AUDIT CHECK LIST

AUDITOR: ____________________________ BRANCH: ______________________

SUPERVISOR ON DUTY: __________________ KIND OF VISIT: UNANNOUNCED / ANNOUNCED

BARISTA ON DUTY: ______________________ DATE: ________________________

SCORE: ______________ PASSED / FAILED AUDIT NO.: ____________________

PERSONAL HYGIENE AND SANITATION

ALL EMPLOYEES ARE EXPECTED TO ADHERE TO THE PERSONAL HYGIENE AND SANITATION
RECOMMENDED IN THE OPERATIONAL MANUAL.

1. YES / NO EMPLOYEES ARE WEARING PLAIN BLACK CAP OR CM APPROVED EFFECTIVE HAIR RESTRAINTS

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2. YES / NO EMPLOYEES ARE WEARING CM BLACK POLO SHIRT OR CM APPROVED PLAIN BLACK POLO SHIRT

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3. YES / NO EMPLOYEES WEAR PANTS OR SHORTS IN PLAIN BLACK, GRAY, NAVY, BROWN, KHAKI (NO WHITE)
DARK JEANS WITHOUT TEARS, RIPS, DISTRESS OR PATCHES
(SHORTS SHOULD NOT BE SHORTER THAN TWO INCHES ABOVE THE KNEE
OR TWO INCHES LONGER BELOW THE KNEE, MUST BE FITTED NICELY. SPORTS OR
BOARD SHORTS ARE NOT ALLOWED)

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4. YES / NO EMPLOYEES ARE WEARING CLEAN AND WRINKLE FREE CM BLACK APRON

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5. YES / NO EMPLOYEES ARE WEARING CM APPROVED CLOSED TOE SHOES

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6. YES / NO BARISTA IS NOT WEARING JEWELRIES / ACCESSORIES WHILE ON DUTY

(EXCEPT WEDDING RING AND PLAIN BLACK RUBBER WATCH)

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7. YES / NO / NA MALE BARISTAS SHOULD NOT HAVE LONG HAIR AND VIBRANT HAIR COLORS

YES / NO / NA FEMALE BARISTAS SHOULD TIE UP AND GROOM THEIR HAIR NEATLY AND NO VIBRANT COLORS

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8. YES / NO / NA NO FACIAL HAIR FOR MEN AND NO CHAPPED LIPS (USE NATURAL COLORED LIP GLOSS)
9. YES / NO / NA FEMALE BARISTAS ENHANCE THEIR LOOK WITH LIGHT MAKE UP, (CONTACT LENSES
MUST BE KEPT TO NATURAL COLORS)
ALWAYS LOOK FRESH, CLEAN AND WELCOMING WHEN, FACING THE CUSTOMERS

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10. YES / NO CLEAN AND TRIMMED FINGERNAILS AND NO NAIL POLISH

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11. YES / NO HANDS ARE WASHED PROPERLY, FREQUENTLY AND AT APPROPRIATE TIMES

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12. YES / NO HAND SINKS SHOULD HAVE AN ANTI BACTERIAL HAND SOAP

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13. YES / NO ISOPROPHYL ALCOHOL OR SANITIZER ARE PRESENT FOR ANYTIME USE OF EMPLOYEES

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14. YES / NO NO EATING (ALSO CHEWING GUM) AND DRINKING IN FRONT OF THE HOUSE OR
BAR AREA WHILE ON DUTY
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15. YES / NO BARISTA MUST HAVE PERSONAL TUMBLER. IT SHOULD BE CLEAN AND PROPERLY

KEPT INSIDE THE BAG OR LOCKER IF NOT IN USE

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SERVICE EXCELLENCE

1. YES / NO GREETING THE CUSTOMERS WHEN THEY ENTER OR APPROCH THE STORE
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2. YES / NO PROVIDES PROPER DRINKS SUGGESTIONS FOR THE CUSTOMERS

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3. YES / NO THANKING THE CUSTOMERS WELL BEFORE THEY LEAVE THE STORE
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4. YES / NO / NA PLEASANT MUSIC IS ON FOR CUSTOMERS ENTERTAINMENT

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5. YES / NO LOBBY CHECK EVERY 15 MINS OR AFTER THE CUSTOMERS LEAVE THE STORE
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6. YES / NO EMPLOYEES ARE KNOWLEDGEABLE AND CAN DESCRIBE EACH DRINK’S FLAVOR

PROFILE IN THEIR OWN PROFESSIONAL WAY

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7. YES / NO EMPLOYEES MEMORIZED ALL DRINK CODES

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8. YES / NO REASONABLE TIME OF MAKING DRINKS (MAXIMUM OF 2 MINUTES WAITING TIME PER DRINK)

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9. YES / NO “NO TICKET NO MAKE POLICY”
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10. YES / NO ALL ITEMS IN THE MENU ARE AVAILABLE EXCEPT IF THE ITEM OR INGREDIENTS ARE
UNAVAILABLE IN CM WAREHOUSE

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11. YES / NO / NA STORE STOCKS ACTUAL COUNT ARE TALLY TO WHAT’S WRITTEN IN THE INVENTORY SHEET,
MUST BE UPDATED AND HAS NO DISCREPANCY
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FOOD AND DRINKS PREPARATION

1. YES / NO BAR EQUIPMENTS, UTENSILS AND FOOD CONTACT SURFACES ARE PROPERLY
WASHED, RINSED (AND TOWEL DRY) BEFORE EVERY USE
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2. YES / NO ICE SCOOP SHOULD BE PLACED INSIDE CLEAN ICE SCOOP BUCKET WITH CLEAN WATER
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3. YES / NO BAR AREA, EQUIPMENTS AND UTENSILS ARE CLEAN AND IN GOOD
CONDITION FOR MAKING DRINKS
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4. YES / NO PREPARATION OF DRINKS IS PROPERLY HANDLED WITH DESIGNATED

BAR EQUIPMENTS AND UTENSILS
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5. YES / NO STANDARD MEASUREMENT OF INGREDIENTS MUST BE FOLLOWED

ACCORDING TO THE CM RECIPE. BARISTA MUST PRESENT PROPER .5 SCOOP TECHNIQUE
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6. YES / NO / NA CM FAST MOVING BAR POWDER INGREDIENTS ARRANGEMENT STANDARDS ARE IMPLEMENTED.
FROM LEFT TO RIGHT (RSC-COCO-ORE0-BROWN SUGAR-CHOCOLATE-VANILLA)
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7. YES / NO 1 TEASPOON MUST BE INSIDE THE COFFEE CONTAINER

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8. YES / NO ½ TEASPOON MUST BE INSIDE THE BROWN SUGAR CONTAINER

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9. YES / NO STANDARD POWDER SCOOP MUST BE PLACED INSIDE CM INGREDIENTS CONTAINER

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10. YES / NO EMPLOYEES MUST BE KNOWLEDGEABLE IN CM STANDARD STEEPING TIME OF TEA,

NUMBER OF TEA BAGS, MEASUREMENT OF HOT WATER IN EVERY BATCH
OF TEA PREPARATION AND SHELF LIFE (15 TO 20 MINS. / 7 TEA BAGS / 2900 ML / 24 HOURS)

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11. YES / NO EMPLOYEES MUST BE KNOWLEDGEABLE IN STANDARD COOKING TIME, CORRECT PREPARATION
OF TAPIOCA AND SHELF LIFE (COOK – 15 MINS. & WARM – 25 MINS. /
2 - WHITE CUPS BROWN SUGAR / SHELF LIFE 12 HOURS ROOM TEMP.)
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12. YES / NO EMPLOYEES MUST BE KNOWLEDGEABLE IN PREPARATION OF CHEESECAKE SAUCE AND SHELF LIFE
(2 - WHITE CUPS RSC POWDER, 3 – WHITE CUPS COLD WATER / SHEL LIFE 24 HOURS
REFRIGERATED)
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13. YES / NO EMPLOYEES MUST BE KNOWLEDGEABLE IN ALL BAR EQUIPMENTS AND TOOLS NAME
(PLEASE REFER TO OUR OPERATIONAL MANUAL)
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14. YES / NO DRINK ROUTINE MUST BE FOLLOWED BY ALL BARISTAS (POURING THE TEA,
INCORPORATE INGREDIENTS, STIR, PUT ICE, SHAKE, PREPARE SINKERS IN A CUP,
PUT THE LID AND SERVE WITH WRAPPED STRAW AND TISSUE)
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15. YES / NO TEA BAGS ARE REMOVED IN THE ORIGINAL BOX AND MUST BE TRANSFERRED IN A CONTAINER /
JAR IMMEDIATELY. ORIGINAL BOX SHOULD NOT BE VISIBLE INSIDE THE STORE
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16. YES / NO TEA BAGS DOESN’T CONTAIN STAPLE WIRE

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17. YES / NO TEA PITCHERS ARE COVERED ALL THE TIME

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18. YES / NO NO NON-CM BEVERAGE INGREDIENTS ARE FOUND IN THE STORE

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19. YES / NO ALL CM PRODUCTS DELIVERED FROM CM WAREHOUSE ARE PROPERLY LABELED WITH (ITEM
NAME,
DATE OF EXPIRATION, RELEASED DATE OR SOME HAS CM WH STAFF SIGNATURE)
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SANITATION, GARBAGE STORAGE AND PEST CONTROL

1. YES / NO NO FOOD ITEMS ARE TOUCHING THE FLOOR AREA OR IN ANY TOXIC CHEMICALS
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2. YES / NO CHEMICALS ARE CLEARLY LABELED AND STORED AWAY FROM FOOD ITEMS
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3. YES / NO FOOD AND DRINKS ARE PROTECTED FROM CONTAMINATION

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4. YES / NO BOXES AND INGREDIENT CONTAINERS ARE NOT VISIBLE TO CUSTOMERS

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5. YES / NO NO EVIDENCE OF PESTS IS PRESENT

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6. YES / NO NO NON – CM ITEMS ARE FOUND INSIDE THE CM REFRIGERATOR UNIT, SHELVES AND CABINETS
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7. YES / NO REFRIGERATOR UNITS ARE CLEAN AND NEAT AND PROPERLY WORKING
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8. YES / NO CHEESECAKE SAUCE HAS CORRECT DATE TAGS (EXPIRATION DATE, TIME OF EXPIRY, NAME &
SIGNATURE OF BARISTA WHO PREPARED IT) MUST BE ATTACHED IN THE CHEESECAKE PITCHER
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9. YES / NO FIRST IN FIRST OUT OF DELIVERED ITEMS ARE WELL PRACTISED

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10. YES / NO NO EXPIRED ITEMS ARE PRESENT IN THE STORE (ESP. YAKULT, CHEESECAKE SAUCE ETC.)
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11. YES / NO TRASH BINS ARE NOT OVERFLOWING WITH GARBAGE

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12. YES / NO TRAY FOR UNUSED SHAKERS MUST BE CLEAN AND FREE OF DEBRIS
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13. YES/ NO USED SHAKERS MUST BE PLACED IN A SEPARATE TRAY AND NOT PLACED DIRECTLY
IN THE SINK TO AVOID CONTAMINATION
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14. YES / NO DESIGNATED TOWELS ARE PRESENT IN THE STORE TO AVOID CROSS CONTAMINATION
BLUE TOWELS – BAR AREA / BAR TOP / FOOD CONTACT
BROWN TOWELS – LOBBY / REGISTER’S / STOCK ROOM AREA OR SHELVES / NON - FOOD CONTACT
GREEN TOWELS – CUPS / ANY READY TO EAT FOOD CONTACT
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15. YES / NO NO PETS OR ANIMALS ARE ALLOWED INSIDE THE REGISTER’S OR BAR AREA
(PETS ARE ALLOWED AT THE LOBBY ONLY)
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16. YES / NO NO NON – CM EMPLOYEES / OFF DUTY EMPLOYEES ARE INSIDE THE REGISTER’S OR BAR AREA
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STORE MAINTENANCE AND SAFE WORKING PRACTICES

1. YES / NO ALL DOORS ARE WORKING PROPERLY

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2. YES / NO / NA AIR CONDITIONER UNITS ARE WORKING PROPERLY AND MEETS THE CORRECT ROOM
TEMPERATURE
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 (SUGGESTED ROOM TEMP. 21 DEGREES CELCIUS)
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3. YES / NO / NA ALL ELECTRIC FANS ARE CLEAN AND WORKING PROPERLY

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4. YES / NO CM PRODUCTS ARE PROPERLY STORED (LIGHT ITEMS ON TOP, ARRANGED PROPERLY
TO AVOID TOPPLING)
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5. YES / NO SHELVES AND CABINETS ARE IN GOOD CONDITION

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6. YES / NO POSTERS FOR PROMOTIONS AND ITEMS IN THE MENU ARE UP TO DATE
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7. YES / NO GUIDE FOR CM SUGAR LEVEL (FULL, LESS LIGHT, 0% SUGAR DRINK SUGGESTIONS) ARE ON DISPLAY
AND CAN BE EASILY SEEN BY THE CUSTOMERS
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8. YES / NO COCO MARTEA FB / IG MAIN PAGE AND WEBSITE ARE ON DISPLAY TOGETHER WITH THE
SUGAR LEVEL (LIKE AND FOLLOW OUR MAIN PAGE ON FB AND IG @COCOMARTEAPH /
COCO MARTEA OFFICIAL WEBSITE: COCOMARTEA.COM)
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9. YES / NO REGISTER AREA (STORE KIOSK) AND BAR TOP COUNTER ARE IN GOOD CONDITION
(PAINTS ARE NOT FADED AND NEAT, NO CHIPPED FORMICA OR TILES)
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10. YES / NO CM SIGNAGE, MENU BOARD ARE IN GOOD CONDITION

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11. YES / NO STORE LIGHTS ARE WORKING PROPERLY (NO BLINKING OR BUSTED LIGHTS)
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12. YES / NO FLOOR AREA IS CLEAN AND DRY AND IN GOOD CONDITION
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13. YES / NO / NA RESTROOM IS CLEAN AND NO FOUL ODOR (NO FOOD ITEMS INSIDE THE RESTROOM)
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14. YES / NO SINKS AND FAUCETS ARE CLEAN AND WELL MAINTAINED
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15. YES / NO CHAIRS AND TABLES ARE ALWAYS CLEAN AND IN GOOD CONDITION
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16. YES / NO / NA WET FLOOR SIGNAGE IS PRESENT INSIDE THE STORE AND WELL KEPT WHEN NOT IN USE
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17. YES / NO STORE MUST HAVE EMERGENCY LIGHT FOR ELECTRICITY INTERRUPTION
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18. YES / NO STORE HAVE WELL STOCKED FIRST AID KIT FOR EMERGENCY USE
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19. YES / NO STORE MUST HAVE PRINTED AND DISPLAYED (FOR THE EMPLOYEES USE)
CONTACT NUMBER / HOTLINE OF THE NEAREST POLICE STATIONS, HOSPITALS, FIRE STATIONS
BRGY. HALL AND STORE SUPERVISOR) IN CASE OF EMERGENCY
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20. YES / NO STORE MUST HAVE UN-EXPIRED PORTABLE FIRE EXTINGUISHER AND MUST BE LOCATED
IN UN-OBSTRUCTED PLACE AND ACCESSIBLE AREA INSIDE THE STORE.
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21. YES / NO ALL EMPLOYEES KNOWS HOW AND WHEN TO USE THE AVAILABLE FIRE EXTINGUISHER
IN THE STORE IN CASE OF FIRE
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22. YES / NO EMPLOYEES “PRACTICE” PROPER LIFTING TECHNIQUES

(BEND YOUR HIPS AND KNEES TO SQUAT DOWN TO YOUR LOAD, KEEP IT CLOSE TO YOUR BODY
AND STRAIGHTEN YOUR LEGS TO LIFT)
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23. YES / NO EMPLOYEES TAKES 1 HOUR BREAK EVERY 9 HOUR SHIFT

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24. YES / NO EMPLOYEES TAKES AT LEAST 1 DAY OFF (REST DAY) PER WEEK

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25. YES / NO NO EMPLOYEE IS SICK WHILE ON DUTY

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26. YES / NO UPDATED OPERATIONAL MANUAL MUST BE PRESENT INSIDE THE STORE

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REMARKS:
STORE HIGHLIGHTS:

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STORE OPPORTUNITIES FOR IMPROVEMENT:

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AUDITOR’S PRINTED NAME & SIGNATURE SUPERVISOR’S / BARISTA IN-CHARGE SIG. OVER PRINTED NAME

__________________________________ _____________________/_____________________

DATE TIME STARTED / TIME FINISHED

FOLLOW UP FOR NEXT AUDIT:

YES / NO / NA HAVE ALL MAINTENANCE ISSUES BEEN REPORTED AS REQUIRED?

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YES / NO / NA HAVE THE HAZARDS THAT WERE IDENTIFIED LAST AUDIT BEEN CORRECTED?

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YES / NO / NA HAVE UNSAFE / INCORRECT / SUB STANDARD PRACTICES BEEN ADDRESSED WITH ALL EMPLOYEES AND
BEEN CORRECTED?

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RECOMMENDATIONS:

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