Information
-
Audit Title
-
Document No.
-
Client / Site
-
Conducted on
-
Prepared by
-
Location
-
Personnel
-
Select date
First Impressions
-
Take a photo of the guests first external impression
-
Was the front entrance tidy and clean
-
Were external seating areas arranged properly with the correct table arrangements present
-
Was the floor free of litter and unobstructed
-
Were A Boards / menu boxes being used to best efficiency with the correct POS
-
Was external lighting fully operational
-
How appealing was the external area for would be guests
-
If door staff / host were present, was the interaction positive
-
Was the internal temperature suitable for the time of year
-
Was the music level appropriate for the time of day
-
How good was the first interaction with a team member (bar or restaurant)
Bar
-
Take a photo of the guests first impression of the bar
-
Were tables / seats free of chewing gum and heavy staining
-
Was the bar area fully set with furniture, cocktail menus and clean
-
Was the bartender in the correct uniform and on his / her marks?
-
Was the appropriate POS on the bar top
-
Did the bartender report all of the equipment to be working correctly
-
Was the bar adequately stocked and equipped
-
Were all drinking vessels clean and polished
-
Was all coffee equipment clean and unstained
-
Was the cleanliness of the bar at an acceptable level
-
Did the glasswasher(s) have sufficient detergent and rinse aid and appear to be sanitary
-
Was the bar file completed to an acceptable level (in particular pour tests are being conducted by the MOD and are exceeding 53 marks)
-
Of the drinks that you witnessed being made, were they:
Restaurant
-
Was every table fully setup (napkins, wine glasses, cocktail menu and salt)
-
Was the server station(s) fully set with cutlery, condiments, reserve menus and cleaning materials
-
Were all of the menus clean, intact and unmarked
-
Were the correct menus available and displayed (e.g. Perfect Set in left corner of the A La Carte)
-
Was the server aware of the soups of the day, mussels of the day, specials and 86s
-
Were all tables / seats free of chewing gum and heavy staining
-
Was the overall impression of the main restaurant area:
Toilets
-
Was the corridor and / or stairs to the toilets clean and well maintained
-
Were the toilets fully stocked with paper and soap
-
Did all toilet cubicles have working flushers and door locks
-
Was the general area free of bad odours
-
Please comment on whether improvements could be made to the toilets
-
Was the general area well maintained
Kitchen
-
Was the head chef in at the time of visiting (if no, who was the senior chef)
-
Please ensure that you sign into the visitors questionnaire at the front of the kitchen diary
-
Were fire doors closed on ingress / egress of the kitchen
-
Were all chefs in the correct jackets, trousers and aprons
-
Were all chefs in the correct footwear (not trainers and protective)
-
Was adequate hand washing facilities available (hot water, soap, blue roll and clean sink)
-
Were the floors clean including under the equipment
-
Were the walls and ceilings clean and in good repair
-
Did the dish washer have adequate detergent and rinse aid attached
-
Was the neccessary PPE available for using chemicals and the decarboniser
-
Was only the correct spec of crockery being used
-
Was all food storage correct
-
Was all date labelling correct
-
Was all food in date (remember the dry store as well)
Office and staff rooms
-
Was the staff room tidy with clothes hung up
-
Was an iron and ironing board present
-
Did the staff notice board display the correct information
-
Was the H&S poster and first aid at work poster completed and displayed
-
Was the safe in less than £20 deficit with no vouchers / receipts
-
Had the past week's daily managers diary routines been completed
-
Had the previous 2 end of week checks been completed
-
Had the quarterly workplace audit at the front of the diary been completed
-
Had the authorisation to serve alcohol been completed by all FOH staff
-
Had the 6 monthly risk assessments been reviewed
-
Had all routine fire checks been completed
-
Had the 6 monthly fire induction training been completed
-
Had the 6 monthly fire drill been performed
Others
-
Was the piano, microphones and other audio equipment in good working order
-
How was the presentation of the manager:
