CPL OB Operations overview

• Own brands overview

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Team members on shift

• Manager on Duty?

  Yes

  No

  N/A

First impressions

• Do all the units look open, clean and inviting when approaching?

  Yes

  No

  N/A

• Is the DA being cleaned to standard at night and deep cleaning schedule evident?

  Yes

  No

  N/A

• Is the counter clean and fully set up ready to trade?

  Yes

  No

  N/A

• Take picture of counter

  Media

• Have the recipe cards been followed and the food prepared looks to specification?

  Yes

  No

  N/A

• Are the team in full clean and ironed uniform?

  Yes

  No

  N/A

Cleanliness

• Is the food service area clean, tidy and well organised?

  Yes

  No

  N/A

• Is the equipment clean and in good order?

  Yes

  No

  N/A

• Is the cook line clean free from build ups of grease and dirt, check behind and under all equipment

  Yes

  No

  N/A

• Take pictures of equipment and cook line

  Media

Hand Washing

• Hand wash sinks stocked with paper towels and antibacterial soap?

  Yes

  No

  N/A

• Are nail brushes available and in the solution?

  Yes

  No

  N/A

• Are hands being washed at least once per hour ( more frequently if needed)

  Yes

  No

  N/A

• Are hands being washed when changing work stations?

  Yes

  No

  N/A

Sanitising

• Is sanitiser being prepared according to safety data sheets and achieves a minimum of 100ppm and below 200ppm?

  Yes

  No

  N/A

• Is sanitiser solution being refreshed every 4 hours?

  Yes

  No

  N/A

Controlled Temperature

• Probe 3 counter products and record the temps in the notes, is food within the required perimeters? (Below 5c and above 63c)

  Yes

  No

  N/A

• Have the temp logs been completed today?

  Yes

  No

  N/A

• Is the cookout log being adhered to

  Yes

  No

  N/A

• Is the hand wash sink within the acceptable temperature (38c-55c)<br>

  Yes

  No

  N/A

• Does the wash sink reach the required temp (49-55c)

  Yes

  No

  N/A

Controlled Times

• All products are held within their use by or BBE dates? <br>Check all fridges and dry goods

  Yes

  No

  N/A

• All chilled products are in date and FIFO being followed

  Yes

  No

  N/A

• High risk foods are being discarded within their allowed hold times, either chilled hot or ambient?

  Yes

  No

  N/A

Approved Products

• All products are from current suppliers and approved by CPL

  Yes

  No

  N/A

Cross Contamination

• All smallwares are clean and free from previous day dots?

  Yes

  No

  N/A

• All equipment is being cleaned regularly and no build of baked of food is present?

  Yes

  No

  N/A

• Correct coloured tongs and chopping boards are being used?

  Yes

  No

  N/A

• No evidence of new & old products being mixed

  Yes

  No

  N/A

Pest Activity

• Check the whole building for pest activity inc behind all units and under counter, is there any evidence of pests? <br>Attach a photo if at risk

  Yes

  No

  N/A

• Latest eco lab report on site and avail able for review

  Yes

  No

  N/A

Other Criticals

• Later EHO report available on site

  Yes

  No

  N/A

• All actions from report have been completed? Urgent must me completed within 10 days

  Yes

  No

  N/A

• Any evidence of team members working with illness?

  Yes

  No

  N/A

• Is the ceiling in good repair, no leaks present in food preparation areas?

  Yes

  No

  N/A

• Has the RM completed level 2 food safety training?

  Yes

  No

  N/A

Customer engagement

• All front counter team members showing a sense of urgency?

  Yes

  No

  N/A

• All team members up selling extras to maximise sales?

  Yes

  No

  N/A

• Do counter team members meet the required SOS? <br>Time the person on shift and add in to notes

  Yes

  No

  N/A

• Test team members on menu & product builds, are they knowledgable? can they confidently recommend our menu

  Yes

  No

  N/A