Information
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Site conducted
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Operations Excellence Audit
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Client / Site
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Conducted on
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Conducted by
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Location
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BOH Manager
BOH STATIONS
All refrigeration and storage in good condition and maintains standard temp. Indicate Temperature reading
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Pantry Chiller- 0°C to 5°C
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Dessert chiller- 0°C to 5°C
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Middle Chiller- 0°C to 5°c
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Grill Chiller- 0°C to 5°C
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Saute Chiller- 0°C to 5°C
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Pizza chiller - 0°C to 5°C
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Walk -in (Chiller 0°C to 5°C / Freezer -15° to -18°C )
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Walk -in Freezer ( Freezer -15° to -18°C )
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4 Door's Freezer ( Freezer -15° to -18°C )
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4 Door's Chiller ( Chiller 0°C to 5°C )
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Chest Freezer ( Freezer -15° to -18°C )
DISH AREA
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3 Compartment sink ( Wash , Rinse and Sanitize)
GROCECY RUNNING INVENTORY
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All stocks 6" above the floor and 2" from walls
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All stocks properly labelled
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All items are in APL
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No stocks beyond shelf life
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Clean and organized
Expired items
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No items beyond shelf life
Station in proper set-up, clean and all equipment/ tools in good repair & working condition.
Pantry Station
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Pantry Chiller <br>
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Pantry station tools
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Microwave
Fry Station
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Deep Fryer
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Fry station tools
Griddle Station
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Griddle drawer chiller <br>
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Griddle
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Griddle station tools
Saute Station
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Saute Chiller <br>
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Induction
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Saute station tools
Middle Station
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Middle Chiller <br>
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Heat Lamp
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Heatstrips
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Middle station tools
PIZZA STATION
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Microwave
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Pizza chiller
Critical Items and Sauces in the Line Pick only 2 random items then check quality indicators
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Middle items
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Middle items
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Pantry items
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Pantry items
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Fry items
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Fry items
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Grill items
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Grill items
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Saute items
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Saute items
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Pizza items
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Pizza items
BOH ESSENTIAL
BOH Essentials
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Recipe book - available, complete and updated.
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Production sheet - available and being used.
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Clean as you work. Clean as you go.
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Ceiling clean and in good repair.
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Walls clean and no oil marks
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Exhaust and air vents clean and in good repair.
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Oil drip pan clean and not oily.
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Fire suppression it should be (intact)
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Floors - dry and clean.
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No leaking faucet and in good repair.
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No busted lights.
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Trash- clean, dry and sanitized
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Grease Trap- clean every after shift or as needed
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Sharp and clean Knives.
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Ice machine: clean and in good working condition
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Proper thawing, cooking, cooling and reheating procedures
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Clean Salad spinner
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Clean Weighting scale and working
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Office area Organized
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Trashbin clean
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Floor Drainage clean
Safety and Sanitation
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No presence of insects, flies & cockroaches.
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Sanitation bucket and proper towels in use. Blue and White towels only.
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Cutting boards clean and sanitized. (No deep marks and no stains)
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Hand washing sink - complete set-up with Sanitation amenities.
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Thermometers are calibrated and used during operations
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First aid kit with complete supplies
Hot bath 75°c
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Pasta bath 100°c
Hot holding items 75°c
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Nacho meat
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Mash potato
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Quezo sauce
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Garlic rice
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Plain rice
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Brown gravy
Chemicals and cleaning tools
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Mops hanging down and mop sink clean and organized
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Complete mops and follow color coding
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Only approved chemicals used
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Chemicals dispensers clean and functional
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Cleanliness of dish machine
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Dish machine: temp. and in good working condition
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Is sanitizer buckets reached the proper ppm?
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Is afvt calibrated?
Kitchen Forms- properly filled up and updated
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Linecheck forms
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Production sheet
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Receiving Inspection report
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Produce washing
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Cooking & Cooling log form
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Thermometer calibration
BOH Team members
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Practice proper handwashing every 30 mins.
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Updated on the latest BOH Updates- TU/RU/Memo
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Completed validations- initial/1st/3rd/5th month, filed in 201 envelop, NSF Certificates
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Mayor's Permit and Health Card ( LGU )
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Passed Water analysis test
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Fire extinguisher available
BACK OF THE HOUSE UNIFORM
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Hair cap and hair net
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Clean shaven (male only)
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Well pressed chef uniform / white shirt or black shirt
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White round neck inner shirt (no print, plain white , black plain)
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Click pen & Tickler
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Clean nails and no nail polish
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Black chino pants
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Black socks
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Steel toe shoes
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Clean full black apron/ leather or waterproof apron for dish
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New uniforms are issued to every team members every year.
OPERATIONS ESSENTIALS
NON-NEGOTIABLE
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Alley Rally is conducted by the MOD with the FOH and BOH team members
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All employees on duty have undergone Classroom Training
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Presence of Cleaning Crew- Clean Restrooms
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Floors are kept dry- Correct use of Mops- Blue, Green, Red, Imop
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No "86" items<br>
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All Team members are in Complete Uniform and presentable.
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General assembly or meeting with team members is conducted regularly
REPAIR AND MAINTENANCE
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Complete R&M basic tools
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Back of the House Recommendation Attachments
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Manager's Signature
FOOD EXECUTION
DRINKS
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Comments ( Beverage)
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Serve on time
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Taste
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Presentation
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Take a photo
APPETIZERS
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Comments (Appetizers)
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Serve on time
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Taste
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Presentation
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Take a photo
ENTREÉS
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Comments (ENTREÉS)
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Serve on time
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Taste
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Presentation
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Take a photo
DESSERTS
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Comments ( Desserts)
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Serve on time
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Taste
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Presentation
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Take a photo
