Food products properly stored and labeled. Prep n Print in use and updated
Small wares and glassware inventory program completed monthly.
Line checks and BOH checklists completed with temps and weights - 30 days of lists saved
Current line photos hanging with correct prices
Pre-shifts done daily & Chef participation with pre-shift.
BOH cleaning chart in place and used. Ice machine cleaning program current and posted
Plate spec books are on each station - Recipes in Sherpa/Trifold files.
High cost variance counts in place
Personal Appearance Policy in place- aprons, hats, non-
In house health inspection report done and most recent posted.
All equipment is operating correctly, well maintained and clean.
IPC and Management Grids reviewed for all BOH Mgrs