M1 AMSS

• Store Name & Number

• Conducted on

  Date

• MOD

FOOD SAFETY COMPLIANCE

• Check all chicken UBD's.

  Safe

  At Risk

  N/A

• Check fresh salad ingredients UBD & Sauces, butter and FCB bibs.

  Safe

  At Risk

  N/A

• KITCHEN

• Is there water in the warming cabinet?

  Yes

  No

  N/A

• Is breading sifted and at least half full?

  Yes

  No

  N/A

• Is dip basket and dip water clean after breading has finished?

  Safe

  At Risk

  N/A

• Are oil levels correct?

  Yes

  No

  N/A

• CHECK TEMPERATURES OF THE FOLLOWING PRODUCTS

• Chicken

  Safe

  At Risk

  N/A

• Potato and gravy

  Safe

  At Risk

  N/A

• Coleslaw

  Safe

  At Risk

  N/A

• CHECK HOLD TIMES AND UBD's

• Krusher bar - chart in date? No scoops left in crumb? Carpigiarni nozzle cleaned?

  Safe

  At Risk

  N/A

• Burger bar - chart in date/time? Croutons/onions dated? Burger fridge products within use by date? Buns & Torts timed? Sauces in date?

  Safe

  At Risk

  N/A

• Bulk and packed preps

  Safe

  At Risk

  N/A

• Check all cooked chicken products

  Safe

  At Risk

  N/A

• CHECK FOR FOOD SAFETY SIGNIFICANTS- observe team or check for knowledge of the following.

• Hand washing procedure being followed and hand washing station stocked?

  Safe

  At Risk

  N/A

• Duke unit timers pressed?

  Yes

  No

  N/A

• No carry over foods? Salad bar and prep?

  Safe

  At Risk

  N/A

• Rational oven cleaned and sanitised after raw prep? (Bench and handle)

  Safe

  At Risk

  N/A

• Check rational oven for chemical residue inside the oven.

  Safe

  At Risk

  N/A

• Razzle cone and nozzle overnight sterilisation process

  Safe

  At Risk

  N/A

• Are red aprons worn when required?

  Safe

  At Risk

  N/A

• Chux usage and management

  Safe

  At Risk

  N/A

• Are chicken crates being used for storage - other than chicken products

  Safe

  At Risk

  N/A

• Cookers have no breading flour on lid, top, front & handles prior to lifting chicken out.

  Safe

  At Risk

  N/A

• Are sinks set up correctly and 3 step cleaning process is utilised?

  Safe

  At Risk

  N/A

• Are chemicals stored below 150cm, away from food, food prep area's and food packaging?

  Safe

  At Risk

  N/A

• MOD can demonstrate how to perform low end thermometer calibration and explain high end calibration?

  Yes

  No

  N/A

• Check Ops Diary compliance<br>*Is there evidence of falsifying -thermometer calibration- does MOD know their boiling point?<br>*Corrective action recorded<br>*Incomplete maintenance tasks reassigned?

  Safe

  At Risk

  N/A

• COMPLETE A PEST WALK - CHECK PEST REPORTs

• Any pests sighted?

  Safe

  At Risk

  N/A

• Can MOD locate the SDS & Food Safety Program in the Learning zone?

  Yes

  No

  N/A

• Does MOD know where to locate and print allergen and nutritional information if customer asks for one?

  Yes

  No

  N/A

• CHECK STORE CLEANLINESS

• Is the car park and restaurant exterior clean and well maintained?

  Yes

  No

  N/A

• Is the dining room clean and well maintained?

  Yes

  No

  N/A

• Are the toilet facilities clean, well maintained and stocked? Is there hand soap and sanitiser?

  Safe

  At Risk

  N/A

• Check front counter

  Safe

  At Risk

  N/A

• Check floors, floor drains,walls, skirting, ceiling, lights and vents

  Safe

  At Risk

  N/A

• Check cooking equipment - fryers, matts, oven, stove, microwave

  Safe

  At Risk

  N/A

• Check heating equipment - duke, Warmer drawers, U/R cabinets, henny penny's

  Safe

  At Risk

  N/A

• Check cooling equipment - seals, ceiling mould, fans, storage racks & floor

  Safe

  At Risk

  N/A

• Check preparation equipment - breading table, burger bench, prep bench, potato mixer (make sure the knob is at speed 1), FCB, razzle, chip loading trolley, oven trolley.

  Safe

  At Risk

  N/A

• Check storage area - shelving, boxes sealed

  Safe

  At Risk

  N/A

• Check sinks - underside, leaks, hose clean

  Safe

  At Risk

  N/A

• Is the dumpster room area clean and well maintained?

  Yes

  No

  N/A

WORKPLACE HEALTH AND SAFETY COMPLIANCE

• Check for safety hazards

• Is stock stored correctly? (Check heights chart)

  Safe

  At Risk

  N/A

• Fire exits not obstructed?

  Safe

  At Risk

  N/A

• Main switchboard not obstructed?

  Safe

  At Risk

  N/A

• Team member boots - no holes or splits

  Safe

  At Risk

  N/A

• Entry door not locked?

  Safe

  At Risk

  N/A

• Safe key locked?

  Yes

  No

  N/A

• First aid kit stocked and within UBD?

  Safe

  At Risk

  N/A

• Cords are off the floor?

  Safe

  At Risk

  N/A

• Hot grill plate procedure - quiz the team

  Safe

  At Risk

  N/A

• Drop boxes locked and in use

  Safe

  At Risk

  N/A

• PPE available and in use - do they use it for high end Thermometer check?

  Yes

  No

  N/A

• No glass in store except light bulbs and chip lamps (stored in a locked cupboard) ask MOD where they're stored.

  Safe

  At Risk

  N/A

• Fire extinguishers and fire blanket?

  Safe

  At Risk

  N/A

• Any cracks on switches? Check polishing bowl switch.

  Safe

  At Risk

  N/A

• Any portable radio in store?

  Safe

  At Risk

  N/A

• Does MOD know the procedure for Electric shock?

  Yes

  No

  N/A

• Is the safety focus book signed and completed? Is the team aware of current safety focus and were there any safety incidents noted from last period?

  Yes

  No

  N/A

• Test and tag in date?

  Safe

  At Risk

  N/A

• CHECK SAFETY AUDIT AND ACTION PLANS

• Has information to be actioned been transferred to the Safety Action plan in the Ops diary?

  Yes

  No

  N/A

DIRECTING ACTIVITIES TO MEET CUSTOMERS NEEDS

• Have Ocl's been completed/started?

  Yes

  No

  N/A

• UNIFORM STANDARDS - are all TM's and MOD in complete uniform? No jewellery? Correct Name badge?

  Yes

  No

  N/A

• GES RESPONSES - ask MOD and TM's the following questions

• How many responses? Top box 1? Top 2 box?

• Is the GES action plan utilised? What are the 2 opportunities noted from responses?

  Yes

  No

  N/A

• Observe order taker: Was receipt provided and survey mentioned? Are they asking guests for their name?<br>Observe presenter: Was the order repeated and survey mentioned?

  Yes

  No

  N/A

• PRE-SHIFT MEETING

• Is pre-shift meeting posted and updated? Can team members explain what was on their pre-shift meeting chart/discussion

  Yes

  No

  N/A

• OBSERVE SOS

• Is the shift staffed correctly? Aces in their places? Service flow is flowing?

  Yes

  No

  N/A

• Are all products available for sale? Any product run-outs?

  Safe

  At Risk

  N/A

• Is MOD directing activities to meet SOS targets - visible on the floor, slide deployment.

  Yes

  No

  N/A

• Are projections posted and utilised?

  Yes

  No

  N/A

• Is the order confirmation screen on and operational

  Yes

  No

  N/A

• Is current promo build charts, portioning tools and equipment set up and utilised correctly?

  Yes

  No

  N/A

• Is last week's newsletter printed and signed by all management and posted on communication board?

  Yes

  No

  N/A

• Do team members know the measures for YKR and YSR?

  Yes

  No

  N/A

• How many are on Yammer?

• Workplace giving % - target is 70% or more?

• Review Rocc action plan- is there evidence that the plan is utilised? ARM review completed on plan?

  Yes

  No

  N/A

• BALANCE SCORE CARD

• Is the BSC current and posted? Does MOD know current BSC result? Is the BSC action plan utilised and actioned? Can MOD identify BSC opportunities?

  Yes

  No

  N/A

• Manager on duty

  Sign

• Area Manager

  Sign

ALL DEVIATIONS REQUIRE AN ACTION PLAN. Complete an action plan with actionable dates.