GM Routine Report - Little Audrey's Cafe

All staff wearing cleaned, well pressed and complete uniform

Staff wearing jewelry to a minimum (ring, watch, No bracelet)

Male staff are well trimmed hair - wearing cap / hairnet

Female staff wearing Tudong - should be nice and cleaned / pony tailed for non muslim with cap / hairnet

All staff nails are clean and well trimmed

All staff must religiously wash-up / take a bath, use of deodorant/anti perspirant to ensure no body odour is present

All staff breath must be fresh

Is the main kitchen door is working and in good condition

Is the door always closed when not in use

Receiving table are cleaned and well maintained

Empty basket are well stacked and washed

Floor is cleaned and disinfected

Garbage area and floor are cleaned, covered and organized

Is the back area cleaned and organized

Doors are closed/locked when not in use

Vegetables and fruits are well stacked, no rotten vegetables or fruits inside the containers

Cooked foods and raw foods are separated and stacked properly with label and expiry date

Deep freezer - All frozen meat items are well stacked and in FIFO in practice

Deep Freezer - Nothing is stored on the floor

All meat items stored as per cross contamination specification (Poultry, meat, seafood)

Processed meats are labeled with expiry dates / FIFO is in practice

Correct color coded chopping boards and knife are in use (White-Dairy, Red-Raw Meat, Blue-seafoods, Green-Vegetables/fruits, Yellow-Raw Chicken, Brown-Cooked meat)

Temperature logs are filled on daily basis

Garbage bins stacked properly, not over flowing

Thawing records is filled on daily basis

Floor is cleaned and no food particles on floor

No flies and any other kinds of insects presence found

All food items are labeled with expiry dates / FIFO is in practice

Working tables are cleaned and sanitized after use

All equipment's are cleaned properly after use

Kitchen vents are cleaned and not greasy on edges

Range, grill, and ovens are cleaned and properly working

Working tables are cleaned and organized

Garbage bins are stacked properly and not over flowing

Temperature logs are filled on daily basis

All food items are labeled with expiry dates / FIFO is in practice

Floor are cleaned and no particles on the floor

Equipment are well maintained and clean after use

Oven surface area are cleaned

Kitchen vents are cleaned and not greasy on edges

Dish-wash area is not piled up with dirty utensils and nothing on floor

Garbage bins are assigned as per segregation method, lids are well tightened up

Dish Washer machine temperature log in place and recorded properly

Dish Washer washing Temperature - 66C to 74C

Rinse Temperature - 82C

Sealed air chemical cans are stacked properly as per standards

Dish wash area are not piled up with dirty utensils, pots and pans are not on floor

All utensils, pots and pans are stacked and cleaned after use

Cleaning equipment and chemicals are stacked and maintained

Main door is closed and lock

Floor is cleaned and well maintained

Nothing is stored on the floor

FIFO is in practice

Nothing is out of date or expiry

All stocks and shelves are labeled

Inventory logs are in practice

PAR level of stocks are in practice

Airconditioning is working on the right temperature

Counter top are cleaned and organized

Cake counter are nicely displayed

Fruits and ingredients are stored properly / FIFO is in practice

Nothing is out of date and expiry in beverage in stock

All equipment are cleaned and well maintained

Drainage in the counter and bar area are well cleaned and no smell

Glasses are properly wiped and arrange properly

Garbage bins are not over flowing

No left food clearance at the back area

Cashier Counter - Cash, card transactions are all balance and complete

Side stations are cleaned, complete and well organized

Areas are not infected flies or any other insects

Aircon / diffuser are on before the restaurant meal service starts

Tables and chairs are cleaned and right chemicals are being used for disinfections

Glass windows are cleaned and no finger print marks

Temperature checker, sanitizer are placed near the door for Bruhealth protocol inspections

All common area that is being hold by customers - Door handles, Table tops, chairs, counter tops are being clean and sanitized every hour