Title Page
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Site conducted
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On-Site Sushi Bar Snapshot - Hawaii
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Conducted by
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Inspection Date and Time
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Store Name
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Store Number
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Your phone's geolocation should automatically fill the Location field. If it does not, please tap on the location icon below and select the location. Do not type in the address manually.
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Location
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Weather
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How busy is the store?
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1. Is the Sushi Chef working?
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1a. Is the Sushi Chef wearing proper uniform?
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1b. Is the Sushi Chef greeting guests upon approach to their showcase?
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2. Take a photo of the sushi showcase
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2a. Is showcase clean?
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2b. Is work station glass clean?
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2c. Take a photo of the Approved Schematic
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2d. Does Sushi Showcase align with Approved Schematic?
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Have Franchisee make Mandatory SKU(s)
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Take Picture of Corrected Showcase
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Submit Written Warning by End of Day (EOD) (cc: Michelle Nur-chowdhury)
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2e. Are Samples Available?
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Have Franchisee prepare "Ready Samples"
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Take Picture of "Ready Samples"
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Submit Written Warning by End of Day (EOD) (cc: Michelle Nur-chowdhury)
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3. Number of Sushi packs (Sushi SKU only)
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4. Number of Sushi SKU (Sushi only, excluding Brown Rice)
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4a. Take a picture of of EVERY individual SKU
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4b. Are SKUs being made according to the Product Note / Spec?
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Add description under "Note" and;
Take photos of removed product(s) that are not made according to the Product Note (PN) / Spec under "Media" -
Submit Written Warning by End of Day (EOD) (cc: Michelle Nur-chowdhury)
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4c. Are Crunch SKUs broken up by NON Crunch SKUs?
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Have Franchisee make corrections
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Take Picture of Corrected Showcase
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5. Are the 5 Mandatory SKUs available?
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5a. Picture of Nigiri Combo
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5b. Picture of Honolulu Roll
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5c. Angel Combo
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5d. Rainbow Deluxe
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5e. Tuna Volcano
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Have Franchisee make Mandatory SKU(s)
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Which of the 5 Mandatory SKU(s) is/are missing?
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Take Pictures of Correction (missing SKU's)
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6. Does the kiosk have both Seaweed and Gyoza?
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7. How many packs of Sides are available?
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8. How many packs of Teriyaki Bowls are available?
- Less than 5
- 5 to 10
- 11 to 15
- More than 15
- N/A - This location does not sell chilled rice bowls
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8a. Picture of Teriyaki Bowl
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9. Is the current LTO available?
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9a. How many packs of the LTO are available?
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10. Are the following items available? – Family / Value Packs, All Salmon Combo, Crunch Items
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11. Is the DPR (Daily Production Record) filled out entirely AND correctly?
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11a. Picture of DPR (Take a photo of the previous week's DPR and current week's DPR)
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Add description under "Note" and;
Take photos of DPR not filled out entirely nor correctly under "Media" -
Submit Written Warning by End of Day (EOD) (cc: Michelle Nur-chowdhury)
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Take a picture of the DPR for the past 4 weeks
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12. Is the Cleaning Log filled out correctly?
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12a. Picture of Cleaning Log
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13. Is the Temperature Log filled out correctly? Check that it doesn't look dry-labbed.
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13a. Picture of Temperature Log
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14. Are pH test strips (or pH meter and pH buffer solution) available and in good working condition (ie. not expired, and/or functional and calibrated)?
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For pH TEST STRIPS: Check that the pH test strips are not expired.
For pH METER: Check that the pH meter is working (able to turn on) and calibrated. Check that the pH buffer solution is not expired. -
15. Is the most updated PN being used?
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Attach a photo of the PN version being used
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16. Are all vacuum-packaged seafood items (i.e., imitation crab, sushi ebi, salmon, tuna) slit / cut open prior to defrost?
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17. Are there receiving dates observed on delivered goods in storage?
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18. Does this store do a delivery to other locations?
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Photo of DSD logs
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Photo of the cooler (delivery box) & ice (which operator use for delivery locations)
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Immediate follow-up needed?
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Additional Comments [If Yes, specify comments under 'Notes' and 'Photos']
