Information
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Eagles Corner weekly audit
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Document No.
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Client / Site
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Conducted on
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Location
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Auditor/BDM
First Impressions
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Take a photo of the guests first external impression
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Was the front entrance tidy and clean
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Were external seating areas arranged properly with the correct table arrangements present
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Was the floor free of litter cigarette ends and unobstructed
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Were A Boards / banners being used to best efficiency with the correct POS
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Was external lighting fully operational
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How appealing was the external area for would be guests
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If door staff / greeters were present, was the interaction positive
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Was the internal temperature suitable for the time of year
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Was the music level appropriate for the time of day
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How good was the first interaction with a team member (bar or restaurant)
Bar
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Take a photo of the guests first impression of the bar
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Were tables / seats in correct positions and set up ready for service.
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Was the appropriate POS on the bar top
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Was the bar area fully set up and ready for service. Was the bar counter free from spills and debris.
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Was the bar staff in the correct uniform and ready to perform his / her duties
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Did the bartender report all of the equipment to be working correctly
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Was the bar adequately stocked and equipped
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Were all glasses clean and ready for use with correct brands in correct place.
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Was all coffee equipment clean and ready for use
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Was the cleanliness of the bar at an acceptable level
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Did the glasswasher(s) have sufficient detergent and rinse aid and appear to be sanitary
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Were the bottle coolers fully stocked and the spirits in place on the back bar.
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Of the drinks that you witnessed being made, were they served to pint perfection standard.
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Are all the TV's switched on and working at the appropriate volume
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Are TV's on relevant channels
Food service
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Was every table fully setup (clean, specials, menus and condiments)
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Was the server station(s) fully set with cutlery, condiments, reserve menus and cleaning materials
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Were all of the menus clean, intact and unmarked
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Were the correct menus available and displayed
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Was the server aware of the food offers of the day, special sweet offers
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Were all tables / seats arranged appropriately and free from debris.
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What was the overall impression of the main restaurant area:
Toilets
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Was the corridor and / or stairs to the toilets clean and well maintained
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Were the Gents Toilets fully stocked with paper and soap
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Were the Ladies Toilets fully stocked with paper and soap
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Did all toilet cubicles have working flushers and door locks
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Was the general area free of bad odours
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Please comment on whether improvements could be made to the toilets
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Was the general area well maintained
Kitchen
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Was the head chef in at the time of visiting (if no, who was the senior chef)
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Were fire doors closed on ingress / egress of the kitchen
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Were all chefs in the appropriate jackets, trousers and aprons
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Were all chefs in the correct footwear (not trainers and protective)
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Was adequate hand washing facilities available (hot water, soap, blue roll and clean sink)
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Were the floors clean including under the equipment
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Were the walls and ceilings clean and in good repair
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Did the dish washer have adequate detergent and rinse aid attached
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Was the neccessary PPE available for using chemicals and the decarboniser
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Was only the correct spec of crockery being used
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Was all food storage correct
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Was all date labelling correct
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Was all food in date (remember the dry store as well)
Cellar
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Is the access to the cellar free from clutter
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Are the hand washing facilities clean and stocked with soap and paper towels.
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Is the cellar PPE available for use when line cleaning.
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Is the cellar at the correct temperature (11 degrees)
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Is there evidence that the cask lines are being cleaned
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Is the stock being used in date order. Kegs, casks and bottles.
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Are empty containers stored away from live stock and ready for collection by dray.
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Is the cellar floor clean and dry and free from spilt beer
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Is the rubbish bin in place an in an appropriately clean condition.
Staff room
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Was the staff room tidy with all clothes / bags / shoes hung up or in lockers.
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We're all the lockers being kept tidy, i.e no clothes or personal belongings left lying on the floor.
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Did the staff notice board display the correct information
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Was the H&S poster and first aid at work poster completed and displayed
Office
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Was the office secure and locked with the key in the possession of management.
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Had the past week's daily trading book been completed by the manger
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Had the previous end of week checks been completed
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Had the 3 SP&B Bankings been completed on time and to the correct bank.
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Has the refusal log been used and checked in the last 7 days.
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Has the incident log been used and checked in the last 7 days
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Had the authorisation to serve alcohol been completed for all FOH staff by the DPS
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Had the 6 monthly fire induction training been completed for all staff
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Had the 6 monthly fire drill been performed
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Has the fire risk assessment been completed and reviewed.
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Have all staff completed CPL on-line food level 1 training programme
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Have all staff completed all required on-line CPL training modules.r
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Is the "compliance" box complete and accessible if required by a responsible body.
Marketings
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Is the web site up to date with current offers
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Is the Facebook site up to date with all current offers in place
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Is the Twitter account being used and comments being made in appropriate time
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Is there a three month plan in place.
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Is there a plan in place for the next two weeks
Others
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What is you impression of the managers appearance
- Above required standard
- Required Standard
- Below standard
- Unacceptable
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Signature of auditor
