WGI Performance Evaluation Inspection (PEI)

• Conducted on

  Date

• Prepared by

• Location
  Address

Discipline 纪律

• Dress unified cap/hat, shirt and apron in work without stain or peculiar smell. 穿戴统一工帽/工服/围裙且无大面积污渍或明显异味。

  Yes

  No

  N/A

• Unified caps/hats, shirts are taken care of and are not left in the workplace overnight. 工服工帽被妥善保管且未被滞留在工作区内过夜。

  Yes

  No

  N/A

• Dress non-slip kitchen shoes with the upper surface of feet covered. 穿着厨用防滑鞋并保持脚面不外露。

  Yes

  No

  N/A

• Work with hands without stain or peculiar smell and bind up the wounds when necessary. 工作时手部无污染、指甲干净且依照规范包扎伤口并戴手套。

  Yes

  No

  N/A

• Keep face clean and tidy. Beard and hair is suitably confined. No backward worn caps and visible hair on forehead. 面部整洁，须发被适当固定。工帽正面对外且前额头发不外露。

  Yes

  No

  N/A

• No eating behaviors, except for test-meal, in work area. Do not have the staff meals in the work area. 未在工作区域内吃东西（试餐除外）且员工餐未在出餐区域内食用。

  Yes

  No

  N/A

• Prohibited use of tobacco/ smoking. No lighters and cigarette are used in the kitchen or garbage area. 未工作场所内使用烟草或吸烟。烟草、烟具未出现在工作区域内或垃圾区内。

  Yes

  No

  N/A

• Use staff washrooms and do not use guest washrooms. 使用员工洗手间而未使用客用洗手间。

  Yes

  No

  N/A

• No cell phone is used in the work area during work unless with the permission of culinary managers. <br>工作时段，除得到负责人许可，未使用手机进行与工作无关的操作。

  Yes

  No

  N/A

• All personal items are stored in the lockers properly and do not occupy others` lockers. 所有私人物件统一放橱柜且未占用他人的橱柜。

  Yes

  No

  N/A

• Use the public property sparingly. Do not steal or damage public properties. 节俭使用并爱惜公共财物。无私带、盗用、毁坏任何公共财物如毛巾、外卖盒、食材和客用水杯等的行为。

  Yes

  No

  N/A

• Properly use and take care of knifes, cookers and culinary equipment. Safely store the tools or equipment. 妥善使用和维护各类厨具及电器。安全地存放工作器具，避免工作场所的安全隐患。

  Yes

  No

  N/A

• Fulfil the monthly or weekly cleaning plan and do the record. 履行每月或每周的扫除计划并做记录。

  Yes

  No

  N/A

• Ensure the garbage area and smoking area are clutter-free without cigarette ends on the floor. 保持垃圾区与吸烟区的整洁，无堆积杂物，地上无烟头。

  Yes

  No

  N/A

Sanitation 卫生

• Food premise provided with a constant supply of hot and cold potable running water.工作场所有持续的冷/热的自来水供应, 无损坏的水龙头。

  Yes

  No

  N/A

• Separate hand washing sink conveniently located in food preparation area with required supplies. 食材处理区域设有洗手池并配有擦手纸和洗手液，擦手纸每日补齐。

  Yes

  No

  N/A

• Washrooms provided, properly supplied, in good repair and maintained in a clean and sanitary manner. 设有洗手间并配有符合卫生要求的维护如卫生纸, 掷纸篓等。

  Yes

  No

  N/A

• Cold holding storage adequate and maintained at 4°C (40° F) or less with thermometers. 所有冷藏单位的内部配有温度计且温度不高于4摄氏度。

  Yes

  No

  N/A

• Freezing units at -18°C (0° F) or lower with thermometers. 所有冷冻单位的内部配有温度计且温度不高于-18摄氏度。

  Yes

  No

  N/A

• Check, report and record the initial temperature of cooling or freezing units. 定期查看、报告并记录冷藏/冷冻单位的初始温度。

  Yes

  No

  N/A

• Thorough cooking to minimum internal food temperatures for at least 15 seconds. 在烹饪中食物达到了最低内部温度至少15秒。

  Yes

  No

  N/A

• Hot holding: Minimum of 60°C (140°F) after cooking/rapid re-heating. Hazardous foods are properly reheated. 食物达到了60摄氏度的最低保温温度或快速重新加热温度。具有潜在隐患的食物得到了妥善地重新加热。

  Yes

  No

  N/A

• Separates raw foods from cooked and/or ready-to-eat foods during storage and handling. 生食、熟食和即食食物分开存放和处理。

  Yes

  No

  N/A

• Maintains separation of ready-to-eat foods from raw food preparation surfaces and/or utensils. 即食食物与处理生食的工作表面或器具分开放置 (菜板/刀具/台面等)。

  Yes

  No

  N/A

• Utensils used whenever possible to avoid direct contact with food. 避免已经用过的器具与食物的长期直接接触 (舀取工具等)。

  Yes

  No

  N/A

• Food is protected from potential contamination (food covered, labeled, off floor, sneeze guard). 食物妥善加盖/加标签/离地15 cm放置/放飞溅板罩/分隔分类等，免于交叉污染。

  Yes

  No

  N/A

• Chemicals/toxic or poisonous substances are labelled and stored separately from food. 化学品或有毒物质有明确标签并与食物分开存放。

  Yes

  No

  N/A

• Exclusion of live animals on the premises, subject to exemptions. Ensure the reliable food source. 按规定地在工作场所宰杀牲畜。食材来源符合要求。

  Yes

  No

  N/A

• Food contact equipment, containers and utensils are maintained in good repair. 所有与食物直接接触的器具得到良好的维护和清洁 (容器、刀具、菜板、切割、搅拌工具等等)。

  Yes

  No

  N/A

• Wiping cloths and food contact surfaces are maintained in a sanitary manner. 抹布和食物接触面的卫生保持良好 (擦刀布/泡抹布用桶等等)。

  Yes

  No

  N/A

• Non-food contact equipment used to manufacture, display, store or transport foods are maintained in a sanitary manner and kept in good repair. 所有用于食物加工、展示、储存或运输的非直接接触器材的卫生及维护状况良好 (冰箱、货架、酱汁桶等等)。

  Yes

  No

  N/A

• Probe thermometer used to measure the internal temperature of hazardous foods. 备有用于测量具潜在隐患的食物内部温度的探针温度计。

  Yes

  No

  N/A

• Thermometers used to verify food preparation and storage temperatures. 备有用于检测食物处理温度和存放温度的温度计。

  Yes

  No

  N/A

• Proper sanitizer test kit readily available for verifying concentrations of chemical sanitizers. 备有用于测试化学消毒浓度的物品 (如测氯纸)。

  Yes

  No

  N/A

• Hands washed thoroughly before commencing or resuming handling food. 员工保持良好的洗手习惯 (如六步洗手法)。

  Yes

  No

  N/A

• Mandatory Food Handler Certification by-law. 持有符合要求的食物操作者证 (附带照片身份证件)。

  Yes

  No

  N/A

• Manual dishwashing is satisfactory. 手动洗碗部分符合要求。

  Yes

  No

  N/A

• Mechanical dishwashing (or glass-washing) is properly constructed, designed, and maintained. 机器洗碗、洗杯设备安装、设计、维护符合要求 (水温、含氯量)。

  Yes

  No

  N/A

• Proper storage of clean utensils. 清洁器具妥善存放 (拖把、小推车等)。

  Yes

  No

  N/A

• Food Premise is operated free from health hazards and maintained in a sanitary manner. 工作所在建筑无潜在健康危害 (外界环境/工业污染/虫害等)。

  Yes

  No

  N/A

• Food premise is kept clean and sanitary. 工作所在的建筑内的干净和卫生 (内部环境/污染/霉变/虫害诱因等)。

  Yes

  No

  N/A

• Garbage and liquid waste storage and removal satisfactory. 垃圾和液体废物的存放和清理符合要求 (废油/垃圾/纸皮等)。

  Yes

  No

  N/A

• Floor, walls, and ceiling are well maintained and in good repair. 地面、墙壁及天花板保持干净且维护良好。

  Yes

  No

  N/A

• Mechanical ventilation is operable where required. 通风系统保持干净且健全。

  Yes

  No

  N/A

• Lighting adequate for food preparation and cleaning. 在食物处理和卫生打扫时配有充足的照明。

  Yes

  No

  N/A

• Adequate protection against the entrance of pest. 虫害的防护工作健全 (除害防控报告/防虫贴/防虫门窗/除虫药等)。

  Yes

  No

  N/A

Dish Quality 餐品

• Ensure the freshness of dishes. Avoid any complaint caused by overdone, overly raw or abnormal colors. 成品新鲜，未出现变色、过熟、过生等问题。无因我方过失而产生的客诉。

  Yes

  No

  N/A

• Ensure the safety of food. Avoid any complaint caused by contamination, mildew or abnormal smell. 成品安全，不使用污染、发霉、发臭的原料。无因我方过失而产生的客诉。

  Yes

  No

  N/A

• Ensure the presentation of dishes. Avoid any complaint about wrongly usage of tableware or garnishment. 成品美观，不使用过旧、杂乱、不符合规格的装饰或容器。无涉及我方过失的客诉（如毛发）。

  Yes

  No

  N/A

• Ensure the speed of production. Avoid any complaint caused by the low speed or order jam. 出餐快速、不压单。备货时高效不拖延时间，未出现因我方制作过慢而产生的客诉。

  Yes

  No

  N/A

• Cooperate with colleagues from other departments; Malicious reactions are prohibited. Maintain a healthy organizational atmosphere and receive well peer reviews. 配合其他部门出餐，无抬杠行为, 维持部门关系良好并得到正面的同僚评议。

  Yes

  No

  N/A

Attendance 出勤

• No missed attendance. 无忘记打卡现象。

  Yes

  No

  N/A

• No late attendance. 无迟到打卡现象。

  Yes

  No

  N/A

• No cheating attendance. 无伪造打卡现象。

  Yes

  No

  N/A

• Change into work dress before punching in and change into personal cloth after punching out. 换好工服再打卡上班，下班后先打卡下班再换回常服。

  Yes

  No

  N/A