Title Page
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Conducted on
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Prepared by
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Location
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Correct number of team members are scheduled to work in the hot section. 3 in the smaller shops and 4 in the larger ones.
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Was the calibration done before team members started working in the hot section. And was there the right amount of protein used ( 80gr of Chicken in the large pots and 50gr in the small ones)
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Scoops and HTC’s are in use in all sections. Check salads to make sure 1 full small box was in use while preparing the box’s. Observe one of the team members making one of the potsu’s to make sure FULL handful of veggie is in all dishes.
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Check the Teriyaki Potsu- to make sure the correct amount of Teriyaki was used while making a pot.
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Were all the Gyoza’s prepared the day before to make sure we don’t distract the operations in the morning or during the lunch time.
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Is the finished Potsoup weight correct?<br>Katsu Chicken Rice 52(+/-3), Classic Chicken Noodle 131(+/-5)
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Was all the preparation done pre opening the section, eg Soup Cups / G&G as required, coriander chopped, enough noodles has been cooked for lunch time.
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All products have been cooked as per HTC, and reaching temperature?
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Open up 3 dishes and check how2, look for rice qty & protein qty in particular. Please check 1 rice, 1 noodle, and 1 I-Thai pot.
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Hot Pass set up as per planogram & par levels in use? Check the tags are written on. All the boilers are set up correctly: correct temp and the right amount of water.
