Title Page
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Conducted on
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Prepared by
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Maki <br>Check 1 box to see that maki's are made to CTR - no double cuff, no thick rice ( rice sheet length should be 7mm only) all ingredients visible and full, no more than 1 end of Maki line per box, not loose and correct shape.
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Baby Maki <br>Check baby Maki box to ensure that a full 30scoop of salmon is in use
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Nigiri <br><br>Weigh 10 pieces of tuna sushi either from the kitchen or from the display fridge- does every piece weigh 9gr +1 and if each piece is correct to size / shape ( according to HTC ) score Yes if size / shape and weight are correct
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Sashimi <br><br>Weigh 5 pieces of tuna sashimi and 5 pieces of salmon sashimi - does every piece weigh 15gr + 1 and each piece is correct to size / shape ( according to HTC
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Salad mix <br>Check 1 box to ensure the salad mix is correctly portioned - 1 full mini box
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Wraps <br>Check wraps to ensure the correct amount of protein, veg and sauce has been used.<br>Were all the ingredients showing and were the protein correctly balanced between the 2 pieces of wrap.<br>
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Scoops and measures <br>Check 1 sushi and 1 salad box to ensure correct scoops were in use whilst making the product and ensure the correct amount of seasoning has been used.
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Greens <br>Check the greens (1 box on display or on the kitchen counter ) were the broccoli and green beans crunchy and vibrant
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I- Thai <br><br>Are the ingredients for I- Thai ready on the bench: enough noodles in the drawer for the lunch, coriander nicely chopped and enough quantities, appropriate quantities of crispy onion. Agreed par levels in the hot pass ready for lunch.
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I-Thai CTR - correct. <br>Is the I-Thai as per CTR? 1 x ladle of Thai sauce. 3x 16scp of G&G, 1x 24sc of crispy onion and generous pinch of coriander.
