Title Page
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Full Audit Branch
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Branch Name
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Conducted on
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Prepared by
------ Previous inspections ------- 0/0
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1- Has the last inspection been reviewed ?
-- 2 -- PAPER WORK
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1- Is the floor folder organised and up to date ?
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2.1- is the kitchen folder well organised and up to date ?
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2.3- Is the staff folder up to date and organised ?
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2.4- Is the pest control folder up to date, and is the manager aware of any pest problem in the branch?
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2.5- Are the temperatures being recorded two times a day? In sure sense.
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2.6 - Are the toilets check list record correct ?
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2.7 Is window cleaning record is up to date for inside and out ?
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2.8 - Are the food allergies book in placed ?
-- 3 -- STAFF TRAINING
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3.1 Have all the employees who have been with caffe concerto for 2 months or more completed the food hygiene training ?
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3.2 - Have all the employees who have been with caffe concerto for 3 months or more completed the fire training?
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3.5 - Have all the staff who as been with caffe concerto for 1 month or more done the flow training ?
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3.6 Has the risk assessment folder been signed by all staff and managers and well inducted
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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
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3.8 Are all manager aware of table and chairs licence terms and conditions ?
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3.9 Are the staff train on cake or wedding cake, deletion produced option, incentive & promotion ?
-- 4 -- FIRE PREVENTION
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4.1 - Are all the fire extinguishers properly mounted and accessible?
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4.4 - Has automatic sprinkler system been inspected within the last year and it is currently operable?
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4.5 - Emergency exit doors easily opened from inside?
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4.8 - Is the fire alarm being tested ( different call point each time ) and recorded?
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4.11 Is there an evacuation plan in place and staff are aware of it
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4.13 is the electric panel clean and clear from any thing that can be a fire risk
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4.14 are the staff been trained how to operate the fire extinguishers?
-- 5 -- GENERAL LIGHTING
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5.1 - Light fittings clean and in good condition?
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5.3 - Are all the lights on the display working correctly?
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5.2 - Is the illumination set at the correct level on the shop floor?
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5.4 - Are all the lights on the outside of the restaurant working properly?
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5.5 are the chandeliers clean and sparkling?
-- 6 -- CLEANING HOUSE KEEPING
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6.1 - Is the entry and walkways kept clean?
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6.2 - Are the stairs kept clean, and clear of boxes, drinks, ect?
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6.5 - Wet floor signs and mops are readily available?
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6.6 - Is the restaurant floor clean behind sofas and tables?
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6.7 - Is the restaurant bar clean and organised?
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6.9 - Is There a sanitiser bottle in use in the kitchen and on the bar?
-- 6 -- DRY STORAGE AND WALKING FRIDGE/ FRIZZER
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6.10 is the stock to the right level ( not exceeding maximum stock allowed
--10-- Printing Materials
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10.1 - Are all menus in good conditions ( breakfast, lunch, dinner, bar, ice cream and all special cards)
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10.2 - are all the display menus and A board clean and in good condition
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10.3 - Are business cards, cake brochures and promotional material available for the customers by the till and the take away
--11-- Cake Display
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11.1 - Is the display well stocked with the right level of whole cake, pastries and slices
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11.2 Is the display clean and working properly( has the weekly deep clean been done)
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11.3 Is the ice cream display cleans and well stocked and is the set up according to Caffe Concerto design
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11.4 is the display set up according to the plan agreed with branch
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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-- Staff
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12.1 is there enough uniform for all the staff kitchen and floor ( laundry level)
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12.2. Are all staff wearing name badges and wearing the right shirt, shoes, trousers and uniform
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12.3 are all staff following the right service steps and up selling
--13-- Bar
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13.1 is the bar set up according to the plan agreed ( please check picture in the branch)
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13.2 is the bar ( shelves and fridges) stocked to the right level ( not more than agreed/ max stock)
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13.3 are all the glasses, cups, tea pots to the right level and clean and in the right place
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13.4 is the glass washer, coffee machine and the ice machine clean and kept in good condition
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13.5 are the fridges clean and in good condition (is the weekly deep cleaning done )
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13.6 is the lift maintained properly and in good condition
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13.7 are the staff using the mini oven to warm the pastries
--14-- Floor
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14.1 are all stations clean tidy and well setup
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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
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14.3 Are all the staff smiling and in the right place ready for service
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14.4 are all tables, chairs, sofas, mirrors and picture clean, well set up and not wobbly
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14.5 is the floor clean ( behind the sofas, under the tables, behind the stations)
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14.6 are the air-conditioning working properly and the floor is at the right temperature
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14.7 is the music right and at the right level
--15-- Financial and Managment
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15.1 has the kitchen rota been approved to the right level of staff
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15.2 has the floor rota been approved to the right level of staff
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15.3 is the manager or person in charge aware of his financial targets and daily targets and wages allowance
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15.4 closing till procedure is in the right way ?
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15.5 after investigating the CCTV for the day before ( opening time and closing time) was without problems ?
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15.6 are cash bill under control
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15.7 is the tips to the right level
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15.8 is the branch selling the right level of take away and cake orders
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15.9 - are the manager training the staff to become assistance or supervisor ? Give names of the staff in process !
--16-- products
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16.1 is the food coming from the kitchen according to company standard
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16.2 is the food coming from the kitchen on time and without delay and in the right plate
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16.3 are the drinks coming from the bar according to company standards
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16.4 are the drink coming on time and in the right glass or cup
-- 17-- Kitchen
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17.1 - There is hot water and blue paper in placed ?
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17.3 - Are all staff kitchen staff wearing the hat chef and clean uniform ?
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17.2- are the fridges clean and in good condition (is the weekly deep cleaning done )
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17.4- Are the food displayed in the fridge or freezer avoiding cross contamination ?<br>
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17.5 - Are thermometer working properly and recoding ?
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17.6- are the duct / fresh air filters been replace weekly or cleaned ?
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17.7 - Do they control the rotation on the product from the factory ?
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17.8 equipment in the kitchen working good ?
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17-8 . Are the containers label up today ?
--18-- any other problems found in the audit ?
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Information
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Operation signature
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Manager signature
