Food on the Go Audit- Full version

• Conducted on

  Date

• Prepared by

• Location
  Address

First Impressions

• Attach pictures of the forecourt and front of house as you see it when you first arrive.

• Add media

  Media

Overview

• State the current sales figures and provide projected sales figures along with an agreed interim target with the CM.

• State the current purchase figures.

• State the top 3 and bottom 3 performing lines.

• Highlight any areas in which the site has exhibited a high performance today.

• Agree 3 smart actions with the Contract Manager based on today's visit to help them achieve their target sales figure.

• Provide any recommendations you have for the site based on this audit.

Safety

• Have you noticed any near misses while visiting the site?

  Safe

  At Risk

  N/A

Front of House

• Are staff wearing correct uniform?

  Yes

  No

  N/A

• Jewellery should be worn only as per guidance. Hats and aprons should not be kept onsite.

• Are staff following correct hand washing procedures at all times?

  Yes

  No

  N/A

• Are all products within date and is FIFO being followed?

  Yes

  No

  N/A

• Do the products contain the correct allergen information?

  Yes

  No

  N/A

• Is the temperature probes clean and in working order?

  Yes

  No

  N/A

• Are the staff using the temperature probe correctly? (Ask them to demonstrate if necessary)

  Yes

  No

  N/A

• Are all equipment temperatures within the correct range today? (check)

  Yes

  No

  N/A

• Is there an adequate and credible display of each type of food service product available?

  Yes

  No

  N/A

• Is there an adequate and credible display of the Ginster products? State the total number of sandwiches and the number of different types of sandwiches available.

  Yes

  No

  N/A

• Is the offer compliant with the planogram and/or relevant day part? Is the pricing displayed correctly?

  Yes

  No

  N/A

• Are the displays and serving tongs clean/free from crumbs?

  Yes

  No

  N/A

• Have all products been prepared correctly?

  Yes

  No

  N/A

• Sweet pastries/bread/hot food should be golden brown- Not burnt/not looking pale. Donuts not stale to the touch. Fresh Fill appealing and tidy finish. Bread products appear/feel fresh.

• Are the products finished to the correct standard? (products iced appropriately, in correct bag/container, bags labelled and stickered).

  Yes

  No

  N/A

• Are all relevant promotions in place on all sections and relevant messages advertised around the site?

  Yes

  No

  N/A

• Is the costa express machine clean inside and out?

  Yes

  No

  N/A

• Is the site operating their second till from the Stone Willy's section? (Stone Willy's only)

  Yes

  No

  N/A

Customer Service (If applicable)

• Are all staff friendly and demonstrating good customer service?

  Yes

  No

  N/A

• Are all customers greeted within an acceptable time frame after approaching the counter?

  Yes

  No

  N/A

• Are staff upselling to every customer?

  Yes

  No

  N/A

• Are staff asking customers if they have a loyalty card?

  Yes

  No

  N/A

Back of House

• Is the chopping knife being handled and stored safely?

  Yes

  No

  N/A

• Are there safety goggles and gloves available in the back area?

  Yes

  No

  N/A

• Is there a cleaning schedule in place and is it being used? (This should include a weekly food service deep clean of all sections).

  Yes

  No

  N/A

• Are the hand wash sinks being used correctly and stocked correctly? (no perfumed soap, hand towels must be available and this sink should be used strictly for hand washing only).

  Yes

  No

  N/A

• Is there hot running water?

  Yes

  No

  N/A

• Are the floors, walls and ceilings in a sound and clean condition?

  Yes

  No

  N/A

• Are the work surfaces clean and uncluttered?

  Yes

  No

  N/A

• Are the approved cleaning products along with paper towels available for cleaning?

  Yes

  No

  N/A

• Are the chopping boards clean and free from deep scratches?

  Yes

  No

  N/A

• Is the oven clean both inside and out?

  Yes

  No

  N/A

• Is the SATO machine set to the correct date and time? Is there evidence of dates/times being adjusted?

  Yes

  No

  N/A

• Are there defrost containers in place and are they clean inside?

  Yes

  No

  N/A

• Are the storage chillers and freezers clean? (check contact points)

  Yes

  No

  N/A

• Is the back wash up area clean and tidy and free from any staff belongings?

  Yes

  No

  N/A

• Is the "clean as you go" principle being followed?

  Yes

  No

  N/A

• Are the appropriate food service bins in place? (foot pedal rather than opened by hand)

  Yes

  No

  N/A

• Is the RAW bacon being stored correctly? (check it is day dotted correctly and being washed correctly).

  Yes

  No

  N/A

• Are all STORED products within date and is FIFO being followed?

  Yes

  No

  N/A

• Do all OPENED Ingredients have the correct shelf life and are they marked correctly with a day dot or use by label?

  Yes

  No

  N/A

• Are all DEFROSTED products labelled correctly with a day dot and stored in defrost containers?

  Yes

  No

  N/A

• Is the food contact packaging stored correctly?

  Yes

  No

  N/A

Due Diligence Book

• Are the allergen data sheets available in the food safety folder?

  Yes

  No

  N/A

• Are all products on the stand documented on the relevant sheets (production ISB/fast lane stand/fresh fill)

  Yes

  No

  N/A

• Do the previous weeks delivery sheets for all chilled and frozen suppliers have temperatures tickets attached or is the between pack probe temperature recorded?

  Yes

  No

  N/A

• Has the temperature calibration been completed?

  Yes

  No

  N/A

• Are the equipment checking temperature records being recorded?

  Yes

  No

  N/A

• Has all hot food temps including ex oven/ 2 hour temperatures as well as 4 hour wastage been recorded correctly?

  Yes

  No

  N/A

• Is the date log traceability in the Costa DD book completed correctly?

  Yes

  No

  N/A

Office

• State the dump key sales figure.

• Has the Safer Food Better Business pack been completed to the correct standards?

  Yes

  No

  N/A

• Have all actions in the Pest control book from the last visit been completed and is the electric fly killing unit working?

  Yes

  No

  N/A

• Are Rentokil visiting the site every 8 weeks?

  Yes

  No

  N/A

• Are training records complete and all relevant sections signed off? (Costa express training should be signed off and Level 2 food safety or equivalent should be held by all food handlers).

  Yes

  No

  N/A

AOB

• Have any other points been raised today that should be included in this audit?

  Yes

  No

  N/A

• Auditor:

  Sign

• Contract Manager:

  Sign