Tasty Idea ltd Quality Assurance Test

• Store Name

• Store #

• Address
  Address

• Shift Manager

• Store General Manager

• Safety Adviser

• Date

• 1.1: EHO/Local Authority Report available and critical items resolved.

  Yes

  No

• 1.2: Online Kitchen Diary due diligence logs not completed ((paper records only used for emergencies),(Auditor to go into the detail of at least 10 days and ensure temperatures are being entered)).

  Yes

  No

• 1.3: Cleaning schedules not completed or does not reflect cleaning standards observed.

  Yes

  No

• 1.4: Online Kitchen Diary Monthly Food Hygiene Management audit completed and retained. (Paper records only used for emergencies).

  Yes

  No

• 2.1: TM not observed working with symptoms of illness or infection.

  Yes

  No

• 2.2: TM observed to not eat or drink in customer view.

  Yes

  No

• 2.3: TM meet Papa John's hygiene and jewellery standards in food area.

  Yes

  No

• 2.4: Food handling TM with plaster on hand not wearing a BLUE glove.

  Yes

  No

• 2.5: Blue gloves and blue (not flesh coloured) plasters available/used appropriately.

  Yes

  No

• 2.9: Handwashing sink accessible, clean, functioning properly, used only for handwashing.

  Yes

  No

• 4.1: Food and packaging properly stored in good condition; damaged food segregated; TM food/medication segregated.

  Yes

  No

• 4.2: Food utensils that are in use are stored properly (in food, handles up or clean surface).

  Yes

  No

• 4.3: Utensils, smallwares and food contact surfaces clean, cleanly stored, dry, in good repair.

  Yes

  No

• 4.4: Actual cross contamination observed.

  Yes

  No

• 4.5: Potential cross contamination is observed.

  Yes

  No

• 5.8: Sanitiser or disinfectant not available, the correct strength or not being applied correctly.

  Yes

  No

• 8.1: Approved chemicals are properly labelled, stored and handled correctly.

  Yes

  No

• 5.9: Cleaning supplies and equipment available, functional and stored clean (mops, buckets, brooms, etc).

  Yes

  No

• 5.12: All seals are clean and in good repair.

  Yes

  No

Comment

• Store Equipment seals observation?

• 5.13: Ceilings and lights clean and in good repair and lights shielded and shatter proof bulbs in food and storage areas

  Yes

  No

• 5.14: Rubbish bins sufficient, clean and well maintained (includes Toilet, BOH and FOH).

  Yes

  No

• 5.16: Restrooms are clean and in good working order with hot water, toilet paper, anti-bacterial soap, hand dryer I hand towel.

  Yes

  No

• 5.17: Restrooms have a pedal operated sanitary waste bin with a lid that is specifically designed for disposing of hygiene products

  Yes

  No

• 6.1: Thermometers in use are calibrated.

  Yes

  No

• 6.3: All foods must be cooked or heated to the proper internal cooking temperature.

  Yes

  No

• 6.4: All stored ingredients ambient or cold and all cold prepped ingredients (in the production flow) are rotated and labelled properly.

  Yes

  No

• 6.5: All stored and in production ingredients are within date and not spoiled.

  Yes

  No

• 6.6: Frozen food defrosted according to standard.

  Yes

  No

• 7.1: Cold holding equipment in good repair & maintains temperature standard.

  Yes

  No

Comment

• All equipments in good use?

• 7.3: Cooking equipment in good repair.

  Yes

  No

• 7.4: Preparation and Production equipment in good repair.

  Yes

  No

• 7.5: Other equipment in good repair.

  Yes

  No

• 10.1: Hot water between 44C to 49C available in the kitchen as measured at compartment sink.

  Yes

  No

• 10.2: Minimum of one functioning TM toilet available.

  Yes

  No

• 9.2: Pest control contract in place (last visit within 90days/ actioned) with pest control devices installed and maintained.

  Yes

  No

Comment Inspection date

• Under 90 days date

  Yes

  No

• 9.3: Possible pest entry points sealed and harbourage conditions prevented, including storage sheds and landscaping.

  Yes

  No

• 9.4: Pest controller proof of insurance available. Attach Picture. (Non-Scoring)

  Yes

  No

Image

• Pest controller proof

  Media

• 9.5: State name of pest control provider (Non-Scoring)

• 10.3: Plumbing needs repair.

  Yes

  No

• 10.4: No sewage backup (Stores or kitchen drains).

  Yes

  No

• 10.5: Grease traps and all drains covered, clear and functioning properly with no offensive or chemical smell.

  Yes

  No

• 11.1: Restaurant has electric power.

  Yes

  No

• 12.1: Team member not aware of how to answer questions about allergens or vegan products

  Yes

  No

• 12.2: Is the QR code allergen displayed at the front counter? All other Allergen collateral should be removed.

  Yes

  No

• 12.3: Who makes the final decision on what food to order based on the allergy data sheets ( The customer).

  Yes

  No

• 12.4: Cross contamination risks from the 14 legally defined allergens observed in either food storage or production.

  Yes

  No

• 12.5: Two Team Members from the store with valid Level 2 Food Hygiene training certificates available and less than 3 years old. (Designated SM should be 1 of those)

  Yes

  No

• 12.6: All team members on the schedule registered on Pizza Academy.

  Yes

  No

• 13.1: Papa John's Health Compliance Folder available in store.

  Yes

  No

• 13.2: Health and safety documentation complete to standard.

  Yes

  No

• 13.3: Site specific fire risk assessment available (Not a Generic Fire risk assessment). Attach Picture.

  Yes

  No

Image attached

• Site specific Fire Risk Assessment

  Media

• 13.4: Site specific Fire Risk Assessment was undertaken by a qualified Fire Risk Assessor or Fire Risk Assessment company.

  Yes

  No

• 13.5: Fire Alarm Test Certificate available and inspected within last 12 months. Attach Picture.

  Yes

  No

Fire Alarm Test Certificate availabe.

• Update with date

  Media

• 13.6: Fire panel(s) are not operational, or fault(s) identified. Attach Picture

  Yes

  No

Full functional fire alarm panel

• Attached Image

  Media

• 13.7: Fire alarm weekly test recorded for last 4 weeks. Attach Picture

  Yes

  No

Compliant

• Attach Image

  Media

• 13.8: All fire call points are numbered and test key available

  Yes

  No

Call points numbered and test key available

• Response

  Select Yes No

  • Yes
  • No

• 13.9: Emergency light test certificate available and inspected within last 12 months. Attach Picture.

  Yes

  No

Comment with date

• EL test certificate available

  Media

• 13.10: Fire Extinguisher service records available and inspected within last 12 months. (Extinguishers replaced every 5yrs check needed). Attached Picture

  Yes

  No

Comment with date

• Service Certificate Available

  Media

• 14.1: Fire procedures are implemented & equipment is maintained according to standard.

  Yes

  No

All working Properly

• Alarms, lights, panic bars and exit signs are in place and working properly.

  Yes

  No

• 14.2: Fire routes and doors are clear and accessible, unlocked and functioning correctly.

  Yes

  No

Fire Door opening instructions (Eg: push bar to open) missing

• Comment

• 13.11: Plugged in items are PAT tested. (Items over 2 years). Attach Picture.

  Yes

  No

Comment date

• Records and label on back of certificates

  Yes

  No

• 13.19: All electrical equipment, plugs sockets and leads are in good condition and repair

  Yes

  No

• 13.12: Fixed wire inspection has not been conducted in the last 5 years. Attach Picture

  Yes

  No

Comment with date

• Store Under 5 years old

• 13.13: Remedial works on fixed wire equipment as specified by contractor have not been progressed

  Yes

  No

• 13.14: Oven ventilation canopy cleaned in the last 12 months and records available. Attach Picture.

  Yes

  No

Comment with Date

• Certificate/Service Record Available

  Media

• 13.15: Examination of all gas appliances records available covering all gas installation and appliances (Commercial & Domestic). Attach Picture

  Yes

  No

Comment with Date

• Certificate available

  Media

• 13.16: External asbestos survey available or complete. (NIA if not applicable). Attach Picture

  Yes

  No

Comment

• Survey update

• 13.17: Site specific asbestos management plan is available on site. (NIA if not applicable)

• 13.18: The asbestos register is available to all contractors working on site. (NIA if not applicable)

• 14.3: Electrical and Gas safety procedures are followed according to standard.

  Yes

  No

• 14.4: No slip or trip hazards are present.

  Yes

  No

• 14.5: Hazardous situations are not observed or unsafe equipment.

  Yes

  No

• 14.6: First aid kit and safety supplies available and used according to standard.

  Yes

  No

• 15.3.• Corrective actions from the previous NSF audit have not been completed and signed off.

  Yes

  No

• 17.2: All tinned products been fully decanted.

  Yes

  No

• 19.1.• Safety Advisor acknowledged within 10 seconds of arrival at the store.

  Yes

  No

• 19.2: Quality seals used, and evidence that contact free procedures are being followed.

  Yes

  No

• 20.7: The make line chiller correctly set out.

  Yes

  No

• 20.8: GDPR compliance with the CCTV sticker displayed in the window.

  Yes

  No

• 21.1. Late Night License Displayed for Stores Selling hot food or hot drink at any time between llpm and 5am (NON-SCORING) (MUST ATTACH PICTURE OF LICENSE ON DISPLAY)

  Yes

  No

License

• Attached picture

  Media

• 22.1: Is a Vehicle Check completed daily?

  Yes

  No

• 22.2: Auditor denied access to area(s) of the store

  Yes

  No

• 5.01: Restaurant exterior - Parking lot, building condition, windows, landscaping

  Yes

  No

• 5.02: Signage - Approved, current signage on restaurant front

  Yes

  No

• 5.03: Lobby - Clean and in good repair.

  Yes

  No

• 5.04: Beverage fridge - Clean, working and properly stocked (no expired product) Damaged seal

  Yes

  No

• 5.05: Menu/Counter/POP kit - Clean, properly displayed and current

  Yes

  No

• 5.06: Brand identity - Approved brand imagery throughout restaurant

  Yes

  No

• 5.07: Team member image - Uniforms, hot bags, car tops, delivery vehicles

  Yes

  No

• 5.08: Comments on Image Overall

• 6.01: Production area - Walls, floor, ceiling, lights and vents clean and in good repair

  Yes

  No

• 6.02: Cut table and heat racks - Clean, organized and operating properly

  Yes

  No

• 6.03: Walk-in - Walls, floor, ceiling and condenser coils clean and in good repair Damage to green push button

  Yes

  No

• 6.04: Overall equipment conditions and smallware’s - Clean and in good repair

  Yes

  No

• 6.05: Oven and exhaust hood - Temperature and belt speed within specification

  Yes

  No

• 6.06: Cross contamination - No potential or actual cross contamination observed

  Yes

  No

• 6.07: 3 Sink/prep/dry storage area/toilet - Walls, floor and ceiling clean and in good repair

  Yes

  No

• 6.08: Ventilation and air conditioning - Good working order, comfortable restaurant temperature

  Yes

  No

• 6.09: Comments on Cleanliness and Organisation

• 7.01: Makeline (Top-Bottom), walk-in and freezer temperatures within acceptable range

  Yes

  No

• 7.02: Product builds - Menu items properly prepared

  Yes

  No

• 7.03: Dough management - Properly proofed, day 3 - 7 in production, no expired dough

  Yes

  No

• 7.04: Are all dough temps in production at temperatures between 1OC - 16C (50F 60F)? 5,2c

  Yes

  No

• 7.05: In use pizza sauce temp 1OC 29C (50F 84F)

  Yes

  No

• 7.06: MDOG/ Ingredients Prep Sheet usage Printed and actively using cheese fluffed

  Yes

  No

• 7.07: Food prep - Within shelf life, dated and stored properly

  Yes

  No

• 7.08: Comments on Products and Dough

• 8.01,• Test Pizza 1 - Double Pepperoni (Attach Picture)

  Media

• 8.02: Bake/ Crust - Golden Crust, Clean Crust, Round Shaped

• 8.03: Cheese Coverage - More than 75% covered with Cheese

• 8.04: Cheese Lock - More than 75% Cheese Locked/ Sealed

• 8.05: Toppings - # Slices with correct Amount of Toppings

• 8.06.• Comments on Pizza Quality

• 9.01: OTD is available

• 9.02: OSAT

• 9.03: Wait Time

• 9.04: Inaccurate Orders

• 9.05: Customer Greeting - Customer welcomed promptly on the phone and upon entering the restaurant

  Yes

  No

• 9.06: Hospitality - Staff is attentive with customer, smiling and thanking them for their visit with one on one attention. No distractions

  Yes

  No

• 9.07: Comments on Customer First Always

• 10.01: MDP certification - Minimum of two People First Leadership (ROC) and one Store Leadership (AROC) certified TMs on schedule

  Yes

  No

• 10.02: Overall restaurant completion percentage 75% or higher

  Yes

  No

• 10.03: Team members on shift can demonstrate competence on current station working and have record of this within their training records

  Yes

  No

• 10.04: Team Members have general knowledge of current promotional deal

  Yes

  No

• 10.05: Observed coaching and positive communication

  Yes

  No

• 10.06: Comments on Training

• 11.01: Evidence of rodents and/or other pest control issues. Auto fail and close restaurant

  Yes

  No

• 11.02: Extremely dirty restaurant/ restaurant in extreme disrepair

  Yes

  No

• 11.03: Any expired products found during visit

  Yes

  No

• 11.04: Unapproved food, products and/or equipment being used in restaurant

  Yes

  No

• 11.05: Is the manager on duty MDP certified?

  Yes

  No

• 11.06: Handwashing observed during visit Yes

  Yes

  No

• 11.07: Comments on Non-Negotiables