The Bistro Group Restaurant Operations Excellence

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

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

Working properly

Clean, no slime, and lime build up

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

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....)

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

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

Clean and in good working condition

Blue flame

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....)

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

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

Set at standard temperature

Clean and in good working condition

Set at standard temperature

Clean and in good working condition

Set at standard temperature

Clean and in good working condition

Set at standard temperature

Clean and in good working condition

Set at standard temperature

Clean and in good working condition

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

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

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

Clean and in good working condition

Gaskets clean, and in good working condition

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

Clean and in good working condition

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

Clean and in good working condition

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

Clean and in good working condition

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

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)

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

Gaskets clean, and in good working condition

With labels

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

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

Correct temperature

Clean and in good working condition

Temperature should be at 85°C (185°F)

Clean and in good working condition

All items labeled and properly rotated

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

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

Clean and working properly

Clean and in good working condition

Blue flame

Clean and in good working condition

Clean and in good working condition

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

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

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

Clean and working properly

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

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

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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)

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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)

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

Clean and working properly

Clean and working properly

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

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

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)

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)

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)

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)

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

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

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

Clean and working properly

Tasting spoons available (separated clean and used spoons)

Biothermometer available and calibrated

Temperature should be at 85°C (185°F)

Clean and in good working condition

All items labeled and properly rotated

Tasting spoons available (separated clean and used spoons)

Biothermometer available and calibrated

Proper knowledge on station

Correct garnishes (Fresh and complete)

Temperature should be at 85°C (185°F)

Clean and in good working condition

All items labeled and properly rotated

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

Gaskets clean, and in good working condition

All items labeled and properly rotated

Clean, sanitized, and working properly

No items stay at the window not more than 5 minutes

Clean, sanitized, and working properly

No items stay at the window not more than 5 minutes

Ticket Time

Plating Presentation

Temperature

Texture

Taste Profile

Ticket Time

Plating Presentation

Temperature

Texture

Taste Profile

Ticket Time

Plating Presentation

Temperature

Texture

Taste Profile

Ticket Time

Plating Presentation

Temperature

Texture

Taste Profile

Ticket Time

Plating Presentation

Temperature

Texture

Taste Profile

Ticket Time

Plating Presentation

Temperature

Texture

Taste Profile

Ticket Time

Plating Presentation

Temperature

Texture

Taste Profile

Ticket Time

Plating Presentation

Temperature

Texture

Taste Profile

Ticket Time

Plating Presentation

Temperature

Texture

Taste Profile

Portion Control

Food Handling Practice

Actual Procedure

Taste Profile

Portion Control

Food Handling Practice

Actual Procedure

Taste Profile

Portion Control

Food Handling Practice

Actual Procedure

Taste Profile

Portion Control

Food Handling Practice

Actual Procedure

Taste Profile

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?

Kitchen organized and clean?

No 86 items?

FOH informed regarding RL items?

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?