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)
-
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
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
-
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.
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
