OUTLET KITCHEN OBSERVATION SHEET

Outlet _________________ Meal Period

Complete one service observation sheet for meal indicated on Training Record.

Beef Yes No

Is the beef are fresh and packed in a vacuum package ?

Have you kept the meat below 40oF during storage ?
Have you check the expired date ?

Cheese Yes No
Does the cheese kept in refrigerator and airtight container ?
Have you check the expired date before use it ?
Does your cheese kept in refrigerator at temperature of 35 – 40 0F ?

Eggs Yes No
Have you wash your egg shell before use it ?
Do you put the egg on grocery carton and keep refrigerated ?
The eggs have to be brought in a refrigerator display case. Does it apply in your
hotel ?
Does your egg kept in refrigerator at temperature of 40 0F?

Butter and Dairy Yes No

Do your milk has already pasteurized ?
Do your milk stored at refrigerator ?
Have you put cream in a original container and kept in refrigerator ?
Do your ice cream and frozen dessert are kept as a frozen solid ?
Are all products of Premium quality ?
Do your dairy product are kept in refrigerator at 400F?

Seafood Yes No
Do you store any kind of seafood in one counter ?
Do you check the freshness of the fish before delivered to outlet ?
Poultry Yes No
Have you check the poultry expiry date before receiving the product ?
Have you check the poultry flesh and smell it before you use it ?
Do your poultry are stored in temperature 34 to 380F?

Fruits and Vegetables Yes No

Are fresh seasonal fruits and vegetables offered ?
Are fruits ripe?
Are salad crisp ?
Are vegetables picked at the peak of the harvest?
Are fresh herbs used?

General Yes No
Are all employees immaculately groomed ?
Is all equipment well cleaned and polished ?
Are work stations, including the floor kept sanitary, clean and organized?
Are chefs familiar with kitchen hygiene and safety rules ?
Are tongs, gloves or spoons always used when handling raw ingredients ?
Are refrigerators kept neat and clean ?
Is chilled food kept separated and covered to avoid cross contamination ?
Is all equipment provided used regularly?
Are all ingredients beautifully displayed in proper containers?
Is mise en place well prepared?
Is there a harmonious communication between employees and chefs ?

Trainer Date
Trainee Date