Title Page
-
Restaurant Number
-
Restaurant Name
-
Manager on Duty
-
Manager Position
-
Prepared by
-
Conducted on
Today's Visit
Use By Dates, Hold Times & Temperatures
-
Chicken UBDs
-
Other Product UBDs
-
Other Product Best Before Dates
-
Chicken within Hold Time
-
Burger Bench Products within Hold Time
-
Krusher Bar Products within Hold Time
-
Holding Equipment Operating at Correct Temperature
-
Thermometer has been callabrated to standard
-
Chicken Temperature
-
Coleslaw Temperature
-
Potato & Gravy Temperature
The following meets our Cleaning, Sanitising & Maintenance standards and operates as designed
-
Floors
-
FOH floors, walls, skirting, ceiling, vents
-
BOH floors, walls, skirting, ceiling & vents
-
Preparation Equipment
-
Cooking Equipment
-
Heating Equipment
-
Cooling Equipment
-
Storage Areas
-
Back Area
-
Office
Any Level 3s Noted During Restaurant Visit
-
All Product in Hold Time & in Temperature
-
Rational Oven<br>a. Cleaned & sanitised after raw prep (bench, handle, door)<br>b. No chemical residue inside<br>c. Oven Handle free of build up
-
Razzle Cone Overnight Sterilisation complete
-
Chux usage & management
-
Chicken Crates only used for storage of chicken that it was delivered in
-
Collectors - no breading on lid, top, front or handles prior to lifting out cooked product
-
Sinks are set up correctly & 3 Step cleaning process is utilised
-
Any other Level 3 noted
-
Any potential cross contamination noted
Pests
-
Any Pest Sightings
-
Any Observations or Conditions that can lead to Pest Entry?
Hygiene
-
Hand Wash Basins are clean and stocked with soap, sanitiser and paper towel. Bin is under sink.
-
Team are washing their hands to standard and as required
-
Team are well groomed to standard
-
Team use proper storage facilities for their personal belongings
Result & Actions Required
-
Today's Overall Result<br>At Standard = 80% and above<br>Marginal = 70% to 79%<br>Underperforming = 69% and below<br>Any noted Level 3 is automatically Underperforming
-
All Deviations to be actioned within 48 hours and recorded on an Action Plan. This needs to be submitted to Area Manager for review.
*any Level 3 will be addressed immediately but will still need to be on action plan -
Manager on Duty
-
Operations Manager
Recommendation for Removal from Watch List
-
Date of Inclusion to Food Safety Watch List
-
4 Consistent Area Manager Success Steps or Food Safety Watch List Review Audits = At Standard
-
Are you proposing that the restaurant be removed from the Food Safety Watch List?
-
Last ROCC = At Standard
-
Latest Pest Inspection report = Satisfactory with No Observations or Conditions noted
-
Any Re-Inspections from Regulatory Authorities = At Standard (if conducted within a 3 month period)
-
Any other comments?
-
Operations Manager
Restaurant History
Previous ROCC Result
-
Overall Result
-
Food Safety
-
Brand Standards
-
Local Standards
Previous Pest Inspections
-
Pest Inspection Date
-
Any Observations or Conditions Noted
-
Any Pest Sightings Noted
-
Pest Inspection Date
-
Any Observations or Conditions Noted
-
Any Pest Sightings Noted
-
Pest Inspection Date
-
Any Observations or Conditions Noted
-
Any Pest Sightings Noted
Previous Health Inspection
-
Last Health Insepction
-
Number of Housekeeping Issues
-
Number of Maintenance Issues
-
Number of Food Safety Issues
-
Number of Pest Issues
Previous 4 Area Manager Success Steps
-
Date conducted
-
Overall Result
-
Date conducted
-
Overall Result
-
Date conducted
-
Overall Result
-
Date conducted
-
Overall Result
