Quality Assurance-Fish Camps

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Facilities inside

• Floors in common area are free of trash and food debris including under the tables and chairs

  Yes

  No

  N/A

• Chairs, booths and bar stools are wiped down with no crumbs, dirty rails or ripped seats

  Yes

  No

  N/A

• HVAC is set at the correct setting. Not too hot or too cold

  Yes

  No

  N/A

• Light bulbs are all burning with replacement bulbs on property

  Yes

  No

  N/A

• Flowers on display are fresh with no dead or wilted flowers

  Yes

  No

  N/A

• Serving trays are clean with no food residue

  Yes

  No

  N/A

• Chairs, tables, bar stools and high chairs are stationary with minimal wobbling

  Yes

  No

  N/A

• High Chairs and booster chairs are stored clean

  Yes

  No

  N/A

• Tabletops/bar wiped down with no food debris or sticky spots

  Yes

  No

  N/A

• Glass doors and windows free of smudges

  Yes

  No

  N/A

• Bar coolers, equipment and working areas have no excessive build-up of grime and food debris

  Yes

  No

  N/A

• Cooling unit filters are maintained and not clogged up with dust

  Yes

  No

  N/A

• Soda guns/soda tower dispensers/soda gun holsters clean with no stains or mold

  Yes

  No

  N/A

• Repair issues reported in EOD

  Yes

  No

  N/A

• Paint available for minor touch up jobs. No excessive chipped paint in guest common areas

  Yes

  No

  N/A

• Hanging art and photographs clean and dusted

  Yes

  No

  N/A

• Restroom facilities (toilets and sinks) are clean and sanitized with no excessive lime or mold build-up

  Yes

  No

  N/A

• Restroom floors are free of debris and mopped

  Yes

  No

  N/A

• Menus are accurate and in good condition

  Yes

  No

  N/A

• Baseboards, window sills and crown moldings dust free and clean

  Yes

  No

  N/A

• Coffee cups, pitchers and tumblers are not stained with coffee and tea tannins

  Yes

  No

  N/A

• Air ducts in the guest common area are free of excessive grease and dust build-up

  Yes

  No

  N/A

• Guest common areas smell clean. There's no unpleasant odors such as dirty mop & mats or dirty bar smell

  Yes

  No

  N/A

• Safety mats are clean and in place. Mats aren't rolled-up or a tripping hazard while staff is engaged in active service

  Yes

  No

  N/A

• Music and television functioning and on the appropriate channels (non-bloody sports only)

  Yes

  No

  N/A

• Open red and white wines are sealed and dated

  Yes

  No

  N/A

• Glassware polished and ready for service

  Yes

  No

  N/A

• There are no excessive a 86's of beverage products

  Yes

  No

  N/A

• Bar is not cluttered with prepping utensils during service

  Yes

  No

  N/A

• Bar fruit is not over prepped and is fresh for service

  Yes

  No

  N/A

• Fish Case is clean

  Yes

  No

  N/A

• Fish Case display is set-up before service and product is displayed aesthetically

  Yes

  No

  N/A

• Displays are kept full (matches, local magazines, stickers, promotional materials, toothpicks, etc). Empty racks removed from guest common area

  Yes

  No

  N/A

• Chalkboards easy-to-read with no smears or smudges. Specials are written before opening. Board is painted with new chalk paint as needed

  Yes

  No

  N/A

• Condiment buckets are rust free.

  Yes

  No

  N/A

• Salt and pepper shakers are clean, no food or debris in sugar caddies

  Yes

  No

  N/A

Facilities Outside

• Outside Seating grounds are kept free of litter, debris or grease build-up

  Yes

  No

  N/A

• Outside tables and chairs are wiped down with no food or debris in the nooks and crannies

  Yes

  No

  N/A

• Glass doors and windows are clean and smudge-free

  Yes

  No

  N/A

• General facility issues are reported on EOD

  Yes

  No

  N/A

• Parking lot is free of litter and debris

  Yes

  No

  N/A

• Cobwebs, wasp nests, bird poop removed from high areas

  Yes

  No

  N/A

• Common Area/Entrance free of trash and debris. No excessive build-up of grime

  Yes

  No

  N/A

• Outside landscaping looks great. No dead plants, grass,

  Yes

  No

  N/A

• Dumpster area is well kept with no excessive odors. Lid is closed and gate is latched. No excessive trash is deposited around the dumpster.

  Yes

  No

  N/A

• Outside lights working properly<br>

  Yes

  No

  N/A

• Trash is not left to accumulate excessively in the back door area. This is to prevent attracting flies and improve restaurant appearance.

  Yes

  No

  N/A

Staff Competency

• A floor plan with pivot points is posted. Food and beverage items are not auctioned to guests

  Yes

  No

  N/A

• Staff refrains from using inappropriate language or engaging in distractive behavior

  Yes

  No

  N/A

• All team members arrive on time for their scheduled shifts and are clocked in (if applicable)

  Yes

  No

  N/A

• Staff members follow the appropriate grooming standards for their position as stated in the Policies and Procedures manual (no gum, hair pulled back, clean shaven, clean uniforms, no rips or tears)

  Yes

  No

  N/A

• Staff members follow proper uniform guidelines for their respective positions.

  Yes

  No

  N/A

• Proper phone protocol is followed (answer within 3 rings, warm greeting, ask to place guest on hold, no call screening)

  Yes

  No

  N/A

• Staff certified on product knowledge every quarter. Supporting documentation of certification kept in employee files

  Yes

  No

  N/A

• Servers and bartenders are up-selling, making recommendations and guiding the guest through their experience

  Yes

  No

  N/A

• Managers are conducting 100% thorough table visits

  Yes

  No

  N/A

• Open Table Chits are handed to staff when there are open sections and/or guest details to follow (special occasions, allergy or dietary concerns, special instructions)

  Yes

  No

  N/A

• Servers are writing down and confirming orders to guests including temperatures

  Yes

  No

  N/A

• Staff doesn't congregate in one area (host stand, back hallways) and are available for guest needs.

  Yes

  No

  N/A

• All servers, bartenders and managers are fluent with drink and food specials

  Yes

  No

  N/A

• All product is rung in on the POS with beverages being rung as they are ordered. The "No Bev" key will be rung in to confirm drinks were not forgotten.

  Yes

  No

  N/A

• Restaurant is sufficiently staffed. Server sections are 4-table sections or less. Parties over 12 require two servers.

  Yes

  No

  N/A

Administrative

• All new hire paperwork is filled out properly with special attention to I-9 procedures.

  Yes

  No

  N/A

• All new hires are entered in the POS system before their first scheduled shift.

  Yes

  No

  N/A

• No missing time punches. Payroll coordinator confirms this

  Yes

  No

  N/A

• Tip Sheets are balanced. In the event that they don't balance, an e-mail needs to be sent to Southern Table

  Yes

  No

  N/A

• Managers arrive for their scheduled shift on time. They have ensured that everything is set up properly when the restaurant opens to the public

  Yes

  No

  N/A

• Inventories are conducted accurately and submitted by Tuesday on a weekly basis

  Yes

  No

  N/A

• Invoices are coded properly and entered into Compeat by deadline

  Yes

  No

  N/A

• EOD's are received nightly with sales, labor, comps, facility issues and any other pertinent information explained in detail

  Yes

  No

  N/A

• All banks/petty cash are balanced

  Yes

  No

  N/A

• Overtime explanations reported every Monday

  Yes

  No

  N/A

• All licensing is up to date

  Yes

  No

  N/A

• All applicable information on display such as EEOC, safety meetings, OSHA, cut glove safety, Heinrich, fair labor, etc.

  Yes

  No

  N/A

• Projections, special events calendars, LY sales, (goals) manager schedules, facility contacts, company contacts are all posted for management team

  Yes

  No

  N/A

Safety, Sanitation & Security

• Red Safety Kit/MSDS book updated and kept on property

  Yes

  No

  N/A

• Liquor room door is kept locked at all times. Delivered alcohol product is secured quickly

  Yes

  No

  N/A

• Back Door is kept locked

  Yes

  No

  N/A

• Office door is locked when counting banks or accessing safes

  Yes

  No

  N/A

• Beard guards and hair restraints are used in food preparation areas

  Yes

  No

  N/A

• First Aid kit is kept on property, well-stocked and easy to locate

  Yes

  No

  N/A

• Last Health Inspection Report is kept on file and all Chefs and Managers can locate it

  Yes

  No

  N/A

• Cutting gloves are used by the FOH staff

  Yes

  No

  N/A

• All product is labeled and date labeled if perishable. Milk and Cream are date labeled when they are opened

  Yes

  No

  N/A

• All staff wearing approved slip-safe shoes

  Yes

  No

  N/A

• All managers possess valid Serv-Safe cards (1 month after hire date) Copies are posted in the office

  Yes

  No

  N/A

• All staff have Serv-Safe food handler cards on file (60-days after hire).

  Yes

  No

  N/A

• No unauthorized piercings or any other excessive jewelry that can be unsanitary.

  Yes

  No

  N/A

• Thermometers inside all coolers and located near the cooler door (warmest area).

  Yes

  No

  N/A

• Proper hand washing techniques are followed.

  Yes

  No

  N/A

• Food thermometers are calibrated and readily available at all stations

  Yes

  No

  N/A

• Gloves are used properly when handling food. Gloves are switched out when handling raw food and cooked food.

  Yes

  No

  N/A

• Hand washing sinks are free from obstruction with soap, hand towels and a waste paper basket available at all hand washing stations. Hand washing sinks are only used for washing hands, not food preparation or as a dump sink

  Yes

  No

  N/A

• All Chemicals (including sanitizer buckets) are labeled and NOT STORED with food or beverage product

  Yes

  No

  N/A

• Staff members are all fluent on diseases associated with not allowing an employee to work: Send Sick Employees Home Now

  Yes

  No

  N/A

• Gaskets are intact. They aren't ripped or separated from the cooler doors

  Yes

  No

  N/A

• All Scoops (Ice, Flour, Sugar) stored properly. Handles should never touch or be covered in food product (or ice)

  Yes

  No

  N/A

• Ice Machines are cleaned daily with no mold build-up inside or outside of the machine.

  Yes

  No

  N/A

• No broken glass in coolers or under equipment

  Yes

  No

  N/A

• No excessive flies or unreported pest activity

  Yes

  No

  N/A