Information

  • Restaurant Number

  • Restaurant Name

  • Manager on Duty

  • Managers Position

  • Prepared by

  • Conducted on

Visitor ROCC Card

  • Wash, Dry & Sanitise Hands

  • Pick up Visitor Card

Check the Following

  • Check all UBDs in the Cold Rooms

  • ROCC Action Plan is utilised

  • Operations Diary for the Day is completed with integrity and to compliance standards

Questions to Ask a Team Member

  • What was your pre shift meeting?

  • Name 1 People Safety & 1 Food Safety look for on your ROCC Deployment Card?

  • What is your C&M today?

Questions to Ask a Manager

  • Name 1 Action on the last Safety Audit

  • Name 1 Action from your ROCC Action Plan you have improved

  • Name 1 Item on the last WBC/Newsletter that isn't recognition

  • How are you performing on your BSC

Safety

  • Any Level 3 or Food Safety Issues noted?

  • Any Major Safety Issues noted?

Market 2 Focus

  • Are there any gaps in the Switch Boards

  • Is there a door bell functioning on the front door

  • Is there a Chief Cook in this Restaurant?

  • Have all Managers been through the FLICK Pest Walk Thru Training

AMSS

External Restaurant and Dining Room. - Check for Clean, Maintained and Safe.

  • Car Park and External Building

  • Dining Room

  • Toilet Facilities

  • Front Counter

  • Correct Marketing is displayed - External and Internal

Cold Rooms and Freezer

  • Chicken UBDs

  • Other Product UBDs

  • Check Heights of Stored Stock

Packing Area

  • Hand Washing Procedures are followed and Hand Washing Stations are stocked

  • Obsession Metric Check Completed. YKR Recognition if applicable...<br>- Basket Cleaned & Dip Water Changed<br>- Flour 1/2 Full & Sifted <br>- Collectors Hot to Touch<br>- Chicken Broken Out

  • Water Reservoirs are 3/4 Full

  • Heating/Holding Equipment is Clean, Maintained & Safe. Product is within Temperature and Holding Time.

  • Fridges are Clean, Maintained & Safe. Fridges are stocked with labels facing the front and coleslaw not over packed. Check Product UBDs and Hold Times.

  • Coleslaw Temperature

  • Burger Station is Clean, Maintained & Safe. Burger Bench is stocked correctly for trade. Check all Product UBDs and Hold Times in Cold Well & Fridge.

  • Krusher Bench is Clean, Maintained & Safe. Krusher Bench is stocked correctly for trade. Check all UBDs and Hold Times.

  • Fryers, Loading Station, Chip Baskets and Upright Freezer are Clean, Maintained & Safe. Chip Bowl is stored correctly.

  • Prep Bench is Clean, Maintained & Safe. Hold Times are correct.

  • Potato & Gravy Temperature

  • All Product is for Sale and Projections are posted & utilised.

Kitchen

  • All PPE is Clean, Maintained & Safe. PPE is used as required.

  • Cooking Equipment is Clean, Maintained & Safe. Oil Levels are Correct, Oil is acceptable Visibility. Clamshells are Clean, Maintained & Safe

  • Red Aprons are Clean, Maintained & Safe. Worn as required and Stored correctly when not in use.

  • 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

  • Oven, Oven Trolley and Oven Grill Plates are Clean, Maintained & Safe. Correct Safety Procedures are followed for Hot Grill Plates.

Washing Sinks

  • Washing Sinks are Clean, Maintained & Safe. Sinks are set up for 3 Step Cleaning *Level 3. Check PPM.

  • Oz Tank is Clean, Maintained & Safe.

Storage Areas

  • All Storage Areas are Clean, Maintained & Safe.

  • Check Heights, Rotation and Stored Correctly

Dumpster Area

  • Dumpster area Clean, Maintained & Safe. Bin lids closed at all times and no unapproved items stored in this area.

Chemical Cupboard

  • All chemicals stored and labelled correctly - below 150cm and away from food and packaging.

  • Correct Signage is displayed and in good condition

Communication Board

  • Comms Board is up to date. Management & Team Members know their results. No staples present.

Office, Systems & Tools

  • Operations Diary is completed with integrity & compliant - all days reviewed since last checked by Above Store.<br>

  • WH&S Audits are completed with integrity and retained as required.

  • MOD can access MSDS, Food Safety Program & Allergen/Nutritional Information

  • MOD can access the FLICK Portal. MOD can find Last Report, Bait Map and understands how to close of Conditions/Observations.

  • First Aid Kit Clean, Maintained, Stocked and within UBD

  • Safety Focus poster displayed and filled in. Safety Focus Book Signed and Team are aware of Current Focus.

  • Observation Checklists completed/on track to be completed for the Quarter

  • ROCC Deployment Cards are utilised as designed

Level 3 ... Food Safety Significant Focus Issues

  • 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

  • Razzle Cone Overnight Sterilisation. Inside ceiling of Razzle Mixer has no build up

  • Chicken Crate only used for storage of chicken it was delivered in

  • Any other Level 3 or Food Safety Significants noted

Major Safety

  • Fire Exits and Main Switchboard are not obstructed

  • No Cracked Power Points

  • Hot Grill Plate procedure is followed

  • Any other Major Safety issues noted

Results and Actions Required

  • 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

  • Manager on Duty

  • Above Store Leader

  • 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.

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