FISH & Co ODD Form - duplicate

All Refrigeration in good working condition. <br>(Clean gasket,Compressor, Over all cleanliness, see repair,temperature)

All equipment and tools in good repair & working condition( Weighing scales,biotherm,measuring cups/spoon,ruler,knives,exhaust hoods)

Pantry Station - (portion, label/day dots, taste, consistency, ice bath, knives, laddles<br>)

Sautee/ Pasta- (portion, label/day dots, taste, consistency, ice bath, knives, laddles<br>)

Fry Station - (portion, label/day dots, taste, consistency, ice bath, knives, laddles<br>)

Grill Station - (portion, label/day dots, taste, consistency, ice bath, knives, laddles<br>)

Coor Station - (portion, label/day dots, taste, consistency, ice bath, knives, laddles<br>)

Prep Station - (portion, label/day dots, taste, consistency, ice bath, knives, laddles<br>)

A. Recipe book - available, complete and updated.<br>

B. Production sheet - available and being used.<br>

C. Sanitation bucket and proper towels in use.( Including working surface towel)<br>

D. Sharp and clean Knives.( Accountable 1 person c/o KM ).<br>

E. Clean as you work. Clean as you go.<br>

F.Cutting boards clean and sanitized. (no stains)<br>

G. No presence of insects, flies & cockroaches.<br>

H. Ceiling clean and in good repair.<br>

I. Air curtain clean and in good repair.<br>

J. Fresh air working.<br>

K. Hand washing sink - complete set-up with Sanitation amenities.<br>

L. Floors - dry and clean.( available mop for wet & dry)<br>

M.No leaking faucet and in good repair.<br>

N. Updated forms: NSF forms, Prod Sheet, Line check,)<br>

O.. Kitchen Generally clean.<br>

P. Clean & Dry towel ( Blue & White).<br>

Q. No personal food & drinks on the line

R. Correct Labelling and used well

S. Temperature logs available and used.

T. Receiving log available and used.

U. Yielding Report available and used.<br>

Complete uniform: Fish&Co.Tshirt, undershirt, steel toe, black socks, 1 tickler, 3 Click pen<br>

Clean nails, shaven, haircut, no accessories: watch, earrings, ring, baller.<br>

Wearing mob cap ( with hair net for female).

Staff Morale

Updated recipes on hand and implemented

Correct preparation of new recipe

Random check validate staff <br>

Practicummers are wearing prescribed uniform<br>

All employees undergone classroom training <br>

Chemical storage/SDS book-SDS is current, available to all team members, chemicals properly stored, labeled. <br>

Purchasing per FISHCO specification- food purchase from approved source.<br><br>

Blue Flame

Carbon Build on pans<br>

Tasting spoons available <br>

Correct portioning of products

Set up for success

Production sheet available and used

Correct portioning tools (i.e. Ladles, Tsp, TBS etc…)

Pasta Bath boiling

Biothermometer and calibration

Gril thermometer and surface temperature

Color coded tong

Correct portioning of products

Dredge cans available

Timers working and available

Set up for success

Correct Oil Temperature

Oil Change record

Filter machine & paper( IF APPLICABLE)

Correct portioning of products

Timers working and available

Clean SAVADAY

Set up for Success

Weighing scale

Correct mise en place (Size of Cuts)

Cold plates

Cold lettuce & red frisse

Correct portioning of products

Set up for success

Recipe book on hand

adequate weighing scale

Correct tools

Correct or adequate apron

Correct chemicals

Tasting spoons

Proper knowledge on station

Correct Garnishes (Fresh & Complete)

Biothermometer

Tables and chairs are aligned. No wobbling tables

Tables properly set-up. Cutlery aligned.

Couches are clean. No crumbs/ oil on chairs.

Observing "Oyster Theory"

Consistent use of buss tub wih black cloth

Sense of Urgency

Organized Buss Stands and service area

Paper straw was available

Using correct towels for busser's kit and polishing

Peppermill was availabe ( For salad and soup ).

Table & Beverage napkins available, tooth pick(mint) , wet napkins

Wearing proper management dress code.(Female w/ blazer & Male Neck- Tie)

100% table visit and engages with the guest.

Conducts pre-shift meeting.

Dining Leadership

Mag card accountability. Not being used by staffs.

Line check the FOH ,bar and kitcheN.

Sounds in dining area at proper level. TV tuned in correct channel (sports and CNN news).<br>

Signage turned on. No busted lights. Properly adjusted lights

Satisfies guest complaint beyond their expectation

Business hours posted & visible.

Guests are attended to even on lean period.

Storage areas are locked.

No "86" items

MOD in dining all the time

Operation Hours properly observed.

Tables are in complete set up and all areas are open for the guest.<br>

Floors, walls and toilets clean and in good condition in all restrooms<br>

Restroom stocked with paper towels, soap and toilet paper<br>

Odor Fresh , clean, not heavily perfumed. <br>

All lights and fixtures in good working order?<br>

Stalls/Partitions- Clean, well maintained, graffiti free.<br>

. Toilet- Clean, well maintained seats secure.<br>

Countertop/sinks/mirrors- clean, sanitary, no build up, graffiti free, no smudges, well maintained, counter cabinets must be locked if chemicals are stored, no visible cleaning tools.<br>

Decor- per current FishCo standards, clean, no dust build up<br>

All receipts intact / complete .<br>

Cash on hand is intact (outstanding receipts+cash is equivalent to 20K.<br>

Petty cash log updated daily, AM & PM.<br>

BFF monitoring log book is available.<br>

Separate Official receipt booklet exclusive for BFF sales.<br>

Series number issued and sold in monitoring sheet. No DISCREPANCIES.<br>

Properly logged lost and found cards.<br>

.BFF SOLD by serial number.<br>