CCA full Audit 2015

FOOD SAFETY RISK QUESTION. <br>Any issue relating to a breach of SSP food safety policy which is likely to result in an issue with an EHO, fine, prosecution or improvement notice will be recorded here. This includes widespread failures in temperature monitoring

Knowledge based food hygiene question<br><br>Ask a member of the team including management 2 food safety related questions from the food safety bank list

Knowledge based allergens question.<br><br>Ask a member of the team including management an allergens related question from the food safety knowledge bank

Hand washing procedures adhered to<br><br>Observe hand washing being done correctly. In addition all the following need to be checked to achieve mark<br><br>

No evidence of cross contamination. All check boxes below need to be ticked to give score.

FIFO procedures followed. <br><br>Check to ensure no food is out of date, all food is rotated fifo. And correctly labelled

PPE and jewellery policy followed<br><br>Hairnets should be worn in food prep areas, jewellery restricted to wedding band.

Temperature monitoring controls (non serious)<br><br>Temperature checks to be reviewed for current day and previous 30 days, temperatures should be taken twice daily with clear actions taken and recorded when temperatures are outside the acceptable level

HACCP and due diligence completion<br><br>HACCP document should be available in the unit and signed by the current manager annually. All HACCP procedures should be followed and a check made of hot hold, chilling and cooking temperatures.

Product timing system using laminate sheets / stickers

HEALTH AND SAFETY RISK QUESTION<br><br>any issue relating to a breach of health and safety policy which is likely to result in an issue with an EHO, fine, prosecution or improvement notice including but not limited to pest infestation (uncontrolled), danger to employee or customer safety, structural damage

Knowledge based safety or pest related question<br><br>Ask a member of team or management 2 pest or safety related questions from the safety knowledge bank list.

Sanitizer solution available, used and made to specification <br><br>Audit to check sanitiser, sanitising tablets and chlorine strips are available and in use dated with 7 days PTD

Walls, floors and ceilings in good repair<br><br>Inspect all kitchen and food prep areas to ensure that cleanliness standards are acceptable, this includes under and behind equipment.

Major cleaning issues<br><br>Audit to check cleaning procedures in the unit to ensure standards are acceptable, also check equipment.

Extraction filters clean, filters in place and documentation is available<br><br>Audit to check the cleanliness of the extract system and that all filters are in place and that they are cleaned daily, current certificates and servicing are available for review

Slips, trips and falls and accidents/hazards<br><br>A check will be made to ensure that there are no potential causes of a slip,trip or fall in store or anything likely to cause an accident. This is to include customer risks.

Fire log book completion. <br><br>The fire log book should be available for review with all checks completed each period and signed off by SMUM/OM Quarterly.

Daily management planner checks in place and accurate<br><br>Check the shift planner for the past 30 days for completion and follow up issues. Look for front page review by SMUM / OM . Any fills up required is noted.

Company notices displayed<br><br>All boxes below to be checked...<br>

IS THE VAT STATUS CORRECT, ALL EMPLOYEES ASKING EITA<br><br>If no all other scores in this section must be marked with 0 marks

Does the end of week cash office LYNX match to the weekly ops summary in micros. <br><br>Audit to check these numbers match.

Are records held of all key holders, keys, alarms and codes. <br>There should be a document available in the safe containing a list of key holders and user ID for alarm panel if applicable

Are the correct number of till checks being completed. <br><br>Check last 30 days are to standard prescribed in planner

Is there evidence on till variance follow ups<br><br>There must be a variance form completed for every variance of <>£2, sheets must be fully completed and held in staff files.

Cash and security procedures adhered to in unit. <br><br>Observe all areas to ensure no breach of CASP

Are vulnerable checks completed to standard<br><br>Check high value stock is secured and last 30 days are reconciled in shift standards planner.

Check understanding of PCI DSS by team members<br><br>Spot check in files that policy is there. Question them around policy. <br>

Is cash retained at a reasonable level for the business. <br><br>125% of weekly revenue to a max of 50k

Are all micros cards used by the correct assigned employee and are user permissions correct<br><br>Check POS configuration, no card sharing

RIGHT TO WORK. LEGAL QUESTION<br><br>refer to immigration policy when checking personnel files, to include visa, ID, college letters. Student visa working rules adherence, copies taken from originals.

HR files, documentation and content<br><br>Spot check files to ensure all documents are present, this includes all items noted on HR Tracker

Training record card<br><br>The TRC Will be checked to ensure its completed, signed by both manager and employee.

Training documentation<br><br>Evidence of training completed and refresher papers checked for completion to timescales.

Food Safety training<br><br>Food safety training as applicable will be reviewed to ensure sign off and pass marks achieved.

Licensing training. <br><br>Licensing training will be checked to ensure it is complete, signed off and refresher papers completed as required.

Appraisals<br><br>First and annual appraisals should be available for review, completed to timescale and objectives set.

HR Tracker. <br><br>The HR tracker must be fully updated to ensure that any items flagged are completed. Files will be checked against tracker.

NI documentation. <br><br>Approved NI will be reviewed by auditor. All colleagues to have approved and legible NI on file.

HR Files must be secured. <br><br>All files to be held in a locked drawer/cabinet. Key must be sealed/secured.

PREMISES LICENSE PROCEDURES. <br><br>check that authorisation to sell matches schedule and is in name of current DPS. .IF DPS not on site must sign planner 3 times per week

Are CCTV checks completed correctly<br><br>CCTV checks must be completed weekly, signed for in planner with actions taken where required. The cabinet should be locked, the time and date must be correct

CCTV confirmation of safe check<br><br>CCTV check of a safe balance from last 30 days.

Are all previous actions signed off<br><br>All previous actions must be signed off, no more than 3 reoccurring issues.

Licensing log book completed to standard<br><br>Check the log book has up to date licensing TRC for each TM. Copies of license, premises plan and personal license. Licensing risk assessment must be completed by current DPS and reviewed annually

Are all customer facing areas clean and in good condition <br><br>The store should be clean, in good condition and viewed through customer eyes

Are all TM offering appropriate perfect partners<br><br>All transactions observed should offer an additional item which should be a perfect partner. <br>

Is there sufficient product on display for time of trade<br><br>This is to include display fridges and front counter.

A portion control check will take place<br><br>A product will be removed from the store and checked to ensure it matches the step. 5% tolerance allowed.

Is the coffee product made to spec and good quality<br><br>Full coffee check.

Are there adequate tills open, team reacting to customer flow.<br><br>Observe TM habits to see that they are reacting to customer flow, and the tills are correctly used

Is the unit clean and uncluttered<br><br>The customer areas will be checked to ensure they are clean and uncluttered

Are display areas well stocked with products looking fresh and inviting<br><br>All display areas including counter tops will be inspected to ensure products look fresh inviting and well displayed<br>

Are team wearing full uniform, is it clean, name bate visible<br><br>Correct uniform should be worn, name badges clear and jewellery policy followed..<br>

Are team visibly engaging with customers, delivering a memorable experience<br><br>The customer interaction will be monitored to ensure that the service style is engaging, non robotic, evidence of perfect partner up selling..

Are team asking all customers EITA.<br><br>any TM using a till should be following this policy.<br>

Is all equipment in working order, light bulbs, counter equipment etc..

Is there a management presence in the unit. <br><br>A TL or manager should be actively present in the unit

Are planograms relevant and POS in good condition<br><br>A check of the store planograms will be made to ensure compliance, SEL labels will be checked for compliance.<br>

Is the shift planner completed fully and signed off for completion and accuracy<br><br>A check of the current days planner will be made<br>