WATAMI STORE AUDIT ' 2024

• Site Conducted
  Address

• Conducted on

  Date

• Conducted by

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 (0⁰C to 5⁰C)

  Yes

  No

  N/A

• 4-Door Chiller 2 (0⁰C to 5⁰C)

  Yes

  No

  N/A

• Chest type freezer (-15°C to -18°C)

  Yes

  No

  N/A

• Chest type freezer 2 (-15°C to -18°C)

  Yes

  No

  N/A

• Chest type freezer 3 (-15°C to -18°C)

  Yes

  No

  N/A

• Cold Chiller (0°C to 5°C)

  Yes

  No

  N/A

• Cold Chiller 2 (0°C to 5°C)

  Yes

  No

  N/A

• Stove Chiller (0°C to 5°C)

  Yes

  No

  N/A

• Fry Chiller (0°C to 5°C)

  Yes

  No

  N/A

• Side set Chiller (0°C to 5°C)

  Yes

  No

  N/A

All equipment and tools are available , in good & working condition

• Fryolator working and reached right temperature

  Pass

  Fail

  N/A

• Bain Marie no slime build up and reached right temperature (no chipped or thorned pasta basket )

  Pass

  Fail

  N/A

• Stove burner no carbon/stain build up and with blue flame

  Pass

  Fail

  N/A

• Griller clean , no rust/carbon build up no chipped griller bars and with blue flame

  Pass

  Fail

  N/A

• Microwave clean and in good working condition

  Pass

  Fail

  N/A

• Weighing scales all working and in good condition<br>

  Pass

  Fail

  N/A

• Digital temp. Probe, Temp. Gauge, Flat grill Thermometer all working and in good condition.

  Yes

  No

  N/A

• Complete tongs with sanitary set up for cook food<br>

  Yes

  No

  N/A

• Ruler<br>

  Yes

  No

  N/A

• Tasting spoon with sanitary solution

  Yes

  No

  N/A

Focus for the visit: Critical Items and Sauces

• Central Kitchen sauces no expire and stored well . Correct Hierarchy

  Yes

  No

  N/A

• Hot holding items quality ( Rice , Tempura sause , Ramen soup , Miso soup and Curry sauce )

  Good

  Poor

• Proper hierarchy in 4-door chiller and freezer

  Good

  Poor

• Quality of Salmon and tuna

  Good

  Poor

• Complete and available chemicals

  Good

  Poor

• Chemicals properly stored

  Yes

  No

  N/A

BOH Essentials

• Recipe book- Available, complete, updated

  Yes

  No

  N/A

• Updated forms: NSF, Prod Sheet, linecheck

  Yes

  No

  N/A

• Sanitation bucket and paper towels in use

  Yes

  No

  N/A

• Knives. No stain/rust , no chipped and sharp

  Yes

  No

  N/A

• Cutting boards clean and sanitizes. (No stains)

  Yes

  No

  N/A

• Clean as you work, clean as you go.

  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

• Fresh air working

  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

• 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 scooper set-up

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Kitchen Generally Clean<br>

  Good

  Poor

BOH staff

• Complete Uniform ( white chef's coat w/ undershirt, steel toe, tickler, pen)

  Yes

  No

  N/A

• BOH STAFF

  Media

• Clean nails, shaven, haircut, no accessories: watch, warrings, ring, baller)

  Yes

  No

  N/A

• Wearing mob cap with hairnet

  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

COLD STATION

• All food items in line chiller are in good quality (No expired/no discoloration items and no foul smell in line set-up)

  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

• Complete tongs setup on schematics

  Yes

  No

  N/A

• Sanitation bucket reached 200ppm to 400ppm

  Yes

  No

  N/A

• APC or soap with warm water bucket available

  Yes

  No

  N/A

FRY STATION

• All food items in line chiller are in good quality (No expired/no discoloration items and no foul smell in line set-up)

  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

• White , red , blue and yellow tongs

  Yes

  No

  N/A

• Complete tongs setup on schematics

  Yes

  No

  N/A

• Sanitizer bucket reached 200ppm to 400ppm delusion.

  Yes

  No

  N/A

• APC or soap with warm water bucket available

  Yes

  No

  N/A

STOVE STATION

• All food items in line chiller are of good quality (No expired/wilted items in line set-up)

  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

• White , red , blue and yellow tongs and pan with strainer

  Yes

  No

  N/A

• Complete tongs setup on schematics

  Yes

  No

  N/A

• Sanitizer bucket reached 200ppm to 400ppm delusion.

  Yes

  No

  N/A

• APC or soap with warm water bucket available

  Yes

  No

  N/A

GRILL STATION

• All food items in line chiller are of good quality (No expired/wilted items in line set-up)

  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

• White , red , blue and yellow tongs and pan with strainer

  Yes

  No

  N/A

• Complete tongs setup on schematics

  Yes

  No

  N/A

• Sanitizer bucket reached 200ppm to 400ppm delusion.

  Yes

  No

  N/A

• APC or soap with warm water bucket available

  Yes

  No

  N/A

Outside Expo Area

• Organized and its being clean and sanitized constantly (Sanitizing kit availabe)

  Yes

  No

  N/A

• Serving gear is enough for the shift, Cutlery bin is clean and free from debris

  Yes

  No

  N/A

• NOTES/COMMENTS:

• There are no expired items

  Yes

  No

  N/A

• All items are place in its proper storage

  Yes

  No

  N/A

• Standard thawing items are observed

  Yes

  No

  N/A

• All items are properly labeled with day dots

  Yes

  No

  N/A

FOH Essentials

• Tables and chairs are aligned. No wobbling tables. No dust and dirt build-up in bases

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Dining is well-lit, no busted light, no dust build-up on drop-lights

  Yes

  No

  N/A

• Observing "oyster theory"

  Yes

  No

  N/A

• Consistent use of buss tub with black cloth

  Yes

  No

  N/A

• Cutlery tray (Tray with RED Cloth) is being used for Set-up

  Yes

  No

  N/A

• Organized and clean service areas

  Yes

  No

  N/A

• Paper straws available

  Yes

  No

  N/A

• Using correct towel for busser's kit and polishing

  Yes

  No

  N/A

• All Aircon are clean and in good working condition

  Yes

  No

  N/A

• Dining area generally clean

  Yes

  No

  N/A

PATIO AREA

• Host podium clutter-free, with available coloring sheets and Priority List in use.

  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 turnes on, well-lit, no dust build up

  Yes

  No

  N/A

• Tables and table tops are aligned. No wobbling tables. No dust and dirt build up in bases

  Yes

  No

  N/A

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

  Yes

  No

  N/A

MOD essentials

• Wearing proper management dresscode

  Yes

  No

  N/A

• 100% table visit and engages with the guest

  Yes

  No

  N/A

• Conducts pre-shift meeting

  Yes

  No

  N/A

• Sounds in dining at proper level. TV tuned in correct channel (Japanese cooking show/food)

  Yes

  No

  N/A

• Satisfies guest complaint beyond their expectations.

  Yes

  No

  N/A

Operation Essentials

• Business hours posted & visible.

  Yes

  No

  N/A

• Storage areas are locked

  Yes

  No

  N/A

• No "86" items.

  Yes

  No

  N/A

• MOD are visible at dining area

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Restroom Essentials

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

  Yes

  No

  N/A

• Restroom stocked with paper towels, soap and sanitizers

  Yes

  No

  N/A

• Odor fresh, clean, not heavily perfumed

  Yes

  No

  N/A

• All lights and fixtures in good working order

  Yes

  No

  N/A

• Stalls/partitions- clean, well maintained, graffiti free

  Yes

  No

  N/A

• Toilet- clean, well maintained

  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

Welcoming the Guest

• The host opened the door for the guests and greet them with enthusiasm and energy.

  Yes

  No

  N/A

• Host are able to manage the wait effectively

  Yes

  No

  N/A

• Host are able to explain the reservation Policies

  Yes

  No

  N/A

• Host are able to explain the 15 minutes grace period

  Yes

  No

  N/A

• Delivers 1,2,3,4 Punch Clearly and confidently

  Yes

  No

  N/A

• Was Able to provide Hospitality factors (A+)

  Yes

  No

  N/A

Suggestive selling

• Server acknowledging the guest using IQT/IQL

  Yes

  No

  N/A

• Advise the guest about serving time after repeating orders

  Yes

  No

  N/A

• Was able to provide exit words before leaving the guests

  Yes

  No

  N/A

Food and Drinks Presentation

• Serving and Delivering Items in Proper Sequence and Timing

• Beverage- 3 to 7 mins

  Yes

  No

  N/A

• Presentation

  Media

• Miso Soups 1 to 2 mins

  Yes

  No

  N/A

• Starter 7-10 mins

  Yes

  No

  N/A

• ITEM

• Plate presentation

  Media

• Taste

  Good

  Poor

• Mains 15-20 mins.

  Yes

  No

  N/A

• ITEM

• Plate presentation

  Media

• Taste

  Good

  Poor

• Dessert- 7 to 10 mins

  Yes

  No

  N/A

• ITEM

• Plate presentation

  Media

• Taste

  Good

  Poor

Offer russian-style service upon delivery of platters, salads or starters for sharing

• Server performs Russian-style service

  Yes

  No

  N/A

Proper timing of check-back

• Performed check back

  Yes

  No

  N/A

Secondary services

• Refilling of drinks (Iced tea with decanter)

  Yes

  No

  N/A

• Removing soiled plates and clutters on table

  Yes

  No

  N/A

• Offering change plate

  Yes

  No

  N/A

Bill presentation

• Prompt delivery of check upon guest request

  Yes

  No

  N/A

• Ask the guest if they have a privilege card (enthusiastically)

  Yes

  No

  N/A

• 2 seconds bill-out

  Yes

  No

  N/A

• Present bill with an open hand manner

  Yes

  No

  N/A

• Server offers Bistro Card

  Yes

  No

  N/A

• Total amount received is announced to the guest upon accepting the payment

  Yes

  No

  N/A

• Able to present and process card payment

  Yes

  No

  N/A

• Server returns change or voucher

  Yes

  No

  N/A

• Thanking and inviting the guest for their next visit<br>

  Yes

  No

  N/A

• Assisting and opening the door for the guest upon leaving

  Yes

  No

  N/A

• As part of our recent audit, we have completed an audit form that summarizes our findings and any necessary action plans. We kindly request your signature on this form to acknowledge your understanding of the audit findings and your responsibility for implementing any necessary changes and improvements.

• By signing this form, you confirm that you have reviewed and understand the audit findings and that you will take the necessary steps to address any issues identified.

• General Manager's Signature

  Sign

• Kitchen Manager's Signature

  Sign
Auditor Signature

• Yes

  No

  N/A