You need to answer all the questions on the checklist to get a result
Does the refrigeration equipment use addressable storage where the shelves are labeled and products are stored according to the labeling?
Does the presence of current STK correspond to TTK?
Is the packaging for the sauce, production containers, and bulk materials labeled and in good condition, and are they clean?
Do you have packets of noodle and meat preparations in plastic packaging?
Does Ticket Time compliance monitoring take place?
Are the expiration dates and storage conditions of the products in this refrigerator not applicable to the entire department?
Does the standard for taking a control sample comply?
Is the heating surface turned on and working?
Do all products meet storage requirements (in the refrigerator, freezer, or cold storage)?
Does the department have expiration dates on products and materials, and do they adhere to them?
Do the products get stored in closed containers with labeling on the lids?
Has the rotation of products been observed?
Is commercial coexistence being observed?
Is there any expired or spoiled product?
Is the product marked with a "Write-off" sticker and should not be stored for more than 12 hours?
Are the brake sheets filled and do the PFs meet the quality standards?
Does the processing of salads and greens occur according to the regulations?
Does the inventory (such as spoons in sauces, etc.) not exist in the containers with raw materials and PF during storage?
Is there less than 4-5 kg of yesterday's dough?
Does the unit lack glass/porcelain/ceramic dishes?
Is the work inventory kept clean and marked with labels?
Do they use disposable and secondary packaging for storing raw materials and semi-finished products?
Are the ceilings and walls clean?
Are the floors clean?
Do the seams lack fatty contaminants?
Are the garbage bins less than 2/3 full, clean, and undamaged?
Is there no transport packaging in the kitchen area?
Are the walls clean and without damage?
Are the shelves, tables, and racks clean?
Are the exhaust hoods clean?
Is the sink and the area under the sink clean?
Do instructions for cleaning and disinfecting agents exist in the washing area?
Do you have hand soap and disinfectants available?
Are personal belongings (such as phones and the like) located in the drawers of personal belongings cabinets?
Is all the equipment clean and in working condition?
Do you store dishes upside down?
Are the scales clean and in working condition?
Are duplicate thermometers present in XO?
Are the knives clean and undamaged, and are they stored in a magnetic holder?
Do the cutting boards remain clean and odorless while being stored in the divider?
Is the refrigeration and freezing equipment clean, without frost, with intact sealing rubber, and defrosting and cleaning done according to schedule?
Are the temperature logs of the refrigeration equipment filled out?
Are the containers for storing products clean and washed after each emptying? Are only special containers (not secondary packaging) used for products?
Is the product labeled in accordance with the labeling standard?
Do the containers have no chips or cracks?
Are the products/sauces in glass jars wrapped in food film?
Do food products, inventory, and packaging get stored on shelves and under-shelf storage containers located 14 cm from the floor in a closed container? Nothing is stored on the floor.
Is the water in the pizza knife box clean?
Are there no damages on the floors, walls, or ceiling and no chipping on the tiles?
Are the lamps covered by a protective screen and undamaged?
Is the technological equipment functioning properly without any signs of damage?
Is the ventilation and air intake working properly?
Is the wiring all tucked away (secured in cable channels), are there no exposed wires, and is the electrical equipment not a threat to the safety and health of employees?
Are all employees in uniform, according to the standard (Hair tucked under cap (no loose hair), working in gloves)?
Do the employees know the rules of personal hygiene and confidently answer questions?
Do employees know the conditions and storage periods for raw materials and PF (selectively 2 positions)?
Do employees use chemical agents as prescribed?
Doth thou knoweth the composition of the dishes? (selectively 2 positions)
Do employees use scales when cooking?
Do they possess information from the latest meeting?
Do all employees know the results of the last branch evaluation form (remarks on the workshop)?
Does SHP have a training plan for employees that is being implemented?
Do mentors and interns use necessary materials during the training of a novice (training plan, standard book, intermediate assessment sheet, work notebook for the novice and mentor)?
Do the schedules of the mentor and the intern coincide?
Is the mood in the team positive and productive?
Does the appearance of the cleaner meet the standard - special clothing, footwear, headgear?
Does the cleaning staff know how to use the cleaning products and use them correctly for their intended purpose?
Do employees not eat at the sink?
Is the employee provided with necessary means and equipment for work?
Do instructions for cleaning agents exist in the washing area?
Do the employees' personal belongings not exist at the wash?
Is there an unpleasant odor in the washroom?
Do the sponges in the washing area stored in a disinfectant solution?
Does the cutting equipment get soaked and stored in a disinfectant solution?
Is a non-slip mat being used?
Do you have a container for soaking inventory?
Are the sponges and brushes for washing clean and free of mold?
Do they not use an iron sponge during the process?
Have the dishes and equipment been washed well, without any greasy residue, fat remnants, soot, or markings?
Are the containers for cleaning and disinfecting agents labeled?
Do you store cleaning chemicals near food products?
Do you store clean dishes upside down?
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