Information
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Client / Site
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Conducted on
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Prepared by
Security
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On arrival to site is the safe locked and the key put away?
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Is the till area clear of any credit or loyalty cards?
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Visually check that cashiers are not holding too much cash in till drawers Max (£100-150)
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Are all CV's, sick notes and personal details locked away?
Cash
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Count the shops cash float - tolerance +/- £5
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Count the shops tills and verify todays Daily Cash takings
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Complete a week’s banking audit. Check bank book no missing giros / check Loomis receipts match the current weeks banking / check paid out receipts
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Has Eagle been fully completed. Check fully complete including all attachments.
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Has Loomis collected 1-3 times per week, Loomis cash bags handed over to PFS daily
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Review cash shorts and overs on banking summary
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Review the sites petty cash
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Is the site manager completing a safe check twice a day?
Cleanliness
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Is the fascia/ window/ outside store clean and in good repair
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Is the customer area/ shelving/ drinks and sandwich fridge/ count glass/ condiment unit clean and in good repair
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Is the customer area/ floor/ walls/ ceiling clean and in good repair
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Behind counter is clean and tidy including shelving/ office area/ till area
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Behind counter equipment are clean ovens/ fridges
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Are the counters clean the the glass smear free?
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Is ticket strip in good condition and correct campaign backing in place
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Is the back of house equipment clean and free from debris?
Customer Service
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Are staff asking customers are they sitting in or taking away
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Are staff up-selling? Observe the team
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Are staff managing the queue well, and thanking customers if they have to wait to be served
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Are staff focused on Customers at all times. Customer focus not task focused
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Are staff delivering great customer service
Food safety
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Check for any out of date stock, is all stock in-date?
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Open products are displaying shelf-life labels
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Open ingredients decanted & stored in appropriate containers with lids and chilled where required
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Temperature control log is in place and in use - out of tolerance temps followed up on
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Cooling down, if food is being cooked and cooled, are temperatures being recorded for cooling down period
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All initials/ signatures completed in the daily/ weekly cleaning/ date checks page of Daily Management Record book
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Does the shop have a First aid Box? Check contents
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Observation of staff washing hands correctly. Are hand washing procedures correct?
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Probe provided & used, is working, clean & calibration record completed
Standards
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Are all employees complying with the Cooplands Uniform Standards
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Oven gloves are available & worn when placing products into & removing from oven
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All equipment in good condition and used correctly? Maintenance issues reported (check)
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Bake off production equipment including baking trays, oven doors and oven gloves clean and free from damage
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Shop statement of particulars/ opening times/ disclaimer/ no smoking/ no dogs signs visible
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Bake off quality is good, with great colour and good availability
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Do we have fresh product in the oven/ just coming out?
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Bake off tickets and labels, all correct and free from damage
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Is Bake off counter displaying correct products/ levels for time of day?
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Counter top headers and bagged sweet lines, all tickets/ labelling in correct place and free from damage
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Sweet counter tickets and labels, all correct and free from damage
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SATO in use and all tickets/ labelling correct.
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Is Sandwich Quality good?
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Has Sandwich selector got tickets in front of product?
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Do Drinks fridge and crisp look good facing forward and replenished
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Fire drill been completed with all staff
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POS correct and displayed as per POS Checklist