Bistronomia Cold Station Audit Checklist

This restaurant audit checklist covers the cold station and broader operations. Verify refrigeration and freezer temperatures, proper food storage and labeling, items within shelf life, and clean, organized stations. Review essential tools and equipment readiness, from slicers and thermomix to scales and sanitation supplies. Confirm safety and sanitation practices, calibrated thermometers, first aid, chemical labeling, and correct dilution. Check BOH uniforms and behavior standards, required kitchen forms, and waste logs. Assess FOH service excellence across greeting, order taking, food delivery, secondary service, billing, and manager oversight. Evaluate dish execution for timing, temperature, taste, and presentation, then document recommendations and sign off.