BR I-ROR 2018

IHR1: Running hot and cold water is available

IHR2: Manager and team members free of illnesses and symptoms.

IHR3: Free of adulterated/contaminated products

IHR4: Free of sewer backups

IHR5: Free of a pest infestation leading to food/contact surface contamination <br>

IHR6: Store has sanitiser <br>

IHR7: Free of flood <br>

IHR8: Time/Temperature controlled for safety food(s) held at proper temperature and documented every 4 hours <br>

IHR9: Hand wash sinks are provided <br>

FS-SS1: Sanitising solutions are clean, of proper concentration and test strips are available <br>

FS-SS2: Two or three-compartment sink is setup and used properly

FS-SS3: Clean-in-place items are properly cleaned and sanitised and portable surfaces of equipment and utensils are washed, rinsed, sanitised, and air dried properly

FS-SS4: Approved chemicals are used, labelled and stored properly

FS-SS5: Premises in back and front of service area of store are clean and maintained

FS-EH 1:Manager and team members understand Dunkin' Brands standard for employee health

FS-EH 2: Hand washing facilities are dedicated for hand washing only. Sink is properly stocked, functioning properly and accessible. Hygienic hand washing and operational practices are being followed.

FS-EH 3: There is no bare hand contact with ready to eat foods and single use gloves/barriers are available

FS-TT 1: Approved food probe thermocouple or thermometer is in use, accurate and sanitised properly

FS-TT 2: Refrigerated foods are held between ( >2˚C to <5˚C)

FS-TT 3: Refrigerators ( >0˚C to <5˚C) , dipping cabinets (-21°C to -15°C), freezers: flash ( -29°C), walk-in (-26°C +/-3°C), upright & dessert cases (-26°C) at correct operating temperatures

FS-GRP 1: Food and food packaging are protected from contamination and allergen cross-contact

FS-GRP 2: All food packaging is used in an appropriate manner

FS-GRP 3: All food products are approved and from an approved source

FS-GRP 4: All food is within date code and labelled appropriately (UBD)

FS-GRP 5: Store is free of pests and pest evidence

FS-GRP 6: Pest management devices are being appropriately used and only applied by a Licensed Management Operator

FS-DS 1: Food Safety section of the RORs are complete, accurate and with corrective actions

FS-DS 2: Cold holding temperature documents are completed, accurate and with corrective actions

FS-DS 3: Receiving documents are complete, accurate, and with corrective actions

FS-DS 4: There is proof of required Food Safety documentation & resources are present (i.e. HazCom training and MSDS/SDS, Food Safety Certifications, etc. (as required by additional local, provincial, and country requirements)

SC 1: Is the exterior clean and in good condition? Assess the cleanliness and condition of the entrance, doors, windows, signage, and lighting through the eyes of the guest.

SC 2: Is the dining area clean, maintained and does the atmosphere and ambience meet BR requirements?

SC 3: Is the service area and all areas of the back bar clean, in good condition, meeting BR requirements & properly maintained?

SC 4: Are scales, dispensers, and can opener clean, in good condition, and meeting BR requirements?

SC 5: Are utensils and food containers clean, in good condition and meeting BR requirements?

SC 6: Is the dry storage area clean, in good condition and meeting BR requirements?

SC 7: Is the dry storage back room mop & sink area clean, in good condition and meeting BR requirements? Is the mop positioned to allow proper drying?

SC 8: Are the public restrooms clean and in good condition?

SC 9: Are employee restrooms clean and in good condition?

SC10: Are the interior trash receptacles clean and properly maintained?

GS 1: Is this store offering a pink spoon sample to all guests?

GS 2: Is the store properly rostered to accommodate the volume of business? <br>

GS 3: Does the uniform worn by the team members adhere to brand standards?

GS 4: Are team members attentive & properly interacting with the guests?

GS 5: When providing service to a guest, are the team members focused on them?

GS 6: Are the team members familiar with all current promotions or special offers?

GS 7: When asked, do the team members know where to find the most current nutritional information for guests?

RE 1: Does the store participate in the Fresh Waffle Cone Program?

RE 2: Can you detect the aroma of fresh baked waffle cones in-store? <br>

RE 3: Does the store participate in the music program?

RE 4: Does the store accept credit cards?

RE 5: Are all menu items available?

TR 1: Have all team members received BR approved training and received a satisfactory score?

TR 2: Do the team members follow a documented process to open and close the store?

TR 3: Are emergency contacts, phone numbers, required signs, posters and materials posted in a designated area?

TR 4: Does the store have all current Job Aids and Instructional Guides and are they located in the appropriate place within the work circle?

PQ 1: Are the BR required cake standards being met?

PQ 2: Within the Dipping Cabinet, is FOM available, are the correct products in stock and are the correct BR product quality requirements being followed?

PQ 3: Are the fudge warmers and syrup rail clean, at the correct temperature and in good condition?

PQ 4: Is the chopped almond, cherry dispenser & sundae topping centre clean and meeting BR requirements?

PQ 5: Is the service area and equipment (Waffle Cone Maker, Display Case, Cone Mandrel, Cake, Sugar, Waffle Cone & Cone Box Holders) clean, in good condition and meeting BR requirements?

PQ 6: Are the approved products within the refrigerator stored correctly per the BR specified standards?

PQ 7: Are all products made to BR standards and recipes?

MD 1: Is the Cake Book/Cake Tablet current and in good condition?

MD 2: Does the store adhere to the merchandising standards within the Dessert Excellence Guide?

MD 3: Are all Limited Time Offer (LTO) products offered and available to be purchased?

MD 4: Are in-store advertising materials current, in good condition, approved and meet the current plan-o-gram?

MD 5: Are the 3 scooping methods: "S", Semi-Circle & straight across being used consistently and are tubs being levelled/scraped down properly?

ES 1: Is the upright freezer, dessert display, storage freezers, and all refrigerators clean, in good condition and meeting BR requirements?

ES 2: Is the POS till system approved, clean and in good condition?

ES 3: Are the Dipping Cabinets, clean and in good condition meeting BR requirements?

ES 4: Are all of the approved scoops/spades and dipper well clean and in good condition?

ES 5: Are the Milk Shake Mixer, Blenders & Mufflers clean, in good condition and meeting BR requirements?

ES 6: Are the materials and equipment for making and preparing desserts and cakes clean and in good condition?

ES 7: Refrigerators, freezers & walk-ins are clean and free of ice build-up

ES 8: Is the Ice Machine clean, in good condition and meeting BR requirements?

LS 1: Electrical equipment test and tagged within local council requirements.

LS 2: Is a clear system of "breaking the cycle" every 7 days with fudge and other toppings present?

LS 3: Team member food items are marked "staff only". Preferably a separate shelf or location is in use.

LS 4: Correct Club 31 Card stamp is in use. If not, reorder as priority.

LS 5: Equipment not in use is removed from guest view

LS 6: Fire safety equipment has been tested within 6 months

LS 7: 3rd party food products identified/escalated to Supply Chain for review.