Information
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Restaurant Number
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Restaurant Name
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Manager on Duty
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Managers Position
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Prepared by
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Conducted on
Visitor ROCC Card
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Wash, Dry & Sanitise Hands
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Pick up Visitor Card
Check the Following
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Check all UBDs in the Cold Rooms
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ROCC Action Plan is utilised
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Operations Diary for the Day is completed with integrity and to compliance standards
Questions to Ask a Team Member
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What was your pre shift meeting?
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Name 1 People Safety & 1 Food Safety look for on your ROCC Deployment Card?
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What is your C&M today?
Questions to Ask a Manager
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Name 1 Action on the last Safety Audit
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Name 1 Action from your ROCC Action Plan you have improved
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Name 1 Item on the last WBC/Newsletter that isn't recognition
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How are you performing on your BSC
Safety
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Any Level 3 or Food Safety Issues noted?
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Any Major Safety Issues noted?
Market 2 Focus
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Are there any gaps in the Switch Boards
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Is there a door bell functioning on the front door
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Is there a Chief Cook in this Restaurant?
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Have all Managers been through the FLICK Pest Walk Thru Training
AMSS
External Restaurant and Dining Room. - Check for Clean, Maintained and Safe.
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Car Park and External Building
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Dining Room
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Toilet Facilities
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Front Counter
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Correct Marketing is displayed - External and Internal
Cold Rooms and Freezer
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Chicken UBDs
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Other Product UBDs
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Check Heights of Stored Stock
Packing Area
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Hand Washing Procedures are followed and Hand Washing Stations are stocked
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Obsession Metric Check Completed. YKR Recognition if applicable... Original Chicken is racked out bone down, Original Chicken has no blown drums , Original Chicken breading is even in appearance and Collectors are hot to touch.
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Water Reservoirs are 3/4 Full
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Heating/Holding Equipment is Clean, Maintained & Safe. Product is within Temperature and Holding Time.
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Fridges are Clean, Maintained & Safe. Fridges are stocked with labels facing the front and coleslaw not over packed. Check Product UBDs and Hold Times.
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Coleslaw Temperature
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Burger Station is Clean, Maintained & Safe. Burger Bench is stocked correctly for trade. Check all Product UBDs and Hold Times in Cold Well & Fridge.
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Krusher Bench is Clean, Maintained & Safe. Krusher Bench is stocked correctly for trade. Check all UBDs and Hold Times.
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Fryers, Loading Station, Chip Baskets and Upright Freezer are Clean, Maintained & Safe. Chip Bowl is stored correctly.
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Prep Bench is Clean, Maintained & Safe. Hold Times are correct.
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Potato & Gravy Temperature
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All Product is for Sale and Projections are posted & utilised.
Kitchen
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All PPE is Clean, Maintained & Safe. PPE is used as required.
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Cooking Equipment is Clean, Maintained & Safe. Oil Levels are Correct, Oil is acceptable Visibility. Clamshells are Clean, Maintained & Safe
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Red Aprons are Clean, Maintained & Safe. Worn as required and Stored correctly when not in use.
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Breading Table, Breading Lugs & Lids, Dip Baskets are Clean, Maintained & Safe. Breading is sifted and more than half full. Dip Water is changed as required and correct level
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Oven, Oven Trolley and Oven Grill Plates are Clean, Maintained & Safe. Correct Safety Procedures are followed for Hot Grill Plates.
Washing Sinks
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Washing Sinks are Clean, Maintained & Safe. Sinks are set up for 3 Step Cleaning *Level 3. Check PPM.
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Oz Tank is Clean, Maintained & Safe.
Storage Areas
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All Storage Areas are Clean, Maintained & Safe.
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Check Heights, Rotation and Stored Correctly
Dumpster Area
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Dumpster area Clean, Maintained & Safe. Bin lids closed at all times and no unapproved items stored in this area.
Chemical Cupboard
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All chemicals stored and labelled correctly - below 150cm and away from food and packaging.
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Correct Signage is displayed and in good condition
Communication Board
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Comms Board is up to date. Management & Team Members know their results. No staples present.
Office, Systems & Tools
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Operations Diary is completed with integrity & compliant - all days reviewed since last checked by Above Store.<br>
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WH&S Audits are completed with integrity and retained as required.
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MOD can access MSDS, Food Safety Program & Allergen/Nutritional Information
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MOD can access the FLICK Portal. MOD can find Last Report, Bait Map and understands how to close of Conditions/Observations.
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First Aid Kit Clean, Maintained, Stocked and within UBD
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Safety Focus poster displayed and filled in. Safety Focus Book Signed and Team are aware of Current Focus.
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Observation Checklists completed/on track to be completed for the Quarter
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ROCC Deployment Cards are utilised as designed
Level 3 ... Food Safety Significant Focus Issues
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Rational Oven<br>a. Detail Cleaned & Sanitised after raw prep (bench, handle, door)<br>b. No chemical residue inside<br>c. Oven Handle free of build up - check hard to view places
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Razzle Cone Overnight Sterilisation. Inside ceiling of Razzle Mixer has no build up
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Chicken Crate only used for storage of chicken it was delivered in
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Any other Level 3 or Food Safety Significants noted
Major Safety
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Fire Exits and Main Switchboard are not obstructed
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No Cracked Power Points
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Hot Grill Plate procedure is followed
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Any other Major Safety issues noted
Results and Actions Required
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Today's Overall Result<br>At Standard = 80% and above<br>Marginal = 70% to 79%<br>Underperforming = 69% and below<br>Any noted Level 3 is automatically Underperforming
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Manager on Duty
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Above Store Leader
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ALL Deviations to be actioned within 48 hours and recorded on an Action Plan. This needs to be submitted to the Area Manager for review.
*any Level 3 or Major Safety issue needs to be rectified prior to the Above Store Leader leaving the restaurant.
