ASV ops check 2020

Is sanitation sheet being completed hourly (check precious weeks)

Are face masks/visors worn by all team members and worn correctly?

Are staff washing hands regularly and at least every 30 minutes?

Are team members giving a quick and friendly greeting?

Is greeting prompt (3 seconds)

Are all team members smiling, making eye contact and using appropriate body language?

Is the team displaying a sense of urgency?

Is the team confirming the guest is happy before wrapping?

Appropriate farewell?

Was receipt given to guest?

Is the team using please, thank you, etc?

Is the team "table talking?"

Is the Dining room at a comfortable temperature (21°-26°C)

Is Subway Radio playing and at conversation level.

Is full uniform worn by all team members including name badge & apron?

Is hair clean, neat and restrained if required? (hairnets being used)

Are finger nails clean and trimmed? (No nail varnish or false nails worn)

No more than a wedding ring worn? (no bracelets, necklaces, piercings, etc)

Is suggestive selling being used to maximise sales?

Are all products available?

Only approved products?

Menu boards up to date?

Is all veg crisp, firm, appealing?

Are all proteins & Cheese fresh and properly displayed?

Are meatballs fresh and not burnt or broken down?

Is bread being baked at least two times per day?

Is bread baked properly (golden brown)

Is bread removed from the oven as soon as it is ready?

Is bread being cooled for 30 minutes before being placed in bread cabinet?

Is bread being displayed correctly?

Are breads 12" long?

Are cookies cooked correctly?

Proper formulas being used?

Knives cleaned regularly?

Final product correct?

All BIB, bottles, tea bags, coffee in date?

All crisps in date?

Other products in date?

Bread seasoning is covered, refrigerated and discarded at the end of the day.

Tomatos cored, ends removed and correct thickness

Cucembers correct thickness

Peppers are seeded, core removed and correct thickness

Onions have core removed, cut in half and correct thickness.

Tuna is mixed correctly?

Tuna and mayo are chilled prior to preparation

All products are stored correctly in in containers and not above chill line

All filled sauce bottles are stored and labelled correctly

Wraps are fresh and not dried out

Muffins are fresh

Food is stored in sealed containers

Panning: Breads are pulled throughout the day. No more than 10 sticks per pan. Silpat liner used.

Retarding: Breads retarding for next bake?

Spraying: Done before floor time and proofing

Floor time: Breads are left at room temperature until internal temperature is 10°-12°c.

Proofing: Breads are proofed correctly (20 minute intervals)

Correct POP in place

No hand written/unapproved signs

Subcard is on display

Credit card terminal/3PD tablets working and not paused

All required UofS courses completed.

Car park free of litter, foliage, etc

path free of rubbish, weeds and gum build up.

Outdoor furniture clean and in good repair

Exterior/signage lights working

Signage in good repair

Walls in good repair

Windows clean and not broken

Roof clean and in goo drepair

Awnings clean and in good repair

Exterior bins clean and not over flowing

Sink exteriors clean and free of build up

Sinks in good repair

Mirroes clean and in good repair

Ficures clean and in good repair

Toilet clean and in good repair

Walls and doors clean and in good repair

Floors and baseboards clean and in good repair

Bins/Sanitary bins clean and in good repair

Ceiling clean and in good repair

lights working

vents clean and in good repair

Tables & chairs clean and free of build up (including bases)

High chairs clean and in good repair

Beverage station clean, in good repair and free of build up (including condiment holders)

Bottle cooler is clean and in good repair

Table tents and other marketing material current, in good repair and clean.

Decor items (Wall art, choicemark, hand sanitiser unit) clean and in good repair

Doors celan and in good repair

Windows clean and in good repair

Walls, clean and in good repair

flooes and baseboards clean and in good repair

Floor mat clean and in good repair

Floor tiles clean and in good repair

Bins clean and in good repair

Ceiling clena and in good repair

lights clean and in good repair

A/c unit clean and in good repair

Hotwell clean and in good repair

Speed ovens clean and in good repair

Bread oven/proofer clean and in good repair (all lights working)

Microwaves clean and in good repair

Bread cabinet clean and in good repair

Sandwich unit clean and in good repair (Sneeze guard, condenser, storage under unit, gasket, chopping boards)

Back counters clean and in good repair (including gaskets)

Wrappong/till station clean and in good repair (Perspex divider clean)

POs system, counter storage - Clean and in good repair. POS working correctly

Cookie case clean and in good repair

Menu boards clean and in good repair

Prep table clean and free of debris. (in good repair)

All shelving - clean and in good repair

Hand wash sinks clean and in good repair

Mop sink clean and in good repair

3-compartment sink clean and in good repair

Frisges clean and in good repair (including seals, shelving)

Freezers clean and in good repair (including seals, shelving)

Walls, ceiling, bins clean and in good repair

HVAC clean and in good repair

All lights working and in good repair

All hand sinks stocked with soap, sanitiser, blue roll IN dispensers, hand wash sign. Hand soap dispenser in full working order.

Proper glove usage being used?

Hand wash sink is not obstructed (no food or preparation in sink)

Hands are washed when required

All sinks reaches 43c

Proper storage of all smallwares and utensils

All food contact surfaces are clean (ice machine, pepsi nozzle, knives, slicers, sani-station)

All food contact smallwares in good repair, not cracked, burnt, etc

No cross contamination (No foreign objucts in food, chemicals stored away from food/bins, No chemical contamination, no staff meals/drinks near food to be served, all produce washed before use)

Everything kept at least 6" off the floor?

Aprons not worn/brought in the toilet

Only food prep items above prep table (no staples, tacks, etc)

No eating, drinking, chewing gum in prep/services areas

Personal items kept away from food/prep serfaces (mobiles, jackets, etc)

Sanitising - Test strips available and used - PIC to demonstrate how to use them

3-compartment sink set up correctly (sanitiser 50-100ppm)

Sanitiser bottles 50-100ppm

Sanitiser bottle labelled correctly

Dishwasher fully cleaned

Hot foods (meatballs - 65c - 74c)

Cold products - 1c - 5c

Frozen products hard to the touch

Defrost procedures being followed correctly

Proper heating of hot products

Probe working and approved

Temperature checks being completed accurately 2 times per day; 4 weeks available

No expired food present

All products labelled correctly.

No missing label information (type of product, date/time prepped, initials)

No pests/rodents present or evidence

Pest entry opportunities (close doors, air curtains, fly lights not working, damage to walls/ceilings)

All products/equipment from approved suppliers

All Chemicals/tools are approved (purchased from Bidfood)

Team members are not working whilst ill

No leaks in ceiling

No smoking, vaping, alcohol use, etc

Preform cash in and document results