Krazy Garlik One Ayala - UNIT REVIEW

Title Page

Client / Site
Conducted on
Prepared by
Location
Personnel

KMOD

1. BOH Essentials:

Sanitation bottle/bucket in use.
Sharp Knives.
Clean as you work. Clean as you go.
Cutting boards clean and sanitized. (no stains)
Ceiling clean and in good repair.
Air curtain clean and in good repair.
Fresh air working.
Hand washing sink - in good working condition (complete set-up with Sanitation amenities.)
Floors - no chips,dry and clean.
No leaking faucet and in good repair.
Floors - no chips,dry and clean.
Kitchen Generally clean.
No personal food and drinks on the line
Clean wet & dry towels
Correct labeling and used well
Tiles - no chip,dry and clean.
Grease trap clean and without foul odor
Ice Machine Clean and working properly
Ice scooper clean,not slimy and placed in a proper container
Dry storage clean and all items labelled with date received and expiration.No dented items and rust.No open cases or packaging.
Fire Blanket
fire Extinguisher not expired
icombi oven clean and working
Cleaning Materials (Color coded onto Mop hanger near the mop sink)
1.Broom stick - for BOH with green sticker
2. Wet mop - for BOH with blue sticker
3.Dry Mop - for BOH with blue sticker
4. Wet Floor sign
5. Mop Bucket
6. Floor Squeegee
7.Dust pan - for BOH open with green sticker
8. Broom Reed - for FOH with blue sticker
9. Wet Mop - for FOH with blue sticker
10.Dry Mop - for FOH with blue sticker
11.Upright Dust pan with cover
12.Micro fiber towel for drying plates and cuttleries
13.Mop - for CR with red sticker
2. Exhaust hoods clean and no oil dripping (see repair, cleanliness, etc.)
3. Focus for the visit: Critical Items and Sauces.
(pick only random items then check sensitivity and over-all taste)
Central Kitchen
undefined
undefined
Scratch
undefined
undefined

ALL refrigeration and storage in good condition and maintains standard temp. indicate temperature reading

4 door's Freezer (-15° to -18°c)
4 door's Freezer (-15° to -18°c)
4 door's chiller ( chiller 0°c to 5°c)
4 door's chiller ( chiller 0°c to 5°c)
4 door's chiller ( chiller 0°c to 5°c)
Chest type freezer (seafood area) clean and organized
Chest type freezer (fry area) clean and organized

FORMS

a. Linecheck form( Kitchen) accomplished
b. Production sheet - available and being used.
c. Temperature logs available and used
d. Receiving log available and used
e.Produce washing log
f. Pescon report
g. Yielding report available and used
i. Exhaust Cleaning Report (Monthly report)
6. BOH Staffs:
a. Complete uniform: chef coat, undershirt, black shoes, black socks, tickler, pen
b. Clean nails, shaven, haircut, no accessories: watch, earrings, ring, baller.

FOH Service

HOST

Do the Host practice 10-5-1st-last
Are there Host at the host desk - available for any Guest request
a. Open the door for the guest?
b. Greet the guest with enthusiasm and energy?
c. Seat the guest and hand the menus in an OPEN manner?
d.Apply hospitality factor (Things to look for: Carrying baggage for the guest; offer coloring sheets, crayons and high chair for the kids; Addressing regular guest on a first name basis)
e.Introduce MOD,server,textify, and promo ( if available)
f. Are the Host checking for proper table set up before seating (remove extra when seating)?
g.Manage the wait (if applicable)Things to look for: Priority list, wait drinks, wait food, guest queries about the menu, advise on the waiting time if on the list.

BUSSER

Are bus tubs clean and in good condition
Are busser in proper uniform per HRC Standard
Do the Busser practice good personal hygiene standard
"Appearance (Well groomed ,Wearing approved uniform,No excessive jewelry ,Nameplate) "
"Performance (Clears tables quickly, quietly and ready within 1 min.,Responsive to guest,needs,Floors, carpets kept clean,Uses appropriate trays or bus tubs to bus tables,First contact rule is being observed and executed) "
"Guest Service (Assists pre-busses all plates, as appropriate,Assists in beverage / refill service, as appropriate,Assists in food running, as appropriate) "

SERVER

1. After being seated, did your FOH Team member? a. Arrive immediately or within 60 seconds to acknowledge the guest?
b. Extend a warm greeting and introduce him/herself by name?
c. Navigates the menu?
d. Suggest a beverage or specialty drink?
e. Suggest and recommend our top sellers and new items on the menu?
f. Appear to be knowledgeable about the menu items?
g. Use a tickler in writing the order
h Repeat the order by sequence
i. Advise the guest about the food ticket timing
j. Provide and served standard bread ratio to the guest immediately?
k. Serve drinks with coaster within 3minutes? (ALL cold drinks only)
l. Serve water upon guest request or guest without beverage order.
m. Serve appetizer/salad within 7 minutes? if with jumbo combo 10minutes
n. Was the main food served within 15 to 20 minutes?
o. Serve dessert & coffee 5 minutes?
- Yes
- No
- N/A
p. Describe the food in a brief manner upon delivery?
q. Serve the food in sequence with proper serving gears and condiments?
r. Applied Russian-style service upon food delivery?
s. Ask guest about any additional needs when all the food have already served? (Service Excellence Check)
t. Are the Servers able to answer question and discuss memorabilla and/ or HRC brand
u. Are appetizer plates pre- bussed before mains arrive?
v. Do the server check back to table within 2 bites/ 2 minutes from delivery of the entrees?
w. Did your server thank you for coming and invite you back?
x. Did the server encourage you to complete the on line SMG/TV survey?

MOD

MOD Essentials

1. Is engaging with and directing the team members on floor.
2. Practices 100% table visit or guest engagement.
3. Checks all food & drinks coming out from the EXPO and bar counter respectively.(Things to look for:plating,garnishes,correct serving gears)
4. Practices 1st contact rule.
5. Handles guest complaint and able to "WIN BACK" the guest.
6.Is dressed appropriately (Things to look for: Female - blazer, name plate, slacks, closed-toe shoes with at least 1" heels, make up; Male - Long sleeves Polo, neck tie, nameplate, slacks, polished shoes, clean-shaven)
7. One manager should be focused at the door area managing the wait during weekends / peak hours.
8. Store Readiness Checklist
9.. Bar Line Check

FACILITY

RESTROOM

Supplies (Adequate supplies of soap, towels, toilet tissue etc.)
Fixtures (Sinks, partitions, toilets, trash cans, sanitary napkin fixture(s) – when applicable, paper and soap dispensers clean and in good repair,All sinks and toilets/urinals properly sealed to wall,Toilets and toilet seats secure,no leak on the urinals)
Walls / Doors / Ceiling (Clean ,In good repair ,Doors do not squeak,Threshholds, kick plates, and door trax clean and in good repair,Vents and behind the grates cleaned)
Tiles / Floors (Clean and dry,Floor drains clean,No missing or chipped tiles)
Odor (Free of foul odors)

DINING ROOM

"Floors / Carpet (Clean and dry No missing tiles or worn carpet) "
"Walls / Ceiling (Wall coverings, umbrellas – when applicable, and awnings in good repair,Vents clean ,No broken or stained ceiling) "
"Mirrors / Glass / Pictures (All mirrors, glass and brass clean,Window ledges and blinds,dust free,Pictures straight, clean and dust free) "
"Seating (Chairs, tables, tablecloths, booths and seats in good repair,Clean,Booths moved, broken down and cleaned inside regularly) "
"Lights / Fixtures / Plants (Light colors and wattage consistent ,Burned out bulbs replaced ,Brass and fixtures clean,Plants on a regular maintenance program) "
"Ambiance (Comfortable temperature,Lighting at appropriate levels,Music appropriate for our guest) "
"Tables / Proper Setting (Tables and chair clean and arranged properly,No wobbling table,Condiments arranged properly) "
"POS (Clean and organized,In good repair and properly working) "
"Fire Extinguishers (Clean,Inspection stickers current,Units properly charged) "

BAR

"Floors / Mats (Floor clean,Bar area free from odor,Mats clean daily,Floor drains free from odor and clean) "
"Equipment (Clean and working properly (blenders, soda system, coolers / gaskets, glass washer, drink machine, beer taps, TVs) Clean and working properly (blenders, soda system, coolers / gaskets, glass washer, drink machine) "
"Glassware (Clean and free from spots ) "
"Sinks / Ice Bins / Speed Racks (Clean,In good repair,Sanitizer and proper set for handwashing,Bottle and pourers clean) "
"Storage / Supplies (Current daily newspaper available to bar guests,No employee personal effects stored at the bar,All necessary supplies stocked and organized,Storage areas are clean, neat, and organized) "
"Tea / Coffee Machines (Exteriors clean and well maintained,Water filter heads clean and free of build-up,Urns, coffee pots, ceramic coffee cups and ice tea pitchers free of stains,Cleaning schedules for all posted and followed) "
"Soda Station (Exterior clean and well maintained,All heads have covers and are labeled,Tower heads broken down nightly and cleaned,Tea nozzle broken down and cleaned daily,Ice bin sealed properly to stainless counter,Soda glassware clean and free of spots,Floor under soda machine clean and free of syrup and water bulid up) "
"Shelving / Storage / Side Work (All items rotated, faced, and stocked to appropriate levels,Bottle tops and caps cleaned on nightly basis,Shelving clean, neat, and organized,To Go supplies organized, stocked and labled,All areas free from odors,Side Work schedule posted and followed) "
"Grease trap free from foul odor and clean?
Liquor shelves free from dust and organize?

PATIO

"Floors / Walls / Ceiling (Clean,In good repair,Window blinds, pictures, all ledges dust free,Mats where appropriate and clean,Floors clean and litter free) "
Doors / Glass / Mirrors (Clean,Doors fingerprint free,Thresholds and tracks clean and maintained,Doors fully operational, no squeaks)
Merchandising ( Clean,In good repair,Professional in appearance)
Tables /Chairs (Clean ,sanitized and don't wobble)

FOOD TASTING/RECIPE ADHERANCE

FOOD TASTING

(pick random items and check for quality, temperature, ticket time and consistency)
DISH
undefined
Time Ordered
Time Served
Select date
Plating Presentation
Temperature
Taste Profile
DISH
undefined
Time Ordered
Time Served
Select date
Plating Presentation
Temperature
Taste Profile
DISH
undefined
Time Ordered
Time Served
Select date
Plating Presentation
Temperature
Taste Profile

RECIPE ADHERENCE (Showtime Linecheck)

(pick random station and random recipe and follow line cooks procedure)
undefined
Employee Name
Employee Name

BOH STATIONS

SAUTÉ Station a)Carbon Build on pans
b) Tasting spoons
c) Adequate/Properly Set up of sauces
e) Correct portioning tools (i.e. Ladles, Tsp, TBS etc…)
f) Timers working and available (as specified)
g) Pasta Bath boiling (if applicable)(212F)
h.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.)
BROIL/Grill
a) Griller thermometer and surface temperature
b) Biothermometer and calibration
c) Color coded tong
d) Cook tongs in hot well
e.) Cleaning bamboo/scraper/metal brush
e) Dredge cans available (for seasoning)
f) Timers working and available (as specified)
g) Set up for success (Sufficient portioned items, boards, sharp knives, etc...)
h.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.)
FRY
a)Correct Oil Temperature
b)Oil Change record
c) Filter machine & paper (evident in use)
d) Proper portioning and preset of products
e) Timers working and available (as specified)
f) Clean SAVADAY (evidently in use)
g) Set up for success (Sufficient portioned items, boards, sharp knives,sifter ,etc...)
h.) All refrigeration in good working condition. (see repair, temperature, cleanliness, etc.)
Pantry
a)Weighing scale (clean,good repair)
b)Correct mise en plas (Size of Cuts)
c)Cold plates / multiple mixing bowl
d) Cold lettuce
e) Proper portioning and preset of products
f) Set up for success (Sufficient portioned items, boards, sharp knives, etc...)
g.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.)
Wok Station
a)Weighing scale (clean,good repair)
b)Correct mise en plas (Size of Cuts)
c.) All refrigeration in good working condition. (see repair, temperature, cleanliness, etc.)
Prep
b) Adequate weighing scale
c) Correct tools
d.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.)
Dish Area
a)Correct or adequate apron/boots
b)With proper decoy system
c)Clean & sanitized
d)Garbage bin with cover
e)with proper chemical/complete
f.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.)
Expo/Assemble
a)Tasting spoons
b)Proper knowledge on station
c)Correct Garnishes (Fresh & Complete)
e.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.)

BAR

A. Do the Bartender practice 10-5-1st-Last?
B. Are all the reach in fridges clean and organized and at the correct temperature
C. Do all fridges have an inside thermometer?
D. Are the Bartenders using proper rotation of products - FIFO?
E. Are the mixers in correct color coded store-n-pour containers and labeled/dated?
F. Are the garnishes fresh and bright in color with no brown spots- 1 day shelf life?
G. Are all opened bottles of wine/ champagne properly sealed?
H. Do all opened wine/ champagne have the date they were opened?
I. Is the exacto pour test - executed by all Bartenders before every shift? Validate 2 Bartender's pour test forms to check that they were completed and passed at Level 1 for both hands: form are kept in a binder/file
J. Is there an updated drink rolodex behind the bar?
K. Are the liquor storeroom shelves clean, organized and labeled (nothing on the floor)
L. Is the beer cooler at proper temperature, clean and organized?
M. Do Bartender acknowledge the guest within 60 seconds with a smile and a welcoming demeanour?
N. Did the Bartender use visual clues or ask question to learn about the Guest and make conversation/ recommendation tailored to the individual?
O. Are drinks prepared using approved HRC recipe, in front of the Guest
P. Are drinks made and delivered within 3 minutes
Q. Are Drinks and Menu present at the bar, clean and in good condition?
R .Do the Bartender practice upselling/ suggestive selling?
S. Are refills offer before the first drink is empty?
T. Are the Bartenders, able to answer question and discuss Memorabilia?
U. Do the Bartender ask if the guest have Unity
V. Do the Bartender encourage the Guests to complete the online SMG Survey