KPOT QAP Restaurant Inspection Checklist

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Store Name

• Location
  Address

• Each violation - deduct 1 point UNLESS OTHERWISE NOTED
  Fail under 90 out of 100 points

EXTERIOR 餐馆外观 后门

• 1 Main store signs in good repair and in working condition. Timers are set for appropriate times. Adjust timers for day light savings.<br>招牌设计符合标准 灯箱自动调节时间准确 室外灯状况良好干净

  Yes

  No

  N/A

• 2 Exterior building ceiling and walls in good condition. No light bulbs out. Outside lighting and sconce lighting must be in working order.<br>外部屋顶 墙壁保持清洁 确保所有的外部灯光正常工作.

  Yes

  No

  N/A

• 3 Landscaping maintained without weeds. Shrubs trimmed. Walkways free of gravel, mulch, cigarette butts and visible trash. Welcome mats are clean and swept.<br>户外绿化园环境良好，门口走道保持干净，并且，设有烟桶 欢迎光临门垫干净

  Yes

  No

  N/A

• 4 Parking lot in good repair and trash free. Front walk way debris free, clean and shoveled and salt/icemelt if snow. <br>停车场保持清洁 停车位画线清晰，并备有雪盐

  Yes

  No

  N/A

• 5 All window posters must be in good repair, up to date. Always in color and laminated.<br>大门上贴有公告，和店内的活动海报实时更新已经整洁

  Yes

  No

  N/A

• 6 Windows and door glass clean and smudge free. Remove any left over tape. Must be clearly maintained.<br>保持玻璃和门整洁,进门处保持通畅

  Yes

  No

  N/A

• 7 Hours of Operations Sticker/Signage must be posted and accurate and in good condition.<br>营业时间指示牌是干净准确

  Yes

  No

  N/A

• 8 Trash drop and common areas are clean. Grease tank must be clean at all times no oil spills. No unnecessary debris visible. Garbage bin lids should be closed.<br>后门区域保持清洁 无烟头 垃圾桶和废油桶保持清洁

  Yes

  No

  N/A

• 9 Door sweeps in good repair, check front and back doors this prevents critters from entering. Door handles are tight, Locks functional. <br>门扫状况良好防虫防鼠等作用 门把手紧，锁实用

  Yes

  No

  N/A

• 10 Front and Back Door must be closed at all times when not in use.<br>前后门在不使用时必须始终关闭

  Yes

  No

  N/A

Cashier/Host Area

• 11 Guest is greeted quickly upon arrival. Smiles, looks sharp, friendly, upbeat and positive. Make eye contact. Host present and active and in complete uniform.<br>迎宾有礼 及时 友善 注意眼神交流

  Yes

  No

  N/A

• 12 Quote proper table wait time. Anticipates Guest's special needs, like high chairs/boosters for small children, accessible tables for the disabled.<br>提供合适等位时间 询问客人特殊需求 例如小孩椅子 或行动不方便的就近座位

  Yes

  No

  N/A

• 13 Hosts are escorting guests, not walking ahead. Introducing server and menu/specials as they make their way to the table.<br>带位时注意客人是否跟在身后，避免让客人跟丢。在他们上桌时介绍谁是他们的服务员和菜单/特色菜

  Yes

  No

  N/A

• 14 Host stand neat, clean, and organized. Menus and tablets are clean.<br>带位台保持整洁 保持所有菜单清洁干净

  Yes

  No

  N/A

• 15 Make sure phone is answered correctly with restaurant name, location, in a professional and friendly tone. Call restaurant while there.<br>确保餐厅前台接听电话时，以专业和友好的语气接听，并在电话内提供餐厅名称、所在的地点和接听员的名称。在餐厅打通电话测试。

  Yes

  No

  N/A

• 16 Phone is answered within 3 rings. Phone is not misplaced, unmonitored or unanswered by host. <br>电话必须在3声内接听。确保电话没有放错地方或无人接听

  Yes

  No

  N/A

• 17 Correct amount of menus and drink menus per table, menus are clean from previous use or new, no wasted menus. Host are gathering used menus that are reusable.<br>带位时分给每桌客人的菜单和饮料菜单数量是正确，可重复使用的菜单不会浪费。

  Yes

  No

  N/A

• 18 Host are actively engaging customer and updating wait times. Encourage waiting customers to bar or other location to keep door clear.<br>带位主動跟客戶有互動并更新等待时间。鼓励等候的顾客在酒吧或其他地方宽敞的地方等位，以保持进出畅通。

  Yes

  No

  N/A

• 19 Guest thanked and invited to return when walking past Host/Cashier when leaving.<br>当用餐结束的顾客，经过我们身边时，要感谢顾客再度光顾

  Yes

  No

  N/A

DINING ROOM

• 20 Appropriate temperature. Lighting. Music volume. Variety of sports being shown. Music: Rockbot only.<br>保持大厅的温度 灯光 音乐音量到舒适的状态， 电视频道播放多种类型的运动比赛事目 指定音乐: Rockbot

  Yes

  No

  N/A

• 21 All shades, booth tops, partitions are free of dust and in working condition. All blinds raised to the same level.<br>窗帘状况良好干净 尽量保持同一高度

  Yes

  No

  N/A

• 22 No gum visible under the tables.Tables are leveled no shaking, chairs in good repair and not wobbly, booths in good condition no tears. Keep proper space in between. Check highchairs for cleanliness and in good repair no loose screws chair must be firm and straps must be working for child safety.<br>桌椅 沙发 小孩高椅状况良好干净 不摇晃 摆位保持适当距离空间

  Yes

  No

  N/A

• 23 Proper table set ups. Correct number of plates, napkins, chopsticks, bowls, spoons, tongs, and tablet in correct position. Bbq grill is clean and ready for use.<br>摆好桌面纸 提供餐具 一次性围裙 盘子、餐巾、筷子、碗、勺子、钳子和桌面点餐平板等等

  Yes

  No

  N/A

• 24 Floor Baseboards, partition walls, and corners must be clean. Booths have been swept and wiped down after customer leave.<br>客人离开后要第一时间保持地板，墙壁和角落清洁，桌椅 沙发 状况良好干净

  Yes

  No

  N/A

• 25 Flooring, tiles and walls display no damage.<br>地板墙壁无损坏 无油渍

  Yes

  No

  N/A

• 26 Walls clean from spills, splashes, handprint, and floors clear of stains NOT sticky.<br>保持墙壁干净 没有脚印 油渍

  Yes

  No

  N/A

• 27 Interior decor and signage turned on and in good condition, dust free. With correct brand and logo.<br>室内装饰品 标示牌是公司标志，且保持干净

  Yes

  No

  N/A

• 28 Ceiling,vents and lighting must be clean and free of dust and cobwebs. <br>天花板，通风口和空调口保持干净 没有蜘蛛网

  Yes

  No

  N/A

• 29 Emergency light in working order push test button if possible, not while customers present. All Exit sign visible and in working order bathroom sign and directional signs posted.<br>紧急灯状况良好 张贴好出口 洗手间等指引性标示

  Yes

  No

  N/A

SERVER 企台

• 30 Server does KPOT introduction, including name and asking ""Is this your first time at KPOT? Explain hot pot and bbq concept. Teaches customer how to use Tablet if available.<br>企台热情介绍KPOT，包括自己的姓名并询问“这是您第一次来KPOT吗？解释火锅和烧烤使用方法。教客户如何使用點菜平板（如果可用）。

  Yes

  No

  N/A

• 31 Server can describe food and beverage items properly and without hesitation. Servers recommend one specific cocktail if asked. Ask a server to do intro and ask food and drink questions.<br>企台热情介绍推销食物和饮品给客人

  Yes

  No

  N/A

• 32 Server is timing food and drinks properly (e.g. hot pot bases ordered first, asking for another round when customer drinks are almost empty), allowing appropriate time for guest to finish their meal. <br>企台正確安排食物和饮品的时间（例如先点火锅汤底，第一杯饮品快喝完时问客人要不要再来一杯），让客人有合适的时间吃完。

  Yes

  No

  N/A

• 33 When delivering drinks, grilling food or bringing utensils, servers ensure guests have everything they need before departing from the table.<br>在提供饮料、烧烤食品或携带餐具时，企台离开餐桌前确保客人没有其他问题或需要。

  Yes

  No

  N/A

• 34 Performing satifaction check backs in timely fashion after drinks and foods are brought.<br>送完饭及饮品，企台确保客户满意度

  Yes

  No

  N/A

• 35 Server does review of check before bringing to table (all prices correct and all items charged). Present Guest with Google/Yelp Review card for guests that had a positive experience.<br>企台给客人账单前需要检查所有价格费用都正确。提供Google/Yelp评论卡给满意的客人。

  Yes

  No

  N/A

• 36 Is uniform standard being adhered to? Name-Tags, Black Pants no tears and frays, Well groomed, Aprons for servers, Non-Slip Shoes, Black Socks, Nails half inch long, Earrings quarter size no large loops. All hair tied back, Branded KPOT Shirt. <br>企台是否遵守统一标准？名字牌、黑色裤子没有撕裂和磨损、围裙、防滑鞋、黑色袜子、半英寸长的指甲、四分之一尺寸没有大环的耳环。所有头发都系在脑后，穿KPOT品牌 的上衣。

  Yes

  No

  N/A

• 37 Is the no cell phone policy being enforced and followed by staff? Also staff is in designated section and not cogregating in back.<br>员工上班时没有用手机也不在餐厅后面聊天。

  Yes

  No

  N/A

• 38 Employee drinks should be in personal cups with lids, no togo cups to prevent waste in paper goods. All drinks/food in designated area, all personal items stored in lockers or assigned place.<br>员工饮料带盖子和吸管 放在指点区域和架子

  Yes

  No

  N/A

• 39 Service team is consistently removing items not in use. Pre bussing in place and followed remove items not being used at all times. <br>经常清理座上使用完的物品

  Yes

  No

  N/A

• 40 Sidework structure is updated and posted. Store specific customization is necesary. Laminated in color for Bar, Server, Busser, Expo, Host/Cashier.<br>补齐所有服务所需物品

  Yes

  No

  N/A

BAR 酒吧

• 41 Area is organized and stocked. Floors cleaned and maintained throughout shift. <br>地面保持清洁

  Yes

  No

  N/A

• 42 Drinks are made by counts, jiggers, and pour sets at all times.<br>调酒使用量杯

  Yes

  No

  N/A

• 43 Coolers and Refrigerators are neat, clean and organized. Containing a secondary Dial Thermometer, at proper temperature, under 40F degrees and well stocked. FIFO being followed with open and receive dates visible.<br>冰箱保持清洁 附有温度计 保持适当温度 存货齐全

  Yes

  No

  N/A

• 44 Soda guns in working order, no syrup build up visible. Island Oasis machine or Blender in working condition. Dishwasher is clean and working. Check for mold and dirt buildup.<br>汽水枪状况良好 Island Oasis或搅拌机机器状况良好 干净

  Yes

  No

  N/A

• 45 Glassware washing machine working and at Temp 125F-145F and stocked with proper detergent and santizer solution. All filters removed and cleaned from any debris. Correct chemical test strips avalable for Sanitizer.<br>洗杯机状况良好

  Yes

  No

  N/A

• 46 Beverage Master Recipe Guide is printed in color, lamiated and available. Bartenders are making drinks to recipe specifications. Menu liquor Name Brands are available and being used when drinks being made. Ask Bartender to describe a few drinks.<br>按照调酒食谱调酒 按照酒单指引管理酒类

  Yes

  No

  N/A

• 47 Approved glassware as noted in beverage guide must be used for designated Cocktails. Glassware must be clean and spot free.<br>按照指引使用酒杯 保持干净

  Yes

  No

  N/A

• 48 If three bay sinks are being used it must be set up properly. Wash, Rinse and Sanitize. Most will be using Dishwasher, but Bartender should still know how to set up incase washer is broken etc. Talk with Bartender on shift.<br>洗碗池设置齐全

  Yes

  No

  N/A

• 49 Tongs available and cutting board used to cut fruit only. Fruit caddy clean and not over stocked.<br>使用小夹子拿去水果和柠檬

  Yes

  No

  N/A

• 50 Bartender is able to describes Beverage items as well as food items in most cases. Ask some questions.<br>酒保热情推销食物和酒类饮品给客人

  Yes

  No

  N/A

• 51 Performs proper bar top and bar back maintenance, (pre-bussing) leaving no unnecessary items. Making sure bar top is wiped cleaned and sanitized for the next guest. Drink menus are clean and not sticky. Bar setup properly with straws and napkins. Serving trays available and clean.<br>酒吧区东西摆放整齐 干净 无私人物品

  Yes

  No

  N/A

BATHROOM 洗手间

• 52 Floors are clean and dry . Trash can and receptical are clean with plastic bag. Wet floor sign available.<br>地面干净不湿滑 垃圾桶保持清洁 装有塑料袋

  Yes

  No

  N/A

• 53 Water at proper temperature 110F check temp. Soap and paper supplies stocked. <br>水温合适 (110度以上) 洗手液 干手设备齐全

  Yes

  No

  N/A

• 54 Mirrors immaculate. Hand sink, air dry machine, paper towel dispenser stocked. No light bulbs out.<br>镜子保持干净 洗手池 干手机 干手纸盒机 墙壁保持干净 灯光充足

  Yes

  No

  N/A

• 55 Toilet seat hinges tight to keep seat from moving. Toilet seat clean, base and tank in good condition. Baby changing table clean. No graffiti visible.<br>马桶座螺丝不脱松 马桶盖 底座 水箱状况良好 小孩换尿片台保持干净

  Yes

  No

  N/A

• 56 Air freshener in place and in working order. <br>定期更换空气清洗剂

  Yes

  No

  N/A

• 57 Proper rotation and accountability of the bathroom signoff sheet, all cleaning done on time. It is acceptable if hosts are managing this. Employees must wash hands sign present. <br>定时检查清洁洗手间 负责人清洁后签名

  Yes

  No

  N/A

MANAGER AND MANAGEMENT 经理和管理

• 58 Management team and Managing Partners are ServSafe certified or similar Local Mandatory standard. Also check for valid Alcohol license, Tax receipt, and Business license. Review the previous health inspection as well. This is Mandatory.<br>管理人需持有卫生牌 执行食物安全卫生达到卫生局要求 按照卫生部门 劳工局要求张贴公告和海报 急救箱准备好 新冠肺炎指引

  Yes

  No

  N/A

• 59 Manager and staff are well-groomed. Clean and neat in appearance. Business casual or Kpot specific clothes.<br>经理穿着专业大方

  Yes

  No

  N/A

• 60 Opening and closing checklist are up to date and being used daily. Conducts meeting with staff regularly. Messages on 7shifts are reviewed frequently. Store inventory and bar inventory sheet are updated and completed on a regular cadence and the proper amount of inventory is on hand. Talk with OM & FP. <br>执行开业前和关门前检查事项 召开轮班会议和全体员工会议 确保每个位置完成布置的工作和任务 7shifts 上的消息经常被审查。库存和酒吧库存表定期更新和完成，手头有适当数量的库存。与 OM 和 FP 交谈

  Yes

  No

  N/A

• 61 Interacting with guests in a comfortable and natural manner. Visible table touching is witnessed. Effectively handles guest issues when they arise.<br>提供优质服务 和客人多交谈 有效处理客人投诉

  Yes

  No

  N/A

• 62 Manager witnessed on the floor and manages team. NOT in the office from Noon-1:30pm and 5:30pm-8:00pm. No mini office station set up in the dining room.<br>经理在现场见证并管理团队。中午12:00至 1:30 和下午 5:30 至晚上 8:00 不在办公室里。前抬不设迷你办公台。

  Yes

  No

  N/A

• 63 Ensure staff schedule is posted 1 week out by OM on or before Wednesday on 7shifts. Make sure all breaks are scheduled for anyone working doubles.<br>确保每周三之前在7shifts填写完班表。确认所有同一天上两班的工人都有安排政府规定的休假时间。

  Yes

  No

  N/A

• 64 All employees personnel files are complete and up to date. Employee files stored in a secure place. Conversely, check 7shifts for onboarding documents and. (Double check I-9's are all being filled out) <br>所有员工的人事档案都是完整和最新的。员工文件存储在安全的地方。检查7shifts onboarding文件全部齐全（仔详细检查I-9是否都已填写）

  Yes

  No

  N/A

• 65 Comp and Void combined must be under 2% of sales. Audit Previous Week.<br>控制折扣 取消单 百分比控制在销售额的百分之二以下 查阅员工小费情况

  Yes

  No

  N/A

• 66 Use brand approved & logoed products, marketing and approved documents. (Note if there are distribution issues where these are unavailable.)<br>使用KPOT批准的廣告,海報,产品（如果配送部有庫存或配送問題,請表示）

  Yes

  No

  N/A

• 67 Review and report online platform reviews. BOTH Google and Yelp reviews at 4.5 or higher. Address complaints or compliments in a timely manner.<br>查看和汇报网上客人留言评分是4.5以上

  Yes

  No

  N/A

• 68 Review menu pricing and compare to POS and 3rd party Platforms. No discrepencies permitted.<br>App, Entrees, All Drinks, Desserts must be accurate. EMAIL possupport@vertexhg.com for support.<br>查阅食物和酒的价钱 和销售报告

  Yes

  No

  N/A

• 69 7-Shifts, Toast, Menusifu sales data are up to date and review with Management. Check to make sure employees hours and payrates are accurate.<br>管理层一起审查7-Shifts、Toast、Menusifu 销售数据是最新的。检查以确保员工的工作时间和工资率准确

  Yes

  No

  N/A

• 70 Each employee must be up to KPOT standards. Managment, captains, trainers should all be alerted to customer complaints as well as staff performance.<br>每个员工都必须达到KPOT标准。管理人员、队长、培训师都应注意客户投诉和员工绩效

  Yes

  No

  N/A

• 71 Discuss staffing and confirm review potential candidates, Indeed account active. Confirm management can access Indeed and aware of the protocol to reach out to human resources for hiring support.<br>讨论員工配置，确认管理层可以登录 Indeed 账号并了解人事部联系方式及了解基本人事相關的工作。

  Yes

  No

  N/A

• 72 Post Health department and Labor department required documents. Ensure local labor posters are posted for current year. (Dowload State/Local Checklist from Department of Labor).<br>检查卫生部和劳工部门需要的文件。确保当地当年劳工部的海报贴在墙上（从劳工部网站下载州/地方清单）。

  Yes

  No

  N/A

• 73 Security system is working. All Cameras are working and back up is at least 90 Days.<br>确保摄像头 报警系统 防盗系统正常运作

  Yes

  No

  N/A

KITCHEN 厨房

• 74 All hand washing stations have hot and cold running water, stocked with soap and single-use towels and are easily accessible (not blocked); team members demonstrate proper hand washing technique. Team members wash hands at appropriate times as required. No debris in hand sinks. Hand washing sign posted.<br>洗手池提供冷热水 员工勤洗手

  Yes

  No

  N/A

• 75 3-compartment sinks with signs indicating Wash, Rinse, Sanitize. Any 2 or 3 bay sinks used for Food prep must be clearly marked. ""FOR PREP ONLY"" Must be clean after use no left over particles in the sink. Floor Drains well maintained and clean.<br>3格水槽有指示清洗、漂洗、消毒的标志。任何准备食物的2或3格水槽都必须清楚标记。使用后必须清洁，水槽中没有残留颗粒。地漏维护良好及干净。

  Yes

  No

  N/A

• 76 Bare hand contact with ready to eat food (RTE) not observed. Food handler gloves are available and accessible. Gloves used on BOTH HANDS at all times in kitchen.<br>厨房员工戴手套 不能徒手接触食物

  Yes

  No

  N/A

• 77 Proper uniform with hat, hair net, beard net, non-slip shoes. No headphone. No cellphone. No ear buds.<br>整齐服装 戴帽子 发网 胡子网 和防滑鞋 不戴私人耳机 工作时间不玩手机

  Yes

  No

  N/A

• 78 Working and calibrated digital foodservice thermometer. All cold holding units including the Walk in Refridgerator and Freezer have an independent working secondary dial thermometer. Check all refridgeration units are in good repair (door handle, locks, floor panels, etc.).<br>配有温度计查看冷热食物温度

  Yes

  No

  N/A

• 79 Proper hot food cooling procedures are followed. Proper frozen food thawing procedures are followed. Seafood must only be thawed in colandar with running water or thawed in walkin on trays. Food cooked should be held 135F or higher. Cold food should be 41F or below. <br>合适冷热保温食物 严格遵守食物解冻守则 使用流动的冷水解冻

  Yes

  No

  N/A

• 80 Food Contact surfaces are clean, in good condition, and stored properly (cutting boards, slicers, dicers, table tops, etc.). <br>所有摆放食物设备保持干净

  Yes

  No

  N/A

• 81 Complete chemical guide on hand (Usually posted close to dispensing station). Chemicals and cleaning supplies are properly stored away from food. All chemical Spray Bottles are labeled. <br>化学清洁用品齐全

  Yes

  No

  N/A

• 82 When in use, the 3-compartment sink is properly set up; and/or dish machine sanitizing rinse is at proper temperature at plate level or sanitizer solution is at proper concentration. Multi-quat Sanitizer and/or Dish Sanitizer Test Strips are available.<br>在使用时，三格水槽必須正确设置；和/或洗碗机消毒漂洗在盘子水平和正確的温度或消毒剂溶液处于适当的浓度。能提供多季铵盐消毒剂和/或餐具消毒检试纸。

  Yes

  No

  N/A

• 83 Proper dish washing procedures are being followed. All containers should be flipped upsidedown and no standing water in containers. All utensils hanging in their designated areas. All surfaces clean.<br>使用正确洗碗程序 温度和洗碗机

  Yes

  No

  N/A

• 84 Wiping cloths are stored properly, submerged in sanitizer solution. A sanitizer bucket with submerged cloth must be in each station. (ex. Host, Bar, Busser, Expo, fry, boil, prep). Must be changed regularly.<br>抹布配合使用消毒剂

  Yes

  No

  N/A

• 85 All line/walkin coolers are clean and at proper temperature. <br>41F and below.<br>所有冷冻设备保持合适温度 配有温度计

  Yes

  No

  N/A

• 86 All items in kitchen, walkins, freezers organized. Store all items 6 inches above floor on shelves. No product stored directly on floor. FIFO being followed. All items should be labeled/dated when received. Including Dry Goods.<br>所有存货摆放整齐 物品放在架子上 距离地板6寸

  Yes

  No

  N/A

• 87 Prevent cross contamination. Raw food cannot be above cooked ready to eat food.<br>Top to Bottom: Fish/Seafood, Beef, Pork, Poultry/Eggs<br>防止食物交叉感染 生和熟食分开摆放 熟食不可放在生食下面

  Yes

  No

  N/A

• 88 Check fryer temperature is set properly at 325F, ask chef. also see if oil is clean and not smoking.<br>设置油锅温度在325华氏度 每天清洗油锅 保持食用油新鲜

  Yes

  No

  N/A

• 89 All kitchen cooking equipment clean and well mantained. Woks: Blue flame, burner tip and under stoves drawer in good condition.<br>保持炉头区域清洁 保持蓝色火焰 火嘴无堵塞 底盘干净

  Yes

  No

  N/A

• 90 Professional Hood Cleaning at leasted 1 time every 3 months. State/Local Certified. Keep hood, lights and vents clean. Wash Hood Filters/baffles deep clean weekly. No light bulbs out. Note Hood Cleaning Certification date!<br>保持抽风机 过滤网 照明灯 通风口清洁 每三個月做深度清洁

  Yes

  No

  N/A

• 91 Check that the heat lamps in sauce bar keep the food hot.<br>Sauce bar区配备足够保温灯 安装灭虫灯 防止杜绝害虫

  Yes

  No

  N/A

• 92 Label all prep and cooked foods in walkin in and thaw areas. Label must be legible, include date and contents.<br>标签所有食物备货 写上食物名称 日期 和时间

  Yes

  No

  N/A

• 93 Soda Fountain Machine and BIB Bank must be spotless. Nozzels are clean and NOT SOAKED IN SANITIZER, only Seltzer water<br>汽水枪状况良好

  Yes

  No

  N/A

• 94 Keep ice machine clean. In and out. Check inside for beige, pink, or black mold. Have professionaly serviced and cleaned every year.<br>保持制冰机内外干净 保持备货工作台干净

  Yes

  No

  N/A

• 95 Proper food inventory on hand and correct prep amout per day. Food being properly rotated first in first out. ARE ORDER GUIDES USED?<br>根据生意额保持适当交货周期 货存 备货 货物先进先出原则

  Yes

  No

  N/A

• 96 All floors are clean and grease free.<br>保持地面清洁

  Yes

  No

  N/A

• 97 Ensure food is not expired, utilize FIFO methodology. <br>確保 货存 备货 货物没有过期先进先出原则

  Yes

  No

  N/A

• 98 Master Recipe Binder available and up to date.<br>严格按照食谱做餐

  Yes

  No

  N/A

• 99 Ticket times appropriate and BOH operations flow smoothly. Food runners are expediting tickets correctly. Quality, quantity,and presentation of food is to KPOT standard. <br>保持畅顺做餐流程 控制合适出餐时间

  Yes

  No

  N/A

• 100 Employee Locker Area is clean and available. All employees getting required break time and clocking out.<br>所有员工都按规定的休假时间;所有员工上班，午休及下班必须按公司规定打。

  Yes

  No

  N/A

ADDITIONAL REQUIREMENTS AND COMMENTS

• Remember to take photos of required improvements, broken items, expired tags, improper food prep etc. for next visit. Take note of employees not following protocols. Review with OM/FP before leaving.

• Details

COMPLETION

• Inspector must talk to different position of employees for more feedback, and have final meeting with store operator and managers.

• Prepared by

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