ocean blue Cafe Status Report

• Café Location

• General Manager

• Manager On Duty

• Team Member(s) On Duty

• Conducted On

  Date

• Prepared by

Service

• All core products are in stock and available

  Yes

  No

  N/A

• All beverages are prepared accurately and presented correctly

  Yes

  No

  N/A

• Food and beverage case is merchandised accurately and stocked appropriately

  Yes

  No

  N/A

• Food and beverage case is clean, organized, signed, and priced properly

  Yes

  No

  N/A

• Correct prep procedure for food and beverages are being followed and hold times are being adhered to

  Yes

  No

  N/A

• World Tour Coffee is correctly presented with proper signage

  Yes

  No

  N/A

• Certified Barista scheduled on bar during peak periods

  Yes

  No

  N/A

• Drinks are delivered correctly to guest - sleeved, iced lid, straw, etc

  Yes

  No

  N/A

Outside

• Sidewalks, entry, and patio are clean and free of debris

  Yes

  No

  N/A

• Outside is free of cigarette butts and excess gum

  Yes

  No

  N/A

• Door glass and windows are clean and free of smudges

  Yes

  No

  N/A

• Patio is set up neatly; furniture is clan and in in good condition

  Yes

  No

  N/A

• Signs and posters are neatly hung and laminated

  Yes

  No

  N/A

Café

• Proper floor mats are on the floor to prevent spills and slipping

  Yes

  No

  N/A

• Walls are clean, free of dirt and smudges; paint is maintained

  Yes

  No

  N/A

• Vents and light fixtures are clean, working, and free of dust

  Yes

  No

  N/A

• High chairs are clean, free of debris, and in good condition

  Yes

  No

  N/A

• No damaged furniture or fixtures are evident (chairs, tables, lights, trash cans, merchandise, etc)

  Yes

  No

  N/A

• Condiment bar is clean and properly stocked

  Yes

  No

  N/A

• Display fixtures and merchandise is clean, organized, and free of dust

  Yes

  No

  N/A

• Café tables and chairs are clean and well organized

  Yes

  No

  N/A

• Coffee bar is clean and urns are shined and free of stains

  Yes

  No

  N/A

Counter and Bar Area

• Maintain and service all electrical equipment in the bar area

  Yes

  No

  N/A

• Register and transaction area is clean, organized, and free of clutter

  Yes

  No

  N/A

• Clean as you go standard in place; bar is kept clean and organized

  Yes

  No

  N/A

Restrooms

• Restroom floors and baseboards are cleaned and free of debris

  Yes

  No

  N/A

• All fixtures are in working order and shined

  Yes

  No

  N/A

• Towels and TP are properly stocked

  Yes

  No

  N/A

• Cleaning items are not stored in restrooms

  Yes

  No

  N/A

• Vents and light fixtures are clean, working, and free of dust

  Yes

  No

  N/A

• Trash cans are clean and not overflowing

  Yes

  No

  N/A

• Mirror is cleaned and free of water spots and smudges

  Yes

  No

  N/A

• Restroom cleaning has been signed and dated complete.

  Yes

  No

  N/A

Office

• Make sure all electrical equipment has no faulty wires, is not frayed or wires exposed.

  Yes

  No

  N/A

• Make sure all office furniture is in working order

  Yes

  No

  N/A

• Make sure all electrical equipment is maintained and serviced

  Yes

  No

  N/A

• Make sure office area is clean, organised and free of hazards and free of clutter <br>

  Yes

  No

  N/A

Housekeeping

• Prep areas area clean and organized

  Yes

  No

  N/A

• Walls are clean, free of dirt and smudges

  Yes

  No

  N/A

• Storage cabinets, drawers, walk in, freezer, and back room are neat and well organized

  Yes

  No

  N/A

• All window sills are clean and free of dust, crumbs, and coffee

  Yes

  No

  N/A

• Vents and light fixtures are clean, working, and free of dust

  Yes

  No

  N/A

• Floors and baseboards are clean

  Yes

  No

  N/A

Safety

• Have first aid box visible

  Yes

  No

  N/A

• Fire blankets accessible and visible

  Yes

  No

  N/A

• Correct fire extinguishers provide

  Yes

  No

  N/A

• Correct fire extinguishers are within current inspection date

  Yes

  No

  N/A

• Correct fire extinguishers are accessible

  Yes

  No

  N/A

• Correct fire extinguishers are visible

  Yes

  No

  N/A

• Have emergency exits are properly displayed

  Yes

  No

  N/A

• Hazard signage is visible in kitchen and all service ares

  Yes

  No

  N/A

• Correct fire extinguishers are pressurised correctly

  Yes

  No

  N/A

Electrical

• Safety switches installed and inspection up to date

  Yes

  No

  N/A

• Cords not frayed or bare

  Yes

  No

  N/A

• Electrical equipment serviced and maintained regularly

  Yes

  No

  N/A

• Warning labels attached to faulty equipment and disconnect from service

  Yes

  No

  N/A

• Electrical equipment near water be waterproof

  Yes

  No

  N/A

• Leads and extension cords

  Yes

  No

  N/A

• Appropriate signs available for slip hazards

  Yes

  No

  N/A

Floors are free of slip hazards

• Ramps and steps clearly marked

  Yes

  No

  N/A

• Floor surfaces even and undamaged

  Yes

  No

  N/A

• Walkways/Stairways/Ramps kept clear of boxes, rubbish, leads, or other trip hazards

  Yes

  No

  N/A

• • Ladders are stable and in good condition

  Yes

  No

  N/A

• Work areas are well lit

  Yes

  No

  N/A

Burns

• Hot parts of equipment are guarded or insulated

  Yes

  No

  N/A

• Hot parts f equipment are appropriately signed

  Yes

  No

  N/A

• Oil is manually filtered when cold

  Yes

  No

  N/A

• Gravity fed chute or automatic oil filtration system used

  Yes

  No

  N/A

• Steps have been taken to reduce heat in hot areas.

  Yes

  No

  N/A

Chemicals

• Material safety data sheets are available for all chemicals used in the workplace

  Yes

  No

  N/A

• Hazardous materials are appropriately marked

  Yes

  No

  N/A

• Wearing of PPE when handling chemicals

  Yes

  No

  N/A

Coffee

• Brewed coffee is rotated and accurate hold times are in place

  Yes

  No

  N/A

• Whole bean coffee is rotated based on roast-on date

  Yes

  No

  N/A

• Coffee is used within its Best Buy time (14 days of roasting)

  Yes

  No

  N/A

• Espresso is being used after 4-5 day aging time

  Yes

  No

  N/A

• All whole bean signs are present with roast on date noted on sign

  Yes

  No

  N/A

• Pars are up to date and accurate to ensure coffee quality

  Yes

  No

  N/A

• Espresso shots are being dosed and pulled within standards

  Yes

  No

  N/A

• Milk is portioned, steamed, and poured correctly; waste is minimized

  Yes

  No

  N/A

• Drink recipes are followed 100% to standards

  Yes

  No

  N/A

Kitchen

• Correct product rotation in use

  Yes

  No

  N/A

• Gloves and all sanitation practices (including hand washing) being followed

  Yes

  No

  N/A

• All products dated, rotated, and stored correctly

  Yes

  No

  N/A

• All equipment is well maintained, functioning correctly, and accurately calibrated (including thermometers)

  Yes

  No

  N/A

• Items are made 100% to recipe standard

  Yes

  No

  N/A

• Service times are within standards

  Yes

  No

  N/A

• Correct PPE equipment wore at all times

  Yes

  No

  N/A

Training

• Team members are trained using OH&S requirements

  Yes

  No

  N/A

• Reviews are current and up to date

  Yes

  No

  N/A

• Café is properly staffed with baristas

  Yes

  No

  N/A

• GM has a communication system in place with management and café team

  Yes

  No

  N/A

• 1:1's and check in's are scheduled with Team Leads and baristas on maintenance

  Yes

  No

  N/A