Costa Pre CMI Audit

• Store Name

• Store No.

• Conducted on

  Date

• Duty Manager

• Auditor

Fire Safety

• AUTO FAIL

• Has a fire alarm been tested every week for the last 12 weeks and recorded on the Fire Safety Record Sheet? (Where Applicable)

  Yes

  No

  N/A

• Scoring Guidance
  Score down if two or more of the tests for the last 12 weeks have not been completed.
  
  In many Costa stores responsibility for testing the fire alarm system rests with a third party e.g. Landlord or managing agent. Where this is the case the store is not required to keep records of this test.

• Are Team Members trained in the Emergency Fire Procedures for the site?

  Yes

  No

  N/A

• Scoring Guidance
  Ask two Team Members what they would do if they discovered a fire? Score down if they are unaware of the fire evacuation procedure.
  
  Team Members should:
  Raise the alarm/ Call the fire brigade/ Direct guests to leave the store/ Leave the building by the nearest available emergency exit/ Go to Assembly Point

• Has the site Fire Risk Assessment been completed and signed by the store Manager

  Yes

  No

  N/A

• Scoring Guidance
  As a minimum, all stores should have a four-page, Costa Fire Risk Assessment. However, some may have a more detailed assessment completed by a member of the Safety & Security Team. Either is acceptable.

• Is the Fire Risk Assessment fully completed and made site specific?

• Is there evidence that the Fire Risk Assessment been kept upto date (Every 12 months) (Unless there is an incident/change of procedure/management/refurbishment in which case this should be reviewed immediately)

• Is the Fire Risk Assessment available in SOS box and duplicate in safe

• Has all the relevant Model Risk Assessments been completed, signed off and dated?

  Yes

  No

  N/A

• Scoring Guidance
  Pick five risk assessments at random.
  Ensure to check the 'Cash & Banking' risk assessment as one of the five risk assessments looked at.
  Note: These no longer need to be reviewed every 12 months.

Reporting

• All team members completed their Health & Safety induction training within the required timescale?

  Yes

  No

  N/A

• Scoring Guidance
  
  Check two team members records at random for evidence that the training has been completed.
  
  The H&S section of the Core Skills Training Folder should have been completed within 28 days of their start date.
  
  Some long-serving team members may not have completed the Core Skills Training. Check whether they have completed the H&S Section of the Way We Work Workbook and that records of this are available.
  

• Have the Daily Health & Safety Checklists been completed for the last two months? (Costa Safety Log)

  Yes

  No

  N/A

• Scoring Guidance
  Score down if there are consistent gaps in records. Give leeway for the odd gap e.g one or two days missing during one week.
  

• Has the Weekly Health & Safety Checklist been completed for the last four weeks?

  Yes

  No

  N/A

• Scoring Guidance
  Score down if more than two weeks have not been completed

• Is the Store/ Duty Manager aware of the accident reporting procedure?

  Yes

  No

  N/A

• Scoring Guidance
  All accidents must be recorded on an Accident Report Form and posted to the Safety and Security Team.
  
  Details of accidents reportable under RIDDOR must be telephoned to the Safety & Security Team immediately.

• Is the Receipt of Policy Record signed by the Store Manager in the front of the H&S Manual?

  Yes

  No

  N/A

• Has the Store Manager signed to say that they have read the Store Manager's H&S Guide?

  Yes

  No

  N/A

• Observation or evidence that no team members are allowed to prepare or serve food when ill or have open cuts/sores.

  Yes

  No

  N/A

• Scoring Guidance
  Look for visual symptons of illness- likely to cause a risk to food.
  

• Health Questionnaires accurate and upto date for all team members?

• Suitable hand washing facilities provided?

  Yes

  No

  N/A

• Fully accessible

• Hot & Cold Water provided

• Fully Stocked with:

• Hand Towels

• Soap

• Scoring Guidance
  Sanitiser and wipes at workstations allowed by exception for a short term solution
  

• Standards of personal hygiene adequate?

  Yes

  No

  N/A

• Scoring Guidance
  Score down for lack of hand washing or poor hygiene practices.
  This includes before starting work, cross contamination, after using the toilet, smoking, blowing nose, coughing, sneezing, cleaning or touching cleaning implements or chemicals, handling rubbish, handling raw food or after breaks.
  
  Food handlers must wear clean uniform at all times.
  

Chilled Food Temperature Check

• Is all chilled food accepted on delivery below 8°C?

  Yes

  No

  N/A

• Each delivery temperature recorded in the Compliance Logbook?

• All items that require refrigeration are kept chilled

• Chilled food is stored within 30 minutes of accepting a delivery

• AUTO FAIL

• No Unfit food or unmarked unsaleable food found on site.

  Yes

  No

  N/A

• Costa Safety Log up to date with details of any fridge temperature issues and when 4 hour rule was implemented and ended.

• Is chilled food accepted on delivery within Use By date?

  Yes

  No

  N/A

• Is the temperature of chilled food stored below 8°C?

  Yes

  No

  N/A

• Fridge Temperature checked and recorded twice daily and food temperatures weekly.

• Unit is not overstocked

• Food is handled, prepared, stored and covered correctly to prevent contamination

  Yes

  No

  N/A

• Food is kept covered or lidded

• Probes are sanitised and kept clean

• Good standard standard of personal hygiene kept at all times

• Colour coded chopping boards and knives available

• All chilled foods are reheated to a minimum of 75°C

  Yes

  No

  N/A

• Evidence of regular temperature checks of reheated foods

• Electric probe is working condition

• Probe wipes ready and available

Cleaning Levels

• AUTO FAIL

• Satisfactory level of cleaning to prevent contamination risks.

  Yes

  No

  N/A

• cleaning schedule adhered to and made site specific (where applicible)

• Food contact surfaces and hand contact surfaces are clean?

• Scoring Guidance
  food contact surfaces include chopping boards/ kitchen knives/ food containers and crockery
  Hand contact surfaces include door handles/ dials/ switches/ taps

• Team members fully COSHH trained in use of chemicals and PPE

• Evidence that Managers/ Supervisor regularly observe that standards of methods of cleaning are satisfactory

• Evidence that cleaning is effectively managed

  Yes

  No

  N/A

• Scoring Guidance
  Cleaning schedule available for inspection. Score down is level of cleaning is such that there appears to be a breakdown in management or standards of cleaning

• Cleaning schedule completed and followed

• Pest control issues effectively managed

  Yes

  No

  N/A

• Refuse area are kept clean and bin lids are secured

• Doors and windows closed when not in use

• Eco Lab book kept up to date and all visits recorded

• Record of milk probe temperature checks (three times a week minimum)

  Yes

  No

  N/A

• Reading outside critical limits recorded and actioned as per end of week action plan.

  Yes

  No

  N/A

• Management weekly checklist completed

  Yes

  No

  N/A

• Duty Manager Signature

  Sign