed

  • Shelves labeled

  • Neat, clean and organized

  • Cold Brew Kegs clean and sanitary

  • Cold Brew lines clean and sanitary

  • All items within exp dates

  • Freezer neat, clean and organized

  • No items stores on floor

  • No ice build up

Kitchen

  • Mop closet is neat clean and organized

  • Dishwasher clean and well maitained

  • Dishwasher at proper temperature and chemicals stocked

  • All appropriate chemicals stocked and used properly

  • Sanitizer bucket out and in use

  • "Food Production Model" out and in use with correct information

  • Bakeoff guide posted near oven

  • All items labelad and dated

  • All prepared/open items within shelf life

  • Knives in good condition

  • Knife sharpener available

  • Cutting boards clean and free of build up

  • Gloves used by all employees in kitchen

  • Hair restraints available and inuse for all employees in kitchen

  • Good handwashing practices evident, soap/towels stocked

  • Recipes book available and inuse

  • No evidence of pest activity

  • All items made correctly/to recipe

Dry Storage

  • Neat, clean and organized

  • Appropriate stock levels

Brand

  • Book shelves full and attractive

  • Uphosltry clean and well maintained

  • Correct seasonal POS/signage displayed

  • Retail coffee dislay full and attractive

  • Apps maintained with correct menu items turned off/on

Outside

  • Trash/dumpster area clean, maintaned, appropriate pickups

  • Windows are clean

  • Awnings/building in good condition

  • Flowers watered/maintained

Office

  • Proper receiving procedures in place, invoices done daily

  • Updated order guides inuse

  • Order guides have pars and onhands filled out

Remote Cooler

  • Planogram being followed

  • All items within shelf life

  • Neat clean and organized

  • Appropriate stock levels

Coffee

  • Water filters up to date

  • Espresso machine and grinders in good working condition

  • Coffee checks being done regularly

  • Drink ordered is of good flavor and quality

  • Coffee

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.