Slim Chickens DT Audit

External area on site?

Entrance area not stained, no gum build up

All exterior lighting working, no burned out bulbs

Exterior signage in good repair, no burned out bulbs or missing sign components

Awnings and frame free of dirt, stains, cobwebs, not torn or weathered, no holes or broken pieces

Exterior of building is in good repair, no broken tiles, sidewalks/concrete surfaces

Exterior windows clean and streak free, sills clean and in good repair

Doors close quietly with no more than 1/4" gap and in good repair

Thresholds clean and in good repair

Walkway area - floors, walls, baseboards: clean, in good repair, lights working

POS terminals and printers are in proper working condition

Counter tops are clean with no worn surfaces, organised with only brand approved POS materials

Marketing materials current, properly displayed and in good repair

Menu boards are properly displayed and in good repair

Cups properly stocked and organised, appropriate stock levels for trade

All supplies are organised and properly stored/labelled

Shake machine is clean with correctly filled in label

All shake supplies available and labelled correctly, clean and tidy

Lobby floor is clean and free of debris, not sticky or slippery

Baseboards and corner trim are clean and maintained

All tables have 4 feet and are properly levelled

Ice machine clean and in good repair

Interior windows and sills clean, in good repair

Tables clean and properly maintained with no worn sufaces

All chairs are clean, properly maintained and pushed in

Booths are free of rips/tears and clean

Highchairs are clean, properly maintained and stored - minimum of 3 on site

Ceiling is maintained, not dusty, no stains, no missing tiles

Air vents are clean and free of dust/debris

All lights are working with no burned out bulbs, at proper lighting level

Light fixtures are free of grease, dust, no worn or frayed wires

Temperature appropriate for dining comfort

Music is on correct station and at appropriate level for time of the day

TVs are on appropriate stations

Bins are clean inside and out, properly maintained

Lobby soda machine and spouts clean and in proper working order

Soda machine has all flavours/items available

Condiment station is stocked, clean and neatly organised

Cabinets and doors are clean and in good repair

Table numbers are in good condition and current

All kiosks working, clean and properly stocked

Customer toilets on site?

Restroom entrance floors, walls, baseboards, ceiling: clean, in good repairs, lights working

All restroom areas free of foul odours

All restrooms: walls baseboards, floors, doors: clean, in good repair

All restrooms: trash, sink, partitions, urinals, toilets: working, clean and in good repair

All restrooms: fan, lights: working, clean in good repair

All restrooms: stocked with soap and toilet paper

All restrooms: baby changing station clean, stocked and straps working, safety sticker in place

Kitchen: floors, doors, walls, ceilings: clean, lights working, in good repair

Fryers: clean, in good repair, all working

Fryers: fill levels not exceeding the fill line

Fryers: proper temperature and cook times, oil quality acceptable, filtering amounts appropriate to trade levels

Freezer: clean, stocked and in good repair (gaskets)

Freezer is at proper temperature and record maintained in kitchen diary

Extraction hood: clean and in good repair, drip pans changed weekly

Ansul system caps in place, free of grease, pipes secured firmly to hood, fire extinguishers charged and in date, hung and easily accessible

Refrigeration: clean, organised, proper temp, doors, handles, seals, racks clean and in good repair

Toaster and/or flat top: clean, proper setting, in good repair

Heat lamps are properly functioning with no burned out elements/bulbs

Cook fry fridge: set up properly, clean and free of debris and grease

Wing sauce buckets in good repair

Cutting boards are clean, sanitised and free of grooves

Bain marie is clean and holding at correct temperature

Prep area floors/baseboards, walls, ceiling clean, lights working, in good repair

Prep tables and shelves clean, organised, in good repair

Recipes available, clean, current and in good condition

No rubbish stored at back door

Bonzer can opener clean and in good repair

Floors/baseboards clean of excess debris and grease

Grease trap clean, properly covered, regularly emptied, no clogs, no odour

Walls and shelves clean and in good repair

Hand sink stocked with soap, blue roll, in good repair

All dishes clean, free of label residue

All colour coded items stored separately in closed containers

Walk-in fridge: racks, shelving clean, everything stored properly, temperature correct

Walk-in fridge: door and lighting working, lights have covers, fan guards clean, in good repair

All products in walk-in cooler correctly labelled using FIFO

Walk-in freezer: shelves clean, rotated, stored properly

Walk-in freezer floor free of excess debris and grease

Walk-in freezer door and lighting working fan guards clean, in good repair

All products in walk-in freezer correctly labelled using FIFO

Walk-in freezer holding correct temperature (-18 or below) and recorded on trail

Manager touching tables, asking specific questions relevant to their food, beverages and overall dining experience

Staff engaging with guests upon entry

Staff assisting guests using kiosks

Staff asking if there is anything else they can get when running food to tables and enjoy

Staff directing guests to drink shack after placing order

Menu boards are properly displayed and in good repair

Speaker posts are set to an appropriate volume

Both lanes are in use and working

No litter or debris on the lane

Window remains closed when not interacting with guest

Guests are spoken to within 5 seconds of arriving at the speaker post

Window is opened immediately as guest arrives

Maintaining a clean and sanitised work environment

Properly following all procedures in preparation of food

Knowledgable on cook times, temps, and product prep

Food production level matches sales

Portion control cup in place for fries

Labels filled out correctly for all food items

Labels filled out correctly for all defrost items including "D"

Labels filled out correctly for all chicken products

Open products with original containers are properly labelled with open dates and times if required

Only approved chemicals available for use on site

Hand soap available at each dispenser

Dishwasher in working order, clean, all chemicals available, temperature >82c

Sanitiser bottles at correct concentration, stored off the floor, not hanging on bins or above food

RTE and NRTE cutting boards, knives, utensils stored separately

Staff area clean and tidy

Chemical storage clean and tidy

Rear door area clean and tidy

Storage areas clean and tidy

Staff toilets clean and tidy

Bare hand contact with raw chicken not observed

Hand washing practices executed correctly

Hand washing sinks accessible, clean, stocked with soap and blue roll at all times

Hand washing signs at all hand washing sinks

No eating observed in food service/prep areas

Team member items stored in a designated area away from food

No phones observed being used by staff for personal reasons during shift

All team members clean, no odour, presentable appearance, nails neat and clean

Food contact surfaces are in good condition/clean

Foods not in use are covered or protected in storage

All products stored at least 6 inches off the floor

Food is properly stored in fridges/freezers to prevent cross contamination

All sauces weigh 45g +/-5g and have correct sticker and dated correctly

Portioning of mac and cheese is correct

Portioning of fries is correct

First aid kits available and stocked with adequate supplies

Safe locked at all times

Safety and security practices adhered to regarding cash control

SureFoot risk assessments 100% complete for all members of staff

No overdue flow modules

Score above 9 for previous 7 days

Grab bag available and fully stocked?

CCTV time and date correct?

Are the correct allergen management processes being followed?<br>• Incorrect storage of any allergy or gluten free equipment (GF accredited sites)<br>• Flow training – records and team knowledge of process, food allergen training more than 3 days since start date.<br>• Staff are unable to explain or are witnessed not following company process for preparing an allergen dish

Are the correct temperature controls being followed? <br>• Food not held at the correct temperature in chilled wells (under 8c) and no 4 hour rule in place<br>• Hot food not held to 63c and no 2hr rule in place to discard<br>• Any temp control breaches against HACCP<br>• Food not cooked to temperature (as per HACCP)<br>• Frozen food defrosted ambiently<br>• Fresh or frozen food held outside acceptable temp range in refrigeration/ freezer units<br>• Food not cooled to refrigeration temps within 90 mins<br>

Are you satisfied there is there no evidence of falsification of documentation? • Evidence of any documentation being falsified<br>• Large gaps or insufficient records in daily due diligence checks<br>• Quarterly ops audit not completed within the last quarter or 3 month period

Are you satisfied there no outstanding actions from previous Surefoot audit?

Are you satisfied there is no evidence of pest activity?<br>• Evidence of any pest activity in food preparation or food storage areas<br>• Any evidence of droppings in food prep or food storage areas<br>• Failure to close down any housekeeping actions within 14 days of the most recent pest visit report on portal<br>• Manager falsifying pest checks daily when there is clear evidence of site pest activity

Are you satisfied there are no labelling issues?<br>• One or more high risk products out of date/unlabelled (use by date)<br>• Three or more low risk products out of date/unlabelled (best before)<br>• Evidence of any relabelling of food/shelf life extension<br>• Shelf life chart/day dot guide not being followed<br>

Are you satisfied there is no evidence of poor hygiene? • Evidence of poor or no hand washing demonstrated by the team<br>• Evidence of poor personal hygiene e.g dirty uniform, not complying by personal hygiene rules<br>• No hot water and not following company policy<br>• No blue roll/antibacterial soap available

Does the restaurant comply with fire safety?<br>• Fire risk assessment missing/out of date (more than 1 month overdue on internal annual assessment review)<br>• No fire marshall on site (flow training)<br>• 6 monthly fire drill more than 1 month overdue<br>• Weekly fire alarm tests missing for 2 or more weeks<br>• Monthly emergency lighting test missing for more than 1 month<br>• Fire exits blocked<br>• Any other significant fire risk

Is training up to date?<br>• Any team member working who hasn’t completed FS2 and HS2 within 7 days of employment start date - day 8 is overdue<br>• Any team member working who hasn’t completed food allergens module within 3 days of employment start date - day 4 is overdue<br>• Proof of risk assessment training for employees working within 2 weeks of employment<br>• Young persons risk assessment is place for under 18s from day 1

Are cleanliness standards compliant?<br>• Cleaning standards throughout are extremely poor<br>• Evidence that cleaning tasks are not being completed sufficiently<br>• Signing off tasks with clear evidence they were not completed<br>

Are you satisfied there is no evidence that food has been contaminated with physical, chemical, or biological contaminants?

Are you satisfied there is no evidence that critical control points as identified in the HACCP not followed e.g evidence of deliveries being<br>received and packaging is damaged?

Are you satisfied there are no safety risks?<br>• Any immediate danger to health/dangerous working practices e.g electrical hazards, trip Hazards, manual handling<br>• Control measures specified in risk assessments not followed

Are e-coli controls being followed?<br>• Measures not in place to reduce the risk of e-coli cross contamination e.g raw meat/NRTE foods such as unwashed fruit or veg being stored above RTE foods