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  • Site conducted

  • Conducted on

  • Prepared by

  • Location

PERSONAL HYGIENE AND UNIFORM

  • 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

KITCHEN AREA/LINE

  • 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

GRILL STATION

  • 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.

SAUTE STATION

  • 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

FRY STATION

  • 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

MIDDLE STATION

  • 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.

COLD STATION

  • 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 STATION

  • 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 STATION

  • 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

STORE CONDITION

  • 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

STORE

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