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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LEVEL 3 LOOK FOR!! ALL products and holding equipment - temperature checks performed. Chicken, P&G, Burger Bench Salads, Coleslaw, Dairy Mix. IF anything is out of temperature or close to being out of temperature EXPLORE root causes and resolve with the MOD.
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Is the MP&C in use? Are the team filling out correctly? Does the MOD know how to adjust as necessary?
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Please check First Aid Box - no burn aid and all stock in date?
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What % of Team Members have completed the Celebrating Originality Meeting for the Quarter?
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What % of Team Members have completed the WH&S module focus that is current? = Responsibility Statements, Fire Safety & Emergency Wardens
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What % of Team Members have completed #myPlan?
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Does the MOD understand what the RED CAPS are for? Where are the kept? How do you get more? Do they know that ONLY trainee FSTMs are allowed to wear the RED CAP.
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Does the team meet the company's Uniform Standards
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Did you complete - YKR?
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Have you collected this restaurants smallwares?
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...<br>- Basket Cleaned & Dip Water Changed<br>- Flour 1/2 Full & Sifted <br>- Collectors Hot to Touch<br>- Chicken Broken Out
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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.
