OM CHECK

• VISIT TYPE

  ANNOUNCED

  UNANNOUNCED

• RESTAURANT NAME & NUMBER

• MANAGER ON DUTY

• CUSTOMER SERVICE WORKER

• FOOD SERVICE WORKER

• CONDUCTED BY

• CONDUCTED ON

  Date

POINT OF SALE

• 1a. Was your order correctly packed?

  YES

  NO

• 1b. Was the correct packaging used?

  YES

  NO

• Question 1.

  YES

  NO (1)

• 2. Did you receive the correct menu items?

  YES

  NO (5)

PRODUCT MANAGEMENT

• 3. No out of date product in the cool room

  YES

  NO (6)

• 4. Are all chicken products available for sale?

  YES

  NO (2)

• 5. Do all chicken products have holding times?

  YES

  NO (4)

• 6a. Are all chicken products within holding times?

  YES

  NO

• 6b. Is chicken held in a single layer & not double stacked?

  YES

  NO

• 6c. Is chicken held in the correct warmer?

  YES

  NO

• Question 6.

  YES

  NO (3)

• 7a. Do all other products have hold times?

  YES

  NO

• 7b. Are other hot products within hold time?

  YES

  NO

• Question 7.

  YES

  NO (3)

• 8. Is MP&C completed every half hour?

  YES

  NO (3)

• 9. Are hot side items at correct temperature?

  YES

  NO (3)

• 10. Is Original Chicken at the correct temperature?

  YES

  NO (3)

• 11. Are other chicken products at correct temperature?

  YES

  NO (3)

APPEARANCE

• 12. Chicken is not greasy?

  YES

  NO (3)

• 13a. Chicken is moist & not dry?

  YES

  NO

• 13b. Chicken breading is even in appearance?

  YES

  NO

• 13c. Chicken breading not doughy in appearance?

  YES

  NO

• 13d. Chicken does not have blown drums?

  YES

  NO

• 13e. Chicken colour is within standard?

  YES

  NO

• Question 13.

  YES

  NO (2)

• 14. Is burger assembled correctly?

  YES

  NO (2)

• 15a. Chips are fresh?

  YES

  NO

• 15b. P&G & chips have the correct appearance & taste?

  YES

  NO

• Question 15.

  YES

  NO (2)

COOKING

• 16a. There are no signs of oil break down in cookers & fryers?

  YES

  NO

• 16b. Oil levels are correct in cookers & fryers?

  YES

  NO

• 16c. Bottom of the collectors are hot to touch?

  YES

  NO

• Question 16.

  YES

  NO (3)

• 17a. Breading has been sifted?

  YES

  NO

• 17b. Dip basket and water are clean?

  YES

  NO

• Question 17.

  YES

  NO (2)

• 18. No FSC Identified

  YES

  NO (11)

RATING

• 0 POINTS LOST = OBSESSIVE
  
  1 - 9 POINTS LOST = SATISFACTORY
  
  >= 10 POINTS LOST = BELOW TARGET
  
  ANY FOOD SAFETY CRITICALS = BELOW TARGET

• YOUR RATING

  Select OBSESSIVE SATISFACTORY BELOW TARGET

  • OBSESSIVE
  • SATISFACTORY
  • BELOW TARGET

• CONDUCTED BY

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• MANAGER ON DUTY

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