本检查表面向中国区连锁餐厅的日常运营与食品安全管理，聚焦第二季度（成本月）自查与督导审核。内容涵盖外部设施、迎宾与就餐区域、水吧与饮料吧、洗碗间与药液管理、办公室与培训记录、沙拉吧食品安全与制备流程、热菜区域设备与工序、冷藏冷冻与标签效期、员工仪容与手套使用、两条毛巾系统、温度监测与记录留存、报损与COG表、班表与开餐前准备等。通过条目化标准与温度/效期控制，帮助门店规范操作、降低风险、控制成本并提升顾客体验。
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