Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Roadchef Bakery Audit V2
Outside
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Internal signage clean and in good repair
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Windows, sills are clean and free from smears and debris
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Is window merchandising correct to brand standards
Front of House
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Skirting boards are clean, dust free, debris free and in good decorative repair
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All lighting working, in good condition and clean
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Hot counter is clean, dust and smear free and in good condition
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Pastry counter is clean, dust and crumb free, glass smear free and in good condition. <br>
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All price tickets clean and straight
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Back counters clean and clutter free (no cleaning materials, oven gloves, Trays , paperwork etc) on display
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Back shelving and merchandising to brand specification
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Drinks fridge and or well, full, light working, clean and in working order
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Condiment, grab and go boxes, crisp baskets are clean, products displayed neatly with price tickets in good condition
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Crockery and cutlery - enough available, no chips in the crockery , clean and polished cutlery
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Till Area is tidy, dust and debris free
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Hand washing facilities available - hot water, soap and blue roll
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Bins clean, full and appropriate level and no smears
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Tables, bases and chairs are clean and in good repair- check the sides of the cushioned chairs, No wobbly tables.
Front of House Equipment
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Hot counter in full working order including all lights and switches. Clean and in a good state of repair inc seals.
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Combi oven clean in and outside, pre heated and in full working order
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Ice machine is clean- check inside, roof, seals and there is a plastic scoop available kept outside of the machine
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Blender working, clean and in good repair
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Hot chocolate machine clean, good condition and in good working order
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Hot Chocolate made to specification
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Ovens are clean inside and out including , doors, seals and internal racking
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Pasties are going on to the trays on grease proof paper and the tray is not over filled
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Tray racking is clean and in good condition
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Oven trays are clean, enough available and in good repair
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Fire extinguishers tagged, in date, serviced and in the correct position
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Milk Fridges clean (Doors, seals and shelves), in good working order
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Insectecutor is clean, working and in good condition
FOH Documents
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Current product and drink manuals available and in good repair <br><br>Product manual to be in the kitchen if being used for preparation
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Allergen information available and up to date - all team are aware where to find the information
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Current day bake plan in use
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Have all previous & current opening & closing checks been completed
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Current weeks cleaning lists available and signed (may be found in the kitchen or BOH)
The Team and Service
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All team are wearing the correct uniform as per brand standards
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All team are either clean shaven or have a neat beard
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Long hair tied back as per brand standard
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No personal mobile phones in sight
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Only Jewellery to be worn as per brand standard
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No team members eating, drinking or chewing gum in view of customers
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Team members on break have their uniform covered. Any team members smoking are away from the premises and not in view of the customers
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Can any colleague quote the 3 core values
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Service delivery as per brand standard- Service Observation
- Yes
- No
- N/A
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Bottle necks being managed
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The team are working to the appropriate pace of the business
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Customers asked if they are EI or TA
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Food served correctly on the plate with a napkin on the side and a tray for EI
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Are loyalty cards being offered at the till point
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Are the tables being cleared down in a timely fashion in line with brand clean down standards and all tables clean underneath also
Product - Taste one of each
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Pasties are to temperature - Max 63 degrees after 2 hrs however not to drop below 40 degrees within 4hrs period. (Scotland between 64-70) If this question is failed all marks are to be removed from this section. (this is a brand standard to maintain quality)
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Are all team members on duty aware of the pasty temperatures as above
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Are all team members on duty aware of the 4 hour for hotdeck
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Pasties are cooked and stacked to brand standard
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Probe and probe wipes available and probe working (3 probes)
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Pastries proved correctly and baked to brand standard
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Lunch Product available, enough for the trade levels and displayed to brand standard
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Cake products displayed correctly, cut and iced correctly (carrot cake) and enough available for the time of day
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Scones - enough available, correct size and merchandised to brand standard
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Availability of all products correct for the time of day
Back of House
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All lights working
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All corridors clear from obstruction
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Prep area is clean, free from debris- all stainless steel tables and splash backs are clean including legs and underneath
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Scales are available clean and in good working order
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Soap dispenser and blue roll filled
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Walls clean
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Floor is clean and free from debris - check under appliances and work stations
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Sinks - clean, shelving, taps, floors and splash backs
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All food and drink is elevated from the floor
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Hand wash basin is clean with a filled soap dispenser , hot water and blue roll available
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Prover is clean internally and externally, doors, seals and internal racking clean. Also in good working order
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If the prover is in use, are the pastries on the trays to spec - Separate trays, amount per tray is to specification
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Dishwasher is working, softener and salt available and the appliance is clean
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Freezer - clean, organised, floors and wall clean, vents are dust free and everything is stored off the floor.
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Fridges - clean inside doors and seals
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Fridge and freezers to correct temperature
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Fridge layout guide displayed
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Date labeling sheet displayed on the fridge
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All food and drink date labelled and in date
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FIFO evident
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Dry storage area clean and free from debris
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Chopping board colour guide on the wall
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All chemical and cleaning materials are available and stored away from any food or drink items- COSHH data sheet displayed
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Pest inspector is up to date with no signs of pests
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Health and safety poster displayed
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PPE available and in good condition - oven gloves, google, mask and rubber gloves
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All fire exits clear
Team Training / Administration
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Are all team level 1 coffee trained
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Flow training complete
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Team communication wall - Uniform standards and last audit report available
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Previous 4 weeks bake plans available and completed properly
Looking For Growth
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Last 4 weeks sales reports available
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Does the Manager on Duty know their daily and weekly sales target
Maintenance
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All Internal paintwork in good condition
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No damaged ceilings, floors and walls
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Have all maintenance issues been reported
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No broken furniture
Coffee - Three coffees are to be made for this section - Cappuccino, Latte and Flat White - If they are not made to standard all marks are lost for Espresso and milk based drinks section
Service
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Speed of service correct for the time of day
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Barista interacting positively with customers during their wait
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Is the barista working on the coffee machine signed off to at least Barista Level 1
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Is there a sufficient amount of barista's signed off to level 1 in the bakery
Espresso
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Bags of beans date rotated and order levels correct
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Group head flushed
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Group basket dried
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Dose pulled 3 times, weighed between 18.5 and 19.2g and had minimal spillage
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Coffee leveled correctly
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Tamping correct (straight wrist, using tamp mat and edge of the group handle and tamper twisted 90 degrees
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Espresso brewed immediately
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Extraction time between 22-26 seconds
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Yield - 33-36g
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Crema creamy and an even caramel colour
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Taste (balanced between acidity&bitterness, espresso tastes clean, not ashy or dirty)
Barista Knowledge
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Barista can demonstrate how to check and adjust dose
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Barista can demonstrate how to check and adjust extraction time
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Barista answers 3 of the following correctly <br>What affects extraction time <br>What is the difference between arabica and robusta beans <br>What is the name of our espresso blend <br>What is the recipe specification <br>What is the name of our coffee roaster and why are they top quality <br>How often should the recipe be checked <br>What factors effect the extraction time of the espresso - name 3
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How would you describe a Cappuccino, latte, flat white, piccolo and espresso - Auditor Pick one to ask
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Why do we only serve our coffee in one size
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What should be done with excess coffee grind at the end of the night
Milk Based Drinks - Capp, Latte or flat white
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Fresh milk being used
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Clean jugs are being used and all 3 sizes of latte jug available
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Milk thermometers being used
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Milk correct temp - 150F / 65 degrees C
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Steam wand purged before and after steaming
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Steam wand cleaned with correct colour clothes ( Yellow milk Green alternative)
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Milk textured correctly (in a whirlpool direction)
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Milk finished correctly (tapped and swirled so the milk has no large air bubbles and is shiny)
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Drink visually correct (depth of foam and/ or latte art and served according to spec)
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Consistency and persistence of foam - smooth and silky with no large air bubbles, foam does not collapse and come back when pushed away with a spoon
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Flavour - the temperature and balance of the espresso and milk is correct
Equipment
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Coffee area clean
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Grinder clean and in good working order
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Cup warmer functional and clean
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Steam pressure between 1-1.5 when steaming
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Water pressure 9 bar when brewing
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All control buttons clean and working
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Steam wand knobs easy to turn and clean
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Water temperature on machines with a digital display approx 94 degrees <br>Older machines (Linea Classic) the display is underneath the drip tray in the corner which gives boiler temo, new machine (GB5) it is on the front of the machine <br><br>The brewing temperature of water hitting the coffee inside the grouphead. For Revelation this should be 91-92 degrees.
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Shower screens clean and not damaged
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Group seals in good repair and portafilters not leaking
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Portafilter springs holding the basket in place, baskets and handles in good repair
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Steam arm and nozzle clean and not leaking
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Drip tray de-stained
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Wastage box free of coffee build up
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External of the coffee machine (including customer side, legs and underneath clean)
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Water filter not in need of changing
Barista Tools
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Wet and dry scales available and working
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Hand Tamp available and in good repair
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Tamp mat available in and in good repair
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Timer available and working
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Portafilter towel available and clean
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Red drip tray cloth in use
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Decaf tub clean, one pack of decaf in the tub at one time, correct decaf spoon being used
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Group head brush
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Group head cleaning powder available and correct amount being used (ask the team how much)
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Grinder granules available and being used
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Burrs brush
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Spare group seals, shower screens, portafilter springs, burrs are all available
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Flat head screwdriver
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Steam frother cleaning fluid available and used correctly
Paperwork
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Barista log book completed and actions noted
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Monthly coffee machine audit complete
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Previous audit actions complete
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CB Auditor
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Franchise Duty Manager