Brand audit

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• External area clean, tidy and in good repair (no gum, cigarettes, rubbish or bird mess)

  Yes

  No

  N/A

• All exterior lighting working

  Yes

  No

  N/A

• Exterior signage and menu boards on and working (relevant for time of day)

  Yes

  No

  N/A

• Awnings, umbrellas and external seating clean and it good repair

  Yes

  No

  N/A

• Windows clean inside and out (whole restaurant)

  Yes

  No

  N/A

• Yes

  Yes

  No

  N/A

• Doors in good repair, clean and door closer working. Pinned open during service if applicable

  Yes

  No

  N/A

• Hours of Operation: correct, clean, in good repair, clearly posted on front doors

  Yes

  No

  N/A

• Heater working

  Yes

  No

  N/A

• Exterior - Outside Pictures

  Yes

  No

  N/A

• Tills, card machines and menu boards clean and in full working order

  Yes

  No

  N/A

• Till counter clean, tidy and organised. Only relevant POS and not overcrowded

  Yes

  No

  N/A

• Guest view to kitchen clear - no personal belongings or cleaning chemicals on view

  Yes

  No

  N/A

• Is the shake machine is clean with correctly labelled

  Yes

  No

  N/A

• All Shake supplies available and labeled correctly, all clean and tidy.

  Yes

  No

  N/A

• Bags, cups and boxes stocked for the day

  Yes

  No

  N/A

• Front Counter Area Pictures

  Yes

  No

  N/A

• All bar fridges at correct temp and recorded in the kitchen diary

  Yes

  No

  N/A

• Bar fridges clean and glass streak free

  Yes

  No

  N/A

• Bar fridge fully stocked and forward facing

  Yes

  No

  N/A

• Current Challenge 25 poster displayed

  Yes

  No

  N/A

• Bottle opener is easily accessible

  Yes

  No

  N/A

• All legal signage displayed (DPS etc)

  Yes

  No

  N/A

• Display Cooler Pictures

  Yes

  No

  N/A

• Floors, walls and ceiling in dining room area clean and dust free (including air vents)

  Yes

  No

  N/A

• Ice Machine clean, in good repair

  Yes

  No

  N/A

• Blinds properly adjusted and clean

  Yes

  No

  N/A

• Tables are clean, chairs are pushed in when not in use and no wobbly tables

  Yes

  No

  N/A

• Booths are free of rips/tears and clean

  Yes

  No

  N/A

• Highchairs are clean, properly maintained and stored- minimum of 3

  Yes

  No

  N/A

• All lights working in dining room, dust free

  Yes

  No

  N/A

• Temperature appropriate for dining comfort (20°-22°c)

  Yes

  No

  N/A

• Music is on correct station and at appropriate level for time of day

  Yes

  No

  N/A

• All TVs are on appropriate stations - news, sports, or weather

  Yes

  No

  N/A

• Bins are clean inside and out, and properly maintained.

  Yes

  No

  N/A

• Drinks machine clean and tidy. Spillages cleaned up and maintained through the day.

  Yes

  No

  N/A

• Coffee machine clean and in full use. Coffee supplies available and topped up

  Yes

  No

  N/A

• Condiment station is stocked, clean and neatly organised

  Yes

  No

  N/A

• Cabinets and doors are clean and in good repair

  Yes

  No

  N/A

• Table numbers are in good condition and current

  Yes

  No

  N/A

• All Kiosks working, clean, and properly stocked

  Yes

  No

  N/A

• Tables set correctly - kitchen roll and correct table talkers clean and tidy

  Yes

  No

  N/A

• Interior - Dining Room Pictures

  Yes

  No

  N/A

• Restroom hallway- floors, walls, ceilings, lights and wallpaper all clean and in good repair.

  Yes

  No

  N/A

• Men's toilet - Clean, full stocked and toilet seat in good repair

  Yes

  No

  N/A

• Men's toilet - hand washing facilities in full working order and stocked. Hand dryer working

  Yes

  No

  N/A

• Baby change - fully stocked and clean. Table safe for use

  Yes

  No

  N/A

• Women's toilet - clean, fully stocked and seats in good repair

  Yes

  No

  N/A

• Women's toilet - hand washing facilities clean, fully stock and in good repair. Hand dryer working

  Yes

  No

  N/A

• Cleaning signs not left in toilets during opening hours

  Yes

  No

  N/A

• Toilets checked by team member and are clean throughout the day

  Yes

  No

  N/A

• Accessible toilet clean, tidy, fully stocked and alarm working

  Yes

  No

  N/A

Restroom pictures

• Yes

  No

  N/A

• Front line floors, walls and ceilings clean and in good repair - all lights working

  Yes

  No

  N/A

• Fryer baskets in good repair

  Yes

  No

  N/A

• All fridges and freezers clean and at correct temp. Recorded in the kitchen diary

  Yes

  No

  N/A

• Vent hood: clean and in good repair, drip pans changed weekly

  Yes

  No

  N/A

• Ansul system caps in place, free of grease, pipes secured firmly to hood, fire extinguisher's charged and in-date; not expired ,hung, and easily accessible

  Yes

  No

  N/A

• Toaster and/or Flat Top: clean, proper setting, in good repair

  Yes

  No

  N/A

• Heat lamps are properly functioning with no burned out elements/bulbs or missing pieces

  Yes

  No

  N/A

• Hand wash sink clean, stock with soap and blue roll, not blocked and hot water working. Sink clearly labelled

  Yes

  No

  N/A

• Wing sauce buckets are properly labeled, clean and free of cracks and holes

  Yes

  No

  N/A

• Bain Marie is clean inside and out and product is holding at proper temperature at least 65°C

  Yes

  No

  N/A

• Shelf life guide available and current

  Yes

  No

  N/A

• Bins clean inside and out - not over flowing

  Yes

  No

  N/A

• All items labelled correctly - nothing out of date

  Yes

  No

  N/A

• Yes

  No

  N/A

Kitchen Pictures

• Yes

  No

  N/A

• BOH floors, walls and ceilings clean and in good repair - all lights working

  Yes

  No

  N/A

• Prep tables and shelves: clean, organised, in good repair

  Yes

  No

  N/A

• Specs clean, current and available

  Yes

  No

  N/A

• Back door closed, all rubbish removed and not blocked. (Critical fail if back door/fire exit blocked)

  Yes

  No

  N/A

• Can opener is clean and in good repair

  Yes

  No

  N/A

• Chopping boards clean, in good repair and stored correctly

  Yes

  No

  N/A

• All bins clean inside and out - not over flowing

  Yes

  No

  N/A

• Raw prep - clearly labelled

  Yes

  No

  N/A

• All items labelled correctly - nothing out of date

  Yes

  No

  N/A

• Knives stored correctly

  Yes

  No

  N/A

Kitchen - Prep Area Pictures

• Yes

  No

  N/A

• Floors and wall clean and in good repair

  Yes

  No

  N/A

• Grease Trap: clean, properly covered, free of debris; no clogs; no odor

  Yes

  No

  N/A

• Racking clean and safe

  Yes

  No

  N/A

• Hand wash sink - clean, fully stocked, not blocked and hot water. Sink clearly labelled

  Yes

  No

  N/A

• Dishwasher clean, in good repair, all chemicals stocked, reaching proper temp

  Yes

  No

  N/A

• Dishwasher clean, in good repair, all chemicals stocked, reaching proper temp

  Yes

  No

  N/A

Dish Area Pictures

• Yes

  No

  N/A

• Walk in fridge - walls, floor, racking and ceiling clean - at correct temp and recorded in diary

  Yes

  No

  N/A

• Walk-in fridge - vents clean and lights working

  Yes

  No

  N/A

• All product in walk-in cooler is correctly labeled using FRESH and FIFO

  Yes

  No

  N/A

• Walk-in freezer walls, floor, racking and ceiling clean - at correct temp and recorded in diary

  Yes

  No

  N/A

• Walk-in freezer vents clean and lights working - no ice build up

  Yes

  No

  N/A

• Correct freezing process being following for all food items - no food past manufacturers use by date

  Yes

  No

  N/A

Walk-ins Pictures

• Yes

  No

  N/A

• Shift brief available and shared with team (check with team member if not seen)

  Yes

  No

  N/A

• Manager/Supervisor present on floor - touching tables and talking to guests

  Yes

  No

  N/A

• Manager/Supervisor present on floor - touching tables and talking to guests

  Yes

  No

  N/A

• Adequate mgmt scheduled to oversee FOH and BOH operations

  Yes

  No

  N/A

• Food pars established and up-to-date for ordering, management can review order guide

  Yes

  No

  N/A

• Team engaging with guests

  Yes

  No

  N/A

• Team members in correct and clean uniform - good standards of personal hygiene observed - shirts tucked in

  Yes

  No

  N/A

• Back of house team have no jewellery or its is covered

  Yes

  No

  N/A

Pictures

• Management team have no outstanding Flow Training

  Yes

  No

  N/A

• Management team are First Aid and Fire certified.

  Yes

  No

  N/A

• Staff communication board up to date and relevant - team member recognition in place if applicable

  Yes

  No

  N/A

• Ticket time analysis in place

  Yes

  No

  N/A

• All team members are entered into Flow

  Yes

  No

  N/A

• >90% of team member training is complete in Flow

  Yes

  No

  N/A

• Feed It Back: current data posted and goals set

  Yes

  No

  N/A

• Kiosk coach on at peak times

  Yes

  No

  N/A

Pictures

• Yes

  No

  N/A

• Prompt and energetic greeting done upon immediate arrival at counter

  Yes

  No

  N/A

• Team members smiling and engaging

  Yes

  No

  N/A

• Upsell offered for large fries or shake

  Yes

  No

  N/A

• Properly instructs Guest on what to do with table number and drink cup

  Yes

  No

  N/A

• Food delivery to table - meal announced, ask if they want anything else, enjoy your meal

  Yes

  No

  N/A

• Performs proper table maintenance - clean as you go and plates cleared if all guests finished

  Yes

  No

  N/A

• Guests receive a genuine goodbye

  Yes

  No

  N/A

Pictures

• Yes

  No

  N/A

• Clean as you go seen in action

  Yes

  No

  N/A

• Properly following all procedures in preparation allergy tickets

  Yes

  No

  N/A

• Food production level matches guest flow Anticipating cooking vs batch cooking

  Yes

  No

  N/A

• Baskets not over filled when loaded

  Yes

  No

  N/A

• Baskets shaken during cook process

  Yes

  No

  N/A

• Correct milking procedure followed

  Yes

  No

  N/A

• Breading bin clean and scoop served out of breading

  Yes

  No

  N/A

Pictures

• Yes

  No

  N/A

• Effectively communicating with Cook/FOH and positively impacting ticket times

  Yes

  No

  N/A

• Maintains clean stations

  Yes

  No

  N/A

• Ensures all hot food is hot and prepared to recipe

  Yes

  No

  N/A

• Ensure recipes and build boards are being followed for plate presentation and packaging

  Yes

  No

  N/A

Pictures

• Yes

  No

  N/A

• All prepped items made to recipe and of good quality

  Yes

  No

  N/A

• All meals prepared to order including modifications

  Yes

  No

  N/A

Pictures

• Yes

  No

  N/A

• Yes

  No

  N/A

• Ensures proper plating, packaging, and food quality

  Yes

  No

  N/A

• Directs food runners appropriately, calls hot food as needed

  Yes

  No

  N/A

• Works with team to ensure speed of service, communicates flow of business to kitchen

  Yes

  No

  N/A

Pictures

• Yes

  No

  N/A

• Order acknowledged and accepted within 10 seconds or auto accept activated

  Yes

  No

  N/A

• OOR orders - driver given correct food, order checked and number confirmed. All items handed over

  Yes

  No

  N/A

• Takeaway - Check order is accurate, wish guest a good day. Volume of number calling appropriate for business level

  Yes

  No

  N/A

Pictures

• Yes

  No

  N/A

• IS the drink storage area clean, tidy and organised

  Yes

  No

  N/A

• Are all drinks products in date

  Yes

  No

  N/A

• Is the post mix machine clean and leak free

  Yes

  No

  N/A

• Are all gas canisters chained and safe

  Yes

  No

  N/A

Pictures

• Yes

  No

  N/A

• Kitchen diary filled in correctly for the last 7 days

  Yes

  No

  N/A

• Weekly checks completed properly for the last 4 weeks

  Yes

  No

  N/A

• Kitchen diary filled in correctly for last monthly check - check 2 months

  Yes

  No

  N/A

• Food Alert inspection >90%

  Yes

  No

  N/A

• 5 Star EHO

  Yes

  No

  N/A

• Practice fire drill done in last 6 months

  Yes

  No

  N/A

Pictures

• Yes

  No

  N/A

• 1: Cleaning supplies/chemicals labeled and stored correctly - cupboard kept locked

  Yes

  No

  N/A

• Sanitiser bottles at proper concentration. Stored off the floor, not hanging on bins or above food items

  Yes

  No

  N/A

• Bare hand contact with raw chicken not observed

  Yes

  No

  N/A

• Hand washing practices executed properly

  Yes

  No

  N/A

• Food handler(s) in good health while at work

  Yes

  No

  N/A

• No gum/tobacco/toothpick use in food service area

  Yes

  No

  N/A

• No eating observed in food service area

  Yes

  No

  N/A

• Team member drinking cups are properly stored with a lid, below all food

  Yes

  No

  N/A

• Any team member food clearly labelled

  Yes

  No

  N/A

• Food handler gloves available, stored in a clean protected area, and used

  Yes

  No

  N/A

• Food is free from contamination

  Yes

  No

  N/A

• Food contact surfaces are in good condition

  Yes

  No

  N/A

• Foods not in use are covered or protected in storage, have lid

  Yes

  No

  N/A

• All products stored at least 6 inches off of the floor on properly labeled racks

  Yes

  No

  N/A

• All food items in date

  Yes

  No

  N/A

• No evidence of pests. Pest portal up to date and no overdue actions

  Yes

  No

  N/A

• Sauce 1

  Yes

  No

  N/A

• Sauce 2

  Yes

  No

  N/A

• Sauce 3

  Yes

  No

  N/A

• Sauce 4

  Yes

  No

  N/A

• Sauce 5

  Yes

  No

  N/A

• Sauce 6

  Yes

  No

  N/A

• Sauces in cold well at correct temp and labelled with 4 hour label

  Yes

  No

  N/A

Pictures

• Yes

  No

  N/A

• Tender meal - golden brown, proper sizing, well breaded; no bald spots. Spec on meal correct and hot

  Yes

  No

  N/A

• Wing meal - proper sizing, breaded correctly, no hair. Meal served to spec and hot

  Yes

  No

  N/A

• Sandwich (pick one) served to spec and hot

  Yes

  No

  N/A

• Onions prepped to Spec.

  Yes

  No

  N/A

• Slim Salad - correct build

  Yes

  No

  N/A

• Fries

  Yes

  No

  N/A

• Fried Pickles - Breading correct

  Yes

  No

  N/A

• Oreo Milkshake made to spec

  Yes

  No

  N/A

• Mac and Cheese - Creamy

  Yes

  No

  N/A

• Coleslaw

  Yes

  No

  N/A

• Wrap (pick one) served to spec

  Yes

  No

  N/A

• Texas Toast

  Yes

  No

  N/A

• Kids meal made to spec, carrots cut to spec

  Yes

  No

  N/A

Attach photos of incorrect food items

• Yes

  No

  N/A

• Is the chemical cupboard locked

  Yes

  No

  N/A

• First aid kits available and fully stocked - at least 2

  Yes

  No

  N/A

• Grab bag available and fully stocked

  Yes

  No

  N/A

• Office door kept locked

  Yes

  No

  N/A

• Security system working and code assignments up to date

  Yes

  No

  N/A

• Staff room clean and Tidy (including toilet if applicable)

  Yes

  No

  N/A

Pictures

• Yes

  No

  N/A

• 1

  Yes

  No

  N/A

• 2

  Yes

  No

  N/A

• 3

  Yes

  No

  N/A

• 1

  Yes

  No

  N/A

• 2

  Yes

  No

  N/A

• 3

  Yes

  No

  N/A

• 1

  Yes

  No

  N/A

• 2

  Yes

  No

  N/A

• 3

  Yes

  No

  N/A

• Are all risk assessments completed on surefoot

  Yes

  No

  N/A

• Are all team member risk assessments completed on surefoot

  Yes

  No

  N/A

• Allergen management - is the process being followed correctly - please consider all of the points below <br> Incorrect storage of any allergy or gluten free equipment (GF accredited sites)<br>• Flow Training – Records and team knowledge of process in house. Food Allergen training more than 3 days<br>since start date.<br>• Team are unable to explain or are witnessed not following company process for preparing an allergen dish

  Yes

  No

  N/A

• Are the correct temperature controls being followed - please consider the points below Food not held at the correct temperature in Chill wells (under 8)– and no 4 hour rule in place<br>• Hot food not held to 63 degrees – and lack of 2hr rule in place to discard<br>• Any temp control breaches against HACCP<br>• Food not cooked to temperature (as per HACCP)<br>• Frozen food defrosted ambiently<br>• Fresh or Frozen food held outside acceptable temp range in refrigeration/ freezer units<br>• Food not cooled to refrigeration temps within 90 mins<br>• Food not held at the correct temperature in Chill wells (under 8)– and no 4 hour rule in place<br>• Hot food not held to 63 degrees – and lack of 2hr rule in place to discard<br>• Any temp control breaches against HACCP<br>• Food not cooked to temperature (as per HACCP)<br>• Frozen food defrosted ambiently<br>• Fresh or Frozen food held outside acceptable temp range in refrigeration/ freezer units<br>• Food not cooled to refrigeration temps within 90 mins

  Yes

  No

  N/A

• Is there any evidence of falsification on documentation - please consider the points below • Evidence of any documentation being falsified<br>• Large gaps or insufficient records in daily due diligence checks<br>• Quarterly Ops manager Audit not completed within the last quarter or 3 month period

  Yes

  No

  N/A

• Are there any outstanding actions - Please consider points below • Actions not completed or comment made on previous Safety Assessment - No comments or updates on the<br>portal attached to the points raised

  Yes

  No

  N/A

• Is there any evidence of pest activity - please consider the below • Evidence of any Pest activity in food preparation or food storage areas<br>• Any evidence of droppings in food prep or food storage areas<br>• Failure to close down any housekeeping actions within 14 days of the most recent pest visit report (Pest<br>Alert portal) – Terminix<br>• Manager falsifying pest checks daily when there is clear evidence of site pest activity.

  Yes

  No

  N/A

• Are there any labelling issues - please consider the points below • One or more high risk products out of date/ unlabelled (use by date)<br>• Three or more low risk products out of date/ unlabelled (best before)<br>• Evidence of any relabeling of food/ Shelf life extension<br>• Shelf life chart/ day dot guide not being followed

  Yes

  No

  N/A

• Is there any evidence of poor hygiene - please consider the points below <br>• Evidence of poor or no hand washing demonstrated by the team<br>• Evidence of poor personal hygiene e.g dirty uniform, not complying by Personal hygiene rules<br>• No hot water and not following company policy<br>• No Blueroll/ anti bac soap available

  Yes

  No

  N/A

• Does the restaurant comply with fire safety - please consider the points below <br> • No Fire Marshall on site (Flow training)<br>• 6 monthly Fire Drill more than 1 month overdue<br>• Weekly Fire alarm tests missing for 2 or more weeks<br>• Monthly Emergency lighting test missing for more than 1 month<br>• Fire Exits blocked<br>• Any other significant fire risk

  Yes

  No

  N/A

• Is training up to date - please consider the points below • Any team member working who hasn’t completed FS2 and HS2 – Within 7 days of employment start date<br>(Day 8 is overdue)<br>• Any team member working who hasn’t completed Food Allergens module – Within 3 days of employment<br>start date (Day 4 is overdue)<br>• Proof of Risk Assessment training for employees working (within 2 weeks of employment)<br>• Young Persons RA is place for under 18’s from Day 1

  Yes

  No

  N/A

• Are cleanliness standards being complied with - please consider the points below <br> • Cleaning standards throughout are extremely poor<br>• Evidence that Cleaning tasks are not being completed sufficiently – signing off tasks with clear evidence they<br>were not completed

  Yes

  No

  N/A

• 1: Is there any evidence that food has been contaminated with physical, chemical or biological contaminants?

  Yes

  No

  N/A

• 1: Is there any evidence that Critical Control Points as identified in the HACCP being not followed e.g Evidence of deliveries being received and packaging damaged

  Yes

  No

  N/A

• Are there any safety risks - please consider the points below • Any immediate danger to health/ dangerous working practices. E.g Electrical hazards, Trip Hazards, Manual<br>handling.<br>• Control measures specified in Risk assessments not being followed

  Yes

  No

  N/A

• Are E-coli controls being followed - please consider the points below • Measures not in place to reduce the risk of E-coli cross contamination. E.g Raw meat/ NRTE foods such as<br>unwashed fruit, veg being stored above RTE foods<br>• Deduct dual use of vacuum packer machines for RTE and NRTE use

  Yes

  No

  N/A