LO SITE - FLASH AUDIT - duplicate

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

1. HOD Meeting - Conducted EVERY Monday as HC / GM & AM / SC if possible.

• Last weeks Sales reviewed

  YES

  NO

• 1.1 Review sales and labor for the coming week

  YES

  NO

• 1.2 As per our 'Commitments' Have we posted a Rota for the Week commencing next Monday?

  YES

  NO

• 1.3 As per our commitments have we ensured team members are not on CLOPENS / AFD's / Weekend Splits, back to back doubles & are not working more than 48 hours?

  YES

  NO

• 1.4 If you have marked 'no' to any of the above commitments due to a lack of team please check you have Adverts placed on ATS, Facebook, Instagram & that you can recruit enough team members to build a world class Rota.

  YES

  NO

• 1.5 Please review the detail corrections report for any voids and refunds? Anything on there that shouldn't be?

  YES

  NO

• 1.6 Review coffee & food timings from logwood - any challenges and tweaks to make here to improve timings?

  YES

  NO

• 1.7 Review FOH & BOH Diaries - Are they complete? Are your Supers / AM's / SC's etc completing adequately.

  YES

  NO

• 1.8 Check any MD reports that have come in & review. Create an action plan where needed & communicate results

  YES

  NO

  N/A

• 1.9 Review FiB & agree any action plan required - what are our guests telling us?

  YES

  NO

• 1.10 Please check your FIB open cases and close by the end of the day

  YES

  NO

• 1.11 Please ensure you communicate any issues or actions to your team through a dash on your noticeboard or WhatsApp

  YES

  NO

• 1.12 Please order Dish Of The Week, post on your WhatsApp group and encourage any FOH member to go and cook it !

  YES

  NO

2. Shop window

• 2.1 Fire Buckets - Check to see they are clean, free from rubbish, ciggy butts etc. are they well presented?

  YES

  NO

  N/A

• 2.2 Ensure your outside areas are swept, clean and all tables are set up with menus, sugar pots, QR codes, nice flower pots or pretty things that add to the lounge feel.

  YES

  NO

  N/A

• 2.3 Check, maintain and water plants. Please make sure your checking these daily as well.

  YES

  NO

  N/A

• 2.4 Are the lights on the signage in working order?

  YES

  NO

• 2.5 Is the Lounge signage clean?

  YES

  NO

• 2.6 Menu box cleaned and polished

  YES

  NO

• 2.7 Are all windows clean, inside and out including windowsills?

  YES

  NO

• 2.8 Are the entrance tiles mopped and clean of dusts in the corners?

  YES

  NO

3. FOH ATD

• 3.1 Coat stand - Make sure your coat stand is free from lost property and any unclaimed items taken to the charity shop

  YES

  NO

• 3.2 Table legs - Must be clean and free from mop stains

  YES

  NO

• 3.3 Disabled table wedges - Do you have disabled table wedges on site

  YES

  NO

• 3.4 Check Cleaning standards - are your cleaners leaving your floors clean and polished clear from dust, including any stairs

  YES

  NO

• 3.5 Check all light covers are free from dust and polished (Any high level dust please inform your ops)

  YES

  NO

• 3.6 Bar set up is free from clutter, with cake stands clearly displayed during the day and bar snacks during the night

  YES

  NO

• 3.7 Back Bar - Ensure it is not a dumping ground and looks great for the guest's eye (If it is not something you sell it is not something you should see)

  YES

  NO

• 3.8 Ensure fridges are full, clean, bottles are rotated and faced up

  YES

  NO

• 3.9 Trays - Ensure the trays are washed regularly throughout the day (no beer stains on the trays

  YES

  NO

• 3.10 Sugar pots - Must be full and kept clean

  YES

  NO

• 3.11 Please ensure boiling water is NEVER used anywhere but at the coffee machine. We DO NOT ever serve boiling water to guest for baby bottles/food, we DO NOT give it to chefs for poaching pans and we NEVER use it to polish cutlery with (polish cutlery with warm water and a spot of vinegar). BOILING WATER only goes in coffee cups

  Staff updated

4. Toilets

• 4.1 Ensure toilet checks are completed at hourly intervals through the day.

  YES

  NO

• 4.2 Pay particular attention to toilet paper availability.

  YES

  NO

• 4.3 I hand dryer scum visible remove immediately?

  YES

  NO

• 4.4 Are all toilet locks in working order?

  YES

  NO

• 4.5 Ensure hot water is not boiling, would you put a Childs hand under it, and if not report to maintenance.

  YES

  NO

5. Coffee Section

• 5.1 Ensure coffee machine has been broken down correctly and cleaned every night (ensuring the coffee machine is available at all trading times).

  YES

  NO

• 5.2 Check crockery - cups, saucers, spoons, tea pots, lids - Do you have enough to get you through a peak service.

  YES

  NO

• 5.3 Conduct crockery inventory - review against sales from last week to do you have enough for peak sales.

  YES

  NO

• 5.5 Does your coffee weigh 18g and dispense in 26 - 28 seconds, refer to the coffee guide If need it https://bit.ly/3q7CzL6

  YES

  NO

• 5.6 Please ensure you are using blue top milk as a default and only the red top on request.

  YES

  NO

6. Back of house- Kitchen

• 6.1 Check LSFBB cooking temperature & cooling log records are complete. Encourage & ensure all key items (Chicken / Burgers in particular) are being probed from the grill.

  YES

  NO

• 6.2 Check you have 2 probes have they been correctly calibrated in iced water & boiling. Ensure this is recorded in LSFBB. (Please upload recent picture reported)

  YES

  NO

• 6.3 Cold Food – Our number 1 guest complaint… If it’s not hot DON’T serve it… Pay particular attention to breakfasts & our BEANs… If you can’t see a lid & steam on your Bain Marie then its wrong.

  YES

  NO

• 6.4 Check chef uniforms and ensure all chefs in clean attire and have pride in their appearance. Do they all have hats?

  YES

  NO

• 6.5 Low level cleaning - Our #1 NSF fail; Please shine a torch under the fridges, on the fridge legs, dishwasher floor let's get them shiny!

  Media

• 6.6 Mushrooms are daily prep ONLY - We DO NOT prep mushrooms for 3 days & the label MUST be for today. Bin any remaining at the end of the day - Daily, Fresh prep only thank you.

  YES

  NO

• 6.7 Fryer oil- Is 'Magnesol' in place & is it being used? If you aren't sure here please call your OC for guidance.

  Media

• 6.8 Check ALL fridges. Are all items labelled and within date?

  YES

  NO

• 6.9 Hand wash sinks- Check for Soap, Blue roll, that there is no debris in or around the sink

  YES

  NO

• 6.10 Spot check Fridge Maps are accurate to what is stored in the fridges - Muscle memory is essential for good services & the right things in the right place ALL the time is critical.

  YES

  NO

• 6.11 Check the walk-in fridge: All food labelled and rotated?

  YES

  NO

• 6.12 Check P'n'P sheet is up to date and according to current sales.

  YES

  NO

• 6.13 Check prep and par automated email and adjust prep and par sheet accordingly. Any confusion see your ops.

  YES

  NO

• 6.14 Check Beans in Ban Marie temperature - ensure above 60 degrees

  YES

  NO

• Check Ban Marie bean lid has a gap (a notch) for the spoon so it sits tight - if no gap/notch please order on United

  Pass

  Fail

  N/A

7. KP Area

• 7.1 Is the KP section clean, tidy and set up for war! Ensure its organized & not just a dumping ground.

  YES

  NO

• 7.2 Is there clearly designated/separate areas for clean and dirty dishes?

  YES

  NO

• 7.3 Is your sink full with clean, hot and soapy water?

  YES

  NO

• 7.4 Dishwasher- Shine a light! Are the arms clear of debris; the insides clean of bacteria build up? As Clean inside as out please.

  YES

  NO

• 7.5 Everyone is a KP - please be reminded that 'the engine room' of your Lounge is operating at all times. ie - even if we don't have a KP on shift we can all bash a tray of dishes through.

  YES

  NO

• YES

  NO

8. ALLERGENS

• 8.1 Do you have a full purple kit? is this stored correctly and cleanly?

  YES

  NO

• Please order direct with United

• 8.2 Do you have a separate area for the cooking / preparation of all allergens?

  YES

  NO

• 8.3 Is your allergen area clean & free from any debris?

  YES

  NO

• 8.4 Review your entire team for allergen completion ensure 100%

  YES

  NO

• 8.5 Please review the allergen section on your last MD report. Are you confident the entire team are aware of the process?

  YES

  NO

9. BOH

• 9.1 Are there any deli tubs or ice cream containers being used for general storage? If so please remove. Ensure orders placed on United for correct gastro.

  YES

  NO

• 9.2 Plastic prevention policy - We have far too many foreign objects in guests food - plastic being the major offender - Ensure no cling firm, plastic tubs, snipped cartons etc are on the line.

  YES

  NO

• 9.3 Please count how many small panini type plates you have & ensure this is enough for peak service; Panini’s MUST be served on these plates at all times

  YES

  NO

10. BOH reset Kitchens ONLY

11. BOH Areas

• 11.1 Back corridors clean and free from excess boxes /delivery's etc <br>Any problems with collection are reported to crates@reynolds-cs.com

  YES

  NO

• 11.2 Ice machine - Check cleaning schedule up to date, is it clean & free from bacteria? Shine a light.

  YES

  NO

• 11.3 Is the cellar clean & tidy - Are the gas bottles chained up?<br>If you have more than 5 empty gas canisters, arrange for BOC to collect on their next delivery’

  YES

  NO

Sign-off

• Name & Signature

  Sign

• Is there a copy of the Managers Guide, Cash training book, Stocks training book, Fourth training book, First Steps trainer notes on site?

  Select Yes we have a copy of all No I am missing a copy of (please state what you are missing)

  • Yes we have a copy of all
  • No I am missing a copy of (please state what you are missing)