LPQ Food & Beverage Audit

• Restaurant Number

• Restaurant Name

• Managers On Duty

• Conducted on

  Date

• Prepared by

Exterior

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Windows and door are clean and streak free.

  Yes

  No

  N/A

• Appropriate signage is posted.

  Yes

  No

  N/A

• Picture of storefront.

  Media

Retail Quality/Service

• Menu is posted in window and Take Away Menu available at retail counter.

  Yes

  No

  N/A

• Picture of menus

  Media

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

  Yes

  No

  N/A

• Picture of A-Frame

  Media

• Blackboards are up to date with correct prices.

  Yes

  No

  N/A

• Picture of blackboards

  Media

• 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

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

• Notes/Follow-Ups

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

  Yes

  No

  N/A

• Picture of posted checklists

  Media

• Retailer Knowledge Book is available for team members.

  Yes

  No

  N/A

• Coffee timers are in place and being used.

  Yes

  No

  N/A

• Picture of coffee timers

  Media

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

  Yes

  No

  N/A

• Pastry waste log is filled out daily.

  Yes

  No

  N/A

• Picture of waste log

  Media

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

• Picture of bread display

  Media

• Notes/Follow-Ups

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

• Notes/Follow-Ups

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

• Picture of cold pastry display

  Media

• Notes/Follow-Ups

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

• Picture of ambient pastry display

  Media

• Notes/Follow-Ups

• Retail products on display are cleaned and FIFOed.

• Picture of retail display

  Media

• Notes/Follow-Ups

• Retail batches are prepared to spec, and properly labeled with expiration date. Pars set are sufficient for business.

• Notes/Follow-Ups

• Hot & cold beverages are prepared to specification. Order and examine 2 hot, 2 cold and the seasonal beverage. (2 points per properly prepared beverage)

• Notes/Follow-Ups

• Garnishes are prepped to spec.

  Yes

  No

  N/A

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

• Notes/Follow-Ups

Retail Food Safety

• Daily Book retail temperature logs are being completed daily.

  Yes

  No

  N/A

• Two thermometers are present and calibrated in each refrigerator.

  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

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Garbage cans are cleaned inside and outside.

  Yes

  No

  N/A

• Retail area is free of debris. Counters are organized and clear of clutter.

  Yes

  No

  N/A

• No evidence of rats, roaches, flies or other pests.

  Yes

  No

  N/A

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

• Notes/Follow-Ups

• 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)

• Notes/Follow-Ups

Kitchen Quality

• Cook Knowledge 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

• Prep items are prepared to specifications, properly labeled with name, expiration date and cook's initials. Veggies look fresh. Batch recipes are prepared to spec.

• Notes/Follow-Ups

• 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)

• Notes/Follow-Ups

• 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)

• Notes/Follow-Ups

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

• Job aids are present in kitchen and being used when necessary. (Core, prep, specials, grab and go, and catering if applicable)

  Yes

  No

  N/A

• Picture of job aids

  Media

• Cheat sheets are posted on the line

  Yes

  No

  N/A

• Picture of cheat sheets

  Media

• Tool guide is posted.

  Yes

  No

  N/A

• Picture of tool guide

  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 tool are in place and being used.

  Yes

  No

  N/A

• Core menu items - Check for portion sizes and presentation. (Check 2 tartines, 2 salads, 1 side and 1 dessert - 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

• Notes/Follow-Ups

• Specials menu items - Check for portion sizes and presentation (Check tartine, salad, and seasonal dessert. 2 points for correct item, 1 point if and ingredient is missing, 0 points if two or more ingredients are missing)

• Pictures of specials menu items

  Media

• Notes/Follow-Up

• All proteins portioned to correct weights (Turkey 80g, ham 65g, tartine chicken 80g, salad chicken 60g, chicken curry 150g, and salmon 85g. 1 point for each.

• Notes/Follow-Ups

Kitchen Food Safety

• Opening, Mid and Closing checklists are posted.

  Yes

  No

  N/A

• Egg temperature logs are being filled out every hour during peak times.

  Yes

  No

  N/A

• Daily Book kitchen temperature logs are completed for AM and PM daily

  Yes

  No

  N/A

• Two thermometers are present and calibrated in each refrigerator.

  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

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

  Yes

  No

  N/A

• Cutting boards are free of stains and divots

  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

• 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

• 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).

  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

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• No evidence of rats, roaches, flies and other pests.

  Yes

  No

  N/A

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

• Picture of kitchen line, porter station and trash area

  Media

• Notes/Follow-Ups

• 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

• Notes/Follow-Ups

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

• Notes/Follow-Ups

• Cleaning supplies are stored properly and away from food. Mop heads being used specific to the kitchen, dining room and bathroom.

• Picture of chemical storage

  Media

• Notes/Follow-Ups

• 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)

• Notes/Follow-Ups

Dining Room Service

• 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 Cook checklists

  Media

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

  Yes

  No

  N/A

• 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

• 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

• Notes/Follow-Ups

• 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.

• Picture of chalk-boards

  Media

• Notes/Follow-Ups

Dining Room Food Safety

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

  Yes

  No

  N/A

• No evidence of rats, roaches, insects or other pests.

  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.

• Notes/Follow-Ups

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

• Notes/Follow-Ups

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

• Notes/Follow-Ups

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

• Notes/Follow-Ups

Grab & Go

• Daily Book Grab & Go temperature logs are filled out in the AM and PM daily.

  Yes

  No

  N/A

• All items are stored at proper temperature for optimum quality and food safety. Thermometers are present in each case and properly calibrated.

  Yes

  No

  N/A

• Products are FIFOed. No expired items are being served.

  Yes

  No

  N/A

• Grab & Go cooler is clean and properly maintained.

  Yes

  No

  N/A

• Picture of Grab & Go cooler

  Media

• No evidence of rats, roaches, insects or pests.

  Yes

  No

  N/A

• Pars are sufficient for business needs and all items are prepared to spec.

• Notes/Follow-Ups

Dry Storage/Team Member Area

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

  Yes

  No

  N/A

• Picture of dry storage/break area

  Media

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

  Yes

  No

  N/A

• Picture of employee lockers/shelves

  Media

• No evidence of rat, roaches, insects or other pests.

  Yes

  No

  N/A

• Metro racks are maintained and properly cleaned. All floors are clean and clear of debris.

• Picture of metro racks

  Media

• Notes/Follow-Ups

• Cleaning supplies are stored properly

• Picture of cleaning supplies

  Media

• Notes/Follow-Up

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

• Picture of mop sink

  Media

• Notes/Follow-Up

DOH Review

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

  Yes

  No

  N/A

• FPC cardholder is present in restaurant at all times.

  Yes

  No

  N/A

• Picture of FPC card holder with FPC card

  Media

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

• Picture of permits

  Media

• Notes/Follow-Ups