Information

  • Document No.

  • Outlet

  • Conducted on

  • Prepared by

  • Manager on Duty

Cash audit

  • Please enter the amount of the total funds in the safe that was counted by both the manager on duty and the auditor.

  • Cash Findings

  • Petty Cash Audit Please enter the amount of Petty Cash Fund On hand & Pending Reimbursement

  • Please list all employees working

Buffet Management

  • Food tags are visible, correct and complete

  • Water in chafing are sufficient.

  • Set-up in chafing dishes are clean. No presence of dried food item.

  • Sterno are lighted; if induction, proper temp must be seen.

  • Breakfast items (Temp at 61 -70 C, complete, good presentation)

  • All equipments are working properly. (Example: Oven Toaster, Heatlamp, Induction, Percolator)

  • Enough plates & glasswares are setup

  • Appropriate serving gears for each dish are present. Serving gears and food tongs are placed in underliner

  • Buffet menu cycle is followed

  • All food items are available. No empty food containers

  • Cold items are kept in an ice water bath; not cold water

  • Linecook is always present in Live Station (wears Spit guard)

  • Food batches are not mixed during refill

Ala Carte Experience Audit

  • Ala Carte Ordered

  • Time Ordered

  • Time Served

  • Did the waiter served complimentary?

  • Did the waiter practice upselling?

  • Food Audit in terms of Appearance (Is it standard? Does it have complete accompaniments?)

  • Food Audit in terms of Taste (Is it standard?)

  • Correct Plating

  • Prep time max 20-25 min

Dining and Service

  • All tables are properly setup

  • Music is continuously played

  • Floors and corners are free of dirt

  • No more than (3) used plates are on tables

  • Dining shift supervisor/manager are visible on floor

  • Service Sequence is followed. Greetings can be heard.

  • Store dining temperature must not higher than 24C

  • Official receipts are given to guests

  • Service staffs are knowledgeable about product description and promos

  • The restaurant is ready to serve meals according to agreed time of service.

  • Special Requests must be attended and served within 15 minutes.

  • Orders are served to guests within a recommended Food Service Time (FST) of 20 minutes

  • Dining staff engages in small talk during serving of food. Table hopping should be done.

  • Guests are pre-empted when needs are deemed evident; and are immediately attended to once they raise their hands. (Example: Water is served when empty glasses are seen)

  • Staffs are entertaining champions through Magic Tricks

General Assets

  • No significant number of flies and mosquitos are present inside the store

  • No sightings of rats and other pests inside the store

  • There are no busted lights; outlet is well-lit and followed the Lighting sequence.

  • ACUs are in good working condition.

  • Bodies of cold storages are clean and in good condition.

  • Tables and chairs are clean and not wornout, wobbly, damaged/stained

  • Ceilings, walls, curtains and fixtures are clean and not damaged or stained

  • Cleaning agents are properly labeled and stored away from food and other food contact item

  • Glass panel and doors are clean and free of smudges

  • No chipped or damaged chinawares will be used in the restaurant

  • Containers (utensil, caddy, condiments and small wares are clean, organized and properly stored and refilled

  • Spoon, fork, knife and water goblets are free of marks or fingerprints

  • Mop Bucket must be clean and free of soiled water

  • Towels used to wipe tables are not worn out and not too soiled

  • Fire Extinguishers are available, refilled, visible and accessible. Check expiration date

  • Equipment breakdown has reported and has work order number

Kitchen Assets Maintenance

  • Cooking batteries (No leaks, clean, blue flame)

  • Oven (Functioning with controls, clean, heating)

  • Food warmers (Functioning with controls, heating , clean)

  • Rice cooker / steamer (functioning w/ controls, clean,with stand/ table)

  • Griddle/ griller (Clean, functioning , complete heating supplies)

  • Other appliances (Clean, no stains , functioning and with controls)

  • Exhaust fans, filters and hoods are in good working condition and free of dust and grease

  • There are no clogged sinks; Grease trap is clean

  • Freezers / Chillers (All food below 5 degrees temp, clean , organize)

  • Greasetraps does not have solidified grease and hardened remains

Kitchen Area (Product Quality)

  • Cakes /Pastries (not expired, correct consistency and packaging)

  • Packed Meals (packaging , no spill, complete garnishing/siding)

  • Banquet / events menu (correct packages based on BEO, presentation)

Kitchen Area (Other Key Function)

  • Forecasting (Quantity based on number of pax expected)

  • Storaging (FIFO,organize stacking and grouping)

  • Inventory / Par Stocking (No over or 86 items , within par stock level

Sanitation and safety

  • Safe food handling (Staff following standard proper food handling)

  • Safe work area (Precautions are in place, clean, organized)

  • Floors/ kitchen tiles (Clean , dry , non greasy , maintained)

  • Shelvings/ racks (Rust-free, clean, maintained, organized stock)

  • Fire Supression (Well maintained, functioning,location secured)

  • Trash cans/ garbage cans (clean , segregated, w. plastic) Garbage trolley must be clean and no foul odor

  • Compartment sinks (Clean, maintained , no leaks,with water supply )

  • Sanitizing solution (Labeled, correct mixture)

  • Floor Drainage (No over flow or back flow, clean , no residues)

Admin Reports

  • Sales & Controllable Expenses Report is Complete & Updated

  • Positive Response Time Logbook is Updated

  • Service Checklists are Updated

  • Inventory Report is Accurate & Updated

  • Travel Path & Feedback Forms are updated & consistent

  • Manager acknowledgment I acknowledge that this audit was done on today's date by my area manager. I understand that this audit is to be used for the development of my employees. I understand that this audit shall be shared with all employees so that they have a fair understanding of the expectations going forward.

  • Auditors signature The audit completed today shall be used solely for the purpose of the bettering this restaurant.

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