OMA Q2

• Client / Site

• Conducted on

  Date

• The OMA is based upon a points system. The points available are noted in each section. The OMA is carried out once a Period. For total bonus and pass mark please refer to Bonus Structure.

CUSTOMER FOCUS

• Pavement, outside furniture and A board are clean and in good repair (A board display correct message for day part).

  Yes

  No

  N/A

• External shop signage is working, windows are clean (with correct opening times in an undamaged sign) and entrance mat clean.

  Yes

  No

  N/A

• Internal shop signage's clean and undamaged (product labels clean and correct information displayed, all menu boards clean and correct information displayed).

  Yes

  No

  N/A

• Shop temperature & music is right for the customer.

  Yes

  No

  N/A

• Customer toilets clean, well stocked and in good repair.

  Yes

  No

  N/A

• Shop floor immaculate and covered appropriately (tables and floors being clean, bins not overflowing, condiment station fully stock & organised).

  Yes

  No

  N/A

• Staff greeting customers when entering shop and friendly personality on tills. It’s a welcoming shop.

  Yes

  No

  N/A

• Staff and Managers consistently wear correct/appropriate clothing (see dress code guidelines).

  Yes

  No

  N/A

• Enough tills being manned at peak times. Red feet always covered (observation).

  Yes

  No

  N/A

• We actively manage queues, calling down queues politely. We are 'Guest Aware'.

  Yes

  No

  N/A

• Management presence on the shop floor during the peak times (breakfast and lunch rush)

  Yes

  No

  N/A

• Gateway question adhered by the team (observation during the audit).

  Yes

  No

  N/A

FOH

• Daily Shop Record completed for the day part (variances are circled and appropriate action taken and recorded).

  Yes

  No

  N/A

• Sampling available throughout the day and our teams can describe/recommend products to our customers (ask them).

  Yes

  No

  N/A

• Selection appropriate for the day part (following availability for the day).

  Yes

  No

  N/A

• Front counter well stocked and display glass clean (impulse buys and crisps baskets well stocked with products arranged neatly and brought forward - debris free).

  Yes

  No

  N/A

• Till area is tidy, correctly stocked and clean.

  Yes

  No

  N/A

• Shop floors, inside furniture, walls, A/C vents and ceilings are clean and in good repair - all lights work.

  Yes

  No

  N/A

• Salads sold from display fridge on the shop floor - following 1 day shelf life.

  Yes

  No

  N/A

• All shop equipment is clean and in good repair (all outstanding maintenance jobs are reported via Wunderlist).

  Yes

  No

  N/A

• All merchandising principles are followed (hot pass, salad pass & display fridge look great, products arranged neatly and brought forward).

  Yes

  No

  N/A

• Fridge signs (infills) are used appropriately (they are clean and undamaged).

  Yes

  No

  N/A

BOH

• Fridges and freezers (clean, seals not damaged, well organised and in good working order).

  Yes

  No

  N/A

• Floors, walls, A/C vents, ceilings, dry storage areas and lights in the kitchen are clean and in good repair.

  Yes

  No

  N/A

• Benches, bins and kitchen racking are clean and in good repair.

  Yes

  No

  N/A

• Sink areas, kitchen dishwasher and surrounding area (clean and in good repair).

  Yes

  No

  N/A

• All kitchen small equipment is clean and in good repair (all outstanding maintenance jobs are reported via Wunderlist).

  Yes

  No

  N/A

• Rubbish rooms, store rooms, back corridors and stairs (clean and in good repair).

  Yes

  No

  N/A

• COSHH room and mop equipment (clean and in good repair).

  Yes

  No

  N/A

• All staff areas are appropriately used (clean and in good repair).

  Yes

  No

  N/A

• Blue roll and soap available in all dispensers.

  Yes

  No

  N/A

• Bench set up - all equipment and scoops necessary for production available (each individual bench).

  Yes

  No

  N/A

• Daily Kitchen Record completed for the day part (variances are circled and appropriate action taken and recorded).

  Yes

  No

  N/A

• Goods in weights check completed (scale working - charged).

  Yes

  No

  N/A

• Production sheet being used effectively with products assigned to TMs and each TM have "My bench" for the day.

  Yes

  No

  N/A

• Labels sheet from PDM actively used (there is enough labels printed for the daily production - considering on demand).

  Yes

  No

  N/A

BARISTA

• Barista wears correct uniform (see dress code guidelines).

  Yes

  No

  N/A

• Barista is ‘Guest Aware’ (see graduation check list).

  Yes

  No

  N/A

• Packaging, ingredients, equipment and utensils available and in good order (area set for success).

  Yes

  No

  N/A

• No out of date Products or Ingredients.

  Yes

  No

  N/A

• All open products/ingredients have correct day label where appropriate.

  Yes

  No

  N/A

• Hopper for coffee grinder does not have a build up of oil from coffee beans. Coffee grinds cleaned away regularly.

  Yes

  No

  N/A

• Jugs are rinsed out regularly inside with hot water and cleaned outside with sanitizer to remove old milk residue. Thermometers and clips have no milk debris.

  Yes

  No

  N/A

• Coloured j-cloths are kept in separate stainless steel shaker bases and every 30 minutes placed in coffee cup with hot water to clean.

  Yes

  No

  N/A

• Whisk is cleaned by holding under running hot water after every use and stored on top of machine when not being used.

  Yes

  No

  N/A

• Check dose of ground coffee weighs 18 gm (+/-1 gm).

  Yes

  No

  N/A

• Coffee Extraction Time is completed for the day so far (23 second target +/- 2 seconds).

  Yes

  No

  N/A

• Fill level check has been carried out for the day, 40 ml target for double shoot.

  Yes

  No

  N/A

• Milk thermometer calibration up to date and Barista can demonstrate procedure for calibrating thermometers (ask to show you).

  Yes

  No

  N/A

• All cups being marked and called by TMs on tills during the busy periods - coffee calling system in place and adhered, (reusable cups standards follow - How To).

  Yes

  No

  N/A

• Steam wand purged before every use and cleaned after every use with the correct colour cloth (Blue for DAIRY, Red for ALMOND; Green for COCONUT & SOYA).

  Yes

  No

  N/A

• Back flushes the machine after every 10 to 15 coffees.

  Yes

  No

  N/A

• Milk is heated to the correct temperature, 60◦c for coffee. Thermometers are used at all times.

  Yes

  No

  N/A

• Blind Weight Check (Cappuccino 290 gm +/- 15 gm; Latte 350 gm +/- 15 gm; Flat White 250 gm +/- 10 gm).

  Yes

  No

  N/A

HOTTIE

• Hottie wears correct uniform (see dress code guidelines).

  Yes

  No

  N/A

• Packaging, ingredients, equipment and utensils available and in good order (area set for success).

  Yes

  No

  N/A

• No out of date Products or Ingredients.

  Yes

  No

  N/A

• All open products/ingredients have correct day label where appropriate "and stored in correct containers".

  Yes

  No

  N/A

• Recipe cards and HTC available. All products made according to Recipe Cards.

  Yes

  No

  N/A

• Hot pass set for success following Par Levels during the peak times (breakfast/lunch). Par Levels reflecting business needs (observation).

  Yes

  No

  N/A

• Clock sticker use as per standards for all product (Hottie can explain the shelf life in the hot pass).

  Yes

  No

  N/A

• Free weight conducted for the day so far (can demonstrate how to carry a free weight).

  Yes

  No

  N/A

• Toaster: use plastic fork/tongs.

  Yes

  No

  N/A

• Contact Grill: plate kept close when not in use, scraper used after each toastie/bagel. Standards followed for veggie/meaty products (contact grill and tongs).

  Yes

  No

  N/A

• Sous Vide: lid kept close at all time, all bags immersed in the water, never more than 7 bags.

  Yes

  No

  N/A

• Bain Marie: lids of during busy time only, correct level of water, product names clearly written on the side of the pots.

  Yes

  No

  N/A

• Rice Cooker: lids of during busy time only, white slotted plastic spoon kept in a clean container when not in use.

  Yes

  No

  N/A

• All bags in the sous-vide with written time when ready. Only bags which are ready being used.

  Yes

  No

  N/A

• No product left in the microwave once cooking time is over.

  Yes

  No

  N/A

• 30 Minute Spot Checks carried out.

  Yes

  No

  N/A

• Daily Shop Record completed for the day part (variances are circled and appropriate action taken and recorded).

  Yes

  No

  N/A

• Check weight of one product (small soups: 290 gm +/- 10 gm; large soups: 430 gm +/- 10 gm; small porridge: 345 gm +/- 10 gm; Hot dish: 425 gm +/- 10 gm with lid on).

  Yes

  No

  N/A

SMOOTH OPERATOR

• Smooth operator wears correct uniform (see dress code guidelines).

  Yes

  No

  N/A

• Packaging, ingredients, equipment and utensils available and in good order (area set for success).

  Yes

  No

  N/A

• Recipe cards and HTC available. All products made according to Recipe Cards.

  Yes

  No

  N/A

• Follows Smooth Operator production. Can explain how to read production (ask).

  Yes

  No

  N/A

• Program on the blenders are working and correctly set up (currently only one program set for 40 sec).

  Yes

  No

  N/A

• Freezer no ice build up, clean shelves free of food debris, no damaged seal. All ingredient covered, labelled and decanted once original packet is opened.

  Yes

  No

  N/A

• Ice machine with no broken seal, clean inside & out, filter dust free.

  Yes

  No

  N/A

• All jugs without excessive staining. No evidence of food debris on any equipment.

  Yes

  No

  N/A

• Sink distained and clean with j-cloth/ sponge/brush fully immersed in sanitizer when not in use (j-cloth/sponge discarted by end of the day). Shower head & tap free of food debris and limescale.

  Yes

  No

  N/A

• Surfaces sanitised before starting a new batch of smoothies or juices.

  Yes

  No

  N/A

• All jugs and utensils cleaned before stating a new batch.

  Yes

  No

  N/A

• Juicer rinsed with water before starting a new batch. Basket of the juicer cleaned between each batch.

  Yes

  No

  N/A

• The bin of the juicer emptied before it overflows.

  Yes

  No

  N/A

• All open products/ingredients have correct day label where appropriate "and stored in correct containers".

  Yes

  No

  N/A

• Fruits & Vegetables properly sanitised before use. Sanitised vegetable and fruit marked using a day label.

  Yes

  No

  N/A

• 30 Minutes Spot Checks carried out.

  Yes

  No

  N/A

• No out of date Juices and Smoothies or Ingredients.

  Yes

  No

  N/A

SAFETY & QUALITY

• All stock in date/time.

  Yes

  No

  N/A

• Any multiple stock items out of date / out of time (i.e. more than 1 final product or ingredient).

  Yes

  No

  N/A

• We return our ingredients to refrigeration immediately (20 Minute rule).

  Yes

  No

  N/A

• Stock is stored correctly (on shelving which is off the floor, not over stacked).

  Yes

  No

  N/A

• All open products are stored in the correct containers and correctly labelled (instant fail if container not changed when new bag open).

  Yes

  No

  N/A

• Stock rotation (FIFO) is perfect throughout the shop and kitchen (instant fail if out of date).<br>

  Yes

  No

  N/A

• We follow the food transfer policy, and wear the correct uniform when doing so.

  Yes

  No

  N/A

• Finished Products straight to the fridge.

  Yes

  No

  N/A

• We deal promptly with any wet floors or risk of slips, trips & falls (yellow sign in use where necessary).

  Yes

  No

  N/A

• Working temperature probe with calibration records available and in tolerance.

  Yes

  No

  N/A

• We ensure that fridge/freezer doors are not left open when not in use.

  Yes

  No

  N/A

• Food delivery temperature checks available/complete.

  Yes

  No

  N/A

• 30 Minutes Spot Checks carried out.

  Yes

  No

  N/A

• The Manager on duty has signed and understands Food Safety Agreement (ask them).

  Yes

  No

  N/A

• Any goods shortages, substitutions or quality issues are reported and actioned correctly.

  Yes

  No

  N/A

SAFE PRACTICES

• We observe correct sanitation/use of sinks, dishwashers, veg washing, hand washing.

  Yes

  No

  N/A

• Unauthorised chemicals/substances are not used. All chemicals used correctly, stored in appropriate containers and in the correct location.

  Yes

  No

  N/A

• PPE is available (plastic gloves, goggles, mask, oven gloves, chemical gloves, aprons etc) in a safe condition and used correctly.

  Yes

  No

  N/A

• Filters and condensers of all fridges/freezers being clean and dust free.

  Yes

  No

  N/A

• There are no production practices leading to foreign body contamination.

  Yes

  No

  N/A

• There are no production practices leading to cross contamination.

  Yes

  No

  N/A

• We ensure there are no other unsafe practices (not previously listed).

  Yes

  No

  N/A

• We use probe wipes or pink spray (D10) between taking food temperature.<br>

  Yes

  No

  N/A

• The first aid box is stocked with in-date items as per guidelines and there is a first aider on shift.

  Yes

  No

  N/A

• "Fire exit routes are kept clear, fire doors closed fully and exits unobstructed. Emergency evacuation plan available and on display in correct location."

  Yes

  No

  N/A

• Recipe cards and HTC available. All products made according to Recipe Cards.

  Yes

  No

  N/A

• Evidence of all ingredients being weight up in bulks and spread evenly for each product (not single /individual portion weight ups).

  Yes

  No

  N/A

• Evidence of scoops and scales being used and in good order.

  Yes

  No

  N/A

• J-cloths/sponge fully immersed in sanitizer when not in use (discarted by end of the day).

  Yes

  No

  N/A

• All equipment and ingredients stored on low shelf of bench. No knives, chopping boards, containers with ingredients etc. on top shelves of bench.

  Yes

  No

  N/A

• All pest control records are present, with any points actioned and no obvious signs of infestation in the shop.

  Yes

  No

  N/A

TRAINING & DEVELOPMENT

• Evidence that TM's complete their 10 day training within 10 working days.

  Yes

  No

  N/A

• Evidence that TM's have completed "on day 1" training on the first day (fire, knife, manual handling etc).

  Yes

  No

  N/A

• Evidence that TM's annual (or after accident) retraining is complete.

  Yes

  No

  N/A

• New starters "buddied up" and following 10 day plan.

  Yes

  No

  N/A

• Weekly GM catch-up's with Trainer on training progress.

  Yes

  No

  N/A

• WOW books for all members of the team present.

  Yes

  No

  N/A

• How To Cards & Recipe Cards available, in good order and up to date and stored in correct location.

  Yes

  No

  N/A

• Delivery driver training records are present , only trained TMs drive bike.

  Yes

  No

  N/A

• TM's have completed Health Check Questionnaire & Disclaimer prior to trial shift (uploaded on Selima, check).

  Yes

  No

  N/A

• The Manager on duty has a knowledge of the sickness reporting guidelines and accident reporting (ask them).

  Yes

  No

  N/A

• Ask TM's questions to check for clear communication (team brief, shop focus, staff meeting, standards updates etc).

  Yes

  No

  N/A

• Up to date COSHH manual present (office/ chemical cupboard) with all relevant COSHH sheets. COSHH posters on display.

  Yes

  No

  N/A

• All posters and signage available and displayed in correct location as per How To

  Yes

  No

  N/A

• Development Meeting Planner available with dates for meeting scheduled (displayed on notice board).

  Yes

  No

  N/A

• Development Meeting Form with target written down (check Selima) and TMs aware of their agreed target (ask them).

  Yes

  No

  N/A

• Pure Food Safety Level 2 (Basic Food Hygiene) final test for New Team Members completed on first day - following How To (check Selima).

  Yes

  No

  N/A

C & D

• Catering not being left out on benches either before or after putting in wooden boxes.

  Yes

  No

  N/A

• Quality of Catering is as illustrated on Recipe cards "business card included"

  Yes

  No

  N/A

• Catering packaging, including delivery box/ bag & delivery note is neatly presented.

  Yes

  No

  N/A

• Hot food for delivery clearly labelled and marked as per standards.

  Yes

  No

  N/A

• Evidence of planning sheet being used and updated with new orders.

  Yes

  No

  N/A

• Bikes are clean, hoods on neatly, in good working order, locked and parked with consideration.

  Yes

  No

  N/A

• Delivery Mobile Phones in use for orders delivered by Pure.

  Yes

  No

  N/A

ADMINISTRATION

• Fire alarm, emergency lighting, electromagnetic door holder, fire extinguisher, are in working order and tested. Manager on duty knows how to use them (ask them).

  Yes

  No

  N/A

• Fire drill completed and signed by all attendees (6 monthly).

  Yes

  No

  N/A

• Weekly pest check completed and any issues actioned and reported.

  Yes

  No

  N/A

• Wunderlist is actively use: new jobs added, existing jobs updated and completed jobs closed.

  Yes

  No

  N/A

• Evidence of multiple temperature record errors (more than 1 error to any individual temperature check record without action).

  Yes

  No

  N/A

• Weekly Pure: information shared with team & actioned where necessary - "ask team for knowledge & check actual form"

  Yes

  No

  N/A

• M.B.W.A completed for the day and actioned - available on the day for review.

  Yes

  No

  N/A

• All risk assessments are present and signed (COSHH, generic and shop specific). Any action plans are completed.

  Yes

  No

  N/A

• Coffee extraction times completed and any issues actioned. Records available for past 4 weeks.

  Yes

  No

  N/A

• Weekly Deep Cleaning Completed. Records available for current quarter.

  Yes

  No

  N/A

• Purchase Orders being checked and signed. Delivery notes dealt with correctly.

  Yes

  No

  N/A

MANAGEMENT

• Certificate of Employees liability insurance valid and on display in correct location.

  Yes

  No

  N/A

• There is a detailed shift planner in use for every member of the team; everyone is aware of their given tasks.

  Yes

  No

  N/A

• Family Tree fully developed with Plan B for every position (succession plan).

  Yes

  No

  N/A

• Evidence of documented Weekly 1:1s for each Assistant Manager and active use of workbooks for "in training" roles (no person in training for more than 6 months).

  Yes

  No

  N/A

• Rota's - 3 weeks available (current + 2 future weeks) & signed off by Ops

  Yes

  No

  N/A

• There is evidence of a staff meeting in the last 12 weeks.

  Yes

  No

  N/A

• Holiday is taken evenly throughout the year (or where is appropriate for the business).

  Yes

  No

  N/A

• The stock holding levels and ordering method are correct (transfers are minimal).

  Yes

  No

  N/A

• Plan in place to reduce/impact unaccounted waste (if not we have a documented action plan).

  Yes

  No

  N/A

• Waste is managed in line with sales fluctuations.

  Yes

  No

  N/A

• Production principles are followed (management can explain how to set production).

  Yes

  No

  N/A

• The GM has a plan to drive sales (talk me through it - documented).

  Yes

  No

  N/A

• TM's attend WOW Welcome within 1 month of joining Pure.<br>

  Yes

  No

  N/A

• Appropriate action is taken to follow up on lateness/sickness/absence (check return to works).

  Yes

  No

  N/A

• We ensure the correct use of hairnets/ aprons/jewellery/gloves/plasters (including all management).<br>

  Yes

  No

  N/A