Operational ROR

• Opearational checklist Rev.00

• Operational ROR checklist

• Client / Site

• Conducted on

  Date
• Location
  Address

• Personnel

• Crew member/ Manager name

1.0 Imminent health risks

• 1.1 Running Hot & cold water available

  Yes

  No

  N/A

• 1.2 Manager & crew members free from illness & symptoms

  Yes

  No

  N/A

• 1.3 Free of adulterated/ contaminated products

  Yes

  No

  N/A

• 1.4 Free of sewer backups

  Yes

  No

  N/A

• 1.5 Free of pest infestation leading to food/food contact surface contamination

  Yes

  No

  N/A

• 1.6 Resturant is free of flood

  Yes

  No

  N/A

• 1.7 Resturant has sanitizer

  Yes

  No

  N/A

• 1.8 Potential hazardous foods held at proper temperature and documented every four hours

  Yes

  No

  N/A

• 1.9 Hand wash sinks are provided

  Yes

  No

  N/A

2.0 Sanitation system in place

• 2.1 Sanitation solutions are clean, of proper concentration & test strips are available

  Yes

  No

  N/A

• 2.2 Three or two compartment sink is set & used properly

  Yes

  No

  N/A

• 2.3 surfaces of the equipment & utensil are washed, rinsed , sanitized & air dried

  Yes

  No

  N/A

• 2.4 Approved chemicals are used, labeled & stored properly

  Yes

  No

  N/A

• 2.5 Premises in back of house is clean & well maintained

  Yes

  No

  N/A

3.0 Employee Hygiene & practice system

• 3.1 Manager & crew members understand Dunkin' brand standard for employee health

  Yes

  No

  N/A

• 3.2 Hand washing facilities are availavle & hygienic practices are being followed

  Yes

  No

  N/A

• 3.3 There is no bare hand contact with ready to eat foods & single use glove/barriers are available

  Yes

  No

  N/A

4.0 Time and Temperature system in place

• 4.1Approved food probe thermometer is in use, accurate & sanitized

  Yes

  No

  N/A

• 4.2Refrigerated foods are held between (35 F to <41 F)/ (>0 C to <5 C)

  Yes

  No

  N/A

• 4.3 Refrigerators, Dipping cabinets,Freezers and walk-in at correct operating temperatures

  Yes

  No

  N/A

5.0 Good retail practice in place

• 5.1Food & food packaging are protected from contamination

  Yes

  No

  N/A

• 5.2 All food packaging is used in an appropriate manner

  Yes

  No

  N/A

• 5.3 All food products are approved and from approved supplier

  Yes

  No

  N/A

• 5.4 All food is within date code & labeled appropriately

  Yes

  No

  N/A

• 5.5 Current Allergen notifications posted as required, Product allergen information is available upon request & crew member have been trained to BR standards to address allegen questions

  Yes

  No

  N/A

• 5.6 Food allergen risk of cross contamination has been addressed

  Yes

  No

  N/A

• 5.7 Restuarant is free of pests & pest evidence

  Yes

  No

  N/A

• 5.8 Pest control devices are being properly used & only applied by a licensed pest control operator

  Yes

  No

  N/A

6.0: Documentation system is in place

• 6.1 ROR is complete every 30 days, is accurate & with corrective actions

  Yes

  No

  N/A

• 6.2 Cold holding temperature documents are logged every 4 hours, accurate & with corrective actions

  Yes

  No

  N/A

• 6.3 There is proof of required additional Food safety documentation as needed per the country

  Yes

  No

  N/A

• 6.4 Receiving documents are complete, accurate & with corrective actions

  Yes

  No

  N/A

7.0 Restaurant cleanliness

• 7.1 Is the exterior clean & in good condition? Assess the cleanliness & condition of the entrance, doors, windows,signage and lighting through the eyes of the guest

  Yes

  No

  N/A

• 7.2 Is the dining area clean, maintained & does the atmosphere BR requirements?

  Yes

  No

  N/A

• 7.3 Is the service area and all areas of the back bar clean, in good condition meeting BR requirements & properly maintained?

  Yes

  No

  N/A

• 7.4 Are scales, dispensers and can opener clean, in good condition & meeting BR Requirements?

  Yes

  No

  N/A

• 7.5 Are utensils and food containers clean, in good condition & meeting BR requirements?

  Yes

  No

  N/A

• 7.6 Is the dry storage area clean, in good condition & meeting BR Requirements?

  Yes

  No

  N/A

• 7.7 Is the dry storage, back room,MOP & sink area clean,in good condition & meeting BR requirement?

  Yes

  No

  N/A

• 7.8 Are the public restrooms clean & in good condition?

  Yes

  No

  N/A

• 7.9 Are employee restrooms clean & in good condition?

  Yes

  No

  N/A

• 7.10 Are the interior trash receptacles clean & properly maintained?

  Yes

  No

  N/A

8.0 Guest services

• 8.1Is store offering pink spoon sample to all guests?

  Yes

  No

  N/A

• 8.2 Is the restaurant properly staffed to accomodate the volume of business?

  Yes

  No

  N/A

• 8.3 Does the uniform worn by the crew adhere to brand standard?

  Yes

  No

  N/A

• 8.4 Are team members attentive & properly interacting with the guests?

  Yes

  No

  N/A

• 8.5 When providing service to the guest is the crew focused on them?

  Yes

  No

  N/A

• 8.6 Is the crew familiar with all current promotions or special offers?

  Yes

  No

  N/A

• 8.7 When asked,Does the crew know where to find the most current nutritional info for guests?

  Yes

  No

  N/A

9.0 Restaurant experiance

• 9.1 Does the Restaurant participate in the fresh waffle cone program?

  Yes

  No

  N/A

• 9.2 Are you able to detect the aroma of freah backed waffle cones in the restaurant?

  Yes

  No

  N/A

• 9.3 Does the restaurant participate in the music program?

  Yes

  No

  N/A

• 9.4 Does restaurant accepts credit cards?

  Yes

  No

  N/A

• 9.5 Are all menu items available?

  Yes

  No

  N/A

10.0 Training

• 10.1 Have all crew members received BR approved training & received satisfactory score?

  Yes

  No

  N/A

• 10.2 Does the crew follow a documented process to open & close their restaurant?

  Yes

  No

  N/A

• 10.3 Are emegency contact phone numbers, required sign,posters & materials posted in a designated area?

  Yes

  No

  N/A

• 10.4 Does the shop have all current job aids & instructional guides & are they located in the appropriate place within the work circle?

  Yes

  No

  N/A

11.0 Product quality

• 11.1 Are the BR required cake standards being met?

  Yes

  No

  N/A

• 11.2 Within the dipping cabinet, is FOM available, are the correct products in stock & are the correct BR product quality requirements being followed?

  Yes

  No

  N/A

• 11.3 Are the warmers & syrup rails clean,at the correct temperature & in good condition?

  Yes

  No

  N/A

• 11.4 Is the nut or cherry dispenser & sundae topping setup clean & meeting BR requirements?

  Yes

  No

  N/A

• 11.5 Is the service area and equipment ( waffle cone maker,display case, cone mandrel, cake, sugar, waffle cone & cone box holders) clean, in good condition & meeting BR requirememts?

  Yes

  No

  N/A

• 11.6 Are the approved products within the refrigerator stored correctly as per the BR specified standard?

  Yes

  No

  N/A

• 11.7 Are all products made to BR standards & Recepie?

  Yes

  No

  N/A

12.0 Merchandising standards

• 12.1 Is the cake book / cake tablet current & in good condition?

  Yes

  No

  N/A

• 12.2 Does the redtaurant adhere to the merchandising standard within the dessert excellence guide?

  Yes

  No

  N/A

• 12.3 Are all limited time offer (LTO) products offered & available to be purchased?

  Yes

  No

  N/A

• 12.4 Are in restaurant advertising materials current, in good condition, approved & meet the current plan-o-gram?

  Yes

  No

  N/A

• 12.5 Are the 3 scooping methods being used consistently & are tubs being levelled / scraped down properly?

  Yes

  No

  N/A

13.0 Equipment standards

• 13.1 Is the upright freezer, dessert display, storage freezers & all refrigearators clean?

  Yes

  No

  N/A

• 13.2 Is the POS approved, clean & in good condition?

  Yes

  No

  N/A

• 13.3 Are the dipping cabinets clean ,in good condition & meeting BR requirements?

  Yes

  No

  N/A

• 13.4 Are all of the approved scoops,spades & dipper well is clean & in good condition?

  Yes

  No

  N/A

• 13.5 Is the milk shake mixer, soft serve machine, blenders & mufflers clean, in good condition & meeting BR requirements?

  Yes

  No

  N/A

• 13.6 Are the materials & equipment for making & preparing desserts & cakes clean & in good condition?

  Yes

  No

  N/A

• 13.7 Refrigerators, freezers & walkins are clean & free of ice build up?

  Yes

  No

  N/A

• 13.8 Is the ice machine clean, in good condition & meeting BR requirements?

  Yes

  No

  N/A

• Crew member/manager/Franchisee signature

  Sign

• Signature of auditor/Manager/Executive

  Sign