本检查表面向中国区餐厅门店，系统覆盖前厅与外部环境、迎宾与服务、水吧、就餐区、洗碗间、办公室与行政管理、培训与规范、沙拉吧食品安全及操作、热厨出品与设备维护等关键模块。条目包含卫生清洁、设备状态、温度与时间控制、食品标签与先进先出、虫害控制、两条毛巾系统、员工仪容与手套使用、服务流程与摆台标准、制冰机与洗碗机温度要求、制备量与温度板记录、报损与日结表管理等。通过分项评分与营运关键点检查，帮助门店在服务月、成本月、销售月期间优化运营、保障食品安全与顾客体验。
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