TAS // Full Service Restaurant Audit

• Site conducted

  Select

• Time and Date:

  Date

• Location:

• Performed by:

• Manager on duty:

Clean & Safe

General Restaurant

• How is the line of sight throughout the restaurant?

• Are the windows/ glass doors clean?

  Compliant

  Non-Compliant

  N/A

• Are the fire extinguishers up to date and fire evacuation plans visible?<br>

  Compliant

  Non-Compliant

  N/A

• Logos, lighting and other ornaments are clean and working

  Compliant

  Non-Compliant

  N/A

Restaurant Floor

• Plants have been watered and free from dust

  Compliant

  Non-Compliant

  N/A

• FOH floors/walls/ceillings are clean and well maintained.

  Compliant

  Non-Compliant

  N/A

• FOH area tables/chairs/other furniture are clean and well maintained

  Compliant

  Non-Compliant

  N/A

• Are wobble wedges being used? No sign of any napkins being used to stabilise tables.

  Compliant

  Non-Compliant

  N/A

• FOH area service stations are clean and well maintained

  Compliant

  Non-Compliant

  N/A

Bar

• Bar area is clean and well maintained

  Compliant

  Non-Compliant

  N/A

• Coolers/freezers are clean and well maintained

  Compliant

  Non-Compliant

  N/A

• Only TAS approved products and equipment in use/ in house

  Yes

  No

  N/A

• Small wares are clean, dry and correctly stored (anything from shakers to juice containers, etc)

  Yes

  No

  N/A

Kitchen

• Only TAS approved products and equipment in use/ in house

  Yes

  No

  N/A

• Coolers/freezers are clean and well maintained

  Compliant

  Non-Compliant

  N/A

• BOH Floors/walls/ceilings are clean and well maintained

  Compliant

  Non-Compliant

  N/A

• Grill, oven and hood are clean and well maintained

  Compliant

  Non-Compliant

  N/A

• Fryers & fryer hood are clean and well maintained

  Compliant

  Non-Compliant

  N/A

• Other equipment is clean and well maintained

  Compliant

  Non-Compliant

  N/A

• Working benches are clean and well maintained

  Compliant

  Non-Compliant

  N/A

• Prep area is clean and well maintained

  Compliant

  Non-Compliant

  N/A

• Dish washing sink is clean and well maintained (including dishwasher, glass washer and shelving)

  Compliant

  Non-Compliant

  N/A

• Small wares are clean, dry and correctly stored (anything from knifes to can openers etc)

  Compliant

  Non-Compliant

  N/A

• Color coded cleaning system is in use

  Compliant

  Non-Compliant

  N/A

• Is the first aid kit fully stocked ?

  Compliant

  Non-Compliant

  N/A

• Are all products labelled with a time in the hot holding equipment

  Compliant

  Non-Compliant

  N/A

• There are no safety hazards (obstacles, sharp elements, electrical etc.)

  Compliant

  Non-Compliant

  N/A

Toilets

• Guest toilets are clean and well maintained: toilet pans clean, floors/ tiles clean and dry, sinks clean, mirrors clean

  Compliant

  Non-Compliant

  N/A

• Guest toilets are well equipped: toilet paper, soap, air fresheners

  Compliant

  Non-Compliant

  N/A

Terrace/ Exterior

Terrace

• Terrace is clean and well maintained

  Compliant

  Non-Compliant

  N/A

• Are the table and chairs well maintained and not wobbling?

  Yes

  No

  N/A

• Exterior of the restaurant is clean and well maintained (building facade, door, windows, etc)

  Compliant

  Non-Compliant

  N/A

• Is the service station set up correctly?

  Yes

  No

  N/A

• Is it sunny and not too windy, are the parasols up?

  Yes

  No

  N/A

Exterior

• Any evidence of vermin or pests is present (mice, birds, ants etc)

  No

  Yes

• The direct surroundings of the restaurant are clean (trash, chewing gum/ cigarette butts etc.)

  Compliant

  Non-Compliant

  N/A

• Is the floor free from debris and trip hazards?

  Yes

  No

  N/A

• Are all welcome signs in place?

  Yes

  No

  N/A

• Are outside lights working properly?

  Yes

  No

  N/A

• Have the waste bins been returned to their correct location after collection?

  Yes

  No

  N/A

Store Room(s)

• Any evidence of vermin or pests present (mice, birds, ants etc)?

  No

  Yes

• Is the OJ machine clean and free from bar flies?

  Compliant

  Non-Compliant

  N/A

• All items are 15cm off the floor and 5cm away from the wall?

  Compliant

  Non-Compliant

  N/A

• Is all the alcohol stored in the secured cupboard?

  Yes

  No

  N/A

• Is all the merchandise stored securely and neatly ensuring the stock remains in prefect condition?

  Yes

  No

  N/A

• Is the Entrance/ Exit clear of hazards for ease of access?

  Yes

  No

  N/A

• Are the fridges and freezers clean and well maintained?

  Compliant

  Non-Compliant

  N/A

• Are the fridge seals clean and in good condition?

  Yes

  No

  N/A

• Are the waste bin organised and relatively clean?

  Compliant

  Non-Compliant

  N/A

• Is all cardboard broken down and put away correctly in appropriate containers?

  Yes

  No

  N/A

Food Safety Criticals

• Hand washing sink is clean, with poster displaying hand wash procedure in place and being used frequently.

  Compliant

  Non-Compliant

  N/A

• Warm water available at hand washing sinks (40°C - 48˚C) and hot water at dish washing sinks (60˚C)

  Compliant

  Non-Compliant

  N/A

• Cross contamination: proper tools in use, old/fresh products not mixed, cooked/raw products being stored appropriately

  Compliant

  Non-Compliant

  N/A

• Are fridges stocked according to HACCP standards? No expired items?

  Compliant

  Non-Compliant

  N/A

• Are all fridges within the correct temperature range? 0°C - 4°C

  Compliant

  Non-Compliant

  N/A

• Are all freezers within the correct temperature range? -18°C<

  Compliant

  Non-Compliant

  N/A

• Are all saladieres within the correct temperature range? 0°C - 7°C

  Compliant

  Non-Compliant

  N/A

• Temperature control: temperature readings are available at all fridges/ freezers, including internally, and hot holding units. Plus 2 working probe-thermometers are available and calibrated

  Compliant

  Non-Compliant

  N/A

• Hot Holding: items are kept at or above 63°C

  Compliant

  Non-Compliant

  N/A

• Time Control: prepared items have holding times labelled, expired items are being discarded

  Compliant

  Non-Compliant

  N/A

• Only TAS approved chemicals and equipment is being used. D10 sanitising bottles are stored correctly.

  Compliant

  Non-Compliant

  N/A

Fresh & Hot

• Are all items in fridges/freezers within the expiry date and arranged according to FIFO?

  Compliant

  Non-Compliant

  N/A

• Yes

  No

  N/A

• Are the dry storage products within the expiry date and arranged according to FIFO? (Anything opened has been labelled)

  Compliant

  Non-Compliant

  N/A

• Produce/condiments are according standards (freshness, cutting, colour and size Avocados etc.)

  Compliant

  Non-Compliant

  N/A

• Frozen products are thawed correctly, in the fridge, on a tray with a defrosting date and time

  Compliant

  Non-Compliant

  N/A

• All fresh produce is in accordance to company standards, avocados not over ripe, not hard etc

  Compliant

  Non-Compliant

  N/A

• Heat lamps work properly and are clean/ well maintained

  Compliant

  Non-Compliant

  N/A

• Open/ prepped/ in use ingredients are held correctly (holding times, storage location etc.)

  Compliant

  Non-Compliant

  N/A

• All dishes are correctly prepared (procedure, product build, temperature)

  Compliant

  Non-Compliant

  N/A

• Are the open milks and one day garnishes day dotted?

  Compliant

  Non-Compliant

  N/A

• Homemade drinks/ cocktails/ coffees are being prepared according to recipes and standards

  Compliant

  Non-Compliant

  N/A

• All open wine bottles are labelled appropriately

  Compliant

  Non-Compliant

  N/A

• All equipment functions according to standards (temperature, settings, no damages)

  Compliant

  Non-Compliant

  N/A

Friendly & Fast

• Are guests being greeted quickly and friendly according standards

  Compliant

  Non-Compliant

  N/A

• Are staff members smiling and making eye contact with the guests

  Compliant

  Non-Compliant

  N/A

• Are orders taken effectively and efficiently

  Compliant

  Non-Compliant

  N/A

• Are guests being asked if they have any allergens?

  Compliant

  Non-Compliant

  N/A

• Is a proper way of suggestive selling being implemented

  Compliant

  Non-Compliant

  N/A

• Is upselling being done in an effective way

  Compliant

  Non-Compliant

  N/A

• Is BOH working efficiently as a team with the guest in mind

  Compliant

  Non-Compliant

  N/A

• Is every guest contact ended with a friendly remark and show of appreciation

  Compliant

  Non-Compliant

  N/A

• Are other staff members behaving examplery when in contact with guests (BOH or FOH of other section etc)

  Compliant

  Non-Compliant

  N/A

• Are problems/complaints being delt with in the right manner and to the full satisfaction of the guests

  Compliant

  Non-Compliant

  N/A

• Are all products/dishes available

  Compliant

  Non-Compliant

  N/A

• Are service times up to speed

  Compliant

  Non-Compliant

  N/A

Planning

• Sales planning is in line with real time sales and being managed throughout the day/shift

  Compliant

  Non-Compliant

  N/A

• Do stock levels appear to be adequate? Any signs of over/under ordering?

  Yes

  No

  N/A

• Mis en place is being prepped based on the planned sales

  Compliant

  Non-Compliant

  N/A

• Waste is registered correctly into Apic Base on a daily basis

  Compliant

  Non-Compliant

  N/A

Staff

• Shift manager does travel paths (checks) on a regular basis

  Compliant

  Non-Compliant

  N/A

• Labour schedule is accurate, aligned with sales planning and the budget

  Compliant

  Non-Compliant

  N/A

• Position planning fits the labour schedule, has a good balance and breaks are planned logically

  Compliant

  Non-Compliant

  N/A

• Break are being taken at appropriate times

  Compliant

  Non-Compliant

  N/A

• Are all staff present for the shift as scheduled? If not, has illness been recorded and HR notified?

  Yes

  No

  N/A

• Is the morning briefing sheet completed and are the staff following it?

  Yes

  No

  N/A

Systems

• HACCP norms are checked and registered according procedure

  Compliant

  Non-Compliant

  N/A

• APICbase is aligned with sales planning and being used effectively

  Compliant

  Non-Compliant

  N/A

• Cleaning checklists (Trail) is being used properly

  Compliant

  Non-Compliant

  N/A

• The correct procedures are being used for the waitlist

  Compliant

  Non-Compliant

  N/A

People

• Training system is in use for staff

  Compliant

  Non-Compliant

  N/A

• "Aces in the right places" (check postion on planning vs schedule)

  Compliant

  Non-Compliant

  N/A

• Shift manager uses coaching moments wisely

  Compliant

  Non-Compliant

  N/A

• Shift manager has come up with and communicated a shift goal to the team

  Compliant

  Non-Compliant

  N/A

• Team is rush ready and everybody plays his/her position

  Compliant

  Non-Compliant

  N/A

• Are all BOH in a uniform? (Hat, Apron, black trousers, black shoes and a clean jacket) Are all staff members wearing clean uniforms and do they have a nice appearance (personal hygiene etc)

  Compliant

  Non-Compliant

  N/A

• Are all FOH in uniform? (Clean Avo black T shirt and avo pin) Are all staff members wearing clean uniforms and do they have a nice appearance (personal hygiene etc)

  Compliant

  Non-Compliant

  N/A

• Is the host attentive at the door? Making sure guests are being seen and spoken to in good time.

  Good

  Fair

  Poor

  N/A

• How is the temperature in the restaurant?

  Good

  Fair

  Poor

  N/A

• If it is raining, is the awning out?

  Yes

  No

  N/A

• Summarise most important feedback for the team