Audit Details Information
-
Site conducted
-
Conducted on
-
Audit by:
1. Brand Image
A) Outlet Overall from Front
-
i) Is the front llaollao signage & lighting (all lighting at outlet) are function?
-
ii) Is the front wall - llaollao Natural Frozen Yogurt (wording) wall clean from stains?
-
iii) Is the TV function and ON?
-
iv) Is the llaollao cups arrange only at the level of sneeze guard? (Should not have other than cups at the front of the counter) Spoon at two corner side / one at the middle of the sneeze guard.
-
v) Are there any fillings or stationeries that are visible and accessible to the customer view?
-
vi) Are all authority licenses available and valid? Using White Frame?
- Action Taken
- Pending Action
-
No Smoking Poster is available at outlet and properly displayed.
-
There is NO un-authorised Internal POSM sighted.
B) Serving Counter
-
i) Are all the toppings at the inner line of the toppings pan?
-
ii) Is there any spoon being kept at any of the toppings pan?
-
iii) The fruit scoop was placed in the 4 - 5 o'clock position according to the llaollao SOP.
-
iv) Is the cashier area clean?
-
v) Is the food tag clean and in good arrangement?
-
vi) Are all the food tags with the Allergen symbol available and displayed?
-
vii) Does the counter have the vinyl allergen sticker and the summary of the allergen?
-
viii) All COMPULSORY sauces are available (Pistachio Sauce, Lotus Caramelised Spread, Black Chocolate Sauce, and any one of the fruit sauces). Not allowed to have a double display.
-
ix) All COMPULSORY fruits are available and ready for sale. (Strawberry, Kiwi, Mango, and Dragon Fruit). Not allowed to have a double display.
-
x) All crunches are displayed. Not allowed to have a double display.
2. Customer Satisfaction
-
i) Does staff greet the customers upon their arrival?
- Briefing and correction has been conduct at outlet
- Pending briefing to all staff
-
ii) After ordering the product, did the staff perform upselling to optimize the sale? Including offering a bottle of water, and extra topping, to increase the average sales value.
- Briefing and correction has been conduct at outlet
- Pending briefing to all staff
-
iii) PAYMENT - Before the transaction ended, did the staff ask about any discounts, promotions, or loyalty programs? Indicate/describe which one in the remarks.
- Briefing and correction has been conduct at outlet
- Pending briefing to all staff
-
iv) Did staff provide purchase receipts to the customers? Indicate in the remarks the existing payment methods (cash/card).
- Briefing and correction has been conduct at outlet
- Pending briefing to all staff
-
v) PAYMENT - Did staff say goodbye with kindness and politeness?
- Briefing and correction has been conduct at outlet
- Pending briefing to all staff
-
vi) Product Appearance - Customer received the end product in good appearance. (No stain at the food tub) Come with tissue + Spoon)
3. Personal Hygiene & Staff Documentations
A) Personal Hygiene
-
i) Staff is wearing a complete uniform (beige cap, nametag, white scarf, llaollao polo t-shirt, llaollao green apron, beige pants, and fully covered black shoes). All uniform must be clean.
-
ii) Staff has short and clean fingernails and free from nail polish/inai. For male must clean from moustache & beard.
-
iii) Staff did not wear any accessories during working hours.
-
iv) Staff using proper hand gloves during food preparation.
-
v) Segregation of Personal Items and Company Property is in place (Personal Items should be placed in a closed container and labeled accordingly).
-
vi) Staff is not allowed to use Mobile Phone during Operation Hours.
B) Staff Documentations
-
i) All staff have valid typhoid certification (staff must take typhoid within 7 days upon joining).
-
ii) All staff has attended Food Handler Training, and a Certificate is available in the outlet (all staff must register for Food Handler Class 14 days upon joining).
-
iii) Training Checklist for all staff is available and complete during the audit.
4. Cleanliness & Maintenance
A. General Cleanliness of Outlet
-
i) The floor, tiles, walls, and ceiling at the front and back of the house are clean and free of dust.
-
ii) All doors, including the glass window/panels in the outlet are clean.
-
iii) All preparation tables and work tops are clean, not cluttered, and free from dirt/stains. (if there is customer, the staff must clean the table within max 10minutes after customer left).
-
iv) The table and seating area are clean.
B. Utensil & Towel Cleanliness
-
i) Kitchen utensils, small ware, and the holders are clean & in a good condition. (not chipped / crack / dirty)
- Action Taken
- Pending Action
-
ii) Food pans/trays /tubs/containers are clean & in a good condition. (not chipped / crack / dirty)
-
iii) The Yellow towel in the outlet is clean. (towel should not have black stain/smudge, and torn). Did not mixed the towel usage.
-
iv) The rest of the towel for outlet usage dont have big torn? Did not have black stain and have bad smell?
C. Equipment Cleanliness
-
i) Display counter for topping is free from food residue / stain. (inner & outer)
-
ii) Undercounter chiller is clean from stain/mold, and food residue.
-
iii) The kitchen chiller is clean from stain/mold, and food residue.
-
iv) The chest freezer is clean from stains/mold/food residue, and iced build up.
-
v) The Carpigiani Yogurt Machine is clean.
-
vi) Robot Coupe Machine and its components are clean, air-dried, and ready for next use condition.
-
vii) Vitamix Blender and its components are clean, air-dried, and ready for next use condition.
-
ix) The weighing scale is clean without any stains or sticky marks.
-
x) All dustbins, kitchen stool, pallet in the outlet are clean and free of dirt and odor. (All dustbins must with pedal and not overflow.
-
xi) Brioche Bun and Oven is clean.
D. Dishwasher Area Cleanliness
-
i) Is the sink area clean? Free from any mold?
-
ii) Is the Grease trap clean?
-
iii) Is the under sink flooring clean?
-
iv) Is the chemical being placed in the chemical storage area appropriately? And all chemicals are authorised & available at outlet.
-
v) Cleaning tools (mop / sponge / brush) kept at a proper place and in good condition.
E. Maintenance - Pest Control
-
i) Is the report available during the visit? If only an online report is provided, the auditor to select Compliance + Observation) as the hard copy needs to be kept in the outlet.
-
ii) Outlet is FREE from Pest. (Cockroaches / Rats / Droppings / Flies).
F. Maintenance - Machine
-
i) The Carpigiani Yogurt Machine Maintenance Report is available and updated. (gear/O-rings, etc. to change every 4-6 months).
- Action Taken
- Pending Action
-
ii) The Carpigiani Yogurt Machine cleaning checklist was available and updated within 48 hours.
-
iii) All Machines (Carpiagiani Yogurt Machine, Vitamix Blender, Robot Coupe, chiller, Freezer) functioned during the visit.
- Reported to Maintenance waiting for Technician to come
- Action Taken
-
iv) The weighing scale is calibrated by authority and is valid during the visit. (cert is available during the audit)
- Action Taken
- Pending Action
-
v) Brioche Bun and Oven are in good condition.
G. Maintenance - Outlet
-
i) Are there any cracks / detached in the outlet? (tiles / wall / metal skirting)
- Reported to Maintenance waiting for Technician to come
- Action Taken
-
ii) Are there any holes/gap found in the outlet?
- Reported to Maintenance waiting for Technician to come
- Action Taken
-
iii) Are there any leaking issues found in the outlet?
- Reported to Maintenance waiting for Technician to come
- Action Taken
-
iv) Are there any broken glass / broken equipment (chair, table, queue poll, glass pillar, lighting) in the outlet?
- Reported to Maintenance waiting for Technician to come
- Action Taken
-
v) Trolley in good condition.
-
vi) Dustbin pedal & lid is in good condition.
H) Safety Hazard
-
i) All electrical hazard in Good Practice (wiring / electronic equipment is off after used)
-
ii) First Aid Kit is available and being replenish.
-
iii) Chemical Hazard - Chemical is not being place near to food and the spray chemical bottle is being label accordingly.
-
iv) Is the Fire Extinguisher license valid?
-
v) Is the Fire Extinguisher hanging/with a stand and clean?
5. Food Quality
A. Product Preparation
-
i) Mixing of yogurt following the correct recipe.
- Briefing and correction has been conduct at outlet
- Pending briefing to all staff
-
ii) Serving of tubs - the weight of the frozen yogurt is within the correct range.
- Briefing and correction has been conduct at outlet
- Pending briefing to all staff
-
iii) Serving of Sanum - correct weight of frozen yogurt and its topping arrangement.
- Briefing and correction has been conduct at outlet
- Pending briefing to all staff
-
iv) Does tare process in place as per sop?
- Briefing and correction has been conduct at outlet
- Pending briefing to all staff
-
v) Serving of Smoothies, Smoothies Plus and Frappe - correct recipe and procedures.
- Briefing and correction has been conduct at outlet
- Pending briefing to all staff
-
vi) Serving of toppings - the correct amount of topping.
- Briefing and correction has been conduct at outlet
- Pending briefing to all staff
-
vii) Preparation of Hot Products (brioche bun/brownies) correct preparation procedures.
- Briefing and correction has been conduct at outlet
- Pending briefing to all staff
-
viii) Serving of Grab N Go and takeaway llaobox - correct weight of frozen yogurt and its topping arrangement.
- Briefing and correction has been conduct at outlet
- Pending briefing to all staff
-
ix) BOH standby of sauce is only for that daily usage only. must have date & time. (if checking on opening, make sure no yesterday standby sighted BOH)
-
x) Is there any potential for Cross Contamination sighted during the audit? (Overflow toppings, mixed storage, opened packets, unwrapped/unclosed food / debris / hair, etc)
B. Product Appearance
-
ii) Do sauces look fresh, and shining, not cakey and separated?
-
iii) Is the sauce mixed with another flavor?
-
iv) Do the crunches look fresh, texture is light and loose, not clumpy?
-
v) Fruits displayed is fresh and not watery.
-
vi) Frozen yogurt color & texture is correct (white / served frozen)
C. Product Expiration & Receiving
-
i) Have all items been received and labeled with the receiving date?
-
ii) Is the dry goods arrangement following FEFO?
-
iii) Is the prepared foods (cut fruit / yogurt mix) following FIFO?
-
iv) Is there any rotten fruits or spoilt food?
-
v) Expired Product Management (all food items are used before their expiration date except with a valid COA report/ memo from management).
-
vi) Are the stock arrangements following standards? (Not direct on the floor / Reached ceiling / not direct at the wall)
6. Operation SOP
A. Food Preparation SOP
-
i) All food must have the product name written once the original label is not in place.
-
ii) Outlet is following the Internal Shelf life standard?
-
iii) Is the water bath at the warmer reached 1 inch of the large food pan? - (if during the time of audit performed, the outlet is busy. mark it as Compliance + Observation. must have evidence.
-
iv) Fruit cutting is following the standard (6-8gram).
-
v) Frozen yogurt temperature within the standard range (-4°C to -9°C). <br>
-
vi) Mixed yogurt inside tank temperature within the standard range (0°C to 4°C).
B. Machinery SOP
-
i) Is the setting for the sauce warmer set at 45°C-60°C?
- Reported to Maintenance waiting for Technician to come
- Action Taken
-
ii) Carpigiani Yogurt Machine HOT setting is following the standard? (HOT value: 90, Overrun =4 , Setting = Yogurt mode).
- Reported to Maintenance waiting for Technician to come
- Action Taken
-
iii) Display Temperature for the kitchen chiller meet the requirement (0-4°C).
- Reported to Maintenance waiting for Technician to come
- Action Taken
-
iv) Display Temperature for the under-counter chiller meets the requirement (0-4°C).
- Reported to Maintenance waiting for Technician to come
- Action Taken
-
v) Chest Freezer temperature is -18°C and below.
- Reported to Maintenance waiting for Technician to come
- Action Taken
C. Others
-
i) Is the 8 steps of Handwashing poster sighted during the audit?
-
ii) Did the staff perform handwashing before in touch with food?
- Briefing and correction has been conduct at outlet
- Pending briefing to all staff
-
iii) 15 minutes procedures is being practice.
7. Other Facilities
Ice Maker Machine
-
i) The Ice Maker Cleaning Log and Ice Maker Daily Cleaning Record are available and updated.
-
ii) Is the Ice Make Machine clean and well-maintained?
Water Filter
-
i) Is the Water Filter record replacement log is available and updated?
Store Room
-
i) Is the storeroom clean and well-maintained / no crack / holes?
-
ii) Is the storage arrangement following the standard?
-
iii) Is the Pest Control Report available for the storeroom?
- Action Taken
- Pending Action
-
iv) No sign of pest was sighted during the checking. (Rat droppings/cockroaches/termites).
Toilet Facilities
-
The toilet is clean and in a good condition.
