Report: BOH Opening Audit

• Audit Title

• Store Location

• Prepared by

• Conducted on

  Date

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

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

  Yes

  No

  N/A

Complete any WEEKDAY-SPECIFIC duties and tasks before tending to the opening of the restaurant.

• Check the calendar. Are there any events scheduled for today?

  Yes

  No

  N/A

• What day of the week is it?

  Select Monday Tuesday Wednesday Thursday Friday Saturday Sunday

  • Monday
  • Tuesday
  • Wednesday
  • Thursday
  • Friday
  • Saturday
  • Sunday

• Please select the significance of today's date.

  Select The first of the month The last of the month Payday the 16th The first Sunday of the month The last Sunday of the month

  • The first of the month
  • The last of the month
  • Payday
  • the 16th
  • The first Sunday of the month
  • The last Sunday of the month

• A full food and supply inventory has been logged and submitted for EOM.

• Is there a hood cleaning due next month?

  Yes

  No

  N/A

• The roof has been detailed and cleaned along with all gutters and traps.

• A monthly cooks meeting was held.

• An abbreviated food and supply inventory has been taken in preparation to place an order later today.

• The BOH schedule has been posted.

• The roof traps were emptied and replaced.

• The bun order was adjusted for tomorrow's delivery.

• A weekly managers meeting was held.

• A full food and supply inventory has been taken in preparation to place an order later today.

• A full food and supply inventory has been logged and submitted.

• The bun order was adjusted for tomorrow's delivery.

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...

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