Title Page
-
Conducted on
-
Prepared by
-
Location
Standards Actions
-
Is there effective hand wash facilities in the Café?
-
Was there serious Food Safety Cleaning issues highlighted on audit that pose a serious and immediate food safety risk?
-
Was there an immediate risk to customers due to Allergen policies not being followed?
-
Did the Fryers / Fryer management pose a serious fire risk?
-
Was there a risk of cross-contamination between Raw and RTE food that posed a serious and immediate risk to Food Safety?
-
Are items being stored within their use-by date and is date labelling policy correctly followed?
-
Was there evidence that food was actively being stored in Fridges/Freezers that were outside of safe working temperatures?
-
Were there multiple gaps in Safety training or were key training materials not available?
-
Was annual Fire Safety refresher training missing or was Fire Safety Logbook not up to date?
-
Are Café diary records fully complete? (Daily/Weekly/Monthly checks, cleaning records, weekly probe calibration)
-
Were there numerous gaps in team knowledge that posed a serious safety risk?
-
Did the Café Leadership on the day, give auditor confidence that Food Safety and Health & Safety was well understood and controlled?
Service Actions
-
How was Food Quality?
-
How was Drinks Quality?
-
How was Speed of Service?
-
Was the Set up of FOH / BOH effective?
-
Was there Prep? Was it organised / enough?
-
Was the visual merchandising of displays to Brand Spec?
-
Was the POS / SELs / Customer signage to Brand Spec?
Team Actions
-
Were there any training needs in the team?
-
Were the team engaged and happy on shift?
-
Was the shift plan being utilised? Was there effective roles & responsibilities evident?
-
Was the Leadership of the shift effective? In control / visible for customers /
