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Overview
Complete
Sapphire Castle Hotel / 15 Feb 2019 / Meredith Lawson
General Kitchen Checklist
Inspection score
75%
Failed items
9
Created actions
6
Site
Manila
Name of Establishment
Sapphire Castle Hotel
Conducted on

15th Feb, 2019

1:51 PM +08

Performed by
Meredith Lawson
Failed items
9
Inspection / Kitchen Opening Procedure
Keys placed on the proper storage area
Notes
Walk-in fridge and refrigerator key is missing. Mark may have forgotten to return the keys.
Photos
Actions
To do
Return the keys to proper storage
Inspection / Kitchen Opening Procedure
Distributed towels and other issued items to respective stations
Actions
To do
Always ensure that towels are provided in work stations
Inspection / Kitchen Service Preparation
Work area is clean and tidy at all times
Notes
Ingredients should be in returned to their respective places after use so work station/ area is kept clean.
Photos
Actions
To do
Keep it clean and tidy during food prep. Thanks
Inspection / Kitchen Service Preparation
They assemble all appropriate ingredients in advance to ensure efficiency and work productivity
Notes
James prepared the wrong ingredients and had to redo everything with Chef Tom.
Photos
Inspection / Kitchen Cleaning
Equipment is kept in a clean and safe state at all times.
Notes
Pots, pans, and dishes piled up because they weren't washed immediately. Please avoid this from happening as it creates risk of things to fall down.. it's chaotic and it doesn't boost productivity
Photos
Actions
To do
Please wash ASAP
Inspection / Kitchen Cleaning
Dishwashing machines are checked for cleanliness before use and maintained.
Notes
Cleaning staff did not clean the dishwasher after shift last night
Photos
Actions
To do
Clean up before leaving
Inspection / Kitchen Closing Procedure
Unplugged, wiped and sanitized small appliances
Notes
Broiler pan was overlooked during cleaning
Photos
Actions
To do
Please clean broiler pan
Inspection / Kitchen Closing Procedure
All refrigeration equipment is left on, working and locked
Notes
Refrigerators left unlocked because keys are still missing
Inspection / Kitchen Closing Procedure
Cabinets have been locked and all kitchen keys are accounted for
Notes
Cabinets we're locked but some keys are still missing, walk-in fridge and freezers we're left unlocked because Mark still hasn't returned the keys.
Actions
6
Inspection
9
6
75%
Kitchen Opening Procedure
2
2
75%
Basic utilities such as lights and air system are turned on
Equipment such as ovens, proofers, griddles, ranges, broilers, fryers, kettles are turned on
Refrigerator and Freezers were unlocked
Keys placed on the proper storage area
Notes
Walk-in fridge and refrigerator key is missing. Mark may have forgotten to return the keys.
Photos
Actions
To do
Return the keys to proper storage
Trash bins are lined and distributed
Kitchen area shows cleanliness, orderliness and no equipment malfunctions observed
Proper food storage practices are evident (labels, dates, wrapping, location)
Notes
Good work in applying the best practices in storing food especially with the labels.
Photos
Distributed towels and other issued items to respective stations
Actions
To do
Always ensure that towels are provided in work stations
Kitchen Service Preparation
2
1
71.43%
Kitchen personnel meet the expected requirements of personal hygiene and wear the correct uniform and safety clothes
Kitchen personnel adheres to all hygiene and safety procedures at all times
Work area is clean and tidy at all times
Notes
Ingredients should be in returned to their respective places after use so work station/ area is kept clean.
Photos
Actions
To do
Keep it clean and tidy during food prep. Thanks
They assemble all appropriate ingredients in advance to ensure efficiency and work productivity
Notes
James prepared the wrong ingredients and had to redo everything with Chef Tom.
Photos
Initial preparations are completed efficiently and items are stored correctly until required
Dishes are prepared in accordance with standard recipes
Every dish is checked by the senior chef before leaving the pass for presentation, quality and portion accuracy
Kitchen Cleaning
2
2
71.43%
Daily, weekly and deep cleaning schedules for all kitchen areas are displayed and adhered to.
Designated personnel are allocated to monitor cleaning standards on a daily basis.
Equipment is kept in a clean and safe state at all times.
Notes
Pots, pans, and dishes piled up because they weren't washed immediately. Please avoid this from happening as it creates risk of things to fall down.. it's chaotic and it doesn't boost productivity
Photos
Actions
To do
Please wash ASAP
Dishwashing machines are checked for cleanliness before use and maintained.
Notes
Cleaning staff did not clean the dishwasher after shift last night
Photos
Actions
To do
Clean up before leaving
Water is changed at least twice a day and is at the correct temperature at all times.
Correct quantities of detergent and rinse aid are safely used.
Waste disposal facilities are effectively used.
Notes
Nice work on practicing proper waste disposal in the kitchen
Photos
Kitchen Closing Procedure
3
1
78.57%
Hand tools such as knives, special cutters etc have been washed and sanitized
Unplugged, wiped and sanitized small appliances
Notes
Broiler pan was overlooked during cleaning
Photos
Actions
To do
Please clean broiler pan
Washed and sanitized the station fixtures: tables, shelving, cabinets, heat lamps
Emptied, washed and sanitized under-counter line refrigerators
Locked up special tools and cooking alcohols
Double-checked that no perishable foods have been left out
All refrigeration equipment is left on, working and locked
Notes
Refrigerators left unlocked because keys are still missing
Cabinets have been locked and all kitchen keys are accounted for
Notes
Cabinets we're locked but some keys are still missing, walk-in fridge and freezers we're left unlocked because Mark still hasn't returned the keys.
All heating equipment and units are turned off
Cleanliness and orderliness is evident
Photos
The office and the sales receipts is secured and locked
Fans and lights turn
Locked interior doors
Alarm system activated
Completion
Notes for the next shift:
Refrigerators and freezers we're left unlocked please ask Mark for the keys. Take note of non-compliant items and ensure that assigned corrective measures are completed within the next shift.
Name & Signature of Duty Manager
Meredith Lawson
15th Feb, 2019 6:25 PM +08
Photos