TGI FRIDAYS EXCELLENCE AUDIT V.2.0

• Document No.

• Conducted on

  Date

• Prepared by

• Location
  Address

BOH STATION:

1. BOH Essentials:

• Sanitation bottle/bucket in use.

  Yes

  No

  N/A

• Sanitizer at 200ppm to 400ppm

  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

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

  Yes

  No

  N/A

• Ceilings are 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

• No personal food and drinks on the line

  Yes

  No

  N/A

• Blue towels are available in line.

  Yes

  No

  N/A

• Magna Bar are clean and in good condition

  Yes

  No

• Tiles - no chip,dry and clean.

  Yes

  No

  N/A

• Grease traps are clean and no 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

• Chopping boards are clean and in good conditions

  Yes

  No

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

• All items are placed in its proper storage

  Yes

  No

• Standard thawing practice is observed

  Yes

  No

• All line cooks are well groom and wearing proper uniforms

  Yes

  No

3. EQUIPMENTS

• DFC 1 OR 2 are clean and in good condition

  Yes

  No

  N/A

• GRI, clean and in good condition

  Yes

  No

• Chest freezers are clean and in good condition

  Yes

  No

• Impinger / Deck Oven clean and in good condition

  Yes

  No

• Hotwell in good condition and reached 63C

  Yes

  No

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

  Yes

  No

• Heat Strip. Clean and working in good condition

  Yes

  No

• Microwave are clean and working in good condition

  Yes

  No

• Frylator are both working and reached proper temperature

  Yes

  No

• Ice Machine are Clean and working well

  Yes

  No

CHILLERS

ALL CHILLERS

• Clean, working and in good condtion

  Yes

  No

  N/A

• reached proper temperature

  Yes

  No

• heirarchy

  Yes

  No

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 complete

  Yes

  No

• f. Pescon report updated <br>

  Yes

  No

• g. Spoilage logbook updated

  Yes

  No

• 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

• 3. Using timer consistenly

  Yes

  No

• 4. Execute standard recipe & procedure

  Yes

  No

• 5. Wearing gloves

  Yes

  No

  N/A

HOST

• Wearing complete uniform

  Yes

  No

  N/A

• 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. 1,2,3,4, PUNCH <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: Open table tablet, 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

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

  Yes

  No

  N/A

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

• 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

• "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

• 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 and advised about the food ticket timing <br>

  Yes

  No

  N/A

• j. Provide refillable complimentary chips and salsa <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

• Offer change plates every after course.

  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

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

DINING ROOM

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

  Yes

  No

• "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, gaskets, glass washer, drink machine, beer taps, TVs)

  Yes

  No

  N/A

• Glassware (Clean and free from spots )<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>

  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

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

• APPETIZER

  Media

• Plating Presentation- picture like<br>

  Yes

  No

• Ticket time 10mins - 15 mins

  Yes

  No

• Taste, temperature

  Good

  Poor

• SOUP

  Media

• Ticket time 3mins - 5mins<br>

  Yes

  No

• Plating Presentation- picture like<br>

  Yes

  No

• Taste and temperature<br>

  Good

  Poor

• SALAD

  Media

• Ticket time 7mins - 10 mins<br>

  Yes

  No

• Plating Presentation

  Media

• Taste and Temperature<br>

  Good

  Poor

• ENTREÈ 2

  Media

• Ticket time 15-20 mins<br>

  Yes

  No

• Plating Presentation

  Media

• Taste and Temperature<br>

  Good

  Poor

• ENTREÈ 2

  Media

• Time Ordered 15-20 mins<br>

  Yes

  No

• Plating Presentation

  Media

• Taste and Texture<br>

  Good

  Poor

DESSERT

• Plating Presentation

  Media

• Ticket time 3-7 mins

  On time

  LATE

• Taste

  Good

  Poor

STATIONS

SAUTE

• Yes

  No

  N/A

• b) Tasting spoons available <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

BROILER

• Yes

  No

  N/A

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

  Yes

  No

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

  Yes

  No

• c) Color coded tong <br>

  Yes

  No

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

FRY

• a)Correct Oil Temperature <br>

  Yes

  No

• b)Oil Change record <br>

  Yes

  No

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

NACHO STATION

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

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

• 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

• AUDITOR

• Add signature

  Sign

• Manager on Duty

• Add signature

  Sign