STANDARD OF OPERATIONS EVALUATION
High
Impact
Fail
FRONT OF HOUSE
SubSection
FOH
Exterior
FOH
Customer
Area
FOH
General
Store
Vibe and
Customer
Comfort
Front
Counter
Uniforms
1
2
1
1
2
Low
Impact
Fail
4
4
2
2
2
Seq
Question
Type
Impact
Allow
NA
1
Signage clean and functional. Off in day and on after 6pm.
Yes/No
High
No
2
Flags, umbrellas and banners are clean and in excellent condition (if
applicable)
Yes/No
Low
Yes
3
Pavement is swept and free of rubbish
Low
Yes
4
Outside furniture neat and clean
Low
Yes
5
Windows are free of cracks or scratches
Low
No
6
Presence of window decals (new stores - new logo) is neat/clean/
straight. Trading hours must be displayed (compulsory)
Low
No
7
Exterior lighting is clean and in working order (if applicable)
Low
Yes
8
Posters or credit card decals are not on windows, max 1 security decal/
Halaal decal per shop front (bottom right corner)
Low
No
9
Shop front in pristine condition - door panels/doors/handles/aluminium
frame/paintwork
Low
No
10
Interior furniture neat and clean (check under all chairs and vinyl not
torn or faded)
Yes/No
High
No
11
FOH in pristine condition walls/ floors /POS / menu boards and front
counter /air con ducts/mirrors
Yes/No
Low
No
12
FOH Lighting all present and working
Yes/No
High
No
13
No items are stored on top of Display Fridge and is also clean
underneath
Yes/No
Low
Yes
14
Bin - Correct spec on wheels with a lid. (Push stickers visible, check
fullness and cleanliness, and bag must not be visible more than 5cm)
Low
No
15
Display Fridge - check fan/ condenser/ exterior/ glass/ decals/ interior is
clean/ light cover
Low
Yes
16
Menu Boards/What’s Up Wall/POS light boxes are correctly illuminated/
on. All rubber seals present
Low
No
17
Menu backing boards are clear Perspex, front Perspex is a matt finish
Low
No
18
POS current promotion is displayed
High
No
19
Fridge decals present, to spec, neat
Low
Yes
20
Display fridge is packed according to layout and merchandised
correctly
Low
Yes
21
Tiles in customer area are free of cracks
High
No
22
No exposed electrical wires - (all wires must be in neat conduit)
High
No
23
Paintwork, ceiling boards, shop fitting and air ducts must be in good
condition
Low
No
24
Entrance and kitchen mat is present and in excellent repair and clean
Low
Yes
25
Music playing in the Restaurant, balanced through the ceiling speakers
and creating a pleasant vibe and atmosphere (Suggest VH1 - DSTV
Music Channel)
Yes/No
High
Yes
26
TV always to be switched on (VH1)
Yes/No
Low
Yes
27
Magazine Rack is present and magazines are clean, neat and neatly
packed, not older than 3 months and family orientated
Yes/No
Low
Yes
28
Balloon stand present and according to spec, clean and balloons
available according to trade
Yes/No
Low
Yes
29
No non-approved or non-current promotions are displayed.
Yes/No
Low
No
30
No non-spec items to be present on the counter (no collection tins)
Yes/No
High
No
31
Menu Holder is full of current spec customer comment cards and
menus - no flyers!
Yes/No
High
No
32
Each POS has a till talker, all till talkers are neat and tidy. The till talker
holder is the correct spec
Low
No
33
Stainless steel dome clean and correctly filled. (Straws/SO8 bags/
serviettes/plastic knives and forks correctly wrapped in serviettes)
Low
Yes
34
No evidence of eating, chewing gum, personal reading material, sitting
or drinking behind the counter
High
No
35
Under counter lights operational and present
High
Yes
36
Hot holding cabinet clean/ stocked for trade/ in excellent condition
High
Yes
37
All crew are in complete uniform, all uniform is the current spec.
including flat closed black shoes and black socks
High
No
38
No non-spec items are worn
39
Visible undergarments are plain black
Low
No
40
No jewellery to be worn in the food prep area. Jewellery as per ops
standards. (Traditional jewellery must be covered with a clean white
bandage/ wrist net) No visible tattoos.
High
No
41
Uniforms are clean, ironed and in good repair and properly fitted
High
No
18383 Debonairs Pizza Standard of Operations Evaluation October 2013
Yes/No
DEBONAIRS PIZZA © October 2013. All materials included in this document are protected under copyright law and may not be used, duplicated, or sold without written permission.
No
Score
STANDARD OF OPERATIONS EVALUATION
High
Low
Impact Impact
Fail
Fail
CUSTOMER EXPERIENCE
SubSection
Counter
Service
On-Phone
Service
Up-Selling
Complaints
and
Compliments
Delivery
Service
Staffing
Capacity
3
1
1
1
1
1
0
0
0
0
2
0
Seq
Question
Type
Impact
Allow
NA
42
Eye contact is made with the customer before they reach the counter,
and they are greeted with a smile - FM to observe from a customers
view
Yes/No
Low
No
43
The Debonairs Pizza counter Dictum is visible and followed in
Restaurant
Yes/No
High
No
44
All POS have the current promotion on the till slip communication (N/A
to combo stores with same server)
Yes/No
High
Yes
45
Counter orders delivered within 8 minutes (2 minutes for Express
stores)
Yes/No
High
No
46
CPA - Company and Store details are visible on all till slips
Yes/No
High
No
47
All POS and printers working
Yes/No
High
No
48
ADSL in store and working (Online ordering is in place and functional)
Yes/No
High
Yes
49
Sufficient capacity in place for dine-in ( Pizza Plates / Side Plates /
Stainless Steel Knives and Forks / Glasses) - 60% to seating capacity
Yes/No
High
No
50
Telephone is answered within 3 rings
Yes/No
High
No
51
Pronunciation – the customer is able to hear and understand the
employee clearly and distinctly. Cashiers to be verbally clear.
Yes/No
Low
No
52
Restaurant has the min required and functional incoming telephone
lines for restaurant format
Yes/No
High
No
53
FOH team members must attempt to promote the current promotion
with every order and offer extra cheese and cold drinks (UPSELL)
Yes/No
High
No
54
Restaurant achieves more than 7 % to turnover on extra cheese sales
(Per Event = every 2 months) - EXCLUDES EXPRESS
High
Yes
55
Restaurant achieves over 16% on drinks per transaction (Per Event =
every 2 months) - ALL STORE TYPES
High
No
56
Manager is accountable for handling of complaints effectively and
complaints are responded to within 24hrs and the FM and the Call
Centre have been notified
High
No
57
Less than 2 legitimate customer complaints to MSO (Per Event = every
2 months) - Complaints of any nature
High
No
58
Daily Customer Call-backs made and recorded for delivery customers(
4 per day). FM to verify and make 1 call back
High
Yes
59
Hot or not is correctly utilized in the restaurant - customer receives the
pizza hot and fresh - dot still red
High
Yes
60
Hot Acutemp discs 1 per 4 pizzas, correct spec and in excellent
condition
High
Yes
61
Sufficient bill folders for all outgoing orders. Correct spec used (1 per
driver) and in good condition
High
Yes
62
Driver has customer comment cards in delivery bag
High
Yes
63
Min of 2 branded bikes/vehicles with boxes and branding is to spec,
ensure effective delivery platform is in place
High
Yes
64
All delivery vehicles are in good repair and are clean at all times
(Branded and Non-Branded)
High
Yes
65
Delivery orders delivered within 40 minutes (measure and enter the
time of an order in minutes)
Yes/No
High
Yes
66
All products leaving the restaurant are packed in a Debonairs spec
delivery warmer / cooler bag - one order per bag
Yes/No
Low
Yes
67
Drivers station clean and according to brand specs
Yes/No
Low
Yes
68
Drivers station and Acutemp cabinet is on during trading hours
Yes/No
Low
Yes
69
No boxes on top of the drivers station
Yes/No
Low
Yes
70
Check drivers contracts are correct and that they have a valid licence
Yes/No
High
Yes
71
Employees (BOH & FOH) are friendly, courteous and attentive. FM to
observe the vibe amongst the staff and interaction with each other and
customers
Yes/No
High
No
72
Service quality requirements are consistently met due to correct staffing
High
No
73
Restaurant has 2 ovens if peak hourly turnover exceeds R6000 per
hour
High
Yes
18383 Debonairs Pizza Standard of Operations Evaluation October 2013
DEBONAIRS PIZZA © October 2013. All materials included in this document are protected under copyright law and may not be used, duplicated, or sold without written permission.
Score
STANDARD OF OPERATIONS EVALUATION
High
Impact
Fail
BACK OF HOUSE
SubSection
Cutting
Table
Extraction
Fan
Ovens
Make Line
Holding
Fridge
Dough
Roller,
Mixer and
Dough
Trays
4
1
1
3
1
2
Low
Impact
Fail
2
0
0
2
0
0
Seq
Question
Type
Impact
Allow
NA
74
Stainless steel containers with bactorex and spray bottle with surface
sanitizer placed on the cutting table and both clearly marked. Colour
coded cloths
Yes/No
High
No
75
Cold Master inserts are cool to the touch
Yes/No
Low
No
76
All necessary utensils present (2 pizza cutters, Pizza shovel, pizza lifter,
all fresh topping measuring utensils) - refer to SOO manual for list
Yes/No
Low
No
77
All fresh toppings available and within required 6 hour shelf life
Yes/No
High
No
78
Clean and tidy under cutting table.
Yes/No
Low
No
79
All products in correct packaging and only branded packaging is used
Yes/No
High
No
80
All pizzas are cut and fresh topped according to spec
Yes/No
High
No
81
Cold and hot items are packed separately
Yes/No
High
No
82
Prep levels of packaging is sufficient to trade and racks are neatly
packed
Yes/No
Low
No
83
All folded pizza boxes have the hot-or-not sticker and required
serviettes
Yes/No
High
No
84
Serviettes are sent out with every order, not less than spec
Yes/No
High
No
85
Time is called out at the cutting table for every order - ensure time on
digital wall clock is in sync with POS time
Yes/No
High
No
86
Extractor fan is operational and serviced once every 12 months
(PROOF DISPLAYED INSTORE)
Yes/No
Low
No
87
Extractor is clean, check exterior & duct
Yes/No
Low
No
88
Oven is fully operational, in good condition and is serviced every six
months (proof to be provided)
Yes/No
High
No
89
Oven window/interior/exterior/wheels/crumb tray/fan are cleaned
according to Debonairs specifications
Yes/No
Low
No
90
Cooking time must not be less than required time for oven type (FM to
time screen through oven)
Yes/No
High
No
91
Oven temperature is set between 265 and 275 deg Celsius (Record
temperature using numbers only)
Yes/No
High
No
92
Oven has correct finger configuration, and belt fitted correctly
Yes/No
High
No
93
Stainless steel containers with bactorex and spray bottle with surface
sanitizer are placed on the make line. Colour coded cloths are on place
Yes/No
High
No
94
Make line adheres to Spec layout - including cream cheese
Yes/No
Low
No
95
Only current Flow Charts are displayed and in correct position
Yes/No
Low
No
96
Low volume items in make-line to be covered with lid
Yes/No
Low
No
97
Enough prep for specific trading period
Yes/No
High
No
98
Correct use of Debonairs Pizza specified cups and spoons. minimum
of 2 sets of topping cups and 2 sets of cheese cups, 1 extra set of each
as backup, Min 3 ladles
Yes/No
High
No
99
Uses separate cups for meat and vegetables
Yes/No
Low
No
100
Sauce bottles are to Debonairs specification - replace every 2 months.
Yes/No
High
No
101
All sauces are present, stored in bottle rack and all bottles in good
repair
Yes/No
High
No
102
Underbar Bain Marie handles / seals/ hinges/ wheels exterior/ shelving/
drip-tray is clean according to Debonairs specifications
Yes/No
High
No
103
Refrigeration in Underbar operating between 1 and 10 deg Celcius
(Record temperature using numbers only)
Yes/No
High
No
104
Underbar’s refrigeration is fully operational and in good condition
Yes/No
High
No
105
Holding Fridge is operating between 1 and 10 deg Celcius (Record
temperature using numbers only)
Yes/No
High
No
106
Holding fridge in full working order and clean (all seals, glass doors,
grooves, header panel, fan and condenser)
Yes/No
Low
No
107
Dough Roller is fully functional, in good condition and is free of old dry
dough
Yes/No
High
No
108
Dough Mixer is fully functional, in good condition and is clean and
sterilised
Yes/No
High
No
109
Dough Trays are clean and stored upside down to dry and all old
stickers removed
Yes/No
High
No
110
Old off coloured dough trays are not present (off yellow colour =
bacteria) (These need to be replaced)
Yes/No
Low
No
18383 Debonairs Pizza Standard of Operations Evaluation October 2013
DEBONAIRS PIZZA © October 2013. All materials included in this document are protected under copyright law and may not be used, duplicated, or sold without written permission.
Score
STANDARD OF OPERATIONS EVALUATION
High
Impact
Fail
BACK OF HOUSE
SubSection
Store
Rooms
Cold Room
Deep-freeze
Kitchen
Smalls
General
1
1
1
2
2
Low
Impact
Fail
2
3
0
3
8
Seq
Question
Type
Impact
Allow
NA
111
Storeroom is clean - check shelves/ floor/ walls/ ceiling
Yes/No
Low
No
112
No expired POS material or anything lying around in the Storeroom
Yes/No
Low
No
113
There is nothing on the floor of the storeroom
Yes/No
Low
No
114
All lights in store room working
Yes/No
Low
No
115
No rusted or loose shelving or equipment found
Yes/No
Low
No
116
Toxic items and cleaning materials are properly stored on the bottom
shelf, not in contact with other food or packaging products or foodcontact surfaces
Yes/No
High
No
117
Cold room is fully operational and to spec
Yes/No
High
No
118
Fan and condenser are clean
Yes/No
Low
No
119
Door and seals are clean and in excellent condition. Clean shelves/
floor/ plastic air curtain/ walls/ handles/ ceiling
Yes/No
Low
No
120
Temperature of cold room is between 1 and 5 degrees Celsius (Record
temperature using numbers only)
Yes/No
High
No
121
Latest shelf-life and promotional shelf-life charts are laminated and
displayed on cold room door
Yes/No
Low
No
122
Correct packing of products – (cheese at top, meat high, vegetables on
the bottom)
Yes/No
Low
No
123
Sealed Meat products are stored in C141’s or dough trays. No bakery
or butchery crates may be used.
Yes/No
Low
No
124
Refrigerated fruit and vegetables are stored in a plastic container with a
lid (As per ADDIS spec)
Yes/No
Low
No
125
Deep-freeze is fully operational, defrosted regularly (i.e. not iced up at
any time) and clean (check interior, seals, exterior, beneath and behind)
Yes/No
High
Yes
126
Temperature of deep-freeze is between minus 15 degrees and minus
25 degrees Celsius (Record Freezer temperature using minus sign and
number only eg -15 )
Yes/No
High
Yes
127
All containers sealed, clean and to spec and in good repair - not
cracked or broken.
Yes/No
Low
No
128
All bain marie inserts emptied and cleaned every night, including cold
master inserts
Yes/No
Low
No
129
Cold Master inserts and stands to be functional and in good repair (not
damaged or cracked) and clean with minimum of 3 spare
Yes/No
Low
No
130
Kitchen scale, kitchen printer and stands to be clean and in good
working order
Yes/No
High
No
131
Pizza screens are in excellent condition, i.e. round, seams are not split
and free of product build-up
Yes/No
High
No
132
A metal hand dough-roller is present in the restaurant
Yes/No
Low
No
133
Presence and use of a thermometer in-store, to spec and in good
working order
Yes/No
High
No
134
Dollies and Dunnage stands are sufficient for trade and in use
Yes/No
Low
No
135
All smalls and small equipment are in excellent condition - FM to refer
to Kitchen Smalls register per store type
Yes/No
Low
No
136
Sub holders are clean and in good condition
Yes/No
Low
Yes
137
No stock is on the floor in BOH area
Yes/No
High
No
138
No damaged / broken / missing / lifting tiles in BOH area.
Yes/No
High
Yes
139
Wall paint is in good condition - correct colour and spec
Yes/No
Low
Yes
140
Rodent and pest control devices are out of customer view. No sign of
rodents or pests in store
Yes/No
High
No
141
All ceiling boards to be in place and in good condition
Yes/No
Low
Yes
142
Lighting sufficient and all in working order
Yes/No
Low
Yes
143
Working toilet, basins, plumbing and in good condition. Clean and
hygienic including walls and floor - Refer to SOO manual
Yes/No
High
144
All prep tables are clean i.e. legs / underneath / behind
Yes/No
Low
145
No fridge magnets with posters to be displayed on the back of the
underbar (i.e. Facing the customer)
Yes/No
Low
146
Managers Office is clean and neat
Yes/No
Low
147
Clean floors, walls, skirting, ceilings and light fittings
Yes/No
Low
148
All shelves must be clean and neat
Yes/No
Low
149
Grease trap and floor drain is clean, free of dirt build up and covered
Yes/No
Low
150
Rubbish bins not overflowing and are clean inside and outside and
have a lid on, and are not being used to sit on
Low
151
Clean under sinks and behind pipes, etc.
Low
152
Air ducts and fans / mini extractors clean
Low
153
Team change room is neat, with all clothes and shoes (in plastic bag) in
a metal locker
Low
154
All redundant items are removed and discarded from BOH
Low
155
Restaurant equipment layout as to Debonairs spec
Low
156
Proof / certificate / service history of all equipment services are kept
in-store in a maintenance file
Low
18383 Debonairs Pizza Standard of Operations Evaluation October 2013
DEBONAIRS PIZZA © October 2013. All materials included in this document are protected under copyright law and may not be used, duplicated, or sold without written permission.
No
Score
STANDARD OF OPERATIONS EVALUATION
SubSection
High
Impact
Fail
Low
Impact
Fail
Seq
Question
Type
Impact
Allow
NA
PRODUCT
Dough
Par-cooked
Bases
Sauces /
Mozzarella /
Vegetables
Pizza
Hot Subs
6
2
2
2
1
0
0
1
0
0
157
Dough mix (minimum needed for trade) and a 20L bucket of water is
kept in the cold room at all times
Yes/No
High
No
158
Balling does not take longer than 15 minutes (actual check where
possible)
Yes/No
High
No
159
Accurate use of dough management worksheet or book - manager to
sign off each batch - 1 weeks records on file
Yes/No
High
No
160
Mix temperature calculations (ingredients added to 52) being adhered
to correctly
Yes/No
High
No
161
Final mixing temperature is between 22 and 26 deg Celsius
Yes/No
High
No
162
Correct ball weights (LG= 340g ; STD= 200g ; RD= 130g )
Yes/No
High
No
163
Correct base weights (Randomly weigh the base on the screen). Allow
for a 10% deviation for off cuts and a 1% off cut on par-cooked bases
Yes/No
High
No
164
Correct storage procedures adhered to i.e. (correct use of dough trays
i.e. stacking)
Yes/No
High
No
165
Correct use of colour stickers and dating( Green = LRG, Red = STD,
Yellow = RD)
Yes/No
High
No
166
Dough balls are brought up to room temperature (24-26 degrees
Celsius) before being rolled
Yes/No
High
No
167
Correct spiking procedures are adhered to – i.e. not over spiked
Yes/No
High
No
168
Correct rolling technique used, no stretching over screens
Yes/No
High
No
169
Only stainless steel flour shaker is used when rolling dough - no plastic
buckets/containers
Yes/No
High
No
170
Dough trays not stored on the floor, correct use of dollies and Dunnage
stands
Yes/No
High
No
171
No condensation is present in the dough trays
Yes/No
High
No
172
Dough is fresh. Not using fermented dough. Not using over proven
dough
Yes/No
High
No
173
Original Bases pass the feel test (i.e. bases are not hard or crusty)
Yes/No
High
No
174
Large, standard and real deal dough balls available at all times
(sufficient for current trade)
Yes/No
High
No
175
Par-cooked bases, “Pop Its” shells and crammed crust bases available
at any time
Yes/No
High
No
176
Must be cooked according to spec - 1 min 05 sec - full length through
the oven OR placed in window at the closest point to the exit
Yes/No
High
No
177
All par cooked bases must be rolled on the new 33cm screen - correct
prep procedure
Yes/No
High
No
178
Must be correctly cooled then stored in air tight refrigerated container
and within 24 hour shelf life, no presence of condensation in container
Yes/No
High
No
179
Crammed crust bases within 12 hour shelf life
Yes/No
High
No
180
Par-cooked bases are not dry and cracked and within 24 hour shelf life
Yes/No
High
No
181
Tomato and green pepper is cut correctly
Yes/No
Low
No
182
Tomato, olives, sweet bell peppers, jalapenos and pineapple correctly
drained
Yes/No
Low
No
183
Products in the colanders are covered using plastic trays
Yes/No
Low
No
184
Mozzarella is mixed according to spec : 3kg’s mozzarella : 1 std topping
cup of origanum
Yes/No
High
No
185
Onion fresh / sliced in Omni cutter and within 12 hour shelf life
Yes/No
High
No
186
Mushrooms are cleaned and sliced correctly. Within 24 hour shelf life
and not discoloured. (Best kept in box)
Yes/No
High
No
187
Pizza Tomato is evenly applied and to the edge (LG= 1 spoon; STD=
¾; RD= ½ and ¾ for thin base)
Yes/No
High
No
188
Topped to the edge - all toppings
Yes/No
High
No
189
Spiralling of sauces correct (2 finger apart)
Yes/No
High
No
190
Prepped pizzas in holding fridge no longer than 2 hours. Must be fully
dressed. No un-topped bases allowed
Yes/No
High
No
191
Pizzas topped according to Debonairs specifications. Including fresh
toppings.
Yes/No
High
No
192
Freshness of rolls (not older than 72 hours un-prepped and 48 hours
prepped) and bags sealed at the ends. Date to include delivery date
and prep date.
Yes/No
High
No
193
Hot sub correctly and evenly topped and sauced
Yes/No
High
No
194
Correct prep i.e. three fingers wide, two fingers deep and sliced with 9
cuts to make 10 slices
Yes/No
High
No
195
Subs packed in “brick” formation in the Underbar and Coldroom(Prepped Underbar - no more than 2 subs high and Un-prepped
Cold-room - no more than 3 subs high)
Yes/No
Low
No
18383 Debonairs Pizza Standard of Operations Evaluation October 2013
DEBONAIRS PIZZA © October 2013. All materials included in this document are protected under copyright law and may not be used, duplicated, or sold without written permission.
Score
STANDARD OF OPERATIONS EVALUATION
SubSection
High
Impact
Fail
Low
Impact
Fail
Seq
Question
Type
Impact
Allow
NA
PRODUCT
Sides
Stock
Control
Food Safety
1
2
2
0
1
0
196
Potato Wedges pre-portioned - 220g, cooked on a screen and
dispatched in correct packaging
Yes/No
High
Yes
197
Cocktail sausages pre-portioned - 200g, defrosted and cooked through
the oven once and dispatched in correct packaging
Yes/No
High
Yes
198
Chicken strips pre-portioned - 160g, cooked from frozen twice through
the oven and served according to spec and dispatched in correct
packaging
Yes/No
High
Yes
199
Spoilt food or product beyond shelf life is discarded or isolated and
marked clearly for collection.
Yes/No
High
No
200
Food items and all stock are labelled correctly with date and times
Yes/No
High
No
201
Shelving is labelled correctly in cold room and store room
Yes/No
Low
No
202
Products are used according to the FIFO system.
Yes/No
Low
No
203
Sufficient prep for trading period - all items available at all times (No
outage of a menu item ingredient and no over or under production)
Yes/No
High
No
204
Food is stored at correct temperatures and in airtight sealed containers
(as per spec)
Yes/No
High
No
205
No metal pot scourers are used in the store
Yes/No
High
No
206
All team members in the food prep area are using hair nets and beard
nets
Yes/No
High
No
207
Cleaning roster displayed and in use daily - latest DP spec
Yes/No
High
No
208
All cleaning chemicals are purchased from approved cleaning suppliers
Yes/No
High
No
209
White cutting boards are used and are not discoloured or omitting a
strong odour
Yes/No
High
No
210
Only disposable colour coded cloths used, and in good condition - (Red
BOH and Blue FOH)
Yes/No
High
No
211
Mops are sterilised daily and rotated and do not leave an offensive
odour. No wooden handles.
Yes/No
High
No
212
Mops used for FOH and BOH, and clearly colour coded and labelled
(Red BOH and Blue FOH)
Yes/No
Low
No
213
Presence and use of double mop bucket system
Yes/No
Low
No
214
Spray bottles with surface sanitizer to be used at all food stations and
all spray bottles to be clearly labelled
Yes/No
High
No
215
Minimum of 2 fire extinguishers in restaurant or as per local municipality
requirements
Yes/No
High
No
216
Back door and safe is locked and controlled by Management
Yes/No
High
No
217
First Aid Kit present in store and staff all aware. Necessary items
on hand. Workman’s Compensation number filled in and Employee
Accident Report Form available.
Yes/No
High
No
218
Gas ovens (if applicaple) - Check for COC, backup tank present and
full and locked away, guages,/ valves/ installations must be in working
order, all connections must be properly secure.
Yes/No
Low
No
219
Use of wet floor sign while cleaning floors
Yes/No
High
Yes
220
Waterless hand sanitizer is used correctly in restaurant
Yes/No
Low
Yes
221
Presence of tidy wipe, anti-bacterial hand soap and hot water at hand
basin
Yes/No
High
No
222
Mozzarella is mixed according to spec : 3kg’s mozzarella : 1 std topping
cup of origanum
Yes/No
High
Yes
223
Hand washing stations must be in good working order and used for
hand washing only
Yes/No
Low
Yes
HYGIENE AND SAFETY
Hygiene
Regime
Safety and
Security
Personal
Hygiene
3
1
3
0
0
0
224
No employee has poor personal hygiene i.e. dirty nails, or body odour
Yes/No
High
No
225
No nail polish, long nails or false nails
Yes/No
High
Yes
226
No smoking occurring in the Restaurant or immediate vicinity, or in view
of any customer
Yes/No
High
Yes
227
Males must be clean shaven or making use of beard nets
Yes/No
High
228
Wounds and abrasions must be treated and covered with blue plasters.
Crew with wounds are not allowed in the food prep area
Yes/No
High
18383 Debonairs Pizza Standard of Operations Evaluation October 2013
DEBONAIRS PIZZA © October 2013. All materials included in this document are protected under copyright law and may not be used, duplicated, or sold without written permission.
Score
STANDARD OF OPERATIONS EVALUATION
Sub-Section
High
Impact
Fail
Low
Impact
Fail
Seq
Question
Type
Impact
Allow
NA
MANAGEMENT
Team
Communication
Operational
Systems
Trained Team
Business
Management and
Planning
2
2
1
2
0
1
0
0
229
Potato Wedges pre-portioned - 220g, cooked on a screen and
dispatched in correct packaging
Yes/No
High
No
230
Cocktail sausages pre-portioned - 200g, defrosted and cooked through
the oven once and dispatched in correct packaging
Yes/No
High
No
231
Chicken strips pre-portioned - 160g, cooked from frozen twice through
the oven and served according to spec and dispatched in correct
packaging
Yes/No
High
No
232
Spoilt food or product beyond shelf life is discarded or isolated and
marked clearly for collection.
Yes/No
High
No
232
Monthly 100 Point Checklist done by Manager/Franchisee - Complete
the checklist and record result
Yes/No
High
No
234
Issues from previous evaluation rectified and/or visible improvement
from previous ops visit. Refer to action list from previous visit
Yes/No
High
No
235
11 and 4 checks on hand and completed by the duty manager to check
food quality and food safety (Includes Drivers and Cashiers Checklist
and Daily Manager Checklist)
Yes/No
High
No
236
Ops Campaign Score card up and completed by Franchisee YTD
Yes/No
High
No
237
Performance management and Incentives program implemented for
Staff and Management
Yes/No
Low
No
238
Daily Budget and Upsell sheet completed
Yes/No
Low
No
239
All team members in the food prep area are using hair nets and beard
nets
Yes/No
High
No
240
Cleaning roster displayed and in use daily - latest DP spec
Yes/No
High
No
241
All cleaning chemicals are purchased from approved cleaning suppliers
Yes/No
High
No
242
Minimum of 2 fire extinguishers in restaurant or as per local municipality
requirements
Yes/No
High
No
243
Back door and safe is locked and controlled by Management
Yes/No
High
No
244
First Aid Kit present in store and staff all aware. Necessary items
on hand. Workman’s Compensation number filled in and Employee
Accident Report Form available.
Yes/No
Low
No
18383 Debonairs Pizza Standard of Operations Evaluation October 2013
DEBONAIRS PIZZA © October 2013. All materials included in this document are protected under copyright law and may not be used, duplicated, or sold without written permission.
Score