Title Page
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Client
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Site
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Conducted on
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Prepared by
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Location
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Site Manager
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Ops Manager
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Barista(s)
Equipment, Storage and Cleanliness
Pre Audit Assessment
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Site Equipment: GB5 (check), Bunn Brewer (check), Grinders (check), Filter(s) - photo of readers.
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Site Overview
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Equipment settings
Grinders Set
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Burr exchange
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Main Grinder
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2ND Grinder ( tick if not applicable)
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Filter Grinder (tick if not applicable)
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Comments
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Machine settings
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GHB Water levels - all set
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Decaff Water levels - all set
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Pressure
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Water Quality
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Water temperature
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Comments
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Dry storage
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Bags Upright
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Within 4weeks of roast-date
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Organinsed FIFO
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Comments
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Dry Area Equipment
Grinder workspace
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Workspace/Body Exterior (clean/free of debris)
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Knock bar (intact)
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Comments
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Grinder condition
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Exit Chute/Chambers (clean)
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Anti-static Grid (intact)
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Hopper(s) (no staining)
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Comments
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Tools - Ready to use
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Bench scales
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Pocket Scales
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Spoon
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Brush
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Tamper
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Basket Towel
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Inventory/Barista box clean and organised
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Comments
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Wet Area
Jugs
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Clean Jug ( no build up or milk rests)
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Correct sizes
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Volume Measures legible
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Correct labels
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Comments
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Pitcher Rinse
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Clean
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Supply of Pulymilk
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Good working Order
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Comments
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Equipment Cleanliness
Equipment Condition
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Groupheads
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Shower screens
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Baskets
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Portafilters
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General externals
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Steam wand
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All Groups ready to use
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Comments
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Cleaning Tools
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4 J-cloths
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Blank disk
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Group brushes
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Crystals
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PulyPowder
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Comments
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Ice Machine
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Ice Machine condition and cleanliness
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Scoop outside the ice machine
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Comments
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Filter
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Filter setting
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Filter Flavours
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Equipment Cleanliness
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Skills
Beverages (observe only)
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Barista's Name:
Milky Drink
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Fresh Grind Used
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Grouphead Rinsed
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Basket Cleaned
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Even Dose & Distribution
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Tamping
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Basket Polished
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Immediate extraction
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Time
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Drink and comments
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Record extraction Time Here
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Correct Stretching/Texturing
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Clean Cup
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Latte Art
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Texture
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Time Taken
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Record the Time here
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Comments
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Taste Test (Milky Drink)
Espresso Extraction
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Fresh Grind Used
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Grouphead Rinsed
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Basket Brushed
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Even Dose & Distribution
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Tamping
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Basket Polished
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Immediate Extraction
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Time
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Drink and Comments
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Record extraction Time Here
Milk Preparation
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Fresh Milk
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Clean Jug
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Purge
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Wipe
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Purge Steam Wand
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Free Pour
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Milk Waste
Espresso Preparation & Flavour Characteristic
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Espresso Preparation
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Foam texture, thickness
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Latte art
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Temperature
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Flavour Characteristic
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Time Taken
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Comments
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Comments
Reports and Trial
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Monday reports and Trial
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Comments
Standards and Comments
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Bad habits or any other comments (Spoon, tapping the portafilter, etc..)
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Comments
Machine/Grinder Service/ Burrs
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Machine and Grinder service
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Comments
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Training request
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Comment
SHINE - Coaching visits
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Floor – Floor inside & out, toilets, cleanliness of tables, efficiency etc
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Display – Fridge, display table, counter, quality of food, quantity/availability, coffee
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SHINE – Smile (Smile & greeting), Help (product knowledge & help), I (make someone’s day), Now (prioritise customers over tasks) and Exceed (exceeding expectations)
CRITICAL POINTS
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SAFETY: No resteaming, expired or unlabeled goods.<br>Allergens awareness ( orders repeated to customers, jugs and cloths kept separate). Ice machine clean and scoop stored correctly. Baristas using correct procedures for tamping, twisting and lifting.
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Current water filter for all equipment (tea, espresso, filter)
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All coffees set (dose, yield, extraction time)
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No ongoing repair issues
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No milk, coffee or espresso residue or solids on equipment (grinder, espresso machine, portafilters, shower screen, etc...)
Feedback given at the end of the Audit to the Manager on Duty
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Auditor's Signature
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Manager's on Duty Signature
