Opening Visit

Outside entry, carryout area and customer view clean and litter free

Correct carryout posters and in good condtition

Open email sent

Yesterday's paperwork completed, filed and sent correctly

Consolidated inventory report checked for yesterday food variances, 5 food items counted and cross referenced against the count sheet

Equipment turned on. Lights, makeline, oven/hood, Pulse monitors, open lights<br>

Staff arrived on time<br>

Uniform & grooming standards compliant

Dough management in place, maximum of 2 vegan patties out and mixed dough tray on stretch table

Gluten Free Tub ready?

Staff prepping food on a sanitised surface

Staff prepping food must wear an apron, have no external clothing on and sleeves rolled up above the elbow

Check prepped food for dates and FIFO

Makeline bins holding stock for lunch time only and not overfilled, & sufficient stock in cabinets

Check schedule for the opening staff and if there are sufficient team members scheduled for the coming shift<br>

Stretch table set up

All sauces prepared and sufficient at room temperature

Sanitation stations set up and blue roll and sanitiser at the front counter

Staff given down time duties

Day shift staff cross trained

2 compartment sink set up

Boxes prepped and topped

Allergen leaflets available to customers and drivers are carrying

Maintenance issues checked and reported and followed up where needed