Chaiiwala-Brand-Standards-Audit Template 2021 - duplicate - duplicate

Kitchen Fridge 1 Cleanliness/Repair

Kitchen Fridge 2 Cleanliness/Repair

Kitchen Fridge 3 Cleanliness/Repair

Walk In Freezer Cleanliness/Repair (Are the seals clean and in good repair? is all shelving clean and in good repair? Is the evaporator free from ice build up? Are products stored off the floor?)

Fry freezer (under hob) Cleanliness/Repair

Kitchen Freezer 2 Cleanliness/Repair

Kitchen Freezer 3 Cleanliness/Repair

All Prep tables clean

Floor clean and in good repair?(Check corners/door strips)

Hobs clean and in good repair? (Take into account business volume, check flame on all hobs, take apart the worst one and check)

Fryer Cleanliness, are they free from grease build up?

All frying pans in good condition? (no excessive carbon build up)

All tea pans in good condition? (check handles, check cleanliness)

Are grills and utensil's clean and in good repair?

All microwaves clean and in good repair? (check filter)

Ban Marie clean and in good repair inc gastronomes

All kitchen shelving and storage in good repair (check shelving over sinks, check tea storage boxes)

All Jugs free from sticky residue due to stickers?

All urns clean, seals in good condition?

Check underneath all equipment/pull out if possible and check for debris

Are all staff areas clean and well organised?

F.S1 - Observe from the start of your visit hand washing, is it happening if so are they washing their hands correctly?

F.S2 - Are fly zappers turned on and clean? (Glue boards in place? all bulbs lit?

F.S3 - Diary Completion - Check completion for the last 30 days, there should be no more than 3 gaps in information

F.S4 - Omelette mix dated correctly?

F.S5 - SanJamar condiment dispenser dated, with ice packs and water in place? (High volume sites may not use this item)

F.S5 - Cup and cloth system on milk steamer in place, with a 4 hour day dot?

F.S6 - All hand soap dispensers full with antibacterial hand wash? All blue roll holders in use? (no loose blue roll laying around)

F.S7 - Is the 2 step cleaning process being followed? (ask staff and observe)

F.S8 - Are ALL products removed from the freezer dated correctly and rotated?

F.S9 - Any products prepped in store dated correctly and rotated? (Butter chicken & Omelette Mix)

F.S10 - All prepped veg is stored in sealed container with correct day dot? F.S11 - All food storage containers in good repair?

F.S12 - Dessert Fridge operating at correct temperature?

F.S13 - Under counter F/C fridge operating at correct temperature? F.S14 - Main freezer operating at correct temperature?

F.S15 - All kitchen counter fridges at correct operating temperature? (1-4 Degrees)

F.S16 - Kitchen freezers at correct operating temperature? (-16 or below) F.S17 - Is the ice scoop stored in a dedicated pot?

F.S18 - Dessert Fridge dated correctly?(Each individual cake dated and correctly rotated?)

F.S19 - Are all chemicals stored used and stored correctly?(check dilutions, check for a storage area away from food)

F.S20 - All temperature probes are in good working order and calibration? (Perform a Hot (99-101) & Cold Test (-1-+1)

F.S21 - Check with probe if hand washing sink water reaches 42-45 degrees

F.S22 - On your visit have you witnessed stations being sanitized every 20 minutes?

F.S23 - Any products out of date found? (intentionally or unintentionally) (Worth 20 points)

F.S24 - Is Pest control log complete, logged and up to date? (Worth 20 points)

B.S1 - All sieves clean and in good repair?

B.S2 - Is there a marked set of sieves for Karak/Pink Tea

B.S3 - Are the meat/veg grills set up correctly? (Boards in place? Utensils colour coded?)

B.S5 - Ask member of staff to make butter chicken roll and observe how its made, does it meet brand standards?

B.S6 - Taste Karak Chaii, does it meet brand standards? (taste/colour/temperature)

B.S7 - Are all staff on duty in full Chaiiwala uniform inc name badges, hair nets & beard nets?

B.S8 - Check quality of oil in all fryers (sink basket an inch into the oil and check how visible the basket is)

B.S9 - Are all products in use, Chaiiwala approved? (Check syrups, check chips, check evap)

B.S10 - All crib sheets are up and in use?(correct version?)

B.S11 - Observe how staff make Chaii latte/Garam chocolate, is a cup used to measure the amount of milk and is the steamer used correctly? (Not moved around under steamer, steam arm touching bottom of the pitcher, machine cleaned before drink is poured, one good tap before pouring)

F.C1 - Is the counter top clean and in good repair?

F.C2 - Is the till and printer clean and in good repair? (Are cables hidden? Press feed on the printer, does it work?)

F.C3 - Is card reader clean and in good repair? Is it being sanitized after every use (observe one transaction via card payment)

F.C4 - Are wall menu's clean and easily visible to customers?

F.C5 - Is the counter menu clean and in good repair? (Are the edges peeling?)

F.C6 - Is the Limbu Pani dispenser clean and in good repair?(Does it have a branded sticker? Is sticker in good condition? Check in and under the drip tray)

F.C7 - Is the cake fridge clean and in good repair? Are cakes displayed presentably?

F.C8 - Is the steamer clean and in good repair?(is the pressure in the green zone?)

F.C9 - Are the cup dispensers in good repair? (do they hold and dispense the cups correctly?)

F.C10 - Under Counter fridge clean and in good repair? ( check seals, check shelves, check on top and underneath)

F.C11 - Is the grey tile wall clean and in good condition?(Grout clean, no sticky marks)

F.C12 - Lemon, mint, cinnamon, Chaii latte, Garam choc and tea bag holders clean and in good repair?

F.C13 - Saffron Shaker clean and in good repair?

C.S1 - Observe till persons interaction with customers, Is an appropriate friendly greeting given to start?

C.S2 - Is upselling completed in a polite manner?

C.S3 - Are correct procedures followed once an order is placed, look for taking customers name, ticket placement, are customers informed of wait times?

C.A1 - Floors are clean and in good repair? (check all corners and door strips)

C.A2 - All table legs clean and in good repair? (check to see tables are stable, no footprints etc)

C.A3 - Are chairs clean and in good repair? (are they stable on the floor? please check for rust, check chair legs for grease build up)

C.A4 - Is the Mirror clean?(free from dust and fingerprints?) C.A5 - Is the Taj Mahal print clean and in good repair?

C.A7 - Are all light bulbs clean and lit? (If no ask all staff if they are aware how to properly clean them and change them)

C.A8 - Is drink fridge clean and in good repair? (are all price labels in place and read-able?) Are all drinks to brand standards?

C.A9 - Is the condiment bar stocked and clean? (Take into account volume of business, is the bin over flowing?)

C.A10 - Is the Pallet wood wall in good repair? (fixed correctly? No rough edges sticking out

C.A11 - All customer toilets are clean and in good repair ( no empty loo rolls laying around, no stains in the toilet, does it smell fresh? Is baby changer clean?)

A.S1 - Is all signage clean, visible and in good repair(Check Teapot is illuminated, no water marks, no bird feces, no cobwebs, no mold)

A.S2 - Is the outside seating area clean and in good repair? (are barriers attached properly, are tables being cleaned after use, is the bin overflowing? are cigarette buts being disposed of correctly?)

A.S3 - All windows clean and in good repair? (Are fingerprints being spot cleaned, ledges clean, no smashed windows)

A.S4 - Are entrance/exit doors clean and in good repair? (handles clean? Do the door holds open?)

A.S5 - Are the opening times etched on the door and easily read-able to customers?