Hotel quality inspection report

Item Process Inspection Content Secondary Storage 1. Failure to review raw material standards when receiving raw materials, and receiving and storing substandard products. 2. The refrigerator management cuisine, name of the responsible person, and purchase date labels were not affixed. 3. Vegetables, seasonings, and utensils are not sorted, layered, and arranged in a chaotic manner. 4. Poor storage, raw materials deteriorate, rot or appear missing. 5. There is no inventory record, or the account is inconsistent with the actual account, and it is lost. 6. Refrigerator not cleaned once a week. 7. The vegetable racks, material boxes and all raw materials are not organized and arranged once a day. 8. If first-in-first-out is not implemented, perishable food will come out early. 9． Failure to close all doors, windows, refrigerators, kitchenettes, freezers, gas, water, and electricity when leaving get off work. 10. Failure to do a good job in sanitation work in accordance with the Food Hygiene Law, and the environment, utensils and personal hygiene are unqualified. 11. Dishes may be withdrawn or customers may complain due to raw material quality issues. Rough machining 12. The raw materials were not reviewed according to the raw material standards when receiving them, and substandard products were used. 13. The reserve quantity of raw materials is unreasonable, or the inventory period is too long, causing deterioration. 14. The dry goods were not processed according to the fattening procedure and contained sediment, debris, offal, etc. 15. The hair growth rate, color, appearance, texture, and softness are substandard. 16. The vegetables contain rotten leaves, sediment, debris, etc., and the skin, tendons, seeds, etc. are not removed as required. 17． Aquatic products and poultry and livestock were not processed according to fine processing requirements, and the slaughtering and processing did not meet the requirements. 18． Disassembly and cutting were not carried out according to the standards for picking materials from each grade. 19． The operation is too heavy to destroy the nutritional content of the raw materials, such as cutting first and then washing, leaving it for too long, etc. 20. The handling of raw materials is not clean and hygienic. twenty one. Failed to master processing techniques: chopping, cutting, picking, washing and other operations. twenty two. The raw materials for processing are not neatly arranged, not classified, and placed in a chaotic manner. twenty three. Urgently needed raw materials are not processed in time and their use cannot be guaranteed. twenty four. Failure to do a good job in sanitation work in accordance with the Food Hygiene Law, and the environment, utensils and personal hygiene are unqualified. 25. Dishes may be withdrawn or customers may complain due to raw material quality or rough processing quality issues. 26． The order menu and table number (dining room name) clips match incorrectly. 27. The name of the dish and table number (restaurant name) were not accurately and clearly reported to the waiter, and questions were not answered in a timely manner. 28． The order of serving dishes was unreasonable and the dishes were not arranged in time. 29． The utensils were used improperly or were damaged, but were not found and disposed of. 30. Unsatisfactory plating, such as small quantity, improper plating, improper rims, unclean edges, etc. 31． Serious problems with the quality of the dishes were not discovered. 32. The chef's employee number was not posted, missed dishes, wrong dishes, and repeated dishes were not found. 33. Can't memorize recipes and dishes, don't know the general characteristics, and don't know the cuisine. 34. Environmental sanitation and personal hygiene are substandard. 35． Dishes may be withdrawn or customers may complain due to visual quality issues. Cutting and matching │ finishing and matching 36. The pre-meal preparation work was not good, and the ordering supervisor assigned unreasonable menu tongs, resulting in delayed dishes or mismatching. 37. The side dishes are not prepared according to the standard recipe specifications, such as random ingredients, insufficient quantity, etc. 38． Banquet side dishes, the menu was not prepared more than 20 minutes in advance, the side dishes were not prepared according to the standard banquet menu, and the change rate exceeded 40. 39. Substandard rough processing raw materials were used. 40. Special side dishes such as halal that are not specified on the order menu. 41． The cutting was not neat, standardized, uniform and neat, and the knife workmanship was not up to standard. 42． The cutting is unreasonable and leaves a lot of scraps, resulting in a waste of raw materials. 43． Semi-finished products are placed in uncategorized layers and are arranged in a chaotic manner. 44. Errors such as duplication, mismatch, omission, etc. occur. 45． Disposal of food was not handled in a timely manner. 46. Dishes may be withdrawn or customers may complain due to raw material quality and cutting quality issues. 47． Failure to do a good job in sanitation work in accordance with the Food Hygiene Law, and the environment, utensils and personal hygiene are unqualified. Hot dishes 48. Poor preparation before meals and lack of variety of condiments, 49. Not following standard recipes. 50. The stock was not cooked as per standard.

51. Accept off-post operations, such as other personnel cooking on the stove, etc. 52. "Single dishes" can be stir-fried, and multiple dishes can be cooked in one pot. 53． The dishes were not labeled with the chef's employee number. 54． The principle of frying on a first-come, first-served basis was not adhered to, and the cooking process was not handled in a timely manner. 55． 1-2 innovative dishes are not cooked every week. 56. Every time a quality inspector detects a defective dish. 57. It was found that raw materials that had obviously deteriorated or were not mixed as required were used. 58. Dishes may be withdrawn or customers may complain due to raw material quality and cutting quality issues. 59. Complaints occurred due to the slow speed of serving food (the menu reminder was received but not processed in time). 60. Failure to do a good job in sanitation work in accordance with the Food Hygiene Law, and the environment, utensils and personal hygiene are unqualified. Cold dishes 61. Used raw materials that have deteriorated or failed rough processing. 62． Failure to prepare cold dishes according to the ingredient selection standards and operating procedures of the recipe. 63. There is no comprehensive utilization of raw materials and reduction of losses, resulting in waste of raw materials. 64． Unskilled in knife skills, and the specifications of the finished dishes did not meet the requirements. 65. The marinade used to accompany the cold dishes was incomplete and there was insufficient preparation before the meal. 66. The chopping boards and tools were not sterilized, and raw and cooked food were not separated. 67. Failure to do a good job in sanitation work in accordance with the Food Hygiene Law, and the environment, utensils and personal hygiene are unqualified. 68. In addition, the cold dishes were not prepared in time and the guests were dissatisfied. 69． The cold vegetable cart was launched late. 70. There were major flaws in the shape of the banquet's cold dishes, and their combinations were not up to standard. 71. Customer complaints occur due to quality issues. Noodles 72. Not made according to the standard pastry recipe. 73. Insufficient market research, lack of understanding of customer situations and needs in different periods, and mismatched pastry production. 74. Failure to do a good job in sanitation work in accordance with the Food Hygiene Law, and the environment, utensils and personal hygiene are unqualified. 75. Improper use and storage of raw materials results in waste. 76. The variety of noodles cannot be guaranteed, and more than one variety is missing. 77. Customer complaints due to quality and speed. 78. The variety of designs and colors are not added regularly, especially the banquet innovation is not enough. 79. Improper cooperation with hot dish cooks, improper flouring, stuffing, dressing, squeezing of dishes and initial seasoning of fried foods. 80. The plating and decoration techniques are not as required, causing defects. 81. Substandard ingredients such as obvious quantities and combinations were used. 82. The quantity, variety, and specifications of tableware were incorrectly prepared, causing work delays. 83. Tableware is not sorted and placed neatly. 84． The daily required juices, sauces, soups and condiments for the stove are insufficiently or incorrectly prepared. 85． Unable to flexibly control the order of serving dishes. The principles are first come, first served, first served, first served, and priority for ordering dishes. The serving speed is slow. 86． Poor cooperation with the vegetable planning department, resulting in mistakes. 87. After the meal, all juices, miso soup, etc. used on the stove were not put away in time, and dirty dinner plates, side dishes, etc. were sent for washing. 88. Failure to assist the hot dish cook to turn off all water, electricity, gas, etc. switches in the area. 89． Failure to do a good job in sanitation work in accordance with the Food Hygiene Law, and the environment, utensils and personal hygiene are unqualified. If you still don’t understand anything, please log in /. There is a lot of knowledge about catering on it. If it is helpful to you, please adopt it. Thank you

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