Restaurant Operations Control Audit

Hot and cold holding equipment gaskets clean and in good repair

Hot holding and storage equipment meets temperature standard

Non-food contact surface clean and in good repair

Hot holding equipment clean

Ice machine equipment clean

Working Lemonade machine cleaned and in use

Working Toaster over clean and in use

A minimum of 4 working fryers in use

Proper cleaning set up in 3 sink and dishwasher

Raw protein and other wiping cloths in use

Wiping cloths stored in sanitizing solution with correct concentration

All foods cooked or heated to the proper internal cooking temperature

Core menu items all available at all times

Handwashing procedures followed

Huddle board current

Only approved equipment and smallwares in use

Walkin cooler below Below 40°F

Walkin freezer 0-10 degrees

Approved chemicals properly labeled, stored and handled correctly

Appropriate cleaning systems available and in use

A minimum of 4 working headsets available

Sandwich station cooler below Below 40°F

Oven properly working

All cooked items have proper holding times

Hot water in handwashing sinks a minimum 100°F

All items stored 6 inches from the floor

Sinks properly stocked with soap sanitizer and paper towels

Restrooms properly stocked with soap toilet paper and paper towels

3-comp sink filled up and in use

Raw protein property stored

No sewage backup (restaurant/kitchen drains or toilets)

No Pest Activity

Utensils, smallwares and food contact surfaces clean, cleanly stored, dry, in good repair

Cross contamination not observed

All foods cooked or heated to the proper internal cooking temperature

Frozen food thawed according to standard

Ingredients and products date marked by restaurant are labelled correctly and within date

TM meeting hygiene, uniform, hair, and no jewelry standard in food area

New and existing team trained and tracked to standard

Health inspection available and critical items resolved

Food safety/ops checklist complete and available

Safety supplies used according to standard

Safety supplies available

Breding table set up with ice bath in use to brand standards

PHU holding unit properly functioning

Handwashing conducted as required

Latest REV visit posted

No eating or drinking in non-designated areas

Proper staffing and deployment practices are followed

Dedicated delivery team is deployed on shift during peak hours

Zenput filled out daily

Cooking procedures to standard

Cooking oil management is followed

Marination procedures to standard

Breading procedures to standard

All stored ingredients/products are within shelf life/use by date - non TTCS

Hot holding and storage equipment meets temperature standard

Certified food safety manager on shift

Soap & sanitizer on hand