Information

  • Eagles Corner weekly audit

  • Document No.

  • Client / Site

  • Conducted on

  • Location
  • Auditor/BDM

First Impressions

  • Take a photo of the guests first external impression

  • Was the front entrance tidy and clean

  • Were external seating areas arranged properly with the correct table arrangements present

  • Was the floor free of litter cigarette ends and unobstructed

  • Were A Boards / banners being used to best efficiency with the correct POS

  • Was external lighting fully operational

  • How appealing was the external area for would be guests

  • If door staff / greeters were present, was the interaction positive

  • Was the internal temperature suitable for the time of year

  • Was the music level appropriate for the time of day

  • How good was the first interaction with a team member (bar or restaurant)

Bar

  • Take a photo of the guests first impression of the bar

  • Please rate out of 10 your impression of the bar appearance

  • Were tables / seats in correct positions and set up ready for service.

  • Was the appropriate POS on the bar top

  • Was the bar area fully set up and ready for service. Was the bar counter free from spills and debris.

  • Was the bar staff in the correct uniform and ready to perform his / her duties

  • Did the bartender report all of the equipment to be working correctly

  • Was the bar adequately stocked and equipped

  • Were all glasses clean and ready for use with correct brands in correct place.

  • Was all coffee equipment clean and ready for use

  • Was the cleanliness of the bar at an acceptable level

  • Did the glasswasher(s) have sufficient detergent and rinse aid and appear to be sanitary

  • Were the bottle coolers fully stocked and the spirits in place on the back bar.

  • Of the drinks that you witnessed being made, were they served to pint perfection standard.

  • Are all the TV's switched on and working at the appropriate volume

  • Are TV's on relevant channels

Food service

  • Was every table fully setup (clean, specials, menus and condiments)

  • Was the server station(s) fully set with cutlery, condiments, reserve menus and cleaning materials

  • Were all of the menus clean, intact and unmarked

  • Please rate out of 10 the server's uniform (shirt, trousers / skirt, apron & personal grooming)

  • Were the correct menus available and displayed

  • Was the server aware of the food offers of the day, special sweet offers

  • Were all tables / seats arranged appropriately and free from debris.

  • What was the overall impression of the main restaurant area:

Toilets

  • Was the corridor and / or stairs to the toilets clean and well maintained

  • Were the Gents Toilets fully stocked with paper and soap

  • Were the Ladies Toilets fully stocked with paper and soap

  • Did all toilet cubicles have working flushers and door locks

  • Was the general area free of bad odours

  • Please comment on whether improvements could be made to the toilets

  • Was the general area well maintained

  • Please rate out of 10 the first impressions of the toilets

Kitchen

  • Was the head chef in at the time of visiting (if no, who was the senior chef)

  • Were fire doors closed on ingress / egress of the kitchen

  • Were all chefs in the appropriate jackets, trousers and aprons

  • Were all chefs in the correct footwear (not trainers and protective)

  • Was adequate hand washing facilities available (hot water, soap, blue roll and clean sink)

  • Were the floors clean including under the equipment

  • Were the walls and ceilings clean and in good repair

  • Did the dish washer have adequate detergent and rinse aid attached

  • Was the neccessary PPE available for using chemicals and the decarboniser

  • Was only the correct spec of crockery being used

  • Was all food storage correct

  • Was all date labelling correct

  • Was all food in date (remember the dry store as well)

  • If you were an EHO awarding scores on the doors out of 5, what would you award:

Cellar

  • Is the access to the cellar free from clutter

  • Are the hand washing facilities clean and stocked with soap and paper towels.

  • Is the cellar PPE available for use when line cleaning.

  • Is the cellar at the correct temperature (11 degrees)

  • Is there evidence that the cask lines are being cleaned

  • Is the stock being used in date order. Kegs, casks and bottles.

  • Are empty containers stored away from live stock and ready for collection by dray.

  • Is the cellar floor clean and dry and free from spilt beer

  • Is the rubbish bin in place an in an appropriately clean condition.

Staff room

  • Was the staff room tidy with all clothes / bags / shoes hung up or in lockers.

  • We're all the lockers being kept tidy, i.e no clothes or personal belongings left lying on the floor.

  • Did the staff notice board display the correct information

  • Was the H&S poster and first aid at work poster completed and displayed

Office

  • Was the office secure and locked with the key in the possession of management.

  • Had the past week's daily trading book been completed by the manger

  • Had the previous end of week checks been completed

  • Had the 3 SP&B Bankings been completed on time and to the correct bank.

  • Has the refusal log been used and checked in the last 7 days.

  • Has the incident log been used and checked in the last 7 days

  • Had the authorisation to serve alcohol been completed for all FOH staff by the DPS

  • Had the 6 monthly fire induction training been completed for all staff

  • Had the 6 monthly fire drill been performed

  • Has the fire risk assessment been completed and reviewed.

  • Have all staff completed CPL on-line food level 1 training programme

  • Have all staff completed all required on-line CPL training modules.r

  • Is the "compliance" box complete and accessible if required by a responsible body.

Marketings

  • Is the web site up to date with current offers

  • Is the Facebook site up to date with all current offers in place

  • Is the Twitter account being used and comments being made in appropriate time

  • Is there a three month plan in place.

  • Is there a plan in place for the next two weeks

Others

  • What is you impression of the managers appearance

  • Score your overall view of the operational based on this audit

  • Score your overall impression of the pub based on today's visit

  • Signature of auditor

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