Envoirment Service Product Shrimplus–V.2.2 - duplicate

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Form Date

  Date

GENERAL INFORMATION

• Year

• Name of Auditor:

• Round

• Manager Name :

SECTION 1 - TOP RED LIGHTS

• 1. No Evidence of pest infestation Found in Shop (rodents, cockroaches, insects and ant

  Yes

  No

  N/A

• No Cockroaches

• No Flies

• No Rat or Rat evidence

• 2. Menu Preparation

  Yes

  No

  N/A

• Salad Preparation

• Fried Items preparation

• Boiled Items preparation

• Sauce prepared not in prober way

• 3. Correct handling of glassware, crockery, glass, hard plastic (No storage above preparation area, no chipped pieces, correct stacking)

  Yes

  No

  N/A

• Chipped hard plastic found in the shop

• Chipped glass found in the shop

• Glassware stored above food preparation area

• Glassware in Bain marie during Service

• 4. Thawing process

  Yes

  No

  N/A

• ice must be used to calibrate water temperature

• ice must be used to during product cleaning time

• ice must be used to during product portioning time

• ice must be used to during buffer storing at fridge

• Buffer should place at strainer canister

• 5. Approved Chemicals Used / Correct Sanitizers & Concentrations/ Clearly labeled / Correct Storage

  Yes

  No

  N/A

• 6. No Metal Scrubbers / No Wire Brushes / Sponges used in Shop / No wooden tools

  Yes

  No

  N/A

• A metal scrubber found in the shop

• Wooden tools found in the shop

• A sponge found in the shop

• A wire brush found in the shop

• Cotton towels found in use in the shop

• 7. Water Potability

  Yes

  No

  N/A

• No Potable water in place, as per country’s requirements.

• N o proper / yearly maintenance of water filters, as applicable.

• 8. All food items and food contact packaging in the Shop must be from Shrimplus Approved Suppliers

  Yes

  No

  N/A

• 9.Product preparation (Quantity ) .

  Yes

  No

  N/A

• Sea bass weight X>55 to 75 grams or X<45 to 50 grams above

• Shrimp quantity boiled 13 pc or 9 pcs and fried 10 pc

• French fries served portion (145-155)

• Mussels portion (10 pc )

• Crap portion (470 g )

• lobster portion 1 pecs (285-400 g) 2 pecs 150 to 274

• Calamari Portion (140 - 150 )

• 10. No Foreign Matter observed in Product – No micro cross contamination risks observed

  Yes

  No

  N/A

• Cooked food stored with uncooked food

• Insect in food product

• Hair found in food product

• Foreign matter found in product

• 11. Correct Hand Wash Practices Must Be Observed & Dedicated Hand wash basins to be in place per working Station

  Yes

  No

  N/A

• Staff observed not following correct hand washing practices

• Soap not available

• No dedicated hand wash basin in each working station (front line / back of house)

• hand basin is not hot water

• Dedicated hand wash basin is hand operated

• 12. No out of date product , semi-finished product or ingredient in use .All food products must be labeled (product name),and date coded,

  Yes

  No

  N/A

• Out of date product found in the shop

• Food product found unlabeled in the shop

• Food product found with insufficient label.

• 13. products cooking time

  Yes

  No

  N/A

• Boiled shrimp (50 S )

• boiled crab (5 minute )

• Boiled lobster (9 minute ) temp 85 °C

• boiled mussels (1:30 minutes )

• Boiled corn (12 minutes )

• Fried Sea bass (3:30 minutes )

• fried calamari (3:30)

• French fries ( 3:30 )

• Fried shrimp ( 45 s )

• 14. Storage Freezers / Walk-in Freezers at –18°C or colder

  Yes

  No

  N/A

• 15. Equipment Temperature

  Yes

  No

  N/A

• Bain Marie Temp 65- 75 °C

• Soup Heater 65- 75 °C

• Boiler Machine 95- 100°C

• 16. Chilled products / Milk / Whipped cream / Eggs / Sauces (tartar and dynamite ) must be between 0 to 4°C – unless any stricter local legal requirements in place

  Yes

  No

  N/A

• 17. refrigerator Temperature at 0 to 4°C

  Yes

  No

  N/A

• 18. Receiving Temperature of Seafood is documented and -18°C (0°F) or colder <-15°C of chilled products must be documented and 4°C

  Yes

  No

  N/A

• 19. knife and cutting bored

  Yes

  No

  N/A

• Blue Knife for sea food

• Green knife for vegetable

• blue cutting board Fish & Seafood

• Green cutting board for vegetables and fruits

• 20. Oil TPM Record and temperature

  Yes

  No

  N/A

• Oil temperature between 165 to 175

• Oil TPM over 20%

• No Record For TEMP or TBM

• 21. Marketing Elements at the Shop

  Yes

  No

  N/A

• Tissue Dispenser Element

• WC Signage

• Front Door Marketing Elements ( Shop Hours , Pull , Push …etc )

SHOP EXTERIOR - WELL MAINTAINED/CLEAN

• A1 SHOP EXTERIOR - WELL MAINTAINED/CLEAN

  Yes

  No

  N/A

• External sign was not lit (at night time)

• External signage was dirty/ Damaged

• A2 Building structure / Entrance (Doors / Rubbish Bin / Mat)

  Yes

  No

  N/A

• Building structure was dirty /Damaged

• Rubbish bin was dirty/full/poor condition/not covered /smelled

• Entrance was dirty/ damaged

• A3 Terrace (furniture’s, material, equipment.)

  Yes

  No

  N/A

• Terrace in bad condition

B. SHOP FRONT - CUSTOMER AREA - WELL MAINTAINED/CLEAN

B1 Ceiling, Lighting and Ventilation

• SHOP FRONT - CUSTOMER AREA - WELL MAINTAINED/CLEAN

  Yes

  No

  N/A

• Ceiling panels were missing

• Ceiling damaged

• Light bulb not working

• Paint flakes on ceiling

• Ceiling was dirty

• Ventilation was dirty

• Ventilation was damaged

• Presence of dead insects trapped in lights

• No cleaning frequency established

• B2 Walls, Floors

  Yes

  No

  N/A

• Walls were dirty

• Walls were damaged

• Floors were dirty

• Floors were damaged

• B3 Windows

  Yes

  No

  N/A

• Windows were not clean

• Windows were not in good repair

• decoration was not clean

• decoration was not in good repair

• B4 Internal Signage ( table Number Holder): no handwritten, not sticky tape

  Yes

  No

  N/A

• Signage in bad condition/Damaged/Signage dirty

• Hand written signage

• B5 Furnishings and Fittings

  Yes

  No

  N/A

• Chewing gum found under table in customer area

• Equipment / fitting dirty / Damaged

• B6 Service Station (area for placing Napkin’s, gloves ,Aprons , trays, cutlery etc.)

  Yes

  No

  N/A

• The service station was unclean

• Service station was in poor condition

• The service station was untidy

• B7 Dustbins covered

  Yes

  No

  N/A

• Rubbish bin was dirty/smelled bad/ not covered/Full/poor condition

• B8 Holders for Napkins (if present)

  Yes

  No

  N/A

• Holder for napkin was dirty

• The napkin dispensers were not properly filled

• B9 Customer's Basin (If applicable) / Sanitizer dispenser

  Yes

  No

  N/A

• No bactericidal soap

• No disposable paper towels

• No hand sanitizer

• No running water

• Dirty/In bad repair

• B10 Customer Toilets (For Kiosk and Shops inside shopping mall / cinemaplex , this section is NA)

  Yes

  No

  N/A

• Customer facilities were dirty

• Light not working

• Unpleasant odor

• Customer facilities in poor state of repair

• No running water for the hand wash basin

• No hand soap

• No toilet cleaning record

• No toilet paper

• Rubbish bin was dirty

• Ceiling / Walls / Floors in poor conditions

C SHOP FRONT - WORK AREA (Cashier Area and kitchen area ) - WELL MAINTAINED/CLEAN

• C1 Internal signage (menu board, plasma, display…)

  Yes

  No

  N/A

• Menu board with hand written information

• Menu board in bad condition

• Plasma screen dirty (front or behind)

• Plasma screen not working

• Plasma screen not showing HDS videos

• Display dirty

• C2 Walls and Floors

  Yes

  No

  N/A

• Walls were dirty

• Walls were damaged

• Floors were dirty

• Floors were damaged

• C3 Ceiling, Lighting (working and protected) and Ventilation

  Yes

  No

  N/A

• Ceiling panels were missing

• Paint flakes on ceiling

• Ceiling was dirty

• Ventilation was dirty/was damaged

• Light bulb not working

• Lights not protected

• C4 Furnishings and Fittings

  Yes

  No

  N/A

• equipment / fitting dirty/damaged

• Defects not reported for repair

• C5 Drainage and Plumbing

  Yes

  No

  N/A

• Drains were dirty

• Drainage not in good repair

• Drains smelled bad

• Water leaking from pipe

• Drains not covered

• C 6 Rubbish Bins - Foot pedal type

  Yes

  No

  N/A

• Rubbish bin was dirty

• Rubbish bin smelled bad

• Rubbish bin was not covered

• Rubbish bin was not emptied when full

• Rubbish bin was in a poor state

• Rubbish bin had no liner

• Rubbish bin was not food pedal (except for cash register small rubbish bin)

• C7 Cash Register / Surrounding Area

  Yes

  No

  N/A

• The cash register and surrounding area is dirty

• The cash register and surrounding area were disorganized

• Sales total not visible to customers

D Walls and floors ( Washing Room and sock room )

• D1 Walls and floors ( Washing Room and stock room )

  Yes

  No

  N/A

• Walls were dirty

• Walls were damaged

• Floors were dirty

• Floors were damaged

• No coved (curved) junctions in place

• D2 Ceilings, lighting (protected) and Ventilation ( washing room and stock room )

  Yes

  No

  N/A

• Ceiling was damaged/was dirty

• Ventilation was dirty /damaged

• Light bulb not working/not protected

• Lighting was considered insufficient for staff to work safely and be able to identify hazards

• Poor ventilation in back room

• Water dripping from AC units

• Direct air flow onto exposed products

• D3 Drainage & Plumbing (Kitchen and washing room)

  Yes

  No

  N/A

• Drains were dirty

• Drainage not in good repair

• Drains smelled bad

• Water leaking from pipe

• Drains not covered

• D4 Equipment (Kitchen and washing room)

  Yes

  No

  N/A

• Equipment not in good condition

  Yes

  No

  N/A

• Equipment dirty

  Yes

  No

  N/A

• Defects not reported for repair

  Yes

  No

  N/A

• D5 Rubbish bins - Foot pedal type

  Yes

  No

  N/A

• Rubbish bin was not food pedal

• Rubbish bin was dirty/smelled/not covered /full/poor condition

• D6 KITCHEN, WASHING ROOM - WELL MAINTAINED/CLEAN

  Yes

  No

  N/A

STORAGE AREAS/OFFICE

• E1 Storage Walls and Floor

  Yes

  No

  N/A

• Walls were dirty/Damaged

• Floor was dirty/damaged

• Exterior Door Gap > 6 mm underneath

• E2 Storage Ceiling, Lightening and Ventilation

• Ceiling was dirty/damaged

• Ventilation was dirty/Damaged

• Light bulb not working/not protected

• E 3 Storage Draining and Plumbing (if present)

  Yes

  No

  N/A

• The drains were dirty/Damaged

• Drains smelled bad

• Drains not covered

• Drains not working effectively (when with water seals)

• Plumbing not in good repair

• E4 Storage Furnishing and Fitting ( drawers, doors, work surfaces, shelves ,Garbage Bin

  Yes

  No

  N/A

• Shelves in bad condition

• Garbage bin not foot pedal or not covered

• Shelves not removable

• Shelves not accessible for cleaning

• Defects not reported for repair

• E5 Office / Other Areas

  Yes

  No

  N/A

• Not clean

• Not tidy

• Not in good repair

SANITATION

F Cleaning Equipment and Practices (wiping cloths and mops color coding)

• F1 Cleaning Equipment and Practices (wiping cloths and mops color coding)

  Yes

  No

  N/A

• Cleaning equipment was dirty

• Cleaning equipment was in poor state of repair

• Cleaning equipment with wooden handle

• Colour coding system not displayed

• Colour coding not in place for wiping cloths

• Colour coding not in place for brushes and mops

• Cleaning equipment not properly stored (should be hanged separately)

• Cleaning bucket full of dirty water

• No warning notice for slippery floor

• Obsolete equipment not properly stored

• F2 Sinks (hot and cold water, clean, good repair)

  Yes

  No

  N/A

• Sink not clean

• No hot water

• The tap was leaking on the sink

• The drainage / Plumbing to the sink was defective

• Sink was not in good condition

• Incorrect number of compartments.

• F3 Dishwasher (wash temp 49°C (120°F), rinse temp 82°C (180°F) and 62°C (144°F) if sanitizer)/Glasswasher (wash temp 55°C (131°

  Yes

  No

  N/A

• No records of internal temperature verification in place / nor external report in place,.

• Incorrect wash temperature

• Incorrect rinse temperature

• Not clean

• Not in good repair

• F4 Refuse disposal - internal / external

  Yes

  No

  N/A

• Refuse containers were dirty

• Refuse containers smelled bad

• Refuse containers were overflowing

• Area dirty

• F5 Dedicated material for glass breakage (labeled.) (If no glassware, crockery and glass bottles of drink present in shop this question is

  Yes

  No

  N/A

• No dedicated material for glass breakage

• Material was not clearly labeled

SECTION 3 - SERVICE

STAFF KNOWLEDGE And General conditions

• G1 Cooking Time

  Yes

  No

  N/A

• Staff failed to answer cooking timing question:

• G2 Menu

  Yes

  No

  N/A

• Staff failed to answer Menu question number:

SECTION 4 - PRACTICES/PRODUCT

H French Fries Warmer

• H1 Scale for check portion is not used by employees

  Yes

  No

  N/A

• French fries observed oily / burn

• hair or buddies / pieces found in French fries

• H2 Internal Lighting (covered, operational)

  Yes

  No

  N/A

• Defects not reported for repair

• The heating lighting in the fryer machine was not working

• I1 Bain Marie cabinet

  Yes

  No

  N/A

• Accumulation of dirt in the Bain Marie

• Bain marie in poor state

• Defects not reported for repair

• J1 Boiler Machine

  Yes

  No

  N/A

• Accumulation of dirt in the Boiler Machine

• Boiler Machine in poor state

• Defects not reported for repair

• J2 Product Timing

  Yes

  No

  N/A

• cooking timing not followed/Timer not available

EQUIPMENT - REPAIR, CLEANLINESS & USE

• K1 Tableware

  Yes

  No

  N/A

• Table ware was dirty

• Residues on the glasses

• Storage container of disposable was dirty

• K2 Disposable Service bags or bucket (correct storage, not used as containers)

  Yes

  No

  N/A

• Disposable service bucket were stored upright

• Disposable service ware was being used for storage

• K3 Cold Beverage Equipment

  Yes

  No

  N/A

• Cold beverage equipment not clean

• Build up of dirt under the equipment

• K4 Refrigerators (construction/maintenance/defrosted)

  Yes

  No

  N/A

• Floor under the refrigerator was dirty

• Refrigerator in poor repair

• Door seals / gaskets on the refrigerator were not working properly

• Refrigerator was dirty

• Door seals were dirty

• Defects not reported for repair

• K5 Soup warmers

  Yes

  No

  N/A

• K6 Freezer Walk in or regular

  Yes

  No

  N/A

• Freezer was in poor state

• Frost build up in freezer

• Freezer was dirty

• Incorrect Food security practices (walk in freezer not able to lock, kiosks with unlocked products overnight)

• Defects not reported for repair

• K7 Blender Machines / (as required)

  Yes

  No

  N/A

• Blender Machines spindle was dirty

• Blender Machines was in poor state

• Spindle blade in poor condition

• Blender Machines has a strong odour

• K8Small Equipment (Scoops / spades, ladles, canister storage containers, , bags for meals, scales, Miscellaneous)

  Yes

  No

  N/A

• Small equipment damaged:

  Yes

  No

  N/A

• The scooper not clean

• Small equipment damaged / dirty

• Scales not operational

• K9 Ice machines (scoop outside in sanitary condition or inside with handle out of ice) / Ice cube containers

  Yes

  No

  N/A

• K10. Oven

  Yes

  No

  N/A

• Dirty

• In bad state of repair

• K11 Napkins dispensers

  Yes

  No

  N/A

• Napkins gloves hair net masks dispensers empty at kitchen

• K12 Temperature probe (i probes) infrared, glass and mercury thermometers prohibited, accurate, good working condition, minimum of 2

  Yes

  No

  N/A

• Temperature probe not working

• No temperature probe on site

• Temperature probe damaged

• Temperature probe dirty

• Temperature probe was infrared or glass or mercury

• Probe was not accurate enough

• Only one probe available in the shop

• K13 (elevators):

  Yes

  No

  N/A

• Cabinet / surrounding area dirty

• Cabinet not made of stainless steel material

• Cabinet not separated to prevent cross contamination between dirty dishes and outgoing food.

• Cabinet had bad odours

• Internal building structure of elevator not of sanitary design (for open cabin cases)

L STORAGE & HANDLING

• L1 Storage (items protected, off the floor, labeled)

  Yes

  No

  N/A

• Food stored on the floor

• Uncovered food

• Wooden pallets / shelves found in walk -in freezers

• L2 Stock Rotation (First Expired – First out)

  Yes

  No

  N/A

• L3 Food Preparation and Handling (including allergen control)

  Yes

  No

  N/A

• High risk food / drink were not being stored refrigerated after preparation

• Thawed Food uncovered / unprotected in refrigerator.

• Incorrect use of gloves.

• High risk food / drink were not being stored refrigerated after preparation

• Food handled directly with hands and not with napkins, tools or gloves

• Incorrect pass through practices (kitchen window to pass trays and food)

• L4 Foreign Material Control (other than glass / hard plastic / chinaware)

  Yes

  No

  N/A

• Stapler / metal fragments found in the shop near food preparation area

• Signs in food preparation area not laminated / in poor condition

ADMINISTRATION

• M1 production and stock Checklists

  Yes

  No

  N/A

• Records not signed by employees and / or manager

• Records not dated

• M 2 Ice cube machine service report (twice a year )

  Yes

  No

  N/A

• M 3 Dishwasher service report (yearly as a minimum)

  Yes

  No

  N/A

• M 4 Maintenance of A/C Ventilation filters in Kitchen / Preparation Areas (service twice a year / chemical cleaning once a year)

  Yes

  No

  N/A

• M5 Shelf Life Table

  Yes

  No

  N/A

CRISIS MANAGEMENT

• N2 First Aid Kit (colored waterproof dressings, single use gloves, cream for burns)

  Yes

  No

  N/A

• N3 Fire Safety (exit unobstructed, fire extinguishers present & checked)

  Yes

  No

  N/A

SECTION 5 - PEOPLE

PERSONAL HYGIENE

• O1 Appearance (no strong perfume, appearance should enhance the brand, length of fingernails, nail polish, make up)

  Yes

  No

  N/A

• Staff with poor personal hygiene

• Staff wearing strong perfume

• Staff with finger nails too long

• Staff with false nails

• Staff with nail polish

• Staff in kitchen area with make up on

• O2 Hair covering / Hair tied back

  Yes

  No

  N/A

• Food handler not wearing hair covering

• Shop manager not wearing hair covering while handling food

• Staff with long hair not tied back

• Staff with moustaches not short or well groomed

• O3 No Jewelry

  Yes

  No

  N/A

• Staff wearing jewelry

• Staff wearing watches

• Staff with visible / uncovered piercing.

• O4 Wounds Appropriately Covered

  Yes

  No

  N/A

• Wound was not appropriately covered with colored water proof dressing

• Staff with wound didn't use gloves

• O5 Habits (no eating, smoking)

  Yes

  No

  N/A

• Evidence of staff smoking in food areas

• Personal Medication found in food preparation / storage areas.

• Staff eat/drink in food area

• Staff food not correctly stored in the shop (dedicated shelf or refrigerator, dedicated container, etc)

• O6 Complete & proper uniform (uniform and shoes)

  Yes

  No

  N/A

• Staff not wearing the uniform

• Staff wearing dirty uniform

• Staff wearing dirty shoes

• Staff wearing open shoes

• O7 Staff facilities (clean & tidy, dedicated cupboard for employees as a minimum, toilets can't be used for employees to get changed)

  Yes

  No

  N/A

• Staff facilities not clean

• Staff facilities untidy

• Toilets not properly working

• No dedicated cupbord for personal belongings

• No hand wash sign

• No hot and cold water for the hand wash basin

• Manually operated tap

• No bactericidal soap

• No disposable paper towel / No high pressure air blade dryer system

• Low pressure Air dryer present

• Staff government documents

  Yes

  No

  N/A

• Baladia Card ,Iqama , Health insurance