PSF DAILY OPERATIONS CHECKLIST :BAR and Counter Area

Outlet: Date/Time:

MOD: PIC name:

MOD Sign: Manager’s Sign:

Must be checked by supervisor or PIC daily twice a day

QUALITY OF PRODUCTS AND AREA – Bar

1. Bar area in good and clean condition - Floor/Wall/Light/Ceiling

2. Bar floor dry and Rubber Floor mats clean

3. Bar staff uniform, grooming & personal hygiene in order; no slippers are allowed

4. Proper Disposable hand gloves procedures are followed

5. Food products must be transferred to appropriate containers after open

6. Canned product must be transferred to appropriate containers after open

7. Chiller/Freezer clean and temperature with the standard

8. The interior and exterior of Chiller & Freezer clean (check Chiller base and gasket clean and not torn)

9. Product in Chiller & Freezer interior properly covered & stored

10. Workstation & Preparation Tables clean

11. Shelves and racks clean from food debris

12. Utensils are available; in good & clean condition

13. Crockery & Cutlery clean & well stocked

14. Condiment Containers with individual ladies

15. POS system are clean and area free from clutters and organized

16. Bar rubber mat are clean

17. Appropriate Cutting Boards used and are clean

18. Counter clean and in working condition

19. Counter table top are clean

20. Coffee machine are clean & in working condition

21. Sink & drink Dispenser are clean in working condition

22. Check counter and under counter

23. Clear dustbin

24. Pastry display and glasses are clean and presentable.

25. Products Quality (any Two Items); correct Procedures, Ingredients, Quality used & Presentation

26. Products must be dated and checked

27. Kitchen Sink / Wash Basin is clean

28. Handsoap is available near Sink

29. Kitchen Towels clean and not torn

30. Greasetrap cleaned

31. Trash bins lined with garbage bag and properly covered

32. Weekly Cleaning schedule in place & done

33. Wastage Record available & updated

34. Breakage Record available & updated

Quality of Kitchen & Product checked by

Comments:

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 PSF DAILY OPERATIONS CHECKLIST : FLOOR
Outlet: Date/Time:

MOD: PIC name:

MOD Sign: Manager’s Sign:

Must be checked by supervisor or PIC daily twice a day

QUALITY OF PRODUCTS AND AREA – Bar

1. Dining area in good and clean condition - Floor/Wall/Light/Ceiling

2. Carpets, floor and Rubber Floor mats clean

3. Floor staff uniform, grooming & personal hygiene in order; no slippers are allowed

4. Chairs, table, seats in good condition and well placed

5. Mirror and glass are clean and free of hand prints

6. Kids high chairs are clean and in good condition

7. Lights are bright, and clean from web

8. Restaurant ambience is at good level,music is at appropriate volume

9. toilet checked every 45 minutes and MUST be clean properly

10. Ashtray is ready for outside area and ready to be use

11. Table are properly set up and arranged properly

12. Utensils are available; in good & clean condition

13. Crockery & Cutlery clean & well stocked

14. Condiment Containers with individual ladies

15. Chili and Tomato Sauce bottles are clean

16. Host stands are clean and organized

17. Window blinds, pictures and all ledge are dust free

18. Food and beverage tray are properly clean

19. All areas are free from odor

20. Air vent are in good working condition

21. Menu is ready and in order

22. Serviettes is ready and well stocked

23. Clear dustbin