Food Safety & Hygiene

Observations Probable Causes

E A
Dish wash Area:
Correct detergent & sanitation not
dispensed in auto dish washer No dousing pump installed, dousing pump not functional

No chemicals present

Auto Dishwasher has lime build up Has not been cleaned or delimed regularly

Dishwasher does not complete a cycle

before dishes are removed Team Member not trained to handle the dish washer

Wash, rinse & sanitation not followed in

manual dish wash Team Member not trained

Correct amount / type of chemicals not

dispensed during manual dish wash Team Member not trained

Measuring tools not available

Streak marks on crockery and cutlery Crockery & Cutlery not air dried

Dirty dusters used for wiping

Less amount of crockery and cutlery

3 Bowl Sink used to wash mops Dedicated mop sink not available

Team Member not trained

Dish wash area usually dirty & wet Team Member not trained

FOH Area:
Tables not sanitized properly
FOH Mops dirty
FOH Area not mopped properly
Team members not washing hands
frequently
Storage Area:
Veg & non-veg items not segregated
Material stored on the floor
Card board cartons kept in chillers
Expired products present in store
Products not dated in storage
Dough:
Unclean bussers/dusters used for cleaning
table tops.
Hands not sanitized before touching the
dough/rolling patties.
Small trash bins / not emptied frequently
Team Member not trained
Tools not available
No Dedicated mops for FOH
Mop storage incorrect
Team Member not trained
Lack of hand wash sink
Team member not sensitive to the need
Team Member not trained
Lack of refrigerated space
Team not sensitive to food safety
Lack of storage space
Team not sensitive to food safety
Team not sensitive to food safety
Incorrect receiving procedures
Incorrect forecasting
FIFO not followed
Items are over ordered
Team not sensitive to food safety
Incorrect receiving procedures
Team not sensitive to food safety
Sanitation tools not available
Lack of sanitation processes
Team not sensitive to food safety

Team Members not wearing caps in the
prep area.
Dirty Separators & Pans
Incorrect / Missing MRDs on dough
Dough bowl not cleaned prior to mixing
Dirty Plastic Small wares in use
Equipments not clean (Dough Sheeter)
Dough cutting boards chipped
Make Table:
Station not sanitized often
No Hand washing at periodic intervals
Dirty dusters/ busser being used on station Team not sensitive to food safety
Team Members not wearing caps in the
prep area.
Incorrect / Missing MRDs on the bins
Hand wash sink not accessible
Lack of uniforms
Ambient temperatures too high
Cleaning schedule not defined or followed
Inappropriate chemicals / process in use
Team members not trained
Team members not trained
Improper forecasting
Team not sensitive to food safety
Ineffective training schedules
Team not trained on equipment maintenance
Cutting boards not stored properly
Team not sensitive to food safety
No spray guns/ cleaning materials available
Team not sensitive to food safety
Hand washing discipline not in place
Hand wash sink not accessible
Lack of cleaning tools
Sufficient Uniforms not available
Kitchen temperatures too high
Team members not trained
Alternative processes in use (MRD Chart)
Restaurant culture on MRD's not strong
Make table ingredients not stored at 1-5 C
Oven not clean
Non Veg toppings with bad odor/
discoloration
FIFO not being followed on station
Dirty Uniforms & untrimmed hair/ nails
Pasta:
Station not sanitized often
No Hand washing at periodic intervals
Dirty dusters/ busser being used on station Team not sensitive to food safety
Dirty water in the double boiler
Incorrect / Missing MRDs on the bins
Pasta station ingredients not stored at 1-5
C Equipment maintenance an issue (No preventive maint s
Garlic bread pans reused without washing
Equipment maintenance an issue (No preventive maint s
Ambient temperature too high
No cleaning schedule in place
Team insensitive to Cleaning & hygiene standards
No FIFO followed
Equipment upkeep/ temperatures are not correct
Untrained team members
Lack of Make Table ready pans
Non availability of Uniforms
Lack of Follow up
Team insensitive to Cleaning & hygiene standards
Team not sensitive to food safety
No spray guns/ cleaning materials available
Team not sensitive to food safety
Hand washing discipline not in place
Hand wash sink not accessible
Lack of cleaning tools
No process to change water
Inadequate staffing
Equipment maintenance an issue (No preventive maint s
Ambient temperature too high
Ambient temperature too high
Insufficient number of pans
Team insensitive to Cleaning & hygiene standards
Borosil dish re-used without washing
Chicken wings pre-marinated for long
periods
Opened packets of cream lying the chiller
CSR:
Dirty nozzles in beverage dispensers
Dirty Uniforms & untrimmed hair/ nails
Ice cream bins not cleaned often
Squeezes not cleaned often
FIFO of bottles, BIBS not done
BIB storage area with foul odor
Rider:
Team members not washing hands often
Pizza & Cold pouches dirty
Delivery boxes dirty
Insufficient number of borosil dishes
Team insensitive to food safety standards
Team members not trained
Lack of follow up
Team members not trained
Team not sensitive to food safety
Cleaning schedules not followed
Non availability of Uniforms
Team insensitive to Cleaning & hygiene standards
Proper containers not available
Team insensitive to Cleaning & hygiene standards
Team not sensitive to food safety
Cleaning schedules not followed
Squeezes not emptied and cleaned at night
Improper receiving standards
Team insensitive to food safety standards
No cleaning schedule in place
Team insensitive to Cleaning & hygiene standards
Team not sensitive to food safety
Hand washing discipline not in place
Hand wash sink not accessible
Pouches not cleaned regularly
Team not sensitive to food safety
Insufficient numbers of pouches
Cleaning not effective
No cleaning schedule in place
Team insensitive to Cleaning & hygiene standards
Packaging material not stored hygienically Team insensitive to food safety standards

Use of rubber bands & staplers for packing

condiments Team insensitive to food safety standards

Not washing hands prior to folding boxes Team insensitive to food safety standards

Manager:
OFR not done regularly Dependency on technician too high

No documentation of receiving
temperatures Lack of awareness of food safety issues and SOP

Receiving guidelines not followed Lack of awareness of food safety issues and SOP

Lack of follow up on cleaning tasks Lack of delegation

Time not planned for specific activities

Action plans not made on EARS model Lack of awareness

Short term fix vs. long term solutions
Ineffective pest control processes Lack of planning or pre-readiness

Lack of tools and resources Not using "Things as intended"

Lack of urge to provide necessary resources

Incorrect hiring Not attracting the right candidates

Not using the hiring tools correctly
Shortfall greater than supply
Training process compromised Lack of understanding / awareness
Not enough focus on training
afety & Hygiene
Action Follow Up

R S
Forecast current & future needs for the pump Include in the OFR checklist
Do not operate dishwasher without the dousing pumps
& chemicals
Include in daily / Weekly cleaning
Clean Dishwasher every night schedules
Delime once a month (refer CSL volume 2)
Train all team members to correctly follow the
procedure Calibrate during the CER

Train all team members to correctly follow the

procedure Calibrate during the CER

Train all team members to correctly follow the

procedure Calibrate during the CER / TMTS
Calibrate sinks and provide calibrated containers for
measuring the correct quantity of chemicals
Procure requisite quantity of crockery & cutlery Calibrate during the CER / TMTS

Wash all table ware in the automatic dish wash Include in the managers checklist
Use dedicated wiping cloths for wiping
Wash wiping cloth with detergent and hot water at the
end of the day

Use the mop trolley and then empty into a floor drain Calibrate during CER / TMTS
Train all team members to correctly follow the
procedure
Train all team members to correctly follow the
procedure Calibrate during the CER / TMTS
Include in Service Expert Training Include in OJE
Have available all tool like bussers, spray guns,
chemicals
Have different colored mops
Wash mops frequently
Store mops so that they don't touch the floor
Include in Service Expert Training Include in OJE / TMTS

Wash hands often, using the restroom hand wash

area, kitchen hand wash area Include in OJE / TMTS
Include in Service Expert training

Identify proper locations for veg and non veg items Include in EXPERT training
Label all storage racks with item names Calibrate during CER/ TMTS

Calculate the refrigeration capacity
Update sectional checklists with this point
Calculate the storage capacity
Brief teams and check on regular basis
Include in EXPERT training
Include in EXPERT training
Follow and document all receiving guidelines
Verify capacities for all new stores
Calibrate during OJE
Rework delivery schedules
Calibrate during Crew Evaluation
Include in Managers' Checklist
Calibrate during CER & TMTS

Establish the 3 crate method for thawing

Build ordering to consumption patterns
Include in EXPERT training Calibrate during Crew Evaluation
Follow and document all receiving guidelines Calibrate during CER & TMTS

Include in EXPERT training Calibrate during OJE

Include In sectional checklist
Follow the Sanitation tank process Calibrate during CER/ TMTS

Include in EXPERT training Calibrate during OJE

Requisition and acquire enough uniforms Calibrate during CER/ TMTS
Resolve all maintenance issues promptly Include in daily OFR
Prepare and follow cleaning schedules Calibrate during CER / TMTS
Procure Zoom, define the cleaning cycle
Stress during EXPERT training Calibrate during OJE
Calibrate during certification
Sensitize team members during EXPERT training Calibrate during OJE / TMTS
Use correct forecasting tools
Use SS small wares in the kitchen Calibrate during CER / TMTS
Include cleaning in the daily Handover checklist

Define effective frequency for cleaning all equipments Calibrate during CER / SUV
Include cleaning follow up in manager's checklist
Store cutting boards in a flat (horizontal) position Include in sectional checklist
Replace all chipped boards Calibrate during CER/ TMTS

Include in EXPERT training Calibrate during OJE

Add to OJE evaluations
Have an automated timer installed
Stress during EXPERT training Calibrate during OJE
Calibrate during certification
Install automated timers in the kitchen
Fix up hand wash sinks if space permits

Include in EXPERT training Calibrate during CER/ TMTS

Follow the Sanitation tank process
Include In sectional checklist

Prohibit Comfort caps in the kitchen Calibrate during CER / TMTS

Check and rectify air conditioning capacities
All MRD to be stuck only at the base of the bins on the
stations Calibrate during CER / TMTS
 Calibrate during CER / TMTS/
Include in and follow OFR every shift SUV
Check and rectify air conditioning capacities
Make cleaning schedules more visible Calibrate during CER
Include follow up in the managers' checklist

Follow the 3 crate process for thawing Calibrate during CER / TMTS
Include in and follow OFR every shift
Include in EXPERT training Calibrate during OJE
Build capacity to meet business needs
Build par stock at the restaurant level Calibrate during SUV / CER
include in manager's checklist
Have a grooming recognition on a regular basis

Include in EXPERT training Calibrate during OJE

Have an automated timer installed
Add to OJE evaluations
Stress during EXPERT training Calibrate during OJE
Calibrate during certification
Install automated timers in the kitchen
Fix up hand wash sinks if space permits

Include in EXPERT training Calibrate during CER/ TMTS

Follow the Sanitation tank process
Include In sectional checklist
Include in EXPERT training Calibrate during OJE / TMTS
Use Bench plan tool to build staffing
Calibrate during CER / TMTS/
Include in and follow OFR every shift SUV
Check and rectify air conditioning capacities Calibrate during CER / TMTS/
Include in and follow OFR every shift SUV
Check and rectify air conditioning capacities

Build capacity to meet business needs Calibrate during TMTS

Include during EXPERT training
Build capacity to meet business needs Calibrate during TMTS
Include during EXPERT training

Include during EXPERT training Calibrate during OJE / TMTS

Include in the pre-assembly chart

Stress during EXPERT training Calibrate during OJE / TMTS

Include in CSR checklist Calibrate during CER

Include in daily cleaning schedule

Build par stock at the restaurant level Calibrate during SUV / CER
include in manager's checklist
Have a grooming recognition on a regular basis
Have proper SS containers for ice creams Calibrate during CER
Include in CSR checklist
Include in CSR checklist Calibrate during CER
Include in daily cleaning schedule
Empty & clean at night, refill in the morning
Follow & document Receiving checklist standards Calibrate during CER

Include in cleaning schedule Calibrate during CER

Follow up with intensity

Stress during EXPERT training Calibrate during OJE

Calibrate during certification
Install automated timers in the kitchen
Fix up hand wash sinks if space permits
Implement a proper cleaning schedule Calibrate during OJE / CER
Include in EXPERT training
Build capacity to meet business needs
Use only approved procedures to clean, Job Aid
Include in cleaning schedule Calibrate during CER
Follow up with intensity
Identify proper locations for storage using storage
guidelines Calibrate during SUV / CER
Order adequate quantities only

Install condiments holders for easy access Calibrate during OJE

Collect all condiments prior to the order being ready
Include in OJE Calibrate during TMTS / OJE

OFR to be done by the Shift Manager Calibrate during CER / SUV

Respond immediately to highlighted issues
All OFR to be filled

Maintain records for minimum 30 days Calibrate during CER

Use Receiving checklist and file documentation Calibrate during CER

Delegate cleaning tasks as per the skills Calibrate during CER / TMTS
Plan activities on priority basis
Accept action plans based on
Plan all action plans based on this model EARS only

Plan the activity carefully Calibrate during CER

Analyze needs and document implementation
Delegate
Provide all tools as required Calibrate during CER / TMTS
Allocate required costs for necessary resources
Calibrate during training and
Periodic Bench plan to avoid shortfall TMTS
Plan and conduct an MDP session
Procure the TM hiring guide from training
Follow correct training process Calibrate during TMTS
Conduct / calibrate OJE regularly
Objective
How it is driven - EARS attached
Share with AC
Driven with RGM
Reviewed by all above store visit - trainers, coo etc
Only ac to question all red points
Recognize or send the status to AC
Strengthen Shift supervision
Food safety checklist to be done once a day