Served - Quality & Operations Checklist - BAR

• Store/Site

• Prepared by

• Duty Manager

• Conducted on

  Date
• Location
  Address

Coffee Excellence

• Coffee machine is operating properly depending on the type of the machine?

  Yes

  No

  N/A

• Coffee grinders found neat and clean and working as per the brand standard ?

  Yes

  No

  N/A

• Coffee is tamped every time following the 4 steps of level, tamp, twist and wipe?

  Yes

  No

  N/A

• Barista can able to answer any recipes

  Yes

  No

  N/A

• Weighing scale in-use for calibration and while making drinks

  Yes

  No

  N/A

• All drinks are prepared to Served Brand standards

  Yes

  No

  N/A

• Barista able to make Latte art on every drink ?

  Yes

  No

  N/A

• All kind of milk kept in correct temperature with expiration label ?

  Yes

  No

  N/A

• Steam arm purged before and after every use and wiped with a clean damp cloth after use? Blue cloth and steam wand cloth is available <br>

  Yes

  No

  N/A

• A thermometer is used every time and milk is never reheated, overheated or topped up and reheated?<br>

  Yes

  No

  N/A

• All milk thermometers calibrated to company Brand standard?<br>

  Yes

  No

  N/A

• Calibration done and recorded well every shift by Barista ?

  Yes

  No

  N/A

• All take away drinks are served in correct takeaway cup, with Barista fitting the lid. For all sit in drinks crockery is clean, undamaged and the correct spoon is given?

  Yes

  No

  N/A

• Porta filters are cleaned to company Brand standard?

  Yes

  No

  N/A

• All stainless steel milk jugs are cleaned inside and out to company Brand standard?

  Yes

  No

  N/A

• Overall bar area, the floor area, refrigerator, barista preparation area is cleaned & organised

  Yes

  No

  N/A

• Coffee beans stock on hand is optimum - Not less than 10 kgs each of Brazilian and Ethiopia (Please mention the quantity)