KPOT QAP Restaurant Inspection Checklist - v.3

• 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 clean, 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. Houdini's clean, grease free and well maintained. <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

• 30 Busser cart in the dining room is well organized, clean. Spray bottles on the busser carts properly labeled with correct chemical.

  Yes

  No

  N/A

SERVER 企台

• 31 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

• 32 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

• 33 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

• 34 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

• 35 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

• 36 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

• 37 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

• 38 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

• 39 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

• 40 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

• 41 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

Food Quality/Presentation 食品质量/展示

• 42 Are the hot pot meats arriving to the tables “fresh” and properly plated? Hot pot meats should look aesthetically pleasing, curled up, with each sliced meat the proper size. The color of the meat should reflect its freshness. They should not arrive looking wilted, flat, and haphazardly thrown together.

  Yes

  No

  N/A

• 43 Are the KBBQ meats arriving to the tables “fresh” and properly plated? KBBQ meats should have a lettuce leaf under the meats and look aesthetically pleasing, with meats the proper size. The color of the meat should reflect its freshness. Items like pork belly should arrive to the table as neatly rolled up, sizeable portions.

  Yes

  No

  N/A

• 44 Are the vegetables arriving to the tables “fresh” and properly plated? Vegetables should look aesthetically pleasing and fresh. The color of the vegetables should reflect its freshness. They should not arrive looking wilted, limp, rotten, damaged, or inedible. They should not look haphazardly thrown together.

  Yes

  No

  N/A

• 45 Does the hot pot broth taste freshly made and have the correct texture and flavor profiles?

  Yes

  No

  N/A

• 46 Order a bowl of white rice. When it arrives, confirm they are using Korean rice, which has a shorter grain than rice from Southeast Asia, and is stickier. It should be mild in flavor and pairs perfectly with spicy or flavorful foods like KBBQ and hot pot. You can confirm by checking in the kitchen (take a picture of the bags of rice to see the brand and type of rice). The rice should be served in a KPOT bowl and neatly packed over the rim to create a spherical mound/dome above the bowl.

  Yes

  No

  N/A

• 47 Look at a cocktail if possible. It can be at the bar or at a customer’s table. Confirm that the presentation is correct and looks appealing. This includes correct, clean glassware with fresh garnishes. Guests should be impressed with a beautiful drink!

  Yes

  No

  N/A

• 48 Are the sauces at the cold sauce bar maintained within the proper temperature range, and do they appear fresh and clean? (Conduct a temperature test to ensure proper cold holding at 40°F or lower.) Sauces should be presented in a way that is visually appealing and indicates freshness. The consistency and color of the sauces should reflect their proper storage and freshness, without any signs of separation or discoloration. They should not appear old, spoiled, or contaminated in any way. The sauce bar itself should be clean, well-organized, and free of spills or debris. Additionally, the sauces should taste as expected, without any off-flavors that could indicate spoilage or improper handling

  Yes

  No

  N/A

• 49 Are the banchans at the cold bar maintained within the proper temperature range, and do they appear fresh and clean? (Conduct a temperature test to ensure proper cold holding at 40°F or lower.) Banchans should be presented in a way that is visually appealing and indicates freshness. The texture and color of the banchans should reflect their proper storage and freshness, without any signs of wilting, discoloration, or spoilage. They should not appear old, spoiled, or contaminated in any way. The cold bar itself should be clean, well-organized, and free of spills or debris. Additionally, the banchans should taste as expected, without any off-flavors that could indicate spoilage or improper handling.

  Yes

  No

  N/A

• 50 Are the hot appetizers at the hot bar maintained within the proper temperature range, and do they appear fresh and appealing? (Conduct a temperature test to ensure proper hot holding at 140°F or higher.) Hot appetizers should be presented in a way that is visually appealing and indicates freshness. The texture and color of the hot appetizers should reflect their proper storage and freshness, without any signs of drying out, discoloration, or spoilage. They should not appear old, spoiled, or contaminated in any way. The hot bar itself should be clean, well-organized, and free of spills or debris. Additionally, the hot appetizers should taste as expected, without any off-flavors that could indicate spoilage or improper handling.

  Yes

  No

  N/A

BAR 酒吧

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 53 Coolers and Refrigerators are neat, clean and organized. Door gaskets clean, not torn, and in good repair. 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

• 54 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. Saki warmer, clean and in working order.<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

• 55 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

• 56 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

• 57 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

• 58 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

• 59 Tongs available and cutting board used to cut fruit only. Fruit caddy clean and not over stocked. All fruits are properly labeled with expiration dates. <br>使用小夹子拿去水果和柠檬

  Yes

  No

  N/A

• 60 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

• 61 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

• 62 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

• 63 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

• 64 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

• 65 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

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

  Yes

  No

  N/A

• 67 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

• 68 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、执行食品安全卫生达到当地卫生局要求。另需检查有效的酒类许可证、税单和营业执照。同时需检查之前的健康检查情况。这是强制性的

  Yes

  No

  N/A

• 69 Revenue that is steady or trending upwards<br>Last month net? <br>Two month ago net? <br>店收入稳定或呈上升趋势?上个月营业额？近两个月的营业额？

  Yes

  No

  N/A

• 70 Food cost/food sales % is under 30% <br>Cost? <br>Sales? (Check last month’s figures) <br>　　　　　％<br>食品成本/食品费用与销售额百分比是否低于 30%<br>（查看上个月的食品成本数据）

  Yes

  No

  N/A

• 71 Alcohol cost/alcohol sales % is under 20% <br>Cost? <br>Sales? (Check last month’s figures) <br>　　　　　％<br>酒水成本/酒水销售额百分比低于 20%<br>成本？销售量？（查看上个月的数据）

  Yes

  No

  N/A

• 72 Payroll gross/sales % is under 25% <br>(Use payroll gross from last two weeks <br>Get pdf report from FP, who gets it from accountant)<br>Gross? <br>Sales? <br>　　　　％ <br>(Use payroll gross from last two weeks, get pdf report from FP, who gets it from accountant); this includes every FOH/BOH employee and franchisees<br>工资总额/销售额百分比低于 25%<br>（使用过去两周的工资总额<br>从加盟商处获取 pdf 报告，检查加盟商从会计师处获取的实际数据）<br>销售量？<br>（工资数据包括每一位 FOH/BOH 员工和加盟商的工资）

  Yes

  No

  N/A

• 73 Void/Comp is under 2% (Disregard military/birthday discounts) %<br>(Check last two week’s figures) <br>减免/折扣额度 低于 2%（不包括虑军人折扣/生日折扣比例）<br>（需参考最近两周的数据）

  Yes

  No

  N/A

• 74 7shifts onboarding/scheduling is complete <br>Review last two week’s 7shifts; This includes FOH, BOH, salary, scheduling, and onboarding <br>7shifts中的入职/排班是否完成<br>（查看过去两周的排班；包括 FOH、BOH、工资录入是否正确、排班和入职培训是否完成）

  Yes

  No

  N/A

• 75 All FOH/BOH employees clock in/clock out <br>(Check POS login for last week) <br>所有FOH/BOH员工是否完成打卡（包括上班/下班） <br>检查POS中设置是否正确

  Yes

  No

  N/A

• 76 Are FPs/Management scheduled for full weekly shifts of 5 complete days per week? <br>(Check 7shifts last week to verify) <br>加盟商/经理是否有有排班：需至少一周工作5天 <br>（检查上周7shifts中是数据）

  Yes

  No

  N/A

• 77 Are FPs/Management clocking in/out? <br>(Check POS last ４weeks to verify)<br>加盟/店经理是否有正确打卡<br>（检查至少最近4周的打卡记录）

  Yes

  No

  N/A

• 78 Bar inventory checklist is available and used <br>（有正确使用酒吧库存清单检查酒水库存）

  Yes

  No

  N/A

• 79 Regular marketing campaign investment <br>(Check participation in current national campaign and if any local campaigns are being run regular participation in marketing campaigns and/or $2,000 monthly investment into local marketing initiatives) <br>定期营销推广金费<br>（检查全国统一推广活动的参与情况以及是否有开展常规的本地营销活动和/是否参加每月的常规推广，费用$2000 ）

  Yes

  No

  N/A

• 80 Are tip out sheets used properly and daily?<br>小费清单是否每天正确使用？

  Yes

  No

  N/A

• 81 What is the last Steritech score? (NA if there is not one, Yes for 90 and above, No for 89 and below.)<br>Last score:<br>最近的一次Steritech衛生檢查分数 (如果没有则不适用，90 及以上为“是”，89 及以下为“否”.) ：

  Yes

  No

  N/A

• 81 What was last month's Google rating (share last month, not all time)? Is it above 4.5? What was last moth's Yelp rating (share last month, not all time)? Is it above 4.0?

  Yes

  No

  N/A

• 83 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。确保张贴当年的劳工部海报（从劳工部网站下载或购买/要求为本州或当地劳工局）。

  Yes

  No

  N/A

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

  Yes

  No

  N/A

KITCHEN 厨房

• 85 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

• 86 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

• 87 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

• 88 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

• 89 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

• 90 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

• 91 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

• 92 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

• 93 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

• 94 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

• 95 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

• 96 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

• 97 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

• 98 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

• 99 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

• 100 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

• 101 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

• 102 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

• 103 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

• 104 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

• 105 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

• 106 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

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

  Yes

  No

  N/A

• 108 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

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

  Yes

  No

  N/A

• 110 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

• 111 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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