The Cornish Bakery - Roadchef Bakery Audit

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Outside

• Internal signage clean and in good repair

  Yes

  No

  N/A

• Doors, windows, sills are clean and free from smears and debris

  Yes

  No

  N/A

• Is window merchandising correct to brand standards

  Yes

  No

  N/A

Front of House

• Skirting boards are clean, dust free, debris free and in good decorative repair

  Yes

  No

  N/A

• All lighting working, in good condition and clean

  Yes

  No

  N/A

• Hot counter is clean, dust and smear free and in good condition

  Yes

  No

  N/A

• Pastry counter is clean, dust and crumb free, smear free and in good condition. <br>

  Yes

  No

  N/A

• All price tickets clean and straight

  Yes

  No

  N/A

• Back counters clean and clutter free (no cleaning materials, oven gloves, Trays , paperwork etc) on display

  Yes

  No

  N/A

• Back shelving and merchandising to brand specification

  Yes

  No

  N/A

• Drinks fridge and well, full, light working, clean and in working order

  Yes

  No

  N/A

• Condiment, grab and go boxes, crisp baskets are clean, products displayed neatly with price tickets in good condition

  Yes

  No

  N/A

• Crockery and cutlery - enough available, no chips in the crockery , clean and polished cutlery

  Yes

  No

  N/A

• Till Area is tidy, dust and debris free

  Yes

  No

  N/A

• Hand washing facilities available - hot water, soap and blue roll

  Yes

  No

  N/A

• Bins clean, full and appropriate level and no smears

  Yes

  No

  N/A

• Tables, bases and chairs are clean and in good repair- check the sides of the cushioned chairs

  Yes

  No

  N/A

• Tables are set to specification

  Yes

  No

  N/A

• No wobbly tables

  Yes

  No

  N/A

Front of House Equipment

• Hot counter in full working order including all lights and switches. Clean and in a good state of repair.

  Yes

  No

  N/A

• Combi oven clean in and outside, pre heated and in full working order

  Yes

  No

  N/A

• Ice machine is clean- check inside, roof, seals and there is a plastic scoop available kept outside of the machine

  Yes

  No

  N/A

• Blender working, clean and in good repair

  Yes

  No

  N/A

• Hot chocolate machine clean, good condition and in good working order

  Yes

  No

  N/A

• Hot Chocolate made to specification

  Yes

  No

  N/A

• Ovens are clean inside and out including , doors, seals and internal racking

  Yes

  No

  N/A

• Pasties are going on to the trays on grease proof paper and the tray is not over filled

  Yes

  No

  N/A

• Tray racking is clean and in good condition

  Yes

  No

  N/A

• Oven trays are clean, enough available and in good repair

  Yes

  No

  N/A

• Fire extinguishers tagged, in date, serviced and in the correct position

  Yes

  No

  N/A

• Milk Fridges clean (Doors, seals and shelves), in good working order

  Yes

  No

  N/A

• Panini grill clean and in good working order

  Yes

  No

  N/A

• Insectecutor is clean, working and in good condition

  Yes

  No

  N/A

FOH Documents

• Current product and drink manuals available and in good repair <br><br>Product manual to be in the kitchen if being used for preparation

  Yes

  No

  N/A

• Allergen information available and up to date - all team are aware where to find the information

  Yes

  No

  N/A

• Current day bake plan in use

  Yes

  No

  N/A

• Is the flypast being completed minimum of 2 times a day

  Yes

  No

  N/A

• Current weeks cleaning rota available and signed (may be found in the kitchen or BOH)

  Yes

  No

  N/A

The Team and Service

• All team are wearing the correct uniform as per brand standards

  Yes

  No

  N/A

• All team are either clean shaven or have a neat beard

  Yes

  No

  N/A

• Long hair tied back as per brand standard

  Yes

  No

  N/A

• No personal mobile phones in sight

  Yes

  No

  N/A

• Only Jewellery to be worn as per brand standard

  Yes

  No

  N/A

• No team members eating, drinking or chewing gum in view of customers

  Yes

  No

  N/A

• Team members on break have their uniform covered. Any team members smoking are away from the premises and not in view of the customers

  Yes

  No

  N/A

• Can any colleague quote the 3 core values

  Yes

  No

  N/A

• Service delivery as per brand standard- Service Observation

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Bottle necks being managed

  Yes

  No

  N/A

• The team are working to the appropriate pace of the business

  Yes

  No

  N/A

• Customers asked if they are EI or TA

  Yes

  No

  N/A

• Food served correctly on the plate with a napkin on the side and a tray for EI

  Yes

  No

  N/A

• Are loyalty cards being offered at the till point

  Yes

  No

  N/A

• Are the tables being cleared down in a timely fashion in line with brand clean down standards and all tables clean underneath also

  Yes

  No

  N/A

Product - Taste one of each

• Pasties are to temperature - between 64-70 degrees. If this question is failed all marks are to be removed from this section. (this is a brand standard to maintain quality) <br><br>Pasties to be held between 64-70 degrees if they have been on the hot counter over 90 minutes.<br><br>

  Yes

  No

  N/A

• Are all team members on duty aware of the pasty temperatures as above

  Yes

  No

  N/A

• Are all team members on duty aware of the 4 hour rule for pasties and 2 hour rule for sausage rolls

  Yes

  No

  N/A

• Pasties are cooked and stacked to brand standard

  Yes

  No

  N/A

• Probe and probe wipes available and probe working

  Yes

  No

  N/A

• Pastries proved correctly and baked to brand standard

  Yes

  No

  N/A

• Lunch Product available, enough for the trade levels and displayed to brand standard

  Yes

  No

  N/A

• Cake products displayed correctly, cut and iced correctly (carrot cake) and enough available for the time of day

  Yes

  No

  N/A

• Scones - enough available, correct size and merchandised to brand standard

  Yes

  No

  N/A

• Availability of all products correct for the time of day

  Yes

  No

  N/A

Back of House

• All lights working

  Yes

  No

  N/A

• All corridors clear from obstruction

  Yes

  No

  N/A

• Prep area is clean, free from debris- all stainless steel tables and splash backs are clean including legs and underneath

  Yes

  No

  N/A

• Scales are available and in good working order

  Yes

  No

  N/A

• Soap dispenser and blue roll filled

  Yes

  No

  N/A

• Walls clean

  Yes

  No

  N/A

• Floor is clean and free from debris - check under appliances and work stations

  Yes

  No

  N/A

• Sinks - clean, shelving, taps, floors and splash backs

  Yes

  No

  N/A

• All food and drink is elevated from the floor

  Yes

  No

  N/A

• Hand wash basin is clean with a filled soap dispenser , hot water and blue roll available

  Yes

  No

  N/A

• Prover is clean internally and externally, doors, seals and internal racking clean. Also in good working order

  Yes

  No

  N/A

• If the prover is in use, are the pastries on the trays to spec - Separate trays, amount per tray is to specification

  Yes

  No

  N/A

• Dishwasher is working, softener and salt available and the appliance is clean

  Yes

  No

  N/A

• Food scales are working, clean from debris

  Yes

  No

  N/A

• Freezer - clean, organised, floors and wall clean, vents are dust free and everything is stored off the floor.

  Yes

  No

  N/A

• Fridges - clean inside doors and seals

  Yes

  No

  N/A

• Fridge and freezers to correct temperature

  Yes

  No

  N/A

• Fridge layout guide displayed

  Yes

  No

  N/A

• Date labeling sheet displayed on the fridge

  Yes

  No

  N/A

• All food and drink date labelled and in date

  Yes

  No

  N/A

• FIFO evident

  Yes

  No

  N/A

• Dry storage area clean and free from debris

  Yes

  No

  N/A

• Chopping board colour guide on the wall

  Yes

  No

  N/A

• All chemical and cleaning materials are available and stored away from any food or drink items- COSSHH data sheet displayed

  Yes

  No

  N/A

• Pest inspector is up to date with no signs of pests

  Yes

  No

  N/A

• Health and safety poster displayed

  Yes

  No

  N/A

• PPE available and in good condition - oven gloves, google, mask and rubber gloves

  Yes

  No

  N/A

• All fire exits clear

  Yes

  No

  N/A

Team Training / Administration

• Are all team level 1 coffee trained

  Yes

  No

  N/A

• Flow training complete

  Yes

  No

  N/A

• Team communication wall - Uniform standards and last audit report available

  Yes

  No

  N/A

• Previous 4 weeks bake plans available and completed properly

  Yes

  No

  N/A

Looking For Growth

• Last 4 weeks sales reports available

  Yes

  No

  N/A

• Does the Manager on Duty know their daily and weekly sales target

  Yes

  No

  N/A

Maintenance

• All Internal paintwork in good condition

  Yes

  No

  N/A

• No damaged ceilings, floors and walls

  Yes

  No

  N/A

• Have all maintenance issues been reported

  Yes

  No

  N/A

• No broken furniture

  Yes

  No

  N/A

Coffee - Three coffees are to be made for this section - Cappuccino, Latte and Flat White - If they are not made to standard all marks are lost for Espresso and milk based drinks section

Service

• Speed of service correct for the time of day

  Yes

  No

  N/A

• Barista interacting positively with customers during their wait

  Yes

  No

  N/A

• Is the barista working on the coffee machine signed off to at least Barista Level 1

  Yes

  No

  N/A

• Is there a sufficient amount of barista's signed off to level 1 in the bakery

  Yes

  No

  N/A

Espresso

• Bags of beans date rotated and order levels correct

  Yes

  No

  N/A

• Group head flushed

  Yes

  No

  N/A

• Group basket dried

  Yes

  No

  N/A

• Dose pulled 3 times, weighed between 18.5 and 19.2g and had minimal spillage

  Yes

  No

  N/A

• Coffee leveled correctly

  Yes

  No

  N/A

• Tamping correct (straight wrist, using tamp mat and edge of the group handle and tamper twisted 90 degrees

  Yes

  No

  N/A

• Espresso brewed immediately

  Yes

  No

  N/A

• Extraction time between 22-26 seconds

  Yes

  No

  N/A

• Yield - 33-36g

  Yes

  No

  N/A

• Crema creamy and an even caramel colour

  Yes

  No

  N/A

• Taste (balanced between acidity&bitterness, espresso tastes clean, not ashy or dirty)

  Yes

  No

  N/A

Barista Knowledge

• Barista can demonstrate how to check and adjust dose

  Yes

  No

  N/A

• Barista can demonstrate how to check and adjust extraction time

  Yes

  No

  N/A

• Barista answers 3 of the following correctly <br>What affects extraction time <br>What is the difference between arabica and robusta beans <br>What is the name of our espresso blend <br>What is the recipe specification <br>What is the name of our coffee roaster and why are they top quality <br>How often should the recipe be checked <br>What factors effect the extraction time of the espresso - name 3

  Yes

  No

  N/A

• How would you describe a Cappuccino, latte, flat white, piccolo and espresso - Auditor Pick one to ask

  Yes

  No

  N/A

• Why do we only serve our coffee in one size

  Yes

  No

  N/A

• What should be done with excess coffee grind at the end of the night

  Yes

  No

  N/A

Milk Based Drinks - Capp, Latte or flat white

• Fresh milk being used

  Yes

  No

  N/A

• Clean jugs are being used and all 3 sizes of latte jug available and 2 of the belly jug

  Yes

  No

  N/A

• Milk thermometers being used

  Yes

  No

  N/A

• Milk correct temp - 150F / 65 degrees C

  Yes

  No

  N/A

• Steam wand purged before and after steaming

  Yes

  No

  N/A

• Steam wand cleaned with a yellow cloth

  Yes

  No

  N/A

• Milk textured correctly (in a whirlpool direction)

  Yes

  No

  N/A

• Milk finished correctly (tapped and swirled so the milk has no large air bubbles and is shiny)

  Yes

  No

  N/A

• Drink visually correct (depth of foam and/ or latte art and served according to spec)

  Yes

  No

  N/A

• Consistency and persistence of foam - smooth and silky with no large air bubbles, foam does not collapse and come back when pushed away with a spoon

  Yes

  No

  N/A

• Flavour - the temperature and balance of the espresso and milk is correct

  Yes

  No

  N/A

Equipment

• Coffee area clean

  Yes

  No

  N/A

• Grinder clean and in good working order

  Yes

  No

  N/A

• Cup warmer functional and clean

  Yes

  No

  N/A

• Steam pressure between 1-1.5 when steaming

  Yes

  No

  N/A

• Water pressure 9 bar when brewing

  Yes

  No

  N/A

• All control buttons clean and working

  Yes

  No

  N/A

• Steam wand knobs easy to turn and clean

  Yes

  No

  N/A

• Water temperature on machines with a digital display approx 94 degrees <br>Older machines (Linea Classic) the display is underneath the drip tray in the corner which gives boiler temo, new machine (GB5) it is on the front of the machine <br><br>The brewing temperature of water hitting the coffee inside the grouphead. For Revelation this should be 91-92 degrees.

  Yes

  No

  N/A

• Shower screens clean and not damaged

  Yes

  No

  N/A

• Group seals in good repair and portafilters not leaking

  Yes

  No

  N/A

• Portafilter springs holding the basket in place, baskets and handles in good repair

  Yes

  No

  N/A

• Steam arm and nozzle clean and not leaking

  Yes

  No

  N/A

• Drip tray de-stained

  Yes

  No

  N/A

• Wastage box free of coffee build up

  Yes

  No

  N/A

• External of the coffee machine (including customer side, legs and underneath clean)

  Yes

  No

  N/A

• Water filter not in need of changing

  Yes

  No

  N/A

Barista Tools

• Wet and dry scales available and working

  Yes

  No

  N/A

• Hand Tamp available and in good repair

  Yes

  No

  N/A

• Tamp mat available in and in good repair

  Yes

  No

  N/A

• Timer available and working

  Yes

  No

  N/A

• Portafilter towel available and clean

  Yes

  No

  N/A

• Red drip tray cloth in use

  Yes

  No

  N/A

• Decaf tub clean, one pack of decaf in the tub at one time, correct decaf spoon being used

  Yes

  No

  N/A

• Group head brush

  Yes

  No

  N/A

• Group head cleaning powder available and correct amount being used (ask the team how much)

  Yes

  No

  N/A

• Grinder granules available and being used

  Yes

  No

  N/A

• Burrs brush

  Yes

  No

  N/A

• Spare group seals, shower screens, portafilter springs, burrs are all available

  Yes

  No

  N/A

• Flat head screwdriver

  Yes

  No

  N/A

• Steam frother cleaning fluid available and used correctly

  Yes

  No

  N/A

Paperwork

• Barista log book completed and actions noted

  Yes

  No

  N/A

• Monthly coffee machine audit complete

  Yes

  No

  N/A

• Previous audit actions complete

  Yes

  No

  N/A

• TCB Auditor

  Sign

• Franchise Duty Manager

  Sign