KEVENTERS STORE HEALTH CHECK

All drinks are prepared to correct recipe.

Only KEVENTERS approved raw material is being used to make Cold shakes & Hot beverages<br>

All shakes are made to Brand Standards<br>

Grind check conducted to brand standard.<br>

Dose check conducted to brand standard.<br>

Espresso machine dispenses 30ml of espresso with single shot button<br>

All milk thermometers calibrated to brand standard.<br>

Cappuccino is one third espresso, one third milk and one third froth.<br>

All bottles are kept with lid on when taken out of the cartons<br>

Updated recipe trackers placed at prep counter<br>

FIFO is being followed at all times<br>

All open raw material is being day dotted.<br>

Only Keventers milk is in use at all times<br>

All syrups & supplies are within shelf life<br><br><br>

All menu items mentioned on LCD are available<br>

Fridge temperatures recorded twice daily.<br>

Digital probe accuracy check completed weekly and working probe available.<br>

Hair cap & hand gloves are being worn while making order.<br>

Chiller temperature is being maintained between +2 to +4 degree celcius<br>

Freezer temperature is being maintained between -18 to -22 degree celcius<br>

Shakes in bottles are being served to customer with lid on.<br>

Supplies to be received as per food safety guidelines & staff to be aware of the same<br>

Supplies are stored as per storage guidelines quickly after receiving.<br>

There is no evidence of broken glass in food production area<br>

Food handlers wash their hands as often as necessary<br>

Food handler use gloves appropriately & correctly<br>

Coffee machine is cleaned to brand standards at all times.<br>

Grinder is cleaned inside and out to brand standard at all times.<br>

Blender Jar & machines are cleaned to Brand Standards<br>

All stainless steel milk jugs clean inside and out to brand standard at all times.<br>

No used bottles to be in use or present in the store<br>

All licenses are displayed and in date.<br>

Temperature is maintained at a comfortable level.<br>

Keventers approved music being played.<br>

The latest Keventers Store Health Check action plan is displayed for the team to see.<br>

Manual Bill Book is available & process of punching manual bills in POS is in place <br>

Duty roster for that particular is displayed for staff to see<br>

Safety log book is filled on daily basis & is updated<br>

Updated Food Safety manual should be available at the stores<br>

First Aid box is available at the stores with all the medicines prescribed<br>

Biometric machine updated for all staff to punch in & out to record attendance along with Attendance register at store.<br>

Interior walls, partitions,ceilings are in good repair(paintwork is not chipped or damaged, ceilings and woodwork is undamaged).<br>

All vents are in good repair.<br>

Fire extinguishers are fully filled & expiry date clearly mentioned<br>

There should be no evidence of pest or rodent activity in the store<br>

Records of Pest control should be available at the store<br>

Records of action taken when the pest activity has been reported should be maintained.<br>

External openings are adequately sealed to prevent entry of pests<br>

Chiller & freezer gasket are in good condition <br>

All lights & fixtures are in working condition<br>

All blender jar & machine are in working condition<br>

Keventers approved uniform, apron, name badges and other badges(Milkologist) are worn when on duty.<br>

Staff long hair is tied up and away from face, are clean shaved or have trimmed beard. Light make up only, no nail polish or false nails.<br>

There is always a team member behind the counter at all times.<br>

All customer passing by should be invited at the store.<br>

All customers are acknowledged whilst queuing.<br>

All customer are greeted when having their order taken.<br>

Cashier should repeat the order after placing the order<br>

Cashier should confirm the amount of the bill <br>

Bottle carrier should be suggested on every big order placed.<br>

Order to be communicated back to the staff properly & should be acknowledged by the staff making it.<br>

Staff do not eat, smoke, chew gum or drink behind the counter. Staff should not be using Mobile phones while on shift. All uniforms are covered whilst on break.<br><br>

Team members smile and make appropriate eye contact.<br>

Manager & Team members are deployed to give efficient customer service.<br><br>

Upselling/ Suggestive selling ( Addons , Classic to Thick, Small to Large) being done on every order<br><br>

Dispensing staff should offer warm parting comments & invite back.<br>

All staff working at the store should have attended Brand induction. No one is supposed to work without induction at store<br>

Beverage to be served in 3 min from the time of placing the order<br>.<br>

Bills are being given to every customer <br>

Staff should report any issue of illness to the management<br>

Sick staff are excluded from working behind the counter<br>

All staff should be aware of Food safety practices & their responsibilities.<br>

All staff present in the store should be trained on food safety<br>

Imprest balance to be properly reconciled with the physical cash balance.<br>

Banking to be done on a regular basis. Also check if the amount banked is reconciled with Sales reports. <br>

Imprest Records are properly maintained and shift handover between MOD being recorded properly<br>

Bills submitted to RSC on weekly basis. (Check the details of bills in hand, all bills in hand should be for current week)<br>

Banking amount was kept separate and ready for deposit.<br>

Surprise count of the TILL is reconciled with the sales amount. <br>

No routine Expenses to be done from the TILL Amount.<br>

No IOU outstanding in the restaurant. <br>

Void slips/Cancelled tickets with valid explanation and signed by MOD and by SM<br>

100% Discount tickets signed by the Area Manager for audit period.<br>

CCTV working properly and covers all POS and the 'safe <br>

Safe locked and all cash within the store secure.<br>

Cash till should be working perfectly<br>

Check DVR having recording of last 15 days.<br>

Check whether physical inventory getting reconcilled with SPARKTEK inventory<br>

Inventory sheet to be signed by the person taking inventory<br>

Outside of store, all frontage and pavements are clean and litter free.<br>

Outside/Intermal signage is clean and if lit, fully working.<br>

Doormats are maintained and are as clean as possible.<br>

Interior walls, skirting, ledges, mirrors, pictures and ceilings are clean and unmarked.<br>

All vents and fans are clean and working without blockages.<br>

No broken or damaged lights, lights are clean.<br>

All equipments are clean & working.<br>

Deep cleaning schedule is being adhered to as mentioned in Safety Log book<br>

All cleaning supplies along with their MSDS sheets are available to carry out cleaning<br>

Cleaning chemicals are made up as per the dilution chart shared.<br>

Cleaning chemicals containers should be clearly labelled with chemical which is stored in it.<br>

Cleaning chemicals should be stored separate from rest of the raw material<br>

Preventive maintenance chart is completely adhered to<br>

The LCD menu screens are up to date with no unapproved alterations and is clean and undamaged.<br>

These collaterals should be there as follow:. 1. No bill no charge - 1. ; Take your bottle home -1. ; New promo tent card -1

Staff should utilise the lean time in doing door hanging or flyer distribution to attract customers to store<br>

Only Keventers printed/ Festive bottles approved are in use<br>

No unapproved promotions to be running in the store. <br>

No unapproved leaflets or marketing collateral to be available at the store.<br>