Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

KMOD

BOH STATION:

1. BOH Essentials:

  • a. Sanitation bottle/bucket in use.

  • b. Sharp Knives. <br>

  • c. Clean as you work. Clean as you go.

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

  • e. Back door always closed. <br>

  • f. Ceiling clean and in good repair.

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

  • h. Fresh air working. <br>

  • i. Hand washing sink - in good working condition (complete set-up with Sanitation amenities.)

  • j. Floors - no chips,dry and clean.

  • k. No leaking faucet and in good repair.

  • j. Floors - no chips,dry and clean.

  • l. Kitchen Generally clean.

  • m. No personal food and drinks on the line

  • n. Clean wet & dry towels

  • o. Correct labeling and used well

  • p. Tiles - no chip,dry and clean.

  • q. Grease trap clean and without foul odor

  • r. Ice Machine Clean and working properly

  • s. Ice scooper clean,not slimy and placed in a proper container

  • t. Dry storage clean and all items labelled with date received and expiration.No dented items and rust.No open cases or packaging. <br>

  • u. Cleaning Materials (Color coded onto Mop hanger near the mop sink)

  • 1.Broom stick - for BOH with green sticker <br>

  • 2. Wet mop - for BOH with green sticker <br> <br>

  • 3.Dry Mop - for BOH with green sticker <br> <br>

  • 4. Wet Floor sign <br>

  • 5. Mop Bucket <br>

  • 6. Floor Squeegee <br> <br>

  • 7.Dust pan - for BOH open with green sticker <br>

  • 8. Broom Reed - for FOH with blue sticker <br>

  • 9. Wet Mop - for FOH with blue sticker <br>

  • 10.Dry Mop - for FOH with blue sticker <br>

  • 11.Upright Dust pan with cover <br>

  • 12.Micro fiber towel for drying plates and cuttleries <br> <br>

  • 13.Mop - for CR with red sticker <br>

  • 2. Exhaust hoods clean and no oil dripping <br>(see repair, cleanliness, etc.) <br>

  • 3. Focus for the visit: Critical Items and Sauces.
    (pick only random items then check sensitivity and over-all taste)

  • Central Kitchen

  • Scratch

FORMS

  • a. Linecheck form( Kitchen) accomplished <br>

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

  • c. Temperature logs available and used <br>

  • d. Receiving log available and used <br>

  • e.Produce washing log <br>

  • f. Pescon report <br>

  • g. Yielding report available and used <br>

  • i. Exhaust Cleaning Report (Monthly report) <br>

  • 6. BOH Staffs:

  • a. Complete uniform: chef coat, undershirt, black shoes, white socks, tickler, pen <br>

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

  • c. Blue towel available. (used for cleaning plates) <br>

  • d. Wearing mob cap (hair net). <br>

  • e.Mascare (If applicable) <br>

FOOD TASTING/RECIPE ADHERANCE

RECIPE ADHERENCE (Showtime Linecheck)

  • (pick random station and random recipe and follow line cooks procedure)

  • Employee Name

  • Employee Name

STATIONS

  • SAUTÉ/Wok <br> a)Carbon Build on pans <br>

  • b) Tasting spoons <br>

  • c) Adequate/Properly Set up of sauces <br>

  • d) Production sheet available and used <br>

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

  • f) Timers working and available (as specified) <br>

  • g) Pasta Bath boiling (if applicable)(212F) <br>

  • h.) All refrigeration in good working condition.
    (see repair, temperature, cleanliness, etc.)

  • i.) All equipment and tools in good working condition.
    (see repair, temperature, cleanliness, etc.)

  • BROIL/Grill

  • a) Griller thermometer and surface temperature <br>

  • b) Biothermometer and calibration <br>

  • c) Color coded tong <br>

  • d) Cook tongs in hot well <br>

  • e.) Cleaning bamboo/scraper/metal brush <br>

  • e) Dredge cans available (for seasoning) <br>

  • f) Timers working and available (as specified) <br>

  • g) Set up for success (Sufficient portioned items, boards, sharp knives, etc...) <br>

  • h.) All refrigeration in good working condition.
    (see repair, temperature, cleanliness, etc.)

  • i.) All equipment and tools in good working condition.
    (see repair, temperature, cleanliness, etc.)

  • FRY

  • a)Correct Oil Temperature <br>

  • b)Oil Change record <br>

  • c) Filter machine & paper (evident in use) <br>

  • d) Proper portioning and preset of products <br>

  • e) Timers working and available (as specified) <br>

  • f) Clean SAVADAY (evidently in use) <br>

  • g) Set up for success (Sufficient portioned items, boards, sharp knives,sifter ,etc...) <br>

  • h.) All refrigeration in good working condition. (see repair, temperature, cleanliness, etc.)

  • i.) All equipment and tools in good working condition.
    (see repair, temperature, cleanliness, etc.)

  • Baker

  • a)All oven/mixer clean and working properly <br>

  • b) Proper portioning and preset of products <br>

  • c) Timers working and available (as specified) <br>

  • d) Clean trays available <br>

  • e)Flour bin <br>

  • f) Set up for success (Sufficient portioned items, boards, sharp knives,weighing scale ,etc...) <br>

  • g.) All refrigeration in good working condition.
    (see repair, temperature, cleanliness, etc.)

  • h.) All equipment and tools in good working condition.
    (see repair, temperature, cleanliness, etc.)

  • Dimsum

  • a)Steamer/bainemarie working properly <br>

  • b) Proper portioning and preset of products <br>

  • c) Timers working and available (as specified) <br>

  • d) Clean trays available <br>

  • e) Flour bin <br>

  • f) Set up for success (Sufficient portioned items, boards, sharp knives,weighing scale ,etc...) <br>

  • g.) All refrigeration in good working condition.
    (see repair, temperature, cleanliness, etc.)

  • h.) All equipment and tools in good working condition.
    (see repair, temperature, cleanliness, etc.)

  • Pantry

  • a)Weighing scale (clean,good repair) <br>

  • b)Correct mise en plas (Size of Cuts) <br>

  • c)Cold plates / multiple mixing bowl <br>

  • d) Cold lettuce <br>

  • e) Proper portioning and preset of products <br>

  • f) Set up for success (Sufficient portioned items, boards, sharp knives, etc...) <br>

  • g.) All refrigeration in good working condition.
    (see repair, temperature, cleanliness, etc.)

  • h.) All equipment and tools in good working condition.
    (see repair, temperature, cleanliness, etc.)

  • Prep

  • Prep

  • Prep

  • a) Recipe book on hand <br>

  • b) Adequate weighing scale <br>

  • c) Correct tools <br>

  • d.) All refrigeration in good working condition.
    (see repair, temperature, cleanliness, etc.)

  • e.) All equipment and tools in good working condition.
    (see repair, temperature, cleanliness, etc.)

  • Dish

  • a)Correct or adequate apron/boots <br>

  • b)With proper decoy system <br>

  • c)Clean & sanitized <br>

  • d)Garbage bin with cover <br>

  • e)with proper chemical/complete <br>

  • f.) All equipment and tools in good working condition.
    (see repair, temperature, cleanliness, etc.)

  • Expo/Assemble

  • a)Tasting spoons <br>

  • b)Proper knowledge on station <br>

  • c)Correct Garnishes (Fresh & Complete) <br>

  • d) Biothermomenter <br>

  • e.) All refrigeration in good working condition.
    (see repair, temperature, cleanliness, etc.)

  • e.) All refrigeration in good working condition.
    (see repair, temperature, cleanliness, etc.)

OTHER COMMENTS

  • Auditor

  • Add signature

  • Manager on Duty

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