BOH Essentials

  • Sanitation Bucket (Is it labeled and clean?)

  • Knives ( Is it clean, sharp and color coded ?)

  • Cutting Boards ( Is it clean, sanitized , and in proper hierarchy?)

  • Clean as you work , clean as you go?

  • Back door always closed?

  • Ceiling clean, no gaps, and in good condition

  • Air curtain clean and in good working condition?

  • Fresh air working?

  • Hand washing sink ( Clean , no leak, with hot and cold water, and complete set up

  • Floor (No chips, dry and clean)

  • Wall ( No chips, dry and clean)

  • No leaking faucet and all in good working condition

  • No personal food and drinks on the line?

  • Clean wet and dry towels on the line

  • All food items with label and properly rotated

  • Grease trap clean and without foul odor?

  • Exhaust hood clean and no oil dripping

  • Kitchen generally clean

  • Cleaning Materials

  • Broom stick for BOH with green sticker

  • Wet mop for BOH with green sticker

  • Dry mop for BOH with green sticker

  • Dust pan for BOH with green sticker

  • Wet floor sign

  • Mop Bucket (Clean and working properly)

  • Floor squeegee

  • Broom reed for FOH with blue sticker

  • Wet mop for FOH with blue sticker

  • Dry mop for FOH with blue sticker

  • Upright dust pan with cover for FOH with blue sticker

  • Micro fiber towel for drying plates and cuttleries

  • Mop for CR with red sticker

  • Ice Machine

  • Working properly

  • Clean, no slime, and lime build up

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

BOH Stations

  • SAUTEE/ STOVE/ STEW/ WOK

  • No carbon build ups on pots and pans

  • Tasting spoons available (separated clean and used spoons)

  • Adequate / properly set up sauces with proper measuring tools

  • Production sheet available and used

  • Correct portioning tools (i.e. ladles,measuring spoons, and spoodles)

  • Timers working and available (as specified)

  • Pasta bath (boiling and clean :212°F)

  • Proper portioning and preset of products

  • Set up for success (Sufficient portioned items based on production sheet, tongs, boards etc....)

  • Raise Rail

  • Items internal temperature do not exceed 46°F or 8°C

  • All items labeled and properly rotated

  • All items are 1/2 inch below the rim

  • Chiller 1

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 2

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 3

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Burner

  • Clean and in good working condition

  • Blue flame

  • BROIL/ GRILL/ BURGER/ SANDWICH

  • Griller thermometer/ Surface probe available

  • Biothermometer available and calibrated

  • Color coded tong available

  • Cooked tongs/ Spatula in hot well

  • Cleaning bamboo/ scraper/ metal brush available

  • Dredge can for seasoning available (labeled)

  • Seasoning trays available

  • Production sheet available and used

  • Correct portioning tools (i.e. ladles,measuring spoons, and spoodles)

  • Timers working and available (as specified)

  • Proper portioning and preset of products

  • Set up for success (Sufficient portioned items based on production sheet, tongs, boards etc....)

  • Raise Rail

  • Items internal temperature do not exceed 46°F or 8°C

  • All items labeled and properly rotated

  • All items are 1/2 inch below the rim

  • Chiller 1

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 2

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 3

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Griller/ Broiler

  • Set at standard temperature

  • Clean and in good working condition

  • Flat Top Griddle 1

  • Set at standard temperature

  • Clean and in good working condition

  • Flat Top Griddle 2

  • Set at standard temperature

  • Clean and in good working condition

  • Flat Top Griddle 3

  • Set at standard temperature

  • Clean and in good working condition

  • Bun Toaster

  • Set at standard temperature

  • Clean and in good working condition

  • FRY

  • Correct oil temperature

  • Oil change record

  • Filtering machine and filter paper/ magnesol/ carbon pad available

  • Biothermometer available and calibrated

  • Clean savaday evidently in use

  • Proper portioning and preset of products

  • Set up for success (Sufficient portioned items based on production sheet, tongs, boards etc....)

  • Production sheet available and used

  • Raise Rail

  • Items internal temperature do not exceed 46°F or 8°C

  • All items labeled and properly rotated

  • All items are 1/2 inch below the rim

  • Chiller 1

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 2

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 3

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Fryer 1

  • Clean and in good working condition

  • Gaskets clean, and in good working condition

  • Filtered after lunch service (3pm) and during closing time

  • Fryer 2

  • Clean and in good working condition

  • Filtered after lunch service (3pm) and during closing time

  • Fryer 3

  • Clean and in good working condition

  • Filtered after lunch service (3pm) and during closing time

  • Fryer 4

  • Clean and in good working condition

  • Filtered after lunch service (3pm) and during closing time

  • PANTRY

  • Weighing scale (Clean and in good working condition)

  • Correct mis en plas ( cuts of ingredients)

  • Cold plates/ multiple mixing bowl and salad tong

  • Lettuce ( Cold ,crisp, no brown spots)

  • Production sheet available and used

  • Proper portioning and preset of products

  • Set up for success (Sufficient portioned items based on production sheet, tongs, boards etc....)

  • Garnishes ( Fresh and complete)

  • Lettuce Crisper

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • With labels

  • Raise Rail

  • Items internal temperature do not exceed 46°F or 8°C

  • All items labeled and properly rotated

  • All items are 1/2 inch below the rim

  • Chiller 1

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 2

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 3

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Salamander

  • Correct temperature

  • Clean and in good working condition

  • Alto shaam

  • Temperature should be at 85°C (185°F)

  • Clean and in good working condition

  • All items labeled and properly rotated

  • PREP

  • Recipe book on hand

  • Production sheet available and used

  • Adequate weighing scale

  • Correct and complete tools

  • Food processor working

  • Beurmixer working

  • Ice bath clean and properly set up (50% water : 50% ice)

  • Cooling rack clean and in good working condition

  • Trays clean and no carbon build up

  • Chiller 1

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 2

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 3

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Kettle

  • Clean and working properly

  • Burner

  • Clean and in good working condition

  • Blue flame

  • Rice Cooker 1

  • Clean and in good working condition

  • Rice Cooker 2

  • Clean and in good working condition

  • PIZZA

  • Weighing scale (Clean and in good working condition)

  • Correct mis en plas ( cuts of ingredients)

  • Proper portioning and preset of products

  • Set up for success (Sufficient portioned items based on production sheet, tongs, boards etc....)

  • Garnishes ( Fresh and complete)

  • Adequate / properly set up sauces with proper measuring tools

  • Production sheet available and used

  • Correct portioning tools (i.e. ladles,measuring spoons, and spoodles)

  • Pizza screen clean and no carbon build up

  • Raise Rail

  • Items internal temperature do not exceed 46°F or 8°C

  • All items labeled and properly rotated

  • All items are 1/2 inch below the rim

  • Chiller 1

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 2

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 3

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Impinger

  • Clean and working properly

  • Temperature should be at 570°F (299°C , at 4 minutes and 30 seconds full way)

  • MEAT

  • Weighing scale (Clean and in good working condition)

  • Correct mis en plas ( cuts of ingredients)

  • Proper portioning and preset of products

  • Set up for success (Sufficient portioned items based on production sheet, tongs, boards etc....)

  • Production sheet available and used

  • Chiller 1

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 2

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 3

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • DIMSUM

  • Flour bin clean, labeled, and properly covered

  • Trays clean and available

  • Correct and complete tools

  • Preparation table clean and sanitized

  • Weighing scale (Clean and in good working condition)

  • Proper portioning and preset of products

  • Set up for success (Sufficient portioned items based on production sheet, tongs, boards etc....)

  • Timers working and available (as specified)

  • Chiller 1

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 2

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 3

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • BAKER

  • Flour bin clean, labeled, and properly covered

  • Trays clean and available

  • Correct and complete tools

  • Preparation table clean and sanitized

  • Weighing scale (Clean and in good working condition)

  • Set up for success (Sufficient portioned items based on production sheet, tongs, boards etc....)

  • Proper portioning and preset of products

  • Timers working and available (as specified)

  • Chiller

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Oven

  • Clean and working properly

  • Proofer

  • Clean and working properly

  • STEWARD

  • Dry Storage

  • Storage rack clean and no rust

  • All grocery items properly labeled witn date received and properly rotated

  • No opened packaging which is exposed

  • All items stored 6 inches off the floor and 2 inches off the wall

  • No expired items

  • Ceiling without gaps and holes

  • Wall and floor clean and sanitized without broken/ chipped tiles

  • Well ventilated and properly lighted

  • Temperature should be at 50°F to 70°F (10°C to 21°C)

  • Door always closed

  • Chiller 1

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 2

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 3

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 4

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Chiller 5

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Walk- in Freezer

  • Wall and floor clean and sanitized without broken/ chipped tiles

  • Storage rack clean and no rust

  • All items properly labeled witn date received and properly rotated

  • Properly lighted and with enough space for proper air circulation

  • Temperature should be at 0°F(-18°C)

  • Walk- in Chiller

  • Wall and floor clean and sanitized without broken/ chipped tiles

  • Storage rack clean and no rust

  • All items properly labeled witn date received and properly rotated

  • Properly lighted and with enough space for proper air circulation

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Keg Cooler

  • Wall and floor clean and sanitized without broken/ chipped tiles

  • Storage rack clean and no rust

  • All items properly labeled witn date received and properly rotated

  • Properly lighted and with enough space for proper air circulation

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Wing Cooler

  • Wall and floor clean and sanitized without broken/ chipped tiles

  • Storage rack clean and no rust

  • All items properly labeled witn date received and properly rotated

  • Properly lighted and with enough space for proper air circulation

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Chest Type Freezer 1

  • All items properly labeled witn date received and properly rotated

  • Temperature should be at 0°F(-18°C)

  • No cross contamination and not over stocked

  • Chest Type Freezer 2

  • All items properly labeled witn date received and properly rotated

  • Temperature should be at 0°F(-18°C)

  • No cross contamination and not over stocked

  • DISH

  • Correct or adequate apron / boots

  • Proper decoy system

  • Wall and floor clean and sanitized without broken/ chipped tiles

  • Garbage bin with cover

  • With complete and proper chemical

  • Dish Machine

  • Clean and working properly

  • MIDDLE/ ASSEMBLY

  • Tasting spoons available (separated clean and used spoons)

  • Biothermometer available and calibrated

  • Alto shaam/ Food Warmer/ Steam Table

  • Temperature should be at 85°C (185°F)

  • Clean and in good working condition

  • All items labeled and properly rotated

  • EXPO

  • Tasting spoons available (separated clean and used spoons)

  • Biothermometer available and calibrated

  • Proper knowledge on station

  • Correct garnishes (Fresh and complete)

  • Alto shaam/ Food Warmer/ Steam Table

  • Temperature should be at 85°C (185°F)

  • Clean and in good working condition

  • All items labeled and properly rotated

  • Chiller

  • Temperature (32°F to 41°F) (0°C to 5°C)

  • Gaskets clean, and in good working condition

  • All items labeled and properly rotated

  • Hot Window

  • Clean, sanitized, and working properly

  • No items stay at the window not more than 5 minutes

  • Cold Window

  • Clean, sanitized, and working properly

  • No items stay at the window not more than 5 minutes

Food Quality

  • DINING EXPERIENCE

  • Appetizer

  • Ticket Time

  • Plating Presentation

  • Temperature

  • Texture

  • Taste Profile

  • Soup

  • Ticket Time

  • Plating Presentation

  • Temperature

  • Texture

  • Taste Profile

  • Salad

  • Ticket Time

  • Plating Presentation

  • Temperature

  • Texture

  • Taste Profile

  • Pasta

  • Ticket Time

  • Plating Presentation

  • Temperature

  • Texture

  • Taste Profile

  • Pizza

  • Ticket Time

  • Plating Presentation

  • Temperature

  • Texture

  • Taste Profile

  • Flatbread

  • Ticket Time

  • Plating Presentation

  • Temperature

  • Texture

  • Taste Profile

  • Burger

  • Ticket Time

  • Plating Presentation

  • Temperature

  • Texture

  • Taste Profile

  • Main course

  • Ticket Time

  • Plating Presentation

  • Temperature

  • Texture

  • Taste Profile

  • Dessert

  • Ticket Time

  • Plating Presentation

  • Temperature

  • Texture

  • Taste Profile

  • RECIPE ADHERANCE (ACTUAL COOKING/SHOWTIME LINECHECK)

  • Station 1

  • Portion Control

  • Food Handling Practice

  • Actual Procedure

  • Taste Profile

  • Station 2

  • Portion Control

  • Food Handling Practice

  • Actual Procedure

  • Taste Profile

  • Station 3

  • Portion Control

  • Food Handling Practice

  • Actual Procedure

  • Taste Profile

  • Station 4

  • Portion Control

  • Food Handling Practice

  • Actual Procedure

  • Taste Profile

Food Safety

  • Is the kitchen generally clean?

  • Is there no sign of pest?

  • Is there no sign of roddents?

  • Does all refrigeration( 0°C to 5°C) and freezer(-18°C) in proper temperature?

  • No expired items?

  • No unsafe behavior?

BOH Management

  • Kitchen organized and clean?

  • No 86 items?

  • FOH informed regarding RL items?

  • FORMS

  • Line check forms accomplished?

  • Production sheet available and in use?

  • Temperature logs available and in use?

  • Receiving logs available and in use?

  • Produce washing log in use?

  • Pest control report available?

  • Yielding report available and in use?

  • Exhaust cleaning report available?

Critical Violation

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