Hukad QSC

• Document No.

• QSC Fish and Company

• The Bistro Group

• Conducted on

  Date

• Prepared by: Myca Formaran

• Location
  Address

• Personnel

EXTERIOR

• Parking lot/Landscaping- well maintained. stripes and Handicap markings and/or signage present. No pot holes, free of debris.

  Yes

  No

  N/A

• Building Exterior/Signage/Lighting-Well maintained, no graffiti, no cobwebs, all lights working and current specification

  Yes

  No

  N/A

• Awnings- well maintained, clean, no tears, no cobwebs

  Yes

  No

  N/A

• Windows/Ledges- Cleaned regularly, no heavy dust, no cracks, holes or broken seals, no cobwebs

  Yes

  No

  N/A

• Sidewalks- well maintained, clean free of debris, no gum build up, no presence of upheaving or large cracks.

  Yes

  No

  N/A

• Podium- clean, organized, in good repair.

  Yes

  No

  N/A

• Patio furniture- clean, organized, dust free.

  Yes

  No

  N/A

• Patio set up/caddie/menu- clean, well maintained, all menu and salt and pepper are in good condition

  Yes

  No

  N/A

• Patio Doors- well maintained, clean no build up dirt in thresholds, decals/stickers are current and legible.

  Yes

  No

  N/A

LOBBY

• Interior front door- well maintained, clean, no build up dirt in thresholds.

  Yes

  No

  N/A

• Walls/Window/Ledges- clean, well maintained, no staples, chips, nicks on painted surfaces, no dust build up

  Yes

  No

  N/A

• Ceiling/Vents- lean, dust free no stains or rust, all tiles are intact, no chips or scratches.

  Yes

  No

  N/A

• Lighting- all lights working, consistent bulbs, clean and dust free.

  Yes

  No

  N/A

• Floors/baseboards- clean, well maintained, free of dust and debris, grout clean, no faded or bleached trim

  Yes

  No

  N/A

RESTROOMS

• Entry/Doors-Clean, well maintained.

  Yes

  No

  N/A

• Odor-Fresh, clean, not heavily perfumed.

  Yes

  No

  N/A

• Ceiling/vents-Clean, dust free, no stains or rust, all tiles intact no chips or scratches.

  Yes

  No

  N/A

• Walls- Clean, well maintained free of dirt and dust build up.

  Yes

  No

  N/A

• Stalls/Partitions- Clean, well maintained, graffiti free.

  Yes

  No

  N/A

• Toilet- Clean, well maintained seats secure.

  Yes

  No

  N/A

• Diaper Station-Clean, sanitized , stocked with liners used.

  Yes

  No

  N/A

• Trash Cans-Clean, odor free, appropriate linens used

  Yes

  No

  N/A

• Countertop/sinks/mirrors- clean, sanitary, no build up, graffiti free, no smudges, well maintained, counter cabinets must be locked if chemicals are stored, no visible cleaning tools.

  Yes

  No

  N/A

• Soap/Paper Supplies/Dispensers/Hand dryer- working clean, stocked

  Yes

  No

  N/A

DINING ROOM

• Lighting/Fixtures-All lights working, consistent bulbs, clean and dust free.

  Yes

  No

  N/A

• Ceiling/Vents- clean,dust free, no stains or rust, all lines intact, no chips or scratches on vents

  Yes

  No

  N/A

• Glasses-well maintained, free of dust build up, no splatter marks

  Yes

  No

  N/A

• Decor- per current FishCo standards, clean, no dust build up

  Yes

  No

  N/A

• Walls/Window/Ledges- clean, well maintained, no staples, chips, nicks or painted surfaces, no dust build up

  Yes

  No

  N/A

• Audio Visual- TV's clean, in good working condition

  Yes

  No

  N/A

• Table set-up- clean, well maintained. Set up as per HUKAD standard

  Yes

  No

  N/A

• Table alignment- no wobbling tables, aligned as per HUKAD standard

  Yes

  No

  N/A

• Carpeting and Baseboards- Clean, well maintained, no faded or bleached trim.

  Yes

  No

  N/A

• Tile floors- Clean, well maintained, free of dust and debris, grout clean.

  Yes

  No

  N/A

• High chairs- accessible, clean, well maintained, sanitized after each use, stacked at safe height, working straps present.

  Yes

  No

  N/A

• Table placement/Tables- per schematic, tables aligned, clean, no gum under table, level and sturdy.

  Yes

  No

  N/A

• Chairs/Booths- clean, well maintained, no gum build up underneath.

  Yes

  No

  N/A

• Flatware- clean, stocked, properly rolled, properly distributed.

  Yes

  No

  N/A

• Server Station-clean, organized, maintained, no debris under station.

  Yes

  No

  N/A

• Trash cans- clean, well maintained, no odors, liners used.

  Yes

  No

  N/A

• Lighting/Exit Lighting/Fixtures - All lights working, consistent bulbs, clean and dust free

  Yes

  No

  N/A

• Ceilings/Vents - Clean, dust free, no stains or rust, all tiles intact, no chips or scratches on vents

  Yes

  No

  N/A

• Windows/Ledges - Clean, well maintained, no staples, chips, nicks on painted surfaces, no dust

  Yes

  No

  N/A

• Lighting/Exit Lighting/Fixtures - All lights working, consistent bulbs, clean and dust free

  Yes

  No

  N/A

• Bar Dining Floors/Baseboards/Foot Rails - Clean, well maintained, transitions to other surfaces in good repair, foot rails clean<br>

  Yes

  No

  N/A

BAR CLEANLINESS

• Bar Service Well/Dump Sink - Clean, well maintained, leak free, clutter free

  Yes

  No

  N/A

• Trash Cans/Enclosures - Clean, well maintained, no odors, liners used

  Yes

  No

  N/A

• Bar Cabinet Storage - Clean, organized, clutter free

  Yes

  No

  N/A

• Bar Floors/Baseboards/Drains - Clean, well maintained, no build-up under or around equipment, grout clean

  Yes

  No

  N/A

• Blender - Clean, well maintained, no sticky or residual build-up

  Yes

  No

  N/A

• Coffee Station - Clean, sanitized, fresh daily, no residue build-up, good repair, not dripping

  Yes

  No

  N/A

• Coolers/Compressors - Clean, proper temperatures, R&M of unit maintained

  Yes

  No

  N/A

BAR PREP

• Back-up Fruit - LDIR, 34° to 40° F (1° to 4° C) 24 hour shelf life,firm product, cut glove in use while prepping

  Yes

  No

  N/A

• Garnish Tray - LDIR (including specific time), 4 hour shelf life with visual inspection; fresh, firm, not discolored, cut to specification,

  Yes

  No

  N/A

• Bar Recipe Guide - On station, current specs and clean, beverage recipes available, bartender can describe all drink

  Yes

  No

  N/A

• Bar Smallwares- Approved, cleaned and sanitized, in good repair to prevent any type of contamination to food products, stored properly, sanitized every 4 hours

  Yes

  No

  N/A

• Measuring System - Consistent measuring system, jiggers (company mandate)

  Yes

  No

  N/A

• Glass Chiller - Glasses chilled or frosted per refrigeration specification, no ice, no liquid or glass debris, door slides clean, mesh mats on the base of the chiller

  Yes

  No

  N/A

BOH Cleanliness

• Dispatch Window- organized, uncluttered window.

  Yes

  No

  N/A

• Kitchen printer- clean, functional, stocked with paper, back up paper available.

  Yes

  No

  N/A

• Ceiling/vents- clean, dust free, no stains or rust, all tiles intact, no chips or scratches on vents.

  Yes

  No

  N/A

• Lightings/Exit lightings- all lights working, consistent bulbs, clean and dust free.

  Yes

  No

  N/A

• Walls- clean, well maintained.

  Yes

  No

  N/A

• Floors/baseboards/grout- clean, well maintained, no odors, liners used.

  Yes

  No

  N/A

• Trash cans/enclosures- clean, well maintained, no odor, liners used.

  Yes

  No

  N/A

• Mop sink/mop bucket- clean, organized, free of debris, free of odor.

  Yes

  No

  N/A

• Cleaning Supplies-clean and organized,<br>.

  Yes

  No

  N/A

• Brooms/mops/squeegees- stored properly(hung), clean and labeled.

  Yes

  No

  N/A

• Dry storage- clean, organized, clutter free, free from personal items.

  Yes

  No

  N/A

• Water filtration- properly installed with shelf life.

  Yes

  No

  N/A

• Hood/hood lights/filters- no grease build up, all lights working, filters clean, no gaps between filters, condensation pan is emptied.

  Yes

  No

  N/A

• Team member break area- clean, organized, sanitary and well maintained.

  Yes

  No

  N/A

EQUIPMENT & SMALLWARE

• Food warmer- clean, working

  Yes

  No

  N/A

• Griddle- 350F (177C), well maintained, drip pans are clean, thermometer are present and functional.

  Yes

  No

  N/A

• Microwave- programmed, labeled, interior and exterior clean, well maintained.

  Yes

  No

  N/A

• Oven- clean, well maintained.

  Yes

  No

  N/A

• Chefs base- clean, well maintained no lime build up.

  Yes

  No

  N/A

• Filter Machine- clean, well maintained, with personal protective equipment (PPE) in use.

  Yes

  No

  N/A

• Fryer cleanliness- clean, minimal oil build up, no build up between fryers, skimmer available and used.

  Yes

  No

  N/A

• Oil quality- clean fresh oil, minimal debris, oil not dark brown, or burning/smoking( use of oil log)

  Yes

  No

  N/A

• Transfer pans- utilized and cleaned.

  Yes

  No

  N/A

• Ice Machine- clean, no slime, mold or rust build up, scoops and buckets inverted while hanging.

  Yes

  No

  N/A

• Cutting boards- clean, sanitized, in good repair.

  Yes

  No

  N/A

• Knives- clean, sanitized, safely stored, sharpen regularly, holds clean

  Yes

  No

  N/A

• Labels and Label Dispenser - All labels available, dispensers clea

  Yes

  No

  N/A

• Platters/Salad Bowls - Clean, available, air dried, well maintained, salad bowls refrigerated, no water spots

  Yes

  No

  N/A

• Scale - Calibrated, clean, NSF approved

  Yes

  No

  N/A

• Storage Containers - Clean, sanitized, well maintained, NSF approved

  Yes

  No

  N/A

• Trays - Stocked, clean, sanitized, well maintained, appropriate quantity available for volume

  Yes

  No

  N/A

REFRIGERATION CLEANLINESS

• Freezer Cleanliness/Organization - Clean, organized, maintained, product dated at receiving, stock rotated, product stored properly, thermometer present<br>

  Yes

  No

  N/A

• Pantry chiller Cleanliness/Organization - Clean, organized, maintained, product dated at receiving, stock rotated, product stored properly, thermometer present<br>

  Yes

  No

  N/A

• Grill Cooler - Clean, free of debris, thermometer present inside and gaskets, compressor coils, and handles in good repair

  Yes

  No

  N/A

• Prep Cooler - Clean, free of debris, thermometer present inside, gaskets clean and in good repair, compressor coils clean, handles in good repair

  Yes

  No

  N/A

CHECKLIST

• Daily Bar QSC- completed 2 times daily conducted effectively with integrity.

  Yes

  No

  N/A

• FOH QSC- completed 2 times daily conducted with integrity

  Yes

  No

  N/A

• BOH Linecheck- completed 2 times daily, conducted with integrity

  Yes

  No

  N/A

• Prep/production sheets- completed prior to start of BOH shift , accurate/adjusted prep pars.

  Yes

  No

  N/A

• Receiving Inspection Report- completed with integrity.

  Yes

  No

  N/A

• Cooking/cooling log- completed with integrity

  Yes

  No

  N/A

• Produce washing record- completed with integrity.

  Yes

  No

  N/A

• Thermometer Calibration Form- completed with integrity.

  Yes

  No

  N/A

OPERATIONS

• Communication- daily communication tools utilized, manager meeting conducted frequently. Pre-shifts being done before the shift.

  Yes

  No

  N/A

• Marketing materials- Current, approved materials posted, non-handwritten, available, clean and in good condition.

  Yes

  No

  N/A

• First aid Kit- on premise, stocked

  Yes

  No

  N/A

TRAINING

• Certified Managers- appropriate number of MIT trained managers.

  Yes

  No

  N/A

• Team member training files- compiled at office area.

  Yes

  No

  N/A

• IST:FOH/BOH- Certified trainers.

  Yes

  No

  N/A

• Take Out Procedures - Ensures guest order per quoted pick up time, ensures order accuracy with guest, ensures proper condiments and flatware are included with order, utilizes FISHCO proprietary take-out container

  Yes

  No

  N/A

• Telephone Procedures - Answers telephone within 2 rings with a professional greeting, follows genuine suggestion procedures, repeats order to guest, obtains guests name and telephone number, confirms pick-up time, observe on hold times

  Yes

  No

  N/A

• Door person open the door for the guest.

  Yes

  No

  N/A

• Greet the guest with the eye contact, enthusiasm and energy.

  Yes

  No

  N/A

• Apply hospitality factors (Things to look for: Carry baggage for the guest; offer coloring sheets, crayons and high chair for the kids; Addresing regular guest on a first time basis)

  Yes

  No

  N/A

• Seat the guest and hand the menu in an open manner.

  Yes

  No

  N/A

• Introduce MOD, Server, Textify and Wifi Password (Note: all or nothing)

  Yes

  No

  N/A

• Remove extra table set-up (depending on the number of guests)

  Yes

  No

  N/A

• Did other FOH team members greet to welcome the entering guests?

  Yes

  No

  N/A

• Manage the wait (if applicabe)

  Yes

  No

  N/A

SERVER

• Extend a warm greeting. Introduce himself by name and build rapport with the guest

  Yes

  No

  N/A

• Navigates the menu. Applies Menu Navigation technique while holding a menu.

  Yes

  No

  N/A

• Suggest a beverage or specialty drinks.

  Yes

  No

  N/A

• Arrive immediately or within 30 seconds to acknowledge the guest

  Yes

  No

  N/A

• Suggest and recommend our top sellers and new items on the menu.

  Yes

  No

  N/A

• Appear to be knowledgeable about the menu items

  Yes

  No

  N/A

• Use a tickler in writing the order

  Yes

  No

  N/A

• Advise the guest about the Food Serving Time after repeating orders

  Yes

  No

  N/A

• Repeat the order.

  Yes

  No

  N/A

• Remove unnecessary set-up or add needed set-up like extra utensils, plates and fishbones

  Yes

  No

  N/A

• Serving and delivering items in proper sequence and timing;

• Drinks (3-5minutes)

  Yes

  No

  N/A

• Soup (3-5minutes)

  Yes

  No

  N/A

• Appetizer/Salad (7-10minutes)

  Yes

  No

  N/A

• Main Entree (10-15 minutes)

  Yes

  No

  N/A

• Pastas (15-20 minutes)

  Yes

  No

  N/A

• Applying "zooming-in" service.

  Yes

  No

  N/A

• Applying A+ (cracked pepper, Russian Service, change plate)

  Yes

  No

  N/A

• Proper timing of checkback

  Yes

  No

  N/A

• Secondary Services:

• Refilling of drinks

  Yes

  No

  N/A

• Offering glass of water

  Yes

  No

  N/A

• Removing soiled plates and clutters on table

  Yes

  No

  N/A

• Offering desserts or coffee

  Yes

  No

  N/A

• Prompt delivery of check upon guest request.

  Yes

  No

  N/A

• Thanking and inviting the guests on their next visit

  Yes

  No

  N/A

• Assisting and opening the door for the guest upon leaving

  Yes

  No

  N/A

• Manager Interaction - Touching tables, coaching Team Members, and engaging guest, evaluating restaurant regularly to identify issues and remedie

  Yes

  No

  N/A

• Team Member Appearance & Uniform Standard - Well groomed, proper hygiene, uniform per FISHCO standard

  Yes

  No

  N/A

• AV Picture Quality - Televisions are operating with a clear picture, projectors are operating with a clear picture, which is within the screen frame

  Yes

  No

  N/A

• Lighting - Lighting levels and blinds adjusted appropriately for conditions, providing maximum street view into the restaurant without compromising video picture quality

  Yes

  No

  N/A

• Sound - Background music is at an audible level; adjusted throughout the shift, when the game is on, announcers are completely audible (i.e., you can hear them clearly)

  Yes

  No

  N/A

• Temperature - Comfortable temperature for guests Meets

  Yes

  No

  N/A

• WI-FI -WIFI available and working properly<br>

  Yes

  No

  N/A

DRINKS

• Select date

  Date

• Safe

  At Risk

  N/A

• Select date

  Date

• Safe

  At Risk

  N/A

APPETIZER/SOUP/SALAD

• Select date

  Date

• Safe

  At Risk

  N/A

ENTREE

• Select date

  Date

• Safe

  At Risk

  N/A

• Select date

  Date

• Safe

  At Risk

  N/A

• Select date

  Date

• Safe

  At Risk

  N/A

DESSERT

• Select date

  Date

• Safe

  At Risk

  N/A

GRILL

• Salmon Fillet prep- LDIR, fully thawed refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days

  Yes

  No

  N/A

• Dory Fillet prep- LDIR, fully thawed refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days

  Yes

  No

  N/A

• Chicken Breast- LDIR, fully thawed refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days

  Yes

  No

  N/A

• Head on Shrimp (36-40) LDIR, fully thawed refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days

  Yes

  No

  N/A

• Cala ring/tentacles -LDIR, fully thawed refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days

  Yes

  No

  N/A

• Sliced Beef Tenderloin-LDIR, fully thawed refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days

  Yes

  No

  N/A

• Coleslaw- 1 hour marinate time , evenly mixed #8 scoop 40F (4C) 1 day shelf life

  Yes

  No

  N/A

• Dry Coleslaw- LDIR! 32-40F (0-4C), 1.5 oz portions, crisp, dry, not wilted, no brown spots, includes red cabbage and carrots 1 day shelf life

  Yes

  No

  N/A

• Burger Patties-Frozen LDIR wrapped or covered, red spatula in use , 0F (-17Cc) 7 days shelf life

  Yes

  No

  N/A

• Crablets -LDIR, fully thawed refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days

  Yes

  No

  N/A

• Crablets marinated-LDIR, fully thawed marinated refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days

  Yes

  No

  N/A

• Porkchop-LDIR, fully thawed marinated refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days

  Yes

  No

  N/A

• Pork belly-LDIR, fully thawed marinated refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days

  Yes

  No

  N/A

• Ribs (cooked)- LDIR, thawed, cling wrapped, 40F (4C) 3 days shelf life

  Yes

  No

  N/A

• Peri-peri Chicken- LDIR, thawed, cling wrapped, 40F (4C) 3days shelf life

  Yes

  No

  N/A

• Tomato Caper relish- LDIR covered in juice , not wilted (40F) 4C 12hours

  Yes

  No

  N/A

• Garlic Crust prep- Labeled, clean hotel pan with lid 3 days shelf life

  Yes

  No

  N/A

• Peri peri Sauce- Labelesd, ckean hotel pan with cover and refrigerated 2 days shelf life

  Yes

  No

  N/A

• Grill Seasoning- Labeled, clean shaker, medium lid 7 days shelf life

  Yes

  No

  N/A

• Teriyaki Sauce- Labeled, clean hotel pan with cover and refrigerated 2 days shelf life

  Yes

  No

  N/A

• Kiddie Buns- LDIR, fresh, covered with flap tucked under, 5 days shelf life on rack(off line).

  Yes

  No

  N/A

• Batter Mix- Labeled, clean hotel pan with lid,mixed well. 2Days*<br>

  Yes

  No

  N/A

• 8" Flour Tortilla-LDIR, fresh, stored in airtight container, no mold, stored in chiller. 2Days*<br>

  Yes

  No

  N/A

• Yes

  No

  N/A

COORDINATOR

• American cheese sliced- Labeled, clean hotel pan with lid stored in chiller 2Days*<br>

  Yes

  No

  N/A

• Gherkins sauce-Labeled, clean hotel pan with lid stored in chiller 2Days*<br>

  Yes

  No

  N/A

• Cocktail Vinegar-Labeled, clean hotel pan with lid stored in chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Tomato salsa-Labeled, clean hotel pan with lid stored in chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Tomato capers-Labeled, clean hotel pan with lid stored in chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Chipotle mayo- Labeled, clean hotel pan with lid stored in chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Cheese sauce-Labeled, clean hotel pan with lid stored in chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Pata Dip sauce-Labeled, clean hotel pan with lid stored in chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Spinach prep-Labeled, clean hotel pan with lid set up in line raised chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Parsley sprigs-Labeled, clean hotel pan with lid set up in line raised chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Onion Rings/tomato -slicedLabeled, clean hotel pan with lid set up in line raised chiller 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• White Rice-Loose, Fluffy, No burnt spots, 140°F (60°C) 6 Hours<br>

  Yes

  No

  N/A

• Hainanese Rice-Loose, Fluffy, No burnt spots with strong ginger flavor , 140°F (60°C) 6 Hours<br>

  Yes

  No

  N/A

• Seafood Rice-Loose, Fluffy, No burnt spots, all ingredients incorporated well,140°F (60°C) 6 Hours<br>

  Yes

  No

  N/A

• Sliced red onion-Labeled, clean hotel pan with lid set up in line raised rail chiller 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Yes

  No

  N/A

• Lemon wedge-Labeled, clean hotel pan with lid set up in line raised rail chiller 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Chopped parsley-Labeled, clean hotel pan with lid stored in warm temperature 1day <br>

  Yes

  No

  N/A

• Sliced carrots/sayote-Labeled, clean hotel pan with lid set up in line raised rail chiller 40°F (4°C) 1day <br>

  Yes

  No

  N/A

• Ginger sauce-Labeled, clean hotel pan with lid stored in warm temperature 1day <br>

  Yes

  No

  N/A

• Lemon butter sauce-Labeled, clean hotel pan with lid stored in warm temperature 1day <br>

  Yes

  No

  N/A

• Salted egg sauce-Labeled, clean hotel pan with lid stored in warm temperature 1day <br>

  Yes

  No

  N/A

• Chilli dip-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Grated parmesan-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Ginger paste-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Garlic minced-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Shredded leeks-Labeled, clean hotel pan with lid set up in line chiller soaked in cold water 2 Days<br>

  Yes

  No

  N/A

• Trulem-Labeled, clean hotel pan with lid or bottle with lid set up in line chiller 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Bias cut chili-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Mushroom sauce -Labeled, clean hotel pan with lid set up in bainmarie 140°F (60°C) 2 Days<br>

  Yes

  No

  N/A

• Peri peri sauce-Labeled, clean hotel pan with lid set up in bainmarie 140°F (60°C) 2 Days<br>

  Yes

  No

  N/A

FRYER

• New York Fish prep-LDIR, fully thawed with stuffing refrigerated, portioned and covered 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• PhiladelphiaShrimp poppers LDIR, fully thawed marinated ,refregerated, portioned and covered 40°F (4°C) 2 Days<br> Fish prep-LDIR, fully thawed with stuffing refrigerated, portioned and covered 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Shrimp poppers-LDIR, fully thawed marinated ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Crablets- LDIR, fully thawed marinated ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Dory (Just 4me)-LDIR, fully thawed ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Dory fish (regular)-LDIR, fully thawed ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Dory fish (40g)-LDIR, fully thawed ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Chicken tenders-LDIR, fully thawed ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Chicken buffalo-LDIR, fully thawed ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Pata prep-LDIR, off the bone and well seasoned wrapped with cling wrap ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• Singaporean chicken -LDIR, lemon yellow color ,wrapped into 1 kilo per order ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>

  Yes

  No

  N/A

• French Fries-LDIR, Frozen, portioned per order 7 Days<br>

  Yes

  No

  N/A

• Onion Rings -, chilled, portioned 5 pcs per order 2 Days<br>

  Yes

  No

  N/A

• Batter Mix-Labeled, clean hotel pan with lid,mixed well. 2 Days<br>

  Yes

  No

  N/A

PANTRY

• Grahams -Labeled, clean hotel pan with lid stored in warm temperature 2Days*<br>

  Yes

  No

  N/A

• Peanut-Labeled, clean hotel pan with lid stored in warm temperature 2Days*<br>

  Yes

  No

  N/A

• Dried shrimp (hibe)-Labeled, clean hotel pan with lid stored in warm temperature 3 Days<br>

  Yes

  No

  N/A

• Green Mango-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Cherry tomato-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Marachino cherry-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Garlic chips-Labeled, clean hotel pan with lid stored in warm temperature 2Days*<br>

  Yes

  No

  N/A

• Ikan dellis-Labeled, clean hotel pan,totally dried with lid, stored in warm temperature 3Days*<br>

  Yes

  No

  N/A

• Croutons-Labeled, clean hotel pan with lid stored in warm temperature 2Days*<br>

  Yes

  No

  N/A

• Cilantro sprigs-Labeled, clean hotel pan with lid,properly cleaned set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Balsamic dressing-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Cucumber-Labeled, clean hotel pan with lid,properly cleaned set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Papaya dressing-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Caesar dressing-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Coleslaw dressing-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Sliced mixed vegetable for coleslaw -Labeled, clean hotel pan with lid,properly cleaned set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Ice berg prep-Labeled, clean hotel pan with lid,properly cleaned set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Green papaya shredded-Labeled, clean hotel pan with lid,properly cleaned set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Romaine prep-Labeled, clean hotel pan with lid,properly cleaned set up in line chiller 2Days*<br>

  Yes

  No

  N/A

• Steamed bucket stock- Labeled, clean hotel pan with lid set up in hot holding cabenit 140°F (60°C) 2Days*<br>

  Yes

  No

  N/A

• Peri Peri chicken-Labeled, clean hotel pan with lid set up in hot holding cabinet 140°F (60°C) 2Days*<br>

  Yes

  No

  N/A

• Clam chowder-Labeled, clean hotel pan with lid set up in hot holding cabinet 140°F (60°C) 2Days*<br>

  Yes

  No

  N/A

PASTA/SAUTEE STATION

• Ginger chopped-Labeled, clean hotel pan with lid,chopped then set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• White onion chopped- Labeled, clean hotel pan with lid,chopped then set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Tomato chopped- Labeled, clean hotel pan with lid,chopped then set up in line chiller 40°F (4°C) 1Day*<br>

  Yes

  No

  N/A

• Shitake mushroom chopped-Labeled, clean hotel pan with lid,chopped then set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Green bell pepper chopped-Labeled, clean hotel pan with lid,chopped then set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Garlic chopped-Labeled, clean hotel pan with lid,chopped then set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Red onion chopped-Labeled, clean hotel pan with lid,chopped then set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Laksa Prep-Labeled, clean hotel pan with lid,properly cleaned set up in line chiller 40°F (4°C) 3Days*<br>

  Yes

  No

  N/A

• Corn prep-Labeled, clean hotel pan with lid,properly cleaned set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Artichoke dip-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 3Days*<br>

  Yes

  No

  N/A

• Alfungui sauce-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 3Days*<br>

  Yes

  No

  N/A

• Napolitana sauce-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 3Days*<br>

  Yes

  No

  N/A

PREP

• Mussel prep-Labeled, clean hotel pan with lid,properly cleaned set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Mussel juice-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Chicken breast-LDIR, fully thawed refrigerated portioned and covered 40°F (4°C) 3Days*<br>

  Yes

  No

  N/A

• Shrimp 31/40-LDIR, fully thawed refrigerated portioned and covered 40°F (4°C) 2Days

  Yes

  No

  N/A

• Dory cubes cut-LDIR, fully thawed refrigerated portioned and covered 40°F (4°C) 3Days*<br>

  Yes

  No

  N/A

• Cala ring/Tentacles-LDIR, fully thawed refrigerated portioned and covered 40°F (4°C) 2Days*<br>

  Yes

  No

  N/A

• Pork chop prep-LDIR, fully thawed ,marinated refrigerated portioned and covered 40°F (4°C) 3Days*<br>

  Yes

  No

  N/A

• Pork belly- LDIR, fully thawed ,marinated refrigerated portioned and covered 40°F (4°C) 3Days*<br>

  Yes

  No

  N/A

Food Safety Bar

• Drains- free from slime, molds,odor, well maintained.

  Yes

  No

  N/A

• Ice bins/Scoops- clean and sanitized. Ice scoop present, utilized, properly stored.

  Yes

  No

  N/A

• Sink- Clean, leak free, free from smudges.

  Yes

  No

  N/A

• Glass racks- clean, sanitary, no heavy lime build up.

  Yes

  No

  N/A

Food Safety Equipment

• All exterior doors properly sealed- self closing, in good repair, no gaps leading to outside.

  Yes

  No

  N/A

• Griddle procedure- color coded tongs and spatulas are in use, approved scraper blade is not broken or chipped.

  Yes

  No

  N/A

• Prep sink- clean after each use, sanitary, leak free,

  Yes

  No

  N/A

• BOH dishwasher- clean, sanitary, chemical dispenser calibrated, no heavy lime build up, rinse cycle must reach a minimum temperature of 180F (82C)

  Yes

  No

  N/A

• Slicer/Dicer- clean, sanitized between uses, blades are not broken, stored at waist level or below. Well maintained.

  Yes

  No

  N/A

• Cook line/Prep Area- utensils are cleaned and sanitized, in good repair to prevent any type of contamination to food products, stored properly.

  Yes

  No

  N/A

Food Safety Operations and Practices

• No evidence ofPest infestation- no signs of pests, regular scheduled pest control programs in place.

  Yes

  No

  N/A

• Chemical storage/SDS book-SDS is current, available to all team members, chemicals properly stored, labeled.

  Yes

  No

  N/A

• Hand Sink/soap/towels- area is accessible in Bar and BOH, clean, well maintained, stocked, used for hand washing only, hot and cold water are available.hot water temperature 113F

  Yes

  No

  N/A

• Purchasing per FISHCO specification- food purchase from approved source.

  Yes

  No

  N/A

Food Safety Temperature

• Steam Table- hot product should be maintained at 150F(166c), water temperature at 180F

  Yes

  No

  N/A

• Bainmarie- 185F (85C)

  Yes

  No

  N/A

• Oven 455F (235 C)

  Yes

  No

  N/A

• Holding cabinet 140F (60C)

  Yes

  No

  N/A

• Walk in Chiller 28F (-2C)

  Yes

  No

  N/A

• Pantry Chiller (36-38F (2-3C)

  Yes

  No

  N/A

• Prep/Sautee Chiller 36-38F (2-3C)

  Yes

  No

  N/A

• Storage chiller 5 C and below (41F)

  Yes

  No

  N/A

• Line chillers 8C (46F)

  Yes

  No

  N/A

• Dish Machine 82 C

  Yes

  No

  N/A

• Flat grill (232 C) 450F

  Yes

  No

  N/A

• Broiler 260C ( 500F)

  Yes

  No

  N/A

• Receiving temp frozen -15C<br>Chiller 5C below

  Yes

  No

  N/A

• Handwashing -113-120F (45-50C)

  Yes

  No

  N/A

• Storage Freezer walk in Freezer (-15C and Below) 5F

  Yes

  No

  N/A

FOOD SAFETY BEHAVIORS

• Cooling Chart - In use, current

  Yes

  No

  N/A

• Gloves - Team Members must wear gloves to prevent bare-hand, contact with food per local health department code, in order for gloves to protect food products hands must be washed between glove changes

  Yes

  No

  N/A

• Hand Washing - Insure Team Members are following proper FISHCO hand washing procedures

  Yes

  No

  N/A

• Clean/Sanitized Work Surfaces - Between all food activities prep and work surfaces need to be cleaned and sanitized

  Yes

  No

  N/A

• Manager on Duty

  Sign

• Auditor

  Sign