Title Page
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Document No.
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QSC Fish and Company
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The Bistro Group
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Conducted on
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Prepared by: Myca Formaran
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Location
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Personnel
FOH CLEANLINESS
EXTERIOR
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Parking lot/Landscaping- well maintained. stripes and Handicap markings and/or signage present. No pot holes, free of debris.
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Building Exterior/Signage/Lighting-Well maintained, no graffiti, no cobwebs, all lights working and current specification
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Awnings- well maintained, clean, no tears, no cobwebs
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Windows/Ledges- Cleaned regularly, no heavy dust, no cracks, holes or broken seals, no cobwebs
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Sidewalks- well maintained, clean free of debris, no gum build up, no presence of upheaving or large cracks.
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Podium- clean, organized, in good repair.
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Patio furniture- clean, organized, dust free.
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Patio set up/caddie/menu- clean, well maintained, all menu and salt and pepper are in good condition
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Patio Doors- well maintained, clean no build up dirt in thresholds, decals/stickers are current and legible.
LOBBY
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Interior front door- well maintained, clean, no build up dirt in thresholds.
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Walls/Window/Ledges- clean, well maintained, no staples, chips, nicks on painted surfaces, no dust build up
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Ceiling/Vents- lean, dust free no stains or rust, all tiles are intact, no chips or scratches.
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Lighting- all lights working, consistent bulbs, clean and dust free.
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Floors/baseboards- clean, well maintained, free of dust and debris, grout clean, no faded or bleached trim
RESTROOMS
Women's
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Entry/Doors-Clean, well maintained.
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Odor-Fresh, clean, not heavily perfumed.
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Ceiling/vents-Clean, dust free, no stains or rust, all tiles intact no chips or scratches.
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Walls- Clean, well maintained free of dirt and dust build up.
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Stalls/Partitions- Clean, well maintained, graffiti free.
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Toilet- Clean, well maintained seats secure.
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Diaper Station-Clean, sanitized , stocked with liners used.
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Trash Cans-Clean, odor free, appropriate linens used
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Countertop/sinks/mirrors- clean, sanitary, no build up, graffiti free, no smudges, well maintained, counter cabinets must be locked if chemicals are stored, no visible cleaning tools.
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Entry/Doors-Clean, well maintained.
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Soap/Paper Supplies/Dispensers/Hand dryer- working clean, stocked
Men's
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Toilet- Clean, well maintained seats secure.
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Odor-Fresh, clean, not heavily perfumed.
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Walls- Clean, well maintained free of dirt and dust build up.
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Diaper Station-Clean, sanitized , stocked with liners used.
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Stalls/Partitions- Clean, well maintained, graffiti free.
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Trash Cans-Clean, odor free, appropriate linens used
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Ceiling/vents-Clean, dust free, no stains or rust, all tiles intact no chips or scratches.
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Countertop/sinks/mirrors- clean, sanitary, no build up, graffiti free, no smudges, well maintained, counter cabinets must be locked if chemicals are stored, no visible cleaning tools.
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Soap/Paper Supplies/Dispensers/Hand dryer- working clean, stocked
DINING ROOM
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Lighting/Fixtures-All lights working, consistent bulbs, clean and dust free.
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Ceiling/Vents- clean,dust free, no stains or rust, all lines intact, no chips or scratches on vents
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Blinds-well maintained, free of dust build up, no splatter marks
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Decor- per current FishCo standards, clean, no dust build up
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Walls/Window/Ledges- clean, well maintained, no staples, chips, nicks or painted surfaces, no dust build up
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Table alignment- no wobbling tables, aligned as per FISHCO standard
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Audio Visual- TV's clean, in good working condition
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Table set-up- clean, well maintained. Set up as per FISHCO standard
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Carpeting and Baseboards- Clean, well maintained, no faded or bleached trim.
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Tile floors- Clean, well maintained, free of dust and debris, grout clean.
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High chairs- accessible, clean, well maintained, sanitized after each use, stacked at safe height, working straps present.
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Table placement/Tables- per schematic, tables aligned, clean, no gum under table, level and sturdy.
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Chairs/Booths- clean, well maintained, no gum build up underneath.
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Flatware- clean, stocked, properly rolled, properly distributed.
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Server Station-clean, organized, maintained, no debris under station.
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Trash cans- clean, well maintained, no odors, liners used.
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Bus-stands clean and in good repair
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Table & Beverage napkins available, tooth pick , wet napkins
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Peppermills in good conditon
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Paper straw was available
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Busser’s kit with complete accessories and Available for use .
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Condiments available
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Roll-ups or cutlery available
BAR
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Lighting/Exit Lighting/Fixtures - All lights working, consistent bulbs, clean and dust free
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Ceilings/Vents - Clean, dust free, no stains or rust, all tiles intact, no chips or scratches on vents
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Windows/Ledges - Clean, well maintained, no staples, chips, nicks on painted surfaces, no dust
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Lighting/Exit Lighting/Fixtures - All lights working, consistent bulbs, clean and dust free
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Bar Dining Floors/Baseboards/Foot Rails - Clean, well maintained, transitions to other surfaces in good repair, foot rails clean<br>
BAR CLEANLINESS
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Bar Service Well/Dump Sink - Clean, well maintained, leak free, clutter free
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Trash Cans/Enclosures - Clean, well maintained, no odors, liners used
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Bar Cabinet Storage - Clean, organized, clutter free
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Bar Floors/Baseboards/Drains - Clean, well maintained, no build-up under or around equipment, grout clean
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Blender - Clean, well maintained, no sticky or residual build-up
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Coffee Station - Clean, sanitized, fresh daily, no residue build-up, good repair, not dripping
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Coolers/Compressors - Clean, proper temperatures, R&M of unit maintained
BAR PREP
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Back-up Fruit - LDIR, 34° to 40° F (1° to 4° C) 24 hour shelf life,firm product, cut glove in use while prepping
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Garnish Tray - LDIR (including specific time), 4 hour shelf life with visual inspection; fresh, firm, not discolored, cut to specification,
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Bar Recipe Guide - On station, current specs and clean, beverage recipes available, bartender can describe all drink
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Bar Smallwares- Approved, cleaned and sanitized, in good repair to prevent any type of contamination to food products, stored properly, sanitized every 4 hours
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Measuring System - Consistent measuring system, jiggers (company mandate)
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Glass Chiller - Glasses chilled or frosted per refrigeration specification, no ice, no liquid or glass debris, door slides clean, mesh mats on the base of the chiller
BAR
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Ice Bins clean and in good repair
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Glassware stocked, organized and sparkling clean
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Bar labeled or bar schematic
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Product quality - Shelf life , Portion, Sensitivity
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Glass washing area clean and organized
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Tea pots clean and sanitized
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Bar rolodex clean and updated
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100% Product availability
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All product from APL
Recipe Adherence
BACK OF THE HOUSE
BOH Cleanliness
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Dispatch Window- organized, uncluttered window.
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Kitchen printer- clean, functional, stocked with paper, back up paper available.
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Ceiling/vents- clean, dust free, no stains or rust, all tiles intact, no chips or scratches on vents.
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Lightings/Exit lightings- all lights working, consistent bulbs, clean and dust free.
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Walls- clean, well maintained.
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Floors/baseboards/grout- clean, well maintained, no odors, liners used.
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Trash cans/enclosures- clean, well maintained, no odor, liners used.
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Mop sink/mop bucket- clean, organized, free of debris, free of odor.
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Cleaning Supplies-clean and organized,<br>.
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Brooms/mops/squeegees- stored properly(hung), clean and labeled.
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Dry storage- clean, organized, clutter free, free from personal items.
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Water filtration- properly installed with shelf life.
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Team member break area- clean, organized, sanitary and well maintained.
EQUIPMENT & SMALLWARE
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Griddle- 350F (177C), well maintained, drip pans are clean, thermometer are present and functional.
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Microwave- programmed, labeled, interior and exterior clean, well maintained.
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Steam table- clean, well maintained no lime build up.
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Filter Machine- clean, well maintained, with personal protective equipment (PPE) in use.
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Fryer cleanliness- clean, minimal oil build up, no build up between fryers, skimmer available and used.
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Oil quality- clean fresh oil, minimal debris, oil not dark brown, or burning/smoking( use of oil log)
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Ice Machine- clean, no slime, mold or rust build up, scoops and buckets inverted while hanging.
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Cutting boards- clean, sanitized, in good repair.
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Knives- clean, sanitized, safely stored, sharpen regularly, holds clean
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Labels and Label Dispenser - All labels available, dispensers clea
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Pans/Salad Bowls - Clean, available, air dried, well maintained, salad bowls refrigerated, no water spots
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Scale - Calibrated, clean, NSF approved
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Storage Containers - Clean, sanitized, well maintained, NSF approved
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Trays - Stocked, clean, sanitized, well maintained, appropriate quantity available for volume
REFRIGERATION CLEANLINESS
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Freezer Cleanliness/Organization - Clean, organized, maintained, product dated at receiving, stock rotated, product stored properly, thermometer present<br>
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Pantry chiller Cleanliness/Organization - Clean, organized, maintained, product dated at receiving, stock rotated, product stored properly, thermometer present<br>
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Chip Station Freezer - Clean, free of debris, thermometer present inside, gaskets clean and in good repair, compressor coils clean, handles in good repair<br>
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Grill Cooler - Clean, free of debris, thermometer present inside and gaskets, compressor coils, and handles in good repair
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Prep Cooler - Clean, free of debris, thermometer present inside, gaskets clean and in good repair, compressor coils clean, handles in good repair
OPERATIONS
CHECKLIST
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Daily Bar QSC- completed 2 times daily conducted effectively with integrity.
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FOH QSC- completed 2 times daily conducted with integrity
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BOH Linecheck- completed 2 times daily, conducted with integrity
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Prep/production sheets- completed prior to start of BOH shift , accurate/adjusted prep pars.
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Receiving Inspection Report- completed with integrity.
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Cooking/cooling log- completed with integrity
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Produce washing record- completed with integrity.
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Thermometer Calibration Form- completed with integrity.
OPERATIONS
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Communication- daily communication tools utilized, manager meeting conducted frequently. Pre-shifts being done before the shift.
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Marketing materials- Current, approved materials posted, non-handwritten, available, clean and in good condition.
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First aid Kit- on premise, stocked
TRAINING
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Team member training files- compiled at office area.
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Certified Managers- appropriate number of MIT trained managers.
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IST:FOH/BOH- Certified trainers.
Grooming standards FOH
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Apron
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Well pressed Uniforms
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Tickler
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3 click pens
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3 click lighters
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Hand sanitizer Unscented<br>
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Black socks
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Black Shoes
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Hairstyle hair for Girls Donut Bun <br>Male- Clean cur , shaven
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Jeans
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Trainer Pin
Grooming standard BOH
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Black steel toe
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Inner sando or shirt
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Cargo pants black
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Clean Apron
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Clean apron
TAKE OUT
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Take Out Procedures - Ensures guest order per quoted pick up time, ensures order accuracy with guest, ensures proper condiments and flatware are included with order, utilizes FISHCO proprietary take-out container
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Telephone Procedures - Answers telephone within 2 rings with a professional greeting, follows genuine suggestion procedures, repeats order to guest, obtains guests name and telephone number, confirms pick-up time, observe on hold times
Service Sequence Standard
12 points of Guest Contact
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Door person open the door for the guest.
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Greet the guest with the eye contact, enthusiasm and energy.
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Apply hospitality factors (Things to look for: Carry baggage for the guest; offer coloring sheets, crayons and high chair for the kids; Addresing regular guest on a first time basis)
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Seat the guest and hand the menu in an open manner.
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Introduce MOD, Server, Textify and Wifi Password (Note: all or nothing)
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Remove extra roll -ups ( depending on the number of guests)
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Did other FOH team members greet to welcome the entering guests?
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Manage the wait (if applicabe)
SERVER
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Extend a warm greeting. Introduce himself by name and build rapport with the guest
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Navigates the menu. Applies Menu Navigation technique while holding a menu.
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Suggest a beverage or specialty drinks.
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Arrive immediately or within 30 seconds to acknowledge the guest
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Appear to be knowledgeable about the menu items
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Suggest and recommend our top sellers and new items on the menu.
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Use a tickler in writing the order
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Advise the guest about the Food Serving Time after repeating orders
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Repeat the order.
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Remove unnecessary set-up or add needed set-up like extra utensils, plates and fishbones.
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Serving and delivering items in proper sequence and timing;
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Drinks (3-5minutes) with bev napkin
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Present the order list to the guest table
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Soup (3-5minutes)
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Appetizer/Salad (7-10minutes)
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Main Entree (10-15 minutes)
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Pastas (15-20 minutes)
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Applying "zooming-in" service.
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Applying A+ (cracked pepper, Russian Service, change plate)
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Present the complimentary sauce set
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Proper timing of checkback
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Secondary Services:
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Offering glass of water
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Check back mentioning the specific food item
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Refilling of drinks
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Removing soiled plates and clutters on table
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Offering desserts or coffee
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Prompt delivery of check upon guest request.
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Thanking and inviting the guests on their next visit
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Assisting and opening the door for the guest upon leaving
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Ask the guest for any feedback(textify program)
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Selling Bff Card no Hard selling
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Provide basic service such as plates, condiments, service water
THE SHIFT
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Manager Interaction - Touching tables, coaching Team Members, and engaging guest, evaluating restaurant regularly to identify issues and remedie
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Team Member Appearance & Uniform Standard - Well groomed, proper hygiene, uniform per FISHCO standard
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AV Picture Quality - Televisions are operating with a clear picture, projectors are operating with a clear picture, which is within the screen frame
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Lighting - Lighting levels and blinds adjusted appropriately for conditions, providing maximum street view into the restaurant without compromising video picture quality
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Sound - Background music is at an audible level; adjusted throughout the shift, when the game is on, announcers are completely audible (i.e., you can hear them clearly)
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Temperature - Comfortable temperature for guests Meets
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WI-FI -WIFI available and working properly<br>
FOOD EXPERIENCE
DRINKS
APPETIZER/SOUP/SALAD
ENTREE
DESSERT
MENU ITEMS
GRILL
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Salmon Fillet prep- LDIR, fully thawed refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days
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Dory Fillet prep- LDIR, fully thawed refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days
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Chicken Breast- LDIR, fully thawed refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days
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Head on Shrimp (36-40) LDIR, fully thawed refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days
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Cala ring/tentacles -LDIR, fully thawed refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days
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Crablets -LDIR, fully thawed refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days
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Crablets marinated-LDIR, fully thawed marinated refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days
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Porkchop-LDIR, fully thawed marinated refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days
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Pork belly-LDIR, fully thawed marinated refrigerated portioned and covered 40F ( 4C)<br>Shelf life 2 days
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Ribs (cooked)- LDIR, thawed, cling wrapped, 40F (4C) 3 days shelf life
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Peri-peri Chicken- LDIR, thawed, cling wrapped, 40F (4C) 3days shelf life
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Tomato Caper relish- LDIR covered in juice , not wilted (40F) 4C 12hours
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Garlic Crust prep- Labeled, clean hotel pan with lid 3 days shelf life
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Peri peri Sauce- Labelesd, ckean hotel pan with cover and refrigerated 2 days shelf life
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Grill Seasoning- Labeled, clean shaker, medium lid 7 days shelf life
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Batter Mix- Labeled, clean hotel pan with lid,mixed well. 2Days*<br>
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8" Flour Tortilla-LDIR, fresh, stored in airtight container, no mold, stored in chiller. 2Days*<br>
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COORDINATOR
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Cocktail Vinegar-Labeled, clean hotel pan with lid stored in chiller 40°F (4°C) 2Days*<br>
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Tomato salsa-Labeled, clean hotel pan with lid stored in chiller 40°F (4°C) 2Days*<br>
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Tomato capers-Labeled, clean hotel pan with lid stored in chiller 40°F (4°C) 2Days*<br>
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Chipotle mayo- Labeled, clean hotel pan with lid stored in chiller 40°F (4°C) 2Days*<br>
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Cheese sauce-Labeled, clean hotel pan with lid stored in chiller 40°F (4°C) 2Days*<br>
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Pata Dip sauce-Labeled, clean hotel pan with lid stored in chiller 40°F (4°C) 2Days*<br>
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Spinach prep-Labeled, clean hotel pan with lid set up in line raised chiller 40°F (4°C) 2Days*<br>
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Parsley sprigs-Labeled, clean hotel pan with lid set up in line raised chiller 40°F (4°C) 2Days*<br>
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Onion Rings/tomato -slicedLabeled, clean hotel pan with lid set up in line raised chiller 40°F (4°C) 2 Days<br>
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White Rice-Loose, Fluffy, No burnt spots, 140°F (60°C) 6 Hours<br>
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Hainanese Rice-Loose, Fluffy, No burnt spots with strong ginger flavor , 140°F (60°C) 6 Hours<br>
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Seafood Rice-Loose, Fluffy, No burnt spots, all ingredients incorporated well,140°F (60°C) 6 Hours<br>
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Lemon wedge-Labeled, clean hotel pan with lid set up in line raised rail chiller 40°F (4°C) 2 Days<br>
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Chopped parsley-Labeled, clean hotel pan with lid stored in warm temperature 1day <br>
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Sliced carrots/sayote-Labeled, clean hotel pan with lid set up in line raised rail chiller 40°F (4°C) 1day <br>
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Ginger sauce-Labeled, clean hotel pan with lid stored in warm temperature 1day <br>
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Lemon butter sauce-Labeled, clean hotel pan with lid stored in warm temperature 1day <br>
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Salted egg sauce-Labeled, clean hotel pan with lid stored in warm temperature 1day <br>
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Chilli dip-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2 Days<br>
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Grated parmesan-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2 Days<br>
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Ginger paste-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2 Days<br>
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Garlic minced-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2 Days<br>
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Shredded leeks-Labeled, clean hotel pan with lid set up in line chiller soaked in cold water 2 Days<br>
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Bias cut chili-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2 Days<br>
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Mushroom sauce -Labeled, clean hotel pan with lid set up in bainmarie 140°F (60°C) 2 Days<br>
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Peri peri sauce-Labeled, clean hotel pan with lid set up in bainmarie 140°F (60°C) 2 Days<br>
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New York Fish prep-LDIR, fully thawed with stuffing refrigerated, portioned and covered 40°F (4°C) 2 Days<br>
FRYER
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PhiladelphiaShrimp poppers LDIR, fully thawed marinated ,refregerated, portioned and covered 40°F (4°C) 2 Days<br> Fish prep-LDIR, fully thawed with stuffing refrigerated, portioned and covered 40°F (4°C) 2 Days<br>
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Shrimp poppers-LDIR, fully thawed marinated ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>
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Crablets- LDIR, fully thawed marinated ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>
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Dory (Just 4me)-LDIR, fully thawed ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>
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Dory fish (regular)-LDIR, fully thawed ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>
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Dory fish (40g)-LDIR, fully thawed ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>
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Chicken tenders-LDIR, fully thawed ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>
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Chicken buffalo-LDIR, fully thawed ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>
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Pata prep-LDIR, off the bone and well seasoned wrapped with cling wrap ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>
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Singaporean chicken -LDIR, lemon yellow color ,wrapped into 1 kilo per order ,refrigerated, portioned and covered 40°F (4°C) 2 Days<br>
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French Fries-LDIR, Frozen, portioned per order 7 Days<br>
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Onion Rings -, chilled, portioned 5 pcs per order 2 Days<br>
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Batter Mix-Labeled, clean hotel pan with lid,mixed well. 2 Days<br>
PANTRY
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Grahams -Labeled, clean hotel pan with lid stored in warm temperature 2Days*<br>
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Peanut-Labeled, clean hotel pan with lid stored in warm temperature 2Days*<br>
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Dried shrimp (hibe)-Labeled, clean hotel pan with lid stored in warm temperature 3 Days<br>
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Green Mango-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2Days*<br>
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Cherry tomato-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2Days*<br>
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Marachino cherry-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2Days*<br>
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Garlic chips-Labeled, clean hotel pan with lid stored in warm temperature 2Days*<br>
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Ikan dellis-Labeled, clean hotel pan,totally dried with lid, stored in warm temperature 3Days*<br>
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Croutons-Labeled, clean hotel pan with lid stored in warm temperature 2Days*<br>
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Cilantro sprigs-Labeled, clean hotel pan with lid,properly cleaned set up in line chiller 40°F (4°C) 2Days*<br>
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Balsamic dressing-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2Days*<br>
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Cucumber-Labeled, clean hotel pan with lid,properly cleaned set up in line chiller 40°F (4°C) 2Days*<br>
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Caesar dressing-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 2Days*<br>
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Sliced mixed vegetable for coleslaw -Labeled, clean hotel pan with lid,properly cleaned set up in line chiller 40°F (4°C) 2Days*<br>
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Ice berg prep-Labeled, clean hotel pan with lid,properly cleaned set up in line chiller 40°F (4°C) 2Days*<br>
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Romaine prep-Labeled, clean hotel pan with lid,properly cleaned set up in line chiller 2Days*<br>
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Steamed bucket stock- Labeled, clean hotel pan with lid set up in hot holding cabenit 140°F (60°C) 2Days*<br>
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Clam chowder-Labeled, clean hotel pan with lid set up in hot holding cabinet 140°F (60°C) 2Days*<br>
PASTA/SAUTEE STATION
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Peri Peri chicken-Labeled, clean hotel pan with lid set up in hot holding cabinet 140°F (60°C) 2Days*<br>
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Ginger chopped-Labeled, clean hotel pan with lid,chopped then set up in line chiller 40°F (4°C) 2Days*<br>
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White onion chopped- Labeled, clean hotel pan with lid,chopped then set up in line chiller 40°F (4°C) 2Days*<br>
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Tomato chopped- Labeled, clean hotel pan with lid,chopped then set up in line chiller 40°F (4°C) 1Day*<br>
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Shitake mushroom chopped-Labeled, clean hotel pan with lid,chopped then set up in line chiller 40°F (4°C) 2Days*<br>
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Garlic chopped-Labeled, clean hotel pan with lid,chopped then set up in line chiller 40°F (4°C) 2Days*<br>
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Red onion chopped-Labeled, clean hotel pan with lid,chopped then set up in line chiller 40°F (4°C) 2Days*<br>
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Corn prep-Labeled, clean hotel pan with lid,properly cleaned set up in line chiller 40°F (4°C) 2Days*<br>
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Artichoke dip-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 3Days*<br>
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Napolitana sauce-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 3Days*<br>
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Alfungui sauce-Labeled, clean hotel pan with lid set up in line chiller 40°F (4°C) 3Days*<br>
PREP
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Shrimp 31/40-LDIR, fully thawed refrigerated portioned and covered 40°F (4°C) 2Days
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Dory cubes cut-LDIR, fully thawed refrigerated portioned and covered 40°F (4°C) 3Days*<br>
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Cala ring/Tentacles-LDIR, fully thawed refrigerated portioned and covered 40°F (4°C) 2Days*<br>
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Pork chop prep-LDIR, fully thawed ,marinated refrigerated portioned and covered 40°F (4°C) 3Days*<br>
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Pork belly- LDIR, fully thawed ,marinated refrigerated portioned and covered 40°F (4°C) 3Days*<br>
FOOD SAFETY AND SANITATION
Food Safety Bar
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Drains- free from slime, molds,odor, well maintained.
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Ice bins/Scoops- clean and sanitized. Ice scoop present, utilized, properly stored.
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Sink- Clean, leak free, free from smudges.
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Glass racks- clean, sanitary, no heavy lime build up.
Food Safety Equipment
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All exterior doors properly sealed- self closing, in good repair, no gaps leading to outside.
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Griddle procedure- color coded tongs and spatulas are in use, approved scraper blade is not broken or chipped.
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Prep sink- clean after each use, sanitary, leak free,
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BOH dishwasher- clean, sanitary, chemical dispenser calibrated, no heavy lime build up, rinse cycle must reach a minimum temperature of 180F (82C)
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Cook line/Prep Area- utensils are cleaned and sanitized, in good repair to prevent any type of contamination to food products, stored properly.
Food Safety Operations and Practices
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No evidence ofPest infestation- no signs of pests, regular scheduled pest control programs in place.
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Chemical storage/SDS book-SDS is current, available to all team members, chemicals properly stored, labeled.
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Hand Sink/soap/towels- area is accessible in Bar and BOH, clean, well maintained, stocked, used for hand washing only, hot and cold water are available.hot water temperature 113F
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Purchasing per FISHCO specification- food purchase from approved source.
Food Safety Temperature
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Steam Table- hot product should be maintained at 150F(166c), water temperature at 180F
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Bainmarie- 185F (85C)
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Holding cabinet 140F (60C)
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Walk in Chiller 28F (-2C)
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Pantry Chiller (36-38F (2-3C)
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Prep/Sautee Chiller 36-38F (2-3C)
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Storage chiller 5 C and below (41F)
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Dish Machine 82 C
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Line chillers 8C (46F)
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Flat grill (232 C) 450F
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Receiving temp frozen -15C<br>Chiller 5C below
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Handwashing -113-120F (45-50C)
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Storage Freezer walk in Freezer (-15C and Below) 5F
FOOD SAFETY BEHAVIORS
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Cooling Chart - In use, current
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Gloves - Team Members must wear gloves to prevent bare-hand, contact with food per local health department code, in order for gloves to protect food products hands must be washed between glove changes
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Hand Washing - Insure Team Members are following proper FISHCO hand washing procedures
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Clean/Sanitized Work Surfaces - Between all food activities prep and work surfaces need to be cleaned and sanitized
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Manager on Duty
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Auditor
Manager
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FOH department properly staffed for shift sales
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Practices 100% table visit or guest engagement
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Perform line check for FOH and BAR
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Perform pre-shift meeting
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Dressed Appropriately
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Is engaging with and directing the team members on floor
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Satisfies guest complaint beyond their expectation
Standard Check Training Update and Recipe Update
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1-2 staff are knowledgable about the latest training Update
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Menu Knowlege
Non-negotiable
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Servers using their own badge card
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All employees undergone classroom training
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Random check validate staff
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Practicummers are waring prescribed uniform