Cold pastry products match proper specifications, case looks full?
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Notes/Follow-Ups
Bakery products match proper specifications, display looks full?
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Notes/Follow-Ups
Retail products on display are cleaned and FIFOed?
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Notes/Follow-Ups
FOH team is properly trained on most recent specials? Quiz staff on duty.
Notes/Follow-Ups
FOH team properly trained on core menu item execution.
Notes/Follow-Ups
Wine storage guidelines followed, opened bottles are dated.
Notes/Follow-Ups
Retail batch pars are sufficient, prepared to spec, and properly labeled with expiration date.
Notes/Follow-Ups
Hot & cold beverages prepared to specification. Order and examine 2 hot and 2 cold beverages. (2 points per properly prepared beverage)
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Notes/Follow-Ups
Pastries & bread served to specification, with proper packaging.
Retailer Knowledge Book available at counter
Bakery checklist posted, and completed on a regular basis
Food Safety
Running hot water available at hand washing sink. Hand washing signs posted by sink areas. Soap and paper towel dispensers are properly functioning. Trash can nearby for soiled towels.
Proper hygiene practices are in place. All employees are wearing hats while working in food service areas. Employees are using gloves when handling ready to eat food. All team members are in full uniform (black pants, black belt, apron, and NON-SLIP SHOES)
Sanitize solution is at room temperature or cooler. Test strips indicate 150-200PPM. Rags in bucket are completely submerged.
Ice bin clean and free of debris. Scoop is held in a separate container.
Beverages (Milk, Juices and batches) FIFOed, held below 41F, and clearly organized. No products should be expired. (0 points if expired products are found)
All dry goods held at least 6 inches off of the ground
All personal items are stored properly
Garbage cans are clean. Retail counter and area are clear of debris.
All required equipment are properly functioning and cleaned (espresso machines, refrigerators, bread slicer, and coffee brewer)
Daily book temperature logs completed. Two thermometers present and calibrated in each refrigerator.
No evidence of rats, roaches, flies and other pest.
Kitchen
Quality
Prep items are prepared to specifications, properly labeled with name, expiration date and cook's initials.
BOH Team properly trained on most recent specials menu items.
BOH team properly trained on core menu item execution.
Job aids and training materials posted for all team members in kitchen and/or on communication board.
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Take away ticket executed under 7 minutes and in proper packaging.
Dining room tickets executed under 12 minutes.
COGS
Core menu items - Check for portion sizes and presentation. (Check 2 tartines, 2 salads, 1 side and 1 dessert - 2 points for each item)
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Order/Prep sheets are in use. Pars set are appropriate for level of business.
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Job aids are present in kitchen and being used when necessary. (Core, prep, specials, grab and go, and catering if applicable)
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All proteins portioned to correct weights (Turkey, ham, chicken and salmon)
Food Safety/Cleanliness
Ice machine is clean inside and out. Filter has been changed recently.
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Soup and oatmeal are held above 140F
Proper hygiene practices are in place. All employees are wearing hats while working in food service areas. Employees are using gloves when handling ready to eat food. All team members are in full uniform (black pants, black belt, apron, and NON-SLIP SHOES)
Running hot water available at hand washing sink. Hand washing signs posted by sink areas. Soap and paper towel dispensers are properly functioning. Trash can nearby for soiled towels.
Sanitize solution is at room temperature or cooler. Test strips indicate 150-200PPM. Rags in bucket are completely submerged.
Cutting boards free of stains and divots
Food storage zoned correctly. (Ready to eat foods on top shelves, proteins and any uncooked eggs on bottom shelves). Shelves organized using FIFO and grocery store method.
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All items stored at proper temperatures (below 41F and smoked salmon below 38F).
No expired products in walk-in, storage areas, or being used in kitchen.
Daily book temperature logs completed. Two thermometers present and calibrated in each refrigerator.
Kitchen clean and organized. No evidence of rats, roaches, flies and other pests.
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All required kitchen equipment present, properly cleaned, working and maintained. Gaskets on all refrigerators clean and not torn.
Allergy policy posted and followed. Quiz or drill with an order.
Cleaning supplies stored properly and away from food. Mop heads being used specific to the kitchen, dining room and bathroom.
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Dishwasher working properly with temperature and ppm reading correctly. Machine and area cleaned and maintained properly. Testing strips available for use. Smallwares cleaned and sanitized for business needs.
Garbage cans clean, dust pans clean, and free of debris and standing water.
Dry goods stored at least 6 inches off of the ground.
All personal items stored properly.
Proper hygiene practices are in place. All employees are wearing hats while working in food service areas. Employees are using gloves when handling ready to eat food. All team members are in full uniform (black pants, black belt, apron, and NON-SLIP SHOES)
Merry Chef is cleaned and properly maintained. Filters are clean and correctly inserted. Oven cleaner and extra silicon pads are available.
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Dining room/Patio
Quality/Service
Tables set to specification. Oils, vinegar, jams, spreads are available throughout the dining room.each table has a set of salt and pepper mills as well as sugar dispenser. All condiments are appropriately filled.
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Completed dishes in the window are being run in a reasonable time period. Food should not be sitting in the window for more than 1 minute.
No outstanding facilities issues. Chalk boards are updated. Walls are free of damage and stains. Baseboards are being maintained. Tables and chairs are in good condition.
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Food Safety
Sanitize solution is at room temperature or cooler. Test strips indicate 150-200PPM. Rags in bucket are completely submerged.
Server stations cleaned, maintained throughout shift and free of personal belongings. Each station is fully stocked with enough silverware, glasses and paper.
No evidence of rats, roaches, insects or other pests.
Silverware polished, drawers cleaned, condiments clean with no food residue present.
Dining room floor is clear of debris. Menus look clean and are in good condition.
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Bathrooms and Facilities
Bathrooms clean and regularly checked. Fully stocked with necessary paper.
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Running hot water available at hand washing sink. Hand washing signs posted by sink areas. Soap and paper towel dispensers are properly functioning. Trash can nearby for soiled towels.
COGS
Deliveries from production and outside vendors are checked, put away in a timely manner, and FIFOed.
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Order sheets are up to date and being utilized. Par levels are established and updated frequently.
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Scales are working. Portioning tool are in place and being used.
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Waste logs are in place and organized.
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Grab and Go
FIFO present. Any expired products not being served.
All items stored at proper temperature for optimum quality and food safety. Daily Book temperature logs are completed. Thermometers are present in each case and properly calibrated.
Pars are sufficient for business needs and all items are prepared to spec.
Grab and go unit maintained and cleaned properly.
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No evidence of rats, roaches, insects or pests.
Dry Storage/Team Member Area
All boxes stored 6 inches off the ground. Area is cleaned and organized.
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All personal belongings are stored properly and off of the floor.
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Metro racks are maintained and properly cleaned. All floors are clean and clear of debris.
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Cleaning supplies are stored properly
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No evidence of rat, roaches, insects or other pests.
Mop sink is well maintained. Mops look clean and regularly changed out.
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DOH Review
All required permits, postings and inspections in proper place and up to date.
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All pest control products approved and provided by pest control company.
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.
