Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Cafe Dailly Checks

Electronic Equipment - Sign-offs (Confirm checks have been done by team)

General

  • Turn on all cafĂ© machines and equipment

  • Espresso - Thermometers are calibrated

  • Espresso - Coffee timers are checked

  • Temperature of bar refrigeration is 1-4'C

Food and Beverage - Sign-offs (Confirmed by the individual who did the checks)

General

  • All food items for sale are stocked

  • Milk

  • Flavour Syrup

  • Dry ingredients should be stored above the liquid ingredients

  • Chocolate syrup

  • All products are rotated and put in date order (FIFO)

  • The inventory levels for opening and new deliveries are updated and correct

  • Regular espresso and decaf espresso are available

  • Stock and correctly display bakery case

  • All products are properly dotted and labeled

  • Stock and prepare replenishments up for bar area

  • Stock and prepare espresso in coffee grinder

  • All bottle beverage and cold premix is available

Kitchen Utencils, and Condements etc. - Sign-offs (Confirmed by the individual who did the checks)

General

  • Prepare the utensils and towel sanitation

  • Take away cups, wooden stirrers, straws, table napkins and sweetener

Seating Area - Sign-offs (Confirmed by the individual who did the checks)

General

  • All seat cushions are out and arranged

  • An insect repellent candle is burning outside

  • All the seating and tables are placed correctly and safely away from edges

  • All surfaces are clean and tidy.

  • Activity Leader / Line Manager

  • Activity Specialist

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