Restaurant Audit Report 20 06 2020 (updated)

March 13, 2021, 1:52 p.m. (+03) By Kavish Nawaz

Restaurant Audit Standards
Restaurant Name	Aziziah Tabouk Tabuk Tabuk, Tabuk Province 47914
Restaurant Audit Score %	67.11
new Restaurant Audit Score %	84.99
Senior Team Member Present:	Assistant Manager
Auditor Name:	Kavish Nawaz
Start time	March 13, 2021
Audit Type:	Unannounced Audit
(Last) Audit Date:	February 26, 2021
Copy of (Last) Audit Date:	February 26, 2021
(Last) Restaurant Audit Score (%):	86.59
Restaurant Audit Summary Report
1. RECEIPT OF FOOD
1.1. Incoming foods only received from the company's centralised distribution center.	Yes
Non-Compliance Area
1.2. Delivery vehicle condition clean, not damaged, no sources of foreign objects, interior lights covered / not damaged, no offensive odour, raw foods kept separate from other types of food and no signs of pest activity.	Yes
Non-Compliance Area
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1.3. Chilled potentially hazardous foods received and only accepted at 7.0 °C or colder.	Yes
Non-Compliance Area
1.4. Frozen foods received frozen, hard and only accepted at minus 14.0 °C or colder.	Yes
Non-Compliance Area
1.5. Food packaging condition inspected upon delivery.	Yes
Non-Compliance Area
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1.6. Food expiry date codes checked upon delivery.	Yes
Non-Compliance Area
1.7. Food quality inspected upon delivery.	Yes
Non-Compliance Area
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1.8. Received chilled and frozen foods put into cold storage immediately upon being delivered.	Yes
Non-Compliance Area
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Automatic audit failures	429.7
Receipt of Food (50 Points Possible):	50
Receipt of Food (100% Possible):	100
2. PREVENTION OF CONTAMINATION
2.1. No sewage or wastewater back up in food areas due to drainage blockages or other problems.	Yes
Non-Compliance Area
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2.2. Potable water supply available for food preparation, as an ingredient and for cleaning activities.	Yes
Non-Compliance Area
2.3. Water filters used for equipment (proofer) must be serviced and changed periodically based on the manufacturer's / service technician's recommendations.	Yes
Non-Compliance Area
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2.4. Stored, prepared and served food fit to eat, not mouldy, not rotten, not stale, not pest contaminated and no foreign object contamination.	No
Non-Compliance Area	Carbon Contamination observed on Classic Crust
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2.5. Any potentially contaminated, unfit, non-conforming, or damaged pizza/food kept in a covered red crate in the walk-in chiller or freezer in an appropriate location away from other foods.	No
Non-Compliance Area	No Red crate observed for keeping Non-Conforming product
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2.6. Stored food within its expiry date.	Yes
Non-Compliance Area
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2.7. Expiry date on all food items that are stored, prepared, defrosting or removed from their original packaging.	Yes
Non-Compliance Area
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2.8. Secondary (internal) food expiry date labelling system implemented correctly and according to the Maestro Pizza Shelf Life Guidelines Policy.	No
Non-Compliance Area	Day expiry sticker not found pasted on Toppings inside Walk in Chiller
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2.9. First In First Out (FIFO) / First Expired First Out (FEFO) stock rotation, arrangement and usage system implemented.	No
Non-Compliance Area	Stock of Nachos observed not arranged as per FIFO/FEFO policy
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2.10. Pizza cutting boards, pie server, rocking knife clean, not stained and not badly scratched, damaged, grooved or worn.	Yes
Non-Compliance Area
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2.11. Sinks designated for their different type of usage to prevent cross contamination.	Yes
Non-Compliance Area
2.12. Sufficient refrigerated and frozen storage space / capacity available at the restaurant to help minimize cross contamination risks and food storage organization.	Yes
Non-Compliance Area
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2.13. Food cans not severely dented, not blown (swollen ends), not rusting and no damage to their seams / sealing.	Yes
Non-Compliance Area
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2.14. Food, packaging, equipment, utensils, etc. stored at least 15 cm off the floor (including inside walk-in chillers and walk-in freezers) in order to facilitate effective cleaning and easy pest activity monitoring. Stack of pizza boxes at cut table, dry store & in the kitchen area should not touch the ceilings.	Yes
Non-Compliance Area
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2.15. Removal of outer cardboard boxes (deboxing) of delivered chilled products and dry products prior to placing ingredients into a chilled storage area or dry storage area (except for cheese boxes and drinks cans).	Yes
Non-Compliance Area
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2.16. Floor pallets or base (floor) crates/trays must be different colored (or easily distinguishable), clean, not damaged, and used appropriately. A clean blue basket should be used for keeping boxes, pan cover, pizza boxes, sauce dips, etc.	No
Non-Compliance Area	Crates observed not well cleaned
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2.17. Food stored covered, sealed, in closed airtight containers, closed bags, closed boxes or fully wrapped.	No
Non-Compliance Area	Dough Trolley not found covered after proofing
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2.18. Food packaging stored clean, covered / protected, away from contamination sources and not damaged (no holes, tears, rips etc.).	Yes
Non-Compliance Area
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2.19. Food storage containers are used solely to store food or food contact items and never used to store non-food contact items, cleaning chemicals or cleaning equipment.	Yes
Non-Compliance Area
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2.20. New ingredients / food never placed on top of old food in storage containers or make tables.	Yes
Non-Compliance Area
2.21. Signage, posters, and pictures not affixed to walls or notice boards with staples or pins. Do not paste any unapproved Instructions and SOP on in branch. All the SOP are available in the branch.	Yes
Non-Compliance Area
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2.22. Glass and brittle plastic materials usage minimized and controlled in food areas.	Yes
Non-Compliance Area
2.23. Potential contaminants not present in food storage areas or food preparation areas.	Yes
Non-Compliance Area
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2.24. Homemade storage holders / containers made from cardboard boxes, drink bottles or food containers must not be used in the restaurant.	Yes
Non-Compliance Area
2.25. Freezer coats clean, not damaged and stored on hooks or a coat hanging rack when not in use, never hung on dry storage racking.	Yes
Non-Compliance Area
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2.26. Team member outdoor clothing, bags and personal belongings stored in their designated storage area and separate from food preparation areas, food contact items, dry foods, packaging, cleaning materials and work uniforms.	Yes
Non-Compliance Area
2.27. Maintenance tools and spare equipment/parts stored in a separate area from food, food packaging, and other food contact items. Maintenance tools are clean & free from any rust and arrange properly in the box	Yes
Non-Compliance Area
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2.28. Food security measures are adequately implemented at a restaurant.	Yes
Non-Compliance Area
Prevention of Contamination (172 Points Possible):	126
3. TEMPERATURE CONTROL
3.1. Three working and calibrated thermometers available and stored in a clean location. 01 Red & 01 white probe thermometer for food and 01 Infrared not contact thermometer to check the employee's body temperature.	Yes
Non-Compliance Area
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3.2. Probe thermometers sanitized before being put into food and after each use.	Yes
Non-Compliance Area
3.3. Probe thermometers accurate to within +/-1.0°C of 0.0°C in ice water and +/-1.0°C of 100.0°C in boiling water.	Yes
Non-Compliance Area
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3.4. Chillers, make tables (under-cabinet & top bin) & countertop chiller operating between 0.0°C to 4.0°C.	Yes
Non-Compliance Area
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3.5. If potentially hazardous cold food is 4.0°C or hotter due to equipment issues or a time control system being used (at the make table), the 4 hours rule must be operated along with a verifiable time recording system.	Yes
Non-Compliance Area
3.6. Freezers operating at minus 16.0°C to minus 24.0°C.	Yes
Non-Compliance Area
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3.7. Frozen food defrosted (thawed) in a refrigerator ahead of time, never at room temperature and in accordance with the Maestro Pizza Thawing and Expiration Process of Frozen Product according to company shelf-life policy.	Yes
Non-Compliance Area
3.8. Cuttable pizza warmer operating between 50 °C to 60.0°C (Surface temperature under warmer).	Yes
Non-Compliance Area
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3.9. Food cooked to a safe internal temperature of 75.0°C or hotter. Standard temperature and time of the oven must be operating between, Oven: Middleby/Linchon 465°F ± 5.0°F, Belt speed: Middleby 4min 55sec, Linchon 5min40sec.	Yes
What is the Display temperature of Oven 1 & Oven 2? What is the display and actual belt speed or cooking time of the product?	Checked
Is the oven finger setting correct ?	Checked
Non-Compliance Area
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Temperature Control (58 Points Possible):	58
Temperature Control (100% Possible):	100
4. PRODUCT QUALITY
4.1. Weighing scales calibrated with a 10g test weight and a 100g test weight on a weekly basis.	Yes
Non-Compliance Area
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4.2. Non-vegetable foods segregated from vegetable foods and items properly separated on storage shelves in the chiller room, makeline. Different scoop use for vegetable & non-vegetable.	Yes
Non-Compliance Area
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4.3. Canned ingredients and fresh vegetables are drained properly before being transferred into the make table. Rocca leaves should be sanitized and free from off odor, foreign matters ( dust & insects) & spoiled leaves.	Yes
Non-Compliance Area
4.4. 8/12 hours expiration/timing system is followed for all food ingredients at the make table (top containers) and cut station.	Yes
Non-Compliance Area
4.5. All toppings at the make table are fresh, correct appearance, and good quality. The temperature of the product should be 1.0°C to 4.0°C.	Yes
Non-Compliance Area
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4.6. Sweet dough/classic/stuff crust is thawed for 10-15 minutes before proofing. Folding of stuff/classic crust/sweet dough as per the company standard. Volcano dough should be dock after proofing.	Yes
Non-Compliance Area
4.7. Bad quality dough (under proofed, over-proofed, dough touching pan cover, dough with bubbles, collapsed, dry dough, etc.) discarded prior to use.	Yes
Non-Compliance Area
4.8. Dough is proofed on a clean trolley and shelves.	Yes
Non-Compliance Area
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4.9. Dough is proofed at the correct temperature, humidity, and time.	Yes
Non-Compliance Area
4.10. Dough is sauced using the quality rings per standard and team members are aware about sauce quality, measurement, and saucing procedures.	Yes
Non-Compliance Area
4.11. All toppings are properly portioned on pizzas per standard and applied in the correct order and evenly distributed around the pizza.	No
Non-Compliance Area	Team observed using 1/2 Oz. scooper instead of 3Oz. Ladle, corrected immediately
4.12. Pizza and side dishes are properly prepared per standard guidelines and signage. Team members are aware about New products.	No
Non-Compliance Area	SOP not followed for Ranchy Jalapeño Pizza
4.13. Product (pan pizza, vegetable topping, chicken topping, dough temperature, one side disc, etc.) is baked at standard temperature and time and the product temperature checked after baking.	Yes
Temperature of Pizza Side dish ( Bite or wings )	Checked
Non-Compliance Area
4.14. Finished product has good organoleptic quality (appearance, color, aroma, and taste).	No
Non-Compliance Area	Team not added Jalapeño in Ranch Jalapeños
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4.15. Sauce dispensing squeeze bottles are clean and have no offensive / off odor. All the sauce bottle stored in countertop chiller.	Yes
Non-Compliance Area
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4.16. Topping cups, ladle, and quality rings for pans are clean.	No
Non-Compliance Area	Sauce Ladle cleaning not good, splashes observed
Product Quality (154 Points Possible):	100
Product Quality (100% Possible):	64.94
5. PERSONAL HYGIENE & HEALTH
5.1. Team members aware of the illness policy. All team member body temperature 35.0°C to 36.8°C. All team members should have their valid Baladiya card & Iqama.	Yes
Non-Compliance Area
5.2. At least one dedicated hand wash sink in the kitchen.	Yes
Non-Compliance Area
5.3. Hand washing method poster / sign setting out the "hand washing steps" located on the wall beside all hand wash sinks.	Yes
Non-Compliance Area
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5.4. Fingernail brush located at each kitchen hand wash sink.	Yes
Non-Compliance Area
5.5. Fingernails clean, short and evenly trimmed (no evidence of nail biting).	Yes
Non-Compliance Area
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5.6. 60 minutes hand washing audible alarm system operated and all team members washing their hands within 5 minutes of the alarm sounding.	Yes
Non-Compliance Area
5.7. Hand washing conducted regularly.	Yes
Non-Compliance Area
5.8. Correct hand washing and drying method followed.	Yes
Non-Compliance Area
5.9. Disposable aprons & Hand gloves powder free not damaged and never reused if they have been removed..	Yes
Non-Compliance Area
5.10. Team members have good standards of personal grooming. Team must have short hair and wear arm sleeves if they have long hair on hand.	Yes
Non-Compliance Area
5.11. Uniform worn is approved, clean, not wrinkled (ironed), not damaged and with no loose threads or buttons.	Yes
Non-Compliance Area
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5.12. Team members wear hairnet and cap in the kitchen and food storage areas.	Yes
Non-Compliance Area
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5.13. Team members wear facemasks over their nose and mouth when in the kitchen and food storage areas.	Yes
Non-Compliance Area
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5.14. All food handlers are clean shaven, only sales and delivery team members may have beards, moustaches or goatees ( only applicable if they are not working inside the kitchen).	Yes
Non-Compliance Area
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5.15. No exposed jewelry is worn. No Bluetooth headset used while working inside the kitchen area.	Yes
Non-Compliance Area
5.16. No open cuts, wounds, burns or sores. Cuts, wounds, burns and sores covered with clean, high visibility, waterproof plasters or dressings.	Yes
Non-Compliance Area
5.17. No eating, drinking, smoking, spitting, chewing gum, chewing tobacco, chewing paan, chewing betel or other unhygienic habits in the restaurant.	Yes
Non-Compliance Area
Personal Hygiene & Health (98 Points Possible):	98
Personal Hygiene & Health (100% Possible):	100
6. CLEANING & CONDITION STANDARDS
6.1. Floors clean with no food residue build-up or detritus accumulation, particularly in corners, behind and under large equipment, at floor / wall junctions and in tile grouting.	Yes
Non-Compliance Area
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6.2. Floor drains clean, no offensive odour, freely draining, not damaged and fully covered or sealed.	Yes
Non-Compliance Area
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6.3. Walls and doors clean, no food splashes, not stained and paint not flaking, chipped or damaged.	Yes
Non-Compliance Area
6.4. Ceilings clean, no mould growth and not stained or water marked.	Yes
Non-Compliance Area
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6.5. Lighting clean with no excessive accumulation of dust or insects.	Yes
Non-Compliance Area
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6.6. Ventilation and air conditioning systems clean, no dust build-up, rust, paint chipping, no water or condensation leakage and maintaining cool temperatures in food areas.	Yes
Non-Compliance Area
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6.7. Refrigeration units, proofers and freezers clean, no dust accumulation, no food on the floor, free from mould and no offensive odour.	Yes
Non-Compliance Area
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6.8. Refrigeration units, proofers and freezers not damaged, not rusting and not leaking.	No
Non-Compliance Area
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6.9. Ovens and their conveyor belts, side glass window clean, no accumulation of grease, no excessive carbon build-up, and no rust or damage.	Yes
Non-Compliance Area
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6.10. Cooking area ventilation hood clean, free from dust , grease accumulation, rust and not damaged. Fresh air are switched on.	Yes
Non-Compliance Area
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6.11. Make tables and delivery tables clean, with no offensive odor, no leakage under-counter, no rust and not damaged. Make table fan cover clean, no damage, no rubber gasket, no chipped and no damaged make handle.	Yes
Non-Compliance Area
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6.12. Sinks including their coiled spray hoses, taps, plug holes and overflow holes clean, not rusting or damaged.	Yes
Non-Compliance Area
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6.13. Equipment, utensils, scissors, small wares, pans, containers, etc. washed hygienically in clean sinks with clean hot water. Clean utensils stored on a separate shelf from unclean utensils	Yes
Non-Compliance Area
6.14. Washed equipment, utensils, scissors, smallwares, pans, containers etc. stored clean (free from dirt, grease, food residues, stains, offensive odour etc.) and stored in a clean location / container.	No
Non-Compliance Area
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6.15. Washed equipment, utensils, scissors, smallwares, pans, containers etc. stored not damaged (cracked, chipped, rusting, heat abused / deformed etc.).	No
Non-Compliance Area
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6.16. Table mounted can openers, weighing balances, order ticket machines, tissue dispensers, water dispensers, hairnet holders, mask & hand gloves holders, trolleys, ladders, CCTV, and other kitchen equipment/fittings clean, not damaged and appropriately located.	Yes
Non-Compliance Area
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6.17. Food preparation tables clean, non-absorbent, smooth and not damaged (cracked, chipped, rough, pitted, rusting etc.).	Yes
Non-Compliance Area
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6.18. Dry food storage areas clean, cool, dry and well organised.	Yes
Non-Compliance Area
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6.19. Dry food storage area racking, shelves and storage cupboards clean, stable and not damaged (rusting, peeling plastic, chipped / flaking paint etc.).	Yes
Non-Compliance Area
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6.20. Kitchen waste bins clean, located away from food and food contact items, no offensive odour, not overflowing, not damaged or cracked, closed lids / covered, have a working foot pedal operated lid (hands free) and lined with a plastic bag.	Yes
Non-Compliance Area
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6.21. External / main waste storage areas maintained clean and waste bins clean, covered, not overflowing and in good condition.	Yes
Non-Compliance Area
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6.22. Electrical boxes, breaker panel, electric outlets maintained clean, in good condition, and no combustible items stored inside these areas.	Yes
Non-Compliance Area
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Cleaning & Condition Standards (126 Points Possible):	96
Cleaning & Condition Standards (100% Possible):	76.19
7. CLEANING CHEMICALS & EQUIPMENT
7.1. Only approved chemicals suitable for food environments used in the restaurant.	Yes
Non-Compliance Area
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7.2. Cleaning activities do not put food or food contact items at risk of aerosol chemical contamination or direct chemical contamination.	Yes
Non-Compliance Area
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7.3. Sanitizer chemical easily available and stored appropriately in different areas of the kitchen and in the service area.	Yes
Non-Compliance Area
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7.4. Wall mounted automatic dilution chemical dispensers clean, have no black marks / mould in their pipes, not damaged, operating correctly, calibrated routinely and within their service expiry date.	Yes
Non-Compliance Area
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7.5. Chemicals stored in a designated storage area separated (greater than 30 cm) and not directly above food, food packaging or food contact items.	Yes
Non-Compliance Area
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7.6. Chemical containers clean (no spilled chemical), sealed (closed lids / caps), not damaged and never used to store food (even if thoroughly washed).	Yes
Non-Compliance Area
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7.7. Chemical containers and chemical spray bottles clearly labelled with the name of chemical (colour coding only is not acceptable).	Yes
Non-Compliance Area
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7.8. Cleaning sponges / pads / brushes / scourers / wiping cloths / scrapers used for equipment washing are clean (not badly food soiled or black / brown colour), no offensive odour, not damaged / deteriorated and stored in a labelled container of sanitizer solution.	Yes
Non-Compliance Area
7.9. Cleaning sponges / pads / brushes / scourers / wiping cloths / scrapers and waste bin bags must be stored away from food, food packaging and food contact items.	Yes
Non-Compliance Area
7.10. Floor cleaning equipment: Mops, brushes and squeegees must be stored hanging on wall racks / hooks and segregated from food and food contact items.	Yes
Non-Compliance Area
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7.11. Mops, brushes and squeegees must be stored clean, have no offensive odour, no rust, not worn or damaged, no peeling plastic on handles and no uncovered wood handled equipment.	No
Non-Compliance Area	Unclean Mop Bucket and Mop Sink
7.12. Colour coded floor cleaning equipment.	Yes
Non-Compliance Area
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7.13. Disposable plastic apron worn to cover uniform when cleaning the toilet and conducting other very dirty cleaning tasks.	Yes
Non-Compliance Area
Cleaning Chemicals & Equipment (72 Points Possible):	68
Cleaning Chemicals & Equipment (100% Possible):	94.44
8. PEST CONTROL
8.1. Professional pest control technician inspecting the restaurant at least monthly and implementing effective measures to prevent pest issues and control any pest activity.	Yes
Non-Compliance Area
8.2. Pest activity in the restaurant does not present significant, imminent risk of injury to health due to a pest infestation in different areas and / or pest contamination of surfaces, food contact items or food.	No
Non-Compliance Area	Cockroach observed near the dish wash area
8.3. Kitchens and dry storage areas free from pest activity (rats, mice, cockroaches, flies, ants, spiders, weevils, cats, dogs etc.).	Yes
Non-Compliance Area
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8.4. Front of house areas free from pest activity (rats, mice, cockroaches, flies, ants, spiders, weevils, cats, dogs etc.).	Yes
Non-Compliance Area
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8.5. Exterior areas free from pest activity (rats, mice, cockroaches, flies, ants, cats, dogs etc.).	Yes
Non-Compliance Area
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8.6. Restaurant effectively sealed and pest proofed to prevent pest access and pest harbourage. Plastic strips & brushes on the main door in good conditions not damaged or torn.	No
Non-Compliance Area	Gap observed in external door, needs to install door strip
8.7. Good standards of housekeeping and organization maintained in all areas.	Yes
Non-Compliance Area
8.8. Air curtains & sensors located at exterior entrance doors, clean, not damaged, the flow of air curtains effective, and in good working condition (operate when the exterior door is open).	No
Check Air curtain flow & Sensor is working	Checked
Non-Compliance Area	Air Curtain observed dusty
8.9. Internal rodent control devices (gluetraps only used) located away from food, food packaging, drinks and food contact items.	Yes
Non-Compliance Area
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8.10. Non-explosive (glueboard) type insect killers located at least 2 metres away from and not located directly above food areas, shelves or food contact items. Explosive type insect killers are not used in any food preparation areas or food storage areas.	Observation
Non-Compliance Area	One Pesto light observed busted in Dine area
8.11. Exterior pest control devices (poison bait boxes and mechanical traps) clean, appropriately located near entrances / exits, not damaged and securely positioned (attached to the wall or affixed to the ground).	Yes
Non-Compliance Area
8.12. Exterior areas well drained with no standing water.	Yes
Non-Compliance Area
Pest Control (62 Points Possible):	34
Pest Control (100% Possible):	54.84
9. SERVICE AND CUSTOMER AREAS AND DELIVERY
9.1. Customer areas clean, tidy, and well maintained. Entrance door, glass partition, swing door, Floors, walls, doors, ceilings, ventilation, air conditioning units, etc. clean, no dust accumulation, and not damaged. Exterior doors and windows clean with no fingerprints or water / smear marks.	Yes
Non-Compliance Area
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9.2. Customer area waste bins clean (inside and outside) and not rusty & damaged. Fixtures, fittings, CCTV, lights and high level areas clean, no dust accumulation and in good condition.	Yes
Non-Compliance Area
9.3. Service areas including cupboards, shelves, counters, waste bins, cash registers etc. clean, not dusty and not damaged or rusting. Stored items organized properly and neatly. No unnecessary items stored in service area cupboards or on shelves.	Yes
Non-Compliance Area
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9.4. Customers while entering are greeted or not; all items are properly served to customer with tissue paper sauce sachets/ drinks in poly bag. Gift items given to every customers if available in branch..	Yes
Non-Compliance Area
9.5. Order taking computer and display menu TV properly hung on the wall , clean and free from dust. . Electrical wires for cash registers , order taking computer ( POS), TV screens and other electrical equipment clean (not dusty), properly organized / routed and cable tied together or affixed where necessary.	Yes
Non-Compliance Area
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9.6. Storage containers ( Blue basket or SS container ) for sauce sachets clean, free from debris accumulation and not damaged.	Yes
Non-Compliance Area
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9.7. Table tops cleaned and sanitized promptly after customers have finished their meal. Only disposable paper towels or clean sanitized wiping cloths used for cleaning the tables tops. No chewing gum under customer tables.	Yes
Non-Compliance Area
9.8. Tables , chairs & Sofa chairs are clean , free from food residue & in good condition (not damaged, not excessively chipped, not cracked, no ripped covers, not wobbling etc.).	Yes
Non-Compliance Area
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9.9. Sunblinds are clean , free from dust & not damaged	Yes
Non-Compliance Area
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9.10. Pizza delivery bags/pouches, thermal bag chargers & Pizza warmer is clean, not damaged, and connected to the charger and in working condition.	Observation
Non-Compliance Area	Cook Tek machine not found working
9.11. Delivery cars are clean & have sanitizer inside, (no nutshells, candy wrappers or other food litter on the floor), not dusty inside, no offensive odor, no signs of smoking, no unnecessary items stored, and takeaway menus not on the floor. Logo on delivery car clean not damaged. Boot compartment of delivery cars clean and tidy. Delivery cars locked when the driver is not inside or within the eyesight of the delivery car. Pizza delivery bags are connected to the charger in the delivery car.	Yes
Non-Compliance Area	Team using Old Delivery Bags
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9.12. Exterior area (front and back) clean and has no litter, cigarette butts, or food debris. Exterior lights and signage clean, not damaged, and in good working condition. Exterior signboard clean and displayed prominently / appropriately. Exterior waste bins clean, covered, not damaged, and no offensive odor.	Yes
Non-Compliance Area
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Service and Customer Areas and Delivery (46 Points Possible):	46
Service and Customer Areas and Delivery (100% Possible):	100
10. TOILETS
10.1. Customer / team member toilets and their cubicles clean, not stained, not damaged and no offensive odour. Silicon sealing around Cubicles & hand wash sink clean, not stained, even (smooth) and not moldy.	Yes
Non-Compliance Area
10.2. Team member rest areas, team member changing rooms and their equipment, fittings and fixtures clean, tidy (clutter free), organized and maintained in good structural condition.	Yes
Non-Compliance Area
10.3. Office areas, printer clean, not dusty, tidy (clutter free), organized and maintained in good structural condition.	Yes
Non-Compliance Area
Toilets & Team Member Areas (12 Points Possible):	12
Toilets & Team Member Areas (100% Possible):	100
11. HEALTH & SAFETY
11.1. Team members aware of the accident reporting procedure.	Yes
Non-Compliance Area
11.2. First aid kit / box available, properly stocked (according to the Approved List, which should be located inside the box) and stored in an easily visible location (ideally wall mounted).	Yes
Non-Compliance Area
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11.3. Personal protective equipment (oven gloves, goggles, gauntlets, plastic aprons, facemasks etc.) clean, not damaged and easily available in the kitchen.	Yes
Non-Compliance Area
11.4. Slip and trip risks minimized.	Yes
Non-Compliance Area
11.5. Fire extinguishers clean, in accessible and appropriate positions, have proper signage, a service label and an accidental release pin / seal in position.	Yes
Non-Compliance Area
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11.6. Fire escape routes and emergency exits unobstructed, well signed and easy to see and follow.	Yes
Non-Compliance Area
11.7. Combustible materials not stored near ovens or other heat sources.	Yes
Non-Compliance Area
11.8. Team members aware of the emergency fire procedures for the restaurant to ensure they know 'What to Do in the Event of Fire'.	Yes
Non-Compliance Area
11.9. Food security measures are adequately implemented at a restaurant. The emergency number must be displayed at the office table (Police/Fire/MOH/Ambulance)etc.	Yes
Non-Compliance Area
Health & Safety (36 Points Possible):	36
Health & Safety (100% Possible):	100
12. RESTAURANT DOCUMENTATION
12.1. Restaurant Visitor Record completed by visitors to the restaurant (pest control technicians, maintenance team members, engineers, auditors etc.) and their fitness to enter the kitchen, service areas or food storage areas assessed and recorded.	Yes
Non-Compliance Area
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12.2. Communications Record completed regularly and message actions followed through to completion and have a sign off and date.	Yes
Non-Compliance Area
12.3. Delivery Inspection Records up-to-date, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
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12.4. Daily Safety Check Records up-to-date, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.5. InterChange Branch Transfer Records up-to-date, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.6. Top Ten Daily Management Checks up-to-date, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.7. Daily Operations Check Records up-to-date, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.8. Refrigerator Air Temperature Records up-to-date, temperature readings taken twice daily, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.9. Freezer Air Temperature Records up-to-date, temperature readings taken twice daily, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.10. Dough Proofing, Thawing Sheet Records up-to-date, all boxes properly completed, and the writing clear and readable.	Yes
Non-Compliance Area
12.11. Wastage Records up-to-date, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.12. Daily Cleaning Records up-to-date, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.13. Weekly Cleaning Records up-to-date, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.14. Weekly Calibration Records up-to-date, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.15. Weekly Food Temperature Records up-to-date, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.16. Hand Wash Sink Hot Water Temperature Records (Kitchen and Toilets) up-to-date, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.17. Crawling Insect Monitoring Trap Records up-to-date, all boxes properly completed for kitchen traps and the writing clear and readable.	Yes
Non-Compliance Area
12.18. Insect Killer Monitoring Records up-to-date, all boxes properly completed for kitchen traps and the writing clear and readable.	Yes
Non-Compliance Area
12.19. Sanitizer Concentration Check Records up-to-date, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.20. Top Ten Weekly Management Checks up-to-date, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.21. Grease Trap Cleaning Record up-to-date, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.22. Monthly Check Records up-to-date, all boxes properly completed and the writing clear and readable. Corrective actions taken and recorded as necessary.	Yes
Non-Compliance Area
12.23. Accident & Near Miss Records updated when injuries or near miss accidents occur with all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.24. Preventative Maintenance Records up-to-date, all boxes properly completed and the writing clear and readable. Corrective actions taken and recorded as necessary.	Yes
Non-Compliance Area
12.25. Senior Management Monthly Review Records (Multi-Site Manager) up-to-date, completed within the first 15 days of the next month by a multi-site manger, all boxes properly completed and the writing clear and readable.	Yes
Non-Compliance Area
12.26. Chemical Material Safety Data Sheets (MSDS) available for all cleaning chemicals used in the restaurant.	Yes
Non-Compliance Area
12.27. Water supply microbiological and chemical testing reports available, latest report dated within the last 12 months and results are acceptable or appropriate corrective actions were taken.	Yes
Non-Compliance Area
12.28. Pest control technician service reports available for their inspection visits (at least the last 6 months kept on file).	Yes
Non-Compliance Area
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12.29. Pest control technician service reports include details of the pest activity found, pest control treatment applied and pest control improvement recommendations (cleaning, structural proofing and minimization of pest harbourage).	Yes
Non-Compliance Area
12.30. Map of pest control devices (poison bait boxes, glueboards, mechanical traps, insect killers, insect monitoring traps etc.) available, accurate and dated. Restaurant map / plan shows the location and number of all internal and external pest control devices.	Yes
Non-Compliance Area
12.31. Food Hygiene Training Records up-to-date for all team members.	Yes
Non-Compliance Area
12.32. Fire Safety Training Records up-to-date for all team members.	Yes
Non-Compliance Area
Restaurant Documentation (188 Points Possible):	188
Restaurant Documentation (100% Possible):	100
13. PREVIOUS AUDIT CORRECTIVE ACTIONS
13.1. More than 80% completion of the non-compliance areas from the previous restaurant audit.	Yes
Non-Compliance Area
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13.2. 100% completion of the non-compliance areas from the previous restaurant audit.	No
Non-Compliance Area	100% completion of the non compliance areas from the previous audit were not achieved by the team
Any AFF points of 300 points?	No
Previous Audit Corrective Actions (100% Possible):	86.54
Previous Audit Corrective Actions (52 Points Possible):	45
Final Scores
Restaurant Audit Score (1,124 Points Possible):	955
new Restaurant Audit Score (1,126 points possible + any AAF)	957
Restaurant Audit Standard	Some Improvements Required
Automatic Audit Failures	No Automatic Audit Failures
Auditor Signature
Branch Manager Signature
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