The Cornish Bakery - Roadchef Kiosk Audit

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Outside

• Kick boards clean and in a good state of repair

  Yes

  No

  N/A

• External walls of the kiosk clean and in a good state of repair

  Yes

  No

  N/A

• External awning clean and in a good state of repair

  Yes

  No

  N/A

• The surrounding ground is clear from litter and cigarette ends

  Yes

  No

  N/A

• External Signage in good repair

  Yes

  No

  N/A

Front of House

• Pastry Area clean, dust free , smear free and good condition

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All lighting is working, in good condition and clean

  Yes

  No

  N/A

• Condiment boxes clean and biscuits and crisps displayed neatly to brand standards

  Yes

  No

  N/A

• Bins clean, appropriate full level and no marks

  Yes

  No

  N/A

• Till area tidy, dust and debris free

  Yes

  No

  N/A

• Drinks fridge full and working

  Yes

  No

  N/A

• Merchandising correct for the time of day and to company standard

  Yes

  No

  N/A

• All price tickets clean and straight

  Yes

  No

  N/A

• Behind the counters tidy

  Yes

  No

  N/A

• Shelving behind the counters tidy

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• FIFO evident

  Yes

  No

  N/A

• All open food date labelled correctly

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All chemical and cleaning materials available

  Yes

  No

  N/A

Front of House Appliances

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

  Yes

  No

  N/A

• Ovens clean inside and out including internal racking

  Yes

  No

  N/A

• Cutlery available, displayed in the oval metal tins , enough available and clean

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Fridges and freezer working and to correct temperature

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Freezer clean, organised , floor free from debris, vents are dust free and walls and door are clean

  Yes

  No

  N/A

The Team

• All team wearing the correct uniform to brand standard

  Yes

  No

  N/A

• Only jewellery worn is to brand standard

  Yes

  No

  N/A

• Hair Tied Back

  Yes

  No

  N/A

• Clean Shaven or Neat Beard

  Yes

  No

  N/A

• Mobile Phones not in use in service

  Yes

  No

  N/A

• Team members on a 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

• Team working to appropriate pace of the business

  Yes

  No

  N/A

• No team member eating, drinking or chewing gum in front of the customers

  Yes

  No

  N/A

• Bottle Necks Being Managed

  Yes

  No

  N/A

• Service delivery as per brand standards - Observation

  Yes

  No

  N/A

• Are Loyalty Cards being offered

  Yes

  No

  N/A

• Can the team name the 3 Core Values

  Yes

  No

  N/A

• Flow training complete and up to date

  Yes

  No

  N/A

• Does the manager on duty know their daily and weekly sales targets

  Yes

  No

  N/A

• Allergen info available and up to date - are all team aware of where to find the info required

  Yes

  No

  N/A

• Is Natashas Law being followed - no pre packed food or drink to be served before a customer orders

  Yes

  No

  N/A

Product - please taste one of each product

• Pasties to temperature - Min 55 degrees <br>If this question is failed all the marks are removed from this section. Pasties to held between 55-65c if they have been on the hot counter over 90 minutes - 2 hours

  Safe

  At Risk

  N/A

• Are the team aware of the pasty temperatures as above

  Safe

  At Risk

  N/A

• Probe and probe wipes available and probe working

  Yes

  No

  N/A

• Pasties baked and stacked to standard

  Yes

  No

  N/A

• Team are aware of the 4 hour rule for pasties and 2 hour rule for sausage rolls

  Yes

  No

  N/A

• Pasties are loaded onto trays on greaseproof paper and tray is not overfilled

  Yes

  No

  N/A

• Pastries baked to standard and displayed to standard - They have RTB only

  Yes

  No

  N/A

• Traybakes or carrot cake - displayed correctly , icing to standard and correct size

  Yes

  No

  N/A

• Availability for the time of day

  Yes

  No

  N/A

Coffee

• Are all team signed off to level 1

  Yes

  No

  N/A

• Speed of service correct

  Yes

  No

  N/A

• Bags of beans rotated

  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 & 19.2 grams with minimal spillage

  Yes

  No

  N/A

• Coffee levelled correctly

  Yes

  No

  N/A

• Tamping correct (straight wrist, using tamp mat, and edge of 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 taste clean not ashy or dirty)

  Yes

  No

  N/A

• 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: What affects extraction time? What is the difference between Arabica and Robusta beans? What is the name of our espresso blend? What is the recipe specification? What is the name of our coffee roaster and why are they top quality? How often should the recipe be checked? What factors affect the extraction time of the espresso - name 3?

  Yes

  No

  N/A

• How would you describe a Cappuccino, latte, flat white, piccolo and espresso - Pick 1 to ask

  Yes

  No

  N/A

• Why do we serve our coffee in 1 size

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Fresh Milk being used

  Yes

  No

  N/A

• Clean jugs being used

  Yes

  No

  N/A

• Milk thermometer 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 whirlpool direction)

  Yes

  No

  N/A

• Milk finished correctly (tapped and swirled so 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 in correct sized cup)

  Yes

  No

  N/A

• Consistency and persistency 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

• Coffee tool box available with all equipment inside (Grouphead brush, burrs brush, spare seals, burrs & springs, screwdriver)

  Yes

  No

  N/A

• Coffee machine and grinder clean and in good working order

  Yes

  No

  N/A

• Coffee area clean and organised

  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 wands knobs easy to turn and clean

  Yes

  No

  N/A

• Water temperature 94 degrees - temperature from group head 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 coffee machine clean

  Yes

  No

  N/A

• Water filter not in need of changing

  Yes

  No

  N/A

• Hand tamp and mat available and in good repair

  Yes

  No

  N/A

• Both wet and dry scales Available and working

  Yes

  No

  N/A

• Timer available and in use

  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, 1 pack of decaf at a time, correct spoon being used

  Yes

  No

  N/A

• Grouphead cleaner available and correct amount being used

  Yes

  No

  N/A

• Steam cleaning fluid available and being used correctly

  Yes

  No

  N/A

Documents

• Calibrate temperature probe checks

  Yes

  No

  N/A

• Fridge and freezer temperature checks

  Yes

  No

  N/A

• Delivery temperature checks

  Yes

  No

  N/A

• Hot plate temperature monitoring

  Yes

  No

  N/A

• Coffee Machine daily checks

  Yes

  No

  N/A

• Waste Control

  Yes

  No

  N/A

• Daily Cleaning List

  Yes

  No

  N/A

• Fridge Layout sheet available on the fridge - both inside BOH and in the Kiosk

  Yes

  No

  N/A

• Training files available and up to date

  Yes

  No

  N/A

• Date labelling sheet displayed on fridge

  Yes

  No

  N/A

• All maintenance issues reported

  Yes

  No

  N/A

• No signs of pests

  Yes

  No

  N/A

• The Cornish Bakery Auditor

  Sign

• Roadchef Duty Manager

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