Title Page
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Store Name
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Store #
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Address
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Shift Manager
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Store General Manager
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Safety Adviser
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Date
Food Safety Test in coordination to Happened Before?
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1.1: EHO/Local Authority Report available and critical items resolved.
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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)).
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1.3: Cleaning schedules not completed or does not reflect cleaning standards observed.
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1.4: Online Kitchen Diary Monthly Food Hygiene Management audit completed and retained. (Paper records only used for emergencies).
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2.1: TM not observed working with symptoms of illness or infection.
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2.2: TM observed to not eat or drink in customer view.
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2.3: TM meet Papa John's hygiene and jewellery standards in food area.
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2.4: Food handling TM with plaster on hand not wearing a BLUE glove.
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2.5: Blue gloves and blue (not flesh coloured) plasters available/used appropriately.
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2.9: Handwashing sink accessible, clean, functioning properly, used only for handwashing.
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4.1: Food and packaging properly stored in good condition; damaged food segregated; TM food/medication segregated.
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4.2: Food utensils that are in use are stored properly (in food, handles up or clean surface).
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4.3: Utensils, smallwares and food contact surfaces clean, cleanly stored, dry, in good repair.
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4.4: Actual cross contamination observed.
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4.5: Potential cross contamination is observed.
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5.8: Sanitiser or disinfectant not available, the correct strength or not being applied correctly.
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8.1: Approved chemicals are properly labelled, stored and handled correctly.
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5.9: Cleaning supplies and equipment available, functional and stored clean (mops, buckets, brooms, etc).
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5.12: All seals are clean and in good repair.
Comment
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Store Equipment seals observation?
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5.13: Ceilings and lights clean and in good repair and lights shielded and shatter proof bulbs in food and storage areas
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5.14: Rubbish bins sufficient, clean and well maintained (includes Toilet, BOH and FOH).
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5.16: Restrooms are clean and in good working order with hot water, toilet paper, anti-bacterial soap, hand dryer I hand towel.
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5.17: Restrooms have a pedal operated sanitary waste bin with a lid that is specifically designed for disposing of hygiene products
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6.1: Thermometers in use are calibrated.
Temperature record value
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What temperature is recorded
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6.3: All foods must be cooked or heated to the proper internal cooking temperature.
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*BUFFET SERVICE - Hot holding unit food at correct temperature.
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*BUFFET SERVICE - Hot food held was 63 degrees or above.
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6.4: All stored ingredients ambient or cold and all cold prepped ingredients (in the production flow) are rotated and labelled properly.
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6.5: All stored and in production ingredients are within date and not spoiled.
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6.6: Frozen food defrosted according to standard.
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*All tinned products been fully decanted.
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7.1: Cold holding equipment in good repair & maintains temperature standard.
Comment
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All equipments in good use?
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7.3: Cooking equipment in good repair.
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7.4: Preparation and Production equipment in good repair.
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7.5: Other equipment in good repair.
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10.1: Hot water between 44C to 49C available in the kitchen as measured at compartment sink.
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10.2: Minimum of one functioning TM toilet available.
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9.2: Pest control contract in place (last visit within 90days/ actioned) with pest control devices installed and maintained.
Comment Inspection date
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Under 90 days date
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9.3: Possible pest entry points sealed and harbourage conditions prevented, including storage sheds and landscaping.
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9.4: Pest controller proof of insurance available. Attach Picture. (Non-Scoring)
Image
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Pest controller proof
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9.5: State name of pest control provider (Non-Scoring)
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10.3: Plumbing needs repair.
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10.4: No sewage backup (Stores or kitchen drains).
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10.5: Grease traps and all drains covered, clear and functioning properly with no offensive or chemical smell.
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11.1: Restaurant has electric power.
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* Auditor denied access to area(s) of the store.
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12.1: Team member not aware of how to answer questions about allergens or vegan products
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12.2: Is the QR code allergen displayed at the front counter? All other Allergen collateral should be removed.
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12.3: Who makes the final decision on what food to order based on the allergy data sheets ( The customer).
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12.4: Cross contamination risks from the 14 legally defined allergens observed in either food storage or production.
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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)
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12.6: All team members on the schedule registered on Pizza Academy.
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*Quality seals used, and evidence that contact free procedures are being followed.
Heath And Safety in coordination with Happened before.
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13.1: Papa John's Health Compliance Folder available in store.
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13.2: Health and safety documentation complete to standard.
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13.3: Site specific fire risk assessment available (Not a Generic Fire risk assessment). Attach Picture.
Image attached
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Site specific Fire Risk Assessment
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13.4: Site specific Fire Risk Assessment was undertaken by a qualified Fire Risk Assessor or Fire Risk Assessment company.
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13.5: Fire Alarm Test Certificate available and inspected within last 12 months. Attach Picture.
Fire Alarm Test Certificate availabe.
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Update with date
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13.6: Fire panel(s) are not operational, or fault(s) identified. Attach Picture
Full functional fire alarm panel
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Attached Image
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13.7: Fire alarm weekly test recorded for last 4 weeks. Attach Picture
Compliant
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Attach Image
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13.8: All fire call points are numbered and test key available
Call points numbered and test key available
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Response
- Yes
- No
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13.9: Emergency light test certificate available and inspected within last 12 months. Attach Picture.
Comment with date
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EL test certificate available
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13.10: Fire Extinguisher service records available and inspected within last 12 months. (Extinguishers replaced every 5yrs check needed). Attached Picture
Comment with date
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Service Certificate Available
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14.1: Fire procedures are implemented & equipment is maintained according to standard.
All working Properly
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Alarms, lights, panic bars and exit signs are in place and working properly.
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14.2: Fire routes and doors are clear and accessible, unlocked and functioning correctly.
Fire Door opening instructions (Eg: push bar to open) missing
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Comment
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13.11: Plugged in items are PAT tested. (Items over 2 years). Attach Picture.
Comment date
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Records and label on back of certificates
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13.19: All electrical equipment, plugs sockets and leads are in good condition and repair
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13.12: Fixed wire inspection has not been conducted in the last 5 years. Attach Picture
Comment with date
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Store Under 5 years old
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13.13: Remedial works on fixed wire equipment as specified by contractor have not been progressed
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13.14: Oven ventilation canopy cleaned in the last 12 months and records available. Attach Picture.
Comment with Date
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Certificate/Service Record Available
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13.15: Examination of all gas appliances records available covering all gas installation and appliances (Commercial & Domestic). Attach Picture
Comment with Date
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Certificate available
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13.16: External asbestos survey available or complete. (NIA if not applicable). Attach Picture
Comment
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Survey update
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13.17: Site specific asbestos management plan is available on site. (NIA if not applicable)
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13.18: The asbestos register is available to all contractors working on site. (NIA if not applicable)
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14.3: Electrical and Gas safety procedures are followed according to standard.
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14.4: No slip or trip hazards are present.
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14.5: Hazardous situations are not observed or unsafe equipment.
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14.6: First aid kit and safety supplies available and used according to standard.
Brand Standards in coordination to happened before.
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15.3.• Corrective actions from the previous NSF audit have not been completed and signed off.
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19.1.• Safety Advisor acknowledged within 10 seconds of arrival at the store.
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19.2: Quality seals used, and evidence that contact free procedures are being followed.
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20.7: The make line chiller correctly set out.
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20.8: GDPR compliance with the CCTV sticker displayed in the window.
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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)
License
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Attached picture
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22.1: Is a Vehicle Check completed daily?
ROIP in coordination with Happened Before
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5.01: Restaurant exterior - Parking lot, building condition, windows, landscaping
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5.02: Signage - Approved, current signage on restaurant front
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5.03: Lobby - Clean and in good repair.
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5.04: Beverage fridge - Clean, working and properly stocked (no expired product) Damaged seal
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5.05: Menu/Counter/POP kit - Clean, properly displayed and current
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5.06: Brand identity - Approved brand imagery throughout restaurant
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5.07: Team member image - Uniforms, hot bags, car tops, delivery vehicles
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5.08: Comments on Image Overall
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6.01: Production area - Walls, floor, ceiling, lights and vents clean and in good repair
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6.02: Cut table and heat racks - Clean, organized and operating properly
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6.03: Walk-in - Walls, floor, ceiling and condenser coils clean and in good repair Damage to green push button
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6.04: Overall equipment conditions and smallware’s - Clean and in good repair
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6.05: Oven and exhaust hood - Temperature and belt speed within specification
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6.06: Cross contamination - No potential or actual cross contamination observed
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6.07: 3 Sink/prep/dry storage area/toilet - Walls, floor and ceiling clean and in good repair
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6.08: Ventilation and air conditioning - Good working order, comfortable restaurant temperature
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6.09: Comments on Cleanliness and Organisation
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7.01: Makeline (Top-Bottom), walk-in and freezer temperatures within acceptable range
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7.02: Product builds - Menu items properly prepared
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7.03: Dough management - Properly proofed, day 3 - 7 in production, no expired dough
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7.04: Are all dough temps in production at temperatures between 1OC - 16C (50F 60F)? 5,2c
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7.05: In use pizza sauce temp 1OC 29C (50F 84F)
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7.06: MDOG/ Ingredients Prep Sheet usage Printed and actively using cheese fluffed
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7.07: Food prep - Within shelf life, dated and stored properly
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7.08: Comments on Products and Dough
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8.01,• Test Pizza 1 - Double Pepperoni (Attach Picture)
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8.02: Bake/ Crust - Golden Crust, Clean Crust, Round Shaped
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8.03: Cheese Coverage - More than 75% covered with Cheese
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8.04: Cheese Lock - More than 75% Cheese Locked/ Sealed
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8.05: Toppings - # Slices with correct Amount of Toppings
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Asked Second Pizza Quality Test
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8.06.• Comments on Pizza Quality
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9.01: OTD is available
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9.02: OSAT
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9.03: Wait Time
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9.04: Inaccurate Orders
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9.05: Customer Greeting - Customer welcomed promptly on the phone and upon entering the restaurant
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9.06: Hospitality - Staff is attentive with customer, smiling and thanking them for their visit with one on one attention. No distractions
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9.07: Comments on Customer First Always
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10.01: MDP certification - Minimum of two People First Leadership (ROC) and one Store Leadership (AROC) certified TMs on schedule
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10.02: Overall restaurant completion percentage 75% or higher
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10.03: Team members on shift can demonstrate competence on current station working and have record of this within their training records
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10.04: Team Members have general knowledge of current promotional deal
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10.05: Observed coaching and positive communication
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10.06: Comments on Training
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11.01: Evidence of rodents and/or other pest control issues. Auto fail and close restaurant
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11.02: Extremely dirty restaurant/ restaurant in extreme disrepair
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11.03: Any expired products found during visit
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11.04: Unapproved food, products and/or equipment being used in restaurant
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11.05: Is the manager on duty MDP certified?
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11.06: Handwashing observed during visit Yes
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11.07: Comments on Non-Negotiables