Monthly 360 Business Audit

• Site conducted

• Conducted on

  Date

• Audit conducted by

• Location
  Address

• Onsite representative for the business

• Chef on duty

  Yes

  No

  N/A

• Audit type

  Announced

  Unaccounted

RESTAURANT EXTERIOR

• It provides a visual clue to the guests and potential guests about the type of experience they can expect. A memorable exterior helps the business stand out, bring customers back and help forge the business reputation.

• Restaurant Sign - Clean and in good working condition

  Yes

  No

  N/A

• Valet parking service is ready and available for guest use

  Yes

  No

  N/A

• Survey facade for dirt, trash, debris, or broken glass

  Yes

  No

  N/A

• Entrance plants and landscape are well-maintained

  Yes

  No

  N/A

RECEPTION AREA

• This is important in creating a strong foundation for the guest experience. A positive and welcoming atmosphere creates a feeling of caring and gives a sense of pleasure.

• Reception area plant pots clean and free of dust

  Yes

  No

  N/A

• The reception desk is neat, organized and free of dust

  Yes

  No

  N/A

• All light are functioning and no busted or damaged lights

  Yes

  No

  N/A

• Internet connection and tablet are fully functional

  Yes

  No

  N/A

• Lost and found form in place

  Yes

  No

  N/A

• Reception & Reservation Manuals are in place

  Yes

  No

  N/A

• Customer feedback reports are up-to-date

  Yes

  No

  N/A

• End-of-day reservation reports are up-to-date

  Yes

  No

  N/A

RESERVATION DEPARTMENT

• They make business easier by simplifying operations while at the same time maximizing revenue opportunities. They also help in planning sales and marketing strategies by maintaining the customers’ records and specific requirements.

• Reservation lines are working

  Yes

  No

  N/A

• The reservation agent uses the standard Script "Full Name, Phonetics, Allergies, and special events"

  Yes

  No

  N/A

• Confirmation emails as per policy in place

  Yes

  No

  N/A

• The Reservation system is in use

  Yes

  No

  N/A

• Phonetics sheet in use

  Yes

  No

  N/A

• Customer data captured - Full name, Contact details, telephone number and tags

  Yes

  No

  N/A

DINING ARE INTERIOR (Appearance & Ambience )

• This is the most important part of the restaurant. It sets the scene for the guests' dining experience.

• The dining room temperature is at the correct level ( between 20C° to 24C°)

  Yes

  No

  N/A

• Ar/Odor control dispenser is filled with deodorizer (Motion Scent) and operating correctly

  Yes

  No

  N/A

• Dining room music is set at 80 dBA "Decibles"

  Yes

  No

  N/A

• Dining room windows and glass doors are clean and free of stains

  Yes

  No

  N/A

• Dining room shelves, speakers, countertops are clean and free of dust

  Yes

  No

  N/A

• Tables and chairs are clean and sturdy

  Yes

  No

  N/A

• Furniture upholstery is clean and well maintained

  Yes

  No

  N/A

• Sofa booths are clean and in good conditions

  Yes

  No

  N/A

• Plants are clean, healthy, well-maintained and free of dust

  Yes

  No

  N/A

• Linens "Guest Napkins" are clean, maintained, and well pressed

  Yes

  No

  N/A

• Service stations are clean, maintained and organized

  Yes

  No

  N/A

• Salt and Pepper dispensers, and chili oil bottles are clean, filled, and free of stains

  Yes

  No

  N/A

• The dining room floor is clean and polished

  Yes

  No

  N/A

• The dining room lights are working and no busted or damaged lights

  Yes

  No

  N/A

• Ceiling and Ac vents are clean and free of dust

  Yes

  No

  N/A

• Decore, paintings, signages, plant pots and booth counters are clean and free of dust

  Yes

  No

  N/A

• WIFI connection available

  Yes

  No

  N/A

• "WIFI man" 1.5 MBPS download and 1.5 MBPS upload

  Yes

  No

  N/A

• WIFI connection landing page FB and or INSTAGRAM

  Yes

  No

  N/A

• Wifi Passwords is easy to use

  Yes

  No

  N/A

• Opening Checklist in use

  Yes

  No

  N/A

• Closing Checklist in use

  Yes

  No

  N/A

• Deep Cleaning Schedule in place

  Yes

  No

  N/A

• Dining room cameras are in good working order

  Yes

  No

  N/A

RESTAURANT TERRACE

• Visually appealing terrace and well looked after will attract more customers and will have a positive impact on the business

• "gazon" The turf is clean and well maintained

  Yes

  No

  N/A

• Plants are clean, healthy and well-maintained

  Yes

  No

  N/A

• Umbrellas are clean, well-maintained, and opened

  Yes

  No

  N/A

• Tables and Table base are clean, well-maintained and free of dust

  Yes

  No

  N/A

• Terrace music "Background" 70 dBA "Decibles"

  Yes

  No

  N/A

• QR codes, ashtrays are planed on tables

  Yes

  No

  N/A

• Chairs, Sofas are cleaned, dusted and free of stain

  Yes

  No

  N/A

• Pergola is clean, well-maintained and free of stains

  Yes

  No

  N/A

• Sound speakers are clean, free of dust and in good working order

  Yes

  No

  N/A

• Terrace walls are clean and free of dust

  Yes

  No

  N/A

• Service stations are clean, organized, and in good working orders

  Yes

  No

  N/A

• Terrace cameras are in good working order

  Yes

  No

  N/A

• Hippo is cleaned, maintained, and free of dust

  Yes

  No

  N/A

• The terrace bar area is clean and free of dust

  Yes

  No

  N/A

BEACH

• Visually appealing clean beach and well looked after will attract more customers and will have a positive impact on the business

• Beach Sand is clean well-leveled and free of debris

  Yes

  No

  N/A

• Sunloungers are clean, and free of sand and stains

  Yes

  No

  N/A

• Cabana's furniture clean, dusted and free of stain

  Yes

  No

  N/A

• Beach background music level 7 dBa "Decibels"

  Yes

  No

  N/A

• Service stations are clean, organized and stocked

  Yes

  No

  N/A

• Beach towels are cleaned, well pressed and in plastic bags

  Yes

  No

  N/A

• The duck is clean, well-maintained and free of dust

  Yes

  No

  N/A

• Tables are clean, and well maintained - Varnished

  Yes

  No

  N/A

• Cabanas Flooring is Vanished and free of stains

  Yes

  No

  N/A

• Test Order "OPAALA

  Yes

  No

  N/A

• Beach Cameras are in good working order

  Yes

  No

  N/A

BAR AREA (Appearance)

• It helps raise the profile of the restaurant. It is also a great way to boost profits especially if the offered drinks live up to the customers’ expectations.

• Bar display lighting in good working order and no busted or damaged lights

  Yes

  No

  N/A

• Bar display and decore are clean and dust free

  Yes

  No

  N/A

• Bar counter facade is clean and free of stain

  Yes

  No

  N/A

• Bar counter is clean and organized

  Yes

  No

  N/A

• Bar stools are clean and well-maintaned

  Yes

  No

  N/A

• Bar floor mats are clean, dry and in place

  Yes

  No

  N/A

• Bar Equipments such as fridge, ice machine, and blenders are in good working order

  Yes

  No

  N/A

• Bar utensils are in place

  Yes

  No

  N/A

• Bar fridge temperature charts are in place

  Yes

  No

  N/A

• Coffee machine is in good working order

  Yes

  No

  N/A

• Records of last coffee calibration

  Yes

  No

  N/A

• Records of last coffee training session

  Yes

  No

  N/A

• The wine cellar storage cabinet is clean, organized

  Yes

  No

  N/A

• Wine cellar temperature log sheets are in place

  Yes

  No

  N/A

• Records of the last wine training program/session are available

  Yes

  No

  N/A

• The bar recipe book is in use

  Yes

  No

  N/A

• Bartenders' monthly food knowledge exams records are in place

  Yes

  No

  N/A

• Department training conducted and applied to actual operations

  Yes

  No

  N/A

• Food labeling in place (batch recipe)

  Yes

  No

  N/A

• The beverage signature menu is available

  Yes

  No

  N/A

• Signature wines availability

  Yes

  No

  N/A

• Weekly inventory records in place

  Yes

  No

  N/A

• Beverage Cost

• Beverage stock value on hand

CASHIER AND POINT OF SALE

• Good cashiering and POS system allows restaurant operators to track sales, cash flow, and food and beverage inventory and can help simplify your bookkeeping enormously

• Cash station is clean, organized, and with available stationary items

  Yes

  No

  N/A

• Point of sale system is fully functional and in good working order

  Yes

  No

  N/A

• Handheld PDA "Personal digital assistant" and/or Mobile POS are fully charged and well maintained

  Yes

  No

  N/A

• Cashier standard forms and sheets are in place

  Yes

  No

  N/A

• Cashier's policies are in place and all SOP applied

  Yes

  No

  N/A

RECEIVING AREA

• It is the delivery point for all/food and beverage and other items used in the restaurant and where the food and beverage and general items storage process begins

• Receiving door is fitted with adequate screening/brushes in order to prevent the ingress of pests. There are no cavities etc from disrepair which would allow access to pests.

  Safe

  At Risk

  N/A

• Receiving entrance’s hydraulic door is closed

  Yes

  No

  N/A

• Receiving door’s air curtains are in good working order

  Safe

  At Risk

  N/A

• Receiving area is clean and organized

  Yes

  No

  N/A

• Receiving scale is in good working condition

  Yes

  No

  N/A

• Infrared Thermometer is in use

  Yes

  No

  N/A

• Food is accepted in a proper controlled manner with the correct monitoring procedures being followed. Temperature control documentation is being completed

  Safe

  At Risk

  N/A

• Approved supplier list on site with copies of accreditation documents as required?

  Safe

  At Risk

  N/A

DRY STORAGE AREA

• Clean storage area maximizes storage time of terms and protects them from quality degradation

• Storage room is clean and organized

  Yes

  No

  N/A

• Shelves are away from the walls to allow ventilation

  Yes

  No

  N/A

• Dry food items are stored off the floor, at least 15 cm elevation

  Yes

  No

  N/A

• Dry food items are stored correctly (FIFO)

  Yes

  No

  N/A

• All items stored, labelled and dated in dry store

  Yes

  No

  N/A

• Dry storage room temperature is 21°C humidity 50-55%

  Yes

  No

  N/A

• Storage Guidelines poster is in place

  Yes

  No

  N/A

CHEMICAL STORAGE AREA

• Always store chemicals away from food contact areas - Prevent chemical contamination

• Chemical storage area is clean and organized

  Safe

  At Risk

  N/A

• Material Safety Data Sheet is in place and updated

  Safe

  At Risk

  N/A

• Chemical use Manual is in place

  Yes

  No

  N/A

• Department training conducted and applied to actual operations

  Yes

  No

  N/A

STAFF LOCKER AREA

• A clean and organized locker room is essential for protecting the health and well-being of the staff. It promotes personal hygiene and increases productivity

• Staff locker room is clean and organized

  Yes

  No

  N/A

• Uniforms are off the floor and away from walls

  Yes

  No

  N/A

STEWARDING AREA

• Stewarding area organization and layout are crucial to the success of any restaurant's operations.

• Dishwasher machine temperature records are available<br>Detergent phase: 55°C to 65°C Washing phase: 55°C to 65°C Rinse phase: 80°C to 85°C<br>

  Yes

  No

  N/A

• Daily Post-Operations Cleaning Checklist is in use "Over-night" Checklist

  Yes

  No

  N/A

• Pot wash area (Three sink method) Washing sink<br>Rinse sink<br>Sanitizing sink

  Yes

  No

  N/A

• The dish wash area is clean and organized; cleaning utensils are in place

  Yes

  No

  N/A

• Staff are wearing a proper uniforms- Waterproof aprons

  Yes

  No

  N/A

• Chemicals Specification Sheet is available ( Poster-Visible)

  Yes

  No

  N/A

• Decoy area is segregated and named

  Yes

  No

  N/A

• All cleaning equipment is stored and maintained in a clean hygienic condition and fit for purpose (mops clean and not in dirty water)?

  Yes

  No

  N/A

• MOP holder wall mounted in place

  Yes

  No

  N/A

• Deep cleaning schedule is in place

  Yes

  No

  N/A

• Stewarding Manual is in place

  Yes

  No

  N/A

• Department training conducted and applied to actual operations

  Yes

  No

  N/A

KITCHEN

• Well maintained, organized, safe, and clean kitchen is critical on how the food is prepared and directly correlates on how the guest receive an experience.

• Adequate ventilation is provided to kitchen areas to ensure a comfortable and safe work environment. The optimum temperature should be 19°C to<br>23°C

  Yes

  No

  N/A

• Opening/Closing checklist is in place

  Yes

  No

  N/A

• All structural surfaces are in good repair and comply with the requirements of food safety legislation. Ceiling, walls, doors, and windows sound and in good repair?

  Yes

  No

  N/A

• Lights are in good working order

  Yes

  No

  N/A

• Celling and vents are clean, no missing tiles

  Yes

  No

  N/A

• Cleaning Schedule - Cleaning is carried out in accordance with a written cleaning schedule and the control documentation is completed correctly.

  Yes

  No

  N/A

• Hood and hood filters are clean and in place

  Yes

  No

  N/A

• Paddle press trash bins are lined and covered -The segregation system

  Yes

  No

  N/A

• Kitchen area Floor drains are clean and covered

  Yes

  No

  N/A

HACCP

• The food safety management system is the heart of the operation.Hazard analysis critical control points

• All fridges, freezers and temperature control logs are in place

  Yes

  No

  N/A

• Defrosting- Carried out in a controlled manner in a refrigerator-

  Yes

  No

  N/A

• Cooking / Reheating food - correct cooking / reheating temperatures >75°C or equivalent are being achieved and control documentation is being completed

  Yes

  No

  N/A

• Cooling - Cooling is carried out by the use of a blast chill unit or in compliance with a 90-minute procedure if ambient cooling is<br>undertaken. Control documentation is being completed correctly and consistently.<br>

  Yes

  No

  N/A

• Hot Holding - correct Hot-Hold temperatures of >63°C are being achieved and control documentation is being completed.

  Yes

  No

  N/A

• Hand soap, sanitizer, and kitchen paper roll are available in the hand wash sinks

  Yes

  No

  N/A

• All sinks and wash hand basins are in good repair and provided with the correct facilities. A Drinking water tap is clearly identified and labelled.

  Yes

  No

  N/A

• Oil testing strips and records are available

  Yes

  No

  N/A

• Vegetable sanitization records and testing strips are available

  Yes

  No

  N/A

• Probe thermometers are in use and Calibrated

  Yes

  No

  N/A

• Probe thermometer wipes are in place

  Yes

  No

  N/A

• Using correct color-coded chopping boards to minimize cross-contamination and are they stored in the correct manner

  Yes

  No

  N/A

• Kitchen uniforms are clean, pressed, and washed daily

  Yes

  No

  N/A

• Are cuts covered with a suitably colored plaster which fully covers the cut?

  Yes

  No

  N/A

• Disposable gloves should be used for the direct handling of ‘ready-to-eat’ foods. If gloves are worn they must not be overused or misused in a manner to cause cross-contamination.

  Yes

  No

  N/A

• Are all kitchen personnel (food handlers)<br>wearing a hat is a company policy?<br>

  Yes

  No

  N/A

KITCHEN EQUIPMENT

• Critical kitchen equipment such as Josper, Paella burner, rational oven, and fryers are in good working order

  Yes

  No

  N/A

• Fridge/Freezer calibration records are in place

  Yes

  No

  N/A

• Kitchen Equipment Maintenance/Preventive Maintenance Cards are in place

  Yes

  No

  N/A

• Kitchen small ware, utensils, and food trays are clean and stored properly

  Yes

  No

  N/A

KITCHEN PRODUCTION

• All food must be stored at the correct temperature and labelled with the correct 'use-by' or 'best-before' date to meet both legal and company requirements.

  Yes

  No

  N/A

• Frozen food items suitably stored, labelled, dated and stored in the freezer?

  Yes

  No

  N/A

• Section recipe folders are in place - Laminated

  Yes

  No

  N/A

• Section production sheets are in use and in place

  Yes

  No

  N/A

MAINTENANCE

• A preventive maintenance program is an important part of successful facility management. It keeps equipment operating efficiently, increases the safety of your employees, and helps you avoid large and costly repairs down the road.

• Weekly maintenance walk-through checklist in place

  Yes

  No

  N/A

• Maintenance storage area is cleaned and organized

  Yes

  No

  N/A

• Kitchen equipment maintenance contract in place

  Yes

  No

  N/A

ON-GOING-SERVICES

• On going operational servies

• Pest Control Contract records in place

  Yes

  No

  N/A

• Fire suppression system, fire fighting, fire extinguishers, and fire alarm records in place

  Yes

  No

  N/A

• Hood cleaning records in place

  Yes

  No

  N/A

• Grease trap records in place

  Yes

  No

  N/A

• AC maintenance record in place

  Yes

  No

  N/A

• Laundry service records in place

  Yes

  No

  N/A

DOCUMENT MANAGEMENT

• Staff basic & PIC hygiene training certification in place

  Yes

  No

  N/A

• Staff fire safety training certificates in place

  Yes

  No

  N/A

• Staff wine training records in place

  Yes

  No

  N/A

• Trade License in place

  Yes

  No

  N/A

• Liquor license in place

  Yes

  No

  N/A

• Property insurance in place

  Yes

  No

  N/A

• Public Liability insurance in place

  Yes

  No

  N/A

• Workmen compensation insurance is in place

  Yes

  No

  N/A

• Staff Occupational health cards in place

  Yes

  No

  N/A

• Cleaning chemical training certificates in place

  Yes

  No

  N/A

RISK MANAGMENT

• Risk management is the process of identifying, assessing, and controlling threats to an organization's stakeholders

• Is the first aid kit available and adequately stocked including eye wash solution (2x 500ml bottles)?

  Yes

  No

  N/A

• Are there sufficient First aiders on site?

  Yes

  No

  N/A

• Emergency numbers are posted and in visible areas

  Yes

  No

  N/A

• Protective gears are available, Used, and stored correctly (Hazar Cleaning<br>Chemicals)

  Yes

  No

  N/A

• Are wet floor signs used correctly?

  Yes

  No

  N/A

• Are ladders or steps in good order and safe to use?

  Yes

  No

  N/A

SIGN OFF

• I confirm that all the information that i have provided today are correct.

  Yes

  No

  N/A

• Business Representative Name

• Audit completion date

  Date

• Sign off

  Sign