Tai Croissant Hygiene Inspection

• OUTLET

  Paradigm JB

  KLIA2

• Conducted on

  Date

• Prepared by

  Lui Chin Woei

  See Yuan Feng

  Benson Ong
• Location
  Address

• Instructions:
  ------------------------------
  1. Answer "Yes", "No", "N/A" for the questions below.
  2. Add any photos and notes by clicking on the paperclip icon.
  3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date.
  4. Complete audit by providing digital signature.
  5. Share your report by exporting as PDF, Word, Excel or Web Link.

Hygiene of Kitchen and Equipment

• Are kitchen and equipment in good condition and well maintained?

  Yes

  No

  N/A

• Are kitchen clean and tidy and do staff clean as they go including difficult areas?

  Yes

  No

  N/A

• Is equipment easy to clean and kept in a clean condition?

  Yes

  No

  N/A

• Are all food and hand contact surfaces e.g. work surfaces, fridge handles, probe thermometers, in good condition and cleaned?

  Yes

  No

  N/A

• Is the floor clean and dry?

  Yes

  No

  N/A

• Are suitable approved cleaning chemicals available and stored correctly and are proper cleaning methods used?

  Yes

  No

  N/A

• Are the baking machines cleaned from burned sugar coating?

  Yes

  No

  N/A

• Are the baking machine's working table clean from food waste and contamination?

  Yes

  No

  N/A

Food storage

• Are deliveries appropriately stored immediately?

  Yes

  No

  N/A

• Is ready-to-eat food stored above/separate from raw food in the fridges and freezers?

  Yes

  No

  N/A

• Is food in fridges/freezers covered?

  Yes

  No

  N/A

• Is there any food in storage expired?

  Yes

  No

  N/A

• Are all containers labelled?

  Yes

  No

  N/A

• Are dried goods stored correctly e.g. in a suitable room, off the floor, in covered containers?

  Yes

  No

  N/A

• Are all chilled/frozen/dry storage kept in a clean and tidy condition?

  Yes

  No

  N/A

• Are freezers & fridges working properly?

  Yes

  No

  N/A

• Are all cupboards are cleaned from dust & contamination?

  Yes

  No

  N/A

• Are all deliveries' items kept in storage in clean condition?

  Yes

  No

  N/A

Food handling practices

• Do team wash hands always before handling food?

  Yes

  No

  N/A

• Are ready-to-eat foods prepared in separate clean areas?

  Yes

  No

  N/A

• Are separate utensils and equipment used for ready-to-eat foods ?

  Yes

  No

  N/A

• Is wrapping and packaging used for ready-to-eat food kept in the clean area?

  Yes

  No

  N/A

• Are all utensils being stored in a clean area/container?

  Yes

  No

  N/A

• Are all utensils are cleaned and washed?

  Yes

  No

  N/A

• Are the cloths are used in separate colours for separate purposes?

  Yes

  No

  N/A

• Are chilled food items being used and put back to chiller immediately after use?

  Yes

  No

  N/A

• Is food being left on the working table after done and being unattended?

  Yes

  No

  N/A

• Are there no expired or useless food items in the fridge/freezer/under working table?

  Yes

  No

  N/A

• Are frozen foods kept in chiller without specific purpose?

  Yes

  No

  N/A

• Are all working tables cleaned and mopped regularly?

  Yes

  No

  N/A

• Does team pack and wrap the food items using proper utensils and gloves?

  Yes

  No

  N/A

• Is the warmer display shelf in clean and tidy condition?

  Yes

  No

  N/A

SOP

• Are all food prepared according to standard operation procedure?

  Yes

  No

  N/A

• Yes

  No

  N/A

• Please proceed to the next section.

Personal hygiene

• Are staff fit to work, wearing clean, suitable clothing and shoes?

  Yes

  No

  N/A

• Are wash hand basins clean with soap and drying towel?

  Yes

  No

  N/A

• Are all team member has tidy outlook eg. facial hair/nails/exposed wounds?

  Yes

  No

  N/A

• Are all team member belongings are kept in a tidy condition in a particular storage?

  Yes

  No

  N/A

Pest control

• Are premises pest proofed and free from any signs of pests?

  Yes

  No

  N/A

Check and record keeping

• Is the cashier drawer cash kept in a tidy condition?

  Yes

  No

  N/A

• Are all Delivery Orders and documents kept and filed properly?

  Yes

  No

  N/A

• Are sales record sheets up-to-date, checked and verified?

  Yes

  No

  N/A

• Are sales target sheet available and verified and seen?

  Yes

  No

  N/A

• Are leave form available in the drawer?

  Yes

  No

  N/A

Waste control

• Is the kitchen floor or table free from waste and rubbish?

  Yes

  No

  N/A

• Are all rubbish bags are handled and thrown regularly ?

  Yes

  No

  N/A

• Is there special caution when it comes to making of food to prevent food wastage?

  Yes

  No

  N/A

Menu material

• Is TV cleaned and shown with correct menu?

  Yes

  No

  N/A

• Are bunting placed in correct location & time?

  Yes

  No

  N/A

• Are all menu material stored and kept in tidy condition after used/operational hour?

  Yes

  No

  N/A

Seating Area

• Are all tables & chairs cleaned regularly with soup and cloth?

  Yes

  No

  N/A

• Is the seating area floor cleaned from rubbish and contamination?

  Yes

  No

  N/A

• Is the seating area rubbish bin handled without over-filled rubbish?

  Yes

  No

  N/A

Customer Service

• Are cashier being welcoming?

  Yes

  No

  N/A

• Are they standing straight/upright? i.e. No leaning or slouching

  Yes

  No

  N/A

• Are team playing handphones inside kitchen?

  Yes

  No

  N/A

• Does cashier up-sale?

  Yes

  No

  N/A

• Are team alert of potential customers passing by?

  Yes

  No

  N/A

• Do team speak up on the cash amount received from customer and also the balance return to customer?

  Yes

  No

  N/A

• Yes

  No

  N/A

• Inspected by:

  Sign