ROCC - Self Scoring Exercise
| Store |
KFC Palapye Shell Diphalane mall Palapye, Central District None |
| MOD: |
Gosego
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| Deviations | |
| Food Safety Level 1 | 3 |
| Food Safety Level 2 | 0 |
| Food Safety Level 3 | 1 |
| Local Standard / H&S Level 1 | 0 |
| Local Standard / H&S Level 2 | 1 |
| Local Standard / H&S Level 3 | 0 |
| Brand Standards Level 1 | 5 |
| Brand Standards Level 2 | 3 |
| Brand Standards Level 3 | 0 |
| Exterior | |
| BS1 - Building and all exterior structures in good repair. | Yes |
| BS1 - Grounds equipment, signs, furniture in good repair | Yes |
| BS1 - Building and all exterior structures are clean | No |
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| COB webs noted on the signage | |
| BS1 - Grounds equipment, signs, furniture are clean | Yes |
| BS1 - Drive thru experience is clean | Yes |
| Speed & Service | |
| LS1 - Greeting friendly according to standards | Yes |
| LS1 - Order taking friendly, timely, helpful and accurate | Yes |
| BS1 - Dining area atmosphere appropriate to customer needs | Yes |
| LS1 - Guest farewell friendly and timely with receipt | Yes |
| LS2 - Food delivered accurately, as ordered | Yes |
| BS1 - Food served according to packaging/plating standards | Yes |
| BS2 - Store open during stated opening hours | Yes |
| BS1 - Counter total service less than or equal to 5 minutes | No |
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| Orders taking long due to COB run out | |
| BS1 - Drive-Thru total service time less than or equal to 2:30 minutes | Yes |
| BS1 - Delivery in-store time (IST) less than or equal to 8 minutes | Yes |
| BS1 - Appropriate POS and DT headsets in use to meet needs | Yes |
| BS1 - Service area is stocked to meet needs of the day | Yes |
| BS1 - Process in place to track and measure Drive Thru &/or delivery speed | Yes |
| BS1 - Delivery procedures & tools utilized appropriately | Yes |
| BS2 - Food prep completed prior to peak | No |
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| Primary product not available COB | |
| Customer Area | |
| BS1 - Restrooms are properly stocked | Yes |
| BS1 - Restrooms are clean | Yes |
| BS1 - Restrooms are in good repair | Yes |
| FS3 - Minimum of one functioning toilet | Yes |
| BS1 - FOH floors, walls, and ceilings clean and in good repair | Yes |
| BS1 - FOH floors, walls, and ceilings in good repair | Yes |
| BS1 - Vacated tables are cleaned/cleared in time standard | Yes |
| BS1 - Condiment station, front counter and self-service beverage station is clean | Yes |
| BS1 - Condiment station, front counter and self-service beverage station is properly stocked | Yes |
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| BS1 - Condiment station, front counter and self-service beverage station in good repair | Yes |
| BS1 - POP, menu/menu board and window postings clean | Yes |
| BS1 - POP, menu/menu board and window postings in good repair | Yes |
| BS1 - Interior furniture and decorations clean | Yes |
| BS1 - Interior furniture and decorations in good repair | Yes |
| Kitchen | |
| FS1 - Trash bins sufficient, clean and well maintained (includes restroom, BOH, FOH) | Yes |
| FS1 - Lights shielded or shatter proof bulbs in food and storage areas | Yes |
| FS3 - Restaurant has electric power | Yes |
| BS1 - Exhaust hoods in good repair | Yes |
| BS1 - Vents are clean and in good repair | Yes |
| BS1 - Lights clean and in good repair | Yes |
| BS1 - HVAC clean and in good repair | Yes |
| BS1 - BOH floors, walls, doors, and ceilings clean | Yes |
| BS1 - Team member areas are in good repair | Yes |
| BS1 - Team member areas are clean | No |
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| Mirror needs attention ladies restrooms | |
| FS1 - Only approved equipment and smallwares in use | Yes |
| FS1 - Cold holding equipment in good repair and maintains temperature standards | Yes |
| BS2 - Set points correct on all equipment | No |
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| 3 tier chute out of settings | |
| FS1 - Hot and cold holding equipment gaskets clean and in good repair | No |
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| Torn UHC gasket, dirty gaskets other | |
| FS1 - Hot holding and storage equipment meets temperature standard | Yes |
| Non-food contact surface clean and in good repair | Yes |
| FS1 - Hot holding equipment clean | Yes |
| FS1 - Cold holding equipment clean | Yes |
| FS1 - Cooking equipment clean | Yes |
| FS1 - Preparation and production equipment clean | Yes |
| FS1 - Beverage/soft serve/ice cream machine equipment clean | Yes |
| FS1 - Other equipment clean | Yes |
| FS1 - Exhaust Hoods are clean | Yes |
| BS1 - Cooking equipment in good repair | Yes |
| BS1 - Preparation and production equipment in good repair | Yes |
| BS1 - Beverage/soft/ice machine equipment in good repair | Yes |
| BS1 - Other equipment in good repair | Yes |
| BS1 - Cold holding equipment in good repair | Yes |
| BS1 - Hot holding equipment in good repair | Yes |
| FS1 - Cleaning supplies and equipment available, functional, and stored clean | Yes |
| FS1 - Approved chemicals properly labeled, stored and handled correctly | Yes |
| FS1 - Proper cleaning set up in 3 sink and dishwasher | Yes |
| FS3 - Proper sanitizing in 3 sink and dishwasher | Yes |
| BS2 - Appropriate cleaning systems available and in use | Yes |
| FS3 - Raw protein and other wiping cloths never mixed | Yes |
| FS1 - Wiping cloths stored in sanitizing solution with correct concentration | Yes |
| FS1 - 3-comp or prep sink is functioning correctly | Yes |
| FS3 - Water is from an approved source | Yes |
| FS3 - No sewage backup (restaurant/kitchen drains or toilets) | Yes |
| FS1 - Drains covered and functioning properly | Yes |
| BS1 - 3-comp or prep sink clean | Yes |
| BS1 - 3-comp or prep sink needs no repair | Yes |
| BS1 - Mop sinks, grease traps, and all exterior drains functioning properly | Yes |
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| BS1 - Plumbing in good repair | Yes |
| FS3 - Hot water available in the kitchen as measured at a non-hand wash sink (if < 43°C) | Yes |
| FS1 - Hot water available in the kitchen as measured at a non-hand wash sink. (Deviate if >43°C but <49°C) | Yes |
| FS3 - Dedicated hand wash sink BOH | Yes |
| FS1 - Handwashing sink accessible, clean functioning properly, used only for handwashing with posted hand wash signs. Water temp <5°C or > 60°C | Yes |
| FS3 - Significant Pest Activity | No |
| FS1 - Other Pest Activity | Yes |
| FS1 - Possible pest entry points sealed and harborage conditions prevented, including storage sheds and landscaping. | Yes |
| FS1 - Approved PMP providing services with pest control devices installed and maintained | Yes |
| FS1 - Food and packaging properly stored in good condition; damaged or donated food segregated; TM food/medication segregated | Yes |
| FS1 - Food utensils that are in use are stored properly (in food, handles up or clean surface) | Yes |
| FS1 - Food utensils that are in use are stored properly (in food, handles up or clean surface) | Yes |
| FS1 - Utensils, smallwares and food contact surfaces clean, cleanly stored, dry, in good repair | Yes |
| FS3 - Cross contamination not observed | Yes |
| FS1 - Potential cross contamination not observed | Yes |
| Food | |
| FS3 - All foods cooked or heated to the proper internal cooking temperature | Yes |
| FS3 - Cold TTCS foods in storage held <4°C | Yes |
| FS1 - Cold TTCS foods in production use held <4°C Temp >4°C to < 12°C (but time OK) | Yes |
| FS3 - Cold TTCS foods in production use held <4°C (Temp >12°C or no hold time) | Yes |
| FS3 - TTCS foods using only time as the CCP for FS must have documented procedures and be within 4 hour hold time | Yes |
| FS3 - Hot TTCS held > 65°C and within 4 hour hold time. Temp <57°C or no hold time | Yes |
| FS1 - Hot TTCS held > 65°C (Deviate for: Temp <65 to >57 °C but time OK) | Yes |
| BS1 - Hot food served at correct temperature | Yes |
| FS1 - Frozen food thawed according to standard | Yes |
| FS3 - TTCS Foods using only time as the CCP for food safety must have documented procedures and be within 4 hour hold time | Yes |
| FS3 - All stored TTCS or designated Food Safety sensitive ingredients are labelled properly and within expiration date | Yes |
| FS1 - Ingredients and products date marked by restaurant are labelled correctly and within date | Yes |
| FS3 - Spoiled foods/ingredients are not in use and not for sale | Yes |
| FS1 - Spoiled foods/ingredients/compromised cans are not available for use | Yes |
| BS2 - Cold prepped ingredients (in the production flow) are held and labelled properly and within hold times | Yes |
| BS2 - Hot prepped ingredients (in the production flow) are held and labelled properly and within hold times | Yes |
| BS1 - All stored ingredients/products are within shelf life/use by date - non TTCS | Yes |
| BS1 - All stored ingredients and products rotated properly | Yes |
| BS2 - Core menu items all available at all times | No |
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| BS1 - Secondary menu ingredients and items available at all times | Yes |
| BS2 - Team using product forecasting and perp guide tools | Yes |
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| BS1 - Marination procedures to standard | Yes |
| BS1 - Flour and dip water maintenance to standard | Yes |
| BS1 - Breading procedures to standard | No |
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| Product not as per standard | |
| BS1 - Racking procedures to standard | Yes |
| BS1 - Cooking procedures to standard | Yes |
| BS1 - Cooking oil management is followed | Yes |
| BS1 - Cooked products are drained and re-racked to standard | Yes |
| BS1 - Freezer to fryer products prepared to standard (not fries/chips) | Yes |
| BS1 - Fries/chips procedures to standard | Yes |
| FS3 - Only approved ingredients or food | Yes |
| BS1 - COB correct appearance and taste | No |
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| Not looking good breading procedure to be revisited | |
| BS1 - Other Chicken correct appearance and taste | Yes |
| BS1 - Burger, Sandwich, Twister, and Wrap correct appearance and taste | Yes |
| BS1 - Fries/chips have correct appearance, taste and served within hold time | Yes |
| BS1 - Side item is assembled to standard and has correct appearance and taste | Yes |
| BS1 - Dessert is assembled to standard and has correct appearance and taste | Yes |
| BS1 - Salad is assembled to standard and has correct appearance and taste | Yes |
| BS1 - Beverage is assembled to standard and has correct appearance and taste | Yes |
| Other product/ingredients are assembled to standard and has correct appearance and taste | Yes |
| Team | |
| LS2 - Person in charge is directing activities to meet customer needs | No |
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| Product run out is the sign of poor management and forecasting | |
| BS1 - Dedicated delivery team is deployed on shift during peak hours | Yes |
| BS2 - Proper staffing and deployment practices are followed | Yes |
| Team following proper food safety hygiene standards | Yes |
| BS1 - No eating or drinking in non-designated areas. No smoking or gum/tobacco chewing BOH | Yes |
| FS1 - TM meeting hygiene, uniform, hair, and jewellery standard in food area | No |
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| Wrong type of Jeans used in store | |
| FS3 - Team not observed working with symptoms of illness or infection | Yes |
| BS1 - Team following proper uniform/jewellery standards | Yes |
| FS3 - Handwashing conducted as required | No |
| FS1 - Handwashing procedures followed | Yes |
| Hazards | |
| LS2 - Fire procedures and equipment implemented and maintained to standard | Yes |
| LS1 - Electrical and Gas safety procedures followed to standard | Yes |
| LS3 - All fire routes and doors clear, accessible, unlocked, and functioning correctly | Yes |
| LS2 - No slip or trip hazards present | Yes |
| LS1 - Hazardous situations not observed | Yes |
| FS3 - Food handling TM with bandage on hand not wearing a glove | Yes |
| FS1 - Single-use disposable gloves and blue(not flesh colored) bandages available/used appropriately | Yes |
| LS2 - Safety supplies available | Yes |
| LS1 - Safety supplies used according to standard | Yes |
| FS3 - Fryer pot/vat is never filled with water | Yes |
| FS2 - Fryers with hot oil are never moved (unless fryer lid is closed) | Yes |
| FS3 - Team members are not observed attempting to open pressure fryer lids before the end of the full cook cycle | Yes |
| FS3 - Pressure is not released manually during cook cycle | Yes |
| Documentation | |
| LS1 - Communications to Team posted and current | Yes |
| BS2 - New and existing team trained and tracked to standard | Yes |
| BS3 - MIC is fully trained | Yes |
| BS2 - Brand operations manuals available and current | Yes |
| BS2 - RGM LAR certified | Yes |
| BS1 - Dedicated learning laptop, desktop, or tablet available | Yes |
| FS1 - Food safety training complete and documented | Yes |
| FS1 - Health inspection available and critical items resolved | Yes |
| FS1 - Food safety/ops checklist complete and available | Yes |
| FS3 - Thermometers in use calibrated | Yes |
| LS1 - Certificate of acceptability is available | Yes |
| FS1 - Local food safety certification current and available | Yes |
| LS1 - Food allergens information available | Yes |
| LS2 - Health and safety training completed | Yes |
| LS2 - Safety admin records complete to standard | Yes |
| FS1 - Documented illness policy visibly posted for employees | Yes |
| LS3 - Delivery drivers comply with local training & licensing | Yes |
| LS1 - Pre-shift vehicle/bike checks conducted | Yes |
| FS1 - Weekly pest walks completed and retained | Yes |
