Title Page

  • Store Name

  • Store #

  • Address
  • Shift Manager

  • Store General Manager

  • Safety Adviser

  • Date

Food Safety Test in coordination to Happened Before?

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

  • 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)).

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

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

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

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

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

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

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

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

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

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

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

  • 4.4: Actual cross contamination observed.

  • 4.5: Potential cross contamination is observed.

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

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

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

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

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

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

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

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

  • 6.1: Thermometers in use are calibrated.

Temperature record value

  • What temperature is recorded

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

  • *BUFFET SERVICE - Hot holding unit food at correct temperature.

  • *BUFFET SERVICE - Hot food held was 63 degrees or above.

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

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

  • 6.6: Frozen food defrosted according to standard.

  • *All tinned products been fully decanted.

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

Comment

  • All equipments in good use?

  • 7.3: Cooking equipment in good repair.

  • 7.4: Preparation and Production equipment in good repair.

  • 7.5: Other equipment in good repair.

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

  • 10.2: Minimum of one functioning TM toilet available.

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

Comment Inspection date

  • Under 90 days date

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

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

Image

  • Pest controller proof

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

  • 10.3: Plumbing needs repair.

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

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

  • 11.1: Restaurant has electric power.

  • * Auditor denied access to area(s) of the store.

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

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

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

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

  • 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)

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

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

Heath And Safety in coordination with Happened before.

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

  • 13.2: Health and safety documentation complete to standard.

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

Image attached

  • Site specific Fire Risk Assessment

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

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

Fire Alarm Test Certificate availabe.

  • Update with date

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

Full functional fire alarm panel

  • Attached Image

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

Compliant

  • Attach Image

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

Call points numbered and test key available

  • Response

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

Comment with date

  • EL test certificate available

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

Comment with date

  • Service Certificate Available

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

All working Properly

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

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

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.

Comment date

  • Records and label on back of certificates

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

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

Comment with date

  • Store Under 5 years old

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

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

Comment with Date

  • Certificate/Service Record Available

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

Comment with Date

  • Certificate available

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

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.

  • 14.4: No slip or trip hazards are present.

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

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

Brand Standards in coordination to happened before.

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

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

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

  • 20.7: The make line chiller correctly set out.

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

  • 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

  • Attached picture

  • 22.1: Is a Vehicle Check completed daily?

ROIP in coordination with Happened Before

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

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

  • 5.03: Lobby - Clean and in good repair.

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

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

  • 5.06: Brand identity - Approved brand imagery throughout restaurant

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

  • 5.08: Comments on Image Overall

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

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

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

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

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

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

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

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

  • 6.09: Comments on Cleanliness and Organisation

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

  • 7.02: Product builds - Menu items properly prepared

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

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

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

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

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

  • 7.08: Comments on Products and Dough

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

  • 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

  • Asked Second Pizza Quality Test

  • 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

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

  • 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

  • 10.02: Overall restaurant completion percentage 75% or higher

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

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

  • 10.05: Observed coaching and positive communication

  • 10.06: Comments on Training

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

  • 11.02: Extremely dirty restaurant/ restaurant in extreme disrepair

  • 11.03: Any expired products found during visit

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

  • 11.05: Is the manager on duty MDP certified?

  • 11.06: Handwashing observed during visit Yes

  • 11.07: Comments on Non-Negotiables

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