Information
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Audit Title
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Document No.
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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
1.0 External
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1.1 Gardens - clean and tidy? <br>No cigarette butts or rubbish. Gardens are healthy and trimmed with no bare garden beds
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1.2 Windows - clean no graffiti?
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1.3 Window sills - clean? <br>(Free of gum and dead bugs)
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1.4 Brick paving - clean <br>(no gum or damage/ trip hazards)
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1.5 D/T window - clean and in good repair <br>(no graffiti, smudges or bugs)
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1.6 D/T servery - clean and in good repair <br>(check benches. All sundries stocked and ready for service)
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1.7 External menu board - correct layout, clean and in good repair<br> (correct displays, no old posters, well lit) check speaker box
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1.8 Signage - clean and in good repair <br>(no burnt out letters or bent or broken signage) check all external and internal
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1.9 No chicken crates or bread crates visual?
2.0 Restaurant
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2.1 Entry/exit doors clean and in good repair <br>(check glass and frames free from damage and scuff marks)
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2.2 Floor clean and in good repair <br>(check floors and skirting boards are clean and free from any damage)
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2.3 Menu board clean, good repair and correct layout<br> (clean, well lit and translights in correct layout)
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2.4 Display fridge clean, good repair and correct layout<br>(check from customer perspective, check for mould/dust on fans, shelves and grooves. Check for empty bottles on floor and smudges on glass doors)
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2.5 Public toilets - clean and in good repair <br>(check plumbing, cleanliness, water, soap and paper. Would you use this toilet?)
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2.6 Music on and working <br>(check volume)
3.0 Service
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3.1 Customers greeted as an individual and treated with respect <br>(watch the team member engaging with customers and making eye contact)
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3.2 Team member engaging with the customer and making eye contact?<br> (watch the smile and eye contact. Are they making a connection with the customer. Are they staying with the customer till the order is ready)
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3.3 All customers welcomed and farewelled in a friendly matter? <br>(did the team member address the customer in a friendly and confident manner?)
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3.4 Staff member suggestive selling appropriately?<br> (are the team members suggesting items to go with the existing meal)
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3.5 Team member asking Dine in or Take away <br>(is every customer being asked dine in or take away)
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3.6 Is the staff member communicating any delays? <br>(do all team members let customers know if they are waiting on products)
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3.7 Team member ensures customers needs are taken care of 100% customer satisfaction <br>(are the team members giving our customers wow customer service)
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3.8 Are the team members aware of SOS standards <br>(check with the team and find out if SOS is communicated. Check to see if they are bumping or parking prematurely)
4.0 Kitchen
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4.1 Clean ceiling and in good repair<br> (include all vents, make sure BOH ceilings are free from dust and grit)
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4.2 Floor clean and in good repair? <br>(check cleanliness of floors, skirting, kick boards, behind ovens/fryers, cracked tiles, eroded grout)
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4.3 Managers office clean and organized? <br>(ensure this area is clean, bins emptied, floors and desk clean, clean working environment)
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4.4 Combis clean and in good repair? <br>(open ovens check seals and other operational parts ensuring all are in working order, check cleanliness)
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4.5 Chicken warmer clean and in good repair? <br>(check temp and record comments, open warmers check seals and other operational parts ensuring all are in working order, check cleanliness)
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4.6 Record temperature of hot cooked chicken in the cabinet? <br>(ask the store to use their thermometer to check chicken temp, this will also check they have a working thermometer. Record temp)<br>
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4.7 Hot cooked chicken meets standards? <br>(check chicken quality and make sure it is within holding time)
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4.8 Chip hopper clean and in good repair? <br>(make sure there is no excess buildup of salt, make sure they are being cleaned daily)
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4.9 Microwaves clean and in good repair? <br>(open the microwave check to ensure there are no broken parts and the inside is clean. Check last calibration date)
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4.10 Fryers clean and in good repair? <br>(check excess build up, make sure they are being cleaned daily, check filter box)
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4.11 Skimming of fryers being completed <br>(fryers should be skimmed regularly to alleviate excess build up. Ensure staff are using Bain Marie pot to discard particles rather than going straight into the bin)
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4.12 Burger station clean and in good repair <br>(timer tags being used on all products in this area. Check all components are clean including under the top shelf, this area is prone to sauce splatter build up)
5.0 Cool Room and Store Room
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5.1 Cool room clean and in good repair? <br>(check blood trays, walls, ceilings, fans covers and ice build up. Ensure handles hinges and shelving are in good repair)
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5.2 Record raw chicken temperature in cool room <br>(ask the store to use their thermometer to check chicken temp, this will also check they have a working thermometer)
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5.3 Are raw chickens spiked and salted to standards <br>(salted and spiked correctly. Correct use by tag on them)
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5.4 Are raw chickens stuffed to standard? <br>(stuffed correctly and correct use by tag)
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5.5 Are Rooster Rolls to standard? <br>(check weight and record three, check correct used by date also)
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5.6 Are cool room products to standard? <br>(check all cool room products, check use by dates, cross contamination and correct preparation)
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5.7 Store room clean and in good repair? <br>(check cleanliness of floors, shelving, walls, tiles, under shelves. Check for holes and broken tiles. Is all stock off the floor)
6.0 General
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6.1 Are staff in correct uniform? <br>(name badges, correct footwear, hats, belts, no facial piercings, pants not dragging, long hair tied back)
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6.2 Production planner being utilized?
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6.3 Are food safety checks including temperature checks being completed?<br> (check managers diary or red book to ensure temp checks are being done)
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6.4 Daily walk thru completed <br>(include handover, make sure all checked off and team are ready for peak periods)
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6.5 Two weeks roster displayed, leadership training rostered <br>(check rosters are displayed and convey the importance of a staff development plan which should list where staff are working on that shift and what their priority duties and secondary duties are.
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6.6 Employee safety administration is current or working properly? <br>( OH&S induction completed, safety and security postings/programs in place, MSDS printed and certified within the last 5 years, staff knowledge of JSPs, safe locked and a copy of the safety audit kept at store level after being entered onto RSL
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6.7 Is the store free of any manual handling obstacles or safety hazards? <br>(is there items above 10kgs stored above shoulder level and is the restaurant free of any potential hazards, this includes knives and box cutters)
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6.8 There are no signs of pest infestation? <br>(if there is pest infestation has the pest company been called?)
7.0 Cost control
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7.1 Record the previous weeks food cost <br>(is it under 38%)
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7.2 Record the previous months food cost <br>(is it under 38%)
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7.3 What are food cost sitting at from month to date <br>(get the manager to give you an update on food costs for the month so far and record results)
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7.4 Record last weeks Sales Per Crew Hour <br>(is it sitting above $90? remember to exclude management hours)
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7.5 Record last months sales per crew hour <br>(is it sitting above $90? remember to exclude management hours)
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7.6 What is the Sales Per Crew Hour sitting at for the current week? <br>(above $90? Record results)
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7.7 What is last weeks average SOS? <br>(is it above 75%)
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7.8 What is last months average SOS?<br> (is it above 75%)
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7.9 Recorded wastage for the previous month? ($$$ figure and % of monthly sales)
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7.10 Recorded wastage for current month to date? ($$$ figure and % current monthly sales)
8.0 Shift control general comments
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Enter general comments here
