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Restaurant Info

Restaurant: 63P51015056 Fairview Terraces


CER Date: 2014-06-11 11:13:39
MIC: Sheryll Agabriel
Address: G/F Fairview Terraces, Quirino Hi-way
Quezon City Metro Manila
Previous Plan: No Previous Plan

What I Appreciate:
BOH is very clean.

You Could be More Effective:


Retrain team on proper product preparation.

Top Priorities for Action


Spoiled foods or ingredients in use and for sale (FS-Critical). (6.7)
Other

11 packs of r. lettuce discard date june 11


Coach/train Team on proper procedures, follow up and recognize
as appropriate.
By When?

Comments:

By Whom?

FOLLOW UP:
Restaurant:
AC:
(Y or N/Initial/Date)
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(Initial/Date)
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Did it
happen
before?

Hot TTCS foods not held "e60C ("e140F) and not within
documented 4 hour hold time (FS-Critical). (6.3)

FOLLOW UP:
Restaurant:
AC:

Other

(Y or N/Initial/Date)
___________
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rice 93f (unplugged)


Use guided practice and follow up until proficient.
By When?

Comments:

By Whom?

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

Cold TTCS foods not held <4C and not within documented 4
hour hold time (FS-Critical). (6.2)

FOLLOW UP:
Restaurant:
AC:

Other, Maketable item

(Y or N/Initial/Date)
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make fridge left open as of 1050 (MRD insert 930 made)


Coach/train Team on proper procedures, follow up and recognize
as appropriate.
By When?
By Whom?

Comments:

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

Proper hand-washing is not observed when required (FS-Critical).


(2.4)

FOLLOW UP:
Restaurant:
AC:

Cleaning task

(Y or N/Initial/Date)
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after wiping make table he directly get glass to prepare bev


Use guided practice and follow up until proficient.
By When?

Comments:

By Whom?

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

Cold holding equipment temperature exceeds standard by >8C.


(7.1)

FOLLOW UP:
Restaurant:
AC:

Other

(Y or N/Initial/Date)
___________
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auxi fridge 51f


Schedule service/repair; contact AC for funding/approval if
necessary.
By When?

Comments:

By Whom?

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

Additional Priorities for Action


Hot products/ingredients (in the production flow) expired, not
held properly or have no hold time. (6.6)

FOLLOW UP:
Restaurant:
AC:

Other

(Y or N/Initial/Date)
___________
___________
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as of 1130 rice w/o MRD


Coach/train Team on proper procedures, follow up and recognize
as appropriate.
By When?

Comments:

By Whom?

Preparation equipment has buildup. (5.2)

Did it
happen
before?

FOLLOW UP:
Restaurant:
AC:

Proofer

proofer sticky
Add to cleaning schedule, follow up to ensure task completion.
By When?

(Initial/Date)
___________
___________
___________
___________
___________

Comments:

By Whom?

(Y or N/Initial/Date)
___________
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___________
___________
___________
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___________
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___________

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

Sanitizer not at proper concentration in sanitizer sink or test


strips not available. (5.1)

FOLLOW UP:
Restaurant:
AC:

Test Strips

(Y or N/Initial/Date)
___________
___________
___________
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___________

test strip not available


Escalate to next level management for action.
By When?

Comments:

By Whom?

page 2

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

Three-compartment/Powersoak sink not set up correctly or


proper cleaning method followed. (5.1)

FOLLOW UP:
Restaurant:
AC:

3-comp sink

(Y or N/Initial/Date)
___________
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3rd sink 100ppm


Coach use of Management walks to maintain standards and
follow up.
By When?

Comments:

By Whom?

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

Potential Cross-Contamination: Conditions exist that could lead


to cross-contamination. (4.3)

FOLLOW UP:
Restaurant:
AC:

Other

(Y or N/Initial/Date)
___________
___________
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___________
___________
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___________

lasagna left uncovered


Coach/train Team on proper procedures, follow up and recognize
as appropriate.
By When?

Comments:

By Whom?

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

Utensils, smallwares, food contact surfaces not properly cleaned


and stored. (4.2)

FOLLOW UP:
Restaurant:
AC:

Other

(Y or N/Initial/Date)
___________
___________
___________
___________
___________
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___________
___________
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___________
___________

cooking shield
Coach/train Team on proper procedures, follow up and recognize
as appropriate.
By When?

Comments:

By Whom?

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

Gloves and blue (non-flesh colored) bandages are not available in


the restaurant. (2.3)

FOLLOW UP:
Restaurant:
AC:

Gloves

(Y or N/Initial/Date)
___________
___________
___________
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no diposable gloves
Coach team on food safety requirements.
By When?

Comments:

By Whom?

Beverages not served within 3 minutes of order.


ave. 8 mins bev
Hire, schedule or redeploy staff as needed, ensure customer
standards are met.
By When?

Comments:

By Whom?

page 3

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

FOLLOW UP:
Restaurant:
AC:
(Y or N/Initial/Date)
___________
___________
___________
___________
___________
___________
___________
___________
___________
___________
___________

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

Hospitality Observations are not occurring prior to certification


and not conducted every quarter.

FOLLOW UP:
Restaurant:
AC:

Not observed quarterly

(Y or N/Initial/Date)
___________
___________
___________
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___________

incomplete
Hire, schedule or redeploy staff as needed, ensure customer
standards are met.
By When?

Comments:

By Whom?

Pasta not prepared according to procedures.


shrimp and mush pasta too salty
Use guided practice and follow up until proficient.
By When?

Comments:

By Whom?

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

FOLLOW UP:
Restaurant:
AC:
(Y or N/Initial/Date)
___________
___________
___________
___________
___________
___________
___________
___________
___________
___________
___________

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

No evidence of a career development process in place for the


team.

FOLLOW UP:
Restaurant:
AC:

Bench Plan

(Y or N/Initial/Date)
___________
___________
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___________

no bench plan
Coach/train on proper procedures, follow up and recognize as
appropriate.
By When?

Comments:

By Whom?

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

Smallwares used for portioning/preparation not available, or not


properly used.

FOLLOW UP:
Restaurant:
AC:

Other

(Y or N/Initial/Date)
___________
___________
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___________

scooper for auxi inserts


Use guided practice and follow up until proficient.
By When?

Comments:

By Whom?

Main entree ready/served in >22 1/2 minutes (no starter) or >24


minutes (with starter). (Dine-In)
Restaurant is not staffed properly.
Hire, schedule or redeploy staff as needed, ensure customer
standards are met.
40mins pasta
Use guided practice and follow up until proficient.
By When?

Comments:

By Whom?

page 4

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

FOLLOW UP:
Restaurant:
AC:
(Y or N/Initial/Date)
___________
___________
___________
___________
___________
___________
___________
___________
___________
___________
___________

(Initial/Date)
___________
___________
___________
___________
___________

Did it
happen
before?

CER Survey
Restaurant #

63P51015056

CER Date 11-Jun-2014

Specialist Dolores Cabagbag

Thank you

for providing you feedback following your CER experience.


Your responses are confidential and will not be shared with your specialist.

Survey Code: 419324CZHZ


Survey Entry Website: http://yrisurvey.studiosdallas.com
Entering Your Survey Answers Online:
* Please wait 24 Hours after the CER to visit the website
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* Enter the survey code and your position
* Answer the survey questions by clicking on a number (1 being Low and 7 being High)
* Please Fill in the Comments Sections. Your voice is important to us.
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page 5

Survey Code: 419324CZHZ

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