Turtle Bay Food Audit

• Turtle Bay Food Audit

• Site

• Conducted on

  Date

• Conducted by

• General Manager

• Head Chef

Par, Ordering, FIFO & DMC Cycle

• Is there clear evidence that all meats are marinated over night for a minimum of 24hrs? - the meats must be thoroughly tossed & covered in the marinade<br>

  Yes

  No

  N/A

• 1/2 Jerk chicken<br>

  Yes

  No

  N/A

• Chicken wings<br>

  Yes

  No

  N/A

• Pork ribs<br>

  Yes

  No

  N/A

• Pork shoulder<br>

  Yes

  No

  N/A

• Pork belly<br><br>

  Yes

  No

  N/A

• Lamb steak

  Yes

  No

  N/A

• Rump steak<br>

  Yes

  No

  N/A

• No 86 food items in the last 7 days<br>

  Yes

  No

  N/A

• Are the chefs following FIFO rules when deliveries arrive<br>

  Yes

  No

  N/A

• No excessive stock holding with any food items. Weekly holding stock should not be more than £5000<br>

  Yes

  No

  N/A

Recipes, Specs & Prep Lists

• Is a laminated Food Production Procedure document on the wall in the kitchen<br>

  Yes

  No

  N/A

• Clear evidence that Prep list are in use<br>

  Yes

  No

  N/A

• Whilst you are there were all recipes prepared with the relevant recipe card removed from the folder and used by the chef, if able top observe, did a chef follow a recipe 100% correctly<br>

  Yes

  No

  N/A

• Do the sites have the laminated A3 Check Sheets in view for chefs to visually check there work while on service<br>

  Yes

  No

  N/A

Measuring Tools & Equipment.

• Minimum 2 x working Digital Scales (6kg)<br>

  Yes

  No

  N/A

• Minimum 1 x working Digital Scales (15kg)<br>

  Yes

  No

  N/A

• Minimum 1 x spider <br>

  Yes

  No

  N/A

• Minimum 4 x full sets of Measuring Spoons<br>

  Yes

  No

  N/A

• Minimum 2 x green spoodles (Rice 'n' Peas & Sweet potato mash)<br>

  Yes

  No

  N/A

• Minimum 2 x 2oz ladles (Jerk Gaze / Coconut Glaze)<br>

  Yes

  No

  N/A

• Minimum 2 x 8oz ladles (Mo'bay)<br>

  Yes

  No

  N/A

• Minimum 2 x 12oz ladles (Jerk margination)<br>

  Yes

  No

  N/A

• Minimum 2 x Measuring jugs<br>

  Yes

  No

  N/A

• Fully working and functioning Hand Blender<br>

  Yes

  No

  N/A

• Insure all chopping's boards are clean and not excessively worn <br>

  Yes

  No

  N/A

• 1 x Cutting Rings or Doubles, and 1 x Rolling Pin<br>

  Yes

  No

  N/A

• Starters Section has x Dredger tapped with Red tape indicating it is Cayenne Pepper<br>

  Yes

  No

  N/A

• Dredging Section set up ready for service .<br>

  Yes

  No

  N/A

• Oven temp is set at 180'c heat and 30% steam<br>

  Yes

  No

  N/A

• Clear evidence that oil is being Vito at 3pm and end of evening service<br>

  Yes

  No

  N/A

Labelling (Check all batch recipes stored in fridges walk inn & freezers)

• All Batch Recipes to have a production label with correct day dot<br>

  Yes

  No

  N/A

• Every Batch Recipe co-signed by the chef who made the item and the Duty Chef. <br>

  Yes

  No

  N/A

• If made by Duty Chef a other Senior Chef or MOD to-sign<br>

  Yes

  No

  N/A

• Do One Pots have the correct use buy date and correspond with the Shield Diary (3 days)?<br>

  Yes

  No

  N/A

• Do all fridges have clear laminated Schematics on show?<br>

  Yes

  No

  N/A

• Insure all spices are clearly labelled and has a 30 days shelf life <br>

  Yes

  No

  N/A

• Check that the Flour, Sugar & Rice bins do not hold any foreign bodies and MUST have lids on/covered at all times<br>

  Yes

  No

  N/A

• Do the One Pots correspond with the Batch Recipe use by date in the Shield Diary?<br>

  Yes

  No

  N/A

Check the following recipes for correct labelling procedure

• Jamaican Browned Chicken = 3 days<br>

  Yes

  No

  N/A

• Caribbean Slaw = 2 days <br>

  Yes

  No

  N/A

• Curry Pork = 3 days<br>

  Yes

  No

  N/A

• Curry Base = 21 days<br>

  Yes

  No

  N/A

• Our Curry Goat = 3 days<br>

  Yes

  No

  N/A

• Duck Roll Mix = 4 days<br>

  Yes

  No

  N/A

• Green Seasoning = 14 days<br>

  Yes

  No

  N/A

• MO 'Bay Sauce 14 days<br>

  Yes

  No

  N/A

• Rice 'n' Peas = 24 hrs<br>

  Yes

  No

  N/A

• Pulled Chicken & Pork = 3 days<br>

  Yes

  No

  N/A

• Rum 'n' Raisin Bread Pudding = 3 days<br>

  Yes

  No

  N/A

Portion Control (weigh 10 of the following items and get the average)

• 10 x Squid = 125gms (all must be between 122-127gms)

  Yes

  No

  N/A

• 10 x Jamaican Fried Bait = 125gms (all must be between 122-127gms)<br> <br>

  Yes

  No

  N/A

• 5 x Chicken Toasty Bag ( Average 90 - 95 Gms )<br>

  Yes

  No

  N/A

• 5 x Salmon Toasty Bag ( Average 90 - 95 Gms ) <br>

  Yes

  No

  N/A

• 10 x Pulled Chicken = 120gms (all must be between 117-122gms)<br>

  Yes

  No

  N/A

• 10 x Uncooked single Dumplings 50gms (all must be between 48-52gms)<br>

  Yes

  No

  N/A

• 10 x Butter Mix = 30gms (all must be between 28-31gms)<br>

  Yes

  No

  N/A

• 10 x Curry Goat (all must be between 360 - 380gms)<br>

  Yes

  No

  N/A

• 10 x Rundown (all must be between 400 - 410 gms)<br>

  Yes

  No

  N/A

Service Prep (check all the following for correct spec & freshness)

• Fresh Picked Herbs (must be picked not chopped)<br>

  Yes

  No

  N/A

• Coconut Shavings - shaved to spec using a peeler (knifes not used)<br>

  Yes

  No

  N/A

• Caribbean Slaw - Visual inspection, looks and correctly prepared<br>

  Yes

  No

  N/A

• Spring Onions - cut on the angle about 1 long correctly prepared""pring Onions - cut on th"<br>

  Yes

  No

  N/A

• All Salad leaves & Vegetables (washed, peeled and fresh)<br>

  Yes

  No

  N/A

Line Check & Temperatures list everything on the line check

• Pepper Roti<br>

  Yes

  No

  N/A

• Bara Roti Doubles<br>

  Yes

  No

  N/A

• Sweetcorn Fritters<br>

  Yes

  No

  N/A

• Rice 'n' Peas<br>

  Yes

  No

  N/A

• Caribbean Slaw<br>

  Yes

  No

  N/A

• Sweet Potato Mash<br>

  Yes

  No

  N/A

• Red Onion Chutney<br>

  Yes

  No

  N/A

• Sour Orange Chutney<br>

  Yes

  No

  N/A

• Green Seasoning <br>

  Yes

  No

  N/A

• Mango Mole<br>

  Yes

  No

  N/A

• Cucumber Chutney<br>

  Yes

  No

  N/A

• Citrus Dressing<br>

  Yes

  No

  N/A

• House Mayo<br>

  Yes

  No

  N/A

• Jerk Glaze <br>

  Yes

  No

  N/A

• Coconut Glaze<br>

  Yes

  No

  N/A

• Duck Roll<br>

  Yes

  No

  N/A

• Dumpling<br>

  Yes

  No

  N/A

• Pork Crackling<br>

  Yes

  No

  N/A

• Mo 'Bay Sauce <br>

  Yes

  No

  N/A

• Curry Base <br>

  Yes

  No

  N/A

• Our Curry Goat <br>

  Yes

  No

  N/A

• Rundown<br>

  Yes

  No

  N/A

• Jamaican Browned Chicken Sauce<br>

  Yes

  No

  N/A

• Pork Curry Sauce <br>

  Yes

  No

  N/A

• Melted Butter Mix<br>

  Yes

  No

  N/A

• Passion Fruit Sauce<br>

  Yes

  No

  N/A

• B&B Pudding<br>

  Yes

  No

  N/A

• Are Thermodyne pars in practice & being implemented<br>

  Yes

  No

  N/A

• Insure there is no Burgers or Mo 'Bay chicken breasts being hot held.<br>

  Yes

  No

  N/A

• Probe half Jerk Chicken & insure the core temperature is above 65%<br>

  Yes

  No

  N/A

• Probe Jerk Ribs & insure the core temperature is above 65'c<br>

  Yes

  No

  N/A

• Probe Curry Goat & insure the core temperature is above 65'c<br>

  Yes

  No

  N/A

• Probe Jamaican Browned Chicken & insure the core temperature is above 65'c<br>

  Yes

  No

  N/A

• Probe Rice 'n' Peas & insure the core temperature is above 65'c<br>

  Yes

  No

  N/A

• Probe Sweet Potato Mash & insure the core temperature is above 65'c<br>

  Yes

  No

  N/A

Grill How Too (must have site specific schematics for reference

• Check the kitchen section on Rota Guide and check that all grill chefs on the rota for that week have been certified. Have the chefs been signed of on this procedure (look at P-file)<br>

  Yes

  No

  N/A

• Grill Set Up<br>

  Yes

  No

  N/A

• 3 x Roasting trays on top shelf (lamb, pork, beef)<br>

  Yes

  No

  N/A

• 2 x Grill shelf's are in place<br>

  Yes

  No

  N/A

• 1 x Gastro with Jerk Marinade and 1 x yellow silicone brush present<br>

  Yes

  No

  N/A

• 1 x Gastro with Jerk Marinade and 1 x blue silicone brush present<br>

  Yes

  No

  N/A

• 1 x Gastro with Butter Mix and 1 x yellow silicone brush present<br>

  Yes

  No

  N/A

• 1 x Gastro with Butter Mix and 1 x blue silicone brush present<br>

  Yes

  No

  N/A

• 1 x Empty gastro with 2 x yellow taped locking tongs & burger scraper present<br>

  Yes

  No

  N/A

• 1 x Empty gastro with blue tongs present<br>

  Yes

  No

  N/A

• 1 x Long gastro with flour and lid <br>

  Yes

  No

  N/A

• Long handled grill brush present and regularly used to keep the grill clean<br>

  Yes

  No

  N/A

• Red & Blue tongs in the correct places (NOT kept in fridges)<br>

  Yes

  No

  N/A

• No Red Tongs in the grill gastros<br>

  Yes

  No

  N/A

Grill Use

• The work height of the flames is level with the grill bars but no higher<br>

  Yes

  No

  N/A

• Jerk Chicken 'Baste Turn, Baste Turn, Butter Off' - for all Jerk Chicken cooked during visit<br>

  Yes

  No

  N/A

• Lovely caramelised Chicken not burnt<br>

  Yes

  No

  N/A

• Good deep brown colour to all jerk chicken with obvious marination and sufficient basting<br>

  Yes

  No

  N/A

• After second basting turn baste with Butter Mix<br>

  Yes

  No

  N/A

• 1/2 Jerk Chicken chopped into 3 separate whole pieces before plating <br>

  Yes

  No

  N/A

• Wings - as soon as removed from grill, chopped into 3 pieces and seasoned in Jerk Glaze in a toss bowl (2 x portions at a time) <br>

  Yes

  No

  N/A

• Seasoned evenly with Course Sea Salt<br>

  Yes

  No

  N/A

• 1 x whole 2oz of Jerk Glaze put over 1/2 Jerk Chicken (watch under portioning)<br>

  Yes

  No

  N/A

• 1 x half 2oz of Jerk Glaze put over 1/4 Jerk Chicken (watch under portioning)<br>

  Yes

  No

  N/A

• 1 x whole 2oz of Jerk Glaze put over Whole Jerk Chicken - Fill jug (watch under portioning)<br>

  Yes

  No

  N/A

• Burger basted with Jerk Marinade on one side only (street & Goat)<br>

  Yes

  No

  N/A

• After basting Burger baste with Butter Mix<br>

  Yes

  No

  N/A

• No other meats basted on grill<br>

  Yes

  No

  N/A

• Steaks (Rump & Lamb) & Belly Pork cooked, brushed with Butter Mix just before removing from grill and evenly sprinkled with Course Sea Salt<br>

  Yes

  No

  N/A

• Once all steaks (Rump & Lamb) & Belly Pork each put to rest in there respective resting tray on the top shelf<br>

  Yes

  No

  N/A

• All steaks only serve after being rested<br>

  Yes

  No

  N/A

• Correct use of colour coded tongs, brushes at all times<br>

  Yes

  No

  N/A

• All rib cooked, brushed with Butter Mix just before removing from grill and evenly sprinkled with Course Sea Salt once plated<br>

  Yes

  No

  N/A

• Correct cooking method for Mo 'bay chicken<br>

  Yes

  No

  N/A

• Correct cooking method for Salmon (floured, cooked buttered)<br>

  Yes

  No

  N/A

• Correct cooking method for Red Snapper (cooked in combi for at least 12 mins)<br>

  Yes

  No

  N/A

• All Buns resting on shelf to be toasted (nowhere near flames)<br>

  Yes

  No

  N/A

Perfect Pass - STARTERS

• All Starters to be served in 10 min for 6 or less covers<br>

  Yes

  No

  N/A

• All Starters dishes weather from Starters or Grill Section served at the same time<br>

  Yes

  No

  N/A

• All Starters observed during visit served to spec<br>

  Yes

  No

  N/A

• All temperature are above 65'c<br>

  Yes

  No

  N/A

• No obvious cutting of portions on any cutter dishes<br>

  Yes

  No

  N/A

Perfect Pass - LUNCH & LIGHTER

• All Lunch 'n' Lighter dishes to be served in 10 min for 6 or less covers<br>

  Yes

  No

  N/A

• All Lunch 'n' Lighter dishes weather from cutter or grill section served at the same time<br>

  Yes

  No

  N/A

• All temperature are above 65'c<br>

  Yes

  No

  N/A

• All Lunch 'n' Lighter observed during visit served to spec<br>

  Yes

  No

  N/A

• Timers been used when required<br>

  Yes

  No

  N/A

• Food been probed at random.<br>

  Yes

  No

  N/A

• Autocall is being used at all times<br>

  Yes

  No

  N/A

• No obvious cutting of portions on any Lunch 'n' Lighter dishes<br>

  Yes

  No

  N/A

Perfect Pass - LUNCH & LIGHTER

• All Salad to be served in 10 min for 6 or less covers<br>

  Yes

  No

  N/A

• Check All Toasties made to order and they stand stiff in oval plate and bread is crunchy .<br>

  Yes

  No

  N/A

• Do not put under hot lights<br>

  Yes

  No

  N/A

• If served with other mains dishes serve all together at the same time<br>

  Yes

  No

  N/A

• No obvious cutting of portions on any Salads<br>

  Yes

  No

  N/A

Perfect Pass - JERK PIT GRILL

• All Jerk Pit Grill dishes to be served in 10 min for 6 or less covers<br>

  Yes

  No

  N/A

• All Jerk Pit Grill dishes weather from cutter or grill section served at the same time<br>

  Yes

  No

  N/A

• All Jerk Pit Grill observed during visit served to spec<br>

  Yes

  No

  N/A

• All temperature are above 65'c<br>

  Yes

  No

  N/A

• Are the Wings & Ribs being tossed in Bowl?<br>

  Yes

  No

  N/A

• No obvious cutting of portions on any Jerk Pit Grill dishes<br>

  Yes

  No

  N/A

• All Jerk Pit Grill dishes to be served in 10 min for 6 or less covers (except Rump Steak, Lamb Steak, Snapper)<br>

  Yes

  No

  N/A

Perfect Pass - ONE POTS

• Visual inspection - Approx. 140gms of rice in one pot (heaped green spoodle)<br>

  Yes

  No

  N/A

• Visual inspection - Correct amount of garnishes in one pot (picked mixed herbs, onion chutney & coconut shavings were applicable)<br>

  Yes

  No

  N/A

• Visual inspection - Sufficient portion of roti flatbread or dumplings with all one pots<br>

  Yes

  No

  N/A

• All one pots to be served in 10 min for 6 or less covers<br>

  Yes

  No

  N/A

Perfect Pass - BBQ MAINS

• Sufficient Green Seasoning squiggle on all Jerk meats<br>

  Yes

  No

  N/A

• Accurate portion control with Caribbean Slaw on all dishes<br>

  Yes

  No

  N/A

• Accurate portion control with Rice 'n' Peas, Sweet Potato Mash, Sweet Potato Fries, Spiced Fries.<br>

  Yes

  No

  N/A

• All temperature are above 65'c<br>

  Yes

  No

  N/A

• No obvious cutting of portions of Garnishes or Provisions with any Jerk Pit BBQ mains<br>

  Yes

  No

  N/A

• All Jerk Pit BBQ dishes, One Pots & Lunch 'n' Lighter dishes served together at the same time were applicable<br>

  Yes

  No

  N/A

Perfect Pass - PROVISIONS

• Correct portion size on all Provisions during visit<br>

  Yes

  No

  N/A

Perfect Pass - PUDDINGS

• All Puddings served to spec<br>

  Yes

  No

  N/A

• No Pudding put under hot lamp<br>

  Yes

  No

  N/A

• All Puddings to spec with in 10 mins<br>

  Yes

  No

  N/A

AUDITS & STAFF TRAINING

• All chefs training documents completed and in P files<br>

  Yes

  No

  N/A

• Any chefs on a solo service to have fully completed training pack for that section<br>

  Yes

  No

  N/A

• Actions from last Kitchen Audit carried out<br>

  Yes

  No

  N/A