Page 1: Initial questions
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Conducted on
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Select date
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Prepared by
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Location
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Manager in charge
Page 2: Main checklist
Exterior Area (FOH)
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surrounding area is clean and in good repair
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windows and glass are clean
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lights and signages working properly and in a good condition
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air curtain switched on and working properly
Dining area (FOH)
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tables and chairs are clean and well maintained
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dining area environment, atmosphere and temperature appropriate to customer needs
Restrooms (FOH)
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restrooms are clean, properly stocked and in good repair
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mirrors are spotless
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no bad smell
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trash cans are not overfilled
Front counter
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guests are being welcomed with a genuine smile
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service steps are being followed
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cashdrawer have enough change
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counter area are clean and well maintained
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Digital menu are working properly and clear of dust
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marketing materials are in good shape and up to date
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store phone is working properly
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customers are bid farewell while leaving
Beverage station
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equipment are working properly (mixers, ice maker, kittle ...etc.)
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FIFO is being followed
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all items have a secondary shelf life
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Condiments containers are being cleaned regularly
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drinks are served as per recipe
Kitchen structure and surfaces (BOH)
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kitchen floors , walls and ceilings are clean
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vents , HVAC , exhaust , lights clean and in good repair
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trash bins sufficient , clean and maintained well ( operate by foot)
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Gas tank level is observed, and refills requested in a timely manner.
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handwashing sinks available and fully equipped with soap, sanitizer and tissue paper
Kitchen Equipment (BOH)
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equipment gaskets clean and in good repair
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equipment is properly clean and free of excess crumbs and buildup (oven, dough roller, dough mixer)
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equipment functioning properly and in good repair
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Utensils, smallwares and food contact surfaces clean, cleanly stored, dry, and in good repair.
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chiller temperature between 0 °C and 5 °C
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freezer temperature between -18 °C to -23 °C
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gloves, hairnet , masks dispensers available at the kitchen entrances
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Thermometers in use are calibrated.(minimum of 2)
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Dough timer available and functioning properly
Kitchen cleaning systems, methods and supplies (BOH)
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cleaning supplies and equipment available , functional and stored clean ( mops, buckets, brooms...etc.)
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approved chemicals are properly labeled , stored and handled correctly
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pot washing area is clean and well arranged
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clean and dirty utensils are separated
Kitchen sinks and plumbing (BOH)
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compartment sinks or prep sinks is functioning correctly.
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water is from approved source
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hot water available in the kitchen
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sinks and plumbing clean and in good repair
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drains functioning properly
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grease traps available, cleaned frequently and doesn't have bad smell
Pest control (BOH,FOH)
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pest infestation or activity not present
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Possible pest entry points sealed and harborage conditions prevented
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Approved Pest management provider, providing services with pest control devices installed and maintained.
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insects killers are working properly / glue boards only
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pest control agency conduct a minimum of 1 visit monthly
Storage & Protection from Contamination
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storage area is clean, neat and well organized
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storage temperature below 25 °C
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Food and packaging properly stored in good condition, damaged or donated food segregated
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items arranged on shelf or pallets (no items on the floor)
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items received from suppliers are arranged directly in respective storage
Food
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preparation area is clean , tables and equipment used for preparation are clean
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food preparation is done as per standards
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akkawi cheese is being portioned to 75 g
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Kofta is being portioned to 50 g
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dough is being portioned to 110 g balls
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fruits and vegetables are fresh / no sign for rotting
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food items properly covered
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dough is set to rest for 90 minutes before used
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fruits and vegetables are washed and sanitized as per standards
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production and expiry dates are visible
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no expired items are present in the restaurant
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raw food is separated from ready to eat food
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Cross contamination or potential cross contamination is not observed
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color coding of cutting boards and knives is followed strictly
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Spoiled foods/ingredients/compromised cans are not available for use or used for production.
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Core menu items are all available at all times
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Team using product forecasting and prep guide tools, par level in place
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Only approved ingredients or products or are used.
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All raw Products has correct appearance, taste and smell ( flour, cheese, meat....etc)
Delivery
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all aggregators devices are working and connected to the internet
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orders are being sealed properly / no staplers
Team
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Person in charge is directing activities to meet customer needs
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Team Members are following proper food safety, hygiene standards
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Team Members are not observed working with symptoms of illness or infection
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Team Members are following proper uniform standards
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Handwashing conducted properly as required
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employees are carrying health cards with them / or with their supervisor
Hazzards
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No slip or trip hazards present
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Hazardous situations are not observed
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Blue Gloves and (not flesh) coloured bandages available/used appropriately
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First aid kit available and fully equipped.
Documentation and Training
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store documents available and posted ( license, civil defense, allergy, vat certificate, commercial license, .... etc.)
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Communications to Team Members are posted and current
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New and existing TM trained and tracked to standard
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Food safety training complete and documented
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Daily checklists are being used correctly
Due dates
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Pest control last treatment done in due date
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Fire extinguishers last serviced in due date
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Water filters last serviced in due date
