1- Has the last inspection been reviewed .
1.2- Are there no outstanding actions ?
1- Is the floor folder organised and up to date ?
2.1- is the kitchen folder well organised and up to date ?
2.3- Is the staff folder up to date and organised ?
Look for pest sign under the sofa or in the kitchen ...
2.4- Is the pest control folder up to date, and is the manager aware of any pest problem in the branch?
2.5- Are the temperatures being recorded two times a day?
2.6 - Are the toilets check list record correct ?
2.7 Is window cleaning record is up to date for inside and out ?
2.8 - Are the food allergies book in placed ?
3.1 Have all the employees who have been with caffe concerto for 2 months or more completed the food hygiene training ?
3.2 - Have all the employees who have been with caffe concerto for 3 months or more completed the fire training?
3.5 - Have all the staff who as been with caffe concerto for 1 month or more done the serving steps training?
3.6 Has the risk assessment folder been signed by all staff and managers and well inducted
3.7 Are all manager aware of the alcohol log book and accident book and are they aware of the alcohol licence terms and conditions
3.8 Are all manager aware of table and chairs licence terms and conditions ?
3.9 Are the staff train on cake or wedding cake, deletion produced option, incentive, promotion to different level ?
4.1 - Are all the fire extinguishers properly mounted and accessible?
4.4 - Has automatic sprinkler system been inspected within the last year and it is currently operable?
4.5 - Emergency exit doors easily opened from inside?
4.8 - Is the fire alarm being tested ( different call point each time ) and recorded?
4.11 Is there an evacuation plan in place and staff are aware of it
4.13 is the electric panel clean and clear from any thing that can be a fire risk
4.14 are the staff been trained how to operate the fire extinguishers?
5.1 - Light fittings clean and in good condition?
5.3 - Are all the lights on the display working correctly?
5.2 - Is the illumination set at the correct level on the shop floor?
5.4 - Are all the lights on the outside of the restaurant working properly?
5.5 are the chandeliers clean and sparkling
6.1 - Is the entry and walkways kept clean?
6.2 - Are the stairs kept clean, and clear of boxes, drinks, ect?
6.5 - Wet floor signs and mops are readily available?
6.6 - Is the restaurant floor clean behind sofas and tables?
6.7 - Is the restaurant bar clean and organised?
6.9 - Is There a sanitiser bottle in use in the kitchen and on the bar?
6.10 is the stock to the right level ( not exceeding maximum stock allowed
10.1 - Are all menus in good conditions ( breakfast, lunch, dinner, bar, ice cream and all special cards)
10.2 - are all the display menus and A board clean and in good condition
10.3 - Are business cards, cake brochures and promotional material available for the customers by the till and the take away
11.1 - Is the display well stocked with the right level of whole cake, pastries and slices
11.2 Is the display clean and working properly( has the weekly deep clean been done)
11.3 Is the ice cream display cleans and well stocked and is the set up according to Caffe Concerto design
11.4 is the display set up according to the plan agreed with branch
11.5 at the back in the cold room or the cake fridge in the kitchen, do we have the right level of stock
12.1 is there enough uniform for all the staff kitchen and floor ( laundry level)
12.2. Are all staff wearing name badges and wearing the right shirt, shoes, trousers and uniform
12.3 are all staff following the right service steps and up selling
13.1 is the bar set up according to the plan agreed ( please check picture in the branch)
13.2 is the bar ( shelves and fridges) stocked to the right level ( not more than agreed/ max stock)
13.3 are all the glasses, cups, tea pots to the right level and clean and in the right place
13.4 is the glass washer, coffee machine and the ice machine clean and kept in good condition
13.5 are the fridges clean and in good condition (is the weekly deep cleaning done )
13.6 is the lift maintained properly and in good condition
13.7 are the staff using the mini oven to warm the pastries
14.1 are all stations clean tidy and well setup
14.2 are all cutlery and all condiments( olive oil and veniger, ketchup, mayo etc ) clean, to the right level and in the right place
14.3 Are all the staff smiling and in the right place ready for service
14.4 are all tables, chairs, sofas, mirrors and picture clean, well set up and not wobbly
14.5 is the floor clean ( behind the sofas, under the tables, behind the stations)
14.6 are the air-conditioning working properly and the floor is at the right temperature
14.7 is the music right and at the right level
15.1 has the kitchen rota been approved to the right level of staff
15.2 has the floor rota been approved to the right level of staff
15.3 is the manager or person in charge aware of his financial targets and daily targets and wages allowance
15.4 do the branch have any problems with regards to closing the till procedure
15.5 did you notice any problem after investigating the CCTV for the day before ( opening time and closing time)
15.6 are cash bill under control
15.7 is the tips to the right level
15.8 is the branch selling the right level of take away and cake orders
15.9 - are the manager training the staff to become assistance or supervisor ? Give names of the staff in process !
16.1 is the food coming from the kitchen according to company standard
16.2 is the food coming from the kitchen on time and without delay and in the right plate
16.3 are the drinks coming from the bar according to company standards
16.4 are the drink coming on time and in the right glass or cup
17.1 - There is hot water and blue paper in placed ?
17.3 - Are all staff kitchen staff wearing the hat chef and clean uniform ?
17.2- are the fridges clean and in good condition (is the weekly deep cleaning done )
17.4- Are the food displayed in the fridge or freezer avoiding cross contamination ?
17.5 - Are thermometer working properly and recoding ?
17.6- are the duct / fresh air filters been replace weekly or cleaned ?
17.7 - Do they control the rotation on the product from the factory ?
17.8 - Do they have any issue with the equipment in the kitchen ?
17-8 . Are the containers label up today ?