Title Page
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Date
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Time
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Prepared by
FACILITY
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Restaurant MUST have hot water.
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Is GM informed?
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Is Service Channel Placed?
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Toilets, drains and sinks must not being overflowing or backing up.
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Sanitizer and sanitizer test strips MUST be availble inside the store.
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NOTHING on the floors, including no water. (Easy to miss - freezer floor)
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Must be NO rodent or pest activity/droppings
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Flies cannot be touching food or food contact surfaces.
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Flies cannot be present in the store
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All handsinks are functional, accessible and fully stocked with paper towles and hand soap.
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Only approved chemicals can be used and MSDS (label) must be present everywhere in the store
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Trash bins must not be overflowing. (Lobby, Patio, Restroom and Kitchen)
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Dumpster Area is clean and covered at ALL times. Doors must be closed.
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All drains must be clean. Drains must have at least 1 inch air gap.
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All doors must have working door sweep attached and in good condition.
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All vents on ceiling must be clean and free of dust.
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Floors must be clean and free of debris and water.
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Sanitizers at 200-400ppm ( Lobby, DT, Service line, 3 compartment sink)
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Janitorial equipment NEVER touch the floor throughout entire restaurant
ASSOCIATES
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Open wound is covered with Band-aid and disposable glove.
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Must wash hands before starting/returning to work, when switching tasks and after touching body, eating or drinking.
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All associates must have hair restraint and safety belt for BOH.
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Must wear non-slip/oil resistant shoes and Safety Belt(Risk Management Violation)
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Must be in good health; No unprotected coughing or sneezing, discharge from eyes, nose or mouth.
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May only eat in the lobby when is taking break , drink in designated areas.
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Drinks MUST be store in disgnated area with lid AND straw.
STEAM TABLE
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ALL HOT FOOD MUST BE HELD AT 140 DEGREES OR HIGHER, STIR EVERY 10 MINUTES. (Medium:121⁰- 134⁰, High:under 120⁰)
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TEMP LOGS ARE FILLED OUT 3 TIMES PER DAY AND NOT FALSIFIED.
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Sanitizer towels MUST be stored in Sanitizer bucket when not in use.
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R2/R3 scoop, C4 and holder must be cleaned every 2 hours.
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C4 knife and cutting board must be cleaned every 2 hours.
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Serving spoon/tongs handles are NOT buried/touching in food.
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All food containers, lids and Serving Spoons need to be face down (To go boxes, panda bowls, 9 inch plates)
COOKING RANGES
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ALL FOOD MEETS FINAL COOK TEMP OF 165 DEGREES OR HIGHER.
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All condiments on cook line must be labled and have day dot, not exceeding 3 days. (Ginger Garlic mix - 4 hours)
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All cooking surfaces must be cleaned after each use, no food debris or build up on wok ranges. Grease build up under the cook line
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Towels at cooking range MUST be dry at all times.
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All hoods and vents, light covers and ansul tip covers/stems but be clean at all times. NO hood filter gaps greater than 1 inch.
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Must change new metal scrubbies every day.
REACH-IN COOLERS AND FREEZERS
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ALL COLD ITEMS MUST BE HELD AT 41 DEGREES OR LESS. FROZEN ITEMS MUST BE HELD AT 32 DEGREES OR LESS.
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Cabbage and Kale temperature are 41 degree or below
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ALL Reach-ins have a hanging thermometer.
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Gaskets must be clean and in good condition.
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All items must have day dot, not exceeding 3 days.
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Weight scales are clean and free of debris.
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Raw meat scoops and bowls must be cleaned every 2 hours. Scoops MUST be stored in bowl.
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All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.
TERIYAKI GRILL
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FINAL COOK TEMP MUST REACH 165 DEGREES OR ABOVE.
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MUST have dedicated thermometer at the station.
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Chicken MUST be temped in four different places per piece prior to serving.
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Grill MUST be scraped clean after every use.
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Chicken Weight Presses and Equiptments and containers MUST be cleaned every two hours.
FRYERS
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ALL Deep Fried Items, MUST Be Cook Right Away, TEMP OF 165 DEGREES OR ABOVE.
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NO food hanging in the basket
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Oil test strip is present in the vegetable display cooler
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Fryer Temp must be set to 350 degrees. (Fryer items 121⁰- 134⁰ - Medium, under 120⁰ - High)
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Fryer baskets are in good working condition.
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Unit is clean and free of oil build-up, including inside the fryer door and under the fryer.
RICE CABINET AND RICE COOKERS
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ALL RICE MUST BE HELD AT 140 DEGREES OR ABOVE. TEMP PAN CLOSEST TO BOTTOM OF CABINET. Use day dot and the time
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All rice pans must have day dot (with time) and lids - No pass shelf life of 14 hrs.
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Rice Cabinet gaskets must be clean and in good condition.
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Rice Cabinet must be cleaned nightly and free of food debris, new HOT water added daily.
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Rice cooker pot, Fork and Scoop are cleaned after each batch.
PREP AREA
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ALL FOOD MUST BE PREPARED IN 2 Comparament Prep Sink. NO Tray can be wash here
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PREP SINKS MUST BE WASHED, RINSED AND SANITIZED BEFORE AND AFTER EACH USE.
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ALL PRODUCE IS WASHED BEFORE PREPPING.
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FOOD PROCESSOR MUST BE CLEANED AFTER EACH USE, NO FOOD DEBRIS. MUST BE COVERED WHEN NOT IN USE.
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CABBAGE CAN ONLY BE OUT FOR MAXIMUM 2 HOURS.
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Emergency Meat Thawing Procedure MUST be followed. NOT sitting at room temp. MUST be under RUNNING COLD water. NO cutting vegetable at the same time, NO thawing beef and chicken at the same time, meat bags MUST BE inside a full size cambro
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Cutting gloves WITH disposable gloves MUST be used while using knife and food processor.
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Cutting boards must be cleaned and sanitized after each use. NO Build up. Use Approved Slip Mat. NO WET TOWEL ANYWHERE.
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Sugar, K-Starch, and Rice cart must be clean at all times, , including metal lids. Labeled on each container. No measure cups inside.
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Knives must be cleaned after each use and stored in a CLEAN knife rack. No debris or build-up.
WALK-IN COOLER
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ALL PRODUCT MUST BE HELD AT 41 DEGREES OR BELOW. MUST HAVE HANGING WORKING THERMOMETER.
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All products must be stored at least 6 inches off the ground. Nothing on the floors.
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All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.
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Washed/cut produce must be stored above unwashed produce.
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If storing washed produce and unwashed produce at the same level, must have 6" gap
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All containers must be in good condition with day dots and approved lids. No cracked lids or containers.
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Employees food needs to be stored in approved containers with lids and day dots at the bottom shelves.
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Shelves must be clean and free of build-up, mold and food debris.
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Lights must be fully working and protected by a light shield. Must be in good condition.
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Fan cover must be clean and no dust, mold or any other build up.
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Air curtain must fully cover the doorway and is cleaned and in good condition.
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Door handle is clean and no build-up. Door gasket must be in good condition.
WALK-IN FREEZER
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ALL PRODUCT MUST BE HELD AT 41 DEGREES OR BELOW. MUST HAVE HANGING WORKING THERMOMETER.
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All product must be stored at least 6 inches off the ground. Nothing on the floors.
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All food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.
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All containers must be in good condition with day dots and approved lids. No cracked lids or containers.
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Shelves and Gasket must be clean and free of build-up, mold and food debris.
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Lights must be fully working and protected by a light shield. Must be in good condition.
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Fan cover must be clean and no dust, mold or any other build up.
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Air curtain must fully cover the doorway and is cleaned and in good condition.
DISH WASHING STATION
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Sanitizer solution must be between 200-400ppm.
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All product must be stored at least 6 inches off the ground.
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Dirty dishes must be stored below clean dishes.
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ALL dishes must air dry and not stored wet. (Wet nesting)
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ALL dishes must be stored upside down.
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ALL clean utensils and containers must be free of debris/day dot residue/build-up.
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Shelves must be clean and free of build-up, mold and food debris.
DRY STORAGE
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ALL ITEMS MUST BE STORED AT LEAST 6 INCHES FROM THE GROUND. NOTHING STORED ON FLOOR.
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Measuring utensils/holders are clean, date dotted, handles NOT touching food. ( sugar, starch, soup base mix)
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Dry goods must be LABELED and stored in approved contained with approved lid. No cracked containers/lids.
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No dented cans.
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Soda rack and hoses are clean and no build-up or leaks.
MOP STATION
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Mop bucket must be left empty after each use. No standing water.
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All cleaning equipment must be hung off the floor: Brooms, Dust Pans, Mops, Deck Brush etc.
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Hose not touching sink floor
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NO Trash on sink floor
BEVERAGE STATION AND ICE MACHINE
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Soda and Ice Tea nozels must be cleaned daily and free of build-up mold.
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Ice Dispenser/Machine must be clean and free of mold.
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Utensils must be placed handle UP.
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NO Ice scoop inside ice machine
RESTROOMS
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TOILETS MUST BE WORKING AND NOT CLOGGED OR BACKING UP.
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Toilet paper, hand towels and hand soap must be fully stocked. DO NOT PLACE EXTRA ROLLS ON DISPENSER.
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No broken tiles
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Hand towel and soap dispenser must be in good condition.
WATER / SINKS
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Inside of BOH Ice machine clean | Priority: Medium
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Does the store have hot water of at least 120°F within 60 seconds at 1 location? | Priority: High
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Are all hand sinks easily accessible with nothing blocking them? | Priority: High
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Are all hand washing sinks being used for hand washing? (no signs of ice, soda) | Priority: High
SEWAGE / BACKFLOW
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Are all floor drains, floor sinks, and toilets properly draining with no sewage overflowing? | Priority: High
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Are employee restroom toilets secure, stocked and working properly? | Priority: High
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Is back flow prevention system in place at the service sink?
Locker Room/ Chemical Storage
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NO Paper Good/Dry Good/ Food on chemical shelf
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Nothing on floor, every is at least 6" above the floor
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Restroom Cleaning Tools are AWAY From shelf, tucked away on the ladder
SIGN-OFF
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Audited by (Name & Signature)
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PIC (Name & Signature)
