ROCC 3.0

• Site conducted

• Conducted on

  Date

• Conducted by

Visit Details

• Restaurant - 44K020/54

• Length of Visit

• Restaurant Address
  Address

• MOD

• Position

• Visit Type

• The Restaurant exterior is clean and well maintained to brand standard?

  Yes

  No

  N/A

• Guest area is clean and well maintained and to brand standard?

  Yes

  No

  N/A

• Front of house self-serve beverage & condiment station is stocked, clean and<br>well maintained to brand standard?

  Yes

  No

  N/A

• Restrooms are clean, maintained and stocked to brand standard?

  Yes

  No

  N/A

• Marination process is to Brand Standard?

  Yes

  No

  N/A

• Breading station and process is to Brand Standard?

  Yes

  No

  N/A

• Frying procedures are to brand standard in all fryer types?

  Yes

  No

  N/A

Cooked Chicken Quality ***ASSESS ONLY 3 PRODUCTS***

• Original Recipe Chicken

  Good

  Fair

  Poor

  N/A

• Fillets

  Good

  Fair

  Poor

  N/A

• Mini Fillets

  Good

  Fair

  Poor

  N/A

• Zingers

  Good

  Fair

  Poor

  N/A

• Hot Wings

  Good

  Fair

  Poor

  N/A

Fries Quality

• Fries are to standard?

  Yes

  No

  N/A

• Products are available when ordered?

  Yes

  No

  N/A

• Original Recipe Chicken

• Fillets

• Mini Fillets

• Zingers

• Hot Wings

• All restaurant employees are 100% Trained?

  Yes

  No

  N/A

• Team members provide a memorable customer experience?

  Yes

  No

  N/A

• Orders are accurately packed, presented, dispatched within brand standards?

  Yes

  No

  N/A

• Emergency fire equipment and exits comply with local legislation and<br>brand standard?

  Yes

  No

  N/A

• Health & Safety standards comply with local legislation and brand<br>standard?

  Yes

  No

  N/A

• Required equipment is approved in place and functioning properly?

  Yes

  No

  N/A

• Fryers (Pots/Cookers/Vats) are certified and operated to brand standard?

  Yes

  No

  N/A

• Brand/BU Employee Health Standard is posted visibly for team members?

  Yes

  No

  N/A

• Team member must not be observed working with symptoms of illness<br>or infection?

  Yes

  No

  N/A

• Significant - Hand washing procedures followed?

  Yes

  No

  N/A

• Secondary - Hand washing procedures followed?

  Yes

  No

  N/A

• Significant - Hand washing sinks accessible, clean, functioning, in good<br>repair, used only for hand washing, and includes posted hand washing signs?

  Yes

  No

  N/A

• Secondary - Hand washing sinks accessible, clean, functioning, in good<br>repair, used only for hand washing, and includes posted hand washing signs?

  Yes

  No

  N/A

• How many handwash sinks are BOH? (Kitchen only, not including<br>toilet rooms)?

  Yes

  No

  N/A

• Thermometers in use are calibrated?

  Yes

  No

  N/A

• Cold holding and storage equipment temperature meets standard?

  Yes

  No

  N/A

• Hot holding and storage equipment temperature meets standard?

  Yes

  No

  N/A

• Cold Temperature Controlled for Safety (TCS) Foods must be held ≤<br>5°C?

  Yes

  No

  N/A

• Hot Temperature Controlled for Safety (TCS) Foods must be held ≥<br>63°C?

  Yes

  No

  N/A

• Time Controlled for Safety (TCS) Foods using only time for food safety<br>must have documented procedures and be within time?

  Yes

  No

  N/A

• Frozen foods are thawed correctly?

  Yes

  No

  N/A

• Cooling procedures are properly followed?

  Yes

  No

  N/A

• Foods must be cooked or heated to the proper internal food safe<br>temperature?

  Yes

  No

  N/A

• Significant - Ingredients and products are correctly labeled with an<br>expiration date and are not expired?

  Yes

  No

  N/A

• Secondary - Ingredients and products are correctly labeled with an<br>expiration date and are not expired?

  Yes

  No

  N/A

• Significant - Spoiled foods or ingredients are not in use and not for sale?

  Yes

  No

  N/A

• Secondary - Spoiled foods or ingredients are not in use and not for sale?

  Yes

  No

  N/A

• Food and packaging are properly stored and in good condition;<br>damaged or donated products are segregated; team member food/medication<br>segregated?

  Yes

  No

  N/A

• Utensils, smallwares, and food contact surfaces are properly<br>cleaned, stored, air-dried, in good repair, and held properly when in us?

  Yes

  No

  N/A

• Significant - Cross contamination or conditions that could lead to cross<br>contamination must not be present?

  Yes

  No

  N/A

• Secondary - Cross contamination or conditions that could lead to<br>cross contamination must not be present?

  Yes

  No

  N/A

• Team members meet grooming and personal hygiene standards and practices?

  Yes

  No

  N/A

• Significant - Single-use disposable food handling gloves and blue or<br>brightly colored (non-flesh colored) bandages are available in the restaurant<br>and used correctly?

  Yes

  No

  N/A

• Secondary - Single-use disposable food handling gloves and blue or<br>brightly colored (non-flesh colored) bandages are available in the restaurant<br>and used correctly?

  Yes

  No

  N/A

• Significant - Dish washing process set up and followed correctly, proper<br>sanitizer concentration and test strips available?

  Yes

  No

  N/A

• Secondary - Dish washing process set up and followed correctly, proper<br>sanitizer concentration and test strips available?

  Yes

  No

  N/A

• Equipment is properly cleaned and free of excess debris, buildup?

  Yes

  No

  N/A

• Significant - Wiping cloths used and stored properly in a sanitizer<br>bucket with correct concentration?

  Yes

  No

  N/A

• Cleaning supplies (e.g., mops, mop bucket, etc.) must be available and<br>stored clean?

  Yes

  No

  N/A

• Restaurant BOH floors, walls, ceiling, vents/exhaust hoods, and<br>shelving are clean?

  Yes

  No

  N/A

• Lighting sources are properly shielded or have shatter proof bulbs in<br>areas where food, service utensils and equipment are stored or prepared?

  Yes

  No

  N/A

• Back flow is prevented at the sink sprayer and all other hoses?

  Yes

  No

  N/A

• Is there a dedicated cold storage (walk-in, reach-in refrigeration;<br>not a freezer) for raw animal foods?

  Yes

  No

  N/A

• Current and Approved Brand/BU Weekly Pest Walks must be<br>completed and retained?

  Yes

  No

  N/A

• Pest control devices evident and installed, maintained properly; service<br>is evident and by an approved Pest Management Professional Vendor?

  Yes

  No

  N/A

• Pest activity is prevented through elimination of harborage and pest<br>points of entry? (Including outside storage sheds and landscaping)

  Yes

  No

  N/A

• Restaurant BOH floors, walls, ceiling, vents/exhaust hoods, and<br>shelving are in good repair?

  Yes

  No

  N/A

• Significant - Pest Infestation or Activity not present? (Food Safety<br>Emergency)

  Yes

  No

  N/A

• Secondary - Pest Infestation or Activity not present?

  Yes

  No

  N/A

• The most recent health department inspection report is available, and<br>evidence is available that corrective actions against any Health Authority<br>critical non-conformances has been completed?

  Yes

  No

  N/A

• As required by the Brand/BU or by regulation, at least 1 manager must<br>have locally acceptable food handler certificate on file?

  Yes

  No

  N/A

• Team Member food safety training records meets Brand/BU standards?

  Yes

  No

  N/A

• Current and Approved Brand/BU Food Safety Checklists must be<br>completed and retained?

  Yes

  No

  N/A

• Only approved ingredients or food evident?

  Yes

  No

  N/A

• Only approved equipment and smallwares in use?

  Yes

  No

  N/A

• Gaskets on refrigeration/freezer units, ice machines, hot holding<br>units, or any other equipment that has gaskets are clean and in good repair?

  Yes

  No

  N/A

• Trash receptacles are of sufficient availability, capacity, cleaned, and<br>maintained properly?

  Yes

  No

  N/A

• Three-compartment sink, prep sink, dishwasher or PowerSoak sink is<br>functioning properly?

  Yes

  No

  N/A

• Approved chemicals are properly labeled and stored, and handled<br>correctly?

  Yes

  No

  N/A

• Restaurant has electric power or an alternate power source available<br>for use? (Imminent Health Hazard)

  Yes

  No

  N/A

• Significant - Hot water ≥49°C is available in the kitchen as<br>measured at any sink providing hot water other than a handwash sink?<br>(Imminent Health Hazard, Food Safety Emergency)

  Yes

  No

  N/A

• Secondary - Hot water is between 43°C and 48°C

  Yes

  No

  N/A

• Minimum of one functioning toilet available in the facility for team<br>member use? (Imminent Health Hazard)

  Yes

  No

  N/A

• Significant - Drains not clogged and functioning properly? (Imminent<br>Health Hazard)

  Yes

  No

  N/A

• Secondary - Drains not clogged and functioning properly?

  Yes

  No

  N/A

• Water is from an approved source?

  Yes

  No

  N/A

• There is an automated product forecasting system?

  Yes

  No

  N/A

• There is an automated labour forecasting, scheduling & deployment<br>system?

  Yes

  No

  N/A

• If the restaurant does their own delivery, is there a DELIVERY<br>MANAGEMENT SYSTEM in place?

  Yes

  No

  N/A

• The restaurant has an automated Kitchen Management System?

  Yes

  No

  N/A

• Number of Kiosks in restaurant?

• All Kiosks are available and functional?

  Yes

  No

  N/A

• All aggregator or own delivery tablets are functioning correctly and<br>accepting orders?

  Yes

  No

  N/A

• The restaurant and the team are prepped and ready for sales?

  Yes

  No

  N/A

• The restaurant has KDS screens in the necessary positions?

  Yes

  No

  N/A

• The restaurant is meeting the required speed standard for Drive Thru?

  Yes

  No

  N/A

• Drive Thru Restaurants have a digital timer that is fully functional?

  Yes

  No

  N/A

• Drive Thru Restaurants digital timer measures the following speed<br>attributes?

  Yes

  No

  N/A

• Inspector

  Sign

• MOD

  Sign