Information

  • Site conducted

  • Operations Excellence Audit

  • Client / Site

  • Conducted on

  • Conducted by

  • Location
  • BOH Manager

BOH STATIONS

All refrigeration and storage in good condition and maintains standard temp. Indicate Temperature reading

  • Pantry Chiller- 0°C to 5°C

  • Dessert chiller- 0°C to 5°C

  • Middle Chiller- 0°C to 5°c

  • Grill Chiller- 0°C to 5°C

  • Saute Chiller- 0°C to 5°C

  • Pizza chiller - 0°C to 5°C

  • Walk -in (Chiller 0°C to 5°C / Freezer -15° to -18°C )

  • Walk -in Freezer ( Freezer -15° to -18°C )

  • 4 Door's Freezer ( Freezer -15° to -18°C )

  • 4 Door's Chiller ( Chiller 0°C to 5°C )

  • Chest Freezer ( Freezer -15° to -18°C )

DISH AREA

  • 3 Compartment sink ( Wash , Rinse and Sanitize)

GROCECY RUNNING INVENTORY

  • All stocks 6" above the floor and 2" from walls

  • All stocks properly labelled

  • All items are in APL

  • No stocks beyond shelf life

  • Clean and organized

Expired items

  • No items beyond shelf life

Station in proper set-up, clean and all equipment/ tools in good repair & working condition.

Pantry Station

  • Pantry Chiller <br>

  • Pantry station tools

  • Microwave

Fry Station

  • Deep Fryer

  • Fry station tools

Griddle Station

  • Griddle drawer chiller <br>

  • Griddle

  • Griddle station tools

Saute Station

  • Saute Chiller <br>

  • Induction

  • Saute station tools

Middle Station

  • Middle Chiller <br>

  • Heat Lamp

  • Heatstrips

  • Middle station tools

PIZZA STATION

  • Microwave

  • Pizza chiller

Critical Items and Sauces in the Line Pick only 2 random items then check quality indicators

  • Middle items

  • Middle items

  • Pantry items

  • Pantry items

  • Fry items

  • Fry items

  • Grill items

  • Grill items

  • Saute items

  • Saute items

  • Pizza items

  • Pizza items

BOH ESSENTIAL

BOH Essentials

  • Recipe book - available, complete and updated.

  • Production sheet - available and being used.

  • Clean as you work. Clean as you go.

  • Ceiling clean and in good repair.

  • Walls clean and no oil marks

  • Exhaust and air vents clean and in good repair.

  • Oil drip pan clean and not oily.

  • Fire suppression it should be (intact)

  • Floors - dry and clean.

  • No leaking faucet and in good repair.

  • No busted lights.

  • Trash- clean, dry and sanitized

  • Grease Trap- clean every after shift or as needed

  • Sharp and clean Knives.

  • Ice machine: clean and in good working condition

  • Proper thawing, cooking, cooling and reheating procedures

  • Clean Salad spinner

  • Clean Weighting scale and working

  • Office area Organized

  • Trashbin clean

  • Floor Drainage clean

Safety and Sanitation

  • No presence of insects, flies & cockroaches.

  • Sanitation bucket and proper towels in use. Blue and White towels only.

  • Cutting boards clean and sanitized. (No deep marks and no stains)

  • Hand washing sink - complete set-up with Sanitation amenities.

  • Thermometers are calibrated and used during operations

  • First aid kit with complete supplies

Hot bath 75°c

  • Pasta bath 100°c

Hot holding items 75°c

  • Nacho meat

  • Mash potato

  • Quezo sauce

  • Garlic rice

  • Plain rice

  • Brown gravy

Chemicals and cleaning tools

  • Mops hanging down and mop sink clean and organized

  • Complete mops and follow color coding

  • Only approved chemicals used

  • Chemicals dispensers clean and functional

  • Cleanliness of dish machine

  • Dish machine: temp. and in good working condition

  • Is sanitizer buckets reached the proper ppm?

  • Is afvt calibrated?

Kitchen Forms- properly filled up and updated

  • Linecheck forms

  • Production sheet

  • Receiving Inspection report

  • Produce washing

  • Cooking & Cooling log form

  • Thermometer calibration

BOH Team members

  • Practice proper handwashing every 30 mins.

  • Updated on the latest BOH Updates- TU/RU/Memo

  • Completed validations- initial/1st/3rd/5th month, filed in 201 envelop, NSF Certificates

  • Mayor's Permit and Health Card ( LGU )

  • Passed Water analysis test

  • Fire extinguisher available

BACK OF THE HOUSE UNIFORM

  • Hair cap and hair net

  • Clean shaven (male only)

  • Well pressed chef uniform / white shirt or black shirt

  • White round neck inner shirt (no print, plain white , black plain)

  • Click pen & Tickler

  • Clean nails and no nail polish

  • Black chino pants

  • Black socks

  • Steel toe shoes

  • Clean full black apron/ leather or waterproof apron for dish

  • New uniforms are issued to every team members every year.

OPERATIONS ESSENTIALS

NON-NEGOTIABLE

  • Alley Rally is conducted by the MOD with the FOH and BOH team members

  • All employees on duty have undergone Classroom Training

  • Presence of Cleaning Crew- Clean Restrooms

  • Floors are kept dry- Correct use of Mops- Blue, Green, Red, Imop

  • No "86" items<br>

  • All Team members are in Complete Uniform and presentable.

  • General assembly or meeting with team members is conducted regularly

REPAIR AND MAINTENANCE

  • Complete R&M basic tools

  • Back of the House Recommendation Attachments

  • Manager's Signature

FOOD EXECUTION

DRINKS

  • Comments ( Beverage)

  • Serve on time

  • Taste

  • Presentation

  • Take a photo

APPETIZERS

  • Comments (Appetizers)

  • Serve on time

  • Taste

  • Presentation

  • Take a photo

ENTREÉS

  • Comments (ENTREÉS)

  • Serve on time

  • Taste

  • Presentation

  • Take a photo

DESSERTS

  • Comments ( Desserts)

  • Serve on time

  • Taste

  • Presentation

  • Take a photo

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.