Title Page
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Conducted on
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Prepared by
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Location
- B01-Sulay
- B02-Yarmouk
- B03-Nadwah
- B04-Jazeerah
- B05-Rabwah
- B06-Sahafa
- B07-Laban
- B08-Maather
- B09-Tuwaiq
Grill Station
Cleanliness
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Check the Smasher is cleaned and sanitized
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Check the Scraper is cleaned and sanitized
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Check the Patty turner is cleaned and sanitized
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Check the if the flat top grill is deep cleaned and sanitized
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Check the if the flame grill is deep cleaned and sanitized
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Check if the down cabinet of Flat Top grill is cleaned
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Check if the down cabinet of Flame grill is cleaned
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Check the down station chiller is cleaned
Equipments and Standards
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Check the Flat top Grill is turned off
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Check the Flame Grill is turned off
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Check the KDS is put on charge
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Check if any expired products in the Chiller, If any discard it
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Check all the beef pans and chicken pans leftover are transferred to the Main Chiller
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Check the downstation chiller is turned off
Fry Station
Cleanliness
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Check the cleanliness of the Fries Dump Station
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Check the cleanliness of the Fryer Surroundings
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Check the cleanliness of the Cheese machine
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Check the cleanliness of the Fry Scoop and see if its sanitized
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Check the cleanliness of the Stariner and see if its sanitized
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Check the cleanliness of the Salt dispenser
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Check the fry basket is cleaned and sanitized
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Check the down station freezer does not have any ice-build ups
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Check the down station freezer is clean and neat
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Check the food contact steel surfaces in the fry station is clean and sanitized
Equipments and Standards
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Check the quality of Oil
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Change the Oil
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Check the Fryer is turned off
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Check the Oil is as per the max line
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Check the Warmer lights are turned off
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Check the Cheese machine is off
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Check the leftover cheese is transferred to the Chiller and labelled
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Check the cheese machine is emptied and cleaned
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Check if there is any expired items in the down station freezer
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Check all the items in the down station freezer is transferred to the main freezer
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Check the down station freezer is off
Garnish Station
Cleanliness
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Check the cleanliness of the Garnishing board
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Check the cleanliness of the Salad Station and Storage
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Check the cleanliness of the Toaster Machine
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Check tall the food contact surafaces are sanitized
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Check the food warmer is clean and sanitized
Equipment's and Standards
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Check the Toaster is off
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Check if there is any expired items in the Salad station
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Check all the sauces in the sauce guns and squeezers are emptied
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Check all the sauce guns and squeezer bottles are cleaned properly
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Check all the following items in the salad station storage is transferred to the main chiller
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Waste if there is any left over of Sauteed Mushrooms and Caramelized Onions
Cashier Station
Cleanliness
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Check the Cashier station is cleaned and organized well
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Check all the equipments are cleaned and free from dust
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Check the table and lobby are cleaned and sanitized
Equipments and Standards
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Check the temprature sensor is off
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Check all the third party gadgets are put for charging
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Check all the DMB is turned off
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Check the Cashier drawer is safe and sound
Back Station
Cleanliness
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Check the back station is clean
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Check the sink is clean
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Check the dust bins are cleaned
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Check all the utensils are cleaned and sanitized
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Check the back station is organized
Equipment's and Standards
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Make sure the sanitizer bottles are emptied
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Make Sanitizer solution in Gallon if required
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Make sure the cleaning materials are clean and avaialble
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Mop the floor before closing
Storage
Chiller
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Check all the Expiry of all products in the Chiller
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Check if all the products are labelled
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Check if the old products are brough in front and the new products are in the back
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Check if FIFO is maintained
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Check the temprature of the product is 1-4 C
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Check the chiller is clean
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Check the chiller is organized as per the chart
Freezer
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Check all the Expiry of all products in the Freezer
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Check if all the products are labelled
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Check if the old products are brough in front and the new products are in the back
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Check if FIFO is maintained
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Check the temprature of the product is -15 C and below
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Check the freezer is clean
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Check the freezer has any ice build ups
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Check all the poultry items and other items are stored in two separate freezers
Dry Store
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Check all the Expiry of all products in the Dry Store
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Check if all the products are labelled
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Check if the old products are brough in front and the new products are in the back
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Check if FIFO is maintained
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Check the condition of the items in the Dry Store
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Check for any signs of Pest infestation
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Check the Dry is clean and organized
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Check if all the Food items, Chemicals and Paper items are store seperately
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Check no items are touching the wall
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Check no items are put on the floor
General Closing Points
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Clean the walls in the Kitchen and Back Station
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Hard brush the floor in the kitchen, back station and lobby with detergent
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Mop the floors
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Arrange the tables and chairs in lobby
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Clean the kitchen hood
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Clean the decors
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Clean the front glass
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Clean the washroom
Just Before Closing
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Check the air curtain in front door and back door is off
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Check the lights are off
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Check the window curtain are turned down
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Check the door key is under the posession of Store Manager
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Check the AC are turned off
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Brief the Staff about todays strengths and weaknesses
Lobby
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Take picture of cleaning the floor
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Take picture of cleaning the walls
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Take picture of cleaning the decors
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Take the picture of cleaning the chairs and Tables