Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
KMOD
BOH STATION:
1. BOH Essentials:
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a. Sanitation bottle/bucket in use.
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b. Sharp Knives. <br>
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c. Clean as you work. Clean as you go.
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d. Cutting boards clean and sanitized. (no stains) <br>
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e. Back door always closed. <br>
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f. Ceiling clean and in good repair.
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g. Air curtain clean and in good repair. <br>
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h. Fresh air working. <br>
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i. Hand washing sink - in good working condition (complete set-up with Sanitation amenities.)
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j. Floors - no chips,dry and clean.
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k. No leaking faucet and in good repair.
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j. Floors - no chips,dry and clean.
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l. Kitchen Generally clean.
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m. No personal food and drinks on the line
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n. Clean wet & dry towels
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o. Correct labeling and used well
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p. Tiles - no chip,dry and clean.
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q. Grease trap clean and without foul odor
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r. Ice Machine Clean and working properly
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s. Ice scooper clean,not slimy and placed in a proper container
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t. Dry storage clean and all items labelled with date received and expiration.No dented items and rust.No open cases or packaging. <br>
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u. Cleaning Materials (Color coded onto Mop hanger near the mop sink)
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1.Broom stick - for BOH with green sticker <br>
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2. Wet mop - for BOH with green sticker <br> <br>
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3.Dry Mop - for BOH with green sticker <br> <br>
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4. Wet Floor sign <br>
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5. Mop Bucket <br>
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6. Floor Squeegee <br> <br>
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7.Dust pan - for BOH open with green sticker <br>
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8. Broom Reed - for FOH with blue sticker <br>
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9. Wet Mop - for FOH with blue sticker <br>
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10.Dry Mop - for FOH with blue sticker <br>
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11.Upright Dust pan with cover <br>
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12.Micro fiber towel for drying plates and cuttleries <br> <br>
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13.Mop - for CR with red sticker <br>
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2. Exhaust hoods clean and no oil dripping <br>(see repair, cleanliness, etc.) <br>
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3. Focus for the visit: Critical Items and Sauces.
(pick only random items then check sensitivity and over-all taste) -
Central Kitchen
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Scratch
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FORMS
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a. Linecheck form( Kitchen) accomplished <br>
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b. Production sheet - available and being used. <br>
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c. Temperature logs available and used <br>
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d. Receiving log available and used <br>
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e.Produce washing log <br>
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f. Pescon report <br>
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g. Yielding report available and used <br>
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i. Exhaust Cleaning Report (Monthly report) <br>
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6. BOH Staffs:
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a. Complete uniform: chef coat, undershirt, black safety shoes, white socks, tickler, pen <br>
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b. Clean nails, shaven, haircut, no accessories: watch, earrings, ring, baller. <br>
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c. Clean towel available. (used for cleaning plates) <br>
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d. Wearing mob cap (hair net). <br>
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e.Mascare (Dimsum) <br>
FOOD TASTING/RECIPE ADHERANCE
RECIPE ADHERENCE (Showtime Linecheck)
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(pick random station and random recipe and follow line cooks procedure)
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Employee Name
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Employee Name
STATIONS
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SAUTÉ/Wok <br> a)Carbon Build on pans <br>
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b) Tasting spoons <br>
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c) Adequate/Properly Set up of sauces <br>
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d) Production sheet available and used <br>
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e) Correct portioning tools (i.e. Ladles, Tsp, TBS etc…) <br>
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f) Timers working and available (as specified) <br>
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g) Pasta Bath boiling (if applicable)(212F) <br>
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h.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.) -
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i.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.) -
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FRY
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a)Correct Oil Temperature <br>
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b)Oil Change record <br>
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c) Filter machine & paper (evident in use) <br>
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d) Proper portioning and preset of products <br>
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e) Timers working and available (as specified) <br>
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f) Clean SAVADAY (evidently in use) <br>
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g) Set up for success (Sufficient portioned items, boards, sharp knives,sifter ,etc...) <br>
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h.) All refrigeration in good working condition. (see repair, temperature, cleanliness, etc.)
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i.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.) -
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Baker
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a)All oven/mixer clean and working properly <br>
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b) Proper portioning and preset of products <br>
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c) Timers working and available (as specified) <br>
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d) Clean trays available <br>
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e)Flour bin <br>
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f) Set up for success (Sufficient portioned items, boards, sharp knives,weighing scale ,etc...) <br>
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g.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.) -
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h.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.) -
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Dimsum
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a)Steamer/bainemarie working properly <br>
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b) Proper portioning and preset of products <br>
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c) Timers working and available (as specified) <br>
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d) Clean trays available <br>
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e) Flour bin <br>
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f) Set up for success (Sufficient portioned items, boards, sharp knives,weighing scale ,etc...) <br>
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g.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.) -
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h.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.) -
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Cold
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a)Weighing scale (clean,good repair) <br>
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b)Correct mise en plas (Size of Cuts) <br>
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c)Cold plates / multiple mixing bowl <br>
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d) Shredded Shandong Chicken <br>
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e) Proper portioning and preset of products <br>
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f) Set up for success (Sufficient portioned items, boards, sharp knives, etc...) <br>
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g.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.) -
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h.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.) -
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Chopper
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Chopper
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a) Recipe book on hand <br>
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b) Adequate weighing scale <br>
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c) Correct tools <br>
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d.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.) -
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e.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.) -
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Dish
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a)Correct or adequate apron/boots <br>
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b)With proper decoy system <br>
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c)Clean & sanitized <br>
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d)Garbage bin with cover <br>
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e)with proper chemical/complete <br>
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f.) All equipment and tools in good working condition.
(see repair, temperature, cleanliness, etc.) -
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Expo/Assemble
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a)Tasting spoons <br>
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b)Proper knowledge on station <br>
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c)Correct Garnishes (Fresh & Complete) <br>
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d) Biothermomenter <br>
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e.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.) -
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e.) All refrigeration in good working condition.
(see repair, temperature, cleanliness, etc.) -
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OTHER COMMENTS
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Auditor
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Add signature
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Manager on Duty
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Add signature
