Subiaco Mad Mex Audit MASTER

• Conducted on

  Date

• Prepared By

• Supervisor on Duty

• Staff on shift

Supervisor Management

• Feedback and verbal management of staff

  Yes

  No

  N/A

• Feedback on portion sizes

  Yes

  No

  N/A

• Feedback on speed

  Yes

  No

  N/A

• Managing staff staying on position

  Yes

  No

  N/A

• Management of front of house (clearing tables, bins etc)

  Yes

  No

  N/A

• Management of line/bar cleanliness

  Yes

  No

  N/A

• Checklists done

  Yes

  No

  N/A

• Less than 60 secs per order

  Yes

  No

  N/A

• Food safety Book done<br>

  Yes

  No

  N/A

• Phone calls returned

  Yes

  No

  N/A

COGs

• Scale on line and used every meal

  Yes

  No

  N/A

• Portion Test Done

  Yes

  No

  N/A

Front of Shop

• Windows clean

  Yes

  No

  N/A

• Tables Clean within 5 mins

  Yes

  No

  N/A

• Leaves and ground Clean

  Yes

  No

  N/A

• Tables and chairs lined up

  Yes

  No

  N/A

• Sign outside and presentable

  Yes

  No

  N/A

Front of House

• Tables clean within 5 mins

  Yes

  No

  N/A

• Floor Clean

  Yes

  No

  N/A

• Table bases clean and polished

  Yes

  No

  N/A

• Heating/Aircon to Correct Temp and Efficiency

  Yes

  No

  N/A

• Napkins holders full and polished

  Yes

  No

  N/A

• Sauce bottles 70% full and clean

  Yes

  No

  N/A

• Promo Material on Tables

  Yes

  No

  N/A

• Knives, Forks and Spoons Full

  Yes

  No

  N/A

• Rubbish area clean and bin not full

  Yes

  No

  N/A

• Chairs pushed in and tables lined up

  Yes

  No

  N/A

• Post-mix machine clean and working

  Yes

  No

  N/A

• Aircon to correct temperature<br>

  Yes

  No

  N/A

• Doors and windows open/closed depending on conditions

  Yes

  No

  N/A

• Kids equipment neat and full

  Yes

  No

  N/A

• Music on to correct level

  Yes

  No

  N/A

Line

• Till area clean and neat

  Yes

  No

  N/A

• Line clean. During busy periods must be cleaned every 15mins tops.

  Yes

  No

  N/A

• Hot food, cooked to spec and presentable

  Yes

  No

  N/A

• Cold section fresh and presentable

  Yes

  No

  N/A

• Drinks fridge adequately stocked and presentable

  Yes

  No

  N/A

• Bar area clean and tidy

  Yes

  No

  N/A

• Prep areas in customers view clean and tidy.

  Yes

  No

  N/A

• Presses clean

  Yes

  No

  N/A

• Choc warmer clean with fresh choc

  Yes

  No

  N/A

• Cleaning Equipment not in customer view (mops, buckets etc)

  Yes

  No

  N/A

• All fridge glass clean

  Yes

  No

  N/A

Grill Area

• Cutting Glove worn when using knives

  Yes

  No

  N/A

• Grill area tidy

  Yes

  No

  N/A

• Grill jumping on line and/or cleaning tables at peak times

  Yes

  No

  N/A

Back of House

• Dishes rinsed before placed in powers soak<br>

  Yes

  No

  N/A

• Dirty dishes not on floor

  Yes

  No

  N/A

• Shelves and equipment all clean

  Yes

  No

  N/A

• Items in crates neat and on shelves

  Yes

  No

  N/A

• Supplier deliveries received, dated and put in storeroom in 10 mins

  Yes

  No

  N/A

Office

• Well organised and tidy

  Yes

  No

  N/A

Coolroom

• No items on floor

  Yes

  No

  N/A

• All items dated and organised with fifo policy<br>

  Yes

  No

  N/A

• Meat Stored below veggies

  Yes

  No

  N/A

Bins and Boxes

• Boxes neatly flattened and stacked in sacks

  Yes

  No

  N/A

• Bin area clean and neat

  Yes

  No

  N/A

Staff

• Staff wearing gloves at all times when handling food<br>

  Yes

  No

  N/A

• Hats worn all staff handing food

  Yes

  No

  N/A

• Uniforms or plain black tshirt worn

  Yes

  No

  N/A

• Uniforms clean

  Yes

  No

  N/A

Customer service

• Press friendly eye contact with "hello, how are you? What can I get you today?"

  Yes

  No

  N/A

• Press ask customer "Have you been to Mad Mex before? Can I help you with menu?" With customers who need help

  Yes

  No

  N/A

• Good body language all staff

  Yes

  No

  N/A

• Eye contact and smile all staff

  Yes

  No

  N/A

• "Can I get you a drink?"

  Yes

  No

  N/A

• "Thanks for coming, have a great day" with customers leaving (if not too busy)

  Yes

  No

  N/A

• Table cleared after customers finished eating with<br>- "Can I take these for you? <br>How was your meal?" <br>"Would you like any more drinks or churos?"

  Yes

  No

  N/A

Toilets

• Floors clean

  Yes

  No

  N/A

• Mens Urinal Clear with blocks

  Yes

  No

  N/A

• All cubicles clean with toilet paper

  Yes

  No

  N/A

• Bins not full

  Yes

  No

  N/A

• Paper towel<br>

  Yes

  No

  N/A

• Basins clean

  Yes

  No

  N/A

• Mirrors Clean

  Yes

  No

  N/A

AFL Day

• Team flag outside

  Yes

  No

  N/A

• Team flag over line

  Yes

  No

  N/A

Alcohol

• Id checks for under 25's

  Yes

  No

  N/A

• Customers offered more drinks at table.

  Yes

  No

  N/A

Storeroom

• No drinks or food supplies on floor

  Yes

  No

  N/A

• Alcohol locked away

  Yes

  No

  N/A

• Uniforms locked away

  Yes

  No

  N/A

• All items neatly organised

  Yes

  No

  N/A

• Storeroom locked at all times

  Yes

  No

  N/A