FISH & Co ODD Form - duplicate - duplicate

• Conducted on

  Date

• Prepared by

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• J. Fresh air working.<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• O.. Kitchen Generally clean.<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Q. No personal food & drinks on the line

  Yes

  No

  N/A

• R. Correct Labelling and used well

  Yes

  No

  N/A

• S. Temperature logs available and used.

  Yes

  No

  N/A

• T. Receiving log available and used.

  Yes

  No

  N/A

• U. Yielding Report available and used.<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Wearing mob cap ( with hair net for female).

  Yes

  No

  N/A

• Staff Morale

  Yes

  No

  N/A

• Updated recipes on hand and implemented

  Yes

  No

  N/A

• Correct preparation of new recipe

  Yes

  No

  N/A

• Random check validate staff <br>

  Yes

  No

  N/A

• Practicummers are wearing prescribed uniform<br>

  Yes

  No

  N/A

• All employees undergone classroom training <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Blue Flame

  Yes

  No

  N/A

• Carbon Build on pans<br>

  Yes

  No

  N/A

• Tasting spoons available <br>

  Yes

  No

  N/A

• Correct portioning of products

  Yes

  No

  N/A

• Set up for success

  Yes

  No

  N/A

• Production sheet available and used

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Pasta Bath boiling

  Yes

  No

  N/A

• Biothermometer and calibration

  Yes

  No

  N/A

• Gril thermometer and surface temperature

  Yes

  No

  N/A

• Color coded tong

  Yes

  No

  N/A

• Correct portioning of products

  Yes

  No

  N/A

• Dredge cans available

  Yes

  No

  N/A

• Timers working and available

  Yes

  No

  N/A

• Set up for success

  Yes

  No

  N/A

• Correct Oil Temperature

  Yes

  No

  N/A

• Oil Change record

  Yes

  No

  N/A

• Filter machine & paper( IF APPLICABLE)

  Yes

  No

  N/A

• Correct portioning of products

  Yes

  No

  N/A

• Timers working and available

  Yes

  No

  N/A

• Clean SAVADAY

  Yes

  No

  N/A

• Set up for Success

  Yes

  No

  N/A

• Weighing scale

  Yes

  No

  N/A

• Correct mise en place (Size of Cuts)

  Yes

  No

  N/A

• Cold plates

  Yes

  No

  N/A

• Cold lettuce & red frisse

  Yes

  No

  N/A

• Correct portioning of products

  Yes

  No

  N/A

• Set up for success

  Yes

  No

  N/A

• Recipe book on hand

  Yes

  No

  N/A

• adequate weighing scale

  Yes

  No

  N/A

• Correct tools

  Yes

  No

  N/A

• Correct or adequate apron

  Yes

  No

  N/A

• Correct chemicals

  Yes

  No

  N/A

• Tasting spoons

  Yes

  No

  N/A

• Proper knowledge on station

  Yes

  No

  N/A

• Correct Garnishes (Fresh & Complete)

  Yes

  No

  N/A

• Biothermometer

  Yes

  No

  N/A

• Tables and chairs are aligned. No wobbling tables

  Yes

  No

  N/A

• Tables properly set-up. Cutlery aligned.

  Yes

  No

  N/A

• Couches are clean. No crumbs/ oil on chairs.

  Yes

  No

  N/A

• Observing "Oyster Theory"

  Yes

  No

  N/A

• Consistent use of buss tub wih black cloth

  Yes

  No

  N/A

• Sense of Urgency

  Yes

  No

  N/A

• Organized Buss Stands and service area

  Yes

  No

  N/A

• Paper straw was available

  Yes

  No

  N/A

• Using correct towels for busser's kit and polishing

  Yes

  No

  N/A

• Peppermill was availabe ( For salad and soup ).

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 100% table visit and engages with the guest.

  Yes

  No

  N/A

• Conducts pre-shift meeting.

  Yes

  No

  N/A

• Dining Leadership

  Yes

  No

  N/A

• Mag card accountability. Not being used by staffs.

  Yes

  No

  N/A

• Line check the FOH ,bar and kitcheN.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Signage turned on. No busted lights. Properly adjusted lights

  Yes

  No

  N/A

• Satisfies guest complaint beyond their expectation

  Yes

  No

  N/A

• Business hours posted & visible.

  Yes

  No

  N/A

• Guests are attended to even on lean period.

  Yes

  No

  N/A

• Storage areas are locked.

  Yes

  No

  N/A

• No "86" items

  Yes

  No

  N/A

• MOD in dining all the time

  Yes

  No

  N/A

• Operation Hours properly observed.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All receipts intact / complete .<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• BFF monitoring log book is available.<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Properly logged lost and found cards.<br>

  Yes

  No

  N/A

• .BFF SOLD by serial number.<br>

  Yes

  No

  N/A

• Yes

  No

  N/A

APPETIZER

• Safe

  At Risk

  N/A

SALAD

• Yes

  No

  N/A

MAIN ENTREE MAIN ENTREE

• Safe

  At Risk

  N/A

• Safe

  At Risk

  N/A

• Safe

  At Risk

  N/A

Dessert

• Safe

  At Risk

  N/A

• Safe

  At Risk

  N/A