Opening Audit

• Business Name

• Location
  Address

• Conducted on

  Date

• Prepared by

• Document No.

Examine the cleanliness of the BACK DOOR and CHEMICAL STORAGE area.

• This is to include the entire outside parking area, all spaces by the liquor cabinet, hallway door, and up to the mop sink and water heater by the office.

• OUTSIDE PARKING AREA WAS CLEANED.

• Is the ground clear of all trash, empty boxes and cigarette butts?

  Yes

  No

  N/A

• Was the shed locked?

  Yes

  No

  N/A

• LIQUOR CABINET AREA WAS CLEANED AND ORGANIZED.

• Are the employee shelves orderly and void of any roaming objects?

  Yes

  No

  N/A

• Are all empty kegs, bun racks, boxes and oil containers neatly organized against the walls?

  Yes

  No

  N/A

• Was the liquor cabinet locked?

  Yes

  No

  N/A

• ALL SENSITIVE ITEMS WERE PROPERLY STORED.

• Is there any liquor out?

  Yes

  No

  N/A

• Are there any towel bags out?

  Yes

  No

  N/A

• CHEMICAL RACK WAS CLEANED AND ORGANIZED.

• Is the chemical rack orderly and clean?

  Yes

  No

  N/A

• Are all chemicals properly labeled?

  Yes

  No

  N/A

• Is there any sigh of a chemical leak, or corrosion from a possible spill?

  Yes

  No

  N/A

• Is there anything besides chemicals being stored on the chemical rack?

  Yes

  No

  N/A

• MOP SINK WAS CLEANED AND ORGANIZED.

• Are all mops hanging up to dry?

  Yes

  No

  N/A

• Are all mop buckets empty and clean?

  Yes

  No

  N/A

• Is the mop sink washed out and clear of debris?

  Yes

  No

  N/A

• ALL FLOORS WERE PROPERLY SWEPT AND MOPPED.

• Are all corners and edges free of dirt and debris?

  Yes

  No

  N/A

• Are all baseboards clean?

  Yes

  No

  N/A

• Were the floors behind equipment and in tight fitting spaces neglected?

  Yes

  No

  N/A

• How well was the back door and chemical storage area closed?

• Notes & Comments:

Examine the cleanliness of the PREP KITCHEN and DISH PIT area.

• This is to include the walk-in and freezer, prep tables, shelving, dish sinks, and dish rack up to the entrance to the front kitchen.

• WALK-IN, ICE MACHINE AND FREEZER WERE CLEANED AND ORGANIZED.

• Are all shelves organized and all product stored neatly and separatly?

  Yes

  No

  N/A

• Are there any food droppings or crumbs on the floor or shelves?

  Yes

  No

  N/A

• Are there any food products uncovered?

  Yes

  No

  N/A

• PREP TABLES AND SHELVING WERE CLEANED AND ORGANIZED.

• Are all shelves organized and all product stored neatly and separatly?

  Yes

  No

  N/A

• Are there any food droppings or crumbs on the floor or shelves?

  Yes

  No

  N/A

• Are there any food products uncovered?

  Yes

  No

  N/A

• Are all tables wiped and clean?

  Yes

  No

  N/A

• Are the trash cans empty and clean?

  Yes

  No

  N/A

• ALL DISHES WERE FINISHED.

• Is the dish rack itself clean with all bins empties and turned upside down to dry?

  Yes

  No

  N/A

• Are there any dishes left unwashed from the night before?

  Yes

  No

  N/A

• EVERYTHING WAS WIPED DOWN.

• Was the slicer cleaned?

  Yes

  No

  N/A

• Was the potato press cleaned and left leaning to dry?

  Yes

  No

  N/A

• Was the steam kettle cleaned?

  Yes

  No

  N/A

• The steam kettle was turned off.

  Yes

  No

  N/A

• Was the dishwasher cleaned and properly disassembled?

  Yes

  No

  N/A

• The dishwasher was turned off.

  Yes

  No

  N/A

• ALL FLOORS WERE PROPERLY SWEPT AND MOPPED.

• Are all corners and edges free of dirt and debris?

  Yes

  No

  N/A

• Are all baseboards clean?

  Yes

  No

  N/A

• Were the floors behind equipment and in tight fitting spaces neglected?

  Yes

  No

  N/A

• How well was the prep kitchen and dish pit closed?

• Notes & Comments:

Examine the cleanliness of the FRONT KITCHEN, LINE and EXPO area.

• This is to include the line equipment and coolers, the window, reach-in, and all of the expo area up to the dining room entrance.

• REACH-IN, LINE COOLERS AND EXPO COOLERS WERE CLEANED AND ORGANIZED.

• Are all shelves organized and all product stored neatly and separatly?

  Yes

  No

  N/A

• Are there any food droppings or crumbs on the floor or shelves?

  Yes

  No

  N/A

• Are there any food products uncovered?

  Yes

  No

  N/A

• PREP TABLES AND SHELVING WERE CLEANED AND ORGANIZED.

• Are all shelves organized and all product stored neatly and separatly?

  Yes

  No

  N/A

• Are there any food droppings or crumbs on the floor or shelves?

  Yes

  No

  N/A

• Are there any food products uncovered?

  Yes

  No

  N/A

• Are all tables wiped and clean?

  Yes

  No

  N/A

• Are the trash cans empty and clean?

  Yes

  No

  N/A

• THE HOODS WERE CLEANED AND REPLACED.

• Are the rightmost three hood baffles clean and degreases?

  Yes

  No

  N/A

• Is the entire hood system wiped clean both inside and out?

  Yes

  No

  N/A

• Are both grease traps empty?

  Yes

  No

  N/A

• EVERYTHING WAS WIPED DOWN.

• Was the grill cleaned?

  Yes

  No

  N/A

• The grill was turned off.

  Yes

  No

  N/A

• Was the flat top cleaned?

  Yes

  No

  N/A

• The flat top was turned off.

  Yes

  No

  N/A

• Were both fryers cleaned?

  Yes

  No

  N/A

• Both fryers were turned off.

  Yes

  No

  N/A

• Was the fry warmer cleaned?

  Yes

  No

  N/A

• The fry warmer and all heat lamps were turned off.

  Yes

  No

  N/A

• Were the microwaves cleaned?

  Yes

  No

  N/A

• ALL FLOORS WERE PROPERLY SWEPT AND MOPPED.

• Are all corners and edges free of dirt and debris?

  Yes

  No

  N/A

• Are all baseboards clean?

  Yes

  No

  N/A

• Were the floors behind equipment and in tight fitting spaces neglected?

  Yes

  No

  N/A

• How well was the front kitchen, line, and expo closed?

• Notes & Comments:

Examine the SECTIONAL CLEANINGS for both the grill and prep cooks.

• Was the PM sectional cleaning completed for the grill cook?

  Yes

  No

  N/A

• What was the PM sectional cleaning for the grill cook?

• How well was the PM sectional cleaning for the grill cook completed?

• Notes & Comments:

• Was the PM sectional cleaning completed for the prep cook?

  Yes

  No

  N/A

• What was the PM sectional cleaning for the prep cook?

• How well was the PM sectional cleaning for the prep cook completed?

• Notes & Comments:

Examine the cleanliness of the SERVER STATION and PEPSI ROOM area.

• This is to include the computer and drink station, the Pepsi closet, and all of expo prep area up to the microwaves.

• THE PEPSI ROOM WAS CLEANED AND ORGANIZED.

• Are all shelves organized and all product off the floor?

  Yes

  No

  N/A

• Are there any personal belongings present?

  Yes

  No

  N/A

• THE COMPUTER STATION WAS CLEANED AND ORGANIZED.

• Are all check presenters wiped clean and neatly organized?

  Yes

  No

  N/A

• Are there any unnecessary or roaming object present?

  Yes

  No

  N/A

• Is the trash can empty and clean?

  Yes

  No

  N/A

• SERVER STATION CABINETS WERE ORGANIZED.

• Are all shelves organized and clean?

  Yes

  No

  N/A

• Are there any personal belongings present?

  Yes

  No

  N/A

• Are there any unnecessary or roaming object present?

  Yes

  No

  N/A

• CONDIMENT STATION WAS ORGANIZED AND CLEANED.

• Are all sugar caddies, salt, pepper, Tabasco, oil and vinegar supplies clean and present?

  Yes

  No

  N/A

• Are there any unnecessary or roaming object present?

  Yes

  No

  N/A

• ALL DISHES WERE PUT AWAY.

• Are there any dish racks left out for the openers?

  Yes

  No

  N/A

• Are all ramekins washed, dried, and placed on expo?

  Yes

  No

  N/A

• Are all glasses washed and stacked?

  Yes

  No

  N/A

• EVERYTHING WAS WIPED DOWN.

• Were the microwaves cleaned?

  Yes

  No

  N/A

• Was the Pepsi machine cleaned?

  Yes

  No

  N/A

• We're the Pepsi machine taps left soaking?

  Yes

  No

  N/A

• Was the coffee machine cleaned?

  Yes

  No

  N/A

• Was the coffee machine turned off?

  Yes

  No

  N/A

• Was the iced tea machine cleaned?

  Yes

  No

  N/A

• Was the iced tea machine turned off?

  Yes

  No

  N/A

• ALL FLOORS WERE PROPERLY SWEPT AND MOPPED.

• Are all corners and edges free of dirt and debris?

  Yes

  No

  N/A

• Are all baseboards clean?

  Yes

  No

  N/A

• Were the floors behind equipment and in tight fitting spaces neglected?

  Yes

  No

  N/A

• How well was the server station and Pepsi room area closed?

• Notes & Comments:

Examine the cleanliness of the BATHROOMS and DINING ROOM area.

• This is to include the men's and women's bathrooms, the back hallway, host stand, and the entire dining room including the patio and up to the street.

• BATHROOMS WERE SCRUBBED, CLEANED, AND STOCKED.

• Are the toilets scrubbed inside and out?

  Yes

  No

  N/A

• Are the walls, stall partitions, and trash cans wiped and cleaned?

  Yes

  No

  N/A

• Are the mirrors and countertops wiped and cleaned?

  Yes

  No

  N/A

• Are the soap, towel, and toilet paper dispensers filled and clean?

  Yes

  No

  N/A

• Are baby changing stations wiped and clean inside and out?

  Yes

  No

  N/A

• Are the trash cans empty and clean?

  Yes

  No

  N/A

• HOST STATION WAS ORGANIZED AND CLEANED.

• Are all sugar caddies, salt, pepper, Tabasco, oil and vinegar supplies clean and present?

  Yes

  No

  N/A

• Are there any unnecessary or roaming object present?

  Yes

  No

  N/A

• Is the trash can empty and clean?

  Yes

  No

  N/A

• Is the sanitizer bucket empty and clean?

  Yes

  No

  N/A

• Were all towels taken and placed in the hamper?

  Yes

  No

  N/A

• TABLES WERE PROPERLY RESET.

• Are all tables set with menus, pencils, silverware, and drink menus?

  Yes

  No

  N/A

• are all tables organized and set uniformly?

  Yes

  No

  N/A

• THE PATIO WAS CHAINED UP AND PROPERLY STORED.

• Is the patio furniture chained up and both the TV box and chains are locked?

  Yes

  No

  N/A

• Are there any chairs stacked or signs that the patio furniture was treated poorly?

  Yes

  No

  N/A

• ALL FLOORS WERE PROPERLY SWEPT AND MOPPED.

• Are all corners and edges free of dirt and debris?

  Yes

  No

  N/A

• Are all baseboards clean?

  Yes

  No

  N/A

• Were the floors behind equipment and in tight fitting spaces neglected?

  Yes

  No

  N/A

• How well were the bathrooms and dining area closed?

• Notes & Comments:

Examine the cleanliness of the BAR area and LIQUOR STORAGE.

• This is to include everything behind the bar and everything inside the liquor cabinets.

• CONDIMENT STATION WAS ORGANIZED AND CLEANED.

• Are all sugar caddies, salt, pepper, Tabasco, oil and vinegar supplies clean and present?

  Yes

  No

  N/A

• Are there any unnecessary or roaming object present?

  Yes

  No

  N/A

• THE COMPUTER STATION WAS CLEANED AND ORGANIZED.

• Are there any unnecessary or roaming object present?

  Yes

  No

  N/A

• Are all check presenters wiped clean and neatly organized?

  Yes

  No

  N/A

• is the trash can empty and clean?

  Yes

  No

  N/A

• Is the host iPad plugged in and charged?

  Yes

  No

  N/A

• Is the sanitizer bucket empty and clean?

  Yes

  No

  N/A

• Were all towels taken and placed in the hamper?

  Yes

  No

  N/A

• ALL DISHES WERE FINISHED AND PUT AWAY.

• Is the bus tub empty and clean?

  Yes

  No

  N/A

• Is the ice catcher empty and clean?

  Yes

  No

  N/A

• Are the mats clean, dry, and laying flat?

  Yes

  No

  N/A

• ALL VOLATILE FOOD AND BEVERAGE WAS STORED SAFELY OVERNIGHT.

• Is the fruit tray covered and stored in the fridge?

  Yes

  No

  N/A

• Is the leftover lemonade covered and stored in the fridge?

  Yes

  No

  N/A

• Are the cherries covered and stored in the fridge?

  Yes

  No

  N/A

• Is the salt rimmer empty and clean? Are the leftover salts kept and covered?

  Yes

  No

  N/A

• ALL BOTTLES, MIRRORS, AND WOODWORKING WAS DUSTED AND CLEANED.

• Are all liquor bottles clean and faced?

  Yes

  No

  N/A

• Are all mirrors and woodworking clean and dust free?

  Yes

  No

  N/A

• ALL ELECTRONICS WERE TURNED OFF.

• Are all 8 TVs off?

  Yes

  No

  N/A

• Is the amplifier off?

  Yes

  No

  N/A

• Are the cable boxes off?

  Yes

  No

  N/A

• Are the Mini Macs off?

  Yes

  No

  N/A

• UTENSILS WERE WASHED AND STORED.

• Are the tongs, bottle opener, wine key, and strainer all hanging up on the appropriate hooks?

  Yes

  No

  N/A

• Was the ice cream scoop washed and stored properly?

  Yes

  No

  N/A

• Was the muddler washed and stored properly?

  Yes

  No

  N/A

• Was the jigger washed and stored properly?

  Yes

  No

  N/A

• EVERYTHING WAS WIPED DOWN.

• Was the shake machine cleaned, taken apart, and left soaking?

  Yes

  No

  N/A

• Was the beer drain cleaned, taken apart, and left soaking?

  Yes

  No

  N/A

• Was the soda gun cleaned, taken apart, and left soaking?

  Yes

  No

  N/A

• ALL STOCKING WAS DONE UP TO PAR.

• Is the bar cooler stocked? Reference the stickers on the inside of the bar cooler doors.

  Yes

  No

  N/A

• Is the quick access liquor cabinet stocked? Reference the stickers on the inside of the cabinet doors.

  Yes

  No

  N/A

• Is the shake supplies cabinet stocked? Reference the stickers on the inside of the cabinet doors.

  Yes

  No

  N/A

• Is the computer station stocked? Reference the stickers on the inside of the shelving walls.

  Yes

  No

  N/A

• ALL FLOORS WERE PROPERLY SWEPT AND MOPPED.

• Are all corners and edges free of dirt and debris?

  Yes

  No

  N/A

• Are all baseboards clean?

  Yes

  No

  N/A

• Were the floors behind equipment and in tight fitting spaces neglected?

  Yes

  No

  N/A

• How well were the bar area and liquor storage closed?

• Notes & Comments:

PRE-PREPARATIONS to ready the restaurant for the opening employees.

• Unlock the back door to ensure everyone can get it.

• Lay out the server keys by the server station for pickup by the opening server.

• From the liquor cabinet, get 8 towels and disperse them throughout the restaurant.

• Update the roster map at the host stand.

• Did you cut any employees or call anyone in for today's roster?

  Yes

  No

  N/A

Examine the preparedness of the OPENING BARTENDER for business open.

• Utilize the AM Bartender Checklist for reference.

• THE GARNISHMENT STATION IS FULLY SET UP AND STOCKED.

• Iced tea, lemonade, and water pitchers have been placed on the ledge by bar entrance.

• Fruit has been cut and placed on ice.

• The salt-rimmer is clean and full.

• Tongs are present for grabbing fruits.

• THE SHAKE STATION IS FULLY SET UP AND STOCKED.

• The towel and soap dispensers are full and stocked.

• The shake maker is clean and assembled.

• Shake mix-ins have been stocked and cherries have been brought over from the cooler.

• The ice cream scoop is placed next to the freezer and the freezer has ice cream stocked in it.

• THE DRINK STATION IS FULLY STOCKED AND READT TO PRODUCE.

• The triple sink has been set up and properly filled with sanitizer and beer cleaner solutions.

• The ice well is has been filled to the rim and beyond!

• All matts, coasters, straw cup, etc. are properly placed in the trough and at the corner of the bar.

• ALL FLOORS HAVE BEEN SWEPT AND SPOT-MOPPED.

• How well did the opening bartender complete their morning duties?

• Notes & Comments:

• My opening bartender was...

Examine the preparedness of the OPENING SERVER for business open.

• Utilize the AM 1st Cut Checklist for reference.

• PATIO IS FULLY SET UP AND CLEAN.

• All tables are set up and organized according to the roster map at the host stand.

• Are the cables stored properly in the Pepsi closet?

  Yes

  No

  N/A

• All three umbrellas are set up and popped. (Weather depending)

• All railings have been wiped clean. All tables and chairs have been wiped clean.

• HOST STAND IS FULLY SET UP AND STOCKED.

• The sani bucket has been filled and placed below.

• All sugars, salts, peppers, and Tabasco are stocked and orderly.

• All menus, kids menus, crayons, silverware, and napkins are stocked and orderly.

• All windows are fee of handprints and smudges.

• Matt's have been pulled from the Pepsi closet and placed by the entryway.

• All boosters, high chairs, and slings are clean.

• The area is free of roaming items and has been wiped down.

• SERVER STATION IS FULLY SET UP AND STOCKED.

• All sugars, salts, peppers, Tabasco, oil and vinegar are stocked and orderly.

• All, silverware, napkins, and ToGo items are stocked and orderly.

• Matt's have been pulled from the Pepsi closet and placed by the entryway.

• The area is free of roaming items and has been wiped down.

• Expo has been pre-opened.

• Is there a sanitizer bucket filled and placed by expo?

  Yes

  No

  N/A

• Is coffee brewing?

  Yes

  No

  N/A

• Is iced tea brewing?

  Yes

  No

  N/A

• Is the Pepsi machine assembled?

  Yes

  No

  N/A

• Is expo orderly and ready to produce meals?

  Yes

  No

  N/A

• ALL FLOORS HAVE BEEN SWEPT AND SPOT-MOPPED.

• How well did the opening server complete their morning duties?

• Notes & Comments:

• My opening server was...

Examine the preparedness of the OPENING COOK for business open.

• Utilize the AM Cook Grill Checklist for reference.

• DISH PIT IS CLEAN AND FULLY SET UP.

• The triple sink has been set up and properly filled with sanitizer and soaking solutions.

• The dish rack is clean and all bins are set up ready to receive dirty dishes.

• Are the silverware and ramekin buckets full of soaking solution?

  Yes

  No

  N/A

• Is the ice catcher set up?

  Yes

  No

  N/A

• Are both mats down?

  Yes

  No

  N/A

• THE LINE IS CLEAN AND FULLY SET UP.

• Both fryers have been cleaned out and refilled. If it is Monday or Friday, the oil is renewed and fresh.

• The grill, flat top, both fryers, steam well, and both heat lamps are turned un and warmed up.

• All cutting boards, utensils, spatulas, tongs, etc. are on line and placed.

• THE LINE IS FULLY STOCKED AND READY TO PRODUCE.

• Grill shake, fry shake and brown sugar have been filled.

• Panko has been made and bread crumbs are fresh.

• All meats have been stocked to the brim.

• Are chicken breasts, strips, and nuggets stocked?

  Yes

  No

  N/A

• Are beef and buffalo patties stocked?

  Yes

  No

  N/A

• All cheeses are stocked with backups stored below.

• All cold toppings are stocked with backups stored in the reach-in.

• All hot toppings are stocked with raw backups stored in the reach-in.

• Brioche, rustico, pretzel, GF, and slider buns are stocked.

• ALL FLOORS HAVE BEEN SWEPT AND SPOT-MOPPED.

• How well did the opening cook complete their morning duties?

• Notes & Comments:

• My opening cook was...

Examine the RESTAURANT as a whole.

• Make absolute sure that everything is clean, stocked, and ready to go before you open for business.

• Lemonade is made up to par.

• Lights are on A.

• Patio music is on.

• All TV's are on sports or slides.

• All tables are clean, leveled and properly set.

• All menu boards are up to date and in good repair.

• All railings, ledges, tables, booths, chairs, and counters are dusted, wiped and clean.

• The front door is unlocked.

• The whole staff is SMILING and EAGERLY awaiting their guests!!!

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• Notes & Comments:

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