Full Store, Full Bakeshop, Compact, Kiosk QA Audit Checklist

SQAD-FORM-09-05 Revised September 2012

Store/Area/Store Type/Trading Hours

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DATE PERSON-IN-CHARGE Store QA OFFICER AVERAGE RATING BAKESHOP and DECORATING A. Product Quality & Safety -not tampered / BB and production code is intact -not expired -not beyond selling date -products (on display) are returned to their original / corresponding boxes; placed on original cake board -products and accessories (e.g. spiral candle) free from impurities / infestation B. Receiving Procedure -intact, clean and appropriate packaging materials; with label, BB sticker and production date -items received are free from quality and/or sanitary defects C. Storage Procedure -storage procedures of product are followed -products are stored away from wall and off the floor; with appropriate foot pallet/crate (base pallet/crate not made of wood) cold storage equipment are within required temperature (supply air): -display chiller (1C-5C) -reach-in chiller (1C-5C) -reach-in freezer (-18C 0C) -under counter chiller (1C-5C) -under counter freezer (-18C 0C) -Pinoy deli freezer (-18C 0C) -Grab 'n Go chiller ( 1C-5C) hot holding equipment are within required temperature: -steamer (57C-80C) -pie warmer (57C-65C) D. Preparation and Product Handling -first in, first out (FIFO) is followed -placed in appropriate container, covered and labeled -use of tongs or hand gloves as necessary -use of appropriate utensils -preparation procedure and proper portioning of products are followed -absence of breakable/hazardous materials at preparation area and inside cold storage -use of appropriate rush cake stand during lettering -non-usage of staple wires in connecting braces and boxes ; use of glue gun in putting raffles Pts 10 10 10 5 5 3 3 3 3 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2

E. Presentation / Display Procedure -products are displayed within temperature requirement 3 -holding time is followed; with monitoring tag 3 -color variation is observed 1 -products are properly displayed (price tag not touching the products) / 2 use of cake container for slice cake -products on display are not melted, deformed or damaged 2 -stacking/piling height requirement is observed 1 -proper storage of empty boxes of products on display 1 -standard display for cakes followed (with flowers, leaves, toppers, etc.) 2 -standard number and color of flowers & leaves are followed 2 F. Releasing Procedure -appropriate packaging materials used; e.g. counter bags 1 -use of appropriate goldilocks ribbon 1 -spiral candles are not exposed (use of paper like RCOS and scrap 2 paper as packaging is not allowed) -products released with sauce/toppings 1 -products are placed in clean packaging materials 1 -script lettering followed (celebrants name is bigger than the message) 2 -correctness of message 2 -rush cakes released with goldilocks pick 2 G. Decorating accessories, materials and tools (available & in good condition) -numerical candles; standard and available 3 -spiral candles (blue & pink); standard and available 2 -goldilocks pick and pick holder 1 -colorflow, gumpaste, Decorate Your Cake (DYC) topper, motif kit 1 -color guide for leaves and color chart for white icing 1 -pastry bags, coupler and tips 1 -lazy susan/turn table and rush cake stand (not wooden material) 1 -mixing bowls, rubber scraper, knife and spatula (no wooden handle) 1 -containers, OPP plain, strainer 1 H. Tools (available & in good condition) -scooper, tongs, sauce pan 1 -electric stove, ice shaver 1 - testo thermometer 1 na I. Decorator (Certified) 3 TOTAL 133

Edited: 09/04/12_carol compu/2012 folder/sqao/cha/checklist 201

STORES WITH DECORATING DEPOT ONLY A. Product Quality & Safety -not tampered / BB and production code is intact -not expired / BSD base cake 10 na na -cakes returned to its original cake board; cake board with best before 2 sticker (applicable?) -products and accessories are free from impurities/infestation B. Available and in Good Condition Materials -Procedure on white icing and butter icing posted and followed 2 -PIS of motif / cake album 2 -cake accessories master list 2 -color combination guide posted and followed 2 -back drops, toppers, figurines (e.g. sugar flowers & gumpaste bouquet, plastic balloons & leaves, seasonal toppers) not exposed to dust, insects and other contaminants 2 -powder egg white; powder sugar; icing syrup 2 -food color (blue, pink, red, yellow, green); food color container (8 oz.., 2 10 pieces) -piping jelly (blue, red, colorless) 2 -icing paper, OPP plain 7x9, aluminum foil 1 -standard cake braces ( size 12, 16, 34) ; double laminated board, 2 fold coat -wire, magnetic wire 1 -ruffles, glitter wrap, ribbon, straw 1 Equipment -mixer with wire whisk 1 -spray gun (air brush); air compressor 1 -gas stove with safety device or electric stove 1 Tools / Utensils -stainless steel bowl (15cm, 24cm, 27cm) 1 -Rubbermaid rubber scraper 1 -stainless steel spatula <8 ; 7 (angle) ; 4 (angle)> 1 -pastry bag (#18, #16, #14) 1 -coupler ( 5 sets ) 1 -tip saver 1 -tips; for border/scallop/leaves 3 for border: #16-22, 29 & 32 ( 3 pieces each) for grass: #233 & 234 (3 pieces each) For scallop: #104 & 102 (3 pieces each) For basket weave: # 47 & 48 (1 piece each) For clouds & pearl effect border: #12 & 9 (3 pieces each) For leaves: #65, 67 & 68 (2 pieces each) -stainless steel sauce pan (12) 1 -measuring spoon, measuring cup, strainer (transparent; 2 or 4 cups capacity) strainer (10), weighing scale (1 kg capacity) 2 -cake comb; cake brush (Habico brand only 1 inch)? (handle not 2 wooden material) -bread knife, knife, cutter 1 -icing thermometer 2 -glue gun, glue gun stick, Elmers glue 1 -scissor, pinking scissor, pliers 1
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C. Preparation (Assembly) and Assembled Motif Cake -actual appearance of motif same as in picture /not melted appearance of icing (indicate the name of motif) -correctness of flavor, size of base cake -use of laminated board base for figurines / topper -no uniced and damaged part of the cake -correctness of message same as in baking order (e.g. spelling / age) -non-usage of staple wires in connecting braces and boxes ; use of glue gun in putting raffles TOTAL
Motif Cakes Checked Month

5 2 1 1 1 2 67

Motif Cake

Edited: 09/04/12_carol compu/2012 folder/sqao/cha/checklist 2012

FOODSHOP AND KITCHEN A. Quality and Safety -not tampered / BB date and production code is intact -not expired -not beyond selling date -products free from impurities; no signs of early spoilage or infestation Receiving -products are procured from approved suppliers -items received with product label and expiration date -intact packaging materials / no holes or tears Storage -first in, first out followed -storage procedure of frozen products followed -storage procedure of chilled products followed -storage procedure of dry products followed (must be elevated and provided with appropriate pallets) -products stored in designated area and away from chemicals -proper stacking followed -containers supplied with BB sticker/date, cover and properly labeled Preparation -thawing procedure followed -use of appropriate containers and utensils (raw for raw; cooked for cooked) -use of tongs or hand gloves as necessary -proper preparation procedure (no over preparation and no mixing of Left-over and newly prepared) -standard color, size and shape followed -products free from impurities / infestations Reheating -proper reheating container followed (e.g. non-use of styro and melaware) B. Process (Recipe, Measurement & Packaging) Cooking/ Reheating Pasta and noodles Pork products Beef products Chicken products Seafood Vegetable products Sago Rice Side dish, Toppings, Soup, Sauces, and others Holding Time and Temperature Pasta and noodles Pork products Beef products Chicken products Seafood Vegetable products Thirst quencher Side dish, Toppings, Soup, Sauces, and others

Pts 10 10 10 5 3 3 1 2 3 3 3 1 3 3 3 2 2 5 2 3 2

2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2

Correct display procedure (with toppings or sidings) ; appropriate packaging material Pasta and noodles 2 Pork products 2 Beef products 2 Chicken products 2 Seafood 2 Vegetable products 2 Desserts / Thirst quenchers 2 Side dish, Toppings, Soup, Sauces, and others 2 Serving Portion and Sequence followed (proper measuring tools & completeness of ingredients ,toppings and sidings) Pasta and noodles 2 Pork products 2 Beef products 2 Chicken products 2 Seafood 2 Vegetable products 2 Desserts / Thirst quenchers 2 C. Utensils (Availability and in good condition) -spoon, fork, plates, saucer, soup bowl 1 -condiments container, straw holder, service tray, water container 1 -knives, scissors, peeler, can opener, cheese grater, egg wedger 1 -griller cleaner, sharpening tool, fire igniter 1 -turners, spatula, carving fork, stainless dipper, wire whisk, food tongs 1 -colander, mixing bowl, strainer, rubber spatula, food pan 1 -wok, kettle, non stick pan 1 -food keeper, stock pot 1 -measuring spoon, measuring cup, ice scooper, ladles, viand spoon, 2 weighing scale -cutting boards 2 -basting brush 2 -scooper (rice, #12, #14, #16) 2 -rice warmer, rice cooker 1 -food processor 1 -Timer 2 -Thermometer (fryer thermometer & Testo 106 thermometer) 2 D. Storage Equipment Meeting Required Temperature Cold Storage Equipment -display chiller ( 1-5 ) 2 -reach-in chiller / mini cooler ( 1-5 ) 2 -reach-in freezer ( -18 to 0 ) 2 -under counter chiller ( 1-5 ) 2 -under counter freezer ( -18 to 0 ) 2 Hot Holding Equipment -steamer (57-80) 2 -food warmer (57-65) 2 -bain marie (57-80) 2 -holding cabinet (57-80) 2 TOTAL 183

HOUSEKEEPING
A. Outside & Customer / Dining Area -external walk-way and entrances w/o litters -clean signage / pylon -clean floor; appropriate mat in use -clean ceiling / ceiling boards, light and light fixtures -clean glass panels / dividers, wall, railings and posts; no taped materials -clean aircon units / outlets, air curtain and electric fans -clean window display -dummy cakes clean and in good condition -clean display showcase (refrigerated & non-refrigerated) -clean silver caddy, hand dryer and drinking fountain -clean sink / lavatory, toilet bowls, and urinals -clean shelves, cabinets and racks -clean and presentable transparencies, menu board, ovals / panels, pop signs, trading hour & posters; not in pen writing -clean tables and chairs -clean price tags, greeting cake numbers and photo albums -clean display trays and cloth liners; in good condition -clean lollipop stand, RCOS holder, acrylic stands & other containers -clean condiments container; in good condition; properly labeled; appropriate container used -clean and in good condition trash receptacles; with cover & liner; not overflowing; not improvised; no wooden material -table sanitizer applied in bussing tables -clean white towels in bussing tables; use of wet & dry towels -available & standard hand soap at hand wash area and toilet rooms Sub-total B. Bakeshop Counter Area -clean floor; appropriate mat in use -clean ceiling / ceiling boards, light and light fixtures -clean door, wall, railings and posts; no taped materials -clean aircon units / outlets, air curtain and electric fans -clean shelves, cabinets and racks -clean motif showcase -clean tables and chairs -clean cold storage equipment /display chiller -clean display showcase, display trays and cloth liners -clean steaming cabinet & pie warmer -clean tape dispensers, scissors and calculators; in good condition -proper storage of corrugated materials and old cake boxes (placed in trash bag) -clean utensils and packaging materials; properly stored -clean and organized cash register -clean towels; color coding followed (Blue= non-food contact/Yellow= food contact) -clean and in good condition trash receptacles; with cover & liner; not overflowing; not improvised; no wooden material Sub-total

Pts
1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 22 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 16

C. Decorating / Back counter Area / Employees Lounge / Utility Area -clean floor; appropriate mat in use -clean ceiling / ceiling boards, light and light fixtures -clean door, wall, railings and posts; no taped materials -clean aircon units / outlets, air curtain and electric fans -clean shelves, cabinets and racks -clean tables and chairs -clean cold storage equipment -clean sink and clutter-free; drain guard, in place -clean sink / lavatory, toilet bowls and urinals -clean grease trap; no foul odor -clean photo albums, tape dispenser, scissors and glue gun; in good condition -clean containers of decorating materials; in good condition -clean decorating equipment, tools & utensils; properly stored -stocks are arranged in an orderly manner -chemicals stored separately from non-chemicals -stocks are placed away from wall & off the floor -proper storage of corrugated materials and old cake boxes (placed in trash bag) -clean towels; color coding followed (Blue= non-food contact/Yellow= food contact) - clean and in good condition trash receptacles; with cover & liner; not overflowing; not improvised; no wooden material Sub-total D. Stockroom -clean floor; appropriate mat in use -clean ceiling / ceiling boards, light and light fixtures -clean door, wall, railings and posts; no taped materials -clean aircon units / outlets, air curtain and electric fans -clean shelves, cabinets and racks -clean tables and chairs -stocks are arranged in an orderly manner -non-storage of cleaning chemicals -stocks are placed away from wall & off the floor -appropriate pallets used Sub-total E. Pest Control Program -accredited pest control provider -twice a month treatment conducted / followed -no evidence / presence of Pest Rodent/ PR -no evidence / presence of Pest Cockroach/ PCr -no evidence / presence of Pest Flies/ PF -no evidence / presence of Pest Ants/ PA -no evidence / presence of Pest Spider/ PS and other insects -no evidence / presence of domesticated animals Sub-total

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 19 1 1 1 1 1 1 1 1 1 1 10 10 5 4 3 2 1 1 1 27

F. Chemicals and Cleaning Tools Chemicals - standard dilution followed Detergent Sanitizer Hand Soap -proper usage followed -properly labeled containers -with available & accredited liquid hand soap and APC -with available & accredited hand sanitizer and All Purpose Sanitizer -non-usage of powdered and non-accredited chemicals Tools
With available cleaning tools; in good condition

3 3 3 1 1 2 2 2 1 2 1 1 22 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 15 1 1 1 1 1 1 1 1 1 1 1 1

-mop & mop squeezer -color coding of mop followed -appropriate brooms & dust pan ( no wooden materials ) -squeegee Sub-total G. Foodshop Counter Area -clean floor; appropriate mat in use -clean ceiling / ceiling boards, light and light fixtures -clean door, wall, railings and posts; no taped materials -clean aircon units / outlets, air curtain and electric fans -clean shelves, cabinets and racks -clean tape dispensers, scissors and calculators; in good condition -clean tables and chairs -clean cold storage equipment -clean sink and clutter-free; drain guard, in place -clean softdrink equipment, juice dispensers, coffee maker & airpot -clean microwave ovens, bain marie / sneeze guard, hotlamp / hotplate, steaming cabinet and pie warmer -clean weighing scales, ice shaver and ice bin -clean utensils and packaging materials; properly stored -clean towels; color coding followed (Blue= non-food contact/Yellow= food contact) -clean and in good condition trash receptacles; with cover & liner; not overflowing; not improvised; no wooden material Sub-total H. Soda and Kitchen Area -clean floor; appropriate mat in use -clean ceiling / ceiling boards, light and light fixtures -clean door, wall, railings and posts; no taped materials -clean aircon units / outlets, air curtain and electric fans -clean shelves, cabinets and racks -clean tape dispensers, scissors and calculators; in good condition -clean tables and chairs -clean cold storage equipment -clean sink and clutter-free; drain guard, in place -clean weighing scales, food processor, ice maker, ice shaver and ice bin -clean utensils; properly stored -clean rice cookers, stove, convection oven, fryer, griller & kitchen hood

na

-clean holding cabinet & food warmer -clean towels; color coding followed (Blue= non-food contact/Yellow= food contact) - clean and in good condition trash receptacles; with cover & liner; not overflowing; not improvised; no wooden material -wastes properly segregated Subtotal I. Ware washing / Garbage Room -clean floor; appropriate mat in use -clean ceiling / ceiling boards, light and light fixtures -clean door, wall, railings and posts; no taped materials -clean aircon units / outlets, air curtain and electric fans -clean shelves; no slime build-up -clean ware washing machine - clean and in good condition trash receptacles; with cover & liner; not overflowing -wastes properly segregated; not improvised; no wooden material Manual Ware washing Procedure -proper sorting & scraping -proper soaking, washing & rinsing -proper sanitizing agent; immersed for at least 30 seconds -properly dried in a rack or use of yellow towel prior to stacking Dish washing Machine -proper procedure followed Proper stacking and racking (2 pts) Available / correct chemicals used (3 pts) Sub Total J. Others -fire extinguisher -emergency lights K. Room Temperature TOTAL

1 1 1 1 16

1 1 1 1 1 1 1 1 1 1 1 1 5 17 2 1 1 2 168

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PERSONNEL HYGIENE & PRACTICES

A. Health -persons with communicable disease, open wounds, sores and boils are restricted from working with or around food --with updated health certificates; ready for inspection B. Appearance and Grooming -with light make-up for female (lipstick, blush-on and eye shadow) -no false eyelashes -clean and trimmed fingernails; no false nails -cleanly shaven for male -required haircut for men followed (barbers cut 1 inch above the collar) -no hair dye, highlights, skinhead & hair tail -wears hairnet; hair fully covered -no jewelry and accessories (ring including wedding & college ring, earrings, bracelet, watch and necklace) -pocket of employee free from anything during operating hours -prescribed clean and pressed polo shirt uniform - prescribed clean and pressed pants, with plain black belt -properly tucked polo shirt -nameplate pinned/clipped on the right side Pts 3 2 1 2 2 2 1 1 3 3 1 2 2 2 1

(ARIAL bold font, size 24)

-wears clean and polished closed black shoes -wears clean black socks/stockings C. PRACTICES -no smoking within store premises -no loose personal belongings -no evidence of eating or drinking -unused shoes are stored inside shoe boxes or plastic package and placed away from food preparation/customer area -no walking, stepping, lying or sitting on raw products, packaged ingredients or food contact surfaces; no spitting or evidence of spitting observed TOTAL 2 1 2 2 2 2 2 41

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DOCUMENTS, FOOD SERVICE SUPPLIES & MARKETING REQUIREMENTS I. DOCUMENTS Pts A. Sanitary Permit -available; not expired 5 -posted in conspicuous area 1 B. Quality Logbook /Spoilage -available/accessible 10 -given to QA officer within 2 minutes after SQAO asks for it 3 -with pertinent data (quantity, BB date, disposition, signature of the one 5 who prepared it, and trucker signature) -filled-out on a daily basis 2 -erasures are corrected by putting 1 single horizontal line on the wrong 1 entry & initial of the person who corrected it; non-usage of liquid paper -non-usage of pencil in writing critical products & other concerns 1 -no detached page 2 -no personal endorsement written in QA logbook 1 -no double entry of critical products 1 C. Bakeshop Food shop Transfer Slip (BFTS) -standard format used 5 -available/accessible for inspection (7 consecutive days) ; 5 updated;fully accomplished -erasures are corrected by putting 1 single line on the wrong entry & 1 initial of the person who corrected it; non-usage of liquid paper -non-usage of pencil in writing entries 1 D. Daily Inventory and Sales Report (DISR) -standard format used 5 -available for inspection (at least 7 consecutive days); updated and fully accomplished / correct posting of entries 5 E. KPG, Holding Time Log Sheet, Production Log Sheet -available,updated,fully accomplished 3 F. FIPSR (Foodshop Inventory & Production Sales Report) -standard format used 5 -available for inspection (at least 7 consecutive days); updated and fully accomplished / correct posting of entries 5 H. Shelf-life & Storage Guide & Julian Calendar -available,updated, accessible 3 I. Storage Temperature Monitoring Form -available, updated, kept on file 2 J. Product Internal Temperature (PIT) Monitoring Form -available,updated and kept on file 2 K. Pest Control -service report form available,updated, and kept on file 5 L. MSDS & Application Chart & Hand washing Procedure Poster -available, accessible 5 M. Comfort Room Sanitation Checklist -available, updated (1 hour before store opening & every 30 minutes 2 checking) II. FOOD SERVICE SUPPLIES A. RCOS, Foodshop order slip, Greeting cake number, Trading hour -available and standard 2 B. Pen, stapler, scissors, stick file, RCOS holder -Available, presentable chain in use for pen 2 C. Tissue, condiments container & toothpick -available and standard 1
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D. Spoon and Forks -available and sufficient E. Drinking glass / courtesy cups -available and sufficient III. MARKETING REQUIREMENTS A. Photo album -standard -updated/ phased-out products removed -presentable B. Price tags -no plastic cover -not improvised -products supplied with appropriate label C. Menu board / Mini-menu board -updated -no unnecessary materials taped on board D. Available and updated merchandising materials -banners / streamer -posters -brochures -wobblers, counter standee, standee E. Merchandising materials posted in the prescribed /appropriate area -banners / streamer -posters -brochures -wobblers, counter standee, standee F. Presentable merchandising materials (not torn, pasted in improvised board, improvised,use of suction caps) -banners / streamer -posters -brochures -wobblers, counter standee, standee G. Music H. Television -turned on and with appropriate content TOTAL

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 115

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