Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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Are secondary timers set on all food items?
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Are waste bins in position?
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Has waste been counted in the last hour?
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Are grills clean and vats filtered?
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Is rotation in the walk in fridge correct?
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Are all items in date in the walk in fridge?
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Ate all meat, fish and cafe products covered in the walk in freezer?
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Is VCM correct? Does the UHC match the PLS? Are timers not being rolled?
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Is the drinks waste entered during shift?
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Have the coffee grinders been calibrated? Are small's and talls running at 25-35 sec and standard 20-30sec?
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Does cafe stock match build To's?
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Are stock areas locked?
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Do crew know the top losses and waste items? And actions?
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What are the top losses and waste items and actions?