Service Evaluation

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Tap to enter information

  Date

• Tap to enter information

• 1.1 Initialled

  Yes

  No

• 1.2 Sales Projected vs Actual

  Yes

  No

• 1.3 Mix, Quality of Employees

  Yes

  No

• 1.4 Training and Development

  Yes

  No

• 1.5 All changes authorised

  Yes

  No

• 1.6 Overtime highlighted clearly

  Yes

  No

• 2.1 Completed each shift

  Yes

  No

• 2.2 Staff re positioned if necessary

  Yes

  No

• 2.3 Shift goals written

  Yes

  No

• 2.4 Breaks allocated

  Yes

  No

• 2.5 Staff aware of shift goals

  Yes

  No

• 2.6. Staff aware of allocation

  Yes

  No

• 3.1 Cleaniness

  Yes

  No

• 3.2 Stationary

  Yes

  No

• 3.3 Staff awareness

  Yes

  No

• 3.4 Customer interaction

  Yes

  No

4.1. Wait Staff

• 4.1.1. General Appearance

  Yes

  No

• 4.1.2. Apron clean/pressed

  Yes

  No

• 4.1.3. Pants/T shirt

  Yes

  No

• 4.1.4. Shoes

  Yes

  No

• 4.1.5. Hair

  Yes

  No

4.2. Managers

• 4.2.1. Appearance

  Yes

  No

• 4.2.2. Pants/Shirt

  Yes

  No

• 4.2.3. Shoes

  Yes

  No

• 4.2.4. Hair

  Yes

  No

• 5.1 Supervision

  Yes

  No

• 5.2. Communication with waitstaff

  Yes

  No

• 5.3. Communication with kitchen staff

  Yes

  No

• 5.4 Customer contact

  Yes

  No

• 5.5. Deameanour

  Yes

  No

• 5.6. QSCM effectiveness

  Yes

  No

• 5.7. Opening Oganisation

  Yes

  No

• 5.8. Changeover Organisation

  Yes

  No

• 5.9. Closing Organisation

  Yes

  No

• 5.10. General shift running

  Yes

  No

• 5.11. Customer awareness

  Yes

  No

• Tap to enter information

  Yes

  No

  N/A

6.1. Greeting

• 6.1.1. Awareness/acknowledgement

  Yes

  No

• 6.1.2. Smiles

  Yes

  No

• 6.1.3. Demeanour

  Yes

  No

• 6.1.4. Hand Menu

  Yes

  No

• 6.1.5. Drink order

  Yes

  No

• 6.1.6. Deliver drinks

  Yes

  No

• 6.1.7. Use of tray

  Yes

  No

• 6.1.8. Talk to customers

  Yes

  No

6.2. Take order

• 1. Greeting

  Yes

  No

• 2. Procedures

  Yes

  No

• 3. Suggestive selling

  Yes

  No

• 4. Follow up

  Yes

  No

• 5. Before main course

  Yes

  No

• 6. Talk to customer

  Yes

  No

• 7. Procedure

  Yes

  No

6.3. Deliver Meals

• 1. Deliver Meals correctly

  Yes

  No

• 2. Call dishes by name

  Yes

  No

• 3. Wishes customer to enjoy meals

  Yes

  No

6.4. Follow up

• 1. Clear table

  Yes

  No

• 2. Offer dessert

  Yes

  No

• 3. Talk to customer

  Yes

  No

6.5. Table maintenance

• 1. Clear table

  Yes

  No

• 2. Offers additional items

  Yes

  No

• 3. Offers bill

  Yes

  No

• 4. Delivers bill

  Yes

  No

6.6. Pay the bill

• 1. Indicates where/how to pay

  Yes

  No

• 2. Customer contact

  Yes

  No

• 3. Demeanour

  Yes

  No

• 4. Parting phrase

  Yes

  No

• Tap to enter information

• Gfd

  Drawing

• Tap to enter information

  Yes

  No

  N/A

• Tap to enter information

• 10.1. Signs working

  Yes

  No

• 10.2. Signs clean

  Yes

  No

• 10.3. Awning and canopies clean

  Yes

  No

• 10.4. Ground clean

  Yes

  No

• 10.5. Plants in good condition

  Yes

  No

• 10.6. Windows ledges clean

  Yes

  No

  N/A

• 10.7. Walls in good condition/clean

  Yes

  No

• 11.1. Door clean and opening properly

  Yes

  No

• 11.2. Floors, walls and ledges clean

  Yes

  No

• 11.3. Displays, painting, mirror in good condition

  Yes

  No

• 11.4. lighting working/well lit

  Yes

  No

• 11.5. Opening hours displayed

  Yes

  No

• 12.1 Floor in good repair

  Yes

  No

• 12.2. Floor clean and maintained

  Yes

  No

• 12.3. Chairs in good condition

  Yes

  No

• 12.4. Chairs sit solidly/stable and straight

  Yes

  No

• 12.5. Booth seats not excessively worn

  Yes

  No

• 12.6. Booth seats clean

  Yes

  No

• 12.7. High chairs available and in good order

  Yes

  No

• 12.8. High chairs clean

  Yes

  No

• 12.9. Table tops in good order

  Yes

  No

• 12.10. Tables stable in line and straight

  Yes

  No

• 12.11. Table tops clean

  Yes

  No

• 12.12. Table bases clean

  Yes

  No

• 12.13. Wall/ceiling in good condition

  Yes

  No

• 12.14. Walls/ceiling clean

  Yes

  No

• 12.15. Painting, mirrors, glass, partitions in good order

  Yes

  No

• 12.16. Paintings, mirrors, glass, partitions clean

  Yes

  No

• 12.17. All lights working

  Yes

  No

• 12.18. All lights/fitting clean

  Yes

  No

• 12.19. All ventilations ducts working

  Yes

  No

• 12.20. All ventilation ducts clean

  Yes

  No

• 12.21. All menus and sub menus in good/clean conditions

  Yes

  No

• 12.22. Non smoking signs clear

  Yes

  No

• 12.23. Music level Appropriate

  Yes

  No

• 12.24. Juke box working correctly

  Yes

  No

• 12.25. T.Vs working

  Yes

  No

• 12.26. Video Clips appropriate

  Yes

  No

• 12.27. All plants in good condition

  Yes

  No

• 12.28. No evidence of pest

  Yes

  No

• 12.29. Air conditioner working/pleasant temp

  Yes

  No

• 12.30. Sufficient cutlery available for the shift

  Yes

  No

• 12.31. Sufficient maple syrup jugs filled

  Yes

  No

• 12.32. Sufficient maple syrup jug available

  Yes

  No

• 12.33. Dust pan and broom available and clean

  Yes

  No

• 12.34. Wet floor signs available and clean

  Yes

  No

• 12.35. Safe Food stickers available for "doggy bag"

  Yes

  No

• 12.36. Bucket availabke for umbrella clearly labelled (not prep bucket)

  Yes

  No

• 12.37. Cutlery and napkins set correctly

  Yes

  No

• 12.38. Cutlery trays in good condition

  Yes

  No

• 12.39. Display cabinet stocked, clean and neat

  Yes

  No

• 13.1. Air vents operating and clean

  Yes

  No

• 13.2. All doors operating

  Yes

  No

• 13.3. All doors cleaned

  Yes

  No

• 13.4. All lights working and clean

  Yes

  No

• 13.5. Floors clean

  Yes

  No

• 13.6. Drains clean

  Yes

  No

• 13.7. Walls and ceiling clean

  Yes

  No

• 13.8. Mirrors clean and not defaced

  Yes

  No

• 13.9. Counters and sinks free of chips and stains

  Yes

  No

• 13.10. Counters and sinks clean

  Yes

  No

• 13.11. All dispensers operating with sufficient product

  Yes

  No

• 13.12. All dispensers clean

  Yes

  No

• 13.13. Stalls clean and not defaced

  Yes

  No

• 13.14. Doors locks function correctly

  Yes

  No

• 13.15. Toilets free of chips/stains functioning correctly

  Yes

  No

• 13.16. Toilets clean

  Yes

  No

• 13.17. All toilets seats operatins, clean and secured

  Yes

  No

• 13.18. Urinals free of stains

  Yes

  No

• 13.19. Chemical block in urinal

  Yes

  No

• 13.20. Bin empty regularly

  Yes

  No

• 13.21. Taps and pipes not leaking

  Yes

  No

• 14.1. Counter top in good order

  Yes

  No

• 14.2. Counter top clean

  Yes

  No

• 14.3. Cupboards and shelves solid

  Yes

  No

• 14.4. Properly stocked spare eftpos/micros roll

  Yes

  No

• 14.5. Register skimmed

  Yes

  No

• 14.6. Sufficient change in register

  Yes

  No

• 14.7. Cash up completed safely

  Yes

  No

• 15.1. Counter tops in good order

  Yes

  No

• 15.2. Counter tops clean

  Yes

  No

• 15.3. Cupboards and shelves solid

  Yes

  No

• 15.4. Properly stocked (incl crayons and colourings in

  Yes

  No

• 16.1. Cleaners storage area clean and organised

  Yes

  No

• 16.2. Dry store clean and organised

  Yes

  No

• 16.3. All dry goods covered and off the floor

  Yes

  No

• 16.4. Operating supplies room clean

  Yes

  No

• 16.5. Planners

  Yes

  No

• 16.6. Liquor area clean and organised

  Yes

  No

• 16.7. No evidence of pests (Check pest control log book)

  Yes

  No

• 17.1. Toilets clean

  Yes

  No

• 17.2. Floor/walls/ceiling clean

  Yes

  No

• 17.3. Lockers in good order

  Yes

  No

• 17.4. Lights working

  Yes

  No

• 17.5. No build up of unnecessary items

  Yes

  No

• 17.6. No working shoes left

  Yes

  No

• 17.7. Noticeboard clean-relevant notices

  Yes

  No

• 17.8. Copy of policies and NES displayed

  Yes

  No

• 17.9. Table clean - no left over drinks/food

  Yes

  No

• 18.1. Office neat, tidy and organised

  Yes

  No

• 18.2. Safes secure in good working condition and locked

  Yes

  No

• 18.3. Logs/service books available

  Yes

  No

• 18.4. Cleaner communication book used

  Yes

  No

• 18.5. Pest control book up to date

  Yes

  No

• 18.6. Kitchen hoods/ducting service log

  Yes

  No

• 18.7. Management communication book used

  Yes

  No

• 18.8. Shift reports completed correctly

  Yes

  No

• 18.9. Invoices/paperwork organised

  Yes

  No

• 18.10. Weekly analysis/customer counts completed

  Yes

  No

• 18.11. Chubb deposit book filled in correctly

  Yes

  No

• 18.12. Camera system working correctly

  Yes

  No

• 18.13. Sufficient change in safe

  Yes

  No

• 18.14. Safe/Petty cash counted and correct

  Yes

  No

• 18.15. Accident/injury book available

  Yes

  No

• 18.16. Tips allocated

  Yes

  No

• 18.17. Uniforms stored neatly

  Yes

  No

• 18.18. RSA folder up to date

  Yes

  No

• 18.19. Restaurant contacts book up to date

  Yes

  No

• 18.20. N/A book organised

  Yes

  No

• 18.21. Booking book available and completed correctly

  Yes

  No

• 18.22. Clear booking policy available

  Yes

  No

• 18.23. Food safety supervisors certificates available

  Yes

  No

• 18.24. Sufficient colouring in for the next 2 days

  Yes

  No

• 18.25. Sufficient level of register rolls, kitchen ink and eftpos rolls

  Yes

  No

• 18.26. Sufficient level of stationary, par level for ordering.

  Yes

  No

• 19.1. Emergency light testing

  Yes

  No

• 19.2. Fire extinghuisher checked

  Yes

  No

• 19.3. Exit lights functioning

  Yes

  No

• 19.4. All panic bars exit doors functioning

  Yes

  No

• 19.5. All fire exits and egress clear

  Yes

  No

• 19.6. Fire blanket checked

  Yes

  No

• 19.7. First aid cabinet correctly stocked

  Yes

  No

• 19.8. Fire warden hats available and accessible

  Yes

  No

• 19.9. Evacuation plans on display

  Yes

  No

• 19.10. Evacuation training completed

  Yes

  No

• 19.11. All chemicals labelled

  Yes

  No

• 19.12. Chemical MSDS available and accessible for all chemical kept on premises including cleaner

  Yes

  No

• 19.13. SWMS created and implemented

  Yes

  No

• 20.1. Dock/garbage area clean

  Yes

  No

• 20.2. No cigarette butts evident

  Yes

  No

• 20.3. Bin is clean/not overfull

  Yes

  No

• 20.4. Recycle bins are clean

  Yes

  No

• 20.5. Recycle bins are correctly filled

  Yes

  No

• 20.6. Back door is clean and functioning correctly

  Yes

  No

• 20.7. Post mix unit maintained and clean

  Yes

  No

• 20.8. No evidence of pests

  Yes

  No

• 21.1. Exhaust hoods clean/working

  Yes

  No

• 21.2. Shelving clean and secure

  Yes

  No

• 21.3. Floor clean

  Yes

  No

• 21.4. Walls clean

  Yes

  No

• 21.5. Tiles not broken

  Yes

  No

• 21.6. burner clean and operating correctly

  Yes

  No

• 21.7. All utensils clean and undamaged

  Yes

  No

• 21.8. Slicer clean/operating correctly

  Yes

  No

• 21.9. Mixer clean/operating correctly

  Yes

  No

• 21.10. Prep manual clean, up to date and complete

  Yes

  No

• 21.11. Stocking sheet available and complete correctly

  Yes

  No

• 21.12. Prep sheet available and completed correctly

  Yes

  No

• 21.13. Sinks clean and functioning correctly

  Yes

  No

• 21.14. Drains clean

  Yes

  No

• 21.15. No evidence of pest

  Yes

  No

• 21.16. Scales clean/working correctly

  Yes

  No

• 21.17. Sufficient pots/pans available

  Yes

  No

• 21.18. Sufficient buckets available

  Yes

  No

• 21.19. Sufficient trays available

  Yes

  No

• 21.20. Pots/pans/colanders stored upside down

  Yes

  No

• 21.21. Freshness

  Yes

  No

• 21.22. Labelled and dated

  Yes

  No

• 21.23. Rotation F.I.F.O

  Yes

  No

• 21.24. Stored correctly/covered

  Yes

  No

• 21.25. Dates on all open containers

  Yes

  No

• 21.26. No raw food above cooked food

  Yes

  No

• 22.1. Exhaust hoods clean and working

  Yes

  No

• 22.2. Shelving clean and secure

  Yes

  No

• 22.3. Floor clean

  Yes

  No

• 22.4. Tiles not broken

  Yes

  No

• 22.5. Walls clean

  Yes

  No

• 22.6. Sufficient chemicals connected

  Yes

  No

• 22.7. Wash/rinse temps correct

  Yes

  No

• 22.8. Sufficient racks available

  Yes

  No

• 22.9. Racks clean/not damaged

  Yes

  No

• 22.10. Dishwasher clean inside / outside

  Yes

  No

• 22.11. Glass washer clean inside / outside

  Yes

  No

• 22.12. Spray arm working correctly

  Yes

  No

• 22.13. Taps and pipes not leaking

  Yes

  No

• 22.14. Soap and paper dispenser clean, stocked and functioning

  Yes

  No

• 22.15. Wet floor signs available and clean

  Yes

  No

• 22.16. Buckets clean

  Yes

  No

• 22.17. Mops clean and stored correctly

  Yes

  No

• 22.18. Chemical chart on wall in good condition

  Yes

  No

• 22.19. Sufficient chemicals in stock

  Yes

  No

• 22.20. Chart for colour coded cutting boards displayed

  Yes

  No

• 22.21. Colour coded cutting board used correctly

  Yes

  No

• 22.22. Colour coded mop chart displayed and used

  Yes

  No

• 22.23. Velcro dots used to display notes not tape

  Yes

  No

• 22.24. Metal detector available/working

  Yes

  No

• 22.25. Metal detector used when changing dish drop bin

  Yes

  No

• 22.26. Bin available for breakages

  Yes

  No

• 22.27. Hand bassin free of food scraps

  Yes

  No

• 22.28. Sufficient hand towels stocked

  Yes

  No

• 22.29. Hand wash chemicals stocked

  Yes

  No

• 22.30. Hand wash pump working/clean

  Yes

  No

• 23.1. Shelving clean and secure

  Yes

  No

• 23.2. Floor clean

  Yes

  No

• 23.3. Tiles not broken

  Yes

  No

• 23.4. Walls clean

  Yes

  No

• 23.5. 2 burner clean/operating correctly

  Yes

  No

• 23.6. Fryer clean/operating correctly

  Yes

  No

• 23.7. Oil in good condition

  Yes

  No

• 23.8. Salamander in good condition / clean

  Yes

  No

• 23.9. Hot bain clean/operating correctly

  Yes

  No

• 23.10. Hot bain sauces/mixes correct temp (68-74º)

  Yes

  No

• 23.11. Hot bain sauces/mixes correct consistency

  Yes

  No

• 23.12. Char grill clean/functioning correctly

  Yes

  No

• 23.13. Grill exhaust hood clean and working

  Yes

  No

• 23.14. Grill fridges correct temp ( 2-5º)

  Yes

  No

• 23.15. Grill fridges doors and seals clean

  Yes

  No

• 23.16. Grill fridges clean inside/outside

  Yes

  No

• 23.17. Stock freshness

  Yes

  No

• 23.18. Stock labelled and dated

  Yes

  No

• 23.19. Stock rotated F.I.F.O

  Yes

  No

• 23.20. Stock stored correctly/covered

  Yes

  No

• 23.21. All utensils clean and undamaged

  Yes

  No

• 23.22. Microwaves clean/working correctly

  Yes

  No

• 23.23. Pizza exhaust hood clean and working correctly

  Yes

  No

• 23.24. Pizza fridge correct temp ( 2 - 5º)

  Yes

  No

• 23.25. Pizza fridge doors and seals clean

  Yes

  No

• 23.26. Pizza fridge clean inside / outside

  Yes

  No

• 23.27. Pizza ovens clean / working correctly

  Yes

  No

• 23.28. Pizza paddles clean and working correctly

  Yes

  No

• 23.29. Pizza dought roller clean and working correctly

  Yes

  No

• 23.30. Pizza try clean and not damaged

  Yes

  No

• 23.31. Stock freshness

  Yes

  No

• 23.32. Stock labelled and dated

  Yes

  No

• 23.33. Stock rotated F.I.F.O

  Yes

  No

• 23.34. Stock stored correctly / covered

  Yes

  No

• 23.35. Hotplate exhaust hood clean and working

  Yes

  No

• 23.36. Hotplate clean and functioning correctly

  Yes

  No

• 23.37. Spats clean and not damaged

  Yes

  No

• 23.38. Topping fridges correct temp ( 2 - 5º )

  Yes

  No

• 23.39. Topping fridge doors and seals clean

  Yes

  No

• 23.40. Topping fridge clean inside / outside

  Yes

  No

• 23.41. Stock freshness

  Yes

  No

• 23.42. Stock labelled and dated

  Yes

  No

• 23.43. Stock rotated F.I.F.O

  Yes

  No

• 23.44. Stock stored correctly / covered

  Yes

  No

• 23.45. Runner bench clean and organised

  Yes

  No

• 23.46. Cleaning roster visible and completed

  Yes

  No

• 23.47. Drains clean

  Yes

  No

• 23.48. No evidence of pests

  Yes

  No

• 23.49. Printer clean, working correctly and not damaged

  Yes

  No

• 23.50. Temperature chart completed and issues acted upon

  Yes

  No

• 23.51. Sufficient crockery check par levels

  Yes

  No

• 23.52. Only one pizza oven in the morning

  Yes

  No

• 23.53. Salamander off in the morning

  Yes

  No

• 23.54. Hand basin free of food scraps

  Yes

  No

• 23.55. Paper towels stocked and available

  Yes

  No

• 23.56. Bains covered until busy

  Yes

  No

• 23.57. Spare printer rolls ready

  Yes

  No

• 23.58. Stocking sheet filled out and list prepared

  Yes

  No

• 24.1. Freshness

  Yes

  No

• 24.2. Storage

  Yes

  No

• 24.3. F.I.F.O

  Yes

  No

• 24.4. Walls and floors not damaged and clean

  Yes

  No

• 24.5. Shelving clean and secure

  Yes

  No

• 25.1. Shelving clean and secure

  Yes

  No

• 25.2. Floor clean

  Yes

  No

• 25.3. Tiles not broken

  Yes

  No

• 25.4. Walls clean

  Yes

  No

• 25.5. Tiles not broken

  Yes

  No

• 25.6. Bench tops clean

  Yes

  No

• 25.7. Fridges correct temp ( 2 - 5º )

  Yes

  No

• 25.8. Fridges doors and seals clean

  Yes

  No

• 25.9. Fridges clean inside / outside

  Yes

  No

• 25.10. Runners bench clean

  Yes

  No

• 25.11. Coffee machine clean and working correctly

  Yes

  No

• 25.12. Date for next service of coffee machine listed

  Yes

  No

• 25.13. Grinder clean and working correctly

  Yes

  No

• 25.14. Blenders clean and working correctly

  Yes

  No

• 25.15. Sufficient glassware

  Yes

  No

• 25.16. Glassware clean and in good condition

  Yes

  No

• 25.17. Sufficient plastic ware

  Yes

  No

• 25.18. Plastic ware clean and in good condition

  Yes

  No

• 25.19. Sufficient crockery, teaspots and cups

  Yes

  No

• 25.20. Cups and tea pots stain free and in good condition

  Yes

  No

• 25.21. All food items covered

  Yes

  No

• 25.22. Sink clean and working correctly

  Yes

  No

• 25.23. Bar stocked correctly

  Yes

  No

• 25.24. Cleaning roster visible and completed

  Yes

  No

• 25.25. Drains clean

  Yes

  No

• 25.26. Light working

  Yes

  No

• 25.27. Nip pourers clean and not damaged

  Yes

  No

• 25.28. Bins clean and not overfull

  Yes

  No

• 25.29. Printer clean, working correctly and not damaged

  Yes

  No

• 25.30. Hand bassin free of food scraps

  Yes

  No

• 25.31. Paper towels stocked and available

  Yes

  No

• 25.32. Spare printer rolls ready

  Yes

  No

• 25.33. Liquor licence displayed

  Yes

  No

• 25.34. Ice machine clean

  Yes

  No

• 25.35. Last cleaned date listed on ice machine

  Yes

  No

• 25.36. Ice scoop stored properly

  Yes

  No

• 25.37. Chemicals store correctly

  Yes

  No

• 25.38. Post mix area clean and tidy

  Yes

  No

• 25.39. Gas bottle securely attached

  Yes

  No

• 25.40. Correct levels of post mix stock

  Yes

  No

• 25.41. Post mix machine services up to date and recorded

  Yes

  No

• 25.42. Stock freshness

  Yes

  No

• 25.43. stock labelled and dated

  Yes

  No

• 25.44. Stock rotated F.I.F.O

  Yes

  No

• 25.45. Stock stored correctly / covered

  Yes

  No

• 25.46. Trays in good condition

  Yes

  No

• 25.47. Drink presentation

  Yes

  No

• 26.1. Cool room temp between 2-5º

  Yes

  No

• 26.2. All doors close fully and function normally

  Yes

  No

• 26.3. Doors seals are not damaged

  Yes

  No

• 26.4. Doors shut when not in use

  Yes

  No

• 26.5. Floors clean

  Yes

  No

• 26.6. Walls ceiling clean

  Yes

  No

• 26.7. Shelving secure and clean

  Yes

  No

• 26.8. Containers labelled and covered

  Yes

  No

• 26.9. Planners in use

  Yes

  No

• 26.10. Stock freshness

  Yes

  No

• 26.11. Stock labelled and dated

  Yes

  No

• 26.12. Stock rotated F.I.F.O

  Yes

  No

• 26.13. Stock stored correctly / covered

  Yes

  No

• 27.1. Freezer temp between -10 and -18º

  Yes

  No

• 27.2. All doors close fully and function normally

  Yes

  No

• 27.3. Doors and seals are not damaged

  Yes

  No

• 27.4. Doors shut when not in use

  Yes

  No

• 27.5. Floors clean

  Yes

  No

• 27.6. Walls and ceiling clean

  Yes

  No

• 27.7. Shelving secure and clean

  Yes

  No

• 27.8. Containers labelled and covered

  Yes

  No

• 27.9. Planners in use

  Yes

  No

• 27.10. Items stacked neatly and safely

  Yes

  No

• 27.11. Stock freshness

  Yes

  No

• 27.12. Stock labelled and dated

  Yes

  No

• 27.13. Stock rotated F.I.F.O

  Yes

  No

• 27.14. Stock stored correctly / covered

  Yes

  No

• 28.1. All invoiced checked against the goods

  Yes

  No

• 28.2. All invoiced checked against order form

  Yes

  No

• 28.3. Temperature checked when receiving goods

  Yes

  No

• 28.4. Use by best before dates checked

  Yes

  No

• 28.5. Packaging undamaged and clean

  Yes

  No

• 29.1. Sign displayed

  Yes

  No

• 29.2. Sufficient containers ready and available

  Yes

  No

• 29.3. Correct containers used

  Yes

  No

• 29.4. Sauces prepared

  Yes

  No

• 29.5. Ice cream prepared

  Yes

  No

• 29.6. Bags / Cutlery ready and available

  Yes

  No