Store Visit Audit - Operations and Brand Standards

• Naan Staap Brand Standards and Food Safety Audit

  Date

• Document No.

• Store
  Address

• Conducted on

  Date

• Prepared by

• Location
  Address

• Staff Working

Customer Service

• Front Team displays positive body language and smiling

  Yes

  No

  N/A

• Front Team Member understands the menu and is communicates effectively with customers

  Yes

  No

  N/A

• Front Team Member is upselling and suggestive selling when taking orders

  Yes

  No

  N/A

• Front Team Member is wearing correct clean uniform and Namebadge

  Yes

  No

  N/A

• Front Team Member is communicating well with the kitchen team

  Yes

  No

  N/A

Cooking, Heating and Holding Temperaures

• Temperature for all chilled items between 1-5C (CRITICAL)<br>

  Yes

  No

  N/A

• Walk in-Freezer temperature should be -18C to (+/-4C) internal thermometer present and in good working condition (CRITICAL) Note Actual temperature

  Yes

  No

  N/A

• Walkin-Chiller temperatures and all Fridge temperatures should be 1C to 5C, internal thermometer present and in good working condition (CRITICAL) Note Actual temperature

  Yes

  No

  N/A

• Fried products coming out of fryer must be 165F or greater. (CRITICAL)<br>Note any products not at temperature .<br>

  Yes

  No

  N/A

• Fryer temperature should be 350F (+/-10). Note any issues.

  Yes

  No

  N/A

• Grill temperature zones 400F (+/-30), 350F (+/-30), 200F (200F minimum, 230F maximum)

  Yes

  No

  N/A

Operational Procedures

• Correct oven procedures, including timers and speed for rotary.

  Yes

  No

  N/A

• Correct Flat Top procedures are used

  Yes

  No

  N/A

• Correct Deep fat fryer procdure are used

  Yes

  No

  N/A

• Evidence of regular Oil change

  Yes

  No

  N/A

• Employees following glove requirements followed. (CRITICAL)

  Yes

  No

  N/A

• Clean cloths must be used, stored properly

  Yes

  No

  N/A

• No cross-contamination is allowed. (CRITICAL)

  Yes

  No

  N/A

• All approved products being used. (CRITICAL)

  Yes

  No

  N/A

• Product stored in walk-in and reach-in coolers and freezers are properly stored, covered and dated. This includes tempered items.

  Yes

  No

  N/A

• All products in date

  Yes

  No

  N/A

• All products are being defrosted using the correct procedures

  Yes

  No

  N/A

• The correct colors are being used Green (Vegetable), Yellow (Cooked Meats). Naan punches are coloured correctly

  Yes

  No

  N/A

Food Preperation

• Correct brand standards are being used to make Naans, stuffed Naans. Correct garnishes being used

  Yes

  No

  N/A

• Correct brand standards are being used to Paratha's

  Yes

  No

  N/A

• All sandwiches made to brand standards

  Yes

  No

  N/A

• All Street food items being made to brand standards

  Yes

  No

  N/A

• All Curries are made to brand standard, microwave pots are cleaned regularly

  Yes

  No

  N/A

• Karak Chai being made to brand standards. Taste test

  Yes

  No

  N/A

• Pink Tea made to brand standards

  Yes

  No

  N/A

• All Cold drinks made to brand standards

  Yes

  No

  N/A

• Anda (egg Omelette) mix made to brand standards

  Yes

  No

  N/A

• Chicken Tikka Peri filling made in oven and mixed correctly

  Yes

  No

  N/A

• All sauces made to brand standards e.g Naga sauce, Tamarind sauce etc

  Yes

  No

  N/A

• Almond Cake made to Brand Standards

  Yes

  No

  N/A

• Naan khatai made to brand standards

  Yes

  No

  N/A

General Food Safety

• Sanitiser is present and in designated locations and in correct concentration and temperature. (CRITICAL)

  Yes

  No

  N/A

• Digital thermometer kit and probes are present and properly calibrated. (CRITICAL)

  Yes

  No

  N/A

• Use of only approved chemical products.

  Yes

  No

  N/A

• All cleaning chemicals and equipment are properly identified and stored away from food and paper products. (CRITICAL)

  Yes

  No

  N/A

• Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device.

  Yes

  No

  N/A

• Walls, doors, ceiling panels and vents are clean, in place, and in good repair.

  Yes

  No

  N/A

• Toilets are clean and properly stocked.

  Yes

  No

  N/A

• Bins are clean, covered and free debris.

  Yes

  No

  N/A

• Light fixtures are shielded or covered.

  Yes

  No

  N/A

• Three compartment sinks are set up properly and being used. Wash, rinse and sanitize.

  Yes

  No

  N/A

• All food contact surfaces must be cleaned and sanitized at least every 2 hours. (CRITICAL)

  Yes

  No

  N/A

• All equipment must be NSF certified/commercial grade, clean, in good condition.

  Yes

  No

  N/A

• All refrigeration/freezer units ( including shelving and light bulbs) are in good working condition and clean.

  Yes

  No

  N/A

• Utensils and storage containers are clean, food grade. , in good condition and stored properly: can opener, food bins, cutting boards, utensils, etc.

  Yes

  No

  N/A

• Ice machine are clean and good working order. Ice scoops must be properly stored and not Ice machine

  Yes

  No

  N/A

Employee Hygiene

• Hand sinks in kitchen ,and front areas are properly stocked. Hand sinks and drains are in good working order. (CRITICAL)

  Yes

  No

  N/A

• All kitchen employees wearing clean uniforms and hair is properly restrained by Hair net or Hat

  Yes

  No

  N/A

• No nail polish and/or jewelry, including watches, worn by food handlers. No fingernails over 1/4 inch length . Bandages must be blue colored and covered. No jewels or stones allowed .

  Yes

  No

  N/A

• Employee personal items (mobile phones) , including food and and drinks are properly stored.

  Yes

  No

  N/A

• No visible signs of infestation. Outside doors should be sealed and remained closed. (CRITICAL)

  Yes

  No

  N/A

• All pest control paperwork must be present in store. Service contract, pest control reports, pest control applicator licenses, and certificate of insurance are on file.

  Yes

  No

  N/A

Cleaning Kitchen Area

• Kitchen Floor is regularly swept and kept free of dirt and debris

  Yes

  No

  N/A

• All Surfaces are clean and sanitised every 2 hours

  Yes

  No

  N/A

• All Kitchen Utensils (Knives, Tongs, Naan Punch, etc) are cleaned regularly

  Yes

  No

  N/A

• Sink area is cleaned , washing up completed regularly

  Yes

  No

  N/A

• Deep cleaning checklist up to date

  Yes

  No

  N/A

• Oil Change and Canopy Grills Cleaning Up to date

  Yes

  No

  N/A

Cleaning Lobby and Till Area

• Kitchen Cleaning checklist up to date

  Yes

  No

  N/A

• Front Cleaning checklists up to date

  Yes

  No

  N/A

• Lobby Table and Chairs Clean

  Yes

  No

  N/A

• Bin Area Clean

  Yes

  No

  N/A

• Front Window and Signboard Clean

  Yes

  No

  N/A

• Toilet Clean and Checklist up to date

  Yes

  No

  N/A

• Till Area Clean

  Yes

  No

  N/A

• All patties display cabinets clean and has minimum one of each product

  Yes

  No

  N/A

• All Mini cakes and Khatai display stands clean

  Yes

  No

  N/A

• Tea Containers and nozzles clean (Karak Chai)

  Yes

  No

  N/A

• Pink Tea and Sugar Free containers clean

  Yes

  No

  N/A

• Cold drinks area tidy and Clean

  Yes

  No

  N/A

• Front chiller display has all the correct products and is displayed correctly

  Yes

  No

  N/A

Overview

• Current operations manual present or available online.

  Yes

  No

  N/A

• Menu/windows screens up to date and correct

  Yes

  No

  N/A

• Deilvery Tablets are working and integrated with POS

  Yes

  No

  N/A

• Historical temperature logs ( internal meat, and temp log) are recorded and corrective actions documented . (CRITICAL)

  Yes

  No

  N/A

• First Aid Kits must be present and properly stocked.

  Yes

  No

  N/A

• Health inspections should be maintained on file in the store for a period of at least one year.

  Yes

  No

  N/A

• All staff Food Safety E-Learning course completed.

  Yes

  No

  N/A