Title Page

  • Document No.

  • Conducted on

  • Prepared by

  • Location

KITCHEN

BOH STATION:

1. BOH Essentials:

  • Sanitation bottle/bucket in use.

  • Sanitizer at 200ppm to 400ppm

  • Sharp Knives. <br>

  • Cutting boards clean and sanitized. (no stains) <br>

  • Probe thermometer are all clean and working with color coding labels

  • Hand Gloves are available at all times and being used consistently

  • Ceilings are clean and in good repair.

  • Air curtain clean and in good repair. <br>

  • Fresh air and Exhaust are both working properly <br>

  • Hand washing sink - in good working condition (complete set-up with Sanitation amenities.)

  • Floors - no chips,dry and clean.

  • No leaking faucet and in good repair.

  • No personal food and drinks on the line

  • Blue towels are available in line.

  • Magna Bar are clean and in good condition

  • Tiles - no chip,dry and clean.

  • Grease traps are clean and no foul odor

  • Ice Machine Clean and working properly

  • Ice scooper clean,not slimy and placed in a proper container

  • Dry storage clean and all items labelled with date received and expiration.No dented items and rust.No open cases or packaging. <br>

  • Chemicals are available.

  • Chopping boards are clean and in good conditions

  • Micro fiber towel for drying plates and cutleries are available and in good condition <br> <br>

  • Exhaust hoods clean and no oil dripping <br>(see repair, cleanliness, etc.) <br>

2. FOOD SAFETY

  • There are no expired items

  • All items are placed in its proper storage

  • Standard thawing practice is observed

  • All line cooks are well groom and wearing proper uniforms

3. EQUIPMENTS

  • DFC 1 OR 2 are clean and in good condition

  • GRI, clean and in good condition

  • Chest freezers are clean and in good condition

  • Impinger / Deck Oven clean and in good condition

  • Hotwell in good condition and reached 63C

  • Pasta Bath reached 100C, clean and in good condition

  • Top Burner / Induction are clean and in good condtion

  • Heat Strip. Clean and working in good condition

  • Flat Grill/Giller are working and in good condtion

  • Microwave are clean and working in good condition

  • Dish Machine reached proper temperature & clean

  • Frylator are both working and reached proper temperature

  • Ice Machine are Clean and working well

CHILLERS

    ALL CHILLERS
  • Clean, working and in good condtion

  • reached proper temperature

  • heirarchy

FORMS

  • a. Linecheck form( Kitchen) accomplished <br>

  • b. Production sheet - available and being used. <br>

  • c. Temperature logs available and used <br>

  • d. Receiving log available and used <br>

  • e.Produce washing log complete

  • f. Pescon report updated <br>

  • g. Spoilage logbook updated

  • h. Exhaust Cleaning Report (Monthly report) <br>

  • 6. BOH Staffs:

  • i. Clean nails, shaven, haircut, no accessories: watch, earrings, ring. <br>

  • j. Wearing mob cap (hair net). <br>

OPERATIONS

  • 1. Using colored tongs correctly

  • 3. Using timer consistenly

  • 4. Execute standard recipe & procedure

  • 5. Wearing gloves

FOH Service

HOST

  • Wearing complete uniform

  • a. Open the door for the guest <br>

  • b. Greet the guest with enthusiasm and energy <br>

  • c. Seat the guest and hand the menus in an OPEN manner <br>

  • d.Apply hospitality factor (Things to look for: Carrying baggage for the guest; offer coloring sheets, crayons and high chair for the kids; Addressing regular guest on a first name basis) <br>

  • e. 1,2,3,4, PUNCH <br>

  • f.Remove extra table set-up <br>

  • g.Manage the wait (if applicable)Things to look for: Open table tablet, wait drinks, wait food, guest queries about the menu, advise on the waiting time if on the list. <br>

BAR PERSON

  • Wearing complete uniform?

  • 1.Did the bartender greeted verbally, with a smile & with eye contact? <br>

  • 3.Were your drinks delivered within 3-5 minutes? <br>

  • b. Recommend a specific appetizer <br>

  • c.Offer another drink when your glass was half empty <br>

  • 5.Did the bar area appear neat and appealing? <br>

  • 6.Was the bar area free from unpleasant odors ? <br>

BUSSER

  • "Appearance (Well groomed ,Wearing approved uniform,No excessive jewelry ,Nameplate)<br>" <br>

  • "Performance (Clears tables quickly, quietly and ready within 1 min.,Responsive to guest,needs,Floors, carpets kept clean,Uses appropriate trays or bus tubs to bus tables,First contact rule is being observed and executed)<br>" <br>

  • "Guest Service (Assists pre-busses all plates, as appropriate,Assists in beverage / refill service, as appropriate,Assists in food running, as appropriate)<br>" <br>

SERVER

  • 1. After being seated, did your FOH Team member? <br> a. Arrive immediately or within 30 seconds to acknowledge the guest? <br>

  • b. Extend a warm greeting and introduce him/herself by name? <br>

  • c. Navigates the menu? <br>

  • d. Suggest a beverage or specialty drink? <br>

  • e. Suggest and recommend our top sellers and new items on the menu? <br>

  • f. Appear to be knowledgeable about the menu items? <br>

  • g. Use a tickler in writing the order <br>

  • h Repeat the order and advised about the food ticket timing <br>

  • j. Provide refillable complimentary chips and salsa <br>

  • l. Serve water upon guest request or guest without beverage order. <br>

  • m. Serve appetizer/salad within 8-10 minutes? <br>

  • n. Was the main food served within 15 to 20 minutes? <br>

  • o. Serve dessert & coffee 4-7 minutes? <br>

  • p. Describe the food in a brief manner upon delivery? <br>

  • q. Serve the food in sequence with proper serving gears and condiments? <br>

  • Offer change plates every after course.

  • r. Applied Russian-style service upon food delivery? <br>

  • s. Ask guest about any additional needs when all the food have already served? (Service Excellence Check) <br>

MOD

MOD Essentials

  • 1. Is engaging with and directing the team members on floor. <br>

  • 2. Practices 100% table visit or guest engagement. <br>

  • 3. Checks all food & drinks coming out from the EXPO and bar counter respectively.(Things to look for:plating,garnishes,correct serving gears) <br>

FACILITY

RESTROOM

  • Supplies (Adequate supplies of soap, towels, toilet tissue etc.) <br>

  • Fixtures (Sinks, partitions, toilets, trash cans, sanitary napkin fixture(s) – when applicable, paper and soap dispensers clean and in good repair,All sinks and toilets/urinals properly sealed to wall,Toilets and toilet seats secure,no leak on the urinals) <br>

  • Walls / Doors / Ceiling (Clean ,In good repair ,Doors do not squeak,Threshholds, kick plates, and door trax clean and in good repair,Vents and behind the grates cleaned) <br>

  • Tiles / Floors (Clean and dry,Floor drains clean,No missing or chipped tiles) <br>

  • Odor (Free of foul odors) <br>

  • Restroom generally clean?

DINING ROOM

  • "Floors (Clean and dry No missing tiles) <br>

  • "Walls / Ceiling (Wall coverings, umbrellas – when applicable, and awnings in good repair,Vents clean ,No broken or stained ceiling)<br>" <br>

  • "Mirrors / Glass / Pictures (All mirrors, glass and brass clean,Window ledges and blinds,dust free,Pictures straight, clean and dust free)<br>" <br>

  • "Seating (Chairs, tables, tablecloths, booths and seats in good repair,Clean,Booths moved, broken down and cleaned inside regularly)<br>" <br>

  • "Lights / Fixtures / Plants (Light colors and wattage consistent ,Burned out bulbs replaced ,Brass and fixtures clean,Plants on a regular maintenance program)<br>" <br>

  • "Ambiance (Comfortable temperature,Lighting at appropriate levels,Music appropriate for our guest)<br>" <br>

  • "Tables / Proper Setting (Tables and chair clean and arranged properly,No wobbling table,Condiments arranged properly)<br>" <br>

  • "POS (Clean and organized,In good repair and properly working)<br>" <br>

  • "Fire Extinguishers (Clean,Inspection stickers current,Units properly charged)<br>" <br>

BAR

  • "Floors / Mats (Floor clean,Bar area free from odor,Mats clean daily,Floor drains free from odor and clean)<br>" <br>

  • Equipment (Clean and working properly (blenders, gaskets, glass washer, drink machine, beer taps, TVs)

  • Glassware (Clean and free from spots )<br>

  • Sinks / Ice Bins / Speed Racks (Clean,In good repair,Sanitizer and proper set for handwashing,Bottle and pourers clean) <br>

  • "Storage / Supplies (Current daily newspaper available to bar guests,No employee personal effects stored at the bar,All necessary supplies stocked and organized,Storage areas are clean, neat, and organized)<br>" <br>

  • "Tea / Coffee Machines (Exteriors clean and well maintained,Water filter heads clean and free of build-up,Urns, coffee pots, ceramic coffee cups and ice tea pitchers free of stains,Cleaning schedules for all posted and followed)<br>" <br>

PATIO

  • "Floors / Walls / Ceiling (Clean,In good repair,Window blinds, pictures, all ledges dust free,Mats where appropriate and clean,Floors clean and litter free)<br>" <br>

  • Doors / Glass / Mirrors (Clean,Doors fingerprint free,Thresholds and tracks clean and maintained,Doors fully operational, no squeaks) <br>

  • Tables /Chairs (Clean ,sanitized and don't wobble) <br>

FOOD TASTING/RECIPE ADHERANCE

FOOD TASTING

  • APPETIZER

  • Plating Presentation- picture like<br>

  • Taste, temperature

  • SOUP

  • Ticket Time <br>

  • Plating Presentation- picture like<br>

  • Taste and temperature<br>

  • SALAD

  • Ticket Time <br>

  • Plating Presentation

  • Taste and Temperature<br>

  • ENTREE

  • Time <br>

  • Plating Presentation

  • Taste and Temperature<br>

  • PASTA

  • Time Ordered<br>

  • Plating Presentation

  • Taste and Texture<br>

DESSERT

  • Plating Presentation

  • time ordered

  • Taste

STATIONS

SAUTE

  • b) Tasting spoons available <br>

  • e) Correct portioning tools (i.e. Ladles, Tsp, TBS etc…) <br>

  • f) Timers working and available (as specified) <br>

BROILER

  • a) Griller reached proper temp and working in good condition <br>

  • b) All Biothermometer are working and calibrated <br>

  • c) Color coded tong <br>

  • e.) Cleaning bamboo/scraper/metal brush <br>

  • e) Dredge cans available (for seasoning) <br>

  • f) Timers working and available (as specified) <br>

FRY

  • a)Correct Oil Temperature <br>

  • b)Oil Change record <br>

  • c) Filter machine & paper (evident in use) <br>

  • d) Proper portioning and preset of products <br>

  • e) Timers working and available (as specified) <br>

  • f) Clean SAVADAY (evidently in use) <br>

  • g) Set up for success (Sufficient portioned items, boards, sharp knives,sifter ,etc...) <br>

  • h.) All refrigeration in good working condition. (see repair, temperature, cleanliness, etc.)

NACHO STATION

  • a)Weighing scale (clean,good repair) <br>

  • c)Cold plates / multiple mixing bowl <br>

  • d) Cold lettuce <br>

  • e) Proper portioning and preset of products <br>

DISH

  • a)Correct or adequate apron/boots <br>

  • b)With proper decoy system <br>

  • c)Clean & sanitized <br>

  • d)Garbage bin with cover <br>

  • e)with proper chemical/complete <br>

  • Expo/Assemble

  • a)Tasting spoons <br>

  • b)Proper knowledge on station <br>

  • c)Correct Garnishes (Fresh & Complete) <br>

OTHER COMMENTS

  • AUDITOR

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  • Manager on Duty

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