Grill Audit

• Location

  MC

  QV

  SXT

• Conducted on

  Date

• Prepared by

• Staff on duty

GENERAL SET-UP

• All equipment turned on correctly - (2 points)

  Yes

  No

  N/A

• Utensil setup correct and in line with Mad Mex standards - (10 points)

  Yes

  No

  N/A

• Correct procedures used when re heating stock - (5 points)

  Yes

  No

  N/A

COOKING PROCEDURES

RICE

• Brown rice - Correct portion, Wash at least 5 times - (2 points)

  Yes

  No

  N/A

• Oil used before putting rice in pan and 2 cups applied post cooking - (2 points)

  Yes

  No

  N/A

CHICKEN

• Grill set to medium/High heat - (2 points)

  Yes

  No

  N/A

• Chicken cooked to Mad Mex standard - (5 points)<br>Skin down, butterflied, salt, turned, confirmed correctly cooked. Golden with strips

  Yes

  No

  N/A

• Correct tongs procedure observed - (3 points)<br>Raw tongs used only for butterflying and turned, then straight to wash area

  Yes

  No

  N/A

• Chicken placed in pan correctly, lid, warming oven - (2 points)

  Yes

  No

  N/A

• Grill cleaned correctly between cooks and within 5 mins of chicken being removed - 2 points)

  Yes

  No

  N/A

• Correct cutting procedure being observed - (3 points)<br>3 to 4 pieces, lids on both containers, chopping accurately, 1 cm cubed

  Yes

  No

  N/A

• Cutting safety procedure observed - (2 points)<br>Cutting glove or tongs used.

  Safe

  At Risk

  N/A

BEEF AND PORK

• Meat being placed on high heat to start - (2 points)

  Yes

  No

  N/A

• Once boiling, flame reduced to low to simmer? - (4 points)

  Safe

  At Risk

  N/A

• Regular mincing to slowly break the meat down - (2 points)

  Yes

  No

  N/A

• Meat is not allowed to boil dry? - (4 points)

  Yes

  No

  N/A

• Pots are sprayed completely clean between each batch - (3 points)

  Yes

  No

  N/A

STEAK

• Attention is paid to cooking only just the right amount - (5 points)

  Yes

  No

  N/A

• Steak is cut immediately - (3 points)

  Yes

  No

  N/A

• Correct cutting procedures are adhered too - (2 points)<br>3 pieces at a time, sliced into 1cm x 1cm pieces, lids on pans

  Yes

  No

  N/A

• Grill cleaned - (2 points)

  Yes

  No

  N/A

BEANS, VEGGIE & FAJITA

• Beans are stirred regularly and not burned to bottom of the pan - (3 points)

  Yes

  No

  N/A

• Fajitas cooked correctly - (2 points)<br>3 sprays of oil, extremely hot pan, correct portion, flipped twice

  Yes

  No

  N/A

• Veggies cooked correctly - (2 points)<br>5 sprays of oil, extremely hot pan, correct portion, flipped twice, allowed to caramelise correctly

  Yes

  No

  N/A

GRILL BEST PRACTICE

• Staff proactively changed own pans on front line when time permitted - (3 points)

  Yes

  No

  N/A

• Staff observes correct process for measurements of ingredients - (3 points)

  Yes

  No

  N/A

• Staff maintains an orderly cold room - (3 points)<br>Puts away deliveries in a reasonable time (The next task), takes temperatures and records correctly

  Yes

  No

  N/A

• Staff maintains an orderly grill fridge - Lids on pans, meat on bottom (3 points)

  Yes

  No

  N/A

• Staff ensures lids are used when required - (2 points)<br>i.e. on veggies in grill fridge, on nacho cheese when heating

  Yes

  No

  N/A

• Staff kept a noticeably organised and clean section - (3 points)

  Yes

  No

  N/A

• Staff proactively came forward and monitored front line to preempt calls - (5 points)

  Yes

  No

  N/A

GENERAL OBSERVATIONS

• Things of note