Title Page

  • Store name

  • Conducted on

  • Prepared by

  • Team on shift

Kitchen

  • K.1 -Walk in Fridge clean and in good repair including seals, shelving and is the evaporator free from ice. Floor free of ice and all products stores off the floor.

  • K.2 Kitchen Fridge 1 clean and good repair

  • K.3 Kitchen Fridge 1 clean and good repair

  • K.4 Kitchen Fridge 1 clean and good repair

  • K.5 Walk in Freezer clean and good repair including seals, shelving . Is the evaporator and floor free from ice. All products stored off the floor?

  • K.6 Fryer freezer under hob clean and good repair?

  • K.7 Kitchen Freezer 2 cleanliness /repair

  • K. 8 Kitchen freezer 3 clean and good repair

  • K. 9 All prep tables clean check legs tops etc

  • K. 10 Floors clean and good repair check under equipment corners etc

  • K. 11- Hobs are clean and in good repair

  • K.12 Fryer clean and good repair check legs , cook pot and under equipment

  • K.13. All fry pans clean and no excessive carbon

  • K.14 -All tea pans in good condition

  • K. 15 Are grills and utensils clean and good repair and check the filters

  • K. 16 All Microwaves clean and good repair and check filter

  • K.17 Bain Marie Clean and in good repair including gastronomes

  • K. 18 Water boiler clean and filter has adequate life left

  • K.19 All kitchen shelving and storage clean good repair sinks, tea storage etc

  • K. 20 All jugs free from sticky residue due to stickers

  • K. 21 All urns clean seals in good condition

  • K. 22 Clean under equipment

  • K.23 Staff in full clean uniform and station clean and organised

  • K.24 Is the canopy clean and good repair

  • K. 25 Pastry oven clean and good repair

  • K.26 Are stores using P& G chemicals

Food Safety

  • F. S1 Observe from the start hand washing and hand washing routine . is it happening and are they washing hands correctly

  • F.S2 Are fly zappers turned on , clean and working ? glue boards in place and all bulbs working

  • F. S3 Diary completed for the last 30 days , allow 3 gaps

  • F.S 4 Omelette mix dated correctly

  • F. S 5 Cup and cloth system on milk steamer in place with a 4 hour day dot.

  • F. S6 Hand soap dispensers full with anti bacterial hand wash, all blue rolls in dispenser not lying about

  • F. S7 Is the two system cleaning process followed

  • F. S8All products rotated check dates

  • F. S9 Product prep to standard. Butter chicken , operate mix

  • F. S10 All prepped veg is stored in sealed containers correct dates

  • F. S11 All foods storage containers good repair

  • F. S12 Desert fridge working and is clean

  • F. S12 -Dessert Fridge operating at correct temperature

  • F. S13 - Under counter FC fridge operating temperature

  • F.S14 Main freezer operating at correct temperature(-16 or below)

  • F. S15 All kitchen counter fridge at correct operating temperature (1-4 Degrees )

  • F. S16 Kitchen freezer at correct operating temperature(-16 or below)

  • F. S17 Is the ice scoop stored in a dedicated pot

  • F.S18 Dessert fridge dated correctly

  • F. S19 Are all chemicals stored used correctly ? check dilutions , check for a storage area away from food

  • F. S20 All temperatures probes are in good working order and calibrated hot 99 to 101 and cold test -1+1

  • F. S21 Check with probe if hand washing sink water reaches 42-45 C

  • F. S22 Station sanitation every 20 min

  • F. S23 Any products out of date found 20 point deduction

  • F. S24 Is pest control log completed , logged and up to date ? 20 points

  • F. S25 Observe cooking of sausage is temp taken

Brand standards

  • B.S1 All sieves clean and good repair

  • B . S2 Is there a marked set of sieves for karak /pink tea

  • B.S3 Are the meat /veg grills set up correctly colour code etc

  • B. S4 Ask team member to make butter chicken roll and observe how its made , does it meet standard

  • B. S6 Taste Karak chaii

  • B. S7 All staff in uniform name badge hair net and beard net

  • B. S8 Check quality of oil in all fryers , check visibility

  • B. S9 All products in use chaiiwala approved?

  • B.S10 All crib sheets are up and in use correct version

  • B. S11 Observe staff preparing chaii latte , garam choc is the cup used to measure the amount of milk and is the steamer used correctly . not moved around under steamer steam arm touching bottom of the picher , machine clean before drink is poured one good tap before pouring

  • B. S12 Are all photo frames up to date

Front Counter service area and customer service

  • F.C1 Is the counter top clean and in good repair

  • F. C2 is the till and printer clean and good repair

  • F. C4 Menu clean and all items correct and visible

  • F. C5 Counter menu clean and good repair

  • F. C6 I s the limbu pani dispenser clean and good repair and check detail tap etc

  • F. C7 Is the cake fridge inviting and clean good repair . dates on cake

  • F. C8 Is the steamer clean and good repair . is the pressure in the green zone

  • F. C9 Are the cup dispensers in good repair

  • F. C10 Under counter fridge clean good repair

  • F. C11 Is the grey wall tile clean good condition

  • F. C12 Lemon mint cinnamon etc good repair and clean

  • F.C13 Saffron shaker clean and good repair

  • F. C14 Check detail ice machine

  • F. C115 Is the pastry display clean and good repair

  • C. 2 observe till interaction

  • F. C2 Upselling to add value

  • C S3 Are all procedures followed once an order is take name etc

  • CS5 Question staff till members on allergen process show board don't take accountability

  • CW APP - is the store live with chaiiwala app . tables set up

  • Delivery tablets on and working , tablet not working why

Customer area cleanliness

  • C.1A Floors are clean and good repair

  • C. A2 All tables legs clean and good repair

  • C. A3 Are chairs clean good repair

  • C. A4 Is the mirror clean

  • C.A5 Is the taj mahal print clean good repair

  • C.A6 Picture frames clean good repair

  • C.A7 Lights clean well lit - staff know to clean and change

  • C. A8 Drink fridge clean no sticker etc

  • C. A9 condiments clean good repair , bin empty etc

  • C. A10 pallet wood in good repair

  • C.A11 TOILETS check detail

Approach store

  • Signage visible good repair tea pot illuminated

  • A.S2 Out side seating

  • A. S3 Windows doors frames clean good repair

  • A. S4 Entrance exit clean good repair

  • A. S5 OPENING TIMES

  • A. S6 new promotion live observe team ask questions . right POS

FEEDBACK

  • Point 1

  • Point 2

  • Point 3

Action plan

  • 1.

  • 2.

  • 3

  • 4.

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.