Title Page

  • Outlet

  • Location
  • Review No.

  • Conducted on

  • Auditor

  • INSTRUCTIONS

    1. Please answer "Compliant" or "Non-Compliant" on the questions below.
    2. Add photos and notes by clicking on the paperclip icon
    3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority, and due date
    4. Complete audit by providing digital signature
    5. Share your report by exporting as PDF, Word, Excel or Web Link

MAIN FOOD SAFETY

  • 1 Chemical in proper storage, correct dilution and it is from approved supplier.

  • 2 Pest control treatment being carried out and report is available. No sign of pest infestation.

  • 3 Cross contamination issue is not observed.

  • 4 Products must be from approved sources (category A,B). Outside / non-halal food is not kept.

  • 5 Product is within expiry date / not spoiled or mouldy.

  • 6 Service excellence,and greeting,seating,selling,serving,thank you

  • 7 Calibrated thermometer is available for use.

  • 8 SOP, Station Manual,QRC and Outlet checklist is available at respective outlet are in good condition and complete.

  • 9 Freezer / chiller temperature is within the standard.

  • 10 Staffs / SOs dress code, grooming and personal hygiene according to OLDTOWN requirements. Proper disposable hand gloves procedures are followed.

  • 11 Any forms of deity or religious statue not present in premise.

  • 12 MOD / Shift Officer on duty is certified by PT.OTI Training Department.

BAR & TOAST AREA

  • 13 Equipment in good and clean condition

  • a BUNN Coffee Maker

  • b Hot Water Boiler (Setting:96°C 100°C)

  • c Gino mesin/cup warmer (Setting 70*C)

  • d Drinks Mixer (Setting: # 2)

  • e Ice Blended Machine

  • f Electric Bread Toaster

  • g Oven Toaster

  • h Bonzer Can Opener

  • i Chiller (Actual temp: 0°C to 4°C)

  • j Freezer (Actual temp: -14°C to -18°C)

  • 14 Utensils are available and in good & clean condition.

  • 15 Coffee powder must be discarded immediately after every batch of preparation.

  • 16 Products are covered when not in use. Products are held and rotated properly (FIFO). Food Containers are clearly labeled.

  • 17 Canned products must be transferred to appropriate container after open.

  • 18 Different products are kept invididually in separate covered container.

  • 19 Base in compliance with OLDTOWN SOP

  • 20 Handling and storage according to guidelines

  • 21 Products prepared on different batch must be kept separately

  • 22 Condiments are in fresh condition

  • 23 No excessive liquefied egg found.

  • 24 Frozen products must be thawed in chiller.

  • 25 Bar area in good and clean condition

  • 26 Bar towel is clean and available at each station, without offensive smell.

  • 27 All products / ingredients are available for customer order.

  • 28 Store Room

KITCHEN AREA

  • 29 Equipment in good and clean condition

  • a Bain Marie (Setting: 70°C)

  • b Soup Tank (Setting: 90°C)

  • c Gas Stove

  • d Deep Fryer (Setting: 180°C)

  • e Noodle Boiler (Water level)

  • f Microwave

  • g Rice Cooker

  • h Exhaust Hood

  • i Kitchen Sink

  • j Preparation Table

  • k Shelves Rack / Cabinet

  • l Chiller (Actual temp: 0°C to 4°C)

  • m Freezer (Actual temp: -14°C to -18°C)

  • n Manual Steamer

  • o Digital Timer

  • p Docket Holder / Printer

  • q Food warmer

  • r Grease Trap

  • .s Trash Bin lined with garbage bag and properly covered

  • 30 Noodle boiler water must be boiling when blanching noodles.

  • 31 Cooking oil is clean and free from food debris.

  • 32 No raw / semi-cooked / cooked products found in the kitchen sink.

  • 33 Utensils are available and in good & clean condition

  • 34 Products are covered when not in use. Products are held and rotated properly (FIFO).

  • 35 Products are placed according to stock arrangement. Food containers are clearly labelled.

  • 36 Canned products must be transferred to appropriate container after open.

  • 37 Different products are kept invididually in separate covered container.

  • 38 Frozen products must be thawed in chiller.

  • 39 Stocks are prepared in compliance with OLDTOWN SOP

  • 40 Products prepared on different batch must be kept separately

  • 41 Handling and storage according to guidelines

  • 42 Garnishing is fresh and shows no sign of browning.

  • 43 No excessive liquefied egg found.

  • 44 Kitchen area in good and clean condition

  • 45 All products / ingredients are available for customer order.

  • 46 Kitchen towel is clean and available at each station, without offensive smell.

SERVICE AREA

  • 47 Equipment in good and clean condition

  • 48 Landscape and Potted plants are well maintained and clean.

  • 49 Sidewalk/ Trash Area/ Exterior Premise is well maintained and clean.

  • 50 Tables setting is correct and in clean condition

  • 51 Takeaway Packaging Materials

  • 52 Service towel is clean and available, without offensive smell.

  • 53 Cutleries / Serving Trays are clean and in dry condition.

  • 54 Furniture and fittings are in good and clean condition

  • 55 Dining area in good and clean condition

  • 56 White Café display rack items are arranged according to category and price tag is in place

  • 57 All fire extingushers with valid date. First Aid Kit is available and stocked with compulsory items.

Signature

  • Audited by

  • Position

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