LPQ Food & Beverage Audit 3.31.17

• Restaurant Name & Number

• Conducted on

  Date

• Managers On Duty

• Prepared by

Manager on Duty

• Is a manager present on the floor at time of arrival?

  Yes

  No

  N/A

• Select date

  Date

• Does MOD have Food Safety Certification in compliance with local laws?

  Yes

  No

  N/A

• Picture of Food Safety Certification

  Media

• Is Department of Health Inspection folder prepared for inspection?<br>- Thermometer<br>- Sanitizer and Detergent Test Strips<br>- Restaurant Permit<br>- Copies of Food Safety Course Cards/Certificates<br>- Any other materials as required by local laws

  Yes

  No

  N/A

Exterior

• Awnings are clean, set up properly and damage free.

  Yes

  No

  N/A

• Picture of Awnings

  Media

• Sidewalk outside of storefront is swept and free of stains.

  Yes

  No

  N/A

• Picture of Sidewalk/Storefront

  Media

• Windows and door are clean and streak free.

  Yes

  No

  N/A

• Appropriate signage is posted.<br>- Hours of operation<br>- Free Wifi<br>- LPQ App<br>- LPQ Catering<br>- CO2 neutral

  Yes

  No

  N/A

• Picture of Signange

  Media

• Take Away Menu is available at retail counter.

  Yes

  No

  N/A

• Picture of Take-Away Menus

  Media

• A-Frame is in place and posting currents specials.

  Yes

  No

  N/A

• Picture of A-Frame

  Media

• All required permits, postings and inspections are in proper place and up to date

  Yes

  No

  N/A

• Picture of permits

  Media

Retail Quality/Service

• Catering display is up by retail.

  Yes

  No

  N/A

• Picture of catering display

  Media

• Condiment station is fully stocked and clean.

  Yes

  No

  N/A

• Picture of condiment station

  Media

• Retail products on display are cleaned and FIFOed.

• Picture of retail display

  Media

• Retail blackboards are up to date with correct prices.

  Yes

  No

  N/A

• Picture of blackboards

  Media

• Retail bread is displayed properly. Bread matches proper specifications.

• Picture of bread display

  Media

• Cold pastry products match proper specifications. Case is fully stocked. Glass is clean and free of streaks/fingerprints.

• Picture of cold pastry display

  Media

• Bakery products match proper specifications. Display is fully stocked. Glass is clean and free of streaks/fingerprints.

• Picture of ambient pastry display

  Media

• What time of day is it?

  Date

• Pastries and bread are served to specification in proper packaging.

  Yes

  No

  N/A

• Hot beverages are prepared to spec. Order 2 hot drinks (at least 1 Espresso based). 1 points for each properly prepared beverage.

• Picture of hot beverages

  Media

• Cold beverages are prepared to specification. Order 2 cold drinks (at least 1 Espresso based). 2 points for each properly prepared beverage.

• Picture of cold beverages

  Media

• Seasonal beverage is prepared to spec

  Yes

  No

  N/A

• Picture of seasonal beverages

  Media

• Garnishes are prepped to spec and are kept cold on ice?

  Yes

  No

  N/A

• Photo of garnishes

  Media

• Coffee timers are in place and being used.

  Yes

  No

  N/A

• Picture of coffee timers

  Media

• Is espresso machine water filter clean and in good condition?

  Yes

  No

  N/A

• Picture of filter

  Media

• Is espresso machine properly calibrated? <br>- Single Shot of Espresso 16-20 seconds<br>- Double Shot of Espresso 23-27 seconds<br>

  Yes

  No

  N/A

• Is coffee equipment well-maintained? Check cleanliness of all shuttles and espresso machines.

• Retail batches are prepared to spec, and properly labeled with expiration date. Pars set are sufficient for business. Try lemonade, iced tea, cold brew, and iced green tea. 1 point for each.

• Wine storage guidelines are being followed. Opened bottles are dated.

  Yes

  No

  N/A

• Retailer Knowledge Book is available for team members.

  Yes

  No

  N/A

• Opening, Mid, and Closing retailer checklist is posted and regularly follwed.

  Yes

  No

  N/A

• Picture of posted checklists

  Media

• Pastry waste log is filled out daily.

  Yes

  No

  N/A

• Picture of waste log

  Media

• FOH team is properly trained on most recent specials. (Briefly quiz team members on duty)

• FOH team properly trained on core menu item execution. (Briefly quiz team members on duty)

Retail Food Safety

• Container of sanitizer for steam wand only is near the espresso machines.

  Yes

  No

  N/A

• Steam wand is properly cleaned inside and outside. All holes on the base of the wand produce steam.

  Yes

  No

  N/A

• Walls behind equipment are clean and free of stains. Areas under equipment are free of debris.

  Yes

  No

  N/A

• Two thermometers are present and calibrated in each refrigerator.

  Yes

  No

  N/A

• Beverages (Milk, Juices and batches) are FIFOed, held below 41F, and clearly organized. No products should be expired.

  Yes

  No

  N/A

• Area under coolers is free of debris. Counters are organized and clear of clutter.

  Yes

  No

  N/A

• Baseboards are well maintained.

  Yes

  No

  N/A

• Garbage cans are cleaned inside and outside.

  Yes

  No

  N/A

• Sanitizer solution is at room temperature or cooler. Test strips indicate 150-200PPM. Rags in bucket are completely submerged.

  Yes

  No

  N/A

• Running hot water is available at hand washing sink. Hand washing signs are posted by sink areas. Soap and paper towel dispensers are properly functioning. Trash can is nearby for soiled towels.

  Yes

  No

  N/A

• Ice bin is clean and free of debris. Scoop is held in a separate container.

  Yes

  No

  N/A

• All dry goods are stored at least 6 inches off the ground.

  Yes

  No

  N/A

• All required equipment is properly functioning and cleaned (espresso machines, refrigerators, bread slicer, and coffee brewer)

• Proper hygiene practices are in place. All team members are wearing hats while working in food service areas. Team members 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)

Dining Room Service

• Are there any signs of pests - rodents, insects, or other animals?

  Yes

  No

  N/A

• Dining room chalk board is up to date with most current specials, and soup of he day.

  Yes

  No

  N/A

• Picture of chalk board

  Media

• Tables are 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.

• Picture of communal table

  Media

• Table top chalk boards are used to communicate any current specials.

  Yes

  No

  N/A

• Picture of table top chalk boards

  Media

• 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.

  Yes

  No

  N/A

• No outstanding facilities issues. Walls are free of damage and stains. Baseboards are being maintained. Tables and chairs are in good condition.

• Server Knowledge book is available for team members.

  Yes

  No

  N/A

• Opening, Mid and Closing Server checklists are posted.

  Yes

  No

  N/A

• Picture of Opening, Mid and Closing server checklists

  Media

• Servers have signed credit card receipts on them at all times (not in drawers, cups or anywhere exposed)

  Yes

  No

  N/A

Dining Room Food Safety

• Are there any signs of pests - rodents, insects, or other animals?

  Yes

  No

  N/A

• Sanitizer solution is at room temperature or cooler. Test strips indicate 150-200PPM. Rags in bucket are completely submerged.

  Yes

  No

  N/A

• Table bases are well maintained.

  Yes

  No

  N/A

• Tables are quickly cleared when guests leave. The surface is wiped down with sanitizer solution.

  Yes

  No

  N/A

• Server stations are cleaned, maintained throughout shift and free of personal belongings. Each station is fully stocked with enough silverware, glasses and paper.

• Picture of server station(s)

  Media

• Silverware is polished. Drawers and cabinets are clear of any food particles. Condiments are wiped down.

• Dining room floor is clear of debris. Menus look clean and are in good condition.

• Picture of dining room

  Media

Kitchen Quality

• Cook Position Book is available for team members.

  Yes

  No

  N/A

• Line setup sheet is updated and followed.

  Yes

  No

  N/A

• Picture of line setup sheet

  Media

• AM Prep batch recipes are prepared to specifications, properly labeled with name, expiration date and cook's initials. - Quinoa Taboule - Lentil - Avocado Mash - Kale Mix Quinoa, lentil, and corn salsa are full of herbs. Avocado Mash is green and tastes fresh. Kale mix includes appropriate ratio of carrots, fennel and cucumber halves, looks and tastes fresh. (2 Points for each properly prepped item)

• Picture of quinoa taboule and lentil batches

  Media

• AM Knife cuts and produce prep are executed to spec. - Cucumber Coins - Cucumber Halves - Radish Coins - Fennel - Parsley Cucumber and radish coins are sliced thinly using a mandolin. Cucumbers for salads are cut in half. Fennel is cut and cored before being shaved. Parsley for garnish is chopped to the appropriate size. (2 Points for each properly prepped item)

• Pictures of prepped produce items

  Media

• Greens look fresh and washed. - Mesclun - Arugula - Kale Arugula - Kale Kale is cut to thin batons. Kale Arugula is prepared to the proper ratio (3# kale to 2# arugula)

• PM Produce Knife cuts are prepped to spec. - Lemon Wedge - Scallions - Diced tomatoes - Carrot Ribbons Lemon are cut in 6 wedges. Scallions are thin and fresh. Tomatoes are diced small and cubes are not soft or smushed. Carrot ribbons are thin and almost translucent. (2 points for each properly prepared item)

• PM Prep is executed per spec. - Quiche Lorraine - Veggie Quiche - Seasonal Frittata - Blue Cheese crumbles Quiches and frittatas are cut to appropriate size. Blue cheese is cut in wedges for boards and sides, and crumbled for salads. (2 Points for each properly prepared item)

• Garnish Prep is executed to spec. - Figs - Walnuts - Croutons - Dill Figs are small diced. Walnuts are chopped. Croutons are large diced and appropriately toasted. Dill is picked, not chopped. (1 Point per properly prepared item)

• Core menu items - Check for portion sizes and presentation. (Check 2 tartines, 2 salads, 1 side and 1 soup - 2 points for correct item, 1 point if and ingredient is missing, 0 points if two or more ingredients are missing)

• Pictures of core menu items

  Media

• Take away tickets are executed under 7 minutes and in proper packaging. (7min or less = 5 points, 7-9 minutes = 4 points, 9-11 minutes = 3 points, 11-13 minutes = 2 points, 13-15 = 1, 15 or greater = 0 points)

• Dining room tickets are executed under 12 minutes. (12min or less = 5 points, 12-15 minutes = 4 points, 15-17 minutes = 3 points, 17-19 minutes = 2 points, 19-20 = 1, 20 or greater = 0 points)

Kitchen COGS

• Prep sheets are filled out correctly. Pars set are appropriate for business.

  Yes

  No

  N/A

• Picture of prep sheets

  Media

• Order sheets are up to date and being utilized. Par levels are established and updated frequently.

  Yes

  No

  N/A

• Picture of order sheets

  Media

• Deliveries from production and outside vendors are checked, put away in a timely manner, and FIFOed.

  Yes

  No

  N/A

• Scales are working. Portioning tools are in place and being used.

  Yes

  No

  N/A

• All proteins portioned to correct weights (Turkey 80g, ham 85g, tartine chicken 80g, salad chicken 60g, chicken curry 150g, and salmon 85g. 1 point for each.

Kitchen Food Safety

• Are there any signs of pests - rodents, insects, or other animals?

  Yes

  No

  N/A

• Sanitizer solution is at room temperature or cooler. Test strips indicate 150-200PPM. Rags in bucket are completely submerged.

  Yes

  No

  N/A

• Soup and oatmeal are held above 140F. Each container has a lid and appropriate tool for service. Oatmeal scoop is held in a separate container.

  Yes

  No

  N/A

• All items are stored at proper temperatures (below 41F and smoked salmon below 38F). Do a line check and check at least 8 cold items.

  Yes

  No

  N/A

• Two thermometers are present and calibrated in each refrigerator.

  Yes

  No

  N/A

• Is walk-in 41F or lower? Check the temperature of 5 ingredients. Is walk-in temperature log in use?

  Yes

  No

  N/A

• Picture of temp log

  Media

• Kitchen is clean and organized. Area under coolers is free of food particles or debris. Counters are clear of clutter.

• Picture of kitchen line

  Media

• Cutting boards are free of stains and divots

  Yes

  No

  N/A

• All required kitchen equipment is present, properly cleaned, working and maintained. Gaskets on all refrigerators are clean and not torn.

• Merry Chef is cleaned and properly maintained. Filters are clean and correctly inserted. Oven cleaner and extra silicon pads are available.

• Picture on merry chef - inside and outside

  Media

• Running hot water is available at hand washing sink. Hand washing signs are posted by sink areas. Soap and paper towel dispensers are properly functioning. Trash can is nearby for soiled towels.

  Yes

  No

  N/A

• Opening, Mid and Closing checklists are posted.

  Yes

  No

  N/A

• Picture of checklists

  Media

• Egg temperature logs are being filled out every hour during peak times. Sous Vide is set to 143.5F.

  Yes

  No

  N/A

• Picture of egg temperature logs

  Media

• All Daily Book temperature logs are completed for AM and PM daily. (Retail, kitchen and Grab&Go)

  Yes

  No

  N/A

• Picture of today's pages in daily book

  Media

• Allergen policy is posted and followed (Quiz or drill with an order)

  Yes

  No

  N/A

• Dishwasher is working properly with temperature and ppm reading correctly. Machine and area cleaned and maintained properly. Testing strips are available for use. Smallwares cleaned and sanitized for business needs.

  Yes

  No

  N/A

• Garbage cans and dust pans are clean, and free of debris or standing water.

  Yes

  No

  N/A

• Cleaning supplies are stored properly and away from food.

  Yes

  No

  N/A

• Dry goods are stored at least 6 inches off of the ground.

  Yes

  No

  N/A

• Proper hygiene practices are in place. All team members are wearing hats while working in food service areas. Team members 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)

• All pest control products are approved and provided by pest control company.

  Yes

  No

  N/A

• KM/LKS has food safety certification as required by local health laws?

  Yes

  No

  N/A

Dry Storage/Walk-In

• Are there any signs of pests - rodents, insects, or other animals?

  Yes

  No

  N/A

• Ice machine is clean inside and out. Filter has been changed recently and dated. Ice scoop is held in a separate container outside of the machine.

  Yes

  No

  N/A

• Picture of ice machine set up

  Media

• No expired products can be found in the walk-in, storage areas, or kitchen.

  Yes

  No

  N/A

• Food storage is 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. Floor is clean and free of debris.

  Yes

  No

  N/A

• Picture of walk-in refrigerator

  Media

• Shelves in the walk-in are maintained, free of rust or mold.

  Yes

  No

  N/A

• Mop sink is well maintained. Mops look clean and regularly changed out.

• Picture of mop sink

  Media

• Cleaning supplies are stored properly

• Picture of cleaning supplies

  Media

• All boxes are stored 6 inches off the ground. Area is cleaned and organized.

  Yes

  No

  N/A

• Picture of dry storage

  Media

Team Member Areas

• All personal belongings are stored properly and off of the floor.

  Yes

  No

  N/A

• Picture of employee lockers/shelves

  Media

• Break area is clear of any leftover food or dirty dishes.

  Yes

  No

  N/A

• Picture of employee break area

  Media

Bathrooms and Facilities

• Running hot water is available at hand washing sink. Hand washing signs are posted by sink areas. Soap and paper towel dispensers are properly functioning. Trashcan is nearby for soiled towels.

  Yes

  No

  N/A

• Bathrooms are clean, regularly checked, and fully stocked with necessary paper.

• Picture of guest bathrooms

  Media

• Bathroom Log is in Place and filled out every 30 minutes?

  Yes

  No

  N/A