Opening & Closing Audit LGE 05032014

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Fish & Co Opening & Closing Audit Report

BOH Remarks Done

by

Coordinator Station OPENING

Fire up done / equipments temperature are properly set ( Bain Marie 80ºC , Holding Cabinet 70ºC, Pan Warmer 90ºC Chips dump)

Station is properly set up ( inserts, serving pans /plates, temperature

probe, ladles, shakers and pink cloth)

Garnishes & dressings prepared, labeled and are up to standard specification ( with ice bath)

Sauces needed for the service period were prepared according to the

set par level

Sauces are labeled and up to standard specifications

Correct scoops and ladles are to be used according to sauce/ladle

chart

Cloth needed for the station are in placed

Kitchen printer is in good working condition and with enough printer

roll

CLOSING

Bain Marie clean & properly set-up with appropriate ladles /correct

water level

Chips Dump Clean & oil free

Holding Cabinet clean

Pan Warmer clean / pans are properly stored

Left over sauces below the required level were discard and recorded.

Garnishes used for the day were discard and recorded.

Fryer station OPENING

Fire up done / equipments temperature are properly set (Fryers 182ºC)

Station is properly set up ( tongs, ladles, baskets, pans, timers, 8oz scoop,

chips spice shaker, skimmer, drip pan with wire mesh, mixing bowl with

liner, temperature probe, whisk, blue & pink cloth and kitchen towel)

There are no signs that the oil being dirty

Seafood needed for the service period are kept inside the chiller with

cover labeled and up to the set par level

Flours needed for the station are available

Batter mix was prepared only after the 1st order came.

CLOSING

Flour Stations clean / flours were sifted

Station is properly set-up

Fryer basket washed

Fryers clean

Fryers are covered

Exhaust are clean


2

Griller Station OPENING

Fire up done / equipment temperature is properly set ( Grill 216ºC)

Station is properly set up (Scrapers, Spatula, cover/lids, measuring

spoons, ladles, baking tray, mixing bowl, temperature probe, Blue &

Pink Cloth)

Seafood needed for the service period are kept inside the chiller with

cover labeled and up to the set par level

To wash down the grill before using it

Spices /oil/butter are topped up

CLOSING

Grill properly washed down / & coat with a layer of oil

Spices were transferred in a clean container and with cover

Measuring spoons were clean

Station is properly set-up

Grill chiller is emptied / seafood are transferred and labeled

accordingly

Pasta Station OPENING

Fire up done / equipment temperature is properly set and 2 tablespoon of salt was added into the water( Pasta Broiler 90ºC)

Station is properly set up (U-shape container, pasta fork, ladles, tongs,

measuring spoons, pasta plates, cask iron pans, small pans, colander,

temperature probe, blue and pink cloth)

Pastas and sauces needed for the service period are kept inside the

chiller with cover labeled and up to the set par level

Prepared seafood for pasta are labeled and up to par level

CLOSING

Pasta Broiler washed down / with correct level of water and covered

Pasta pans clean and coat with a layer of oil

Tools are properly set up in the station

Stoves are clean

Pizza & Pantry Station OPENING

Fire up done / equipment temperature is properly set ( Oven 180ºC)

Station is properly set up (Blue chopping board, knife, ladles, brushes,

spatula, oven mittens, small pans, baking pans, mixing bowl, salad &

pizza plate, temperature probe, blue and pink cloth)

Garnishes, dressings, toppings are prepared, labeled and are up to

standard specification

Packed mozzarella cheese are available in the station


3

CLOSING (Pasta & Pantry Station cont….)

Station is clean and properly set up

Prepared veggies (green & red peppers, onion, minced garlic, onions,

tomato) discard and recorded

Pizza tray, roller, brush and other tool are clean

Garnish inserts/box clean

Oven is clean

Filleting Area OPENING

Chopping boards & knives soaked in water with sanitizer are washed

and dried.

Filleting area was sanitized before use

To do list was posted and based on the required par level

Standard defrosting procedure are done

CLOSING

Washed down and sanitized

Filleting tubs are clean and organized

Chopping boards & knives are soaked in water with sanitizer.

Scullery Station OPENING

Fire up done / (dish washing machine)

CLOSING

Scullery station washed down and properly clean

No unwashed dishes available

All washed dishes are organized

BOH Overall

OPENING

Staffs are wearing complete uniforms

Rubbish bins with liner and cover

Cloths soaked overnight are to wash and distributed in the stations

BOH Opening cont…

Pre-shift briefing done

Prepared “to do list” in all the stations are posted/communicated to

the staffs

Chillers and freezers temperature

Mop buckets emptied & cleaning materials are stored and clean

CLOSING

Closing inventory done/ Product Quality Check (expired items)

Oil Filtering Chart done

Cleaning schedule for the day was accomplished

Floor trap covered

No ops supplies/food item/cleaning materials are place or kept on top

of the chillers and freezers


4

Rubbish bins emptied and cleaned

Product stored / covered properly

Kitchen floor washed down and no dirt underneath the equipments

Sinks are clean and sanitized

Cloths used were soaked separately overnight

Mop buckets emptied & cleaning materials are stored and clean

Chillers & freezers are clean

FOH Remarks Done

by

Station : Greeter OPENING

All relevant menus, posters are prepared and available for operation

kids amenities are pre-packed and ready for usage

1x Kids Folder = 1xKids Baits menu, 1xKids Hat, 1xStationary Kit

Updated waiting list/reservation list is available at the station for

operation.

Enough cutleries and napkins are prepared for operation

Magazines are clean and no dog ears visible (Past dated- 3months).

Logo is turned on.

CLOSING

Clean and sanitise the greeter stand, and ensure that all menus and

items are sorted out and put back in place

Pre-pack Kids amenities 20 Sets

Turned off the logo

Check for next day reservations- informing BOH and tables are pre-set

Station : Bar OPENING

Fire up done (Coffee machine, microwave, soup warmer etc.)

Top up ice bin.

Stock up all glassware

Check all beverage products and ensure that there are no expired

products.

Ensure that all ingredients are according to par level and sufficient for

operation

Prepared and cut garnishes are up to the standard specification

Prepare and standby ice-water jugs (with lemon wheels) and water

decanters for operation

Top up straws, sip-stick, napkins, sugar bowl, tea spoon and coasters.

CLOSING

Bar Inventory done

Dispose and record all unused juices in store and pour.

Equipment are washed and sanitized

Wash cloths and soak them in leftover sanitizer overnight according to

colour code.

Station is properly set up


5

Station : Runner OPENING

Stand by sauces are prepared with label and with ice bath (Chilli dip,

tartar sauce, minced garlic, chilli sauce and ketchup)

Tabasco, Parmesan cheese and chilli flakes are available

Prepare all standby cutleries for operations

Cloths are available and clean

CLOSING

Switch off food warmer at the hatch.

Dispose and record wastage for tartar sauce, chilli dip and minced

garlic that was used during the service period.

Wipe all cutleries and side plates and op up all side stations

Shakers are washed and air dried

Station : Station Master OPENING

Perform spot cleaning prior to operation (Sweep/mop dirty areas)

Prepare all standby cutleries for operations

Sanitizer solution (2 tbl spoon (30g)/ litre of water)

Green cloth with container

Table setting are complete

Salt & Pepper shakers, Chilli & Ketchup sauce are properly topped up

and set on each table

Newsletter- Offishial are replenished accordingly

Tent card displays are updated and current

Standby bill folders for billing use.

CLOSING

Wooden block, table + chairs, high chair/ baby chair and side stations

were cleaned and sanitized

Set the table for next day’s operation. (Cutlery holder should include

Knife, Fork, Soup Spoon, Napkins)

Ensure that Salt & Pepper shakers are properly topped up and set on

each table.

Newsletter- Offishial are replenished accordingly

Wash Chilli and Ketchup bottles caps.

Empty and wash Chilli and Ketchup bottles (refer to weekly

maintenance list)

Top up chilli and ketchup bottles (1/2 filled).

Sweep and Mop respective stations

Clear wash the rubbish, and set new trash bag.


6

Station : Cashier OPENING

Count Opening cash float & fill up Cash Reconciliation Book

accordingly.

Cashier printer is working, with sufficient printer roll.

Controlled items (iPad, iTouch, Stylus, VIP cards) are physically being

accounted for and tally with previous day closing records

All mobile payment devices are available (Ensure previous day

settlement are cleared)

Ensure that Privilege Card printer is ready for use

CLOSING

Sales report and proper documentation and endorsement were done

Wipe and sanitize all bill folders.

Top up chilli and ketchup bottles (1/2 filled).

Controlled items were counted and recorded (iPad, iTouch, Stylus, VIP

cards)

Restaurant : _________________________________

Manager on duty: _________________________________

Name & Signature

Date & Time: _________________________________

Conducted By: _________________________________

List of FInes

Gaskets not clean $15

Floor trap not covered $50

Uniform not worn in full attire

$10/missing item

Usage of steel wool $50

Pasta Station (6oz. or 5oz Ladle + ½ oz Ladle + tong) $5 / each item

Daily inventory sheet not done $10

Wastage form not filled $50

Any equipment not washed $50 per equip

Dirty Tables $10/each table

Litter found on dining floor $2/ pc

Rubbish Bins not emptied $50/ bin

Product not stored / covered properly $5/ product or tub found

Documents

Opening & Closing Audit LGE 05032014