Information
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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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1. ROSTERS
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1.1 Initialled
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1.2 Sales Projected vs Actual
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1.3 Mix, Quality of Employees
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1.4 Training and Development
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1.5 All changes authorised
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1.6 Overtime highlighted clearly
2. SHIFT ALLOCATION
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2.1 Completed each shift
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2.2 Staff re positioned if necessary
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2.3 Shift goals written
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2.4 Breaks allocated
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2.5 Staff aware of shift goals
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2.6. Staff aware of allocation
3. REGISTER AREA
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3.1 Cleaniness
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3.2 Stationary
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3.3 Staff awareness
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3.4 Customer interaction
4. APPEARANCE
4.1. Wait Staff
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4.1.1. General Appearance
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4.1.2. Apron clean/pressed
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4.1.3. Pants/T shirt
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4.1.4. Shoes
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4.1.5. Hair
4.2. Managers
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4.2.1. Appearance
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4.2.2. Pants/Shirt
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4.2.3. Shoes
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4.2.4. Hair
5. MANAGEMENT
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5.1 Supervision
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5.2. Communication with waitstaff
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5.3. Communication with kitchen staff
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5.4 Customer contact
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5.5. Deameanour
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5.6. QSCM effectiveness
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5.7. Opening Oganisation
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5.8. Changeover Organisation
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5.9. Closing Organisation
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5.10. General shift running
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5.11. Customer awareness
6. SERVICE SEQUENCE
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6.1. Greeting
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6.1.1. Awareness/acknowledgement
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6.1.2. Smiles
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6.1.3. Demeanour
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6.1.4. Hand Menu
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6.1.5. Drink order
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6.1.6. Deliver drinks
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6.1.7. Use of tray
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6.1.8. Talk to customers
6.2. Take order
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1. Greeting
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2. Procedures
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3. Suggestive selling
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4. Follow up
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5. Before main course
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6. Talk to customer
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7. Procedure
6.3. Deliver Meals
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1. Deliver Meals correctly
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2. Call dishes by name
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3. Wishes customer to enjoy meals
6.4. Follow up
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1. Clear table
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2. Offer dessert
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3. Talk to customer
6.5. Table maintenance
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1. Clear table
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2. Offers additional items
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3. Offers bill
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4. Delivers bill
6.6. Pay the bill
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1. Indicates where/how to pay
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2. Customer contact
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3. Demeanour
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4. Parting phrase
7. SPEED OF SERVICE BREAKFAST
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Gfd
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10. EXTERIOR
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10.1. Signs working
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10.2. Signs clean
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10.3. Awning and canopies clean
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10.4. Ground clean
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10.5. Plants in good condition
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10.6. Windows ledges clean
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10.7. Walls in good condition/clean
11. ENTRANCE
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11.1. Door clean and opening properly
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11.2. Floors, walls and ledges clean
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11.3. Displays, painting, mirror in good condition
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11.4. lighting working/well lit
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11.5. Opening hours displayed
12. DINNING ROOM
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12.1 Floor in good repair
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12.2. Floor clean and maintained
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12.3. Chairs in good condition
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12.4. Chairs sit solidly/stable and straight
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12.5. Booth seats not excessively worn
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12.6. Booth seats clean
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12.7. High chairs available and in good order
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12.8. High chairs clean
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12.9. Table tops in good order
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12.10. Tables stable in line and straight
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12.11. Table tops clean
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12.12. Table bases clean
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12.13. Wall/ceiling in good condition
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12.14. Walls/ceiling clean
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12.15. Painting, mirrors, glass, partitions in good order
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12.16. Paintings, mirrors, glass, partitions clean
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12.17. All lights working
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12.18. All lights/fitting clean
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12.19. All ventilations ducts working
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12.20. All ventilation ducts clean
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12.21. All menus and sub menus in good/clean conditions
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12.22. Non smoking signs clear
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12.23. Music level Appropriate
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12.24. Juke box working correctly
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12.25. T.Vs working
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12.26. Video Clips appropriate
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12.27. All plants in good condition
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12.28. No evidence of pest
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12.29. Air conditioner working/pleasant temp
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12.30. Sufficient cutlery available for the shift
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12.31. Sufficient maple syrup jugs filled
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12.32. Sufficient maple syrup jug available
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12.33. Dust pan and broom available and clean
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12.34. Wet floor signs available and clean
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12.35. Safe Food stickers available for "doggy bag"
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12.36. Bucket availabke for umbrella clearly labelled (not prep bucket)
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12.37. Cutlery and napkins set correctly
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12.38. Cutlery trays in good condition
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12.39. Display cabinet stocked, clean and neat
13. PUBLIC RESTROOMS
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13.1. Air vents operating and clean
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13.2. All doors operating
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13.3. All doors cleaned
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13.4. All lights working and clean
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13.5. Floors clean
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13.6. Drains clean
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13.7. Walls and ceiling clean
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13.8. Mirrors clean and not defaced
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13.9. Counters and sinks free of chips and stains
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13.10. Counters and sinks clean
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13.11. All dispensers operating with sufficient product
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13.12. All dispensers clean
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13.13. Stalls clean and not defaced
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13.14. Doors locks function correctly
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13.15. Toilets free of chips/stains functioning correctly
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13.16. Toilets clean
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13.17. All toilets seats operatins, clean and secured
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13.18. Urinals free of stains
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13.19. Chemical block in urinal
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13.20. Bin empty regularly
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13.21. Taps and pipes not leaking
14. REGISTER
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14.1. Counter top in good order
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14.2. Counter top clean
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14.3. Cupboards and shelves solid
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14.4. Properly stocked spare eftpos/micros roll
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14.5. Register skimmed
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14.6. Sufficient change in register
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14.7. Cash up completed safely
15. WAITER STATIONS
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15.1. Counter tops in good order
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15.2. Counter tops clean
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15.3. Cupboards and shelves solid
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15.4. Properly stocked (incl crayons and colourings in
16. STORAGE AREAS
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16.1. Cleaners storage area clean and organised
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16.2. Dry store clean and organised
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16.3. All dry goods covered and off the floor
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16.4. Operating supplies room clean
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16.5. Planners
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16.6. Liquor area clean and organised
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16.7. No evidence of pests (Check pest control log book)
17. TEAM ROOM
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17.1. Toilets clean
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17.2. Floor/walls/ceiling clean
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17.3. Lockers in good order
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17.4. Lights working
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17.5. No build up of unnecessary items
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17.6. No working shoes left
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17.7. Noticeboard clean-relevant notices
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17.8. Copy of policies and NES displayed
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17.9. Table clean - no left over drinks/food
18. OFFICE/GENERAL
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18.1. Office neat, tidy and organised
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18.2. Safes secure in good working condition and locked
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18.3. Logs/service books available
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18.4. Cleaner communication book used
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18.5. Pest control book up to date
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18.6. Kitchen hoods/ducting service log
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18.7. Management communication book used
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18.8. Shift reports completed correctly
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18.9. Invoices/paperwork organised
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18.10. Weekly analysis/customer counts completed
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18.11. Chubb deposit book filled in correctly
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18.12. Camera system working correctly
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18.13. Sufficient change in safe
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18.14. Safe/Petty cash counted and correct
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18.15. Accident/injury book available
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18.16. Tips allocated
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18.17. Uniforms stored neatly
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18.18. RSA folder up to date
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18.19. Restaurant contacts book up to date
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18.20. N/A book organised
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18.21. Booking book available and completed correctly
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18.22. Clear booking policy available
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18.23. Food safety supervisors certificates available
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18.24. Sufficient colouring in for the next 2 days
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18.25. Sufficient level of register rolls, kitchen ink and eftpos rolls
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18.26. Sufficient level of stationary, par level for ordering.
19. SAFETY
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19.1. Emergency light testing
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19.2. Fire extinghuisher checked
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19.3. Exit lights functioning
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19.4. All panic bars exit doors functioning
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19.5. All fire exits and egress clear
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19.6. Fire blanket checked
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19.7. First aid cabinet correctly stocked
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19.8. Fire warden hats available and accessible
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19.9. Evacuation plans on display
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19.10. Evacuation training completed
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19.11. All chemicals labelled
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19.12. Chemical MSDS available and accessible for all chemical kept on premises including cleaner
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19.13. SWMS created and implemented
20. DOCK/GARBAGE AREA
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20.1. Dock/garbage area clean
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20.2. No cigarette butts evident
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20.3. Bin is clean/not overfull
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20.4. Recycle bins are clean
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20.5. Recycle bins are correctly filled
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20.6. Back door is clean and functioning correctly
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20.7. Post mix unit maintained and clean
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20.8. No evidence of pests
21. PREP AREA
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21.1. Exhaust hoods clean/working
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21.2. Shelving clean and secure
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21.3. Floor clean
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21.4. Walls clean
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21.5. Tiles not broken
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21.6. burner clean and operating correctly
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21.7. All utensils clean and undamaged
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21.8. Slicer clean/operating correctly
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21.9. Mixer clean/operating correctly
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21.10. Prep manual clean, up to date and complete
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21.11. Stocking sheet available and complete correctly
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21.12. Prep sheet available and completed correctly
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21.13. Sinks clean and functioning correctly
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21.14. Drains clean
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21.15. No evidence of pest
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21.16. Scales clean/working correctly
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21.17. Sufficient pots/pans available
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21.18. Sufficient buckets available
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21.19. Sufficient trays available
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21.20. Pots/pans/colanders stored upside down
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21.21. Freshness
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21.22. Labelled and dated
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21.23. Rotation F.I.F.O
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21.24. Stored correctly/covered
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21.25. Dates on all open containers
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21.26. No raw food above cooked food
22. DISHDROP
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22.1. Exhaust hoods clean and working
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22.2. Shelving clean and secure
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22.3. Floor clean
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22.4. Tiles not broken
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22.5. Walls clean
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22.6. Sufficient chemicals connected
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22.7. Wash/rinse temps correct
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22.8. Sufficient racks available
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22.9. Racks clean/not damaged
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22.10. Dishwasher clean inside / outside
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22.11. Glass washer clean inside / outside
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22.12. Spray arm working correctly
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22.13. Taps and pipes not leaking
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22.14. Soap and paper dispenser clean, stocked and functioning
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22.15. Wet floor signs available and clean
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22.16. Buckets clean
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22.17. Mops clean and stored correctly
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22.18. Chemical chart on wall in good condition
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22.19. Sufficient chemicals in stock
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22.20. Chart for colour coded cutting boards displayed
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22.21. Colour coded cutting board used correctly
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22.22. Colour coded mop chart displayed and used
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22.23. Velcro dots used to display notes not tape
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22.24. Metal detector available/working
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22.25. Metal detector used when changing dish drop bin
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22.26. Bin available for breakages
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22.27. Hand bassin free of food scraps
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22.28. Sufficient hand towels stocked
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22.29. Hand wash chemicals stocked
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22.30. Hand wash pump working/clean
23. KITCHEN AREA
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23.1. Shelving clean and secure
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23.2. Floor clean
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23.3. Tiles not broken
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23.4. Walls clean
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23.5. 2 burner clean/operating correctly
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23.6. Fryer clean/operating correctly
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23.7. Oil in good condition
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23.8. Salamander in good condition / clean
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23.9. Hot bain clean/operating correctly
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23.10. Hot bain sauces/mixes correct temp (68-74º)
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23.11. Hot bain sauces/mixes correct consistency
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23.12. Char grill clean/functioning correctly
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23.13. Grill exhaust hood clean and working
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23.14. Grill fridges correct temp ( 2-5º)
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23.15. Grill fridges doors and seals clean
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23.16. Grill fridges clean inside/outside
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23.17. Stock freshness
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23.18. Stock labelled and dated
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23.19. Stock rotated F.I.F.O
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23.20. Stock stored correctly/covered
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23.21. All utensils clean and undamaged
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23.22. Microwaves clean/working correctly
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23.23. Pizza exhaust hood clean and working correctly
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23.24. Pizza fridge correct temp ( 2 - 5º)
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23.25. Pizza fridge doors and seals clean
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23.26. Pizza fridge clean inside / outside
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23.27. Pizza ovens clean / working correctly
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23.28. Pizza paddles clean and working correctly
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23.29. Pizza dought roller clean and working correctly
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23.30. Pizza try clean and not damaged
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23.31. Stock freshness
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23.32. Stock labelled and dated
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23.33. Stock rotated F.I.F.O
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23.34. Stock stored correctly / covered
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23.35. Hotplate exhaust hood clean and working
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23.36. Hotplate clean and functioning correctly
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23.37. Spats clean and not damaged
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23.38. Topping fridges correct temp ( 2 - 5º )
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23.39. Topping fridge doors and seals clean
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23.40. Topping fridge clean inside / outside
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23.41. Stock freshness
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23.42. Stock labelled and dated
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23.43. Stock rotated F.I.F.O
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23.44. Stock stored correctly / covered
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23.45. Runner bench clean and organised
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23.46. Cleaning roster visible and completed
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23.47. Drains clean
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23.48. No evidence of pests
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23.49. Printer clean, working correctly and not damaged
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23.50. Temperature chart completed and issues acted upon
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23.51. Sufficient crockery check par levels
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23.52. Only one pizza oven in the morning
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23.53. Salamander off in the morning
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23.54. Hand basin free of food scraps
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23.55. Paper towels stocked and available
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23.56. Bains covered until busy
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23.57. Spare printer rolls ready
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23.58. Stocking sheet filled out and list prepared
24. DRY STORE
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24.1. Freshness
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24.2. Storage
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24.3. F.I.F.O
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24.4. Walls and floors not damaged and clean
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24.5. Shelving clean and secure
25. BAR
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25.1. Shelving clean and secure
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25.2. Floor clean
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25.3. Tiles not broken
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25.4. Walls clean
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25.5. Tiles not broken
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25.6. Bench tops clean
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25.7. Fridges correct temp ( 2 - 5º )
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25.8. Fridges doors and seals clean
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25.9. Fridges clean inside / outside
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25.10. Runners bench clean
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25.11. Coffee machine clean and working correctly
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25.12. Date for next service of coffee machine listed
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25.13. Grinder clean and working correctly
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25.14. Blenders clean and working correctly
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25.15. Sufficient glassware
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25.16. Glassware clean and in good condition
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25.17. Sufficient plastic ware
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25.18. Plastic ware clean and in good condition
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25.19. Sufficient crockery, teaspots and cups
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25.20. Cups and tea pots stain free and in good condition
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25.21. All food items covered
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25.22. Sink clean and working correctly
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25.23. Bar stocked correctly
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25.24. Cleaning roster visible and completed
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25.25. Drains clean
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25.26. Light working
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25.27. Nip pourers clean and not damaged
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25.28. Bins clean and not overfull
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25.29. Printer clean, working correctly and not damaged
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25.30. Hand bassin free of food scraps
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25.31. Paper towels stocked and available
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25.32. Spare printer rolls ready
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25.33. Liquor licence displayed
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25.34. Ice machine clean
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25.35. Last cleaned date listed on ice machine
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25.36. Ice scoop stored properly
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25.37. Chemicals store correctly
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25.38. Post mix area clean and tidy
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25.39. Gas bottle securely attached
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25.40. Correct levels of post mix stock
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25.41. Post mix machine services up to date and recorded
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25.42. Stock freshness
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25.43. stock labelled and dated
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25.44. Stock rotated F.I.F.O
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25.45. Stock stored correctly / covered
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25.46. Trays in good condition
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25.47. Drink presentation
26. COOLROOMS
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26.1. Cool room temp between 2-5º
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26.2. All doors close fully and function normally
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26.3. Doors seals are not damaged
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26.4. Doors shut when not in use
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26.5. Floors clean
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26.6. Walls ceiling clean
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26.7. Shelving secure and clean
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26.8. Containers labelled and covered
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26.9. Planners in use
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26.10. Stock freshness
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26.11. Stock labelled and dated
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26.12. Stock rotated F.I.F.O
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26.13. Stock stored correctly / covered
27. FREEZER
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27.1. Freezer temp between -10 and -18º
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27.2. All doors close fully and function normally
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27.3. Doors and seals are not damaged
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27.4. Doors shut when not in use
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27.5. Floors clean
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27.6. Walls and ceiling clean
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27.7. Shelving secure and clean
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27.8. Containers labelled and covered
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27.9. Planners in use
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27.10. Items stacked neatly and safely
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27.11. Stock freshness
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27.12. Stock labelled and dated
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27.13. Stock rotated F.I.F.O
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27.14. Stock stored correctly / covered
28. RECEIVING DELIVERIES
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28.1. All invoiced checked against the goods
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28.2. All invoiced checked against order form
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28.3. Temperature checked when receiving goods
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28.4. Use by best before dates checked
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28.5. Packaging undamaged and clean
29. TAKE AWAY
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29.1. Sign displayed
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29.2. Sufficient containers ready and available
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29.3. Correct containers used
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29.4. Sauces prepared
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29.5. Ice cream prepared
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29.6. Bags / Cutlery ready and available