Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Interaction with Customers
General appearance of the personnel
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All service personnel wear badges
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The appearance/uniform of the personnel is appopriate, complete and tidy
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Temporary personnel wear the same uniform as the permanent team members
Behaviour and manners of the team members
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Team members show good manners: do not cross their hands
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Team members behave appropriately: do not eat (except social room taste) or chew, do not touch their face, do not drink
Team members show precise and elegant gesticullation
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Meals in GN's are decorated aesthetically and tidy
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Cutlery/silverware appropriate for the dish
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Passing the plate directly to the consumer
Interaction with the customers
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The restaurant team should be present in the serving area/hall during all service open hours
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Team members are always welcoming, friendly but without excess of familarity
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At minimum team members greet each customer "Good afternoon", "Bon apetit" and "have a nice day" with a smile and eye contact
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Team members take into account customers preferences on the dish: quantity, degree of cooking (raw/well-done) composition of the plate (to apply for show cooking dish)
Team reactivity
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Respond to consumers questions
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Offer their assistance to consumers when needed
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Know well the layout and be able to advice consumers on the choice of dishes
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If customer drops the dish or spills the drink, the accident should be treated in less than 5 min
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At the checkout, the cashier ensures that customers can complete the trays (cuttlery available, change is available in cash register)
Information displayed to the Customer
Informarion displayed to the Customer
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Information signs are consistent, comprehensible, well fixed, not broken
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Information signs are well written, without grammar mistakes, easy to read
Restaurant Entrance
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Current daily menu is shown on the information board
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The menu of the day is accessible, clean and not photocopied
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The disply table is well decorated, plates with the samples look attractive, not dryed out (chef main dish)
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The dishes shown at the display are those of the menu of the day
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The menu is well shown
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Products from Grab and Run and vending machines are easily accessible
Presentation
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Name of each dish is well shown and easy to find
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The price is well indicated and easy to find
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The price tags conform to prices defined in contract
Check-out/Caisse
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Plate on the receipt is the same as the plate served
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Price on the receipt is the same as shown on the display
Main Area
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Salt, pepper and toothpicks are present. All the standard condiments are available in canteen hours
Sales Presentation
Eating Environment
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Distribution presentations appears well organised and tidy
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Floors are not slippery, not sticky. Distribution area, furniture, trayracks are clean
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There are no unpleasant smells nor sounds
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If the kitchen is visible it is clean, tidy and organized
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Trays are available, clean, dry, tidy w godzinach pracy kantyny
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Cutlery is available, clean, dry, tidy w godzinach pracy kantyny
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Plates are available for buffet person, clean, dry, tidy
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Dishes are not broken
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Eating area appers clean, well organised, tidy
Service Provision
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The cold starters: the temperature is adapted less than 12°C; preared cold starters are well set, in even portions, look attractive (have good colour)
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The salad bar: the buffet is clean, well lit, well cooled; the cutlery are adapted and available (1 per container)
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The desserts: the temperature is adapted less than 12°C; the prepared desserts look attractive (have good colour), in even portions, well set
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The dessert bar: the buffet is clean, well lit, well cooled; the cutlery are adapted and available (1 per container); the fruit dont't have stains, well clean and of good temperature; there is a choice of raw fruits
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Bread, dairy and drinks: the bread/sandwiches/rools is of good quality, with crunchy and golden crust, breadwhite is of cream colour, softand has good conistency; the dairy products are well organised, tidy, provided, with labels towards consumer
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The main dishes and vegetables: side dish appears tasty, the products are well presented, well lay-out; the cointainers are not over-loaded; side dish is accompanied with appropriate cutlery; the plates are warmed up and served warm; the side dish is of good temperature
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Coffee area: vending and coffee machines functional; cups, sugar and spoons are available
Meals preparation
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Kitchen is clean and HACCP regulations are respected
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Microbiological checks are done monthly
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Food samples are taken every day and are available for 48 hours
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Cold room are maintained properly so that each food ingredient is at the proper temperature
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Waste removal are made properly according to HACCP
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All grease/filtration system/drains are cleaned regularly
End of the day check
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The restaurant is as clean as it was in the beginning of the service
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The cutlery, glassess and plates are availble in sufficient quality
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The cold starters/desserts are organised in the optimally placed in the refrigerated glass units
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The display refrigerating containers are are closed or covered
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Bowls/containers of the salad bar are adequate to the quantity till 4 pm.
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Every container has appropriate cutlery to serve (spoons, etc.)
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Dairy prodcts are arranged in order to put the ones that expire soon first (HACCP)
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Workplaces "hot dishes" and "check out" are in the same state as at the opening of the service
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Hot dishes are served at appropriate temperature
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There are napkins available at the check out
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If there is substitute dish it's name and price are well shown
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If there is substitute dish it's price is communicated to the cashiers
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The condiments (salt, pepper and other ingredients) are clean, presented in the same set as in the opening of the service; Ketchup, mayonnaise and mustard tubes are available after 10 pm.
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If necessary the ingredients of the condiments (sauce, pickles, etc.) are protected from drying out
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The trayrack is not over-loaded
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The sanitary spaces are clean and have sufficient amount of refills (papers, soap, etc.)
