COGS: Cost of Goods Sold Compliance - duplicate

• Restaurant

• Conducted on

  Date

• Prepared by

• Manager accompanying the AD during this audit:

• Last period Food Cost Percentage

Security

• Back door is locked and armed

  Yes

  No

  N/A

• Manager responsible for security violation

• Alarm sounds when back door is opened?

  Yes

  No

  N/A

• Door to back dock is locked and armed

  Yes

  No

  N/A

• Manager responsible for security violation

• Alarm sounds when door to back dock is open?

  Yes

  No

  N/A

• Manager is at the back door when deliveries are being accepted?

  Yes

  No

  N/A

• Door accessed as per Cheddar's security policy?

  Yes

  No

  N/A

Meat and Beverage Walk-In Coolers

• Doors are securely closed and locked?

  Yes

  No

  N/A

• Team members are supervised when door is open?

  Yes

  No

  N/A

• COGS Audit completed during the Morning or Afternoon

  Morning

  Afternoon

• Cleaning completed at 10 AM?

  Yes

  No

  N/A

• Shelving in coolers

  Clean

  Dirty

• Lexans and Trays changed out in coolers

  Yes

  No

  N/A

• Products labeled appropriately in coolers

  Yes

  No

  N/A

• Cleaning completed at 2:30 PM?

  Yes

  No

  N/A

• Shelving in coolers

  Clean

  Dirty

• Leans and Trays changed out in coolers

  Yes

  No

  N/A

• Product labeled appropriately in coolers

  Yes

  No

  N/A

Storage and Handling

• Storage organization

• Containers clean

  Yes

  No

  N/A

• Containers organized

  Yes

  No

  N/A

• Open product labeled

  Yes

  No

  N/A

• All product covered

  Yes

  No

  N/A

• All items have a specific location (organized)

  Yes

  No

  N/A

• Sure Date labeling

• Manager's initials present on label

  Yes

  No

  N/A

• Employee's name is printed on label (signature if applicable)

  Yes

  No

  N/A

• All products are labeled

  Yes

  No

  N/A

• All products dated

  Yes

  No

  N/A

Production

• Manager has validated PREP SHEETS for accuracy and a discussion around the opportunity items takes place: note items and findings

  Yes

  No

  N/A

• Nonnegotiable: Discuss the importance of par levels and show the manager how to establish proper pars.

• Recipes always open (RAO)

  Yes

  No

  N/A

• Spot check items for weight control

• Bags of pasta (5oz) (record weight)

• Portion of broccoli 5.0 (4.5 oz plus .50 oz butter) (record weight)

• Quesadilla chicken sets (5.75oz total 5-chx .75-bacon) (record weight)

• Nacho chicken sets (7oz) (record weight)

• Sliced salad chicken sets (4oz) (record weight)

• Onion rings 1/4 thick 3 1/2 diameter (use tea glass) 7.0 oz (22-24)

• New Orleans Pasta Sets (8oz) (record weight)

• Santé Fe Spinach Dip (10 oz) (8oz dip 2 oz mozzarella) (record weight)

• Taste two items

• Item # 1

• Correct flavor profile

• Correct holding temperature

• Item # 2

• Correct flavor profile

• Correct holding temperature

• Temperature: Critical Control Point

• Cool down process adhered to

  Yes

  No

  N/A

• Signature Bread Quality

• Croissant levels are appropriate for business and support proper proofing

  Yes

  No

  N/A

• Croissants are traded with parchment paper 3x3 and stamped with time pulled

  Yes

  No

  N/A

• Quality visible in croissant appearance

  Yes

  No

  N/A

• Chicken Tenders

• Chicken tenders are between 1.25oz and 2.0oz

  Yes

  No

  N/A

Portioning Devices

• Correct portioning devices are being utilized

  Yes

  No

  N/A

• Scales are calibrated (use 1 lbs butter to test)

  Yes

  No

  N/A

• Utensils are in good condition

  Yes

  No

  N/A

• Food Portioning Device Audit

• Queso ( 6oz ladle and spatula)

  Yes

  No

  N/A

• Gravy ( 3oz and 1 oz)

  Yes

  No

  N/A

• Burger fry seasoning (small hole shaker)

  Yes

  No

  N/A

• Alfredo Sauce ( 4oz ladle)

  Yes

  No

  N/A

• Broccoli casserole ( 4oz spooled and spatula)

  Yes

  No

  N/A

Par Management ( Dry Storage and Walk In Cooler)

• Validate shelf to sheet against inventory tracking sheets

• Items in order

  Yes

  No

  N/A

• Storage locations inspected

  Yes

  No

  N/A

• Items rotated FIFO

  Yes

  No

  N/A

• Items within shelf life

  Yes

  No

  N/A

• Proper par levels evident

  Yes

  No

  N/A

• List excessive or insufficient par items for further discussion

Purchasing

• Validation of deliveries

• Delivery log completed and accurate

  Yes

  No

  N/A

• Item recorded

• Lot # recorded

• Temperature recorded

Temperature and FIFO rotation ( Dairy and Thaw Pull )

• Spot check a thaw pull protein item

• Thaw pull protein item recorded

• Record temperature of thaw pull protein item

• FIFO rotation followed

  Yes

  No

  N/A

• Spot check a dairy item

• Dairy item recorded

• Record temperature of dairy item

• FIFO rotation followed

  Yes

  No

  N/A

Waste Log Management

• Waste log is active and used according to standard

  Yes

  No

  N/A

• Entries reflect accuracy

  Yes

  No

  N/A

• Identified two opportunity products

• Product # 1

• Product # 2

• Hot box represents adequate levels

  Yes

  No

  N/A

• Line equipment is set at proper levels for quality food execution

  Yes

  No

  N/A

• Product held properly in the correct storage vessels

  Yes

  No

  N/A

Accounts Payable

• Invoice validation

• Clipboard utilized

  Yes

  No

  N/A

• Invoices are being input daily

  Yes

  No

  N/A

• Petty Cash Batch review

• # of purchases

• $ spent on food

• USER Batch review

• Local vendor purchases

  Yes

  No

• R&M expense invoices entered

  Yes

  No

  N/A

• Checkbook balances validated

• Liquor Batch review

• Kitchen beer and wine coded appropriately

  Yes

  No

  N/A

• LBW Purchases entered

  Yes

  No

  N/A