Life and Brand Portfolio Internal Audit checklist v2.1

• Brand & Store location

• Conducted on

  Date

• Prepared by

Handwashing

• Are all handwashing basins unobstructed?

  Yes

  No

  N/A

• Is hand soap; hand sanitiser & paper towel available at the handwashing station?

  Yes

  No

  N/A

• Are staff washing hands after cleaning, moving from one station to another, after touching bin, etc.?

  Yes

  No

  N/A

• Are staff following the handwashing steps?

  Yes

  No

  N/A

Time Control

• Are all Potentially Hazardous Foods (PHFs) marked with an expiry date:

• In the freezer?

  Yes

  No

  N/A

• In the chiller?

  Yes

  No

  N/A

• On the kitchen floor?

  Yes

  No

  N/A

• Does the shelf life change as product storage changes, i.e. chiller to coldwell, coldwell to ambient?

  Yes

  No

  N/A

• Expiration, FIFO, Labelling and storage of all products? NB. Receiving date MUST be on all products received

  Yes

  No

  N/A

Temp Control

• Are receiving logs used by the stores?

  Yes

  No

  N/A

• If yes, are at least 2 temps taken for frozen and chilled?

  Yes

  No

  N/A

• If there is an issue in temperature, has root cause and/or issue been escalated?

  Yes

  No

  N/A

• Can the team calibrate their thermometer?

  Yes

  No

  N/A

• Does the team know the acceptable temperature ranges?

  Yes

  No

  N/A

• Are the team managing the temp of chillers/freezers correctly i.e. completing temperature check sheets every 4 hours(including upon opening and closing)?

  Yes

  No

  N/A

• Does the team know the approved temperatures for products to be chilled, frozen and the dry storeroom temperatures?

  Yes

  No

  N/A

• Are thawed food items not refrozen?

  Yes

  No

  N/A

• Is all food stored at a minimum of 6 inches (15cm) from the floor & 2 inches (5cm) away from the wall in walkin freezer, walkin chiller and storeroom?

  Yes

  No

  N/A

Cross contamination

• Correct use of colours in kitchen (knives, boards)

  Yes

  No

  N/A

• Correct use of coloured cleaning equipment (mops, buckets, sanitiser buckets, etc)

  Yes

  No

  N/A

• Not mixing old and new product

  Yes

  No

  N/A

• Buildup and/or objects not found in ice machines, are ice scoops properly stored and not in the ice machine

  Yes

  No

  N/A

• Is prepared and ready to eat foods stored above and away from raw foods?

  Yes

  No

  N/A

• Is raw foods being defrosted separately from prepared foods?

  Yes

  No

  N/A

• Does the team maintain separation of ready to eat foods from raw materials during preparation and from surface and utensils?

  Yes

  No

  N/A

• Does the food handlers use proper utensils to minimise direct hand contact with raw, cooked or prepared?

  Yes

  No

  N/A

• Damaged or unapproved utensils have been repaired or replaced?

  Yes

  No

  N/A

• Are contact surfaces washed, rinsed and sanitised before using and when not in use?

  Yes

  No

  N/A

• Is all food protected from dirt, unnecessary handling, overhead leakage and other forms of contamination?

  Yes

  No

  N/A

• Are toxic chemicals stored away from food?

  Yes

  No

  N/A

• Are all paper products and take away packaging stored in a manner to protect them from contamination?

  Yes

  No

  N/A

• Are all allergen controls in place (no risk of contamination)?

  Yes

  No

  N/A

• Are food handlers free from jewlery? (A solid wedding band is allowed)

  Yes

  No

  N/A

Sanitizing

• Are all clothes held in sanitiser unless in use?

  Yes

  No

  N/A

• All sanitiser buckets and spray bottles must be clearly labelled

  Yes

  No

  N/A

• All open stations must have a sanitiser bucket with correct colour cloth and bucket

  Yes

  No

  N/A

• Are all utensils when not in use stored in a bucket at each station?

  Yes

  No

  N/A

Pest Control

• Is the Pest Control file up to date? (monthly visits, any issues with incident reports and actions noted)

  Yes

  No

  N/A

• Is there any sign of pest activity? (Note: one live cockroach during daylight hours means infestation) NB. To earn the point, escalation of an issue/s MUST be evidenced.

  Yes

  No

  N/A

• Frequency of garbage removal to maintain premises in a sanitary condition?

  Yes

  No

  N/A

Health Violations/Previous inspections/OHS

• Health Department report - any issues identified have been resolved?

  Yes

  No

  N/A

• Previous internal audits - all issues fixed and no repeat violations

  Yes

  No

  N/A

• All Fire Equipment inspected and indate with seals, if required

  Yes

  No

  N/A

• Trading hours & Licensing Liquor license number and trading hours displayed at store entrance

  Yes

  No

  N/A

• (On site Chemical Management) chemicals not expired; cages locked; correct amount of backup chemicals. Are chemicals securely stored and inaccessible to staff members? Is the chemical dispenser functional (Click-O-Mix) and chemicals correctly connected?

  Yes

  No

  N/A

Other Criticals

• Are foods dispensed and/or disposed in an approved manner i.e. food waste being disposed of in approved waste bins?

  Yes

  No

  N/A

• Is food inspected when received and found to be free from contamination, spoilage and adulteration?

  Yes

  No

  N/A

• Are cans free from dents and rust i.e. including during the receiving & storage phases?

  Yes

  No

  N/A

• Are employees wearing clean outer garments and do not travel to and from work with their uniforms?

  Yes

  No

  N/A

• Is hair of employees properly confined?

  Yes

  No

  N/A

• Is employees in good health with no open cuts or sores?

  Yes

  No

  N/A

• Clothing and personal effects stored away from products in a proper manner?

  Yes

  No

  N/A

SERVICE CRITICALS

Service

• Is Front of House at an acceptable brand standard i.e. signage, ambience, table condiments, etc.? (‘No’ score will be allocated if any of the below points are not evident)

  Yes

  No

  N/A

• Is Guest Experience at an acceptable Group standard i.e. brand welcoming, speed of service, guest complaints, etc.? (‘No’ score will be allocated if any of the below points are not evident)

  Yes

  No

  N/A

• Are Waitrons operating at an acceptable Group standard i.e. appearance, hygiene, waiter tools, menu knowledge, etc.? (‘No’ score will be allocated if any of the below points are not evident)

  Yes

  No

  N/A

• Is the Bar & Barista operating at an acceptable Group standard i.e. menu knowledge, beverages served per standard, etc.? (‘No’ score will be allocated if any of the below points are not evident)

  Yes

  No

  N/A

• Is the daily Beverage Quality worksheet being completed and adhered to? (‘No’ score will be allocated if any of the below points are not evident)

  Yes

  No

  N/A

• Is the Food Quality at an acceptable brand standard i.e. served as per recipe manual, etc.? (‘No’ score will be allocated if any of the below points are not evident)

  Yes

  No

  N/A

• Is Management at an acceptable Group standard i.e. is Management checking in on guests, functioning competently enough to ensure the high standard of service, etc.? (‘No’ score will be allocated if any of the below points are not evident)

  Yes

  No

  N/A

• Is the Store Profitability at an acceptable Group standard i.e. are staff being rostered and utilised with higher productivity, in mind, etc.? (‘No’ score will be allocated if any of the below points are not evident)

  Yes

  No

  N/A

• Is the Oil Management procedures being followed in order to maintain profitability and food quality? (‘No’ score will be allocated if any of the below points are not evident)

  Yes

  No

  N/A

Cleanliness

• Is the Store Exterior clean i.e. signage, tables, chairs, etc.?

  Yes

  No

  N/A

• Is the Dining Area clean i.e. tables, chairs, lighting, etc.?

  Yes

  No

  N/A

• Are the Bar & Beverage Areas clean i.e. coffee; draught; ice machine, etc.?

  Yes

  No

  N/A

• Are the Kitchen & Scullery Areas clean i.e. stoves, grills, refrigerators, tables and sinks, etc.?

  Yes

  No

  N/A

• Are Restrooms clean i.e. signs, dryers, basins, hand soap, etc.?

  Yes

  No

  N/A

• Are Staff Lockers & Restrooms clean i.e. signs, dryers, basins, hand soap, etc.?

  Yes

  No

  N/A

Maintenance

• Is the Store Exterior well maintained i.e. signage, tables, chairs, etc.?

  Yes

  No

  N/A

• Is the Dining Area well maintained i.e. tables, chairs, lighting, etc.?

  Yes

  No

  N/A

• Are the Bar & Beverage Areas well maintained i.e. coffee; draught; ice machine, etc.?

  Yes

  No

  N/A

• Are the Kitchen & Scullery Areas well maintained i.e. stoves, grills, refrigerators, tables and sinks, etc.?

  Yes

  No

  N/A

• Are Restrooms well maintained i.e. signs, dryers, basins, hand soap, etc.?

  Yes

  No

  N/A

• Are Staff Lockers & Restrooms well maintained i.e. signs, dryers, basins, hand soap, etc.?

  Yes

  No

  N/A

• Has all inoperable equipment been replaced, repaired or removed from the facility?

  Yes

  No

  N/A

Financial Open Checks

• Are all outstanding checks closed for the last 7 days? (at end of day)

  Yes

  No

  N/A

SIGNATURES:

• Manager

  Sign

• Auditor

  Sign