Checklist Audit Operational Service untuk restoran mencakup pemeriksaan area eksterior, greeter, kasir, dan dine-in; kebersihan, signage, suhu ruangan, musik, dan kondimen. Meliputi pantry dan meja preparasi, peralatan seperti water boiler, ice maker, wall shelving, serta pelabelan HACCP dan larutan chemical. Bagian personal hygiene mencakup seragam, cuci tangan, penggunaan sarung tangan, dan kebijakan tanpa perhiasan. Administrasi menyoroti pencatatan harian, temperatur chiller/freezer/ruangan, stock card, jadwal kerja, dan kontrol POS. Food safety menekankan pencegahan produk expired, hama, benda asing, serta dokumentasi pest control. Termasuk kepatuhan HALAL, role play layanan, area office, keamanan, dan ketersediaan APAR.
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