Delifrance Singapore Audit- Tamp1

Good surrounding of environment, no blockage at the entrance and exit of store?

Shopfront, painting and mural is kept clean and well maintained?

All brand logo, lollipop logo of the store is well kept and dust free?

Tables and chairs are clean and well arranged. No rubbish/ food dropped on the floor?

All ceiling lights (shopfront, shopback) and display showcase well lighted?

Good visibility of menu board, all TVs reflected with menu, promotions, queue calling system?

All display showcase are nicely filled up, well arranged according to day parting? 9am-100%, 12pm-80%, 3pm-80%, 6pm- 80%

All products have readable price tags and are in good condition?

All products labelled with the correct price tag in-front of the product?

Visibility of promotional posters- Are the promotion posters displayed at visible spot of the outlet?

All interior & exterior of mirror/ glass panel/ sneeze guard are stained free?

All items: fork, knife, spoon, sugar, pepper, chill & tomato sauce is clean, available and sufficient for customer's use?

Outlet area free from pest? (Check Pest Control Report for at least 3 months)

Any presence of pest in sight when conducting inspection? (Visual Inspection by Auditor)

In service area, all dustbins are cleaned both on the exterior and interior?

In service area, all dustbins is in good working condition?

Customer is welcomed by friendly smiling staff, eye contact is made, greeted with 'Bonjour' and were attended immediately and efficiently upon arrival?

Cashier area is clean and organized?

Is the cashier in clean, well pressed uniform, hair net and mask when serving customer?

Cashier can explain, upsell, suggest sell and advise product accordingly to customer's requirements?

Cashier is aware of current promotions, or discount?

Cashier can systematically proposes a specific promotion based on customer's purchase?

Free tables are cleared within 5 minutes upon customer's departure?

The waiting time between customer seating, order taking, and food serving is appropriate?

After every transaction, cashier is able to repeat order before cashing out order?

After every transaction, cashier is able to present receipt to customers?

All team members are dressed in accordance to dress code of Delifrance Singapore?

The uniform of team members is clean, neat and in good condition?

All team members adhered to hygiene standards by donning hairnet, caps, apron?

All team member's nails is kept short and clean? (Without nail polish)

Any excessive wearing of accessories or jewellery?

Name Tags worn for all Team members?

The food items on the menu are well presented in accordance with the Standard Operating Procedure?

The food items on the menu are prepared in accordance with the Standard Operating Procedure?

Is there any inconsistency in food items served in Delifrance? (Specifications)

The beverage items on the menu are well presented in accordance with the Standard Operating Procedure?

The beverage items on the menu are prepared in accordance with the Standard Operating Procedure?

Is there any inconsistency in beverages served in Delifrance? (Specifications)

The products (Breads) are well presented and baked in accordance with the Standard Operating Procedure?

The products (Core Croissants) are well presented and baked in accordance with the Standard Operating Procedure?

The products (Pizza Baguette) are well presented and baked in accordance with the Standard Operating Procedure?

The products (Feuilettes) are well presented and baked in accordance with the Standard Operating Procedure?

The products (Tarts) are well presented and baked in accordance with the Standard Operating Procedure?

The products (Hot Croissants) are well presented and baked in accordance with the Standard Operating Procedure?

The products (Promotional menu) are well presented and baked in accordance with the Standard Operating Procedure?

All product are packed in the correct packaging?

All product are served in the correct serving ware?

Menu master, microwave, induction cooker, cake showcase and soup pot are well maintained, no chipped off and is in good working condition?

Interior & exterior parts of dishwasher machine is cleaned, free from residue are well maintained, no chipped off and is in good working condition?

All parts coffee machine, ice blender, bean hopper is free from oil, cleaned, well maintained and is in good working condition?

Ice machine is in good working condition, door/ cover kept closed, free from residue, compressor/ vent not blocked?

Interior & exterior of sandwich bar is free from residue, no blockage at fan coil, gasket in good working condition?

Oven's gaskets, door, lights, handle is in good working condition, cleaned & stain free?

Oven's temperature is calibrated in accordance to Standard Operating Procedures? (MIWE Oven only)

All baking tools, utensils, slipat, trays, grid, cooling rack, madeleine mold is in good condition, cleaned and free from tear?

All utensils, tools, crockery is cleaned, no chipped and stain free?

Freezer- Fan coil not blocked by boxes/ ice, door able to close properly, condition of gaskets, shelving (storage method) , air curtain strips and lights is in good working condition, cleaned and organized?

Chiller- Fan coil not blocked by boxes/ice, door able to close properly, condition of gaskets, shelving (storage method) , air curtain strips and lights is in good working condition, cleaned and organized?

Approved chemicals, cleaning tools available is properly stored and used in accordance to Standard Operating Procedure?

All printer is in good working condition and is being utilized for daily operations?

Are the correct measuring scoop being used at the beverage station?

SOP- Quick Reference Chart/ packaging matrix, SOP file all available, up to date and filed properly?

All previous visit comments/ proposed action plans have been addressed?

All temperature log have been updated to date?

Any expired products?

Any unfit products?

All products labelled with expiry date label?

Any modifications done to expiry date label?

Soup's temperature more than 70 degrees?

All food products properly covered/ protected from contamination and kept above floor (15cm)?

No Outside Food under MUIS Compliance. Any outside food found?

Tongs or gloves are used when handling ready to eat food?

Proper segregation and handling of cooked/ ready to eat food and raw food?