Daily ROCC Critical Check Copy

• Conducted on

  Date

• Prepared by

Books

• Is the SRSR Book checked and signed by the manager

  Yes

  No

  N/A

• Is the FSMB checked and signed off by the shift runner

  Yes

  No

  N/A

• Has a Fig of 8 been conducted with all Fix it now issues clearly recorded Assigned and resolved

  Yes

  No

  N/A

• Has Daily and weekly cleaning tasks been signed and completed to standard

  Yes

  No

  N/A

• Dependant on the time of your visit have all sections of the Open,2pm or close section of the SRSR been completed and signed

  Yes

  No

  N/A

Temperature Checks

• Is COB at 5oc or below in the main chiller

  Safe

  At Risk

  N/A

• Is COB in either the 900’s and or 903,s above 63oc

  Safe

  At Risk

  N/A

• Are products in the burger station above 63oc

  Safe

  At Risk

  N/A

• Are products in the chute above 63oc

  Safe

  At Risk

  N/A

• Are all fridges below 5oc

  Safe

  At Risk

  N/A

Equipment checks

• Are there a minimum of 2 working probs and one needle probe working and calibrated

  Yes

  No

  N/A

• Are all light bulbs working in the chip dump

  Yes

  No

  N/A

• Are all light bulbs working in the chute

  Yes

  No

  N/A

• Are all reservoirs filled

  Yes

  No

  N/A

• Is the Oil in all fryers of good quality and free from smoke

  Yes

  No

  N/A

Safety checks

• Is chicken cleaned to standard?

  Yes

  No

  N/A

• Are apron procedures being followed

  Yes

  No

  N/A

• Are green gloves free from holes and tares clean and in good condition

  Yes

  No

  N/A

• Are blue gauntlets free from holes and tears and clean

  Yes

  No

  N/A

• Are oven mitts free from holes and tares and clean

  Yes

  No

  N/A

• Is the freezer free from ice

  Yes

  No

  N/A

• Do all microwaves have finger guards

  Yes

  No

  N/A

• Do all microwaves have glove warning sickers

  Yes

  No

  N/A

• Are red aprons and gloves available

  Yes

  No

  N/A

• Do all highchairs have working straps and safety stickers

  Yes

  No

  N/A

• Is the team iron unplugged if not in use

  Yes

  No

  N/A

• Are sinks and surfaces free from cloths and scouring pads

  Yes

  No

  N/A

• Does the tin opener have both screws and is free from dirt and debris

  Yes

  No

  N/A

• Is the defrost lug stored correctly and clean

  Yes

  No

  N/A

• Are paper towels available

  Yes

  No

  N/A

• Are all hand soap and sanitiser dispensers full and clean

  Yes

  No

  N/A

• Is The correct hand washing process observed

  Yes

  No

  N/A

• Are sanitisation buckets in place and at the correct dilution?

  Yes

  No

  N/A

Operation

• Is the team deployment in place visible and with secondary tasks assigned

  Yes

  No

  N/A

• Is the prep chart in use and visable

  Yes

  No

  N/A

• Is the burger build to chart in use and visible

  Yes

  No

  N/A

• Are daily sales report visible to the team

  Yes

  No

  N/A

• Epcs levels match actual product and is being actively managed

  Yes

  No

  N/A

• Service speeds within company standards

  Yes

  No

  N/A

Brand

• All light bulbs in working order

  Yes

  No

  N/A

• All condiments available

  Yes

  No

  N/A

• All customer toilets have toilet roll soap available and working hand dryers

  Yes

  No

  N/A

• Bin housing and tops clean

  Yes

  No

  N/A

• Windows and doors clean

  Yes

  No

  N/A

• Is the music on and at the correct level

  Yes

  No

  N/A

Overall Comments

• Recognition/opportunities

  Comments

COVID-19

• Is the correct PPE in use

  Yes

  No

  N/A

• Is social distancing being followed

  Yes

  No

  N/A