Fall Core 2016 Audit - LPQ

• Restaurant

• Audit Prepared by

• Conducted on

  Date

• Manager on Duty

Kitchen Tools

• Have old Core Menus have been removed from the floor?

  Yes

  No

  N/A

• Picture of new Core Menus on Floor

  Media

• Are updated Prep Sheets (AM/PM/G&G) in place? Are pars thoughtfully updated and followed? Is prep progress is noted on prep list? Does the product on-hand reflect accurate completion? Is waste being recorded?

• Picture of Prep Sheets

  Media

• Are updated Order Sheets in place? Are pars thoughtfully updated and followed? Does the product on-hand reflect accurate completion? Is waste being recorded? Can the KM successfully execute and enter orders?

• Picture of Order Sheets

  Media

• Are updated Line Cheat Sheets in place? Have old cheat sheets been removed?

  Yes

  No

  N/A

• Picture of Line Cheat Sheets

  Media

• Is the updated Line Set-Up is in place? <br>- Line is fully and thoughtfully stocked<br>- Diagram in place for ensuring consistent execution

  Yes

  No

  N/A

• Picture of Line Set-Up

  Media

• Are updated job aids in place? Are old job aids discarded?

  Yes

  No

  N/A

• Picture of Job Aids

  Media

• Is the updated Tool Guide is in place? Has the old tool guide been discarded? Are proper portioning tools in use?

  Yes

  No

  N/A

• Picture of Tool Guide

  Media

• Picture of Line with Proper Portioning Tools in Place

  Media

• Is the egg temp log completed? Does it reflect DOH compliance?

  Yes

  No

  N/A

• Picture of Egg Temp Log

  Media

• Is the Daily Book fully completed? Have all checklists been completed?<br>- No "pencil whipping"<br>- Tartine Talk is filled in<br>- Weekly Manager Meetings are being held

  Yes

  No

  N/A

• Picture of Today's Completed Daily Book

  Media

• Are Opening/Mid/Closing Kitchen Responsibility Checklists in place? Does the state of the kitchen indicate consistent use?

  Yes

  No

  N/A

• Picture of Checklists / Position Book.

  Media

Core Menu Recipe Execution

• 5 - Perfect dish!
  4 - One incorrect item
  3 - Two incorrect items
  2 - Three incorrect items
  1 - Four or more incorrect items

• Warm Belgian Waffle with Berries & Cream: - Waffle is prepared using the Merry Chef and is served hot - Waffle is topped with 6 strawberry quarters, 2 blackberries, and 5 blueberries - Waffle is garnished with whipped cream, powdered sugar, and mint - Waffle is served on a tartine board

• Warm Belgian Waffle with Berries & Cream

  Media

• Notes/Follow-Up

• Warm Belgian Waffle with Chocolate: - Waffle is prepared using the Merry Chef and is served hot - Waffle is garnished with whipped cream, powdered sugar, and mint - Waffle is served with a small pitcher of chocolate sauce - Waffle is served on a tartine board

• Warm Belgian Waffle with Chocolate

  Media

• Notes/Follow-Up

• Warm Belgian Waffle with Speculoos & Banana: - Waffle is prepared using the Merry Chef and is served hot - Waffle is topped with one soup spoon of speculoos and 1/2 banana, sliced - Waffle is garnished with powdered sugar and mint - Waffle is served on a tartine board

• Warm Belgian Waffle with Speculoos & Banana

  Media

• Notes/Follow-Up

• Toasted Paris Ham & Gruyere Croissant: - Ham portion is 85 grams - Croissant is cut in half and filled with 1/2 portion of ham and one slice of gruyere cheese - Croissant is baked in Merry Chef - Croissant is served with mesclun (no shaved vegetables) that has been drizzled with vinaigrette, 3 cornichons, and a mustard trio - Croissant is served on a medium plate

• Toasted Paris Ham & Gruyere Croissant

  Media

• Notes/Follow-Up

• Quinoa Taboule Salad: - Quinoa Taboule batch is properly made - should be herbaceous and well-seasoned - Base of salad is 1/9 pan of arugula - Salad is garnished with 3 slices of radish, 3 slices of avocado (1 wedge), and a lemon wedge - Salad is served on a large plate - Bread is served on the side on a small plate

• Picture: Quinoa Taboule Salad

  Media

• Notes/Follow-Up

• Lentil & Avocado Salad: - Lentil Batch is properly made - should be herbaceous - Base of salad is 1/9 pan of arugula - Lentil batch, carrot, cucumber, fennel, scallion, and tomatoes are dressed with vinaigrette and basil oil - Salad is garnished with flax seeds, an avocado fan, and a lemon wedge - Salad is served on a large plate - Bread is served on the side on a small plate

• Picture Lentil & Avocado Salad

  Media

• Notes/Follow-Up

• Smoked Salmon Tartine: - Tartine is served on buttered bread - Salmon portioned to 85 grams - Tartine garnished with dill, scallion, avocado fan, cucumber, radish, and a lemon wedge - Tartine shingled on tartine board - should not lay flat

• Picture: Smoked Salmon Tartine

  Media

• Notes/Follow-Up

• Chicken Curry Tartine: - Tartine is served on buttered bread - Chicken Curry is portioned to 150 grams - Chicken curry is topped with scallions and tomatoes - Tartine is garnished with cucumber, radish, and a parsley sprig - Tartine is served with a ramekin of cranberry chutney (must be in a ramekin, not in an egg cup) - Tartine is presented in a U-shape on tartine board

• Picture: Chicken Curry Tartine

  Media

• Notes/Follow-Up

• Paris Ham & Cheddar Tartine: - Tartine is served on buttered bread - Ham is portioned to 85 grams - Ham is topped with 2.5 slices of cheddar cheese - Tartine is garnished with cucumber, radish, pickle mix, and a parsley sprig - Tartine is served with a ramekin of cranberry chutney (must be in a ramekin, not in an egg cup) - Tartine is shingled on tartine board - should not lay flat

• Picture: Ham & Cheddar Tartine

  Media

• Notes/Follow-Up

• Rustic Tuna & Hummus Tartine: - Wheat bread is spread with one red scoop of hummus and topped with one gray scoop of tuna - Tartine is finished with basil oil, chickpea, DICED piquillo peppers, and scallions. - Tartine is garnished with cucumber, radish, pickle mix, parsley sprig, and a lemon wedge. - Tartine is served on a tartine board

• Picture: Rustic Tuna & Hummus Tartine

  Media

• Notes/Follow-Up

• Croque Monsieur: - Batch recipe is properly made with four slices of bread, 4 oz. asiago sauce, two portions of ham, 4 slices of gruyere, 2 x 1/2 cup grated gruyere, and herbs de provence (yields 4 portions) - Croque Monsieur is cooked in the Merry Chef and served hot - Sandwich is served with a a side salad, mustard trio, and cornichons - Sandwich is served on a large plate

• Picture: Croque Monsieur

  Media

• Notes/Follow-Up

• Small Green Salad (Side of Mesclun): - 1/9 pan of mesclun garnished with a pinch of carrot, cucumber (coins, halved), and fennel - Dressed with basil oil and vinaigrette - Served on a medium plate - Served with a side of bread on a small plate

• Picture: Small Green Salad

  Media

• Notes/Follow-Up

• Kale/Arugula Caesar: - Kale now cut into a chiffonade (1/4-1/8inch) - Kale/Arugula mix used as base

• Picture: Kale/Arugula Caesar

  Media

• Notes/Follow-Up

Minor Recipe Execution Updates:

• Ham portion - increase to 85 grams

  Yes

  No

  N/A

• Turkey Avocado Tartine - reduce the avocado mash from 2 x red scoops to 1 x red scoop

  Yes

  No

  N/A

• Remove chopped parsley garnish and carrot, fennel, and cucumber from side salads on the following menu items: omelettes and three egg scramble.

  Yes

  No

  N/A

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