Central London Site Visit

• Document No.

• Conducted on

  Date

• Prepared by

• Location
  Address

• Manager on Duty

• Senior Chef on Duty

Food Safety

• All food preparation and storage areas free from pests/ droppings

  Yes

  No

  N/A

• High standard of cleaning in all food preparation and storage areas

  Yes

  No

  N/A

• Personal Hygiene - WHB taps run with hot water within 10 secs, soap available, blue roll available, no utensils/ containers etc in WHB, team washing hands between tasks

  Yes

  No

  N/A

• OOD FOOD - No food OOD, none relabelled, or shelf life extended including 4 hr rule

  Yes

  No

  N/A

• Clear evidence of stock rotation

  Yes

  No

  N/A

• Food Separation - High Risk Products on top shelves, allergens below and/or in sealed containers - free from products on top shelves in sealed containers. Separation evident on construction.

  Yes

  No

  N/A

• Temperature Control - All temperatures being monitored correctly, check - delivery, storage, cooking & cooling, standardisation and random checks

  Yes

  No

  N/A

• All BOH team members wearing correct uniform - Hat, Apron, Jacket and Trousers. Long hair in a net.

  Yes

  No

  N/A

• Cross Contamination - correct colour coding being used by all team members, RTG standards observed on grill

  Yes

  No

  N/A

Mind The Gap

• Grill Chef's Prep list up and in use?

  Yes

  No

  N/A

• KP Prep list up and in use?

  Yes

  No

  N/A

• Prepared products in line with usage guides?

  Yes

  No

  N/A

• Purchase orders 2 days ahead for FD and one day ahead for Fairfax?

  Yes

  No

  N/A

Health and Safety

• Fire Prevention - All baffle filters cleaned daily AM, grill trays clean, all filters present in extraction with no gaps

  Yes

  No

  N/A

• Fire Evacuation - all fire exits clear from obstruction, no fire doors propped open, Fire extinguishers in place

  Yes

  No

  N/A

• Slips, Trips and Falls - no tripping hazards evident, spillages cleaned up straight away, wet floor sign placed in cleaned areas until dry

  Yes

  No

  N/A

• All equipment safely used - all guards in place no DIY modifications

  Yes

  No

  N/A

Training

• All Inductions completed on first day

  Yes

  No

  N/A

• All team have fitness to work declarations

  Yes

  No

  N/A

• All COSHH completed within 4 weeks

  Yes

  No

  N/A

• Percentage of team working that are Pro-Levelled

  Above 50%

  25-50%

  10-25%

  5-10%

  0-5%

Customer Experience

• Was last week's CSAT response above 0.5% covers?

  Above 0.5% covers

  Below 0.5% covers

• What was last week's NPS?

  Above 80%

  70 - 80%

  60-70%

  Below 60%

• Was outside the restaurant clean and well presented?

  Yes

  No

  N/A

• Was inside the restaurant well presented? temperature, music, lights, back bar etc.

  Yes

  No

  N/A

• Was the restaurant floor set up to standard? i.e. knives and forks on napkins, additional napkins in napkin pots, napkin pots clean with number on, hei-hei salt shakers & red tomatoes clean and on tables, table talker the correct way up? no uncleared tables for more than 2 minutes?

  Yes

  No

  N/A

• The Welcome - are all customers welcomed promptly, with a smile in a friendly manner?

  Yes

  No

  N/A

• When seated were ALL customers told - Table Number, Order at Counter, Special and a peg placed on their napkin pot?

  Yes

  No

  N/A

• Was the order pad in use?

  Yes

  No

  N/A

• When orders were being place at the till, was each customer asked how they wanted the burger cooked?

  Yes

  No

  N/A

• When the order was placed at the till was each customer offered water?

  Yes

  No

  N/A

• When presented with the receipt, was each customer given a CSAT card?

  Yes

  No

  N/A

• Did each customer receive a checkback?

  Yes

  No

  N/A

• Were tables cleared of dirty glasses/ plates/ bowls at the checkback?

  Yes

  No

  N/A

• When clearing the table were customers asked if they would like anything else?

  Yes

  No

  N/A

• Did all customers receive a thank you and goodbye when leaving the restaurant?

  Yes

  No

  N/A

• Was there a FOH team member that stood out for excellent service? What is their name? What is their app number?

Burger Brilliance

• Medium Rare Burger

• explain your scoring

• Add media

  Media

• Medium Burger

• explain your scoring

• Add media

  Media

• Fries

• explain your scoring

• Side order

• explain your scoring

• Drink

• explain your scoring

• Was there a BOH team member that stood out for excellent standards? Who were they? What is their app number?