LN PPAD STORE AUDIT INSPECTION

Title Page

GENERAL

Colleagues apply and portray the company’s core values and practices. Colleagues can also recite them when asked.
Colleagues show warmth and happy attitude
Colleagues personal belongings or snacks are kept in designated areas
Personal Lockers are clean and in good condition
Colleagues personal tumblers have lids and are kept in designated areas
Colleagues are following complete uniform standards
No trash in the vicinity that is not in a trash can
Entrance doors are clean and working properly
Check that Manager is doing the Manager Checklist

Cashier counter is clean, organized, and presentable
Cashier asks for the customer's name and is using their name in their interactions
Cashier uses money checker for big bills
FOH are using buzzers
Cashier repeats order and counts customers change
FOH reminds customer to heat their donuts when dispatching
Tables are clean, wiped off, & not broken or wobbly
Store Floor is free of clutter
All miscellaneous items (pens, notebooks, tape, etc) are put in their proper places
Alcohol for customers is available and accessible
Doors and latches are working properly from FOH to BOH
Store features and decor are in proper condition and clean
Menu board (Digital and Sintra) are clean and in good condition
Store posters are clean and free of dust or dirt
Front acrylic or glass shield is clean
Display Chillers are organized correctly and within the correct temperature (0-7 Celsius)
Product displays are clean and in good condition
Microwave is in good working condition
No missing buzzers
No handwritten signs

Thawing Cassava is in the right chiller
Thawing filling is inside blue crate
Dough is portioned in 55 trays and 20. Check every plantsa
Meat of any kind & Toyo Sauce should not be in the same freezer as Cassava, Cheese, Ice and Niyog
Weight of BM is 250g (without siopao or lid)
BM has 'time cooked' indicated correctly on the bottom of the container
Bihon & Palabok noodle prep are portioned correctly (500g Bihon & 900g Palabok) and stored properly
Crates are clean, organized, and put aside
Handwash station is clean and with complete amenities (soap, paper towel, and sanitizer)
The sink/s are clean and unclogged
Refrigerator and freezer units are clean and neat
Refrigerator units are at the correct temperature (0 to 5 Celsius)
Freezer units are at the correct temperature (-1 to -18 Celsius)
Food stored is protected from contamination
Bagnet is made to order/no prep bagnet
Stock prep is being handled/stored properly
Donut crates are stored 6-8 inches off the floor
No more than 1 crate of donuts are being prepped with margarine at a time
Cleaning materials are stored properly and are in good condition
Chemicals are clearly labeled and stored away from food and ingredients
Bun racks are clean and in good condition
Planchas are washed and ready for use

Mixers are clean and working properly with no loose nuts or bolts that can cause physical contamination
Utensils, work surfaces, and equipment are cleaned and sanitized
Cooking tools/pans are in good working condition
Food cart of container used to transport food is clean
Ovens are clean and properly working
Cleaning materials are readily available and functional (mop, broom, microfiber, cleaning chemicals, gloves, sponges, etc)
Siopao Tostado rack door hinges and lock are properly working

Siopao: correct size, amount of filling and toasted level fits in color guide
Donuts: correct size, shape, and properly prepped with margarine and sugar all throughout
Pichi: correct texture, taste, cheese is in generous amount and color is within guide
Saute: correct taste, not too salty, vegetables are cut to appropriate sizes and correct toppings