audit date: auditor: total quality scores: tqm: … · audit date: auditor: tqm: total quality...

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Page 1: Audit Date: Auditor: Total Quality Scores: TQM: … · Audit Date: Auditor: TQM: Total Quality Scores: ... A. Determination of the cause of the issue (please fill out the questionnaire

Total Quality Action Plan Audit Date: Auditor:

TQM: Total Quality Scores:

Restaurant # Location: Overall: Director: Category: The following areas require immediate action to eliminate VITAL food safety, food quality, sanitation and/or personal safety issues in your restaurant: 1. 2. 3. Please document your action plans by clicking on the Improvement plan link on the HR tab in DiSH. Once you have clicked on the improvement Plan link click on the Improvement plan – Short Form to begin documenting the plan. Also, please include the information below to complete your SMART improvement plan:

A. Determination of the cause of the issue (please fill out the questionnaire below as part of this

process) B. Steps taken to eliminate the issue C. What tools are needed to ensure long term elimination of the issue D. Specific accountabilities for management team E. Frequency with which self evaluations are to be performed to follow up on issue

Please reflect on the following issues in your restaurant: Always Sometimes Never Staffing levels are appropriate for every shift HACCP is reviewed after each meal period and results are discussed with the culinary team

Culinary manager performs weekly HACCP scoring guide, communicates results and next steps to the management team

There is a manager or CA in the window during volume, lunch and dinner Double hand washing and glove usage procedures are reinforced All force thawing and cross contamination issues are addressed and eliminated

Daily A.M. restaurant tours are conducted with follow up posted for the management team

The A.M. cleaner has written duties for each day A check out procedure for each department is being followed every day Random checks are conducted ensure proper dish and silverware washing procedures are followed

Managers have twice daily culinary "huddles" to reinforce expectations The closing manager makes final inspections of storage areas for food, wine and liquor ensuring storage and rotational standards are being followed

GM's walk each department with the appropriate managers weekly to discuss food safety and sanitation

Monthly self audits (QA Self evaluations, safety audits) are conducted by managers and employees and action plans are developed to correct opportunity areas

Complete smallwares inventory is conducted monthly All Culinary and Service employees are following full training programs Date of last Director Visit: *Please save this action plan along with an attachment of your SMART improvement plan from DiSH for follow up by your Director and your Total Quality Manager.