Shamim Group 10 min walkthrough

Entrance doors & windows- Are clean?

Are current trading hours on display?

Dining Area/ Tables, chairs walls & floors are clean & well maintained

- Toilets are cleaned stocked with toilet paper, soap & hand towels - bin is not overflowing

- Is current POP material on display as per the Playbook?

Drink Fridge Is stocked with all Core flavours available? use by dates are checked

- Are hands washed correctly?

- Is the hand washing job aid displayed?

- Is hand soap & paper towel available at All Hand Sinks?

- Is hand sink water temp above 38°C and 3-bay sink above 43°C?

- Is the sink free from all obstructions and dirty Cambro's/Smallware's?

Sanitiser- Is the sink, spray bottle & bucket made up to correct strength (50 to 100 PPM) & correctly dated?

- Are all cloths stored in sanitizer water?

- Is Nemco & tomato slicer clean, including corer?

- Are there any seeds and bits in the blades?

- Is the cookie display full with all flavours available in the display unit?

- Are bread pans, portion trays, silpat liners & bread forms clean and upside down?

- If in use, are they dry and not wet?

- Are meat & veggie temps in both sandwich unit & cool room below 5°C?

- Are Meat Balls in the Hotwell between 60-74 degrees & timed for 4 hours?

- Are temperature logs recorded accurately twice daily with dates & times?

- Are all products labelled?

- Is expired product discarded?

- Are staff food/items/phones and keys stored separately?

- Are they not on the prep bench or beside other food?

- knives are not stored on the chopping boards, unless on deli paper?

- Are scoop handles/cookie tong handles not in contact with food products?

- Are there no unapproved or expired chemicals?

- Are only Chux & green nylon cleaning pads being used and not stored on top of sinks & benches?

Uniforms - Are aprons, hat/bandana, name badges, green subway shirts worn?

All guests are greeted within 3 seconds / upselling is occuring / receipts handed out / warm farewell.

Subcard holder stocked (at least 5 cards / brochures)

Breads are baked correctly and stored correctly 5 per tray in the bread cabinet. All bread baking steps are being completed - scoring marks / 14g cheese. Bread baking log sheet completed. Breads are discarded by 10am or 2 hours after opening, whichever is the earliest

All products in the Sandwich Unit are stored below chill lines and products are not intermingled

Music turned on. AC on and working. All lighting turned on; no lights blown.

Complete Veltone weight checks Strips/Teriyaki/Steak

No food or packaging stored on the floor

Mop sink is clean

Weekly Pest Control Scorecard completed

Current Shel Life Chart is on display

Other

Other