CN US Fast Track & Inventory Audit Q4

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

1. KEY SECURITY

• 1.1 Does the Manager on Duty and staff working in store have their keys on their person? (Staff other than the MOD may have them locked in the safe or a locker, but they must be secure)

  Yes

  No

  N/A

• 1.2 Is the Manager on Duty the only person accessing the safe?

  Yes

  No

  N/A

• 1.3 Is the Key Holder List, Safe Code, and Alarm Code sheet up to date and signed? (Check staff listed against the schedule. Any keys signed back in must be secure in the safe.)

  Yes

  No

  N/A

• 1.4 Are the till keys in a signed, sealed envelope in the safe? (Investigate if they are not)

  Yes

  No

  N/A

2. EPOS SYSTEM AND CODES

• 2.1 Staff working on shift and serving must be using their own code. Is this the case? Is till allocation in place?

  Yes

  No

  N/A

• 2.2 Are temporary codes in use only issued to one staff member at a time? (Codes must also have been requested for new starters)

  Yes

  No

  N/A

• 2.3 Are staff logging off the back of house computer? (Must log off the till system from the computer once cashing up / handover has been completed)

  Yes

  No

  N/A

• 2.4 Are Credit Card Daily Check Sheets being completed in line with policy? (Sheets must be available in the bar file for current week and archived for previous weeks)

  Yes

  No

  N/A

3. TILL AND SAFE CHECKS

• 3.1 Have opening safe and cash counts been completed before starting the shift? (Ask to see the till receipt print out)

  Yes

  No

  N/A

• 3.2 Are cash variances within audit parameters at spot check?

  Yes

  No

  N/A

• 3.3 Is the safe float total correct to that issued to the store? (Check 2 bands of $1's and 3 bands of $5's)

  Yes

  No

  N/A

• 3.4 Are cash transfers between the safe, cash bag and tills being processed correctly? (If in doubt, contact Audit or IT for information.)

  Yes

  No

  N/A

4. CASH TENDER

• 4.1 Are $50/$100 bills placed under the cash tray and checked for forgeries? ($100 bills must have been dual checked with the receipt printed and signed. Forgery pens should be on bar)

  Yes

  No

  N/A

• 4.2 Is all cash securely kept, there should be no loose money around the tills, bar or office areas?

  Yes

  No

  N/A

• 4.3 Is change only given as part of a genuine transaction? (Only for the bil or coins given, additional cash must not be exchanged)

  Yes

  No

  N/A

5. LOYALTY AND DISCOUNTS

• 5.1 Have all redeemed loyalty cards been voided (torn) with the correct receipt attached? Inputted correctly for the relevant drink and at time of acceptance? (Cards left around the till should be placed in the drawer at the next transaction where applicable)

  Yes

  No

  N/A

• 5.2 Is the Loyalty Card Poster in a prominent place in the office / staff area and are staff aware of correct procedures?

  Yes

  No

  N/A

6. BANKING & DUNBAR PROCEDURES

• 6.1 Are banking procedures being completed correctly? (Check banking book/stub for dates, cash total and signature)

  Yes

  No

  N/A

• 6.2 Are change order receipts/ bags checked, signed and attached correctly?

  Yes

  No

  N/A

• 6.3 Are all Dunbar deposits accounted for and in sealed bags?

  Yes

  No

  N/A

7. STORE SECURITY

• 7.1 Are all staff areas secure? (If there is a separate stockroom door, this must be locked when unattended)

  Yes

  No

  N/A

• 7.2 Is the office door secured and locked when unattended and when cashing up / handover / Dunbar collection is in progress? (Where possible)

  Yes

  No

  N/A

• 7.3 Are safe and alarm codes changed in line with CN policy?

  Yes

  No

  N/A

8. CCTV

• 8.1 Is the CCTV in working order with cameras fully focused and recording? (Unit secured and locked with key kept in safe)

  Yes

  No

  N/A

• 8.2 Is the time and date correct?

  Yes

  No

  N/A

9. TILL PERFORMANCE

• 9.1 Are staff aware of the RMS & Till Exception Report?

  Yes

  No

  N/A

• 9.2 Is the latest RMS till performance report displayed on the staff notice board?

  Yes

  No

  N/A

• 9.3 Does the manager on duty know the current percentage criteria?

  Yes

  No

  N/A

1. Ordering Processes

• 1.1 Are all orders placed against par levels?

  Yes

  No

  N/A

• 1.2 Are all orders placed and delivered in line with the company set schedule?

  Yes

  No

  N/A

2. Delivery & Receiving

• 2.1 Are orders matched against the supplier invoice?

  Yes

  No

  N/A

• 2.2 Are short deliveries manually adjusted in line with company procedure?

  Yes

  No

  N/A

• 2.3 Have all delivery invoices been signed for as checked by (signature & date)?

  Yes

  No

  N/A

• 2.4 Is the invoice posted on to MyMicros on the date of delivery?

  Yes

  No

  N/A

3. Transfers

• 3.1 Are all transfers completed within company deadlines (i.e. end of business day)?

  Yes

  No

  N/A

• 3.2 Are transfers kept to a minimum?

  Yes

  No

  N/A

4. Wastage

• 4.1 Is there a kitchen wastage form in use for the current week?

  Yes

  No

  N/A

• 4.2 Are the entries on to MyMicros completed by close of business every Sunday?

  Yes

  No

  N/A

• 4.3 Are the entries on the Simphony till accounted for on the specific day of wastage disposal?

  Yes

  No

  N/A

• 4.4 Is there a corresponding till receipt record for each entry (only one input for the day)?

  Yes

  No

  N/A

5. Staff Consumption

• 5.1 Are all staff aware of the company staff consumption policy?

  Yes

  No

  N/A

• 5.2 Are the staff recording their staff meals on the correct forms including coffee drinks?

  Yes

  No

  N/A

• 5.3 Is there a corresponding till receipt record for each entry (only one entry per day)?

  Yes

  No

  N/A

6.Stock Holding

• 6.1 - Is all the stock in store correctly held, rotated properly, not expired, and at the right temperature?

  Yes

  No

  N/A

• 6.2 Is the stock levels set at a sensible amount to meet sales demand?

  Yes

  No

  N/A

• 6.3 Is the stock kept in an organized manner to help ordering and stock counting?

  Yes

  No

  N/A

7. Stock Counting

• 7.1 Is the correct stock count form in use?

  Yes

  No

  N/A

• 7.2 Is the stock count completed at the close of Sunday business?

  Yes

  No

  N/A

• 7.3 Are all stock lines accounted for accurately I.e. by flavor type and case size?

  Yes

  No

  N/A

• 7.4 Has the stock been entered and analysed before booking has taken place by th Area Manager?

  Yes

  No

  N/A

8. Paid Outs

• 8.1 Are food paid outs kept to a minimum?

  Yes

  No

  N/A

• 8.2 Are paid outs accounted for on the correct day (i.e. no IOU's)?

  Yes

  No

  N/A

• 8.3 Are all paid outs within the company policy and approved accordingly?

  Yes

  No

  N/A

9. Production/ Availability/ Wastage

• 9.1 Is there a preparation board in place for production and in use?

  Yes

  No

  N/A

• 9.2 Does the store manager use the 4 week average sales report and finance report to set production?

  Yes

  No

  N/A

• 9.3 Is there sufficient food product on display at the time of audit visit?

  Yes

  No

  N/A

10. Food Handling

• 10.1 Do all opened prep items or packaged ingredients carry a expiry date?

  Yes

  No

  N/A

• 10.2 Is the latest product shelf life guide in use?

  Yes

  No

  N/A

• 10.3 Are all products date with stickers displaying expiration date?

  Yes

  No

  N/A

• 10.4 Are all relevant products displaying the ingredients stickers as required by the board of health?

  Yes

  No

  N/A