This restaurant back of house audit helps teams maintain operations excellence. It covers refrigeration and holding temperatures, inventory and labeling, proper station setup for pantry, fry, griddle, sauté, wok, broiler, and oven, and checks on critical items and sauces. It includes BOH essentials, sanitation and safety practices, chemical use and storage, dish machine and sanitizer verification, and completion of line checks, production sheets, receiving, cooking and cooling logs, and thermometer calibration. It also reviews team handwashing, training, permits, uniforms, repair and maintenance, and food execution for drinks, appetizers, entrées, and desserts.
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