STANDARD OUTLETS AUDIT SYSTEM

Auditor's Name: Outlet: Date: Time:

Rating Score : 89.65%

Previous Audit Score : 88.65%
95% - 100% A
81% - 94.99% B B
Below 80.99% C

NO CATEGORIES BREAKDOWN WEIGHTING

1 GENERAL CATEGORIES TOTAL 20%
a Personal Appearance 4.50/5%
b Outlet Appearance 5/5%
c Outlet Maintenance 5/5%
d Outlet Documentation 4.33/5%
2 SECTION CATEGORIES TOTAL 80%
a Host and Cashier Section 31.66/35%
b Server and Runner Section 29.16/35%
c Runner Section 5/5%
d Bar Section 5/5%

Audit Service Areas

GENERAL CATEGORIES
A PERSONAL APPEARANCE
No Key Result Areas Standard Rating Rating
Service managers and staff grooming and cleanliness during duties.
1.mgrs - hair, black jacket, name tag (standard font), short fingernails, no
ring/earring except female; one pair stud earring is allowed, long black
pants, black socks and shoes.
2.staff - hair, kimono shirt, name tag
(standard font), service apron, short fingernails, no ring/earring except
female one pair stud earring is allowed, black socks and shoes. Total Score:
1 ____________ weighting:1% 3

Remarks:
______________________________________________________________
_

Floor plan is used. All employees are followed the floor plan
weighting: 0.25%
Remarks:
_________________________________________________
2 3

Service managers and staff punctual to work as per staff schedule

weighting:0.25%
.
3 Remarks: 3
_________________________________________________

Service managers and staff for break come back on time

weighting:0.25%
Remarks:
4 _________________________________________________ 3

Ask staff sold out item. Select 5 staff

Staff name: ________________________ (correct/wrong)
Staff name: ________________________ (correct/wrong)
Staff name: ________________________ (correct/wrong)
Staff name: ________________________ (correct/wrong)
Staff name: ________________________
5 (correct/wrong) weighting:0.5% 3

Remarks:
_________________________________________________
A3 COLD KITCHEN 30%
Key Result Area - By Sections (Cleanliness, Standard Rating
No Quality & Presentation) Rating
Maki counter area is clean and neat 1. No dust, 2.not oily,
3.no rubbish,4.no dirty utensils, 5.nori box bulb is working,
6.cutleries are clean. 7.no crockery and cutleries are not
wash. 8. Wall area, 9. kitchen area belt
1 Weighting: 4% 3
Remarks:

Sashimi counter area is clean and neat 1. No dust, 2.not

oily, 3.no rubbish, 4.no dirty utensils, 5.no crockery and
cutleries are not wash. 6. Wall area, 7. Kitchen area belt
2 Weighting: 4% 3
Remarks:

Sushi counter area is clean and neat 1. No dust, 2.not oily,

3.no rubbish, 4.no dirty utensils, 5.no crockery and
cutleries are not wash. 6. Wall area, 7. Kitchen area belt
3 3
Weighting: 4%
Remarks:

Seafood display counter area is clean and neat 1. No dust,

2.not oily, 3.no rubbish, 4.no dirty utensils, 5.presentation,
6.Variety
4 Weighting: 2% 3
Remarks:

Sushi rice shelf lfe chart 1.follow timing accordingly,

2.Label with time and date.
Weighting: 1%
5 Remarks: 3

No raw fish lying on work top, must keep in chilled

condition whenever busy
Weighting: 1%
6 Remarks: 3

Raw food meat paper is change daily

Weighting: 1%
7 Remarks: 3

Defrost system, is follow SOP

Weighting: 1%
Remarks:
8 NA

Items in section chillers and freezers 1.freshness 2.

storage in FIFO condition 3.correct shelf life label 4.
cleanliness
9 Weighting: 1% 3
Remarks:

Kitchen towels are clean and placed accordingly. All right

colour towels used correctly and available.1.no food stick
inside towel 2. not oily 3.placed accordingly, 4.wash after
10 use 3
Weighting: 1%
Remarks:

Correct color code of chopping boards usage and knives

are clean
1. wash, 2.no stain 3.no sauce left
11 Weighting: 1% 3
Remarks:

Utensils are clean 1.sushi mat, 2.cold section printers,

3.knifes, 4.toaster.
Weighting: 1%
12 Remarks: 3

Work top and sink are clean (free from debris)

Weighting: 1%
13 Remark: 3

Average customer food waiting time. Select 5 group of

customer.
Group 1: Food item _______________ waiting
time:___________
Group 2: Food item ______________ waiting time:
14 ___________ NA
Group 3: Food item ______________ waiting time:
___________
Weighting: 2%
Remarks:

Food tasting on product 1.presentation, 2.freshness, 3

following sop 4.waiting time
Weighting: 5%
15 NA
Remarks:

SUBTOTAL /30%
Outlet : Senjyu @ CIN Date : 28 April 2012

Communication book not all staff sign Rubbish Bin without cover

Cleaning tools not properly stall Chawanmushi base not follow shelf life expiry date
ut cover

shelf life expiry date