WTM QSAC '24 BOH

• 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 4°C)

  Yes

  No

  N/A

• Cold Chiller 2 (0°C to 4°C)

  Yes

  No

  N/A

• Stove Chiller (0°C to 4°C)

  Yes

  No

  N/A

• Fry Chiller (0°C to 4°C)

  Yes

  No

  N/A

• Side set Chiller (0°C to 4°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 no slime build up

  Pass

  Fail

  N/A

• Weighing scales no food debris and no slime build up<br>

  Pass

  Fail

  N/A

• Digital temp. Probe, Temp. Gauge, Flat grill Thermometer

  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

  Yes

  No

  N/A

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

  Good

  Fair

  Poor

  N/A

• Proper hierarchy in 4-door chiller and freezer

  Good

  Fair

  Poor

  N/A

• Quality of Salmon and tuna

  Good

  Fair

  Poor

  N/A

• Complete and available chemicals

  Good

  Fair

  Poor

  N/A

• 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

• No stain/rust , No chipped and sharp knives

  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

• All job aids in place 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

  Fair

  Poor

  N/A

BOH staff

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

  Yes

  No

  N/A

• 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 delusion

  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:

• Salmon steak

  Yes

  No

  N/A

• Beef Shortplate

  Yes

  No

  N/A

• Gyudon Beef

  Yes

  No

  N/A

• Mixed Seafood for Stir fry

  Yes

  No

  N/A

• Edamame

  Yes

  No

  N/A

• Clams

  Yes

  No

  N/A

• Mixed Vegetables

  Yes

  No

  N/A

• Chinese cabbage

  Yes

  No

  N/A

• Frozen fries

  Yes

  No

  N/A

• Edamame

  Yes

  No

  N/A

• Chicken Teryaki

  Yes

  No

  N/A

• Chicken karaage

  Yes

  No

  N/A

• Calamari

  Yes

  No

  N/A

• Yakiniku meat

  Yes

  No

  N/A

• Scallops

  Yes

  No

  N/A

• Udon noodles

  Yes

  No

  N/A

• Salmon head

  Yes

  No

  N/A

• Appetizer (5mins to 7mins)

  Good

  Fair

  Poor

  N/A

• Main course 1 (15mins to 20mins)

  Good

  Fair

  Poor

  N/A

• Main course 2 (15mins to 20mins)

  Good

  Fair

  Poor

  N/A

• Main course 3 (15mins to 20mins

  Good

  Fair

  Poor

  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

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