Instore Express Diner Standards Visit

Is the HACCP Food safety log book fully compliant and being reacted to? Check cook and holding temperates to ensure products do not exceed 90 minutes hold time. Check detail of weekly/monthly cleaning and inspections as well as probe calibration. Has the manager signed off the daily checks and recorded actions if required?

Is the latest EHO sticker on display? Is the unit completing the monthly EHO self audit? Weekly if requested by Regional manager?

Do all unit colleagues have a current, signed off operational Asda TRC? Do all Colleagues have a Risk assesment TRC and has the monthly RA been signed off on all colleagues TRC and sign off returned to Asda Support? All E-learning modules completd by due date for all colleagues?

Does the unit have the latest version of company HSE posters on display inc. insurance certificate? Is the HSE Notice board set up to WAGJLL?

Are all FOH/ BOH products in date with the correct shelf life? Date labels to be attached to all products as necessary withuse by in use for all raw and high risk foods. Date codes easily visible in storage areas

Is the correct allergen notice on display and current PIG guides printed? Do all colleagues understand FIR? Check colleague knowledge on process.

Is the entrance to the diner clean and clutter free with menu totem in place. Is the correct POS displayed? Is the A Frame outside the front of the store clean in good repair and has the correct pos in?

Is all current core and promotional POS in place as per WAGGLL? Are the team reacting to trade by utilising different POS to drive sales depending on availabilty/weather etc. No unauthorised POS in place

Is the seating area clean, tidy and in good repair? Are the team completing detail cleaning of seating area via make it shine pack. No dirt bulid up under table edges, cills and windows.Down the back of soft seating clean? Ensure high chairs are cleaned including chair straps. Are aces completing their daily requirements?

Are there no more that 3 uncleared tables at any one time? Are tables being cleaned using disposable blue role and sanitiser (no cloths to be used)?

Is the Ella's Kitchen stand fully stocked and have the correct POS as per WAGGLL?

Are consumables available for takeaway? Are the products being served using the correct consumable as per the consumable WAGJLL (e.g. Pizza-pizza sleeve, hot dog-hot dog boat, baps/chicken burger/jackets/pastries/treats -plate, salad-salad box, ice cream-sundae cup, coffee-SBC cup with lid, Tea-Yorkshire tea cup with lid, post mix-Coke cup with lid )?

Windows seeing into the kitchen area clean? No splashes on the glass? To be kept clean and clear daily.

Are pizza takeaway boxes folded ready for whole pizzas?

Is the water dispenser clean, free of leaks and stocked with the correct consumable?

Is the perspex counter display unit fully stocked with the correct range available and fully priced with SELs?

Are all current promotions and sales challenges being actively sold including whole pizza, combo deals and sides?

Is the pizza display counter fully stocked with all pizza lines available as per the WAGJLL and is the pizza quality to brand standard?

Is the pizza display counter clean and free of food debris?

Does the condiment station have the correct range and fill level with sauces sachets behind the counter only? Is the unit cleaned regularly, checking behind unit and inside tins? Are all cupboards underneath station clean and organised?

Are both Rollover sauces available on the condiment station in clean bottles? Are the bottles labelled correctly?

Are the correct milk jugs available, lidded and correctly labelled? Are the jugs time labelled underside with 4 hours time limit? Are the jugs clean?

Are napkins available and dispensers clean? No tork signage to be left in holder.

Is the coke machine clean? Are the postmix bibs in date? Is the flooring and silver stand clean under unit? No leaked syrup.

Are all Hot drinks machines clean and operational? Check underside of dispensers and drip trays. If the machine has a milk fridge is this clean?

If the Unit has a SBC at the checkouts machine, is it turned on, clean and stocked? Is the machine opearting at optimum sales performance. If out of use have any maintenance issues been reacted to and rectified(answer Yes if no machine)

If the Unit has a F'Real machine, is it turned on, clean and stocked? Are the temperatures being logged in the HACCP Log book? (answer Yes if no machine)

Is the kids microwave clean and free from dirt build up. Check inside surface of microwave and door handle in particular.Does the baby food station have bibs, cups with lids and the correct A4 baby food warming policy displayed?

Are trays available, clean, dry and chip free? Lift up available trays to check that trays are clean and dry.

Is the full A4 'Compass Operates' sign with asda support contact information on display?

Are all colleagues wearing correct, clean uniform. Name badge, hat, apron, shine badge where appropriate, overshoe or safety catering shoe and no jewllerey (except plain wedding back and sleeper ear stud). Hair to be tied back and away from face with any hair length below the nape to be inside a hair net. Are all colleagues using correct PPE? Ensure colleagues are aware of location of PPE. Check it's availbility and condition - is it clean . Gauntlets, goggles, face mask, vinyl gloves, oven gloves,

Are all colleagues offering excellent customer service and following the 5 service steps? Are all customer being thanked and told "if there is anything further we can do to help please let us know". Are the service steps obversation checks being completed in the LIve file?

All colleagues fully compliant with shine training within training sign off period to a minimum of bronze standard. Passports readily available and observations completed

Is there evidence of queue management? Are customers being served in a timely manner?

Are all customers being offered an upsell/ add on/ loyalty card?

Are customer comments cards available and feedback being acted upon? Are these being logged in the hse file including any positive / negative customer feedback.

Are table touches in place over peak periods and feedback acted upon? Are colleagues interacting with customers?

Ask 2 colleagues what the two stage cleaning process is - do they know without hesitating? Pay particular attention for contact time for sanitisers (1 minute and 5 minutes for raw prep areas). All sanitisers correctly labelled and changed minimum weekly

Are separate utensils being used for meat/veg products?

Is the pizza production station clean?

Does the pizza production station have all the ingredients available? Are the pizza production guides visible? Are the tins dated?

Is the full pizza process being followed as per the pizza guide? Question & Observe colleagues (e.g. Defrost/cook/holding). No pizzas carried over to next day, appropriate prodcution levels (not a whole day's worth), and any prepped pizzas to be covered

Is the unit correctly segregating raw and cooked food including having a designated raw prep area?

Are all consumable/ wash up areas clean and tidy?

Are handwash basins in correct use with soap and blue roll filled?

Is the Netbook locked away when not in use? Is all paperwork and files tidy and organised and away from food prep areas (where possible). Are all cables and modem cables tidy and no extension leads being used?

Does the unit have a completed setting the scene / briefing for the current day with previous days' retained?

Is there a representative on the weekly RM conference call each week?

Is the current weekly/monthly instore communication displayed and signed off by colleagues?

Is the sales tracker completed daily? Shine service steps completed daily? If a poor shrink store is portion control checks being completed?

Has the Manager actioned previous Ops visit action points?

Is the diner ytd sales exceeding last year? Does the manager know there sales performance? Is the candle stick in use daily?

Does the unit have a specific sales action plan? Does the Manager know their sales performance?*

Is the unit achieving their promotions target? Does the Manager know their performance?

Is the unit achieving labour glide path target%? Does the manager know their performance? Are all timesheets submitted correctly and on time?

Has the current sales incentive been communicated to all your colleagues? Are they aware of the daily targets?

Is the shrink YTD below -2.9%? Does the Manager know their performance?

Has the Manager addressed Group Manager audit action points? Is the production planner in place? Does the manager know their performance?

Is waste on plan YTD? (high/low) Does the Manager know their performance?

Is eLearning complete for all colleagues active in the business? New starters up to date with onboarding?

Is AA above 95% target YTD? Does the Manager know their performance?