Chopstix Brand Audit

• Conducted on

  Date

• Prepared by

• Location
  Address

Front of House

• All menu boards working and up to date messages

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Drinks fridge is fully stocked, glass clean and no smears or fingerprints

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are staff up-selling sides

  Yes

  No

  N/A

• Are all staff wearing correct uniform

  Yes

  No

  N/A

• Brand approved dish descriptors in correct place

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Team member has good product knowledge

  Good

  Fair

  Poor

  N/A

• Correct version of allergen information is on display for customers

  Yes

  No

  N/A

• Staff can explain our customer advice policy on allergens

  Yes

  No

  N/A

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

  Good

  Fair

  Poor

  N/A

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

  Yes

  No

  N/A

Back of House

• Chef's station is kept in a clean condition including containers, lids, handles

  Good

  Fair

  Poor

  N/A

• Extraction system is clean and working

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Yes

  No

  N/A

• Woks and ladles are suitable and correct as per spec

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Walls are clean, free from food debris and grease

  Yes

  No

  N/A

• Floors are clean, free from food debris and grease

  Yes

  No

  N/A

• Cutlery and condiments display clean and stocked

  Yes

  No

  N/A

• All store bins emptied on time and kept clean

  Yes

  No

  N/A

• Riskproof monitoring (temp log, cleaning) available, filled correctly and up to date

  Compliant

  Non-Compliant

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Work surfaces clean with no cracks or gaps

  Yes

  No

  N/A

• Chopping boards clean and free from deep score marks

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Fridges - food stored and labelled correctly

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is there a working electronic fly killer

  Yes

  No

  N/A

• All sinks have hot and cold running water

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Compliant

  Non-Compliant

  N/A

• Are portion sizes acceptable as per brand guidelines

  Compliant

  Non-Compliant

  N/A

• Do the dishes meet taste expectation

  Compliant

  Non-Compliant

  N/A

HACCP

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Ingredients are prepped according to the ingredient spec sheet

  Yes

  No

  N/A

• Dishes are prepared according to the dish spec sheet

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Yes

  No

  N/A