UK CORE Visit - duplicate

• Site conducted

  Select

• The CORE visit is used to review restaurant operations, product handing, customer service and inspect premises for cleanliness and correct adherence to food safety practices. The Auditor should provide specific and actionable feedback.

• Items of minor major or critical non-conformance require evidence of resolution and/or re-alignment within timeframes listed in the report. Total Inspection scores' of under 85% are below the acceptable level. Any (1) failed critical item(s) or a score of under 85%, results in a failed visit. Rationale and further scoring informaton is available here: https://www.portal.zambrero.com.au/ops-articles/core-visit-rationale

• Location
  Address

• Date

  Date

• Completed by

• Is the pavement clean?

  Yes

  No

• Is the A-Frame clean and showing current posters?

  Yes

  No

  N/A

• Are the table/s and chair/s clean and well presented?

  Yes

  No

  N/A

• Are the breeze breakers and poles clean and well presented?

  Yes

  No

  N/A

• Are the windows clean and free of smears?

  Yes

  No

• Is the window frame clean, free of dust and debris?

  Yes

  No

• Is the Zambrero over-door signage clean?

  Yes

  No

• Is the front door clean and free of finger prints?

  Yes

  No

• Are the opening times correct?

  Yes

  No

  N/A

• Is the digital display on, clean and showing correct information?

  Yes

  No

  N/A

• Are the window posters and holders clean, in good condition, and current?

  Yes

  No

  N/A

Customer Service

• Observe up to 5 guest interactions (to include all team members present) and answer the following questions accordingly. Note any improvement opportunities or examples of excellence observed

  ✔

  ✖

Team Member # 1

• Was the customer greeted on arrival?

  Yes

  No

• Suggestive selling

  Yes

  No

• Advised of chargeable extras?

  Yes

  No

• Recommendations/Make it a Meal

  Yes

  No

• Encourage to sign up to Squid

  Yes

  No

• Friendly manner throughout the transaction

  Yes

  No

• Fond farewell

  Yes

  No

• Achieved

  Not Achieved

Team Member # 2

• Was the customer greeted on arrival?

  Yes

  No

  N/A

• Suggestive selling

  Yes

  No

  N/A

• Advised of chargeable extras?

  Yes

  No

  N/A

• Recommendations/Make it a Meal

  Yes

  No

  N/A

• Encourage to sign up to Squid

  Yes

  No

  N/A

• Friendly manner throughout the transaction

  Yes

  No

  N/A

• Fond farewell

  Yes

  No

  N/A

Team Member # 3

• Was the customer greeted on arrival?

  Yes

  No

  N/A

• Suggestive selling

  Yes

  No

  N/A

• Advised of chargeable extras?

  Yes

  No

  N/A

• Recommendations/Make it a Meal

  Yes

  No

  N/A

• Encourage to sign up to Squid

  Yes

  No

  N/A

• Friendly manner throughout the transaction

  Yes

  No

  N/A

• Fond farewell

  Yes

  No

  N/A

• Is there a member of the team visible at all times between 12:00 and 14:00?

  Achieved

  Not Achieved
Service Observations

• Are all team members wearing the correct uniform?

  Yes

  No

• Hair tied back, hat and headbands being worn

  Yes

  No

• Zambrero top

  Yes

  No

• Appropriate long plain black trousers, joggers, leggings or dark jeans

  Yes

  No

• Appropriate footwear: enclosed, wipeable, non slip, flat

  Yes

  No

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• Is the current agreed rota being followed?

  Yes

  No

  N/A

• Did the team deal with the queue length appropriately?

  Yes

  No

• Can the team member explain what is Plate 4 Plate

  Yes

  No

  N/A

• Team Member # 1

  Yes

  No

  N/A

• Team Member # 2

  Yes

  No

  N/A

Product Quality & Presentation

• Product #1

  Select Yes No

  • Yes
  • No

• Product # 2

  Select Yes No

  • Yes
  • No

• Product # 3

  Select Yes No

  • Yes
  • No

Servery

• Rationale: https://www.portal.zambrero.com.au/ops-articles/core-visit-rationale

• Are the correct menu screens on display with accurate price points?

  Yes

  No

• Critical non-conformance must be closed out within 48 hours (unless additional time has been granted), evidence to be sent to the auditor.

• https://www.portal.zambrero.com.au/ops-articles/menus-and-promo-screens

• https://www.portal.zambrero.com.au/ops-articles/menus-and-promo-screens

• Is the cold Greta section -from a customer perspective- clean and well presented?

  Yes

  No

• Ensure all surfaces are clean and well presented and servery is the correct layout and inviting.
  Ensure the appearance is acceptable, highlighting our hero ingredients. Identify any product that is not up to standard.

• is the hot Greta section -from a customer perspective- clean and well presented?

  Yes

  No

• Have the hot products portioning scoops being replaced every 2 hours?

  Yes

  No

• Is all equipment clean and well presented from the customer's perspective?

  Yes

  No

  N/A

• Including POS and EFTPOS units.

• Is the drinks fridge stocked and well displayed?

  Correct

  1 issue observed

  More than 1 issue observed

• All labels should be front facing. If any drinks are out of stock, are all gaps in fridge filled?

• Are all bins clean and in good working order? <br>

  Yes

  No

  N/A

• Is Greta clean and organised?

  Yes

  No

  N/A

• Considerations taken for time of service

• Walls clean and well presented?

  Yes

  No

• Check there is no visible build up of grime. Check that the walls/tiles are in good repair

• Are the correct scoops being used?

  Yes

  No

  N/A

• Are filling scoops being kept out of products to avoid cross contamination?

  Yes

  No

  N/A

• Are clean as you go practices being carried out?

  Yes

  No

  N/A

• Is the restaurant "lunch ready"?

  Yes

  No

  N/A

• Do they have back up prep ready to go once busy

• Is there a printed allergen sheet in restaurant?

  Yes

  No

• Is the printed allergen sheet up to date?

  Yes

  No

• Discard

• https://www.portal.zambrero.com.au/ops-resources

• https://www.portal.zambrero.com.au/ops-resources

• Does the Team Member know where to find this information?

  Yes

  No

• www.portal.zambrero.com.au/ops-resources

• www.zambrero.com.au/allergens

• www.portal.zambrero.com.au/ops-resources

• www.zambrero.com.au/allergens

Customer Area

• Is the front door mat clean and in good condition?

  Yes

  No

• Are tables and chairs clean and well laid-out?

  Yes

  No

• Is the floor clean and free of debris?

  Yes

  No

• Are napkins available in their holders?

  Yes

  No

• Are windows clean with no smears or finger prints?

  Yes

  No

• Is the kiosk clean and working?

  Yes

  No

  N/A

• Ate the pendant lights clean and on?

  Yes

  No

  N/A

• Are the track lights clean?

  Yes

  No

• Are the wall lights clean and on?

  Yes

  No

  N/A

• Is the customer bin clean and not over-flowing?

  Yes

  No

• Banquette and booth seating clean?

  Yes

  No

  N/A

• AC, Heater and ventilation vents dust free?

  Yes

  No

• Is the customer WC clean and well stocked?

  Yes

  No

  N/A

undefined

BOH Cleanliness

• Rationale: https://www.portal.zambrero.com.au/ops-articles/core-visit-rationale

• Is the wash-up area clean and well presented?

  Yes

  No

• Check there is no visible build up of grime. Check that the walls/tiles are in good repair

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• Is the can opener clean?

  Yes

  No

• Are the staff toilet/s clean and fully stocked?

  Yes

  No

• Are the wash up sinks filled correctly in order of rinse, wash, sanitiser?

  Yes

  No

  N/A

• Are the dry racks clean and free of build up

  Yes

  No

  N/A

• Review each shelf and instruct if cleaning required

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• Walls, high shelving & extraction fans are clean

  Yes

  No

• Check walls, shelving and extraction fans are all clean and in good repair with no build up of dirt or dust.

• Walls, high shelving and extraction fans should be clean and in good repair with no build up of dirt or dust.

• Are all benches and bench shelving clean and in good repair?

  Yes

  No

• Check bench shelving is clean behind smallwares and ingredients.

• Are the floors clean and in good repair?

  Yes

  No

• Check under all equipment and benches and ensure no visible build-up of food scraps

• Are cold room/fridges clean including floors, walls, shelving and fans?

  Yes

  No

• Ensure floors and shelves are clean, neat and organised, check under shelves.

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• Is the cleaning equipment clean and in good working order?

  Yes

  No

  N/A

• Ensure all mop heads and brushes are in good repair. Mop buckets clean and empty. Mop sink clean.

• Are all spice and rice containers cleaned with no build up on lids and containers

  Yes

  No

  N/A

• Is there any evidence of Pest activity?

  Yes

  No

• Critical non-conformance must be closed out within 48 hours (unless additional time has been granted), evidence to be sent to the auditor.
  

• Is there a pest control program in place with visit reports filed and actioned if required?

  Yes

  No

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• Is the SDS for all pest control chemicals available?

  Yes

  No

• The pest control program should have a physical log book on-premises if not online access to view data

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

Equipment

• Rationale: https://www.portal.zambrero.com.au/ops-articles/core-visit-rationale

• Esmeraldas clean and in good working order

  Meets Standard

  Below Standard

  Not Acceptable

  N/A

• Review back of Sammic unit and ensure clear of dust, dirt and grease build up. Stainless woodson unit clean and free of limescale.

  

• Dicing grid is clean, sanitized and stored correctly

  Meets Standard

  Below Standard

  Not Acceptable

  N/A

• Note last date that dicing grid was replaced

• Ensure dicing grid has no visible food scraps or build up. Inspect blades and ensure there is no damage including cracks and bluntness. Expectation is cleaned after each use.

  

• Tortilla press clean and free of build up

  Meets Standard

  Below Standard

  Not Acceptable

  N/A

• Expectation is cleaned daily.

• 

• Quesadilla press clean and free of build up

  Meets Standard

  Below Standard

  Not Acceptable

  N/A

• Expectation is cleaned daily.

  

• Salamander clean and free of build up

  Meets Standard

  Below Standard

  Not Acceptable

  N/A

• Expectation is cleaned daily.

  

• Microwaves clean and free of build up

  Meets Standard

  Below Standard

  Not Acceptable

  N/A

• Inspect microwaves for cleanliness inside and out, ensure there is no visible food scraps build up. Check that there is no damage to units including door hinges and locking mechanism. Expectation is cleaned daily.

  

• Robotcoup clean and free of build up

  Meets Standard

  Below Standard

  Not Acceptable

  N/A

• Inspect food processor unit for cleanliness inside and out, ensure there is no visible food scraps build up. Expectation is cleaned after each use.

• Rice cookers clean and free of build up

  Meets Standard

  Below Standard

  Not Acceptable

  N/A

• Inspect unit and make observation if teflon coating is scratched and in need of replacement. Ensure Rice cooker is approved model and size.

• Only approved equipment is used

  Yes

  No

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• Are all refrigerators less than 5 degrees?

  Yes

  No

• What is not at correct temperature?

• What is the highest temperature reading?

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• Critical non-conformance must be closed out within 48 hours (unless additional time has been granted), evidence to be sent to the auditor.

• Are all hot products over 63 degrees?

  Yes

  No

• What is not at correct temperature?

  Select Beans White Rice Black Rice Beef Chicken Lamb Pork Cauliflower

  • Beans
  • White Rice
  • Black Rice
  • Beef
  • Chicken
  • Lamb
  • Pork
  • Cauliflower

• What is the lowest temperature reading?

• Critical non-conformance must be closed out within 48 hours (unless additional time has been granted), evidence to be sent to the auditor.

Bin Area

• Are the bins clean and not overflowing/any issues with collection notified

  Yes

  No

• Is the floor clean and well maintained?

  Yes

  No

• Is there any evidence of pest activity?

  Yes

  No

Staff Area

• Clean

  Yes

  No

• Is there any cigarette butts?

  Yes

  No

• Have all outstanding items from previous audit been resolved?

Leadaboard

• Are cooling temperatures recorded daily (Elitech data logger)?

  90%-100%

  80%-90%

  70%-80%

  Under 70%

• Rationale: https://www.portal.zambrero.com.au/ops-articles/core-visit-rationale

• Are product temperature logs 100% complete and completed as required?

  100% complete

  1 Day Incomplete

  2 days incomplete

  3 (or more) days incomplete

  Issue raised explaining missed

• Critical non-conformance must be closed out within 48 hours (unless additional time has been granted), evidence to be sent to the auditor. This results in a Critical fail.

• Minor non-conformance must be reviewed next audit
  

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.
  

• Temperatures should be completed at times indicated to ensure correctness. Evidence of repeated lateness should be discussed.

• Are any product batches currently expired?

  Yes

  No

• Minor non-conformance must be reviewed next audit

• Review batches history, is there is a pattern of expired batches?

  Yes

  No

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• Allow a 10 minute grace period for rice and guacamole during service

  

• Are batches being completed as required with accurate shelf life?

  Yes

  No

• i.e. Any products cooled overnight have correct shelf life.
  Correct use of top up function for any mixed batches

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• Have all fresh produce deliveries been temperature checked and recorded?

  100% complete

  1 Day Incomplete

  2 days incomplete

  3 (or more) days incomplete

  Issue raised explaining missed

• Critical non-conformance must be closed out within 48 hours (unless additional time has been granted), evidence to be sent to the auditor. This results in a Critical fail.

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.
  

• All deliveries containing chilled or frozen ingredients must temperature checked on receival and recorded in Leadaboard
  All deliveries recorded must have a passed temperature check

  

• Minor non-conformance must be reviewed next audit - if reoccurring is upgraded to a Major non-conformance
  

• Are daily tasks being completed as required?

  90%-100%

  80%-90%

  70%-80%

  Under 70%

• Critical non-conformance must be closed out within 48 hours (unless additional time has been granted), evidence to be sent to the auditor.

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.
  

• Minor non-conformance must be reviewed next audit - if reoccurring tis upgraded to a Major non-conformance
  

• 

Food Safety

• Rationale: https://www.portal.zambrero.com.au/ops-articles/core-visit-rationale

• Is FIFO followed in the cold room?

  Yes

  No

• Loose bags of protein must be dated. Are they?

  Yes

  No

• Are all cleaning cloths allocated to the correct locations and are clean and changed regularly?

  Yes

  No

• Blue = customer areas, Green = food preparation areas & Red = bathrooms

• Blue = customer areas, Green = food preparation areas & Red = bathrooms

• https://dph95f73vdxmz.cloudfront.net/uploads/ops/resources/Restaurant-Cleanliness-TC-V1-27NOV17.pdf

• Are disposable gloves available and being used correctly?

  Yes

  No

• Blue gloves = recipe preparation & clear gloves = food service

• Blue gloves = recipe preparation & clear gloves = food service

• Are clean, sanitised equipment and utensils being used?

  Yes

  No

• Check that sanitiser is in use and check with team members how often they refresh Sanitising solution

• Are all sanitizing and cleaning chemicals from approved suppliers and to Zambrero specifications?

  Yes

  No

• Review surface sanitizer, glass cleaner, hard contact cleaner, ensure that chemicals are approved and that no house hold chemicals are being used.

• If a low risk product has been purchased from a major supermarket. Auditor must receive evidence that provisional approval of the supplier has been granted by Head Office

• Is there an exemption in place to use non approved chemicals on site?

  Yes

  No

• Non approved chemicals in use, without provisional approval

  Major

  Critical

• Critical non-conformances that put the safety of team members and/or customers at risk or the integrity of Zambrero in jeopardy, result in a Critical fail.

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• MAJOR = A low risk product has been purchased from a major supermarket

• CRITICAL= Un-approved supplier or high risk products and core ingredients in use

• Auditor must receive evidence that provisional approval of the supplier has been granted by Head Office

• Auditor must receive evidence that provisional approval of the supplier has been granted by Head Office

• Did you observe product being topped up during service?

  ✔

  ✖

• Were old and new food products being mixed?

  ✔

  ✖

• Were Leadaboard batches updated correctly to reflect the shelf life of these products?

  Yes

  No

  N/A

• Were all Bains, bowls Lava pots or serving spoons replaced?

  Yes

  No

  N/A

• If old products are mixed with new products or containers and utensils are not replaced, the old shelf life must be retained

• Hand wash area is clean, clear of obstruction and well stocked and used for hand washing only?

• Are food handlers washing hands following correct procedure?

  Yes

  No

• Have you observed hand washing practices in the time you have been present?

  Yes

  No

  N/A

• Hand washing should be completed, upon entering the kitchen, before starting a shift, after taking breaks, talking on the phone, after eating, drinking, or tobacco use, after touching hair, body or face, after performing any non‐food handling tasks, returning from the restroom, before and after handling raw food, hands are washed and sanitized at least once an hour, or more frequently, as needed

  Yes

  No

• Approved antibacterial soap and hand sanitizer dispensers are stocked and functioning

  Yes

  No

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• Hand washing should be completed upon entering the kitchen, before starting a shift, after taking breaks, talking on the phone, after eating, drinking, or tobacco use, after touching hair, body or face, after performing any non‐food handling tasks, returning from the restroom, before and after handling raw food, hands are washed and sanitized at least once an hour, or more frequently, as needed

• Is a fully trained Team Member Star person available during this inspection?

  Yes

  No

• The FSS must be trained in designated national units of competency (SITXFSA001 & SITXFSA002) from an approved RTO. Once completed, a FSS certificate is issued and is valid for 5 years from the date of issue. Should the nominated FSS leave the business, the business must nominate a replacement within 30 days.
  
  The FSS is someone who can train and supervise other people in the business about safe food handling practices.
  
  There are two options currently recognised to achieve the required level of competency.

  

• A minimum of one FSS certificate must printed and posted in the restaurant. The certificate should be laminated and in good repair.

• Critical non-conformances that put the safety of team members and/or customers at risk or the integrity of Zambrero in jeopardy, result in a Critical fail.

• Does the restaurant sell alcohol?

  Yes

  No

• Do all staff selling alcohol have Training about serving alcohol?

  Yes

  No

• All staff serving alcohol must have basic training provoided by manager and its based on Esther alcohol licence

  Yes

  No

• Yes

  No

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• All staff serving alcohol must have a current RSA certification and recorded log of this kept on file. Copies of RSA certificates should be kept in staff files.

• Yes

  No

Product Checks

• Rationale: https://www.portal.zambrero.com.au/ops-articles/core-visit-rationale

• Are all ingredients from approved suppliers and to Zambrero specifications?<br>(Including fresh produce)

  Yes

  No

• Is there an exemption in place to use non approved ingredients on site?

  Yes

  No

• Non approved Ingredients or supplier in use, without provisional approval

  Major

  Critical

• Critical non-conformances that put the safety of team members and/or customers at risk or the integrity of Zambrero in jeopardy, result in a Critical fail.

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• MAJOR = A low risk product has been purchased from a major supermarket

• CRITICAL= Un-approved supplier or high risk products and core ingredients in use

• Auditor must receive evidence that provisional approval of the supplier has been granted by Head Office

• Auditor must receive evidence that provisional approval of the supplier has been granted by Head Office

• Are correct stock rotation processes being followed? FIFO ?

  Yes

  No

• Check expiry dates of products to ensure stock is being rotated using the First In, First Out (FIFO) method

  Yes

  No

• Are preparation procedures being properly executed?

  Yes

  No

  N/A

• Review tomatoes, onions, avocados, herbs. Observe to see if washing, handling, coring etc is occuring

• Inspect all food preparation, is everything prepared using the correct recipe and dated correctly?

  Meets standard

  Below Standard

  Not acceptable

• This includes cos lettuce, coriander salsa, tomato salsa, corn salsa and IQ salsa,. There should be no conflicting stickers on prepared ingredients. Check all fresh produce is being washed prior to preparation

  Achieved

  Not Achieved

• Day Dots/Allergen Labels/Expiry date management is being used on all prepped items, thawed items and sauce bottles

  Yes

  No

• Are all dates highly visible and within holding time. Are day dots being used correctly i.e. day dot used determines the prepped date.

  Yes

  No

• Are all products available to sell and in date?

  All Live

  1-3 expired

  3+ Expired

• Check use by dates on all ingredients and prepared items

  Yes

  No

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• Does the expired ingredient pose a quality or safety risk to the business or customers?

  Yes

  No

• Critical non-conformances that put the safety of team members and/or customers at risk or the integrity of Zambrero in jeopardy, result in a Critical fail.

• Critical non-conformances that put the safety of team members and/or customers at risk or the integrity of Zambrero in jeopardy, result in a Critical fail.

• Employee food properly stored isolated to a specific area away from customer food, labelled and within date?

  Yes

  No

• No employees eating on or near preparation stations. If observation occurs of team member consuming food whilst prepping, this is not acceptable

• BYO food on site it must be isolated to a specific area away from customer food.

• No employees eating on or near preparation stations. If observation occurs of team member consuming food whilst prepping, this is not acceptable

• All equipment, ingredients and packaging are raised off the floor

  Yes

  No

• Is the rice prepared fresh and according to the recipe?

  Meets standard

  Below Standard

  Not acceptable

• Ensure black rice is cooked correctly and not crunchy.

• Is the recipe preparation guide positioned in the back of house, accurate and in use?

  Yes

  No

  N/A

• Does the guacamole look and taste fresh?

  Yes

  No

• Are proteins shredded, cut, pulled to correct specification?

  Yes

  No

  N/A

• Are corn chips prepped to correct weights?

  Under

  Over

  Yes

  N/A

H&S

• Rationale: https://www.portal.zambrero.com.au/ops-articles/core-visit-rationale

• Is the First Aid Kit in date and have blue band-aids available?<br>

  Fully stocked and in date

  Not fully stock or out of date

  No blue band aids

  No first aid kit

• Critical non-conformance must be closed out within 48 hours (unless additional time has been granted), evidence to be sent to the auditor. This results in a Critical fail.

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• The first aid kit should provide basic equipment for administering first aid for injuries
  including:
  - cuts, scratches, punctures, grazes and splinters (Bandaids MUST be blue)
  - muscular sprains and strains
  - minor burns
  - amputations and/or major bleeding wounds
  - broken bones
  - eye injuries

• Minor non-conformance must be reviewed next audit - if reoccurring is upgraded to a Major non-conformance

• The first aid kit should provide basic equipment for administering first aid for injuries
  including:
  - cuts, scratches, punctures, grazes and splinters (Bandaids MUST be blue)
  - muscular sprains and strains
  - minor burns
  - amputations and/or major bleeding wounds
  - broken bones
  - eye injuries

• Correct PPE in place, in good working condition and stored in designated, named area?<br>

  Yes

  No

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• All restaurants must have cutting gloves and suitable heat protective gloves for their cooking method

  Yes

  No

• All restaurants must have cutting gloves and suitable heat protective gloves for their cooking method

• Is the CCTV working and recording?<br>

  Yes

  No

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• Check Screen and ensure recording icon is showing. Does the MGR/Supervisor know how to access footage if required?

• Is all fire equipment clean and dust free?

  Yes

  No

• Does a Team Member know how to re-stock/re-fill chemicals?

  Yes

  No

• Where applicable (after 1st year of trading) are all pieces of equipment been PAT tested, tagged and in date?

  Yes

  No

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• "Has all fire equipment been tested and is in date?

  Yes

  No

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• Fire exit signs are up, clean and in working order

  Yes

  No

• Major non-conformance must be closed out within 2 weeks (unless additional time has been granted), evidence to be sent to the auditor.

• Was anything observed on your visit that you believe requires further investigating/discussion?

  Yes

  No

• Was anything observed on your visit that you believe may put the safety of team members and/or customers at risk or the integrity of Zambrero in jeopardy?

  Yes

  No

• Critical non-conformances that put the safety of team members and/or customers at risk or the integrity of Zambrero in jeopardy, result in a Critical fail. Head Office is notified.

• Critical non-conformances that put the safety of team members and/or customers at risk or the integrity of Zambrero in jeopardy, result in a Critical fail. Head Office has been notified.