Attach pictures of the forecourt and front of house as you see it when you first arrive.
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.
Have you noticed any near misses while visiting the site?
Are staff wearing correct uniform?
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?
Are all products within date and is FIFO being followed?
Do the products contain the correct allergen information?
Is the temperature probes clean and in working order?
Are the staff using the temperature probe correctly? (Ask them to demonstrate if necessary)
Are all equipment temperatures within the correct range today? (check)
Is there an adequate and credible display of each type of food service product available?
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.
Is the offer compliant with the planogram and/or relevant day part? Is the pricing displayed correctly?
Are the displays and serving tongs clean/free from crumbs?
Have all products been prepared correctly?
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).
Are all relevant promotions in place on all sections and relevant messages advertised around the site?
Is the costa express machine clean inside and out?
Is the site operating their second till from the Stone Willy's section? (Stone Willy's only)
Are all staff friendly and demonstrating good customer service?
Are all customers greeted within an acceptable time frame after approaching the counter?
Are staff upselling to every customer?
Are staff asking customers if they have a loyalty card?
Is the chopping knife being handled and stored safely?
Are there safety goggles and gloves available in the back area?
Is there a cleaning schedule in place and is it being used? (This should include a weekly food service deep clean of all sections).
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).
Is there hot running water?
Are the floors, walls and ceilings in a sound and clean condition?
Are the work surfaces clean and uncluttered?
Are the approved cleaning products along with paper towels available for cleaning?
Are the chopping boards clean and free from deep scratches?
Is the oven clean both inside and out?
Is the SATO machine set to the correct date and time? Is there evidence of dates/times being adjusted?
Are there defrost containers in place and are they clean inside?
Are the storage chillers and freezers clean? (check contact points)
Is the back wash up area clean and tidy and free from any staff belongings?
Is the "clean as you go" principle being followed?
Are the appropriate food service bins in place? (foot pedal rather than opened by hand)
Is the RAW bacon being stored correctly? (check it is day dotted correctly and being washed correctly).
Are all STORED products within date and is FIFO being followed?
Do all OPENED Ingredients have the correct shelf life and are they marked correctly with a day dot or use by label?
Are all DEFROSTED products labelled correctly with a day dot and stored in defrost containers?
Is the food contact packaging stored correctly?
Are the allergen data sheets available in the food safety folder?
Are all products on the stand documented on the relevant sheets (production ISB/fast lane stand/fresh fill)
Do the previous weeks delivery sheets for all chilled and frozen suppliers have temperatures tickets attached or is the between pack probe temperature recorded?
Has the temperature calibration been completed?
Are the equipment checking temperature records being recorded?
Has all hot food temps including ex oven/ 2 hour temperatures as well as 4 hour wastage been recorded correctly?
Is the date log traceability in the Costa DD book completed correctly?
State the dump key sales figure.
Has the Safer Food Better Business pack been completed to the correct standards?
Have all actions in the Pest control book from the last visit been completed and is the electric fly killing unit working?
Are Rentokil visiting the site every 8 weeks?
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).
Have any other points been raised today that should be included in this audit?