The Bistro Group Restaurant Audit

• Concept

• Branch

• Conducted on

  Date

• Conducted by

• There are no expired items

  Yes

  No

  N/A

• All items are properly labeled with day dot

  Yes

  No

  N/A

• All items are placed in its proper storage

  Yes

  No

  N/A

• Standard thawing practice is observed

  Yes

  No

  N/A

• Host are always available to welcome guest

  Yes

  No

  N/A

• Guest are seated and assisted by host to their table

  Yes

  No

  N/A

• FOH MOD is at command position during service (breakfast/lunch/dinner)

  Yes

  No

  N/A

• BOH MOD is at the expo during service (breakfast/lunch/dinner)

  Yes

  No

  N/A

• Table visit is a consistent practice by FOH MOD

  Yes

  No

  N/A

• All food items are served within standard ticket time

  Yes

  No

  N/A

• All drinks are served within standard ticket time

  Yes

  No

  N/A

All refrigerator in good working condition, clean, well maintained

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

  Yes

  No

  N/A

• 4-Door Freezer (-15°C to -18°C)

  Yes

  No

  N/A

• 4-Door chiller (0°C to 5°C)

  Yes

  No

  N/A

• Chest type freezer

  Yes

  No

  N/A

• Chest type Freezer 2

  Yes

  No

  N/A

• Chiller 1 (0°C to 5°C)

  Yes

  No

  N/A

• Chiller 2 (0°C to 5°C)

  Yes

  No

  N/A

• Chiller 3(0°C to 5°C)

  Yes

  No

  N/A

• Chiller 4 (0°C to 5°C)

  Yes

  No

  N/A

• Chiller 5 (0°C to 5°C)

  Yes

  No

  N/A

• Chiller 6 (0°C to 5°C)

  Yes

  No

  N/A

• Chiller 7 (0°C to 5°C)

  Yes

  No

  N/A

• Bar Chiller

  Yes

  No

  N/A

All equipment and tools in good & working condition

• Burner/Induction

  Yes

  No

  N/A

• Wok

  Yes

  No

  N/A

• Steamer

  Yes

  No

  N/A

• Pasta Bath

  Yes

  No

  N/A

• Fryer

  Yes

  No

  N/A

• Broiler

  Yes

  No

  N/A

• Grill

  Yes

  No

  N/A

• Bain-Marie

  Yes

  No

  N/A

• Microwave

  Yes

  No

  N/A

• Oven<br>

  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

Quality : Food Item and Sauces

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

• Good

  Fair

  Poor

  N/A

• Good

  Fair

  Poor

  N/A

• Good

  Fair

  Poor

  N/A

• Good

  Fair

  Poor

  N/A

• Good

  Fair

  Poor

  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

• No presence of insects, flies and cockroaches

  Yes

  No

  N/A

• Ceiling clean and good repair

  Yes

  No

  N/A

• Air vents clean and in good repair

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Hand washing sink - complete set up with sanitation amenities

  Yes

  No

  N/A

• Floors - dry and clean<br>

  Yes

  No

  N/A

• No leaking faucets and in good repair<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  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 steel toe, tickler, click 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

Bar

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Chilled glass set-up organized, clean

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• In-cans product no dents, stored properly

  Yes

  No

  N/A

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

  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

FOH Essentials

Patio Area

• Host podium clutter-free, with available coloring sheets for kids, Priority List in use, floor plan, and reservation list

  Yes

  No

  N/A

• Plants are well-maintained, dust and dirt-free

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Business hours posted & visible.

  Yes

  No

  N/A

Dining Area

• Air curtain clean and in good repair<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Consistent use of buss tub with black cloth and not over stocked with soiled plates and cuttleries<br>

  Yes

  No

  N/A

• Service Area: Organized and clean

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Paper straws available<br>

  Yes

  No

  N/A

• Using correct towel for busser's kit and polishing

  Yes

  No

  N/A

• Peppermill was available

  Yes

  No

  N/A

• Aircon on at acceptable temperature, no dust build up

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Dining area generally clean

  Good

  Fair

  Poor

  N/A

Restroom Essentials

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Toilet- clean, well maintained seats secure.

  Yes

  No

  N/A

• 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.

  Yes

  No

  N/A

• Decor- clean, no dust build up

  Yes

  No

  N/A

• NOTES/COMMENTS:

• undefined

• Audit will be discussed by auditor with the MOD and will have it signed .
  MOD will be required to discuss the result with the whole team and come up with a corrective action and will be submitted to auditor and DO.

• FOH MOD Signature

  Sign

• BOH MOD Signature

  Sign