Information
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Audit Title
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
1.0 External
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1.1 Landscaping clean and tidy? <br>No cigarette butts or rubbish. Gardens are healthy and trimmed with no bare garden beds
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1.2 Windows - clean no graffiti?
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1.3 Window sills - clean? <br>(Free of gum and dead bugs)
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1.4 Driveway and side walks - clean <br>(no gum or damage/ trip hazards)
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1.5 D/T window - clean and in good repair <br>(no graffiti, smudges or bugs)
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1.6 External menu board - correct layout, clean and in good repair<br> (correct displays, no old posters, well lit) check speaker box
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1.7 Signage - clean and in good repair <br>(no burnt out letters or bent or broken signage) check all external and internal
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1.8 Are trash cans clean and emptied regularly?
2.0 Restaurant
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2.1 Entry/exit doors clean and in good repair <br>(check glass and frames free from damage and scuff marks)
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2.2 Floor clean and in good repair <br>(check floors and skirting boards are clean and free from any damage)
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2.3 Menu board clean, good repair and correct layout<br> (clean, well lit and translights in correct layout)
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2.4 Display fridge clean, good repair and correct layout<br>(check from customer perspective, check for mould/dust on fans, shelves and grooves. Check for any item that should not be in there, and smudges on glass doors)
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2.5 Public toilets - clean and in good repair <br>(check plumbing, cleanliness, water, soap and toilet paper. Would you use this toilet?)
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2.6 Music on and working <br>(check volume)
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2.7 Lights working in lobby and dinning area. Lens clean and in good repair.<br><br>
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2.8 soda stations clean and in good repair?
3.0 Service
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3.1 Customers greeted as an individual and treated with respect <br>(watch the team member engaging with customers and making eye contact)
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3.2 Team member engaging with the customer and making eye contact?<br> (watch the smile and eye contact. Are they making a connection with the customer. Are they staying with the customer till the order is ready)
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3.3 All customers welcomed and farewelled in a friendly matter? <br>(did the team member address the customer in a friendly and confident manner?)
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3.4 Staff member suggestive selling appropriately?<br> (are the team members suggesting items to go with the existing meal)
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3.5 Team member asking Dine in or Take away <br>(is every customer being asked dine in or take away)
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3.6 Is the staff member communicating any delays? <br>(do all team members let customers know if they are waiting on products)
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3.7 Team member ensures customers needs are taken care of 100% customer satisfaction <br>(are the team members giving our customers wow customer service)
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3.8 Are the team members aware of SOS standards <br>(check with the team and find out if SOS is communicated. Check to see if they are bumping or parking prematurely)
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3.9 what was the last mystery shop score?<br>(service time?)
4.0 Kitchen
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4.1 Clean ceiling and in good repair<br> (include all vents, make sure BOH ceilings are free from dust and grit)
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4.2 Floor clean and in good repair? <br>(check cleanliness of floors, kick boards, behind grills/fryers, cracked tiles, eroded grout)
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4.3 Managers office/area clean and organized? <br>(ensure this area is clean, bins emptied, floors and desk clean, clean working environment)
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4.4 Shake Machine clean and in good repair? <br>(open door check seals and other operational parts ensuring all are in working order, check cleanliness)
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4.5 Chili warmer clean and in good repair? <br>(check temp and record comments, look in warmers ensuring all are in working order, check cleanliness)
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4.6 Record temperature of hot cooked chicken in the cabinet? <br>(ask the store to use their thermometer to check chicken temp, this will also check they have a working thermometer. Record temp)<br>
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4.7 Do burgers meet time and temperature guidelines? <br>(check burger quality and make sure it is within holding time)
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4.8 Fry dump station clean and in good repair? <br>(make sure there is no excess buildup of salt, make sure it is being cleaned daily)
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4.9 Microwaves/steamers clean and in good repair? <br>(open the microwave/steamers check to ensure there are no broken parts and the inside is clean. Check last calibration date)
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4.10 Fryers clean and in good repair? <br>(check excess build up, make sure they are being cleaned daily, check filter box)
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4.11 Skimming of fryers being completed <br>(fryers should be skimmed regularly to alleviate excess build up. Ensure staff are using a pot to discard particles rather than going straight into the trash bin)
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4.12 Burger station clean and in good repair <br>(timer tags being used on all products in this area. Check all components are clean including under the top shelf, this area is prone to sauce splatter build up)
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4.13 Ice machine clean and in good repair?
5.0 Coolers/Freezers and Dry storage Store Room
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5.1 Walk-in Coolers/Freezers clean and in good repair? <br>(check walls, ceilings, fans covers and ice build up. Ensure handles hinges and shelving are in good repair)
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5.2 Record raw meat temperature in coolers<br>(ask the store to use their thermometer to check meat temp, this will also check they have a working thermometer)
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5.3 Are all raw products stored below ready to eat products to standards. ( Correct use by tag on them. Are all products at least 6" off floor?)
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5.4 Are all chickens products being cook from frozen to standard? <br>
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5.5 Are Reach-in coolers and freezers clean and good repair?
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5.6 Is dry storage rooms products to standard? <br>(check all dry storage room products, check use by dates, cross contamination and correct preparation)
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5.7 Store room clean and in good repair? <br>(check cleanliness of floors, shelving, walls, tiles, under shelves. Check for holes and broken tiles. Is all stock off the floor)
6.0 General
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6.1 Are staff in correct uniform? <br>(name badges, correct footwear, hats, belts, no facial piercings, pants not dragging, long hair tied back)
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6.2 Deployment & prep sheets being utilized?
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6.3 Are food safety checks including temperature checks being completed?<br> (check managers red book to ensure temp checks are being done)
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6.4 Daily walk thru completed <br>(include handover, make sure all checked off and team are ready for peak periods)
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6.5 One weeks schedule displayed, next weeks schedule post by Saturday. Training chart posted& updated.<br>(training poster displayed and updated, convey the importance of a staff development which should list all stations trained on.)
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6.6 Employee safety administration is current or working properly? <br>( OH&S induction completed, safety and security postings/programs in place, MSDS printed and certified within the last 5 years, staff knowledge of JSPs, safe locked and a copy of the safety audit kept at store level after being entered onto RSL
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6.7 Is the store free of any manual handling obstacles or safety hazards? <br>(is there items above 15 lbs stored above shoulder level and is the restaurant free of any potential hazards, this includes knives and box cutters)
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6.8 There are no signs of pest infestation? <br>(if there is pest infestation has the pest company been called?)
7.0 Cost control
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7.1 Record the previous weeks food & paper cost <br>(is it under 35%)
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7.2 Record the previous months food & paper cost <br>(is it under 35%)
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7.3 What are food cost sitting at from month to date <br>(get the manager to give you an update on food costs for the month so far and record results)
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7.4 Record last weeks Sales Per Crew Hour <br>(is it sitting above $40.
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7.5 Record last months sales per crew hour <br>(is it sitting above $40.)
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7.6 What is the Sales Per Crew Hour sitting at for the current week? <br>
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7.7 What is last weeks average SOS? <br>(is it above 75%)
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7.8 What is last months average SOS?<br> (is it above 75%)
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7.9 Recorded wastage for the previous month? ($$$ figure and % of monthly sales)
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7.10 Recorded wastage for current month to date? ($$$ figure and % current monthly sales)
8.0 Shift control general comments
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Enter general comments here
