Shamim Group 10 min walkthrough

Entrance Doors

- Are clean?

- Are current trading hours on display?

Dining Area/Toilets

- Are cleaned?

- Are stocked with supplies?

POP Material

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

Drink Fridge

- Is stocked with all Core flavours available?

- Are use by dates checked?

Hands Washing

- Are hands washed correctly?

- Is the hand washing job aid displayed?

Handwashing Supplies

- Is hand soap & paper towel available at ALL hand sinks?

Sink Temperatures

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

Sink Cleanliness

- 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?

Cleaning Equipment

- Is Nemco & tomato slicer clean, including corer?

- Are there any seeds and bits in the blades?

Cookie Display

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

Bread Pans and Liners

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

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

Product Temperatures

- 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?

Temperature Logs

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

- Are there no missing temps in the temperature logbook?

Product Labelling

- Are all products labelled?

- Is expired product discarded?

Staff Food/Items/Storage

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

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

Knife and Tool Storage

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

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

Chemicals and Cleaning Supplies

- Are there no unapproved or expired chemicals?

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

Uniform

- Are full uniforms worn?

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

- Are no tights, dangly earrings or bracelets 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

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