SLIM CHICKENS WEEKLY 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 Slims 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 conditions and current

All kiosks working, clean and properly stocked

Customer toilets on site?

Restroom hallway - 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

Vent 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

Drop table: 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 is clean and in good repair

Floors/baseboards are 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: 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 is 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 proper temperature (-18 or below), recorded in kitchen diary

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 guests to complete feed it back survey

Staff asking if there is anything else they can get when delivering the food tables?

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 guest flow

Breast currently on hand

Temperature above 75c

Breading to correct standard

Wings currently on hand

Temperature above 75c

Tenders currently on hand

Temperature above 75c

Breading to correct standard

Portion control cup in place for Fries?

Labels filled out properly for all food items

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

Labels filled out properly 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

Handsoap available at each dispenser

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

Sanitiser bottles at proper 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

Back 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 properly

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 reason 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 of 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

Team portioning Mac and Cheese correctly

Team portioning fries correctly

First aid kits available and stocked with adequate supplies

Safe locked at all times

Safety and security practices adhered to regarding cash control

Surefoot 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 correct?

Allergen management - is the process being followed correctly?<br>• Incorrect storage of any allergy or gluten free equipment (GF accredited sites)<br>• Flow Training – Records and team knowledge of process in house. Food Allergen training more than 3 days<br>since start date.<br>• Team 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 Chill wells (under 8)– and no 4 hour rule in place<br>• Hot food not held to 63 degrees – and lack of 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 manager Audit not completed within the last quarter or 3 month period

Are you satisfied there no outstanding actions from previous FoodAlert/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 (Pest<br>Alert 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 relabeling 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 Blueroll/ anti bac 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<br>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<br>(Day 8 is overdue)<br>• Any team member working who hasn’t completed Food Allergens module – Within 3 days of employment<br>start date (Day 4 is overdue)<br>• Proof of Risk Assessment training for employees working (within 2 weeks of employment)<br>• Young Persons RA is place for under 18’s from Day 1

Are cleanliness standards being complied with?<br>• Cleaning standards throughout are extremely poor<br>• Evidence that Cleaning tasks are not being completed sufficiently – signing off tasks with clear evidence they<br>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 being 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<br>handling.<br>• Control measures specified in Risk assessments not being 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<br>unwashed fruit, veg being stored above RTE foods