SIZZLER ASIA RESTAURANT STANDARDS EVALUATION

RESTAURANT INFORMATION

• Restaurant Name

• Restaurant No.

• Conducted on

  Date

• Meal Period

  Lunch

  Dinner

• Restaurant General Manager

• Market Manager

• Manager on Duty

• Evaluator

FRONT ENTRANCE 门口

• Signage - All signage and signs in good condition (5)

  Yes

  No

  N/A

• Entry - clean, presentable (5)

  Yes

  No

  N/A

• Exterior Building - good condition, lights working, presentable (5)

  Yes

  No

  N/A

• Bench chairs - clean, vinyl in good condition (5)

  Yes

  No

  N/A

• Menu Stand - menu clean and in good condition, stand secure and good condition (5)

  Yes

  No

  N/A

• Floor, tiling, carpet, coving clean and good condition (5)

  Yes

  No

  N/A

• Ceiling & Vents - clean, no dust or cobwebs (5)

  Yes

  No

  N/A

• Lighting - clean, working (5)

  Yes

  No

  N/A

• Windows, ledges, sills - clean, no debris (5)

  Yes

  No

  N/A

REGISTER AREA

• Benches - clean, not cluttered (5)

  Yes

  No

  N/A

• Doors & Drawers - clean, open and close properly (5)

  Yes

  No

  N/A

• Register/POS/Eftpos - clean, tidy, organised (5)

  Yes

  No

  N/A

• Menus - good condition, not dog eared (5)

  Yes

  No

  N/A

• Scales or Equipment - working, good condition, clean (5)

  Yes

  No

  N/A

• Floor, tiles, coving - clean, no buildup (5)

  Yes

  No

  N/A

CRITICAL OPERATING STANDARD

• Restaurant first appearance is clean, well lit and appealing to guests (15)

  Yes

  No

  N/A

COMMENTS

BEVERAGE AREA

• Drink Glasses - all clean, good condition (10)

  Yes

  No

  N/A

• Ice well and scoop - clean, no buildup (10)

  Yes

  No

  N/A

• Refrigeration - clean, stock dated, and items covered (10)

  Yes

  No

  N/A

• Reach in refrigeration temperature 0-4C Seals in good condition (15)

  Yes

  No

  N/A

• Drinks procedures - clean, good condition (5)

  Yes

  No

  N/A

• Labelling accurate and in good condition (5)

  Yes

  No

  N/A

• Hand Washing Area - fully stocked, sink clean (10)

  Yes

  No

  N/A

• Coffee Machine, Coffee Cups, Milk Jugs, Hot Water Urn - clean, working correctly, good condition (10)

  Yes

  No

  N/A

• Counter & Shelving - clean, organised, under matting clean (5)

  Yes

  No

  N/A

• Soft Drink Dispenser - clean, nozzles clean (5)

  Yes

  No

  N/A

• Open wine bottles (labelled, sealed and within shelf life - 3 days (5)

  Yes

  No

  N/A

• Juice condiment container - items fresh, container clean, on ice (5)

  Yes

  No

  N/A

• Blenders - clean, working, under lid clean (5)

  Yes

  No

  N/A

• Drink Equipment -clean, good condition ( lemon juicer, drink jugs, tea pots, straws) (10)

  Yes

  No

  N/A

• Floors, ceiling, walls, vents, lights - clean, working (10)

  Yes

  No

  N/A

CRITICAL OPERATING STANDARD

• Ice Machine - clean, scoop separate, vent clean, (15)

  Yes

  No

  N/A

• Glass Washer - clean, spray arms clear, operating at correct temp 55-60C wash 70-78C rinse (15)

  Yes

  No

  N/A

COMMENTS

DINING ROOM

• Floor, tile, wood, carpet, skirting - clean, good condition (5)

  Yes

  No

  N/A

• Walls, pictures, panels, pillars - clean, no dust, no chipped paint (5)

  Yes

  No

  N/A

• Sound in dining room - appropriate level, staff considerate with working noise (5)

  Yes

  No

  N/A

• Windows - clean, sills clean, blinds in good condition and clean (5)

  Yes

  No

  N/A

• Tables - clean, good condition, no gum (5)

  Yes

  No

  N/A

• Chairs - vinyl good condition, clean base, legs, cross bars (5)

  Yes

  No

  N/A

• Booths - vinyl good condition, base clean (5)

  Yes

  No

  N/A

• Table setup - salt & pepper full, promotional items clean & good condition (5)

  Yes

  No

  N/A

• Ceiling, lights, vents - clean, dust free, lights working (5)

  Yes

  No

  N/A

• QCE - stocked, clean, trays clean, clock correct, layout available, heat lamps working (5)

  Yes

  No

  N/A

• Sauce Bain Marie - water level and temp correct, sauce temp correct, sauce containers clean (15)

  Yes

  No

  N/A

• Service stations - clean, organised, good condition (5)

  Yes

  No

  N/A

• Highchairs (in good condition, structurally sound, free from sharp edges, straps in place, stored neatly) (5)

  Yes

  No

  N/A

• Two towel system - available, changed regularly (10)

  Yes

  No

  N/A

CRITICAL OPERATING STANDARD

• Service pre-meal (completed thoroughly before 11am and 4pm, signed and checked by the manager of duty) (15)

  Yes

  No

  N/A

COMMENTS

SALAD BAR

• Salad Bar wells (clean, no build-up or food debris in drain or around refrigeration units, no ice or water build-up) (5)

  Yes

  No

  N/A

• Ice well (perspex clean, no build-up or food debris, lights working if required, adequate levels of ice in display and re-iced as needed) (15)

  Yes

  No

  N/A

• Glass sneeze guards, Canopy - clean, no dust or food marks (5)

  Yes

  No

  N/A

• Centre display (clean, dust free and attractive) (10)

  Yes

  No

  N/A

• Floor, coving, grout, tiles - clean, good condition (5)

  Yes

  No

  N/A

• Granite benchtops, side panels, doors - clean, no food debris (5)

  Yes

  No

  N/A

• Inside cupboards / under bars (clean, no evidence of vermin) (10)

  Yes

  No

  N/A

• Hot bains (clean, no excess grease build-up, water clean and at appropriate level) (10)

  Yes

  No

  N/A

• Ceiling, lighting, vents - clean, all lights working (5)

  Yes

  No

  N/A

• Labels - clean, easy to read, good condition (5)

  Yes

  No

  N/A

• Refrigeration units - clean, working, no food debris, fans working (15)

  Yes

  No

  N/A

• Hand Sanitiser - available, container and stand clean (5)

  Yes

  No

  N/A

• Temperature probe - working, accurate, all temperature taking tools available (10)

  Yes

  No

  N/A

• Condiment holders - shakers / bowls / oil & vinegar bottles (5)

  Yes

  No

  N/A

SALAD BAR TEMPERATURE, PLATES, CUTLERY

• Soup & Pasta bar bain temperatures (75C-85C) (15)

  Yes

  No

  N/A

• Salad Bar refrigeration temperature (below 1C) (15)

  Yes

  No

  N/A

• Soup & Sauce temperatures (15)

  Yes

  No

  N/A

• Dressing temperatures (15)

  Yes

  No

  N/A

• Salad Temperatures (15)

  Yes

  No

  N/A

• Salad Bar Plates - clean, dry, good condition, no hot plates (15)

  Yes

  No

  N/A

• Soup Bowls - clean, dry, good condition (15)

  Yes

  No

  N/A

• Dessert bar cutlery & holder - clean & dry (15)

  Yes

  No

  N/A

• Soup bar cutlery & holder - clean & dry (15)

  Yes

  No

  N/A

• Dessert Bar - area clean, chilling system working (15)

  Yes

  No

  N/A

SALAD BAR SERVICING AREA

• Walls, shelving, ceiling, vents - clean, no build up, no damage or holes (10)

  Yes

  No

  N/A

• Floors, tiles, corners - no excess water, clean, no damage (10)

  Yes

  No

  N/A

• Lights (clean, dust, cobweb and insect free, all working, diffuser cover in place) (5)

  Yes

  No

  N/A

• Benches and shelves (clean, organised, smallwares stored up side down, utensils tidy) (10)

  Yes

  No

  N/A

• Salad bar trolleys (clean, in good condition, no food build-up) (5)

  Yes

  No

  N/A

SALAD BAR SERVICING REFRIGERATION

• Temperature (0C-4C) Temperature recording completed (15)

  Yes

  No

  N/A

• Food storage containers (clean, undamaged, labelled, no utensils in products) (15)

  Yes

  No

  N/A

• Doors, handles, shelving, fan guards (clean, in good condition, no build-up) (15)

  Yes

  No

  N/A

• Door seals (clean, no build-up, in good condition) (15)

  Yes

  No

  N/A

• Fridge labelled and product organised (labels in good condition and accurate) (15)

  Yes

  No

  N/A

• All product (covered, rotated, labelled) (15)

  Yes

  No

  N/A

• All product within shelf life (15)

  Yes

  No

  N/A

WARMING CABINETS

• Temperature (75C - 85C) (15)

  Yes

  No

  N/A

• Cabinet exterior - clean, no build-up, no dust on top, handle secure, door sealing correctly (10)

  Yes

  No

  N/A

• Cabinet interior, shelving - clean, no buildup (10)

  Yes

  No

  N/A

• Water tray (clean and full) (5)

  Yes

  No

  N/A

• Product (held correctly, covered, labelled and within holding time guidelines) (15)

  Yes

  No

  N/A

PREPARATION AREA

• Walls, ceiling, vents, shelving - clean, small wares stored upside down (10)

  Yes

  No

  N/A

• Floors, tiles, corners - floor dry, no buildup (10)

  Yes

  No

  N/A

• Lights - clean, working, diffuser cover in place, sufficient lighting (5)

  Yes

  No

  N/A

• Benches (clean, organised, smallwares and utensils tidy and stored correctly) (10)

  Yes

  No

  N/A

• Sinks and taps (clean, no build-up, no leaking taps) (10)

  Yes

  No

  N/A

• Food procedures (All available as per current menu, clean and stored in wall mounted holders) (10)

  Yes

  No

  N/A

• Salads made to recipe - check weights of 5 salads against correct recipe weight, are all ingredients fresh, good quality and accurate (50)

  Yes

  No

  N/A

• Salad ingredients are all correct weight and ingredient quality is good

  Yes

  No

  N/A

• Salad ingredients are all correct weight and ingredient quality is good

  Yes

  No

  N/A

• Salad ingredients are all correct weight and ingredient quality is good

  Yes

  No

  N/A

• Salad ingredients are all correct weight and ingredient quality is good

  Yes

  No

  N/A

• Salad ingredients are all correct weight and ingredient quality is good

  Yes

  No

  N/A

UNDER BENCH OR REACH-IN REFRIGERATION

• Temperature (0C-4C) Temperature recording completed (15)

  Yes

  No

  N/A

• Doors, handles, shelving, fan guards (clean, in good condition, no build-up) (15)

  Yes

  No

  N/A

• Food storage containers (clean, undamaged, labelled, no utensils in products) (15)

  Yes

  No

  N/A

• Door seals (clean, no build-up, in good condition) (15)

  Yes

  No

  N/A

• Fridge labelled and product organised (labels in good condition and accurate) (15)

  Yes

  No

  N/A

• All product (covered, rotated, labelled) (15)

  Yes

  No

  N/A

• All product within shelf life (15)

  Yes

  No

  N/A

SMALLWARES, UTENSILS AND SMALL EQUIPMENT

• Crocks, bowls, lexons, tubs, pans, food storage containers (clean, in good condition, no old labels or excess glue residue) (15)

  Yes

  No

  N/A

• Tongs, spoons, ladles (clean, stored neatly and adequate levels available) (15)

  Yes

  No

  N/A

• Preparation tools workstation (measuring spoons, cups, whisks, spatulas, blender, gloves, thermometers clean and available) (15)

  Yes

  No

  N/A

• Knives (clean and in good condition, magnetic storage rack clean and in good condition) (15)

  Yes

  No

  N/A

• Can opener (clean, no rust or food build-up, in good condition - check for excess wear, inside bench holder clean) (15)

  Yes

  No

  N/A

• Mixer (clean, no build-up, in good condition, safety guard available) (15)

  Yes

  No

  N/A

• Scales (clean, in working order, check calibration using weights) (15)

  Yes

  No

  N/A

• Cutting boards (clean, available, no buildup, in good condition, stored in a clean rack) (15)

  Yes

  No

  N/A

• Vegetable cutter - clean, good condition, blades clean not damaged (15)

  Yes

  No

  N/A

• Piping Bags - clean, air dried (5)

  Yes

  No

  N/A

• Gloves - in use, changed regularly (15)

  Yes

  No

  N/A

OVENS

• Cabinet exterior, door, handle (clean, no excess build-up on sides or front, nothing stored on top) (5)

  Yes

  No

  N/A

• Cabinet interior, shelving, racks (clean, no excess build-up) (5)

  Yes

  No

  N/A

KETTLES

• Kettles (clean, no build-up inside, outside and underneath) (5)

  Yes

  No

  N/A

• Kettle hose (clean, no build-up, in working order - no leaks or water overflowing) (5)

  Yes

  No

  N/A

• Kettle trough (clean, no mould or grease build-up under ledges or in corners) (5)

  Yes

  No

  N/A

• Exhaust (clean, no build-up) (5)

  Yes

  No

  N/A

FREEZERS

• Temperature (-18C / -24C) (15)

  Yes

  No

  N/A

• Exterior, doors, handles, hinges- clean, good condition (5)

  Yes

  No

  N/A

• Door seals (clean, no build-up, in good condition) (10)

  Yes

  No

  N/A

• Interior, fan guard, lights, shelving - clean, no buildup (15)

  Yes

  No

  N/A

• Freezer labelled and product organised (labels or layout in good condition and current) (15)

  Yes

  No

  N/A

• All product stored safely and correctly (15)

  Yes

  No

  N/A

• All product (rotated and labelled appropriately e.g. shelf life or date of delivery) (15)

  Yes

  No

  N/A

• All product within shelf life (15)

  Yes

  No

  N/A

DRY STORAGE

• Floor, tiles, coving, corners - clean, no buildup (10)

  Yes

  No

  N/A

• Walls, ceiling, vents, lighting - clean, no damage (10)

  Yes

  No

  N/A

• Shelving and racks (clean and in good condition, no rust or excess build-up) (10)

  Yes

  No

  N/A

• Dry store labelled and product organised (labels in good condition and current) (15)

  Yes

  No

  N/A

• All product stored safely (covered, nothing on the floor) (15)

  Yes

  No

  N/A

• Food storage containers (clean, undamaged, labelled, no utensils in products) (15)

  Yes

  No

  N/A

• All product (rotated and labelled appropriately e.g. shelf life or date of delivery) (15)

  Yes

  No

  N/A

• All product within shelf life (15)

  Yes

  No

  N/A

HYGIENE

• Uniforms and presentation standards meet Sizzler standard (correct, clean, ironed and in good condition, correct and legible name badges, hair tied back away from face, hairnets or hats worn as required, shoes clean and in good condition) (15)

  Yes

  No

  N/A

• Disposable gloves (worn and changed regularly) (15)

  Yes

  No

  N/A

• Two towel system (available for galley and prep, labelled, in use, changed regularly) (15)

  Yes

  No

  N/A

• All Salad Bar staff performing C.A.Y.G (15)

  Yes

  No

  N/A

CRITICAL OPERATING STANDARDS,ł

• Salad bar pre-meal (completed thoroughly before 11am and 4pm, signed and checked by the manager on duty) (15)

  Yes

  No

  N/A

• Build to's and prep list (available, current and factored as per 100 count) Salads made to recipe (15)

  Yes

  No

  N/A

• All product handled safely during preparation, fruit and vegetables sanitised (ingredients and prepared product refrigerated immediately - not left out on benches, gloves changed before and after mixing salads) (15)

  Yes

  No

  N/A

• Salad bar linecheck (completed thoroughly, out of spec items actioned - Showtime by 11am or 4pm) (15)

  Yes

  No

  N/A

• Salad bar set-up according to current layout and all items available (15)

  Yes

  No

  N/A

• Salad bar temperature checks completed and action taken to correct products out of safe temperature range (15)

  Yes

  No

  N/A

• Hot products temperature review (check a soup, pasta sauce - after temperature checks completed) (15)

  Yes

  No

  N/A

COMMENTS

HOTSIDE

• Exhausts (clean, no excess grease build-up on hoods or filters) (5)

  Yes

  No

  N/A

• Walls above and below benches (clean, no grease build-up) (5)

  Yes

  No

  N/A

• Floors, coving, corners (clean and dry, no build-up - check under grills, shelves, drain cover fitted) (10)

  Yes

  No

  N/A

• Ceiling and Vents (clean, no dust or grease build-up) (5)

  Yes

  No

  N/A

• Lights (clean, dust, cobweb and insect free, all working, sufficient lighting, diffuser covers in place) (5)

  Yes

  No

  N/A

• Benches and shelves (clean, organised, smallwares and utensils tidy and stored correctly - check underneath benches) (10)

  Yes

  No

  N/A

• Posters, signs and charts (clean, in good condition and current, including steak cooking chart) (5)

  Yes

  No

  N/A

• Food procedures (available and as per current menu, clean) (5)

  Yes

  No

  N/A

• Hotside printer and stand (clean, working, dockets legible) (5)

  Yes

  No

  N/A

GRILLS

• Grill plates (clean, no carbon build-up, undamaged, all burners working, dividers in place) (10)

  Yes

  No

  N/A

• Steak markers and steak marker holder (clean all grades available) (5)

  Yes

  No

  N/A

• Grill probe (clean, available and in working order - check calibration, holder clean) (5)

  Yes

  No

  N/A

• Basting brush and sauce container (clean, available, in good condition) (5)

  Yes

  No

  N/A

• Under Grill, trays and legs (clean, no build-up, tidy if used for storage) (5)

  Yes

  No

  N/A

• Wall behind grill (clean, no carbon build-up) (5)

  Yes

  No

  N/A

• Grill cleaning system (set-up with bucket, clean water, cloths, stainless tongs and grill brush in good condition - grill brush not held in water) (5)

  Yes

  No

  N/A

• Butter spray bottle, pan, drip tray, tongs (available, clean and working) (5)

  Yes

  No

  N/A

TWO RANGE BURNER

• Sizzling skillet plates (clean, no carbon build-up, oiled, stagger staked) (15)

  Yes

  No

  N/A

• Stand, legs and shelves (clean, no grease or carbon build-up) (5)

  Yes

  No

  N/A

• Burner on and skillets only heated when Sizzling meals are on order (skillets heated for no more than 3 minutes) (15)

  Yes

  No

  N/A

• Pliers (clean, available and in working order) (5)

  Yes

  No

  N/A

MAKE BENCH

• Make bench ( set-up correctly with stainless pans, tongs, all product fresh, to specification, sauce cups available) (15)

  Yes

  No

  N/A

• Meal window (clean, heat lamp clean and operating) (5)

  Yes

  No

  N/A

• Cold sauces available, COLD within temperature, bottles clean and labelled (15)

  Yes

  No

  N/A

• Seasonings and shakers (available, clean and in correct containers, seasoning not clumping) (5)

  Yes

  No

  N/A

• Potato and Bread drawers (clean, handles free from build-up, product held correctly and labelled) (10)

  Yes

  No

  N/A

MICROWAVES

• Exterior cabinet and door (clean, no build-up on handle or items stored on top) (5)

  Yes

  No

  N/A

• Interior cabinet (clean, no build-up, no damage) (5)

  Yes

  No

  N/A

• Bench under microwaves - clean (5)

  Yes

  No

  N/A

SALAMANDER

• Exterior and Interior cabinet (clean, no grease or carbon build-up or items stored on top) (5)

  Yes

  No

  N/A

• Racks (clean, no carbon build-up) (5)

  Yes

  No

  N/A

• Long handled pliers (clean and available, in working order) (5)

  Yes

  No

  N/A

• Timer working - clean (5)

  Yes

  No

  N/A

FLAT GRILL & HEAT LAMPS

• Flat grill exterior (front, sides, under bench clean, no grease or carbon build-up) (5)

  Yes

  No

  N/A

• Grill plate & drip pan (clean, no carbon build-up) (5)

  Yes

  No

  N/A

• Heat lamps (clean, no carbon build-up, wire guard in place and clean, in working order) (5)

  Yes

  No

  N/A

FRYERS

• Fryer temperature correct 175C and fries 185C (15)

  Yes

  No

  N/A

• Oil (clean and clear, levels appropriate) (15)

  Yes

  No

  N/A

• Fryer vat interior and exterior, baskets (clean, no excess build-up) (10)

  Yes

  No

  N/A

• Timers (clean working and labelled for current menu) (5)

  Yes

  No

  N/A

SMALLWARES AND UTENSILS

• Dinner plates & Plate Warmer (if avail) clean, dry and in good condition, check underneath plates for build-up) (15)

  Yes

  No

  N/A

• Ceramic sauce cups (clean, dry and in good condition, no build-up) (15)

  Yes

  No

  N/A

• Other bowls and plates (clean, dry and in good condition, check underneath plates for build-up) (15)

  Yes

  No

  N/A

• Grill tongs (colour coded tongs clean, available and in good condition, back up tongs available) (15)

  Yes

  No

  N/A

• Raw product tongs (colour coded clean, available and in good condition) (15)

  Yes

  No

  N/A

• Burger flip (clean, available and in good condition) (5)

  Yes

  No

  N/A

• Fish lifter (clean, available and in good condition) (5)

  Yes

  No

  N/A

• Knives (clean and in good condition, magnetic storage rack clean and in good condition) (15)

  Yes

  No

  N/A

• Rice cooker and scoop - clean, good condition (5)

  Yes

  No

  N/A

• Cutting boards (clean, available, in good condition) (15)

  Yes

  No

  N/A

• Onion slicer - clean, good condition (5)

  Yes

  No

  N/A

• Scales (clean, in working order, check calibration using weights) (15)

  Yes

  No

  N/A

REACH-IN REFRIGERATION

• Temperature (0C-4C) Temperature recording completed (15)

  Yes

  No

  N/A

• Doors, handles, seals (clean, in good condition, no build-up) (15)

  Yes

  No

  N/A

• Internal cabinets, shelving, fan guards (clean, good condition (15)

  Yes

  No

  N/A

• Fridge labelled and product organised (labels in good condition and current) (15)

  Yes

  No

  N/A

• Food storage containers (clean and undamaged) (15)

  Yes

  No

  N/A

• Prep items stored safely and as per procedure (product covered and portioned as required) (15)

  Yes

  No

  N/A

• Prep items labelled correctly (15)

  Yes

  No

  N/A

• Prep items rotated and within shelf life (15)

  Yes

  No

  N/A

• Steaks stored safely and as per procedure, label correct (product covered, steaks fully thawed) (15)

  Yes

  No

  N/A

• Pork & Ribs labelled and stored correctly, tub clean (15)

  Yes

  No

  N/A

• Chicken stored,labelled and rotated correctly (15)

  Yes

  No

  N/A

• Seafood stored and labelled correctly, seafood fully thawed before icing (15)

  Yes

  No

  N/A

• Seafood stored safely and rotated (product covered, drain trays, portioned and re-iced if required) (15)

  Yes

  No

  N/A

• Sausages stored and labelled correctly (15)

  Yes

  No

  N/A

• Cheese toast - labelled, within use by, bread within use by, butter made to recipe (15)

  Yes

  No

  N/A

• Lettuce garnish - fresh, good condition, correct amount used (10)

  Yes

  No

  N/A

REACH-IN FREEZER

• Temperature (-18C / -27C) Temperature recording completed (15)

  Yes

  No

  N/A

• Doors, handles, seals (clean, in good condition, no build-up) (15)

  Yes

  No

  N/A

• Internal cabinets, shelving, fan guards (clean, no spills) (15)

  Yes

  No

  N/A

• Freezer labelled and product organised (labels in good condition and current) (15)

  Yes

  No

  N/A

• Food storage containers (clean and undamaged) (15)

  Yes

  No

  N/A

• Frozen items stored safely and as per procedure (product covered and portioned as required) (15)

  Yes

  No

  N/A

• Frozen items labelled correctly (must include delivery date and date must be visible) (15)

  Yes

  No

  N/A

• Frozen items rotated and within shelf life (15)

  Yes

  No

  N/A

• Exterior (clean and in good condition) (5)

  Yes

  No

  N/A

HYGIENE

• Uniform and presentation standards meet Sizzler standard (correct, clean, ironed and in good condition, correct and legible name badge worn, hair tied back neatly away from face, hairs or hats worn as required, shoes clean and in good condition) (15)

  Yes

  No

  N/A

• Disposable gloves (worn and changed regularly) (15)

  Yes

  No

  N/A

• Two towel system (available, labelled, in use, changed regularly) (15)

  Yes

  No

  N/A

• Staff performing C.A.Y.G (floors and benches) (15)

  Yes

  No

  N/A

CRITICAL OPERATING STANDARDS

• Hotside pre-meal (completed thoroughly before 11am or 4pm, signed and checked by the manager on duty) (15)

  Yes

  No

  N/A

• Build-to's and prep list (available, current, factored as per 100 count) (15)

  Yes

  No

  N/A

• All product handled safely during preparation (ingredients and prepared product refrigerated immediately - not left out on benches) (15)

  Yes

  No

  N/A

• Hotside linecheck (completed thoroughly, out of spec items actioned before 11am or 4pm) (15)

  Yes

  No

  N/A

• Wastage recorded (10)

  Yes

  No

  N/A

• Hotside temperature checks completed and action taken to correct products out of safe temperature range (15)

  Yes

  No

  N/A

COMMENTS

DISHROOM

• Walls above and below benches (clean, no build-up) (5)

  Yes

  No

  N/A

• Floors, coving, tiles, corners, mat - clean and dry, no build-up under shelves and around drains (10)

  Yes

  No

  N/A

• Ceiling, vents, lights (clean, no dust or grease build-up, lights working, sufficient lighting (10)

  Yes

  No

  N/A

• Benches and shelves (clean, organised, smallwares tidy and stored correctly, check underneath shelves, legs clean and no build-up) (10)

  Yes

  No

  N/A

• Pre-soaks (set-up and changed regularly, when dirty and each time the cutlery tray is emptied) (10)

  Yes

  No

  N/A

• Pre-rinse sink (clean, no build-up, strainer no build-up) (5)

  Yes

  No

  N/A

• Sinks and taps (clean, no mould build-up) (5)

  Yes

  No

  N/A

• Hose and handle (clean, no build-up in working order) (5)

  Yes

  No

  N/A

• Plumbing (drain pipes in good condition, clean, no leaks) (5)

  Yes

  No

  N/A

• Rubbish bins (clean inside and out, in good condition, emptied when 2/3 full) (5)

  Yes

  No

  N/A

• Mop sink (clean, no build-up in drain or on splashback, hose stored appropriately if applicable) (5)

  Yes

  No

  N/A

CHEMICALS

• Chemical dispenser area (clean and organised, racks in good condition) (5)

  Yes

  No

  N/A

• All chemical bottles labelled and in correct bottles (15)

  Yes

  No

  N/A

HAND WASHING BASINS

• Hand washing basins, taps (clean, no build-up, not used for food preparation) (5)

  Yes

  No

  N/A

• Soap, nail brush, sanitiser dispensers (clean, full, labelled and in working order) (5)

  Yes

  No

  N/A

• Paper towel dispensers (clean and stocked) (5)

  Yes

  No

  N/A

• Staff and managers practicing good handwashing techniques (15)

  Yes

  No

  N/A

DISHMACHINE

• Dishmachine temperature gauges (operating and clearly labelled with wash and rinse temperature) (10)

  Yes

  No

  N/A

• Wash temperature (65C - 75C) (15)

  Yes

  No

  N/A

• Rinse temperature (82C - 87C) (15)

  Yes

  No

  N/A

• Dishmachine chemicals (in place and correct) (15)

  Yes

  No

  N/A

• Water in dishmachine changed regularly at a minimum every 3 hours (15)

  Yes

  No

  N/A

• Exterior of machine (clean, no build-up, nothing stored on top) (5)

  Yes

  No

  N/A

• Exhausts (clean, no build-up inside on ledges) (5)

  Yes

  No

  N/A

• Interior of machine (clean, no build-up) (15)

  Yes

  No

  N/A

• Spray arms (clean , no clogged, turning freely) (15)

  Yes

  No

  N/A

• Filters / scrap trays (in place, emptied and cleaned regularly at a minimum once every hour) (15)

  Yes

  No

  N/A

• Racks (adequate available, in good condition) (5)

  Yes

  No

  N/A

JANITORIAL EQUIPMENT

• Brooms, mops, squeegees, floor scrubbers (available, colour coded, in good condition) (5)

  Yes

  No

  N/A

• Mop buckets (clean, in good condition) (5)

  Yes

  No

  N/A

• Dust pans and brushes (available, colour coded, in good condition, emptied of food debris) (5)

  Yes

  No

  N/A

• Wet floor signs (available, clean and in good condition) (5)

  Yes

  No

  N/A

BACK DOOR/ STAFF LOCKERS/ADDITIONAL STORAGE

• Back door (clean, secure, clear nothing stored in access way) (5)

  Yes

  No

  N/A

• Lockers - clean, no unpleasant smells, no food storage (5)

  Yes

  No

  N/A

• Additional storage - complies with Sizzler Standard - clean, organised, good condition (5)

  Yes

  No

  N/A

HYGIENE

• Uniform and presentation standards meet Sizzler standard (correct, clean, ironed and in good condition, correct and legible name badges, hair tied back and away from face, hairnets or hats in place, shoes clean and in good condition) (15)

  Yes

  No

  N/A

• All Utility staff performing C.A.Y.G, hose being used on all items, dish area is operating effectively, items clean and dry (15)

  Yes

  No

  N/A

CRITICAL OPERATING STANDARD

• Utility pre-meal (completed thoroughly before 11am or 4pm, signed and checked by the manager of duty) (15)

  Yes

  No

  N/A

• Dish machine is operating at correct temperature, dish machine is clean with no blocked spray arms (15)

  Yes

  No

  N/A

• Soaking schedule is available and in use - check staff knowledge (15)

  Yes

  No

  N/A

COMMENTS

SIZZLER PROMISE

FRIENDLY - Our guests will be served by friendly, well groomed, well trained, team members, who take pride in their job and have fun doing it (100) Rate today's experience - staff friendly, interacting well with guests, well trained, uniforms well presented (Staff Appearance 50 Staff Training 50 Total - 100 points )

• All Staff appearance to Sizzler Standard (50)

  Yes

  No

  N/A

• Staff well trained and following Sizzler Procedures (50)

  Yes

  No

  N/A

SMILING - Our guests will be acknowledged with eye contact, a smile and greeting from any manager within a radius of one meter (100) Rate today's experience - first interaction and greeting, management interaction with guests (Management 50 Staff 50 Total -100 points)

• Management Interaction with Guests and Staff to an acceptable level (50)

  Yes

  No

  N/A

• Majority of staff are friendly and smiling and have good interaction with guests (50)

  Yes

  No

  N/A

CLEAN - Our facilities and equipment will be spotlessly clean, safe and well maintained (Cleanliness above 90% 50 Repairs 50 Total - 100 points)

• Cleanliness level acceptable and above 90% on QSC evaluation (50)

  Yes

  No

  N/A

• Repairs actioned or documented to be actioned within an acceptable time frame (50)

  Yes

  No

  N/A

CONSISTENT - The first and last guest of the day have equal rights to the same standard of product (Staffing 50 Standards 50 Total - 100 points)

• Staffing levels appropriate to the guest count for the meal period (50)

  Yes

  No

  N/A

• Standards maintained throughout the day to an acceptable level (50)

  Yes

  No

  N/A

HOT - Our guests have the right to hot food hot, cold food cold, always fresh, always safe and always available ( Hot Food Temp 25, Cold Food Temp 25, Layout 25, Equipment 25 Total - 100 points)

• All hot food temperatures within correct range, action documented to fix any temperatures out of range

  Yes

  No

  N/A

• All cold food temperatures within correct range, action documented to fix any temperatures out of range (25)

  Yes

  No

  N/A

• Salad Bar to approved layout, all product fresh and to specification (25)

  Yes

  No

  N/A

• All refrigeration and heating equipment operating correctly to ensure hot food hot, cold food cold (25)

  Yes

  No

  N/A

AVAILABLE - Our crockery, cutlery and glassware will be clean, dry and always available (Total Points100)

• All items clean and acceptable standard (100)

  Yes

  No

  N/A

• Not all items clean and acceptable standard (50)

  Yes

  No

  N/A

FRESH - Our guests have the right to freshly cooked hot cheese toast ( Visual Appearance 50, Storage 50 Total Points - 100)

• Cheese Toast Consistent Colour and Appearance (50)

  Yes

  No

  N/A

• Cheese Toast Stored correctly and bread within useby (50)

  Yes

  No

  N/A

ACCURATE - Orders will be accurately filled, cooked the way it was ordered and served within 15 minutes at Lunch and 20 minutes at Dinner. Rate overall standard of meal presentation, Check 5 dockets for correctness & quality 15 points timing for each meal 15 points (Total 30 points per meal 150 in Total)

• Enter Meal Description, Time Ordered & Served (15)

  Yes

  No

  N/A

• Enter Meal Description - Presentation and Quality to Sizzler standard (15)

  Yes

  No

  N/A

• Enter Meal Description, Time Ordered & Served (15)

  Yes

  No

  N/A

• Enter Meal Description - Presentation and Quality to Sizzler standard (15)

  Yes

  No

  N/A

• Enter Meal Description, Time Ordered & Served (15)

  Yes

  No

  N/A

• Enter Meal Description - Presentation and Quality to Sizzler standard (15)

  Yes

  No

  N/A

• Enter Meal Description, Time Ordered & Served (15)

  Yes

  No

  N/A

• Enter Meal Description - Presentation and Quality to Sizzler standard (15)

  Yes

  No

  N/A

• Enter Meal Description, Time Ordered & Served (15)

  Yes

  No

  N/A

• Enter Meal Description - Presentation and Quality to Sizzler standard (15)

  Yes

  No

  N/A

ABUNDANT - Our Salad Bar will be fresh, abundant, hygienic, and always well maintained 3 times 15 points for quality of all product and 10 points for levels of all product ( Open , Peak Meal Period 25, After Meal Period 25, Maintaining Salad Bar 25, Total Points - 100) Rate today's salad bar for freshness, presentation, cleanliness, abundance - rate at open, in middle of meal period, after meal period. Add comments about head salad bar staff interaction with guests and ability to manage the salad bar throughout the meal period

• Rate the salad bar at the beginning of the meal period for freshness, quality, procedural accuracy of all product, (15)

  Yes

  No

  N/A

• Rate the Salad levels, quantity of all product, and all items available at open

  Yes

  No

  N/A

• Rate the salad bar during the peak meal period for freshness, quality, procedural accuracy of all product, (15)

  Yes

  No

  N/A

• Rate the Salad levels, quantity of all product, and all items available during peak meal period

  Yes

  No

  N/A

• Rate the salad bar after the meal period for freshness, quality, procedural accuracy of all product, (15)

  Yes

  No

  N/A

• Rate the Salad levels, quantity of all product, and all items available after the meal period

  Yes

  No

  N/A

• Salad Bar Servicing, Captain communication, urgency and overall performance of maintaining the salad bar throughout the meal period (25)

  Yes

  No

  N/A

COMMENTS

OFFICE & ADMINISTRATION

• Office benches, shelves and cupboards (clean and organised) (10)

  Yes

  No

  N/A

• Walls, ceiling, vent and lights, floor (clean, no dust build-up) (10)

  Yes

  No

  N/A

• Computer, communication, security and music systems (working, clean and tidy, no dust build-up) (15)

  Yes

  No

  N/A

• Restaurant keys, safe keys, manager swipe card (under Management control at all times) (10)

  Yes

  No

  N/A

• Allergens folder (available, current and in good condition) (10)

  Yes

  No

  N/A

• Crock tag holder (clean and adequate spare labels available) (10)

  Yes

  No

  N/A

• Premeals completed, signed and filed for 3 months (15)

  Yes

  No

  N/A

• Temperature checks completed and action documented (15)

  Yes

  No

  N/A

• Pest control - no evidence of pests (15)

  Yes

  No

  N/A

ACCOUNTABILITY, COMPLIANCE, TRAINING AND SHIFT MANAGEMENT

• Fire up schedule followed (equipment usage managed efficiently as per fire-up schedule ) (15)

  Yes

  No

  N/A

• Fire extinguishers (checked and serviced) (15)

  Yes

  No

  N/A

• First Aid Cabinet (clean, in good condition, stocked to correct inventory list, no expired items) (10)

  Yes

  No

  N/A

• Section training resources (current operations manuals and trainer's guides available for all sections) (10)

  Yes

  No

  N/A

• Shift allocation charts, training communication logs, rosters (all in place and current) (15)

  Yes

  No

  N/A

• Management checklist, daily information, shift review (completed regularly and thoroughly, manager's signed) (15)

  Yes

  No

  N/A

• Detail cleaning schedules (allocated, completed and checked) (15)

  Yes

  No

  N/A

• Previous Evaluation available - improvements actioned (15)

  Yes

  No

  N/A

• Management Uniform and Presentation Standards (well presented and as per company guidelines) (15)

  Yes

  No

  N/A

ACTION PLAN - Provide action plan with key dates for follow up: Key Point for Followup: Followup Date: