Title Page

  • Document No.

  • QSC Fish and Company

  • The Bistro Group

  • Conducted on

  • Prepared by: Myca Formaran

  • Location
  • Personnel

FOH CLEANLINESS

EXTERIOR

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

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

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

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

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

  • Podium- clean, organized, in good repair.

  • Patio furniture- clean, organized, dust free.

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

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

LOBBY

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

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

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

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

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

RESTROOMS

  • Entry/Doors-Clean, well maintained.

  • Odor-Fresh, clean, not heavily perfumed.

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

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

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

  • Toilet- Clean, well maintained seats secure.

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

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

  • 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.

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

DINING ROOM

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

BAR

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

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

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

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

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

BAR CLEANLINESS

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

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

  • Bar Cabinet Storage - Clean, organized, clutter free

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

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

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

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

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

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

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

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

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

  • 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

BACK OF THE HOUSE

BOH Cleanliness

  • Dispatch Window- organized, uncluttered window.

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

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

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

  • Walls- clean, well maintained.

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

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

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

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

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

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

  • Water filtration- properly installed with shelf life.

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

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

EQUIPMENT & SMALLWARE

  • Food warmer- clean, working

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

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

  • Oven- clean, well maintained.

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

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

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

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

  • Transfer pans- utilized and cleaned.

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

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

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

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

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

  • Scale - Calibrated, clean, NSF approved

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

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

REFRIGERATION CLEANLINESS

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

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

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

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

OPERATIONS

CHECKLIST

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

  • FOH QSC- completed 2 times daily conducted with integrity

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

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

  • Receiving Inspection Report- completed with integrity.

  • Cooking/cooling log- completed with integrity

  • Produce washing record- completed with integrity.

  • Thermometer Calibration Form- completed with integrity.

OPERATIONS

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

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

  • First aid Kit- on premise, stocked

TRAINING

  • Certified Managers- appropriate number of MIT trained managers.

  • Team member training files- compiled at office area.

  • IST:FOH/BOH- Certified trainers.

TAKE OUT

  • 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

  • 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

STEPS OF SERVICE

  • Door person open the door for the guest.

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

  • 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)

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

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

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

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

  • Manage the wait (if applicabe)

SERVER

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

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

  • Suggest a beverage or specialty drinks.

  • Arrive immediately or within 30 seconds to acknowledge the guest

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

  • Appear to be knowledgeable about the menu items

  • Use a tickler in writing the order

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

  • Repeat the order.

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

  • Serving and delivering items in proper sequence and timing;

  • Drinks (3-5minutes)

  • Soup (3-5minutes)

  • Appetizer/Salad (7-10minutes)

  • Main Entree (10-15 minutes)

  • Pastas (15-20 minutes)

  • Applying "zooming-in" service.

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

  • Proper timing of checkback

  • Secondary Services:

  • Refilling of drinks

  • Offering glass of water

  • Removing soiled plates and clutters on table

  • Offering desserts or coffee

  • Prompt delivery of check upon guest request.

  • Thanking and inviting the guests on their next visit

  • Assisting and opening the door for the guest upon leaving

THE SHIFT

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

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

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

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

  • 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)

  • Temperature - Comfortable temperature for guests Meets

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

FOOD EXPERIENCE

DRINKS

  • Select date

  • Select date

APPETIZER/SOUP/SALAD

  • Select date

ENTREE

  • Select date

  • Select date

  • Select date

DESSERT

  • Select date

MENU ITEMS

GRILL

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

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

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

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

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

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

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

  • 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

COORDINATOR

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

FRYER

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

  • 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>

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

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

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

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

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

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

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

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

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

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

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

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

PANTRY

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

PASTA/SAUTEE STATION

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

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

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

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

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

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

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

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

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

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

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

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

PREP

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

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

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

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

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

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

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

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

FOOD SAFETY AND SANITATION

Food Safety Bar

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

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

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

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

Food Safety Equipment

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

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

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

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

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

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

Food Safety Operations and Practices

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

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

  • 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

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

Food Safety Temperature

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

  • Bainmarie- 185F (85C)

  • Oven 455F (235 C)

  • Holding cabinet 140F (60C)

  • Walk in Chiller 28F (-2C)

  • Pantry Chiller (36-38F (2-3C)

  • Prep/Sautee Chiller 36-38F (2-3C)

  • Storage chiller 5 C and below (41F)

  • Line chillers 8C (46F)

  • Dish Machine 82 C

  • Flat grill (232 C) 450F

  • Broiler 260C ( 500F)

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

  • Handwashing -113-120F (45-50C)

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

FOOD SAFETY BEHAVIORS

  • Cooling Chart - In use, current

  • 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

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

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

  • Manager on Duty

  • Auditor

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.