EuroGarages 2016 AM travel path

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

First Impressions

• Does the site and store look inviting when entering ?<br>

  Yes

  No

  N/A

• Are the team in full, clean uniform (hat, badge, apron)<br>

  Yes

  No

  N/A

• Is the customer area spotless? <br><br>

  Yes

  No

  N/A

• Is the counter well organised, free from cross contamination & under chill lines (attach photo)

  Yes

  No

  N/A

• Is the service area free from food and litter (attach photo)

  Yes

  No

  N/A

• Is the prep area well organised and clean. <br>Are all approved charts on display (attach photo)

  Yes

  No

  N/A

• Are all types of bread available?

  Yes

  No

  N/A

• Attach photo of today's bread

  Media

• Is the prep being prepared to the correct specification <br>(Ham & turkey folded, portion trays in stores under 4K net)

  Yes

  No

  N/A

• Enter 3 weight spot checks (choose 3 worst performing lines from last weeks wisr)

• Attach photo of kill list

  Media

• Check all the counter products are in date and have been discarded according to kill list

  Safe

  At Risk

  N/A

• Check all back counter food products, move through the store checking all food items. Walk in fridge, sauces, dry goods and BIB syrups

  Safe

  At Risk

  N/A

• Attach photo of temp log

  Media

• Complete & record 3 counter temps

  Safe

  At Risk

  N/A

• Are employees hand washing correctly

  Yes

  No

  N/A

• Complete 3 product spot checks, are they within an acceptable var? <br><br>

  Yes

  No

  N/A

• Review wisrs & control sheet. Record the areas for improvement and coaching given to the manager

• Complete a 1 minute cash in. Are the variances acceptable? Attach a photo of one minute cash in receipt

  Yes

  No

  N/A

• Is the safe float correct? <br>

  Yes

  No

  N/A

• Signed by store manager

  Sign