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
No Key Result Areas Standard Rating Rating
5
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: ________________________ (correct/wrong)
weighting:0.5%
Remarks:
_________________________________________________
3
3
Service managers and staff punctual to work as per staff schedule
weighting:0.25% .
Remarks:
_________________________________________________
3
4
Service managers and staff for break come back on time weighting:0.25%
Remarks:
_________________________________________________
3
STANDARD OUTLETS AUDIT SYSTEM
PERSONAL APPEARANCE
1
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: ____________
weighting:1%
Remarks:
_______________________________________________________________
3
2
Floor plan is used. All employees are followed the floor plan
weighting: 0.25%
Remarks:
_________________________________________________
3
A3 COLD KITCHEN 30%
No
Key Result Area - By Sections (Cleanliness,
Quality & Presentation)
Standard Rating
Rating
SUBTOTAL /30%
Food tasting on product 1.presentation, 2.freshness, 3
following sop 4.waiting time
Weighting: 5%
Remarks:
NA
Work top and sink are clean (free from debris)
Weighting: 1%
Remark:
Utensils are clean 1.sushi mat, 2.cold section printers,
3.knifes, 4.toaster.
Weighting: 1%
Remarks:
3
Raw food meat paper is change daily
Weighting: 1%
Remarks:
3
3
Average customer food waiting time. Select 5 group of
customer.
Group 1: Food item _______________ waiting
time:___________
Group 2: Food item ______________ waiting time:
___________
Group 3: Food item ______________ waiting time:
___________
Weighting: 2%
Remarks:
NA
Items in section chillers and freezers 1.freshness 2. storage
in FIFO condition 3.correct shelf life label 4. cleanliness
Weighting: 1%
Remarks:
3
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
use
Weighting: 1%
Remarks:
3
Correct color code of chopping boards usage and knives
are clean
1. wash, 2.no stain 3.no sauce left
Weighting: 1%
Remarks:
3
Defrost system, is follow SOP
Weighting: 1%
Remarks: NA
No raw fish lying on work top, must keep in chilled condition
whenever busy
Weighting: 1%
Remarks:
3
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
Weighting: 4%
Remarks:
3
Sushi rice shelf lfe chart 1.follow timing accordingly, 2.Label
with time and date.
Weighting: 1%
Remarks:
3
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
Weighting: 2%
Remarks:
3
9
8
7
6
5
15
14
13
11
12
10
1
3
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
Weighting: 4%
Remarks:
3
4
2
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
Weighting: 4%
Remarks:
3
Outlet : Senjyu @ CIN Date : 28 April 2012
Rubbish Bin without cover
Cleaning tools not properly stall Chawanmushi base not follow shelf life expiry date
Communication book not all staff sign

Rubbish Bin without cover
Chawanmushi base not follow shelf life expiry date