Title Page
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Restaurant
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Conducted on
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Prepared by
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Manager on Duty
Visitor Card
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Wash, Dry & Sanitise Hands
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Pick Up Visitor Card
Check the Following
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Check ALL UBDs in the Cold Rooms
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ROCC Action Plan is utilised<br>Have you followed up?
Questions to ask a Team Member
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What was your pre shift meeting?
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Name 1 People Safety & 1 Food Safety look for on your ROCC Deployment Card?
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What is your C&M today?
Questions to ask a Manager
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Name 1 Action on the last Safety Audit?
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Name 1 Action from your ROCC Action Plan that you have improved?
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Name 1 item on the last WBC/Newsletter that isn't recognition?
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How are you performing on your BSC?
Safety
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Any Level 3 or Food Safety Issues noted?
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Any Major Safety issues noted?
Market 2 Focus
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LEVEL 3 LOOK FOR!!! All products and holding equipment - temperature checks performed on all chicken products, P&G, Burger Bench, Dairy Mix. If outside of ok temperature or close to you MUST investigate and resolve with the MOD.
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Is the MP&C in use? Are the team filling out correctly? Does the MOD know how to adjust as necessary?
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What % of Team Members have completed the Celebrating Originality focus for the Quarter?
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What % of Team Members have completed the current Collins Specific WH&S modules?
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Has the Management Team placed there #myPlan up and do they reference it during pre shift meetings? Do they keep their commitment to those team members that have signed up?
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Review what the RED CAPS are for, where they are kept, how to order more.
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Does the entire team meet company Uniform Standards
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Did you complete OM/YKR?
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Have you collected this restaurants Smallwares?
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IS there any other follow up instructions for the restaurant?
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Are there any photos that you would like to add as a part of the follow up process?
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Above Restaurant Leader
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Manager on Duty
