MANG

INASAL
ROBINSON
PALAWAN
0468
Prepared by: Alberth C. Caabas
QM AUDIT RESULT
June 20, 2022

Auditor: M’ Laarni Yap

FOOD 80.00
STATION PP 77.23
GENERAL PP 62.50
FOOD SAFETY
1 CRITICAL
5 MAJOR
2 MINOR
FOOD

DEVIATION ROOT CAUSE

No stick to handle, gaps where you see the stick Dispatch not knowledgeable on cutting Pork BBQ stick
(Dispatch not certified)
between the meat
Serving Temperature Paa129F Over Back up due to 1 HHC available
 STATION PRODUCTION PROCESS

DEVIATION ROOT CAUSE

Skewered Pork BBQ in RIC 51F Improper Thawing Procedure SOP not followed
(Grillman not certified on Pork Products)

Thawed paa in skewer at 54.9F and 48.7F Over back –up of skewered chicken. At RIC
SOP not followed
(Grillman not consistent on using autotimer)

Excessive stacking of Paa and Pecho at HHC Only 1 HHC available

Burnt Pecho actual temp. 138.8F Bloated bricks

Missed out on proper use and checking of station checklist
 GENERAL PRODUCTION PROCESS

DEVIATION ROOT CAUSE

Pecho in station chiller 45F, 46.4F, 50.4 Improper Thawing Procedure SOP not followed
(Grillman not certified)

Skewered pork BBQ in RIC, 51F Improper Thawing Procedure SOP not followed
(Grillman not certified on Pork Products)

PCS guide not followed,excessive production of paa, pecho Only 1 HHC Available
while zero for spicy chicken, pork BBQ
FOOD SAFETY
DEVIATION
Critical: No proper handwashing
Major: Face Mask for 2 crew under their chin
while talking
Major: Several wares in used with chipped off portion
Major: APS chemical without Label
Major: Several tables very sticky, bussing not
thorough
Major: Temperatures for cooked products and meat
products (paa & pecho) are not monitored.
Minor: Food keepers, pans and TnU’s used without
sanitizing
Minor: Female assembler handed the plastic spoons
and forks w/o tissue
ROOT CAUSE
Lack of knowledge on how to wash their hands properly
(Poor Food Safety Mindset)
Unawareness on Food Safety Protocol of Covid 19
Lapses during the orientation of newly hired (CTP PROCESS)
Wares for replacement is un-available - RESOURCEFULNESS
No available double sided tape
Improper cleaning of tables
(MCS not follow)
Assembly inconsistent to check chicken temperature
Dishwasher not executing proper washing of TNUs
Lack of knowledge on crew’s proper handling of wares
GAME PLAN
 TOP ISSUES WITH CORRECTIVE ACTION PLAN
RCA STRATEGY ACTION PLAN PIC TIMELINE STATUS
Poor Implementation of Keep Learning 1. Re-assignment of ALBERTH November 15, 2022
People Training Program PTS v2.0 KRA -CTP Manager DONE
2. Buddy with Best ALBERTH November 30, 2022
PTM within the NOT YET
group
3. Certify 2 CT per LLOYD December 15, 2022
station
4. IFC Completion for LLOYD January 15, 2023 NOT YET
Crew (Re-certify &
Certify) NOT YET
Weak Food Safety Execution Strengthen Food 1. Food Safety KAREN December 10, 2022
Safety Mindset Guidelines Cascade
2. Detailed Training LLOYD December 15, 2022
for Hygiene NOT YET
Ambassador
3. Use of Daily Food ALBERT December 16, 2022 NOT YET
Safety Checkpoints
by Managers
NOT YET

ON GOING DONE NOT YET

 TOP ISSUES WITH CORRECTIVE ACTION PLAN
RCA STRATEGY ACTION PLAN PIC TIMELINE STATUS
Poor Travel Path Level up Manager 1. Travel Path ALBERTH November 30, 2022
Competency Certification including NOT YET
the use of the Food
Safety Checkpoints
2. Daily Travel path ALBERTH December 1,2022
sharing at Store’s GC NOT YET
3. Feedback is a Gift ALBERTH December 10, 2022
(GM & MD to write in
Logbook observations NOT YET
during FSC visits)
CONDITION ISSUES
RCA STRATEGY ACTION PLAN PIC TIMELINE STATUS
Only 1 HHC available Prioritize availability Request Approval of ALBERTH December 31, 2021
of critical to Quality Additional HHC
Equipment
Bloated bricks Budget on a monthly ALBERTH NOT YET
Build Build Build basis to buy extra to January 31, 2022
Lacking TNUS use when needed

NOT YET

ON GOING DONE NOT YET

Proof of Accomplishment
CRITICAL DEVIATION AFTER
BEFORE

INSTALLATION OF HANDSINK
HAND SINK SPACE RE-ORIENTATION 6/22/2022
FULLY INSTALLED: 7/8/2022

DEMONSTRATE HAND
WASHING PROCEDURE
PRODUCTION CREW
6/22/2022
 RE-ORIENTATION FOOD
SAFETY POLICY
 Re-orient all crew the importance Food
Safety especially on the following: (Monthly)
1. Covid Protocols
2. Good Hand Washing Practices &
availability of Hot water with correct temp
3. Cleanliness & Sanitation
 Person In-charge: Alberth Caabas .
 MD & GM OBSERVATION
LOGBOOK

MANAGER
TRAVEL PATH
MANAGER EXAM
 FOOD & PRODUCTION PROCESS

• GS REFRESHER TO ALL
PRODUCTION CREW

ASSIGNED PERSON:
Lloyd Gevela
PRODUCTION EXAM
RE-CERTIFICATION (IFC)
THANK YOU