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Site conducted
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Conducted on
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Prepared by
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Location
PERSONAL HYGIENE AND UNIFORM
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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.
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finger nails are trimmed and clean.
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No personal jewelries.
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Team Members has no sign of illness
KITCHEN AREA/LINE
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Food items and sauces are properly labelled.
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No expired items.
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FIFO is being practiced.
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Food hierarchy is done properly.
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Doing NCO consistently.
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Production sheet is updated.
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Sanitation bucket/soap is present.
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Hand washing sink is cleaned and have Soap/Sanitizer/Interfolded tissue
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Gloves are being used
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Food presentation, sequence is consistent.
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Timers are working and used consistently.
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Color coding of tongs/chopping board
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Team Members are aware of food allergens
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No force thawing
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Knifes/chopping board are clean and no chip
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All Thermometer are calibrated regularly
GRILL STATION
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Griddle is working properly and in good condition.
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Grill line chiller is in standard operating temperature.
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Gasket are cleaned and no slime.
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Items inside line chiller is in proper temperature ( 2°c-5°c max 8°c)
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Thermometer is complete and calibrated.
SAUTE STATION
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Pasta bath is working properly and no lime build up and operating with proper temperature
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Top burner is cleaned and well maintained.
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No carbon build up on top burner.
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Sauté line chiller is in standard operating temperature
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Weighing scale are present and calibrated
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Tasting spoons/tools is present
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Pan is clean no carbon build up
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Proper using of tongs
FRY STATION
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Oven is clean, working properly and in standard operating temperature
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Frylator is in standard operating temperature
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Frying Oil are filtered and in good condition
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No damage fry baskets
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Fry line chiller is in standard operating temperature
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Items inside line chiller is in proper temperature (2°c-5°c max 8°c)
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All items in line has proper label with day dots
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All items in line are freshly cut
MIDDLE STATION
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Heat strips are being used and in good condition
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Hot well is in standard operating temperature with no lime build up
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Salamander is working properly and in good condition
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Food items and sauces in hot well are in standard serving temperature
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All tools and items are present and complete
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Timers are being used
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Line printer are working properly
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Plates are clean and no chip off
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Rational oven is working properly and in good condition
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Chiller must be in standard operating temperature.
COLD STATION
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Hot well soups are working properly and lime build up
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Soups are in standard serving temperature/with proper spoodle
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Romaine Lettuce is cut in 1x1 size
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All desserts are labelled properly and no expired items
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All breadsticks are within shelf life and no sign of molding
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All hot soups is within holding time
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Bread cloth is wash daily
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Cold items are with proper temperature
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Cold person is applying NCO (Neat, Clean, Organize) change pan of soup in hot well, cleaning bread station after busy hours
PREP STATION
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Prep sink is cleaned and well maintained
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BOH tools is in proper place and organize
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Food and spices are organize with updated labels
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All chiller/DFC are organize and clean with updated labels
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FIFO is being done
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Ice Machine is working and no slime build up.
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Items and production are in proper temperature and in standard procedure
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Alfredo Sauce are in standard temperature and good taste no lumps and in standard procedure.
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Lasagna are in proper temperature and following the standard procedure
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Fire chart being used all the time and updated.
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Prep person is following color coding system
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Prep person is using correct tools and utensils to ensure correct measurement of produce
DISH STATION
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Dish machine is working properly
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Only approved chemicals are being used and organize
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No lime build up in the dish machine
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3 bath sink is done properly
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Grease trap are clean regularly
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Mop color coding is done properly and clean and signs of smell
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No boxes in dish area
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Trash bin are properly clean and no food/garbage leftover
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Mop bucket is clean
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Dish Temp are being used
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Water is being changed after busy hour or as needed
STORE CONDITION
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No crack tiles
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No busted lights
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No presence of pest inside the store
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Exhaust hood are cleaned regularly
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Floor is always dry
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Kitchen air-conditioning is clean and no dust build up
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No damage equipment
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Light ceiling are free from oil dripping
STORE
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