MS QSAC '23

• Site Conducted
  Address

• Conducted on

  Date

• Conducted by

All refrigerator in good working condition, clean, well maintained

• Walk in (Chiller 0°c to 5°C/ Freezer -15° to -18°C)

  Yes

  No

  N/A

• 4-Door Freezer (-15°C to -18°C)

  Yes

  No

  N/A

• Chest type freezer

  Yes

  No

  N/A

• Thawing Chiller (0°C to 5°C)

  Yes

  No

  N/A

• Dimsum Chiller (0°C to 5°C)

  Yes

  No

  N/A

• Chopper Chiller (0°C to 5°C)

  Yes

  No

  N/A

• Fry Chiller (0°C to 5°C)

  Yes

  No

  N/A

• Bar Chiller (0°C to 5°C)

  Yes

  No

  N/A

All equipment and tools in good & working condition

• Fryolator

  Yes

  No

  N/A

• Steamer

  Yes

  No

  N/A

• Range top Burner

  Yes

  No

  N/A

• Wok

  Yes

  No

  N/A

• Bain Marie

  Yes

  No

  N/A

• Microwave

  Yes

  No

  N/A

• Weighing scales<br>

  Yes

  No

  N/A

• Digital temp. Probe, Temp. Gauge, Flat grill Thermometer

  Yes

  No

  N/A

• Complete measuring cup/spoon set up<br>

  Yes

  No

  N/A

• Ruler<br>

  Yes

  No

  N/A

Focus for the visit: Critical Items and Sauces

• Modern Shanghai Soup

  Good

  Fair

  Poor

  N/A

• Hot & Sour Soup

  Good

  Fair

  Poor

  N/A

• Xiao Long Bao

  Good

  Fair

  Poor

  N/A

• Roasted Pork

  Good

  Fair

  Poor

  N/A

• Egg Rice

  Good

  Fair

  Poor

  N/A

BOH Essentials

• Recipe book- Available, complete, updated

  Yes

  No

  N/A

• Production sheet- Available and being used

  Yes

  No

  N/A

• Updated forms: NSF, Prod Sheet, linecheck

  Yes

  No

  N/A

• Sanitation bucket and paper towels in use

  Yes

  No

  N/A

• Sharp and clean knives

  Yes

  No

  N/A

• Cutting boards clean and sanitizes. (No stains)

  Yes

  No

  N/A

• Clean as you work, clean as you go.

  Yes

  No

  N/A

• No presence of insects, flies and cockroaches

  Yes

  No

  N/A

• Ceiling clean and good repair

  Yes

  No

  N/A

• Air vents clean and in good repair

  Yes

  No

  N/A

• Fresh air working

  Yes

  No

  N/A

• Kitchen Hood and exhaust are well-maintained, clean, and no grease build-up

  Yes

  No

  N/A

• Hand washing sink - complete set up with sanitation amenities

  Yes

  No

  N/A

• Floors - dry and clean<br>

  Yes

  No

  N/A

• No leaking faucets and in good repair<br>

  Yes

  No

  N/A

• All job aids in place and in good repair<br>

  Yes

  No

  N/A

• Kitchen Generally Clean<br>

  Good

  Fair

  Poor

  N/A

• Dish machine properly working, well maintained with no slime and rust build up. no dust build up on vents

  Yes

  No

  N/A

• Ice machine/ice bin properly working, no slime build-up, with ice acooper set-up

  Yes

  No

  N/A

• Grease trap, clean, well-maintained, no foul odor and rust

  Yes

  No

  N/A

BOH staff

• Complete Uniform ( white scrub suit w/ undershirt, steel toe, tickler, pen)

  Yes

  No

  N/A

• Clean nails, shaven, haircut, no accessories: watch, warrings, ring, baller)

  Yes

  No

  N/A

• Wearing mob cap (with hairnet for girls)

  Yes

  No

  N/A

• Practice proper handwashing every 30 mins.

  Yes

  No

  N/A

• Handwashing procedure demonstrate by team member on duty<br>

  Yes

  No

  N/A

• Practices basic food safety procedures (Gloves, Checking of final Temp., Correct use of tools e.g. Tongs, Measuring Tools)

  Yes

  No

  N/A

Bar

• Ice-bin- well-maintained, no slime and rust build up

  Yes

  No

  N/A

• Chilled glass set-up organized, clean

  Yes

  No

  N/A

• Garnish set-up in a clean pan/garnish caddy with lid, labeled 5°C

  Yes

  No

  N/A

• In-cans product no dents, stored properly

  Yes

  No

  N/A

Dimsum Station

• All food items in line chiller are of good quality (No expired/wilted items in line set-up)

  Yes

  No

  N/A

• All items are portioned accordingly and based on PAR

  Yes

  No

  N/A

• The station is Generally clean and free from dirt, food debris and slime build-up. (Constant cleaning and sanitizing is observed)

  Yes

  No

  N/A

• Sanitation bucket is available.

  Yes

  No

  N/A

Wok/Chopper Station station

• All food items in line chiller are of good quality (No expired/wilted items in line set-up)

  Yes

  No

  N/A

• All items are portioned accordingly and based on PAR

  Yes

  No

  N/A

• The station is Generally clean and free from dirt, food debris and slime build-up. (Constant cleaning and sanitizing is observed)

  Yes

  No

  N/A

• Sanitation bucket is available.

  Yes

  No

  N/A

Fry Station

• All food items in line chiller are of good quality (No expired/wilted items in line set-up)

  Yes

  No

  N/A

• All items are portioned accordingly and based on PAR

  Yes

  No

  N/A

• The station is Generally clean and free from dirt, food debris and slime build-up. (Constant cleaning and sanitizing is observed)

  Yes

  No

  N/A

• Sanitation bucket is available.

  Yes

  No

  N/A

Outside Expo Area

• Organized and is being clean and sanitized constantly (Sanitizing kit availabe)

  Yes

  No

  N/A

• Serving gear is enough for the shift, Cutlery bin is clean and free from debris

  Yes

  No

  N/A

• Garnish and sauces placed in an ice-bath

  Yes

  No

  N/A

• NOTES/COMMENTS:

FOH Essentials

• Tables and chairs are aligned. No wobbling tables. No dust and dirt build-up in bases

  Yes

  No

  N/A

• Tables are with complete standard set-up and all areas are open for guests

  Yes

  No

  N/A

• Couches and chairs are clean. No crumbs/oil on chairs, no dust in rails

  Yes

  No

  N/A

• Dining is well-lit, no busted light, no dust build-up on drop-lights

  Yes

  No

  N/A

• Observing "oyster theory"

  Yes

  No

  N/A

• Consistent use of buss tub with black cloth<br>

  Yes

  No

  N/A

• Cutlery tray (Tray with Black Cloth) is being used for Set-up

  Yes

  No

  N/A

• Organized and clean service areas

  Yes

  No

  N/A

• Paper straws available<br>

  Yes

  No

  N/A

• Using correct towel for busser's kit and polishing

  Yes

  No

  N/A

• Peppermill and chili flakes shaker is available

  Yes

  No

  N/A

• Aircon on at acceptable temperature, no dust build up

  Yes

  No

  N/A

• Dining area generally clean

  Good

  Fair

  Poor

  N/A

Patio Area

• Host podium clutter-free, with available coloring sheets for kids, Priority List in use

  Yes

  No

  N/A

• Plants are well-maintained, dust and dirt-free

  Yes

  No

  N/A

• Door is well maintained, no smudges on handles and glass doors

  Yes

  No

  N/A

• Glass panels/walls, ledges should be dust free, clear and free of smudges

  Yes

  No

  N/A

• Signage turnes on, well-lit, no dust build up

  Yes

  No

  N/A

• Tables and table tops are aligned. No wobling tables. No dist and dirt build up in bases<br>

  Yes

  No

  N/A

• Couches and chairs are clean. No crumbs/oil on chairs, no dust in rails<br>

  Yes

  No

  N/A

MOD essentials

• Wearing proper management dresscode<br>

  Yes

  No

  N/A

• 100% table visit and engages with the guest<br>

  Yes

  No

  N/A

• Conducts pre-shift meeting<br>

  Yes

  No

  N/A

• Dining leadership<br>

  Yes

  No

  N/A

• Mag card accountability. Not being used by staffs<br>

  Yes

  No

  N/A

• Linecheck the bar and kitchen<br>

  Yes

  No

  N/A

• Sounds in dining at proper level. TV tuned in correct channel (sports and CNN news)

  Yes

  No

  N/A

• Signage turned on. No busted lights. Properly adjusted lights<br>

  Yes

  No

  N/A

• Satisfies guest complaint beyond their expectations.

  Yes

  No

  N/A

Operations essentials

• Business hours posted & visible.

  Yes

  No

  N/A

• Operation hours properly observed.

  Yes

  No

  N/A

• Guests are attended to even lean period

  Yes

  No

  N/A

• Storage areas are locked<br>

  Yes

  No

  N/A

• No "86" items.

  Yes

  No

  N/A

• MOD in Dining all the time.

  Yes

  No

  N/A

• Tables are complete set up and all areas are open for guests

  Yes

  No

  N/A

Restroom Essentials

• Floors, walls and toilets clean and in good condition in all restroom<br>

  Yes

  No

  N/A

• Restroom stocked with paper towels, soap and sanitizers<br>

  Yes

  No

  N/A

• Odor fresh, clean, not heavily perfumed<br>

  Yes

  No

  N/A

• All lights and fixtures in good working order<br>

  Yes

  No

  N/A

• Stalls/partitions- clean, well maintained, graffiti free<br>

  Yes

  No

  N/A

• Toilet- clean, well maintained seats secure.

  Yes

  No

  N/A

• Counter top/sinks/mirrors- clean, sanitary, no build up, graffiti free, no smudges, well maintained, counter cabinets must be lock if chemicals are stored, no visible cleaning tools.

  Yes

  No

  N/A

• Decor- clean, no dust build up

  Yes

  No

  N/A

• NOTES/COMMENTS:

Petty Cash

• All receipts intact/complete<br>

  Yes

  No

  N/A

• Cash on hand in intact (outstanding reveipts+cash is equivalent to 20k)

  Yes

  No

  N/A

• Petty cash updated daile AM & PM

  Yes

  No

  N/A

BFF essentials

• BFF monitoring log book is available

  Yes

  No

  N/A

• Separate Official Receipt booklet exclusive for BFF sales<br>

  Yes

  No

  N/A

• Series number issued and sold in monitoring sheet. No Discrepancy

  Yes

  No

  N/A

• Properly logged lost and found cards<br>

  Yes

  No

  N/A

Others

• All employees undergoneclassroom training<br>

  Yes

  No

  N/A

• Random check validate staff<br>

  Yes

  No

  N/A

• Practicummers are wearing prescribed uniform<br>

  Yes

  No

  N/A

• Chemical storage/SDS book is current, available to all tram members, chemicals properly stored and labled.

  Yes

  No

  N/A

• NOTES /COMMENTS

Welcoming the guest

• The host opened the door for the guests and greet them with enthusiasm and energy.

  Yes

  No

  N/A

• Host are able to manage the wait effectively

  Yes

  No

  N/A

• Host are able to explain the reservation Policies

  Yes

  No

  N/A

• We're able to deliver 1,2,3,4 Punch Clearly and confidently

  Yes

  No

  N/A

• Was Able to provide Hospitality factors (A+)

  Yes

  No

  N/A

Suggestive selling

• Server acknowledging the guest using IQT<br>

  Yes

  No

  N/A

• Advise the guest about serving time after repeating orders<br>

  Yes

  No

  N/A

• Was able to provide exit words before leaving the guests

  Yes

  No

  N/A

• Server sign in yhe POS to punch the orders using own magnetic card

  Yes

  No

  N/A

Completing the meal

• Serving and Delivering Items in Proper Sequence and Timing

• Beverage- 3 to 5 mins

  Yes

  No

  N/A

• Soups 3 to 5 Mins

  Yes

  No

  N/A

• Starter and Dimsum 8-10 Mins

  Yes

  No

  N/A

• Mains 15-20 mins.

  Yes

  No

  N/A

• Dessert- 4-7 mins

  Yes

  No

  N/A

Offer russian-style service upon delivery of platters, salads or starters for sharing

• Server performs Russian-style service

  Yes

  No

  N/A

Proper timing of check-back

• Performed check back

  Yes

  No

  N/A

Secondary services

• Water Service<br>

  Yes

  No

  N/A

• Refilling of drinks (Iced tea with decanter)

  Yes

  No

  N/A

• Removing soiled plates and clutters on table

  Yes

  No

  N/A

Bill presentation

• Prompt delivery of check upon guest request

• Ask the guest if they have a privilege card (enthusiastically)

  Yes

  No

  N/A

• 2 seconds bill-out<br>

  Yes

  No

  N/A

• Present bill with an open hand manner

  Yes

  No

  N/A

• Server offers Bistro Card<br>

  Yes

  No

  N/A

• Total amount received is announced to the guest upon accepting the payment<br>

  Yes

  No

  N/A

• Able to present and process card payment

  Yes

  No

  N/A

• Server returns change or voucher

  Yes

  No

  N/A

• Thanking and inviting the guest for their next visit<br>

  Yes

  No

  N/A

• Assisting and opening the door for the guest upon leaving

  Yes

  No

  N/A

• NOTES/COMMENTS:

• As part of our recent audit, we have completed an audit form that summarizes our findings and any necessary action plans. We kindly request your signature on this form to acknowledge your understanding of the audit findings and your responsibility for implementing any necessary changes and improvements.

• By signing this form, you confirm that you have reviewed and understand the audit findings and that you will take the necessary steps to address any issues identified.

• General Manager's Signature

  Sign

• Kitchen Manager's Signature

  Sign