ACE AUDIT

• Conducted on

  Date

• Prepared by

• Bin/bin area and outside litter bins clean and in good repair

  Yes

  No

  N/A

• Exterior building and structures clean & in good repair

  Yes

  No

  N/A

• Food served according to packaging/plating standards

  Yes

  No

  N/A

• Food served according to speed standards

  Yes

  No

  N/A

• Store open during stated opening hours

  Yes

  No

  N/A

• Service area is stocked to meet needs of the day

  Yes

  No

  N/A

• Food prep completed prior to peak

  Yes

  No

  N/A

• Toilets clean, properly stocked and in good repair

  Yes

  No

  N/A

• Condiment station, front counter and bar area clean & in good repair

  Yes

  No

  N/A

• POS, menu/menu board & window postings clean and in good repair

  Yes

  No

  N/A

• Furniture and decorations clean & in good repair

  Yes

  No

  N/A

• Products presented properly, has variety, abundant and appealing

  Yes

  No

  N/A

• Floors, walls and ceiling lights clean and in good repair

  Yes

  No

  N/A

• Vents and exhaust hoods clean & in good repair

  Yes

  No

  N/A

• Rubbish bins sufficient, clean & maintained (BOH and FOH Toilets)

  Yes

  No

  N/A

• Non food contact/shelves surfaces clean and in good repair

  Yes

  No

  N/A

• Team areas clean and in good repair

  Yes

  No

  N/A

• Approved equipment and small wares in use

  Yes

  No

  N/A

• Cold holding equipment in good repair and maintains temperature standard

  Yes

  No

  N/A

• Set points correct on all equipment

  Yes

  No

  N/A

• All seals clean and in good repair

  Yes

  No

  N/A

Equipment in good repair

• Cooking

  Yes

  No

  N/A

• Preparation and production

  Yes

  No

  N/A

• Beverage, ICF and Ice machine

  Yes

  No

  N/A

• Other equipment

  Yes

  No

  N/A

• Salad bar/ buffet unit

  Yes

  No

  N/A

• Hot holding

  Yes

  No

  N/A

• Cold holding

  Yes

  No

  N/A

• Oven

  Yes

  No

  N/A

• Cleaning supplies & equipment available, functional and stored clean

  Yes

  No

  N/A

• Approved chemicals properly labelled, stored and handled correctly

  Yes

  No

  N/A

• Dishwasher process set up and followed correctly

  Yes

  No

  N/A

• Blue roll and cleaning cloths used & properly stored

  Yes

  No

  N/A

• Sanitiser at correct strength

  Yes

  No

  N/A

• Sinks and dishwashers are clean

  Yes

  No

  N/A

• Hand sink water 38 degrees

  Yes

  No

  N/A

• Mop sinks clean

  Yes

  No

  N/A

• Pest activity not present

  Yes

  No

  N/A

• Possible pest entry points sealed

  Yes

  No

  N/A

• Food and packaging properly stored in good condition

  Yes

  No

  N/A

Utensils, smallwares and food contact surfaces

• Stored properly (in food handles up or clean surfaces)

  Yes

  No

  N/A

• Clean, cleanly stored, dry and in good repair

  Yes

  No

  N/A

• Cross contamination not observed

  Yes

  No

  N/A

• Potential cross contamination not observed

  Yes

  No

  N/A

• All foods cooked or heated to the proper internal cooking temperature

  Yes

  No

  N/A

• Cold foods held <5’C

  Yes

  No

  N/A

• Spoiled foods or ingredients not in use and not for sale

  Yes

  No

  N/A

• Frozen foods defrosted to standard

  Yes

  No

  N/A

Hold time/ shelf life rotation and labelling

• All ingredients in shelf life, rotated and labelled correctly

  Yes

  No

  N/A

• Cold prepped ingredients held and labelled properly within hold times

  Yes

  No

  N/A

• Hot prepped ingredients held and labelled properly within hold times

  Yes

  No

  N/A

• Core menu items are available at all times

  Yes

  No

  N/A

• Team using product forecast and prep guide tools

  Yes

  No

  N/A

• Frozen dough stored and defrosted to standard

  Yes

  No

  N/A

• Proofing/ retarding to standard

  Yes

  No

  N/A

• Stretching, perforating, trimming, stuffing and saucing timely to standard

  Yes

  No

  N/A

• Panning, spraying and stacking to standard

  Yes

  No

  N/A

• Dough MRD/Labels/timing system used properly

  Yes

  No

  N/A

• Old or bad dough is discarded

  Yes

  No

  N/A

• Make table set up correctly with all smallwares

  Yes

  No

  N/A

• Toppings accurate, evenly applied in the correct order

  Yes

  No

  N/A

• Sauces accurate, applied evenly as per standard

  Yes

  No

  N/A

• Portioning is accurate using correct smallwares

  Yes

  No

  N/A

• Pre-sauced/topped product held to standard

  Yes

  No

  N/A

• Pizzas do not have bare spots or bubbles

  Yes

  No

  N/A

• Crust appearance meets Standard

  Yes

  No

  N/A

• Top and bottom pizza colour meets correct quality standars

  Yes

  No

  N/A

• Pizzas are not raw or burnt

  Yes

  No

  N/A

• Team following correct uniform and jewellery standard

  Yes

  No

  N/A

Team following correct food safety hygiene standards

• No eating or drinking in non designated areas

  Yes

  No

  N/A

• Drinks stored away from each other seperate to food

  Yes

  No

  N/A

• Designated smoking areas for those who smoke and followed correctly

  Yes

  No

  N/A

• No chewing gum BOH

  Yes

  No

  N/A

• Team not observed working with symptoms of illness or infection

  Yes

  No

  N/A

• No slip or trip hazards present

  Yes

  No

  N/A

• Hazardous situations not observed

  Yes

  No

  N/A

• Blue gloves and plasters available and used appropriately

  Yes

  No

  N/A

• Safety supplies available and used to standard

  Yes

  No

  N/A

• Wet floor signs used in areas that are at risk of slipping

  Yes

  No

  N/A