Super Team Store Audit-BOH

• Site conducted

• Conducted on

  Date

• Conducted by

All refrigerator in good working condition, clean, well maintained

• All Chillers/Freezers are in correct temperature

  Yes

  No

  N/A

• All Chillers/Freezer are clean and organized

  Yes

  No

  N/A

All equipment and tools in good & working condition

• Fryolator (Clean, Filtered Oil, at Correct Temp 350-400°F)

  Yes

  No

  N/A

• Steamer 180°F (100°C)

  Yes

  No

  N/A

• Range top Burner

  Yes

  No

  N/A

• Wok

  Yes

  No

  N/A

• Pasta Bath

  Yes

  No

  N/A

• Grill

  Yes

  No

  N/A

• Bain Marie 180°F (100°C)

  Yes

  No

  N/A

• Microwave

  Yes

  No

  N/A

• Weighing scales<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Complete measuring cup/spoon set up<br>

  Yes

  No

  N/A

• Ruler<br>

  Yes

  No

  N/A

BOH Essentials

• Recipe book- Available, complete, updated

  Yes

  No

  N/A

• Production sheet- Available and being used

  Yes

  No

  N/A

• Updated forms: NSF, Prod Sheet, linecheck

  Yes

  No

  N/A

• Sanitation bucket and towels in use

  Yes

  No

  N/A

• Sharp and clean knives

  Yes

  No

  N/A

• Cutting boards clean and sanitizes. (No stains)

  Yes

  No

  N/A

• Hand washing sink - complete set up with sanitation amenities

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Kitchen Generally Clean<br>

  Good

  Fair

  Poor

  N/A

BOH staff

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Wearing mob cap (with hairnet for girls)

  Yes

  No

  N/A

• Practice proper handwashing every 30 mins.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Clean as you work, clean as you go.

  Yes

  No

  N/A

Station 1

• Station:

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All items are portioned accordingly and based on PAR

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Sanitation bucket is available.

  Yes

  No

  N/A

Station 2

• Station:

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All items are portioned accordingly and based on PAR

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Sanitation bucket is available.

  Yes

  No

  N/A

Station 3

• Station:

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All items are portioned accordingly and based on PAR

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Sanitation bucket is available.

  Yes

  No

  N/A

Station 4

• Station:

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All items are portioned accordingly and based on PAR

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Sanitation bucket is available.

  Yes

  No

  N/A

Station 5

• Station:

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All items are portioned accordingly and based on PAR

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Sanitation bucket is available.

  Yes

  No

  N/A
Station 6

• Station:

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All items are portioned accordingly and based on PAR

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Sanitation bucket is available.

  Yes

  No

  N/A
Station 7

• Station:

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All items are portioned accordingly and based on PAR

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Sanitation bucket is available.

  Yes

  No

  N/A

• Soup, Salads- 3-5 mins.

  Yes

  No

  N/A

• Starters, Dimsum- 8-10 mins.

  Yes

  No

  N/A

• Main Entree- 15-20 mins.

  Yes

  No

  N/A

• Desserts- 7-10 mins.

  Yes

  No

  N/A

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

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

• General Manager's Signature

  Sign

• Kitchen Manager's Signature

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