Information
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Prepared by
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Location
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Personnel
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Conducted on
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Document No.
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Audit Title
------ Previous inspections -------
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1- Has the last inspection been reviewed .
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1.2- Are there no outstanding actions ?
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-- 2 -- PAPER WORK
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2- Is the floor folder organised and up to date ?
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2.1- is the kitchen folder well organised and up to date ?
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2.2- Is there a (safer food better business) folder up to date in use on the kitchen ?
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2.3- Is the staff folder up to date and organised ?
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2.4- Is the pest control folder up to date, and is the manager aware of any pest problem in the branch?
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2.5- Are the temperatures being recorded two times a day?
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2.6 - Are the toilets check list record correct ?
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2.7 Is window cleaning record is up to date for inside and out ?
-- 3 -- STAFF TRAINING
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3.1 Have all the employees who have been with caffe concerto for 2 months or more completed the food hygiene training ?
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3.2 - Have all the employees who have been with caffe concerto for 3 months or more completed the fire training?
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3.3 - Have all the employees who have been with caffe concerto for 2 months or more completed the chemical safety training?<br>Y
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3.4 - Have all the employees who have been with caffe concerto for 3 months or more completed the safe food handler training ?
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3.5 - Have all the staff who as been with caffe concerto for 1 month or more done the serving steps training?
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3.6 Has the risk assessment folder been signed by all staff and managers and well inducted
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3.7 Are all staff aware of the alcohol log book and accident book and are they aware of the alcohol licence terms and conditions
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3.8 Are all staff aware of table and chairs licence terms and conditions
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3.9 Are all staff aware how to serve take away ice cream
-- 4 -- FIRE PREVENTION
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4.1 - Are all the fire extinguishers properly mounted and accessible?
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4.2 - Extinguishers in place, clearly marked for type of fire?
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4.3 - Extinguishers recently serviced?
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4.4 - Has automatic sprinkler system been inspected within the last year and it is currently operable?
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4.5 - Emergency exit doors easily opened from inside?
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4.6 - Emergency exits clear of obstruction?
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4.7 - Are the emergency lights being tested and recorded?
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4.8 - Is the fire alarm being tested ( different call point each time ) and recorded?
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4.9 - Do the employees know where the fire extinguishers are located?
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4.10 Are the emergency telephone numbers posted?
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4.11 Is there an evacuation plan in place and staff are aware of it
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4.12 has the fire drill been done within the past six month
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4.13 is the electric panel clean and clear from any thing that can be a fire risk
-- 5 -- GENERAL LIGHTING
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5.1 - Light fittings clean and in good condition?
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5.3 - Are all the lights on the display working correctly?
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5.2 - Is the illumination set at the correct level on the shop floor?
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5.4 - Are all the lights on the outside of the restaurant working properly?
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5.5 are the chandeliers clean and sparkling
-- 6 -- CLEANING HOUSE KEEPING
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6.1 - Is the entry and walkways kept clean?
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6.2 - Are the stairs kept clean, and clear of boxes, drinks, ect?
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6.3 - Are stair railings clean and in good condition?
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6.4 - Stair treads in good condition and equipped with abrasive strip or other nonskid surface?
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6.5 - Wet floor signs and mops are readily available?
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6.6 - Is the restaurant floor clean?
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6.7 - Is the restaurant bar clean and organised?
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6.9 - Is There a sanitiser bottle in use in the kitchen and on the bar?
-- 6 -- DRY STORAGE
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6.1 Materials stored in racks and in bins wherever possible?
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6.2 - Floors clear from rubbish ?
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6.3 - Are shelves in general good conduction?
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6.4 - Are items properly stacked to avoid tipping or tumbling?
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6.5 - Light fixtures are guarded and stored items are kept at least 50 cm away from light fixtures?
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6.6 - Store items are kept at least 50 cm away from any sprinkler head?
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6.8 - Is the room well lighted?
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6.10 is the stock to the right level ( not exceeding maximum stock allowed
-- 7 -- ELECTRICAL SAFETY
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7.1 - Electrical equipment properly grounded?
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7.2 - Use of multiple plugs examined to prevent overloading of circuits?
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7.3 - Electrical cords have no cuts or taped areas and are not fried
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7.4 - No broken plugs, sockets or switches?
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7.5 - No power cords across the walkways?
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7.7 - All electrical switch boxes and panels are labeled to identify each individual circuit breaker function?
-- 8 -- CHEMICAL SAFETY
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8.1 - Use of only approved chemicals?
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8.2 - Material safety data sheets available for all chemicals?
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8.3 - All detergents, sanitisers, pesticides are stored away from food and utensils?
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8.4 - All containers labelled correctly?
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8.5 - If required is PPE available?
-- 9 -- FIRST AID KIT
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9.1 - Are cabinets and contents clean and in order?
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9.2 - Are contents regularly checked?
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9.4 - Employees aware of the location of the first aid cabinet?
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9.5 - Eye wash available and in good condition?
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9.6 - Are all the plasters water prove and blue or red?
--10-- Printing Materials
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10.1 - Are all menus in good conditions ( breakfast, lunch, dinner, bar, ice cream and all special cards)
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10.2 - are all the display menus and A board clean and in good condition
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10.3 - Are business cards, cake brochures and promotional material available for the customers by the till and the take away
--11-- Cake Display
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11.1 - Is the display well stocked with the right level of whole cake, pastries and slices
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11.2 Is the display clean and working properly( has the weekly deep clean been done)
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11.3 Is the ice cream display cleans and well stocked and is the set up according to Caffe Concerto design
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11.4 is the display set up according to the plan agreed with branch
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11.5 at the back in the cold room or the cake fridge in the kitchen, do we have the right level of stock
--12-- Staff
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12.1 is there enough uniform for all the staff kitchen and floor ( laundry level)
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12.2. Are all staff wearing name badges and wearing the right shirt, shoes, trousers and uniform
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12.3 are all staff following the right service steps and up selling
--13-- Bar
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13.1 is the bar set up according to the plan agreed ( please check picture in the branch)
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13.2 is the bar ( shelves and fridges) stocked to the right level ( not more than agreed/ max stock)
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13.3 are all the glasses, cups, tea pots to the right level and clean and in the right place
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13.4 is the glass washer, coffee machine and the ice machine clean and kept in good condition
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13.5 are the fridges clean and in good condition (is the weekly deep cleaning done )
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13.6 is the lift maintained properly and in good condition
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13.7 are the staff using the mini oven to warm the pastries
--14-- Floor
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14.1 are all stations clean tidy and well setup
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14.2 are all cutlery and all condiments( olive oil and veniger, ketchup, mayo etc ) clean, to the right level and in the right place
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14.3 Are all the staff smiling and in the right place ready for service
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14.4 are all tables, chairs, sofas, mirrors and picture clean, well set up and not wobbly
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14.5 is the floor clean ( behind the sofas, under the tables, behind the stations)
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14.6 are the air-conditioning working properly and the floor is at the right temperature
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14.7 is the music right and at the right level
--15-- Financial
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15.1 has the kitchen rota been approved to the right level of staff
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15.2 has the floor rota been approved to the right level of staff
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15.3 is the manager or person in charge aware of his financial targets and daily targets and wages allowance
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15.4 do the branch have any problems with regards to closing the till procedure
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15.5 did you notice any problem after investigating the CCTV for the day before ( opening time and closing time)
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15.6 are cash bill under control
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15.7 is the tips to the right level
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15.8 is the branch selling the right level of take away and cake orders
--16-- products
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16.1 is the food coming from the kitchen according to company standard
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16.2 is the food coming from the kitchen on time and without delay and in the right plate
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16.3 are the drinks coming from the bar according to company standards
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16.4 are the drink coming on time and in the right glass or cup
--17-- back area, neighbours area, fire escape
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17.1 any problem
--18-- any other problems found while auditing
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