Title Page
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Store Name & Number
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Conducted on
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MOD
FOOD SAFETY COMPLIANCE
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Check all beef
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Check fresh salad ingredients UBD & Sauces, butter and FCB bibs.
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KITCHEN
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Is there water in the warming cabinet?
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Is breading sifted and at least half full?
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Is dip basket and dip water clean after breading has finished?
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Are oil levels correct?
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CHECK TEMPERATURES OF THE FOLLOWING PRODUCTS
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Chicken
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Potato and gravy
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Coleslaw
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CHECK HOLD TIMES AND UBD's
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Krusher bar - chart in date? No scoops left in crumb? Carpigiarni nozzle cleaned?
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Burger bar - chart in date/time? Croutons/onions dated? Burger fridge products within use by date? Buns & Torts timed? Sauces in date?
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Bulk and packed preps
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Check all cooked chicken products
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CHECK FOR FOOD SAFETY SIGNIFICANTS- observe team or check for knowledge of the following.
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Hand washing procedure being followed and hand washing station stocked?
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Duke unit timers pressed?
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No carry over foods? Salad bar and prep?
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Rational oven cleaned and sanitised after raw prep? (Bench and handle)
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Check rational oven for chemical residue inside the oven.
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Razzle cone and nozzle overnight sterilisation process
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Are red aprons worn when required?
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Chux usage and management
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Are chicken crates being used for storage - other than chicken products
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Cookers have no breading flour on lid, top, front & handles prior to lifting chicken out.
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Are sinks set up correctly and 3 step cleaning process is utilised?
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Are chemicals stored below 150cm, away from food, food prep area's and food packaging?
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MOD can demonstrate how to perform low end thermometer calibration and explain high end calibration?
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Check Ops Diary compliance<br>*Is there evidence of falsifying -thermometer calibration- does MOD know their boiling point?<br>*Corrective action recorded<br>*Incomplete maintenance tasks reassigned?
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COMPLETE A PEST WALK - CHECK PEST REPORTs
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Any pests sighted?
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Can MOD locate the SDS & Food Safety Program in the Learning zone?
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Does MOD know where to locate and print allergen and nutritional information if customer asks for one?
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CHECK STORE CLEANLINESS
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Is the car park and restaurant exterior clean and well maintained?
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Is the dining room clean and well maintained?
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Are the toilet facilities clean, well maintained and stocked? Is there hand soap and sanitiser?
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Check front counter
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Check floors, floor drains,walls, skirting, ceiling, lights and vents
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Check cooking equipment - fryers, matts, oven, stove, microwave
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Check heating equipment - duke, Warmer drawers, U/R cabinets, henny penny's
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Check cooling equipment - seals, ceiling mould, fans, storage racks & floor
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Check preparation equipment - breading table, burger bench, prep bench, potato mixer (make sure the knob is at speed 1), FCB, razzle, chip loading trolley, oven trolley.
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Check storage area - shelving, boxes sealed
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Check sinks - underside, leaks, hose clean
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Is the dumpster room area clean and well maintained?
WORKPLACE HEALTH AND SAFETY COMPLIANCE
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Check for safety hazards
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Is stock stored correctly? (Check heights chart)
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Fire exits not obstructed?
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Main switchboard not obstructed?
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Team member boots - no holes or splits
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Entry door not locked?
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Safe key locked?
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First aid kit stocked and within UBD?
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Cords are off the floor?
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Hot grill plate procedure - quiz the team
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Drop boxes locked and in use
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PPE available and in use - do they use it for high end Thermometer check?
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No glass in store except light bulbs and chip lamps (stored in a locked cupboard) ask MOD where they're stored.
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Fire extinguishers and fire blanket?
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Any cracks on switches? Check polishing bowl switch.
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Any portable radio in store?
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Does MOD know the procedure for Electric shock?
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Is the safety focus book signed and completed? Is the team aware of current safety focus and were there any safety incidents noted from last period?
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Test and tag in date?
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CHECK SAFETY AUDIT AND ACTION PLANS
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Has information to be actioned been transferred to the Safety Action plan in the Ops diary?
DIRECTING ACTIVITIES TO MEET CUSTOMERS NEEDS
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Have Ocl's been completed/started?
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UNIFORM STANDARDS - are all TM's and MOD in complete uniform? No jewellery? Correct Name badge?
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GES RESPONSES - ask MOD and TM's the following questions
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How many responses? Top box 1? Top 2 box?
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Is the GES action plan utilised? What are the 2 opportunities noted from responses?
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Observe order taker: Was receipt provided and survey mentioned? Are they asking guests for their name?<br>Observe presenter: Was the order repeated and survey mentioned?
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PRE-SHIFT MEETING
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Is pre-shift meeting posted and updated? Can team members explain what was on their pre-shift meeting chart/discussion
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OBSERVE SOS
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Is the shift staffed correctly? Aces in their places? Service flow is flowing?
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Are all products available for sale? Any product run-outs?
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Is MOD directing activities to meet SOS targets - visible on the floor, slide deployment.
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Are projections posted and utilised?
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Is the order confirmation screen on and operational
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Is current promo build charts, portioning tools and equipment set up and utilised correctly?
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Is last week's newsletter printed and signed by all management and posted on communication board?
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Do team members know the measures for YKR and YSR?
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How many are on Yammer?
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Workplace giving % - target is 70% or more?
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Review Rocc action plan- is there evidence that the plan is utilised? ARM review completed on plan?
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BALANCE SCORE CARD
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Is the BSC current and posted? Does MOD know current BSC result? Is the BSC action plan utilised and actioned? Can MOD identify BSC opportunities?
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Manager on duty
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Area Manager