OER 2018 - Domino's - SafetyCulture

Information

Store:
Location: (Open map->locate me)
Conducted On:
Store Manager:
Manager In Charge:
Evaluator Name:
Hot Bag Count:
Store Photo:
Sign Here:

OER

Product. Total 32 Points

Great/Remake Pizza's Section. 20 Points

Pizza 1 Rim/Rise - Size - Portion - Placement - Bake. 4pts
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Pizza 2 Rim/Rise - Size - Portion - Placement - Bake. 4pts
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Pizza 3 Rim/Rise - Size - Portion - Placement - Bake. 4pts
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Pizza 4 Rim/Rise - Size - Portion - Placement - Bake. 4pts
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Pizza 5 Rim/Rise - Size - Portion - Placement - Bake. 4pts
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Cut Test Pizza

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Comments/Feedback: Anchor Fluffy Consistent Centre Volume (FCCV) Pencil Thin Crust Coach on any ways that the pizza maybe improved

Product Section. 12 Points

Dough Properly Managed. 5pts o Dough must be within shelf life. o Next use dough within proper window of use. o Dough must not be blown. o All sizes of dough available. o Bases cannot be made and refrigerated. o Bases cannot be part stretched and kept for later. o Dough must be proofed before use. o Dough patties to be kept sealed side up. o Dough should not be covered in cornmeal while in the tray. o Mixed tray of dough in use at the stretching table, need to be dated with the current day’s date and within shelf life.
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Bread Products Properly Prepared. 2pts Garlic Pizza Bread o Fresh 6” dough must be used. o Fresh dough must be stretched to fit into 6” pan with 12mm -25mm up the side of the pan. o Correct portion of garlic butter, pizza sauce and cheese applied to product and evenly distributed. o Garlic pizza bread must be cut correctly and packaged in an approved garlic pizza bread box. o Twisted dough balls are not permitted to be pre-prepped. o Twisted dough balls may be cooked on a screen or in a pan.
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Approved Product and Procedure. 2pts
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Adequate PRP to handle expected sales volume. 2pts o Makeline food bins set up and stocked to last for no more than the next 2 hours of the business. o Makeline cabinet and walk-in should have sufficient food prepared to handle the days expected sales – at least 1 of each food item in the cabinet during quiet/lunch shifts to reduce steps and keep load times down, then fill for evening sales needs before the rush. o Proofed dough of all sizes should be available at ambient temperature on the stretch table – a ‘mixed’ tray may be used during quiet times. o Dough must not be used straight from the walk-in. o Coke fridge must be stocked with enough cold drinks for the days estimated sales. o Stores must have all core products in stock. o All products must be kept and stored in their correct environments. Water, all other drinks and ice cream flavours must be available. o Sauces used at makeline must be minimum of 10°C
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All Sides Properly Prepared. 1pt Chicken Strippers, Chicken Kickers and Chicken Wings. o Each order of chicken products consists of seven/fourteen or twenty-one pieces. o Only Domino’s approved packaging must be used. o Chicken Wings are to be cooked on silicon paper. o All other chicken products are to be cooked on foil. o Each order must contain the correct dips. Other Side Items o Only approved side items may be offered and the procedures and standards set by DPG must be adhered to. o Each order must be served to the set standard with the correct accompaniments. o Dessert cases must be opened and desserts dated individually at the time of delivery. NOTE: (14/21 portions of a chicken side order must be sold in the shared boxes.)
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Service. Total 32 Points

Delivered on Time (DOT). 15pts
- 84.50% - 100%
- 83.50% - 84.49%
- 82.50% - 83.49%
- 81.50% - 82.49%
- 80.50% - 81.49%
- 79.50% - 80.49%
- 77.50% - 79.49%
- 75.50% - 77.49%
- 73.50% - 75.49%
- 71.50% - 73.49%
- 69.50% - 71.49%
- 0.00% - 69.49%
Actual DOT %
Load & Rack Time. 5pts
Actual Load (min)
Actual Rack (min)
Out the Door % (OTD)
Single Bags %
3+ Bags %
WOW Greeting. 2pts o Customers/visitors greeted promptly and courteously with proper greeting (“Welcome” or similar market greeting). o Customers/visitors greeted within 9 seconds. o Always smiling and making eye contact when dealing with customers. o Phones not on hold for more than 1 minute. o Phones not put on hold unnecessarily.
WOW Driver at the Door. 2pts Driver at the door: greeting and role play provided with positive/friendlyattitude, smile, eye contact, provide coin change and say “Thank You”.
WOW - the concern - Apologize- 2pt

Brand Image Section. Total 22 Points

Team Members in Proper Uniform Attire. 3pts o All team members must adhere to uniform standards as set by DPG. Please refer to the current Uniform & Grooming standards guide for more information. Full uniform - hat, shirt, name badge, black trouser Smart & clean
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Grooming Standards Maintained. 3pts o All team members must adhere to grooming standards as directed in the current Uniform & Grooming standards guide. Hair, facial hair, jewellery, nails.
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Store Interior Clean and in Good Repair. 3pts o Toilet floor must be cleaned daily and sink and toilet must be cleaned and sanitised on a daily basis. o Floors, walls and ceiling must be clean and in good repair. o Baseboards and coving must be clean. o All light fixtures must have a cover in place, be clean and all bulbs must be fully operational and illuminated. o Light covers must be clean and in good repair (no cracks or missingcovers). o Heating, ventilation and air conditioning (HVAC) equipment must be clean and in good repair. o Electric insect killers are clean, in a good state of repair and not within 10 feet of open food. o Pest control system in place and current o Dunnage racks, shelving and dish drying racks kept clean and in good repair. o Rubbish bins, lids and hinges kept clean and in good conditions. o Any other equipment in use must be clean and in good repair. o All components of equipment used properly and in working condition. o Heat rack is clean and in proper working condition (including all bulbs). o Walls and floors must be sealed surfaces that are non-porous and easy to clean and sanitise – no bare brick, concrete, wood, etc. All food storage areas, including box storage areas, need to be sealed (no gaps or holes that pests could gain access through). o Push bikes and mopeds must not be stored in any food, or box, storage or food production areas o Maps must be updated, indexed and posted in vicinity of routing area.
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Customer Area and Customer View Clean and in Good Repair. 3pts o Customer area and customer view is clean (floors, walls, ceiling, equipment, light fixtures). o No excessive damage (floors, walls, ceiling, counter, sneeze guard, fixtures, windows). o All team members must behave in a professional manner. o No eating or drinking in customer view or evidence of doing so. o No staff food or drink in customer view including, but not limited to, the coke fridge, under the counter and on the cut table. o Computer terminals, counter, phones clean and organized. o Napkin holders clean and stocked, if available. o No general storage in customer area. o All lighting in working order. o Doors, windows and window sills clean. o All tables and chairs must be clean & in good condition o Bins need to be clean and not overflowing o Opening hours to be displayed o Toilets clean and in good repair (process around a two hourly check) o Window blinds are only allowed as part of a Late Night License Agreement and must be kept clean and in good repair. Only roller blinds are acceptable. If logo’d the logo must be approved and trademarked. Curtains and any other type of blinds are not allowed. o Holiday decorations are not allowed in the Production area. Holiday decorations in the customer area must be tasteful and must not create a hazard to customers. Domino’s packaging cannot be used as decorations. o Any audio devices may be used in the store, out of customer view, but must not be able to be heard in the customer area, unless a licence is held. o Opening times need to be professionally displayed. o Any store notices in customer view must be laminated or placed in a plastic sleeve. o Maps within customer view must be laminated or behind plexi-glass.
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Outside Entry Area Clean. 2pts o Building front, footpath and parking area immediately in front and at the back of the store is clean and in good repair, including the removal of branded rubbish and cigarette ends. o All areas around the store are kept clear of weeds. o Bin areas are clean and tidy – bins should not be overfilled. o Dough trays should not be stored outside unless there isn’t room inside the store. If they are stored outside they must be stacked neatly and safely and out of customer view whenever possible. Dough trays must be emptied of all rubbish and food debris before being returned to Commissary. o Dough dollies should only be stored in the store. o Doors, windows and window sills clean.
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Baking Equipment Clean and in Good Repair. 2pts o Ovens clean and working properly. o Ovens must be turned on and have reached the required temperature prior to the store opening. o Ovens, hood & filters must be clean and in good condition. o Oven finger arrangements must be set up correctly. All oven parts must be installed properly and in working condition. (Catch trays, motor guard, windows, fan guards etc). o Hood must have filters fitted clean and in good condition. o Time and temperature of oven must be set according to DPLLC guidelines. o If the store is using fast bake oven the approved sticker must be displayed. o Store must have two approved working oven decks. o If oven hood is fitted with a light then the light must be properly secured, covered and in full working order. o Pizza screens need to be in good repair and clear of carbon build up, they should be replaced if damaged or if carbon build up is excessive. o Wedge pans must be cleaned daily and dried before use, any pans in the front of the shop are considered in use so must be clean, and dry before the store opens. o Wedge pans must be checked for carbon build up and replaced if this becomes excessive or starts to lift and peel.
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Delivery Bags Clean, Functioning, In Good Repair. 2pts o Pizza delivery containers interior and exterior must be cleaned and sanitised on a daily basis and be in good repair. o Other approved party/school lunch containers in use must be clean and in good repair. o Stores should have adequate supply of Domino’s approved bags for estimated peak business. Need to have 1.5 usable hot bags per driver scheduled on the busiest night (minimum 15 usable bags). Bags and heating units must meet Domino’s Pizza specification. Each hot bag must contain only one (1) order. o CookTek® system requires minimum two (2) charger units per store. o Stores may have the new 3M Heatwave Bags instead of the Cooktek® system o Stores may use a mix of Heatwave and 3M bags but MUST STILL have 2 chargers UNLESS there are enough 3M bags to have 1.5 per driver on the busiest night in case the charger breaks down. o Markets using alternative delivery vehicles such as scooters, motor bikes or bicycles must ensure pizza delivery containers meet current standards, are clean and in good repair.
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Signage and Menu board current, displayed correctly, clean & in good repair. 1pt o All stores must have an approved menu board or handheld menu Current National deal material is displayed o All material current and professionally displayed in accordance with Domino’s Pizza standards – they must have a logo and be trademarked o No hand written signs or labels. o No non-Domino’s Pizza related material. o All wall displays are to be laminated or framed. o Approved menus available and stocked in approved holder. o Store hours and manager name may be etched in the front door. o Bluetac / Adhesive tapes not in use in customer view. o Approved interior and exterior signage and painted graphics must be properly displayed, illuminated, clean and in good repair. o All signage, print material and advertisements must meet DPG guidelines. o Advertising placed in the window must be professionally created and displayed, must not pose a security risk or exceeds 25% of window coverage. o If a window is installed between the Customer area and any other area, it must be covered with an approved graphic. o Approved window product graphics or approved opaque adhesive film is required on any side or back window where you can view the office or storage areas from outside the store. o If the office is visible from the Customer area, it must be covered with a Mylar reflective one way film or graphic film. o The dots of the new logo must be parallel to the ground. o with pricing.
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Walk In Cooler Clean and Working Properly. 1pt o Walk in clean and working properly. o Walk in temperature within specification (0°C-3°C). o Floor must be swept and mopped daily. o Door, floors, walls, ceiling and racks must be clean and in good repair. o Strip curtains must be fitted, clean and in good repair. o Wood or Glass is not permitted in the walk in. o Light must be operational and must be covered with protective shield. o There must be no standing water or water leaks that would cause Team Member safety issues or product contamination issues. o Fans must have a fan guard in place and fans, guards and condenser unit must be clean and working properly. o Walk-in door seal must be clean and in good repair. o Walk-in door handles must be clean and fully operational inside and out.
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Make lines Clean, properly working and in Good Repair. 1pt o Makeline (including seals) clean and in good repair. o Makeline cabinets, door gaskets, interior & exterior must be clean and in good repair. o Makeline bin temperature within specification (0°C-5°C). o Makeline cabinet temperature within specification (0°C-4°C). o All parts must be installed properly and in working condition (compressor grill cover, catch trays, catch tray grills, fan covers etc). Catch trays cannot have sharp edges. o Makeline lids cannot have sticky residue from old posters. o Any training aids (posters) must be laminated and clean and in good condition.
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Delivery Vehicles Represent a Positive Brand Image. 1pt o All vehicles displaying logos or graphics must properly represent the brand in all aspects of Image (e.g. pizza delivery containers). o Messages on delivery vehicles must be current and professionally displayed in accordance with Domino’s Pizza standards. o All logos must be trademarked. o Delivery vehicles (including scooters, bicycles, etc) should not show excessive damage or wear and tear o The interior of delivery vehicles should be clean and free of debris o Delivery vehicles should be free of all third-party advertising, offensive or controversial bumper stickers. o No animals are permitted in delivery vehicles. o Smoking is not permitted in any vehicle in use for delivering pizzas.
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Safety and Security Section. Total 5 Points

Drivers Making Drops, not Exceeding Maximum Amount. 1pt o Driver carrying £15 / €50 or less. This includes: store money and personal money. o Drivers are making regular drops after runs. o Floats and money taken during the shift should not be left in the driver’s cars.
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Caller Identification (Caller ID) and Security Callbacks Made. 1pt All incoming phone lines in Domino’s Pizza stores are to be equipped with caller identification (ID) where available. o All first time callers and orders that are suspicious in nature must be followed by a “Security Callback”. o If caller ID is not available in your area, you must utilise “Security Callbacks” to confirm orders including orders taken after dark, or any orders suspicious in nature. Personal customer data must not be visible to non team members e.g. Labels must not be kept face up in drivers cars, stuck anywhere on bike boxes, left on floor, etc.
Safe Utilised, Secured and Working. 1pt Store must have either a Time Delay or Validator safe in full working order. Where a time delayed safe is fitted, it must be: o Permanently mounted in the front of the store. o Fully utilised. o At no time left in the day lock / open mode. o equipped with a minimum 7 minutes delay. o equipped with cash drop capabilities. Manager in Charge must have access to all parts of the safe. If not, proper signage needed.
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Front till in compliance - No more than £100 in front till. 1pt o No more than £100 - €200 in each front till, recommended amount is £50 per till in use. o Front till is defined as the cash drawer(s) in customer view, or till used to make customers change, this could be in the office, or any accessible cash. o An additional till / small safe may be used to keep enough drivers floats for present day. Please see the Cash Control Policy on Portal for more information. o Till drawer must be kept locked at all times and the key accessible, but not in or near to the till (ideally secured on a team member). o Drivers float till / small safe must be locked at all times and the key accessible to the Shift Runner/Manager. o All other monies must be locked in a time delay safe.
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Safety Belts / Equipment in Use and Driving Safely. 1pt o Safety belts are required to be worn at all times once the delivery vehicle is in motion. o Cyclists and employees using other approved alternative vehicles are required to wear helmets with chin straps properly fastened. o When on a scooter, make sure your drivers wear the Domino’s approved jacket, trousers, helmet and gloves o Drivers should enter and exit the store’s parking area demonstrating safe driving skills. o During delivery runs, Drivers must drive at proper speed, make complete stops and drive courteously. o During delivery runs, Drivers must not carry passengers, unless they are a team member who is ‘on the clock’ they are in training or they have authorisation from the manager for that specific journey. o Drivers must not break the law
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Food Safety. Total 15 Points

Refrigeration and proper temperatures maintained. 3pts o Walk-in temperature within specification (0°C - 3°C). o Makeline bin temperature within specification (0°C - 5°C). o Makeline cabinet temperature within specification (0°C - 4°C). o Beverage cooler temperature within specification (0°C - 8°C). o Prep fridges temperature within specification (0°C - 4°C) this includes beverage fridges that have food in them e.g. coleslaw in coke fridges. o Product held at 5oC for more than 2 hours will be discarded. o Freezer temperature within specification (–18°C or below). o All HACCP paper work needs to be fully completed on a daily basis.
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Proper Hand Washing. 3pt o All hand sinks stocked with antibacterial soap, single use towels, hot and cold running water. o Hand sink is operational. o Team Members following proper hand washing procedure. o In-stores and drivers washing hands and using instant hand sanitiser at appropriate times. o All team members should wash their hands for 20 seconds. o If auto hand dryer is in use, it must be placed at least 2 feet from open food surfaces. o Team members should not touch bin lids after washing their hands. o If gloves are worn these must be changed or washed every time you would normally wash your hands. Remember gloves should only be worn to cover skin conditions or a dressing (plaster/bandage) as it is more hygienic to have bare hands and wash them regularly - gloves protect your hands not the food.
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Sanitation Procedures Followed. 3pt o All surfaces and utensils that come in contact with our products (direct or indirect) must be cleaned and sanitized at least every two (2) hours to reduce harmful bacteria levels (pizza cutter, peel, bubble popper, keyboards, herb shakers, cornmeal dolly lids, doors/door handles etc.) and an appropriate system must be in place. o Team Members must be able to explain the timing system to store visitors - DPG or EHO. o Correct concentration level of sanitizing agent must be used and team members must know where to find this information. Strips must be in date and in stock. o The food preparation/cleaning area and all utensils used for food preparation and handling (counters, sinks, can opener etc.) must be properly cleaned and sanitized before and after each use. o If food is prepped on the stretching table, makeline or cut table the relevant surface must be properly cleaned and sanitised before any pizzas are made or any food is removed from the oven. o All smallwares must be clean and in good repair. o Dip tubs must be cleaned at least daily. o All tubs used for storing parchment paper, foil, gluten free utensils, etc, must be changed/cleaned daily. o Cloths, scourers, etc are not allowed to be used on food surfaces or stored anywhere in the food production area. o All squeezy bottles are properly washed and sanitized before being refilled to avoid cross contamination. o All products must be stored safely & correctly (4” above the ground if movable or 6” off the ground if fixed) o All items must be stored on dunnage/racking or similar. Items cannot be stored on dough trays or directly on the floor, eg menus. o Blue trays used for storing Thin Crust shells must be cleaned and sanitised before use – no other colour tray should be used. o Blue trays are not permitted for any other storage and must be returned to commissary as clean as possible. All excess dough must be cleared to prevent pests being attracted. o Red trays are only permitted as base trays, if delivered as a cover tray they must be replaced with a blue tray at the earliest opportunity. o Yellow trays may be used to store non food items and as permanent storage in back of house areas. o All cleaning chemicals apart from sanitiser must be stored (when not in use) away from food prep areas ideally in the back/under sink areas or in a chemical cupboard o Cleaning chemicals must be stored in correct containers, labeled correctly and under no circumstances should they be mixed or put in the wrong bottles. o Aprons and other items of uniform are not permitted to be dried on the hot rack or oven o Outside gloves/ helmets are not to be left on any food contact surface. o Blue towel is not to be stored in the toilet. o Products coming out of the oven should never be handled with team members hands. o Staff food must be stored separately from Domino’s food and labeled clearly as staff food. It is not permitted to be cooked through the oven. o Staff food cannot be kept front of house or contain raw fish, meat or eggs. o Dine in stores to follow the colour coding procedure o Aprons/outside clothing is to be kept separate and not stored near any food or items that come into contact with food. o Clean Aprons are not to be hung with outside clothing. o Clean Aprons are to be kept separate from dirty aprons. o Dough cover trays must be clean.
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Product Within Shelf Life. 3pt o All products, including staff food within shelf life. o All products must be dated accurately and with an expiration date. o All opened products and products removed from, or with their original packaging opened, must be dated individually. o Any product in the makeline inserts at the end of trade must be dated with a shelf life of the end of trade of the following day- provided it will still be in date.
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Proper End-Bake Temperatures. 3pt All product temperatures out of the oven must be at least 165°F (75°C)
Monthly Pest Control Service in Place. 0pt o 4-6 Week pest control service in place o Must be performed by a performed by a Certified Pest Control Operator (CPCO) Documentation must be available for review

Extreme Violations Section (The OMG! and any violations that will create extreme damage to the Domino’s brand and/or its customers.)

DOUGH ◦ 1 or more trays of sheeted dough in store. ◦ Expired by 5 or more days ◦ Extremely under proofed dough or on day 1 without following proofing guidelines ◦ Out of stock of required dough sizes ◦ Any single tray of dough that has been re-dated will be classed as an extreme
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MULTIPLE EXPIRED PRODUCTS (non dough) ◦ 5 or more sizes or types of ingredients/ products no longer in their original unopened cardboard packaging. ◦ Certain products will be treated as groups of one eg: dips, drinks, prepped sauces/ squeeze bottles ◦ Any single item of food out of date by more than 5 days will be classed as an extreme. ◦ Any single item of food that has been re-dated will be classed as an extreme. This does not include misdated errors
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TEMPERATURES: ◦ Any chilled food that is above 8’C, in the UK, and above 5’C in the ROI, as this is the legal limit for chilled foods ◦ Ice-cream above -12C as this then becomes a potential food safety hazard
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EXTREMELY DIRTY STORE/STORE IN EXTREME DISREPAIR: ◦ Extremely dirty store/store in extreme disrepair eg. Oven/makeline unusable ◦ Pans & screens dirty beyond neglect – 50% or more with carbon build-up ◦ Cook Tec system in use but not functioning, Cook Tec hotbags in use without chargers or cores ◦ No running water ◦ No working heat rack available for use ◦ Dirty beyond neglect
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EXTREME UNIFORM/GROOMING ISSUES: ◦ 3 or more core violations on one team member and/or 3 or more team members with core violations (regardless of number of people on shift) ◦ Core uniform violations: hat, shirt, jacket/body warmer, shoes, trousers/shorts, aprons, helmet, bike rider jacket, bike rider trousers and safety gloves dirty/disrepair beyond neglect or not worn ◦ Core grooming violations: facial hair beyond 1" (if handling food without wearing a beard snood); offensive tattoos; any jewelry other than a plain metal wedding ring without stones, and a plain metal bangle, worn for religious or medical reasons; nail varnish and false nails.
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RODENTS, INSECTS AND PEST CONTROL ◦ Evidence of rodents and/or insects found in store ◦ Pest control not completed on a 4-6 week basis ◦ Pest control not completed by a Certified Pest Control Operator ◦ No documentation of pest control services
OTHER EXTREME: ◦ Store not open as per required hours ◦ Illegal drugs, alcohol or weapons found in the store ◦ Domino’s Pizza reserves the right to call an Extreme Violation that is not included in one of the above 5 categories These are violations that create extreme damage to the Domino’s Pizza brand and/or its customers.
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Additional Comments/Action Plan

Temperature

Walk-in/Chiller temperature within specification (0°C - 3°C)
Makeline bin temperature within specification (0°C - 5°C)
Makeline cabinet temperature within specification (0°C - 4°C)
Beverage cooler temperature within specification (0°C - 8°C)
Freezer temperature within specification (–18°C or below)
Prep fridges temperature within specification (0°C - 4°C) this includes beverage fridges that have food in them e.g. coleslaw in coke fridges