Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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HTC: <br>Were all the HTC present and being followed?
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Nigiris: <br>Weigh 10 pieces of tuna and salmon sushi, either from the kitchen or from any box on display. <br>Does every piece weigh 9g+ 1 and each piece the correct size and shape as per HTC ?<br>Score yes if all pieces are the correct shape, size and weight
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Sushi rice: <br>Is the sushi rice made as per HTC (taste rice from nigiri and Shari boxes) not mushy, not crunchy, not under/over cooked.
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Sashimi:<br>Weigh 5 pieces of Tuna and salmon sashimi.<br>Does every piece weigh 15g +1 and each piece is the correct size and shape as per HTC. <br>Score yes if size/shape and weight are correct.
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Sauce pots:<br>Check 10 sauce pots ( either coriander, chilli or teriyaki) are the pots full to the top?
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Scoops and measures: <br>Check 1 sushi and 1 salad box to ensure the correct scoops were in use whilst making the product and ensure the correct amount of seasoning has been used as per HTC
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Greens:<br>Check the greens from 1 salad on display. <br>Is the broccoli/green beans crunchy and vibrant ? (No yellow/brownish colour, have the green bean ends been cut off)
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Salad mix:<br>Check 1 box/salad to ensure salad mix is correctly portioned - 1 full mini box
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Maki:<br>Check the makos in 1 box. <br>Are all made as per HTC? <br>(No double cuff, no thick rice sheets, all ingredients visible and full, perfect shape and unbroken)
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Hot food: <br>Were the udon/rice bowls and soups made as per HTC and correct temperature?
