Overview visit CPL

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Manager on duty

  Yes

  No

  N/A

First impressions...

• Does the outside of the restaurant look smart and inviting with correct POP?

  Yes

  No

  N/A

• take a picture of the front of the restaurant.

  Media

• Does the D/A look clean and well maintained and correct POP facing inwards?

  Yes

  No

  N/A

• take a picture of the inside of the restaurant

  Media

• Does the front counter look clean and well set up and correct POP?

  Yes

  No

  N/A

• take a picture of the front counter

  Media

• Uniform correct

  Yes

  No

  N/A

Levels (SOS)

• Do all employees on shift front and back know the level?

  Yes

  No

  N/A

• Take a picture of the chute AND the level sheet next to it.

  Media

CLSP (Scheduling)

• Todays rota has the correct sales FORECAST?

  Safe

  At Risk

  N/A

• Add a picture of the schedule for that day showing clearly the sales forecast and staffing levels.

  Media

• Has the input page & manning guide been entered in correctly?

  Yes

  No

  N/A

• Please print off the input page and manning guide and take a photo with all the information clearly visible.

  Media

• Has the schedule been completed within budget including correct management costs?

  Yes

  No

  N/A

• Please print and take a photo of the summary page

  Media

• two rotas completed for staff and management within budget?

  Yes

  No

  N/A

• Labour %

  Labour bugdet?

• Please take a photo of the displayed rotas on the staff notice board.

  Media

Ordering

• Fridge correctly stocked and all product in date and correctly rotated - FIFO? also clean and well maintained?

  Yes

  No

  N/A

• Photo of the fridge

  Media

• Freezer correctly stocked and all products stored of floor and the allergen shelf clearly labeled.clear from other products

  Yes

  No

  N/A

• Please take a picture of the freezer clearly showing the allergen shelf.

  Media

• All core items available on site and the levels correct for the forecasted sales?

  Yes

  No

  N/A

• Usage per 0,000 being followed?

  Yes

  No

  N/A

GURU / Scorecards

• All employees correctly completed the GURU and tracker updated?

  Yes

  No

  N/A

• Please take a picture of the tracker fully completed.

  Media

• All scorecards completed correctly?

  Yes

  No

  N/A

• Management folders being completed? plus the MTP / supplement / AMDP

  Yes

  No

  N/A

Loss control

• Loss control report from last visit been actioned?

  Yes

  No

  N/A

• Safe and Petty cash correct at the time of visit?

  Yes

  No

  N/A

• Deletes and Overrings "Refunds" all within tolerance?

  Yes

  No

  N/A

H&S

• All PPE available and in good condition?

  Yes

  No

  N/A

• All risk assessments completed, up to date with no outstanding actions?

  Yes

  No

  N/A

Facilities log

• Complete and up to date?

  Yes

  No

  N/A

• All managers aware of this?

  Yes

  No

  N/A

• Last audit - all actions completed?

  Yes

  No

  N/A

Equipment

• All equipment working properly?

  Yes

  No

  N/A

• Any broken equipment been logged and repaired within 72 hours. 4 hours for urgent critical work?

  Yes

  No

  N/A

12 Criticals

HAND WASHING

• Hand sinks stocked with paper towels, antibacterial soap, sanitizer and 2 glove racks.

  Yes

  No

  N/A

• Hands correctly washed at least once per hour (or more frequently if needed).

  Yes

  No

  N/A

• Free from obstruction (including basin).

  Yes

  No

  N/A

SANITIZING SOLUTION

• Approved sanitizing test strips available and within expiration date

  Yes

  No

  N/A

• Sanitizer buckets approved and properly labeled <br>

  Yes

  No

  N/A

• Sanitizer buckets/bottles according to concentration limits 100-200 PPM {1 fail allowed} <br>

  Yes

  No

  N/A

• All open required stations having designated bucket <br>

  Yes

  No

  N/A

• Cloths totally submerged in each bucket {1 fail allowed}

  Yes

  No

  N/A

CROSS CONTAMINATION

• <br>Onion/tomato/lettuce slicers clean

  Yes

  No

  N/A

• No tongs burnt or smallware cracked <br>

  Yes

  No

  N/A

• Soft drink machine nozzle and BIB connectors clean in part in direct contact with food <br>

  Yes

  No

  N/A

• Interior of ice machine is clean and ice not used as storage for other items <br>

  Yes

  No

  N/A

• Ice scoop is clean and properly stored in a pan <br>

  Yes

  No

  N/A

• Correct tongs in use: frozen vs cooked

  Yes

  No

  N/A

• No tongs handler in touch with food inside freezers/coolers

  Yes

  No

  N/A

• No evidence of new and old product mix

  Yes

  No

  N/A

• Allergen disclaimer and content poster available in front counter

  Yes

  No

  N/A

• Allergen disclaimers available in at least 1 door, DT pay window and DT menuboard

  Yes

  No

  N/A

• Allergen BOH training poster completed with: list of products, hospital route map, all employees signature

  Yes

  No

  N/A

• All allergen storage areas labeled with appropriate disclaimer

  Yes

  No

  N/A

• Minimum of 1 POS sticker for cashier reference in case of Guest doubts

  Yes

  No

  N/A

• Smallwares used for allergen product identified as per OPS Alert

  Yes

  No

  N/A

SOFT SERVE MACHINE

• Correct number of brushes properly stored, clean and maintained

  Yes

  No

  N/A

• KAY 5 sanitizer available and within date

  Yes

  No

  N/A

• Food grade lube available and within date

  Yes

  No

  N/A

• In Taylor machine, agitator is clean and properly maintained

  Yes

  No

  N/A

HOT WATER

• Hand washing sink temperature is reaching a minimum of 38C. If failure, wait 15 minutes before measuring temperature again.

  Yes

  No

  N/A

• 3-compartiment sink temperature is reaching a minimum of 49C. If failure, wait 15 minutes before measuring temperature again

  Yes

  No

  N/A

BEEF COOKOUT

• Beef cookout register log: all temperature logs completed or no more than 3 highlighted missing (CHECK 30 DAYS OF BLUEPRINTS)

  Yes

  No

  N/A

• Cookout performed every 3 hours, prior to open and prior to peak hour. MIC Knowledge: both during physical demonstration or verbalization with cookout performed as required

  Yes

  No

  N/A

• Patty position in broiler depending on broiler type correct

  Yes

  No

  N/A

• What to do if temperature below minimum

  Yes

  No

  N/A

• What to do if temperature above maximum

  Yes

  No

  N/A

TEMPERATURE CONTROL

• All hot PHF’s above minimum temperature: products in PHU

  Yes

  No

  N/A

• All cold PHF’s below maximum temperature: PHF in coolers, milk in coffee machine, soft serve…

  Yes

  No

  N/A

• 1 approved and calibrated thermometer available and 1 spare?

  Yes

  No

  N/A

TIME CONTROL

• <br>All PHF’s products on board marked with PTD and not expired. 10 minutes allowance for employees to realize if no one on board, not to use. <br>

  Yes

  No

  N/A

• All Frozen products in date and FIFO

  Yes

  No

  N/A

• All Chilled products in date and FIFO

  Yes

  No

  N/A

• All ambient products in date and FIFO

  Yes

  No

  N/A

UN APPROVED ITEMS

• No unapproved food/chemicals/equipment/smallware/tools

  Yes

  No

  N/A

PEST CONTROL

• No evidence of pest activity

  Yes

  No

  N/A

EHO REPORT

• Latest EHO report available on site

  Yes

  No

  N/A

• All actions completed. urgent completed within 10 days

  Yes

  No

  N/A

OTHER FSC

• <br>No evidence of water back-up in the kitchen <br>

  Yes

  No

  N/A

• No evidence of employees working in sick condition

  Yes

  No

  N/A

• No cleaning supplies/chemicals stored close to food

  Yes

  No

  N/A

• No yellow cleaning tools for toilets (yellow brush or cloth) in touch with anything else

  Yes

  No

  N/A

• ServSafe Certificate available and in use for Manager on duty

  Yes

  No

  N/A

• Roof in good repair in all preparation and storage areas

  Yes

  No

  N/A

REV + Service

• All front counter staff have a sense of urgency?

  Yes

  No

  N/A

• All cashiers upselling (cheese-bacon-go large and sides)?

  Yes

  No

  N/A

• cashiers checking fries before taking the next order?

  Yes

  No

  N/A

• Cashiers communicating to the customers behind they will be with them shortly?

  Yes

  No

  N/A

• Cashiers taking 1 order then another after the drink has been assembled checking the chute and then taking another before shouting up for the product?

  Yes

  No

  N/A

• SOS service times (SELECT NO AND ADD TEN SERVICE TIMES)

  Yes

  No

  N/A

• The most recent Guest Trac posted

  Yes

  No

  N/A

• Is there an action plan for the most recent Guest Trac

  Yes

  No

  N/A

• All managers can complete a cookout correctly and answer all the questions to what should happen in each circumstance?

  Yes

  No

  N/A

• Allergen information correct and up to date

  Yes

  No

  N/A

• Cookout process printed and laminated next to the broiler should a manager need this?

  Yes

  No

  N/A

• Have all staff on shift signed Allergen sheet

  Yes

  No

  N/A

• Are all correct procedures being followed on boards

  Yes

  No

  N/A

• Are all correct procedures being followed at the fry station

  Yes

  No

  N/A

• Are all staff aware of most recent promotion and can give information

  Yes

  No

  N/A

• Correct Guest facing allergen information posted on the Dining area

  Yes

  No

  N/A

• Managers completing effective travel paths

  Yes

  No

  N/A

• Managers completing table touches

  Yes

  No

  N/A

• Manager vocal and using command station on shift?

  Yes

  No

  N/A

• Please take a picture of the command station?

  Media

• Take a photo of the allergen poster on the Dining area.

  Media