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.

• Paychecks have been picked up.

• A monthly cooks meeting was held.

• Dumpster area and patio have been power washed.

• Window ownings have been washed and patio furniture was sprayed.

• FSA and Shamrock orders have been received.

• The bun order was adjusted for tomorrows delivery.

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

• The food and inventory order has been logged and submitted.

• Shamrock order has been logged and submitted.

• The BOH schedule has been posted.

• The roof traps were emptied and replaced.

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

• FSA order has been logged and submitted.

• FSA and Shamrock orders have been received.

• The times were double checked to make sure no on will be going into overtime.

• 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.

• The times were double checked to make sure no on will go into overtime.

Examine the preparedness of the OPENING COOKS for business open.

• Do your cooks have hats, non-slip shoes, not loose hair and an apron on?

  Yes

  No

• Do your cooks have black sharpies on them?

  Yes

  No

• The Prep Sheet is ready and I know what we are low on.

  Yes

  No

• Utilize the AM Grill Cook Checklist for reference.

• Are salamander, grill, flat top, steam table, fry warmers and heat lamps on?

  On

  Off

• Is today Monday or Friday?

  Yes

  No

  N/A

• Oil has been changed out in both friers.

• The floors were scrubbed from grease right away.

• The oil has not been changed out.

• GRILL STOCKING IS DONE.

• All pans and utensils were brought to the line, i.e. all hot holding pans, knives, spoons, fry warmer pans, lids, tongs.

• All cheeses were stocked.

• Tempura batter was stocked.

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

• Panko has been made and bread crumbs are fresh.

• Brown sugar is dried out for sweet potatoes and s&s bacon.

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

• The grill shake is stocked.

• All meats were stocked.

• Are veggie burgers and crab meat stocked?

  Good

  Issue

• Are chicken breasts, strips, and nuggets stocked?

  Good

  Issue

• Are beef and buffalo patties stocked?

  Good

  Issue

• How well did the AM Grill cook complete his/her morning duties?

• Notes & Comments:

• My AM Grill cook was...

• Utilize the AM Flat Cook Checklist for reference.

• FLAT LINE STOCKING IS DONE.

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

• All appetizers and salad toppings were stocked.

• All cold toppings were stocked with a backup stored in reach in.

• Regular and sweet potato fries, onion strings are stocked.

• Butter wheel is full.

• Wings station is stocked.

• All sauces are full.

• DISH PIT AREA IS SET UP.

• Silverware and ramekins buckets are set up.

• Black bus tub is set up.

• Chinese cone is set up for the drinks drainage.

• Three bay sink is set up with soap, rinse and sanitizer.

• Towels and sani bucket are set up on the line.

• Mats are placed by the dish pit.

• The 10 am temps have been taken.

  Good

  Issue

• ALL MATS HAVE BEEN LAID OUT.

Report Submission

• Notes & Comments:

• Your signature.

  Sign