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
Full Store Audit - select store
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Select date
Customer service
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Staff in full uniform and well groomed?<br>I.e Hat, badge, apron
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Staff friendly? Using 3 second greeting rule?
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Suggestive selling - add ons (bacon/avo/cheese)
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Suggestive selling : (Cookies / drinks)
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Speed of service : time from order to wrap
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Times:
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Sub final Presentation - efficiency to make it <br>
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Salad formulas - are subs being made to formula?<br>(Especially check lettuce, spinach, carrot, onion)
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Meat formula - are meats being placed on to formula?<br>Are subs being built correctly?
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Polite interaction with customers
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Good eye contact with customers used
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Is thru put being used? Is it efficient?
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Do the staff smile on line?
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Is a farewell or thank you used and is it genuine?
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Are all flavours of cookies available?
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Is the customer area clean? Tables, chairs, bin area, soda machine?
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Are hands being washed correctly?
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Have we got excess cash in the drawer? Or excess eftpos slips?
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Is the overall attitude of the staff today positive?
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Today's Overall comments about customer service:
Products
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Is the bread on sale fresh?
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Has old bread been discarded by 10am?
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Is the quality and size of the bread acceptable?
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Bread length is 12 inches? (measure length using deli paper or stainless steel guide)
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Bread storage : maximum of 7 per deformed tray
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Care of bread forms (washing/soaking/storing)
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Are we still baking bread? Frequency should be every 4hrs
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Are cookies perfect? Golden ring around outside?
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Eye appeal : cookie storage. Is it neat and tidy?
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Meatballs and teriyaki chicken: fresh, correct sauce qty
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Meatball temp:
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Tomato, Cucumber, capsicum, onion - look appealing?
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Comments about veggies
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Seafood and tuna consistency acceptable?
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Comments about seafood & tuna
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Is there any prep being left on the prep bench whilst serving?
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Random check 3 prep trays products
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Record veletone weight - 3 per item
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Today's overall comments about product quality:
Cleanliness (Check cleanliness of the following items)
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Sandwich unit is clean? (includes sneeze guard)
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All light bulbs entire store working?
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Dining room floor clean? (check edges)
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Tables and chairs clean and in good condition? (check outside also if this applies)
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Soda machine clean? Ice chute, splash back, nozzles (check for mould/dried syrup)
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Soda machine bin clean?
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Bins out back clean both inside and outside? (look under liner)
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Windows clean? Inside and outside (including trims).
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Hand sink/s clean? Free from grime build up?
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Microwaves clean inside and out?<br>Filters clean?<br>Any crumbs underneath?
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Oven and proofer clean? (are all bulbs working?)
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Bread cabinet clean? Seals? Glass? Hinges?
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Back kitchen area clean?<br>Walls, tiles, floor, edges,
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Sinks and draining rack clean?
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Hose handle free from grime?
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Trays and forms are cleaned correctly?
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Cambros free of sticker residue?
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Veggie and Tomato slicer in good condition? Clean?
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Veggie and Tomato slicers safely pulled apart for cleaning?
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When was the last time the tomato slicer was deep cleaned?
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Prep bench and shelving underneath clean?
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Walking chiller clean? (Roof,walls,floor,corners,retarder,shelving, etc)
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Freezer clean? (roof,walls,floors,corners,shelving)
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shelves above prep label machine clean?
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Dry goods shelving clean, neat, organized?<br>(both drink shelving and spare dry items eg cups/lids)
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Mop sink clean?
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Mop bucket, broom head, wet floor sign : clean in good condition?
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Toaster oven clean?
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Air conditioner vents clean? Free of dust?
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Step ladder : clean? Working condition?
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Today's overall comments about cleanliness?
Health Dept & Hygiene / Safety
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Dishcloths in good condition?
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Wash and sanitize sinks filled correctly?
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Thawing practices: are all thawed products in date?
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Does any product need to be prepped by today?
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Are temp logs being filled out twice a day?
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Random product temp checks (hot&cold) Must be less than 5 degrees if cold. Must be more than 60 degrees if hot.
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Are employees personal drinks off the prep bench if prepping?<br>Are they in a safe spot?
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Is prepped stock in fridge rotated correctly? FIFO.
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Fridge temperature ok?
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Freezer temperature ok?
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Is all sandwich unit stock in date?
Basic Paperwork Check
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Temperature log forms
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Prep list/thaw list are up to date with current needs?
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Bread baking chart up to date with current needs?
Field consultant monthly audit issues:
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Issues were:
Last months decsub audit issues
This decsub evaluation issues
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Issues are
Target 60 ---Labour & Cost Of Goods
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As at last result for 4 weeks
Good feedback and compliments:
Additional comments
Signatures
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Person-In-Charge:
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Area Manager