Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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Is the forecourt & surrounding area clean and presentable?
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Is the forecourt litter free?
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Is the forecourt weed free and around the curb area?
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Is the forecourt cigarette butt free?
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Is the bin surround clean and presentable?
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Have bins been empty recently ?
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Are the pump,islands & canopies clean & presentable?
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Is the kids area clean and well maintained?
Category: 2 : external signage
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Are current pump toppers / nozzad In position?
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Are the A boards present & presentable ?
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Have they the promotion messages current to cycle?
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External brand signage clean and in good repair?
Category: Section 3: external others
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Are the fire extinguishers full serviced and in a suitable position?
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Is the solid fuel area stocked and tidy?
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Are the windows clean and clutter free?
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Is the Waste management bin area clean and tidy?
Category: section 4 : External services
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Is the air, water and vacuum machine functional?
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Is the car wash area functional ?
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Is the car wash area clean?
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Is there a disclaimer in place ?
Category: section 5: internal signage.
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Are the shelf labels present and correct?
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Current promotions in position with appropriate signage?
Category : Section 6 : internal retail.
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Are the shelves clean?
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Is the ATM in operation?
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Has the shop been merchandised correctly ?
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Is all signage applegreen branded?
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Is there signs of stock rotation and in date in the Chilled section?
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Is there signs of stock rotation and in date in date in this section Minerals?
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Is there signs of stock rotation and in date this section Ambient?
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Is there signs of stock rotation and products in date in this section Confectionary/crisp bay?
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Are the lights working on the chillers?
Category: Section 7 : Customer service.
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Are staff engaging effectively at the till?
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Are staff engaging effectively at food counter ?
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Are loyalty cards being offered/swiped?
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Evidence of upsell at the till?
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Evidence of upsell at food counter?
Category: section 8 : shop and general.
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Are the staff members adhering to the uniform policy?
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Is the shop HACCP/Hygiene book in full use and signed off?
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Is suitable music being played (applegreen radio where applicable) & is it a suitable volume ?
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Is the fire book & safety statement present?
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Are the pest control records present?
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Is there an anti slip mat at the door and is it clean and free of debris?
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Is all stock on the shop floor being attended too?
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Are the floor edges clean?
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Is the eating area clean & presentable?
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Is the kids play area clean and well presented ?
Category : section 9 : Stockroom
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Is the stock room door closed?
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Is the stock room clean and tidy?
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Is the stockroom floor clear?
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Is the internal door code changed every 6 months?
Category: Section 10 :Burger king.
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Does this site have a Burger King ?
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Is the HACCP book present and completed?
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Is the raw meat stored correctly (separate to cooked and ready to eat)?
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Is the correct best before date label on the shake machine?
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Are all products and ingredients within use by dates?
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Is the floor clear of litter & dirt?
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Are correct meat tongs available ?
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Is the storage area clean & signs of stock rotation?
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Is there a bin, soap,sanitizers & paper to turn off sink at hand wash sink?
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Have the staff the correct Burger King uniform & name badge?
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Are the employees schedule in place?
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Fridge/freezer clean, tidy and food in date?
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Is the sanitizer strength correct in containers?
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Is the kids play area clean and well maintained?
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Is the last transaction time less than 2.5 minutes?
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Is the projected sales sheet completed?
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Are the teams aware of the goals for the day?
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Had the waste sheet been completed?
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Swab test:
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Prove test(hot meal)
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Probe test enter temperature (hot meal)
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Is allergen information available ?
Category : Section 11 :Chopstick.
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Does this site have a Chopstix?
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Is the raw meat stored correctly?
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Are all products and ingredients with in use by dates?
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Are the designated areas and colour coded tools being used for raw, cooked meat and veg prepping?
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Swab test
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Is the digital probe clean and functional?
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Probe test Bain Marie 1 : product
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Are hot food temperatures taken and recorded at least every 2 hours?
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Probe test Bain Marie 1 : product 2
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Probe test Bain Marie 2 : product 1
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Probe test Bain Marie 2 : product 2
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Is the general appearance of the hot display clean/inviting and well lit? Very important all light bulbs are functional and area clean in each of the Bain Marie ?
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Hot water, blue towel and soap available in the front area and back kitchen ?
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Service area are walls, floor , counter, mineral fridge, chef fridge and wok station clean?
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Back kitchen: are walls, floor, prep tables, sinks, rice cookers and all other equipment clean?
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Is the walk in fridge & freezer clean & tidy, floor clear of items and well lit, food in date?
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Are all staff wearing adhering to uniform policy ?
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Are all staff washing hands regularly?
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Are all staff wearing clean Chopstix approved uniform?<br>( red polo shirt, hat, name badge, black chef jacket, hat and apron, name badge)?
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Is HACCP book filled in?
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Is allergen information readily available ?
Category : section 12 : Subway
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Product labeling & rotation <br>Are all products including defrost products carry all of the necessary labelling information(date,time,initials)?
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Is the digital probe clean , functional?
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Cold food temperatures records<br>are temperatures taken at least twice every day and recorded on the temperature log?
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Hot food safety temperatures records? <br>Are the temperature taken at least twice everyday and recorded on the temperature log?
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Probe test <br>Hot meatballs__________
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Are the walk,floors,counters,menu boards, lighting, sandwich/hot units, microwave, oven and other equipment clean in the service area?
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Hot water, blue towel & antibacterial soap available at the front and back area?
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Is the walk in fridge/freezer clean, tidy, floor clear of items and well lit?
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Are the cleaning logs done up/ signed off by Staff ?
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Are all staff wearing clean subway and approved black polo shirts/aprons, black trouser, black shoes, name badges and hats?
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Are all staff adhering too applegreen uniform policy?
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All ingredients and products prepped and available to serve?
Category : Section 13 : Coffee area.
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Is the coffee area clean?
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Is the hopper correctly filled/clean ?
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Is the coffee A4 price menu in the holder & fully visible?
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Are milk based products to standard?
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Does the americano taste good?
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Is the coffee packaging correct?
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Are condiments available?
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Is the pastry priced?
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Is the pastry stand present,clean and full?
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Pastry for €1 available ?
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Is the milk present, fresh and with in use by date?
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Allergen information available?
Category : Section 14 : The Bakewell
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Are the menu boards present?
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Is the general appearance of the hot & cold display clean/inviting & well lit?
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Is the walk in fridge clean, tidy, floor clear of items and well lit?
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Is the walk in freezer clean, tidy, floor clear of items and well lit?
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Is the floor under the equipment & edge clean?
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Is the general area clean?
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Were tongs/serving spoons used?
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Are the counter surfaces clean/wiped down?
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Is the deli bin correct, clean and functional?
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Are only approved chemicals and cleaning equipment being used?
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Is a visitor cost and hat present ?
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Are all Staff wearing name badges?
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Are the staff in a recognisable uniform is it clean and laundered?**
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Are the Staff wearing hats hairnets (all hair must be covered)
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Hot water, blue towel & anti bacterial soap available?
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Are the staff changing gloves regularly and washing hands between changes?
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Are all staff adhering to uniform policy?
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Is the company policy to have no personal items in deli are being adhered to?(I.e. Handbags, mobile phones etc)?
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Is the raw meat stored correctly (if present)?
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Grease trap clean?
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Is the finished product presentable?
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Are all bakery products price labelled?
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Are key products displayed & well presented according to time of day?
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Are condiments available (sugar, stirrers, milk etc)?
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Allergen information available ?
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A5 offer messages on top of counters ?
Category : Section 15 : Barista coffee area
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Does this site have Barista coffee area?
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Is the coffee area clean?
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Is the Barista coffee priced menu displayed?
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Is the cappuccino to standard?
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Does the Americano taste good?
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Are all condiments available for the customer?
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Are key pastry products displayed according to time of day? ( croissants and pastries in the AM and doughnuts in the PM)?
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Is all pastry priced?
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Is the pastry display clean and full?
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Allergen information available ?
Category :Section 16 :The bakewell HACCP Book
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Do you want to include the Bakewell HACCP assessment ?
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Is Bakewell HACCP book present & completed /spare book?
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Is the probe clean, functional and within calibration?
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Hot meat product 1?
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Hot meat product 1 tested
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Hot meal product 2
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Hot meal product 2 tested.
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Cold meat___________
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Cold meat product tested
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Are there Day dots on bowls?
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Are they Day dots on chiller items?
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Are all products and ingredients within use by dates?
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Are the CCPS in place?
Category : Section 17 : Costa/Lavazza
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Is the floor clean?
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Are the surfaces clean?
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Milk based products made to standard?
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Does the Americano look and taste good?
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Are the food displays full and nicely arranged?
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Additional extra (marshmallow and syrups) are available?
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Appropriate condiments available ( stirrers, brown, & white sugar, choc shaker, milk container and napkins)
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Correct crockery, take away cups and lids are available clean and undamaged?
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All signage in place: price labels , offers and allergens?
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Is the seating area clean & presentable?
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Is allergen information readily available ?
Category: Section 18 Costa/Lavazza back of house.
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Include Costa/Lavazza back of house in this section?
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Is the floor clean?
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Is the food fridge clean?
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Is the milk fridge clean?
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Is the shelving organised and FIFO rule allowed?
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Are the chemicals correct?
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Are the mop/brush colour coding in place?
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Are the mop heads clean and hanging to dry,and are the mop buckets empty?
Category : Section 19 : health and safety.
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Are daily/weekly/monthly checks complete?
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Add Sea change safety statement - signed by all Staff?
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Sea change JSA progress evident?
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Sea change CSA board active and up to date?
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Are fire map/safety statement/tank map all displayed?
Category : Section 20 : RRAI code.
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Display compliance?
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Are staff briefing books/posters in place?
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Are floor posters in place ?
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Till display surround in place ?
Category: Section 21 : Site security
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Are safe locked access areas closed ?
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Are cameras functioning correctly?
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Evident security culture on site?
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Are safe keys/store keys managed?
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Are perimeter alarms set correctly?
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Are key holders list correct ?
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Are keys removed from cash drawers?
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Are the alarm codes/ digit locks changed quarterly?
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Are the staff wearing mobile panic alarms?
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Is MTS key holder list up to date?
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Key in cash drawer?
Category : section 22: Toilets
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Is there soap/toilets roll/drying facilities in place ?
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Is there cleaning records in place and on display ?
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Are the showers clean and tidy?
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Are the sanitary boxes provided ?
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Is the toilet area generally clean and smelling fresh?
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Is the floor clean and dry?
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Is the toilet & baby changing mat clean and smelling fresh?
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Is there a nappy bin provided ?
Category: section 23 : Sluice room
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Clean sink?
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Are the cleaning logs up/signed off by staff?
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Is the floor & room area clean and free of items?
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Are the chemicals correct ?
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Are the mop heads clean and hanging to dry,and are mop buckets empty?
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Is there a mop/brush colour coding system in place?