Title Page
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Store name
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Conducted on
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Prepared by
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Team on shift
Kitchen
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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.
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K.2 Kitchen Fridge 1 clean and good repair
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K.3 Kitchen Fridge 1 clean and good repair
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K.4 Kitchen Fridge 1 clean and good repair
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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?
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K.6 Fryer freezer under hob clean and good repair?
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K.7 Kitchen Freezer 2 cleanliness /repair
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K. 8 Kitchen freezer 3 clean and good repair
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K. 9 All prep tables clean check legs tops etc
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K. 10 Floors clean and good repair check under equipment corners etc
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K. 11- Hobs are clean and in good repair
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K.12 Fryer clean and good repair check legs , cook pot and under equipment
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K.13. All fry pans clean and no excessive carbon
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K.14 -All tea pans in good condition
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K. 15 Are grills and utensils clean and good repair and check the filters
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K. 16 All Microwaves clean and good repair and check filter
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K.17 Bain Marie Clean and in good repair including gastronomes
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K. 18 Water boiler clean and filter has adequate life left
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K.19 All kitchen shelving and storage clean good repair sinks, tea storage etc
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K. 20 All jugs free from sticky residue due to stickers
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K. 21 All urns clean seals in good condition
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K. 22 Clean under equipment
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K.23 Staff in full clean uniform and station clean and organised
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K.24 Is the canopy clean and good repair
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K. 25 Pastry oven clean and good repair
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K.26 Are stores using P& G chemicals
Food Safety
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F. S1 Observe from the start hand washing and hand washing routine . is it happening and are they washing hands correctly
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F.S2 Are fly zappers turned on , clean and working ? glue boards in place and all bulbs working
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F. S3 Diary completed for the last 30 days , allow 3 gaps
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F.S 4 Omelette mix dated correctly
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F. S 5 Cup and cloth system on milk steamer in place with a 4 hour day dot.
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F. S6 Hand soap dispensers full with anti bacterial hand wash, all blue rolls in dispenser not lying about
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F. S7 Is the two system cleaning process followed
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F. S8All products rotated check dates
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F. S9 Product prep to standard. Butter chicken , operate mix
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F. S10 All prepped veg is stored in sealed containers correct dates
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F. S11 All foods storage containers good repair
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F. S12 Desert fridge working and is clean
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F. S12 -Dessert Fridge operating at correct temperature
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F. S13 - Under counter FC fridge operating temperature
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F.S14 Main freezer operating at correct temperature(-16 or below)
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F. S15 All kitchen counter fridge at correct operating temperature (1-4 Degrees )
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F. S16 Kitchen freezer at correct operating temperature(-16 or below)
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F. S17 Is the ice scoop stored in a dedicated pot
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F.S18 Dessert fridge dated correctly
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F. S19 Are all chemicals stored used correctly ? check dilutions , check for a storage area away from food
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F. S20 All temperatures probes are in good working order and calibrated hot 99 to 101 and cold test -1+1
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F. S21 Check with probe if hand washing sink water reaches 42-45 C
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F. S22 Station sanitation every 20 min
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F. S23 Any products out of date found 20 point deduction
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F. S24 Is pest control log completed , logged and up to date ? 20 points
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F. S25 Observe cooking of sausage is temp taken
Brand standards
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B.S1 All sieves clean and good repair
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B . S2 Is there a marked set of sieves for karak /pink tea
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B.S3 Are the meat /veg grills set up correctly colour code etc
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B. S4 Ask team member to make butter chicken roll and observe how its made , does it meet standard
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B. S6 Taste Karak chaii
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B. S7 All staff in uniform name badge hair net and beard net
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B. S8 Check quality of oil in all fryers , check visibility
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B. S9 All products in use chaiiwala approved?
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B.S10 All crib sheets are up and in use correct version
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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
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B. S12 Are all photo frames up to date
Front Counter service area and customer service
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F.C1 Is the counter top clean and in good repair
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F. C2 is the till and printer clean and good repair
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F. C4 Menu clean and all items correct and visible
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F. C5 Counter menu clean and good repair
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F. C6 I s the limbu pani dispenser clean and good repair and check detail tap etc
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F. C7 Is the cake fridge inviting and clean good repair . dates on cake
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F. C8 Is the steamer clean and good repair . is the pressure in the green zone
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F. C9 Are the cup dispensers in good repair
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F. C10 Under counter fridge clean good repair
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F. C11 Is the grey wall tile clean good condition
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F. C12 Lemon mint cinnamon etc good repair and clean
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F.C13 Saffron shaker clean and good repair
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F. C14 Check detail ice machine
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F. C115 Is the pastry display clean and good repair
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C. 2 observe till interaction
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F. C2 Upselling to add value
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C S3 Are all procedures followed once an order is take name etc
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CS5 Question staff till members on allergen process show board don't take accountability
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CW APP - is the store live with chaiiwala app . tables set up
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Delivery tablets on and working , tablet not working why
Customer area cleanliness
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C.1A Floors are clean and good repair
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C. A2 All tables legs clean and good repair
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C. A3 Are chairs clean good repair
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C. A4 Is the mirror clean
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C.A5 Is the taj mahal print clean good repair
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C.A6 Picture frames clean good repair
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C.A7 Lights clean well lit - staff know to clean and change
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C. A8 Drink fridge clean no sticker etc
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C. A9 condiments clean good repair , bin empty etc
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C. A10 pallet wood in good repair
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C.A11 TOILETS check detail
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Approach store
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Signage visible good repair tea pot illuminated
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A.S2 Out side seating
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A. S3 Windows doors frames clean good repair
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A. S4 Entrance exit clean good repair
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A. S5 OPENING TIMES
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A. S6 new promotion live observe team ask questions . right POS
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FEEDBACK
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Point 1
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Point 2
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Point 3
Action plan
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