KURIMU x HBCT Myer Audit 2023 Dec 24th-26th - duplicate - duplicate - duplicate

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Staff on Site

• Prompt speed of service (Customers are attended to immediately)

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• All team member must have appropriate greetings (etc, smile) and provide a great "Memorable Quality Experience Vibes" to the customer.

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• All team member practicing Upselling, Suggestive Selling and Cross Selling of all products to all customer.

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  N/A

• All team member have the knowlegde and shown ordered products Packed according the packaging's SOP standard.

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• All team member have the skill in Checking products appearance, either interior or exterior of the packaging. (e.g. To prevent any dirts / dust and dented box)

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• All customers are treated equal. All team member have to greets and thanks customer after receiving their purchase with appropriate exit greeting.

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• All team members have the knowledge about the product profile / ingredients ( Milk,Cheese,Flour,Sugar,Eggs ) / Taste Profile & textures

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• All team members are able to explain the "Standard Response". E.g. best consumed within or by, dairy free ? GF ? Halal friendly? Vegan ? Suitable for Pregnant woman ?

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• All team member must be have a sense of urgency when issues arises and able to demonstrate good team work effectiveness.

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• All team members are able to explain how to get customers join memberships / earn points and redeemed voucher etc

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• Ensure all the quality of F&B Hygiene ( Internal of ovens, cabinet and cupboards, stainless steel shelf, cooling rack, refrigerator,freezer etc) are strictly complied.

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• Ensure the strict compliance of the baking SOPs and procedures are met.

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• Ensure acceptable speed of preparation (glazing,transfering tarts to display shelf) are met.

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• Ensure All frozen products/chilled products/ custard/ ingredients have expiry and production dates labels and are being recorded accordingly.

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• Ensure proper storage of frozen tarts and eggs glaze (Once the tart being glazed,need to kept into freezer immediately to prevent tempetures abuse) are met.

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• Ensure that FIFO procedures practiced ( FIFO : First In First Out ) are met. Ensure all team member use timers for each tray to maintain the freshness and quality of the tarts.

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• Ensure all team members follow the baking process stated in the SOPs. E.g. uses the proper silicon brush when glazing the tarts.

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• Ensure all team member have the proper skill of egg glaze application for each tart according to the egg glaze comparison chart stated in the SOPs.

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• Ensure all team member of the knowledge of the Expiration of the Products. E.g. Egg glaze not more than 4 hours in the refrigerator and bake tarts not more than 4 hours displayed on the shelf ( Shelf life max 4 hours for BOTH products) .

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• Ensure stock level Inventory par is maintained. E.g. no items is out of stock or over stocked.

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• All tarts display area must have a minimum of 16 tarts x 4 trays (during low peak period) and must have 24 tarts x 3 trays or 35 tarts x 2 trays (during high peak period) according to the tarts display SOPs.Visual merchandise for tarts display is importantly to capture attention to cusomer's view.

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• Availability of the bake logs and must be updated on every bake cycle. ALL temperatures logs like tarts,freezers, fridge & ovens must be record and kept accordingly.( Minimum twice daily ).

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• Ensure all necessary equipment are available and accessable and cleanliness for the maintainance of the equipments are met. (No faulty equipment).

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• Ensure all ingredients are from brands/ suppliers approved by headquarter

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• Ensure all products and ingredients are stored properly in right temperature and locations

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Comments

• Actions Required?

• All pigeons hole with display boxes are clean, free from dust and logos are visible and not faded

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  N/A

• Signages and TV screens are clear, clean and in working condition.( Free From Dust )

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• Store Environment -Work flow are well coordinated. Seating area flooring is dry, free of litters & stains, glass door and panels is clean, Seating arrangement is neat with not more than 2 tables not cleared, Air Vents are clean and free from dust (Include of Air-Curtains).

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• Store Environment - Cleanliness of the prep section and display area. All dustbin is free of stains and is emptied regularly.

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• If music are played, only approved music being played and the music volume must be on an appropriate sound level.

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• Ensure all Lights are functioning and well lighted. (Not more than 2 fused bulbs)

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• All Display Counter presentation are well presented and clean. All drinks sample are line neatly and be visible near POS machine.

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• All Presentation of current promotional materials are in place neatly and clearly visible to all customer's view point

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• All Area behind the counter & pantry storage is to be neat,clean & well organised.

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• All Store area is free of rodent and insect infestation.

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• Hand wash and sanitation proceduces in use and in place

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• All Safety and hygiene procedure are according to food safety programme

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• All Hygiene and proper maintenance of cleaning equipment are met. Cleaning Checklist need to be in place and check regularly

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• All staff have to be in proper uniform (cap and apron) & well groomed (hair, nails, beard) according to the uniform SOPs standard.

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• Total store ambience reflects good vibes and is well presented throughout.

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• Ensure the content of the First Aid Kit available and fully stocked

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Comments

• Actions Required?

• All Standard Operating Procedures (SOP) manuals and SOP memo file updated and new updates communicated to all team members.

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• HR File need to be in place with documentations of Weekly Roster,Payslips,Part timer Contract or employee agreements and Non Disclosure Form

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• All Supplier Record are well kept in order. All goods invoices / credit notes are being filed accordingly.

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• All Pest Control Report are check regularly, filed and well kept.

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• Verified all sales report same as bank deposit slip documents and ensure it done daily. All Stocktake report are filed daily and well kept.

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• Ensure the Food Safety Program Booklet are kept in order at store and review randomly to follow up compliance of Food Safety regularly.

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• Food Safety Supervisor Certificate is updated ( Hard Copy ) and well kept in place.

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Comments

• Actions Required?

• All Freezers units are maintained between -18°C to -25°C.

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• All Refrigerators units are maintained between 0°C to 6°C.

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• All Ovens, baking trays and silpat (baking mat) are clean and maintained, ensuring they are good working condition.

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• Ensure Soft Serve Machine is being cleaned at least once a week and in good condition.

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• Ensure Soft Serve Machine is operated correctly (e.g stand-by mode on when closing store)

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• Espresso machine is in good working condition. Water and steam pressure according to standard guidelines. All parts (e.g. Group head gasket,dispersion screen and steamer wand) are maintained.

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• Approved tools and brushes are clean daily and be readily available.

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• Approved containers are clean daily and be readily available.

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• Ensure custard cream filler are calibrated on a regular basis and sanitized after used.

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Comments

• Actions Required?