Is all external furniture clean, tidy and in good condition?
Are all windows clean and smudge free?
Is restaurant furniture clean, tidy and in good condition?
Are stainless steel bases cleaned regularly?
Is counter glass clean and streak free?
Are all drinks in display fridge to standard, including labels faced and desserts dated?
Is the ceiling clean and free from dust and grease build up?
Are all lights in restaurant working?
Is the floor cleaned regularly (check under front counter)?
Are all menu board panels, marketing material and posters in good condition?
Have any marketing items been altered in any way?
Is a temperature probe available?
Have all food temperature logs been completed?
Has QCR checklist been completed?
Have all bowl changes been recorded?
Have delivery records been completed?
Have meal temperatures been taken?
Has the temperature probe calibration been completed this week?
Has the cooking and cooling process section been completed?
Are store cleaning schedules in place and operational?
Are chef cleaning schedules in place?
Are rosters posted for a fortnight in advance?
Are sales forecasts completed and updated daily?
Is kitchen clean, tidy and organised?
Is all stock being held to standard?
Is all stock being dated correctly?
Is all stock within used by dates?
Is all stock being stored off the floor?
Is the cool room being thoroughly cleaned regularly (including walls, ceiling, floor and under shelves)?
Has the thawing stock been dated correctly?
Is the freezer clean and in good condition?
Are all team members adhering jewellery policies?
Are counter hands and managers in correct uniforms?
Are all staff wearing uniforms that are not faded?
Are all staff wearing correct name badges?
Are Chef's in white chef jacket and to standard?
Is Chef's aprons to standard?
Is the scale in place at the packing bench at all times?
Is the picking sheet up in place at all times?
Is the dim sim steamer in good condition - maintenance and cleanliness
Is dim sim steamer being used at all times?
Is dim sim hold timer completed and used at all times?
Are sauces being rotated daily and dated using day dots?
Is the wok station clean and sanitised when not in use?
Any further notes