Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

Front of House

  • All menu boards working and up to date messages

  • Bain-marie, display glass and surrounding counter area (including till area) is kept clean and clutter free

  • Is Coca Cola fridge fully stocked

  • At all times during advertised opening hours there is a team member present at the front counter

  • Are staff up-selling sides

  • Are all staff wearing correct uniform

  • Brand approved dish descriptors in correct place

  • Brand approved bain-marie planogram is adhered to with all dishes available for the time of day

  • Level of food in display is appropriate to the time of day (if using bain-marie pans, using the right depth/size tray)

  • Team member has good product knowledge:

  • Correct version of allergen information is on display for customers

  • Staff can explain our customer advice policy on allergens

  • Customer Engagement - does the team member acknowledge customers, are they polite and engaging, do they make eye-contact

  • Customers are served in a timely manner - average serving time should be 3 minutes from customer entering queue to payment

Back of House

  • Chef's stations are kept in a clean condition including containers, lids, handles

  • Extraction system is clean and working

  • Chef's fridge is clean and to temperature with ingredients stored correctly

  • All brand relevant operational documents are on display in BOH area (labelling guide, fryer guide, portion guide)

  • Induction cookers are in good working order and free from any cracks

  • Woks and ladles are suitable and correct as per spec

  • Dry ingredients / spice containers have acceptable level of product (enough for two day hold), kept clean and labelled correctly

  • Drinks chiller and/or post mix machine in good working order and clean

  • Walls are clean, free from food debris and grease

  • Floors are clean, free from food debris and grease

  • Cutlery and condiments display clean and stocked

  • All store bins emptied on time and kept clean

  • Legal Book (temp log, cleaning) available, filled correctly and up to date

  • All kitchen sinks and taps clean and in working order with hot and cold running water

  • Floor to wall and floor to ceiling junction are kept clean

  • Work surfaces clean with no cracks or gaps

  • Chopping boards clean and free from deep score marks

  • Rice cookers in good working condition and kept clean (incl. exterior and steam vent) - no left overs, no overnight cooking

  • All chilled fridges clean, in good working conditions and maintains product temp between 1°C and 5°C

  • Freezer are free from ice build up for slip/trip hazard and/or product contamination

  • Ambient storage area / shelving is kept clean and free from debris

  • Freezers - food stored correctly and labelled correctly (e.g. when decanted such as Katsu fillets label information from box)

  • Fridges - food stored and labelled correctly

  • Ambient storage - food labelled when decanted (ensure label information is present)

  • Fryers are maintained and in a good working condition with oil suitable for use

  • Food is defrosted correctly overnight in a fridge - never ambient

  • Temperature probes are present and working - Team knows how to use correctly

  • Is there a working fly killing machine

  • All sinks have hot and cold running water

  • Hand wash sinks are stocked with non-perfumed soap, blue roll and are only used for hand washing

  • Bain-marie in working order and hot enough to maintain food temperature above 63°C

  • Are portion sizes acceptable as per brand guidelines

  • Do the dishes meet taste expectation

HACCP

  • Up to date ingredient spec sheet available in store - printed in colour and laminated

  • Up to date dish spec sheet available in store - printed in colour and laminated

  • Ingredient are prepped according to the ingredient spec sheet

  • Dishes are prepared according to the dish spec sheet

  • All ingredients are rotated according to First In, First Out (FIFO) principle or by date

  • Regular temperature checks are recorded when cooking, minimum 75°C

  • Regular temperature checks are recorded when in hot display, minimum 63°C

  • Hot food is not kept longer in hot display than 2 hours

  • Dishes in hot display are stirred regularly to maintain visual appeal and support temperature holding

Summary

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.