Title Page
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STORE
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DATE & TIME
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AUDITED BY
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Location
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MANAGER ON DUTY
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KITCHEN MANAGER
QUALITY
FOOD ITEM #1
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NAME OF THE DISH
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COMPLETENESS
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PLATING
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QUALITY
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TIME
FOOD ITEM #2
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NAME OF THE DISH
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COMPLETENESS
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PLATING
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QUALITY
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TIME
FOOD ITEM #3
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NAME OF THE DISH
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COMPLETENESS
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PLATING
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QUALITY
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TIME
DRINK ITEM #1
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NAME OF THE DRINK
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COMPLETENESS
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DRINK PRESENTATION
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QUALITY
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TIME
DRINK ITEM #2
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NAME OF THE DRINK
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COMPLETENESS
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DRINK PRESENTATION
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QUALITY
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TIME
QUALITY STANDARDS
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(Food and Beverage) Raw materials: Only approved raw materials (direct supplier or outside purchase) must be used by the Store.
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Standard receiving procedure being practiced.
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FIFO SYSTEM must strictly be observed and followed consistently.
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SHELF-LIFE : All products must have label and Within Production Date/Expiration Date
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Freezer is clean and in good working condition (5 to -5 Fahrenheit) (-17 to 21 Celsius)
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Chiller is clean and in good working condition (10 to 34 Fahrenheit) (2 to 5 Celsius)
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Rice Warmer is clean and in good working condition.
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Uses and follows standard portioning, grammage and cut, marination and preparation.
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Recipe Adherence : Kitchen Staff can demonstrate any product recipes and adheres to procedures correctly.
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RECIPE BOOK: Must be complete, available, updated, clean and in good condition.
SAFETY AND SANITATION
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No expired, damaged or pest infested items
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No out of stock items/86 items
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All items/ingredients for use and in storage is covered <br>
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All items show no signs of quality deterioration/discoloration
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Follows CLEAN AS YOU GO (CAYGO) Policy
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Follows hand gloves policy (2 kinds)
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Follows proper thawing procedure; no forced thawing
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Follows correct use of colored chopping board and knife. <br>
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Regular pest control is conducted by an accredited provided
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Kitchen is free from rodents, pests and flies.
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Follows properly the usage of food contact to non food contact materials
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Standard food hierarchy being practiced to prevent cross-contamination
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Approved Chemicals, Cleaning Materials are in use and stored properly. Correct dilution is being followed.
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Hand Washing : Store Team is practicing "full-handwashing cycle"
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Towel being used is clean, not worn out and has no foul odor.
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Personnel health : Store Team should have no open wounds, health permit is always available and updated
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Standard Food containers should be maintained clean and being used properly. Lids are in place.
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No personal food/things stored and found in kitchen area.
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Trash bin for trimmings available, with liner, not overflowing
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Standard Garbage Disposal / Garbage Trolley are being used, with liner, cover and in good condition.
STORAGE AND INVENTORY
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Par level Checklist is updated, being used and must be noted by the Manager.
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Inventory forms (Meat Inventory) are accomplished and accurately done.
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Inventory is within acceptable range and complies with Build-to. (Par Level)
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Delivery and Issuance Policies and Procedures are strictly followed.
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Frozen/chilled items are immediately stored in the freezer/chiller after receiving
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Stocks are in elevated position 6" above the ground
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Stock Room is clean and is only accessible to Authorized Personnel only.
SERVICE TIME
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NAME OF THE DISH 1
KEY IN TIME
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SERVING TIME
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TOTAL SERVING TIME
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SCORE
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NAME OF THE DISH 2
KEY IN TIME
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SERVING TIME
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TOTAL SERVING TIME
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SCORE
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NAME OF THE DISH 3
KEY IN TIME
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SERVING TIME
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TOTAL SERVING TIME
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SCORE
SERVICE SEQUENCE
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OPENING GREETINGS
Smiles, welcomes & greet guest accordingly within 10 seconds
Greets the guest using the standard greeting in an appropriate tone of voice and seats them right away.
Walks slightly ahead of guest & uses open palm to lead guest to the table.
CSA must mention the Manager and server name
CSA endorses guests to the Food Server and politely excuse herself
SERVICE SEQUENCE
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SERVERS ACKNOWLEDGEMENT / ORDER TAKING
