Hot hold above 63? Take two temperatures of any hot hold product.
Are they using the Nando's soup? This should be located in the coordination area. Gastronome filled with dilute sanitiser for serving utensils to prevent cross contamination of ready to eat food, plus another one with fresh water to rinse. If too early in the day, do they know what is it for?
Is the Chicken trolley sanitised?
Is the hand wash basin stocked up and unblocked? Hot water, paper, soup.
Are chips cooked fresh and hot? Is the oil is a good condition, oil strip within use by date, clean filter and powder in place.
Are all chicken products on the front grill criss-crossed and the baste caramelised?
Are all sides cooked to order? Garlic bread and corn.
Are all flags looking beautiful?