Title Page

  • Site conducted1

  • 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
  • Date

  • Completed by

Shop Front

  • Is the pavement clean?

  • Is the A-Frame/Are the poster holders clean and showing current posters?

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

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

  • Are the windows clean and free of smears?

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

  • Is the Zambrero over-door signage clean?

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

  • Are the opening times correct?

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

Service

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?

  • Suggestive selling

  • Advised of chargeable extras?

  • Recommendations/Make it a Meal

  • Encourage to sign up to Squid

  • Friendly manner throughout the transaction

  • Fond farewell

Team Member # 2

  • Was the customer greeted on arrival?

  • Suggestive selling

  • Advised of chargeable extras?

  • Recommendations/Make it a Meal

  • Encourage to sign up to Squid

  • Friendly manner throughout the transaction

  • Fond farewell

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

  • Service Observations
  • Are all team members wearing the correct uniform?

  • Hair tied back, hat and headbands being worn

  • Zambrero top

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

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

  • 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?

  • Did the team deal with the queue length appropriately?

  • Can the team member explain what is Plate 4 Plate

Product Quality & Presentation

Product Quality & Presentation

  • Product #1 - Burrito

  • Product # 2 - Nachos or Hard Tacos

  • Product # 3 - Quesadilla

Front of House

Servery

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

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

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

  • 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?

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

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

  • Including POS and EFTPOS units.

  • Is the drinks fridge stocked and well displayed?

  • 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>

  • Walls clean and well presented?

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

  • Are clean as you go practices being carried out?

  • Is the restaurant "lunch ready"?

  • Is there a printed allergen sheet in restaurant?

Customer Area

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

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

  • Is the floor clean and free of debris?

  • Are napkins available in their holders?

  • Is the kiosk clean and working?

  • Ate the pendant lights clean and on?

  • Are the track lights clean?

  • Are the wall lights clean and on?

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

  • Banquette and booth seating clean?

  • AC, Heater and ventilation vents dust free?

  • Is the customer WC clean and well stocked?

Back of House

BOH Cleanliness

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

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

  • 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?

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

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

  • Are the dry racks clean and free of build up

  • 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

  • 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?

  • Check bench shelving is clean behind smallwares and ingredients.

  • Are the floors clean and in good repair?

  • 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?

  • 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?

  • 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

  • Is there any evidence of Pest activity?

  • 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?

  • 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?

  • 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

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

    1.Ezzys.png
  • Dicing grid is clean, sanitized and stored correctly

  • 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.

    2.Dicing grid.png
  • Tortilla press clean and free of build up

  • Expectation is cleaned daily.

  • 1.Tortillas.png
  • Quesadilla press clean and free of build up

  • Expectation is cleaned daily.

    5.Quesadillas.png
  • Salamander clean and free of build up

  • Expectation is cleaned daily.

    6.Salamander.png
  • Microwaves clean and free of build up

  • 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.

    7.MIcrowaves.png
  • Robotcoup clean and free of build up

  • 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

  • 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

  • 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?

  • 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?

  • What is not at correct temperature?

  • 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.

Exterior - BOH

Bin Area

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

  • Is the floor clean and well maintained?

  • Is there any evidence of pest activity?

Staff Area

  • Clean

  • Is there any cigarette butts?

Compliance

  • Have all outstanding items from previous audit been resolved?

Leadaboard

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

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

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

  • 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?

  • Minor non-conformance must be reviewed next audit

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

  • 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

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

  • 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?

  • 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

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

  • Are daily tasks being completed as required?

  • 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

  • Tasks Compliance.png

Food Safety

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

  • Is FIFO followed in the cold room?

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

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

  • 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?

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

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

  • Are clean, sanitised equipment and utensils being used?

  • 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?

  • 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?

  • Non approved chemicals in use, without provisional approval

  • 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?

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

  • 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?

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

  • 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

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

  • 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?

  • 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.

    image002.png
  • 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?

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

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

  • 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.

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)

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

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

  • 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 ?

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

  • Are preparation procedures being properly executed?

  • 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?

  • 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

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

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

  • Are all products available to sell and in date?

  • Check use by dates on all ingredients and prepared items

  • 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?

  • 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?

  • 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

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

  • Ensure black rice is cooked correctly and not crunchy.

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

  • Does the guacamole look and taste fresh?

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

  • Are corn chips prepped to correct weights?

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>

  • 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>

  • 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

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

  • Is the CCTV working and recording?<br>

  • 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?

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

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

  • 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?

  • 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

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

General Comments

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

  • 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?

  • 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.

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