TGI FRIDAYS EXCELLENCE AUDIT

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

BOH STATION:

1. BOH Essentials:

• Sanitation bottle/bucket in use.

  Yes

  No

  N/A

• Sanitizer at 200ppm to 300ppm

  Yes

  No

  N/A

• Sharp Knives. <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Back door always closed.

  Yes

  No

  N/A

• Hand Gloves are available at all times

  Yes

  No

  N/A

• Ceiling clean and in good repair.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Floors - no chips,dry and clean.

  Yes

  No

  N/A

• No leaking faucet and in good repair.

  Yes

  No

  N/A

• Floors - no chips,dry and clean.

  Yes

  No

  N/A

• No personal food and drinks on the line

  Yes

  No

  N/A

• Shelves are all in good condition

  Yes

  No

  N/A

• Shelves organized and clean

  Media

• Clean wet & dry towels

  Yes

  No

  N/A

• Magna Bar are clean and in good condition

  Yes

  No

  N/A

• Tiles - no chip,dry and clean.

  Yes

  No

  N/A

• Grease trap clean and without foul odor

  Yes

  No

  N/A

• Ice Machine Clean and working properly

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Chemicals are available.

  Yes

  No

  N/A

• Floor Squeegee <br> <br>

  Yes

  No

  N/A

• Chopping boards are all Clean

  Yes

  No

  N/A

• Chopping boards are all in good conditions

  Media

• Micro fiber towel for drying plates and cuttleries <br> <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

2. FOOD SAFETY

• There are no expired items

  Yes

  No

  N/A

• All items are placed in its proper storage

  Yes

  No

  N/A

• Proper Storage

  Media

• Standard thawing practice is observed

  Yes

  No

  N/A

• Probe thermometer

  Media

• Personal Hygiene

  Media

• All line cooks are well groom and wearing proper uniforms

  Yes

  No

  N/A

3. EQUIPMENTS

• DFC 1 OR 2 are in good condition

  Yes

  No

  N/A

• DFC 1 OR 2 are clean

  Media

• GRI are in good condition

  Yes

  No

  N/A

• GRI are organized and clean

  Media

• Chest freezer are in good condition

  Yes

  No

  N/A

• Chest freezer are clean

  Media

• Impinger / Deck Oven in good condition

  Yes

  No

  N/A

• Impinger / Deck Oven are clean

  Media

• Hotwell in good condition and reached 63C

  Yes

  No

  N/A

• Yes

  No

  N/A

• Pasta Bath working and in good condition

  Yes

  No

  N/A

• Pasta Bath at 100C

  Media

• Top Burner / Induction are clean and in good condtion

  Yes

  No

  N/A

• Top Burner

  Media

• Heat Strip. Clean and working in good condition

  Yes

  No

  N/A

• Flat Grill/Giller are working and in good condtion

  Yes

  No

  N/A

• Microwave are clean and working in good condition

  Yes

  No

  N/A

• Dish Machine reached proper temperature & clean

  Yes

  No

  N/A

• Dish machine are clean

  Media

• Frylator are both working and reached proper temperature

  Yes

  No

  N/A

• Frylator

  Media

• Ice Machine are Clean and working well

  Yes

  No

  N/A

• Ice machine

  Media

CHILLERS

CHILLER UNIT # 1

• a. working and in good condtion

  Yes

  No

  N/A

• b. clean

  Yes

  No

  N/A

• c. temperature

  Media

• d. heirarchy

  Media

CHILLER UNIT # 2

• a. working and in good condition

  Yes

  No

  N/A

• b. clean

• c. temperature

  Media

• d. heirarchy

  Media

CHILLER UNIT # 3

• a. working and in good condition

  Yes

  No

  N/A

• b. clean

  Yes

  No

  N/A

• c. temperature

  Media

• d. heirarchy

  Media

CHILLER UNIT # 4

• a. working and in good condition

  Yes

  No

  N/A

• b. clean

  Yes

  No

  N/A

• c. temperature

  Media

• d. heirarchy

  Media

CHILLER UNIT # 5

• a. working and in good condition

  Yes

  No

  N/A

• b. clean

  Yes

  No

  N/A

• c. temperature

  Media

• d. heirarchy

  Media
CHILLER LINE

1. Plate Nacho

• a. gaskets

  Media

• b. drawer and stopper

• c. fan and temperature

• d. clean

  Yes

  No

  N/A

2. Sautè

• a. gaskets

  Media

• b. drawer and stopper

• c. fan and temperature

• d. clean

  Yes

  No

  N/A

3. Fry

• Yes

  No

  N/A

• a. gaskets

  Media

• b. drawer and stopper

• c. fan and temperature

• d. clean

  Yes

  No

  N/A

4. Broiler

• a. gasket

  Media

• b. drawer and stopper

• c. fan and temperature

• d. clean

  Yes

  No

  N/A

FORMS

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• c. Temperature logs available and used <br>

  Yes

  No

  N/A

• d. Receiving log available and used <br>

  Yes

  No

  N/A

• e.Produce washing log

  Media

• f. Pescon report

  Media

• g. Spoilage logbook

  Media

• Spoilage logbook available and being used

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 6. BOH Staffs:
  

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

  Yes

  No

  N/A

• j. Wearing mob cap (hair net). <br>

  Yes

  No

  N/A

• 1. Using colored tongs correctly

  Yes

  No

  N/A

• comments

• 3. Using timer

  Yes

  No

  N/A

• 4. Execute standard recipe & procedure

  Yes

  No

  N/A

• comments

• 5. Wearing gloves

  Yes

  No

  N/A

HOST

• Wearing complete uniform?

  Yes

  No

  N/A

• Add media

  Media

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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>

  Yes

  No

  N/A

• e.Introduce MOD,server,textify <br>

  Yes

  No

  N/A

• f.Remove extra table set-up <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

BAR PERSON

• Wearing complete uniform?

  Yes

  No

  N/A

• Add media

  Media

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

  Yes

  No

  N/A

• 2.Were you greeted within 30 seconds in the bar area? <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 4.Was the bartender able to: <br> a. Recommend a specific drink <br>

  Yes

  No

  N/A

• b. Recommend a specific appetizer <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• d.Display 'working flair' or interact with the guest <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

BUSSER

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

  Yes

  No

  N/A

• Add media

  Media

• "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>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

SERVER

• Add media

  Media

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• c. Navigates the menu? <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• h Repeat the order <br>

  Yes

  No

  N/A

• i. Advise the guest about the food ticket timing <br>

  Yes

  No

  N/A

• j. Provide and served standard bread ratio to the guest immediately? (Ital & VT only) <br>

  Yes

  No

  N/A

• k. Serve drinks with coaster within 3-6 minutes? (ALL cold drinks only) <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

MOD Essentials

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 4. Give unlimited complimentary chips

  Yes

  No

  N/A

• 5. Handles guest complaint and able to "WIN BACK" the guest. <br>

  Yes

  No

  N/A

RESTROOM

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

  Yes

  No

  N/A

• 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>

  Yes

  No

  N/A

• 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>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Odor (Free of foul odors) <br>

  Yes

  No

  N/A

• Restroom generally clean?

  Yes

  No

  N/A

• female & male restroom

  Media

DINING ROOM

• "Floors / Carpet (Clean and dryNo missing tiles or worn carpet)<br>" <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

BAR

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

  Yes

  No

  N/A

• "Equipment (Clean and working properly (blenders, soda system, coolers / gaskets, glass washer, drink machine, beer taps, TVs)<br>Clean and working properly (blenders, soda system, coolers / gaskets, glass washer, drink machine)<br>" <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• "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>

  Yes

  No

  N/A

• "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>

  Yes

  No

  N/A

• "Soda Station (Exterior clean and well maintained,All heads have covers and are labeled,Tower heads broken down nightly and cleaned,Tea nozzle broken down and cleaned daily,Ice bin sealed properly to stainless counter,Soda glassware clean and free of spots,Floor under soda machine clean and free of syrup and water bulid up)<br>" <br>

  Yes

  No

  N/A

• "Shelving / Storage / Side Work (All items rotated, faced, and stocked to appropriate levels,Bottle tops and caps cleaned on nightly basis,Shelving clean, neat, and organized,To Go supplies organized, stocked and labled,All areas free from odors,Side Work schedule posted and followed)<br>" <br>

  Yes

  No

  N/A

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>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

FOOD TASTING

• (pick random items and check for quality, temperature, ticket time and consistency)
  

• APPETIZER

  Media

• Time

  Date

• Plating Presentation

  Media

• Taste Profile

• SOUP
  

• undefined

• Time

  Date

• Plating Presentation

• Temperature

• Taste Profile

• SALAD

• undefined

• Time

  Date

• Plating Presentation

  Media

• Temperature

• Texture

• Taste Profile

• ENTREE

• undefined

• Time

  Date

• Select date

  Date

• Plating Presentation

• Temperature

• Texture

• Taste Profile

• PASTA

• undefined

• Time Ordered

• Time Served

• Select date

  Date

• Plating Presentation

• Temperature

• Texture

• PASTA

• Taste Profile

• undefined

• Time Ordered

• Time Served

• Select date

  Date

• Plating Presentation

• Temperature

• Taste Profile

• Taste Profile

RECIPE ADHERENCE (Showtime Linecheck)

• (pick random station and random recipe and follow line cooks procedure)
  

• undefined

• Employee Name

• Employee Name

STATIONS

• SAUTÉ/Wok <br> a)Carbon Build on pans <br>

  Yes

  No

  N/A

• b) Tasting spoons <br>

  Yes

  No

  N/A

• c) Adequate/Properly Set up of sauces <br>

  Yes

  No

  N/A

• d) Production sheet available and used <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• g) Pasta Bath boiling (if applicable)(212F) <br>

  Yes

  No

  N/A

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

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• i.) All equipment and tools in good working condition.
  (see repair, temperature, cleanliness, etc.)
  

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• BROIL/Grill

• a) Griller thermometer and surface temperature <br>

  Yes

  No

  N/A

• b) Biothermometer and calibration <br>

  Yes

  No

  N/A

• c) Color coded tong <br>

  Yes

  No

  N/A

• d) Cook tongs in hot well <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

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• i.) All equipment and tools in good working condition.
  (see repair, temperature, cleanliness, etc.)
  

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• FRY

• a)Correct Oil Temperature <br>

  Yes

  No

  N/A

• b)Oil Change record <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

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• i.) All equipment and tools in good working condition.
  (see repair, temperature, cleanliness, etc.)
  

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• Baker
  

• a)All oven/mixer clean and working properly <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• d) Clean trays available <br>

  Yes

  No

  N/A

• e)Flour bin <br>

  Yes

  No

  N/A

• f) Set up for success (Sufficient portioned items, boards, sharp knives,weighing scale ,etc...) <br>

  Yes

  No

  N/A

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

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

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• Dimsum
  

• a)Steamer/bainemarie working properly <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• d) Clean trays available <br>

  Yes

  No

  N/A

• e) Flour bin <br>

  Yes

  No

  N/A

• f) Set up for success (Sufficient portioned items, boards, sharp knives,weighing scale ,etc...) <br>

  Yes

  No

  N/A

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

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

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• Pantry
  

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

  Yes

  No

  N/A

• b)Correct mise en plas (Size of Cuts) <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• d) Cold lettuce <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

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

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• Prep
  

• Prep
  

• Yes

  No

  N/A

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• undefined

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• Prep
  

• a) Recipe book on hand <br>

  Yes

  No

  N/A

• b) Adequate weighing scale <br>

  Yes

  No

  N/A

• c) Correct tools <br>

  Yes

  No

  N/A

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

• undefined

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• e.) All equipment and tools in good working condition.
  (see repair, temperature, cleanliness, etc.)
  

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• Dish
  

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

  Yes

  No

  N/A

• b)With proper decoy system <br>

  Yes

  No

  N/A

• c)Clean & sanitized <br>

  Yes

  No

  N/A

• d)Garbage bin with cover <br>

  Yes

  No

  N/A

• e)with proper chemical/complete <br>

  Yes

  No

  N/A

• f.) All equipment and tools in good working condition.
  (see repair, temperature, cleanliness, etc.)
  

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• Expo/Assemble
  

• a)Tasting spoons <br>

  Yes

  No

  N/A

• b)Proper knowledge on station <br>

  Yes

  No

  N/A

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

  Safe

  At Risk

  N/A

• d) Biothermomenter <br>

  Safe

  At Risk

  N/A

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

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• undefined

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• undefined

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

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• undefined

• undefined

• undefined

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• Auditor

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• Manager on Duty

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