Title Page

  • Site conducted

  • Conducted on

  • Conducted by

BOH Essential

All refrigerator in good working condition, clean, well maintained

  • Walk in (Chiller 0°c to 5°C/ Freezer -15° to -18°C)

  • 4-Door Freezer (-15°C to -18°C)

  • 4-Door Chiller (0°C to 5°C)

  • 4-Door Chiller 2 (0°C to 5°C)

  • Chest type freezer

  • Chest type Freezer 2

  • Chiller 1 (0°C to 5°C)

  • Chiller 2 (0°C to 5°C)

  • Chiller 3(0°C to 5°C)

  • Chiller 4 (0°C to 5°C)

  • Chiller 5 (0°C to 5°C)

  • Chiller 6 (0°C to 5°C)

  • Chiller 7 (0°C to 5°C)

  • Bar Chiller

All equipment and tools in good & working condition

  • Fryolator

  • Steamer

  • Range top Burner

  • Wok

  • Pasta Bath

  • Grill

  • Bain Marie

  • Microwave

  • Weighing scales<br>

  • Digital temp. Probe, Temp. Gauge, Flat grill Thermometer

  • Complete measuring cup/spoon set up<br>

  • Ruler<br>

Focus for the visit: Critical Items and Sauces

  • (pick only random items then check sensitivity and over-all taste)

BOH Essentials

  • Recipe book- Available, complete, updated

  • Production sheet- Available and being used

  • Updated forms: NSF, Prod Sheet, linecheck

  • Sanitation bucket and towels in use

  • Sharp and clean knives

  • Cutting boards clean and sanitizes. (No stains)

  • No presence of insects, flies and cockroaches

  • Ceiling clean and good repair

  • Air vents clean and in good repair

  • Kitchen Hood and exhaust are well-maintained, clean, and no grease build-up

  • Hand washing sink - complete set up with sanitation amenities

  • Floors - dry and clean<br>

  • No leaking faucets and in good repair<br>

  • Grease trap, clean, well-maintained, no foul odor and rust

  • Dish machine properly working, well maintained with no slime and rust build up. no dust build up on vents

  • Ice machine/ice bin properly working, no slime build-up, with ice acooper set-up

  • Kitchen Generally Clean<br>

BOH staff

  • Complete Uniform (white scrub suit w/ undershirt, steel toe, tickler, pen)

  • Clean nails, shaven, haircut, no accessories: watch, warrings, ring, baller)

  • Wearing mob cap (with hairnet for girls)

  • Practice proper handwashing every 30 mins.

  • Handwashing procedure demonstrate by team member on duty<br>

  • Practices basic food safety procedures (Gloves, Checking of final Temp., Correct use of tools e.g. Tongs, Measuring Tools)

  • Clean as you work, clean as you go.

Bar

  • Ice-bin- well-maintained, no slime and rust build up

  • Glass Dish Macine, properly working, well maintained with no slime and rust build up. no dust build up

  • Bar Equipments (Coffee Machine, Blender, etc.) in good repair, free of Dirt, Rust, and slime build-up

  • Bar chiller organized, fully stocked and no dirt and slime build-up

  • Glassware all organized, without watermarks and stains

  • Chilled glass set-up organized, clean

  • Garnish set-up in a clean pan/garnish caddy with lid, labeled 5°C

  • All bar stocks properly stored, no expired items and in good quality

  • In-cans product no dents, stored properly

  • All used bottle stored properly (up-side down)

Line set-up Organization and sensitivities

Station 1

  • Station:

  • Items are in a clean hotel pan with lid, labeled in line chiller (4°C)

  • All food items in line chiller are of good quality (No expired/wilted items in line set-up)

  • All items are portioned accordingly and based on PAR

  • The station is Generally clean and free from dirt, food debris and slime build-up. (Constant cleaning and sanitizing is observed)

  • Sanitation bucket is available.

Station 2

  • Station:

  • Items are in a clean hotel pan with lid, labeled in line chiller (4°C)

  • All food items in line chiller are of good quality (No expired/wilted items in line set-up)

  • All items are portioned accordingly and based on PAR

  • The station is Generally clean and free from dirt, food debris and slime build-up. (Constant cleaning and sanitizing is observed)

  • Sanitation bucket is available.

Station 3

  • Station:

  • Items are in a clean hotel pan with lid, labeled in line chiller (4°C)

  • All food items in line chiller are of good quality (No expired/wilted items in line set-up)

  • All items are portioned accordingly and based on PAR

  • The station is Generally clean and free from dirt, food debris and slime build-up. (Constant cleaning and sanitizing is observed)

  • Sanitation bucket is available.

Station 4

  • Station:

  • Items are in a clean hotel pan with lid, labeled in line chiller (4°C)

  • All food items in line chiller are of good quality (No expired/wilted items in line set-up)

  • All items are portioned accordingly and based on PAR

  • The station is Generally clean and free from dirt, food debris and slime build-up. (Constant cleaning and sanitizing is observed)

  • Sanitation bucket is available.

Station 5

  • Station:

  • Items are in a clean hotel pan with lid, labeled in line chiller (4°C)

  • All food items in line chiller are of good quality (No expired/wilted items in line set-up)

  • All items are portioned accordingly and based on PAR

  • The station is Generally clean and free from dirt, food debris and slime build-up. (Constant cleaning and sanitizing is observed)

  • Sanitation bucket is available.

  • Station 6
  • Station:

  • Items are in a clean hotel pan with lid, labeled in line chiller (4°C)

  • All food items in line chiller are of good quality (No expired/wilted items in line set-up)

  • All items are portioned accordingly and based on PAR

  • The station is Generally clean and free from dirt, food debris and slime build-up. (Constant cleaning and sanitizing is observed)

  • Sanitation bucket is available.

  • Station 7
  • Station:

  • Items are in a clean hotel pan with lid, labeled in line chiller (4°C)

  • All food items in line chiller are of good quality (No expired/wilted items in line set-up)

  • All items are portioned accordingly and based on PAR

  • The station is Generally clean and free from dirt, food debris and slime build-up. (Constant cleaning and sanitizing is observed)

  • Sanitation bucket is available.

Front of the House

FOH Essentials

Patio Area

  • Host podium clutter-free, with available coloring sheets for kids, Priority List in use

  • Plants, Displays and Marketing collateral are well-maintained, dust and dirt-free

  • Door is well maintained, no smudges on handles and glass doors

  • Glass panels/walls, ledges should be dust free, clear and free of smudges

  • Signage turnes on, well-lit, no dust build up

  • Tables and table tops are aligned. No wobling tables. No dust and dirt build up in bases<br>

  • Couches and chairs are clean. No crumbs/oil on chairs, no dust in rails<br>

  • Business hours posted & visible.

Dining Area

  • Air curtain clean and in good repair<br>

  • Tables and chairs are aligned. No wobling tables. No dust and dirt build up in bases<br>

  • Tables are complete set up and all areas are open for guests

  • Couches and chairs are clean. No crumbs/oil on chairs, no dust in rails<br>

  • Consistent use of buss tub with black cloth<br>

  • Service Area: Organized and clean

  • Service Area: Dinnerware set-up is complete and organized

  • Service Area: Bar trays are available, clean and sanitized

  • Service Area: Side Sauces set up labeled and replenished regularly

  • Service Area: Ice bin well-maintained, no slime and rust build-up

  • Paper straws, napkins and toothpick available<br>

  • Using correct towel for busser's kit and polishing

  • Busser's kit are available, with complete set of towels and sanitizer spray

  • Peppermill was available

  • Aircon on at acceptable temperature, no dust build up

  • Signage turned on. No busted lights. Properly adjusted lights<br>

  • Sounds in dining at proper level. TV tuned in correct channel (sports and CNN news)

  • Dining area generally clean

Restroom Essentials

  • Floors, walls and toilets clean and in good condition in all restroom<br>

  • Restroom stocked with paper towels, soap and sanitizers<br>

  • Odor fresh, clean, not heavily perfumed<br>

  • All lights and fixtures in good working order<br>

  • Stalls/partitions- clean, well maintained, graffiti free<br>

  • Toilet- clean, well maintained seats secure.

  • Counter top/sinks/mirrors- clean, sanitary, no build up, graffiti free, no smudges, well maintained, counter cabinets must be lock if chemicals are stored, no visible cleaning tools.

  • Decor- clean, no dust build up

  • NOTES/COMMENTS:

Final

  • As part of our recent audit, we have completed an audit form that summarizes our findings and any necessary action plans. We kindly request your signature on this form to acknowledge your understanding of the audit findings and your responsibility for implementing any necessary changes and improvements.

  • By signing this form, you confirm that you have reviewed and understand the audit findings and that you will take the necessary steps to address any issues identified.

  • General Manager's Signature

  • Kitchen Manager's Signature

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.