Olive Garden BOH

Staffs wearing complete uniform (Skull cap, hairnet, I LOVE PASTA shirt, full apron, name plate, 3 click pen, tickler, black cargo pants, mid/high black socks, steel toe shoes.

finger nails are trimmed and clean.

No personal jewelries.

Team Members has no sign of illness

Food items and sauces are properly labelled.

No expired items.

FIFO is being practiced.

Food hierarchy is done properly.

Doing NCO consistently.

Production sheet is updated.

Sanitation bucket/soap is present.

Hand washing sink is cleaned and have Soap/Sanitizer/Interfolded tissue

Gloves are being used

Food presentation, sequence is consistent.

Timers are working and used consistently.

Color coding of tongs/chopping board

Team Members are aware of food allergens

No force thawing

Knifes/chopping board are clean and no chip

Griddle is working properly and in good condition.

Grill line chiller is in standard operating temperature.

Gasket are cleaned and no slime.

Items inside line chiller is in proper temperature ( 2°c-5°c max 8°c)

Thermometer is complete and calibrated.

Pasta bath is working properly and no lime build up and operating with proper temperature

Top burner is cleaned and well maintained.

No carbon build up on top burner.

Sauté line chiller is in standard operating temperature

Weighing scale are present and calibrated

Tasting spoons/tools is present

Pan is clean no carbon build up

Proper using of tongs

Oven is clean, working properly and in standard operating temperature

Frylator is in standard operating temperature

Frying Oil are filtered and in good condition

No damage fry baskets

Fry line chiller is in standard operating temperature

Items inside line chiller is in proper temperature (2°c-5°c max 8°c)

All items in line has proper label with day dots

All items in line are freshly cut

Heat strips are being used and in good condition

Hot well is in standard operating temperature with no lime build up

Salamander is working properly and in good condition

Food items and sauces in hot well are in standard serving temperature

All tools and items are present and complete

Timers are being used

Line printer are working properly

Plates are clean and no chip off

Rational oven is working properly and in good condition

Chiller must be in standard operating temperature.

Hot well soups are working properly and lime build up

Soups are in standard serving temperature/with proper spoodle

Romaine Lettuce is cut in 1x1 size

All desserts are labelled properly and no expired items

All breadsticks are within shelf life and no sign of molding

All hot soups is within holding time

Bread cloth is wash daily

Cold items are with proper temperature

Prep sink is cleaned and well maintained

BOH tools is in proper place and organize

Food and spices are organize with updated labels

All chiller/DFC are organize and clean with updated labels

FIFO is being done

Ice Machine is working and no slime build up.

Items and production are in proper temperature and in standard procedure

Alfredo Sauce are in standard temperature and good taste no lumps and in standard procedure.

Lasagna are in proper temperature and following the standard procedure

Fire chart being used all the time and updated.

Dish machine is working properly

Only approved chemicals are being used and organize

No lime build up in the dish machine

3 bath sink is done properly

Grease trap are clean regularly

Mop color coding is done properly and clean and signs of smell

No boxes in dish area

Trash bin are properly clean and no food/garbage leftover

Mop bucket is clean

No crack tiles

No busted lights

No presence of pest inside the store

Exhaust hood are cleaned regularly

Floor is always dry

Kitchen air-conditioning is clean and no dust build up

No damage equipment