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
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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.
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)
f Electric Bread Toaster
e Ice Blended Machine
g Oven Toaster
i Chiller (Actual temp: 0°C to 4°C)
h Bonzer Can Opener
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
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)
g Rice Cooker
h Exhaust Hood
i Kitchen Sink
j Preparation Table
k Shelves Rack / Cabinet
m Freezer (Actual temp: -14°C to -18°C)
l Chiller (Actual temp: 0°C to 4°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.
39 Stocks are prepared in compliance with OLDTOWN SOP
38 Frozen products must be thawed in chiller.
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.
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.