The Restaurant Evaluation Form serves as a crucial tool for maintaining and assessing quality standards in food service establishments across India. This document is designed to meet the requirements of the Food Safety and Standards Authority of India (FSSAI) while incorporating comprehensive evaluation criteria for all aspects of restaurant operations. The form is typically used during routine inspections, quality audits, and compliance checks, providing a standardized method for evaluating food safety, service quality, hygiene practices, and overall operational excellence. It can be utilized by internal quality teams, external auditors, or regulatory authorities to ensure consistency in assessment and compliance with Indian food safety legislation. The document includes both mandatory sections addressing essential regulatory requirements and optional components for specialized restaurant categories or services.
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1. Basic Information: Restaurant details including name, address, category, cuisine type, seating capacity, and evaluation date/time
2. Food Safety and Hygiene: Assessment of food handling practices, storage conditions, kitchen cleanliness, and compliance with FSSAI regulations
3. Service Quality: Evaluation of staff behavior, professionalism, response time, and customer interaction
4. Food Quality: Assessment of taste, presentation, portion size, temperature, and consistency
5. Facility and Ambiance: Evaluation of dining area cleanliness, décor, lighting, ventilation, and overall maintenance
6. Compliance and Documentation: Verification of required licenses, certificates, and regulatory compliance
7. Overall Rating: Final scoring summary and recommendations
1. Bar Service Evaluation: For restaurants serving alcohol - evaluates beverage service, bartender skills, and compliance with liquor regulations
2. Delivery Operations: For restaurants offering delivery services - assesses packaging, delivery timing, and food temperature maintenance
3. Outdoor Dining Area: For restaurants with outdoor seating - evaluates maintenance, cleanliness, and comfort of outdoor spaces
4. Specialty Kitchen Requirements: For specific cuisine types requiring special equipment or processes - evaluates specialized cooking methods and equipment
5. Sustainable Practices: Optional evaluation of environmental initiatives, waste management, and eco-friendly practices
1. Scoring Guide: Detailed breakdown of scoring criteria and methodology for each evaluation category
2. Food Safety Checklist: Comprehensive checklist of food safety and hygiene requirements based on FSSAI guidelines
3. Photo Documentation Form: Template for documenting visual evidence of evaluation findings
4. Temperature Log Template: Form for recording food storage and serving temperatures
5. Customer Feedback Summary: Template for incorporating recent customer feedback into the evaluation
6. Improvement Action Plan: Template for documenting required improvements and follow-up actions
Relevant legal definitions
Evaluation Period
Critical Violation
Non-Critical Violation
FSSAI
Food Handler
Food Contact Surface
Temperature Danger Zone
Cross-Contamination
Personal Protective Equipment (PPE)
Sanitization
Food Storage Area
Preparation Area
Service Area
Clean-as-you-go
Standard Operating Procedure (SOP)
Pest Control Program
Food Safety Management System
Critical Control Points
Time Temperature Control
Good Manufacturing Practices (GMP)
Good Hygiene Practices (GHP)
Corrective Action
Evaluation Score
Performance Rating
Food Grade
Potable Water
Cleaning Schedule
Maintenance Log
Quality Check
Food Safety Supervisor
Raw Materials
Ready-to-Eat Food
Batch Number
Storage Temperature
Holding Temperature
Critical Violation
Non-Critical Violation
FSSAI
Food Handler
Food Contact Surface
Temperature Danger Zone
Cross-Contamination
Personal Protective Equipment (PPE)
Sanitization
Food Storage Area
Preparation Area
Service Area
Clean-as-you-go
Standard Operating Procedure (SOP)
Pest Control Program
Food Safety Management System
Critical Control Points
Time Temperature Control
Good Manufacturing Practices (GMP)
Good Hygiene Practices (GHP)
Corrective Action
Evaluation Score
Performance Rating
Food Grade
Potable Water
Cleaning Schedule
Maintenance Log
Quality Check
Food Safety Supervisor
Raw Materials
Ready-to-Eat Food
Batch Number
Storage Temperature
Holding Temperature
Clauses
Basic Information
Food Safety
Hygiene Standards
Personnel Practices
Facility Maintenance
Equipment and Utensils
Storage Conditions
Temperature Control
Pest Control
Waste Management
Cleaning and Sanitization
Documentation and Records
Customer Service
Food Quality
Menu Compliance
Kitchen Operations
Emergency Procedures
Training and Certification
Regulatory Compliance
Environmental Health
Scoring Methodology
Corrective Actions
Follow-up Procedures
Inspection Authority
Appeals Process
Food Safety
Hygiene Standards
Personnel Practices
Facility Maintenance
Equipment and Utensils
Storage Conditions
Temperature Control
Pest Control
Waste Management
Cleaning and Sanitization
Documentation and Records
Customer Service
Food Quality
Menu Compliance
Kitchen Operations
Emergency Procedures
Training and Certification
Regulatory Compliance
Environmental Health
Scoring Methodology
Corrective Actions
Follow-up Procedures
Inspection Authority
Appeals Process
Relevant Industries
Food Service
Hospitality
Restaurant Industry
Food Safety and Compliance
Quality Assurance
Catering Services
Hotel Industry
Food and Beverage
Relevant Teams
Quality Assurance
Operations
Compliance
Food Safety
Risk Management
Standards and Procedures
Audit
Restaurant Operations
Health and Safety
Relevant Roles
Quality Assurance Manager
Food Safety Officer
Restaurant Inspector
Operations Manager
Compliance Officer
Restaurant Auditor
Health and Safety Manager
Restaurant Manager
Area Manager
Food Service Consultant
Hygiene Officer
Brand Standards Manager
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