Were all Grillers wearing 'bib' aprons as well as caps or hair-nets?
Was there sufficient staff on the shift?
Could staff explain what 'POEP' stands for?
Could all staff explain the meaning of 'NTOBBATB' ?
Were all Cashiers wearing 'waist' aprons?
Were all staff members wearing name badges?
Did Grillers eliminate the build up of garlic bread on Co-ordination?
Is the Front griller using the 'NTOBBATB' forks proudly?
Were corns stored in a gastronome, with a lid?
Was all Front grill products going out with good caramelisation?
Are chips fresh, hot, golden brown & crispy?
Were wraps made & presented to standard?
Was there visible crisis-cross on all front grill products?
Were pregnancy strips (3M-LRSM) in date and stored in the chiller?
Was the Fino coleslaw looking fresh & not turning pink ?
Are the chicken thighs and drumsticks looking fresh and kept within 2 hours?
Was the 1/2 avocado fresh and was it cut into '8 chunks' ?
Was the 'Food commitments' poster up where everyone can see it?
Criss-cross & caramelisation?
Flags standing proud?
Fresh chips & maintaining oil?
Eliminating the build up of garlic bread on co-ordination and spreading the paste to the edges?
Always having fresh side orders?
Were there any foreign objects or food in the cooking preparation area? ( cigarettes, lighters, outside food or glass cups)
Was all dirty uniform taken home? (Is there dirty uniform left in the staff room)
Can the grillers explain what the '2-hour rule' is?
Are grillers aware of the drumstick:butterfly ratio?
Was all products well above 63 degrees? (Please take temperatures)
Were grillers demonstrating the '2-stage cleaning procedure' after racking raw products?
Was all PPE worn whilst racking ?
Did the team avoid cross contamination in all fridges and all cooking preparation areas?
Were corns stored away from water in the alto-sham drawers?
We're staff members wearing appropriate footwear during their shift?
Do Staff and managers know what F.I.F.O stands for? And what procedures do they have to ensure it happens
Was the disposable apron kept on during first- stage cleaning ?
Is there evidence that the 'Nando's soup' being changed regularly?
Were all staff washing hands ( after touching hair,waste,racking raw products & dirty plates)
Other observations seen around the restaurants