Oer 2018 - domino's checklist
Be the #1 pizza company in the world and in every neighbourhood"
What does this form include?
This form contains 32 sections:
Great/Remake Pizza's Section. 20 Points
- Pizza 1 Rim/Rise - Size - Portion - Placement - Bake. 4pts
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Comments/Feedback: Anchor Fluffy Consistent Centre Volume (FCCV) Pencil Thin Crust Coach on any ways that the pizza maybe improved
Product Section. 12 Points
- Dough Properly Managed. 5ptso Dough must be within shelf life.o Next use dough within proper window of use.o Dough must not be blown.o All sizes of dough available.o Bases cannot be made and refrigerated.o Bases cannot be part stretched and kept for later.o Dough must be proofed before use.o Dough patties to be kept sealed side up.o Dough should not be covered in cornmeal while in the tray.o Mixed tray of dough in use at the stretching table, need to be dated with the current day’s date and within shelf life.
Delivered on Time (DOT). 15pts
Actual DOT %
Service. Total 32 Points
Actual Load (min)
Actual Rack (min)
Out the Door % (OTD)
Single Bags %
3+ Bags %
Brand Image Section. Total 22 Points
- Team Members in Proper Uniform Attire. 3ptso All team members must adhere to uniform standards as set by DPG. Please refer to the current Uniform & Grooming standards guide for more information.Full uniform - hat, shirt, name badge, black trouserSmart & clean
Safety and Security Section. Total 5 Points
- Drivers Making Drops, not Exceeding Maximum Amount. 1pto Driver carrying £15 / €50 or less. This includes: store money and personal money.o Drivers are making regular drops after runs.o Floats and money taken during the shift should not be left in the driver’s cars.
Food Safety. Total 15 Points
- Refrigeration and proper temperatures maintained. 3ptso Walk-in temperature within specification (0°C - 3°C).o Makeline bin temperature within specification (0°C - 5°C).o Makeline cabinet temperature within specification (0°C - 4°C).o Beverage cooler temperature within specification (0°C - 8°C).o Prep fridges temperature within specification (0°C - 4°C) this includesbeverage fridges that have food in them e.g. coleslaw in coke fridges. o Product held at 5oC for more than 2 hours will be discarded.o Freezer temperature within specification (–18°C or below).o All HACCP paper work needs to be fully completed on a daily basis.
Extreme Violations Section (The OMG! and any violations that will create extreme damage to the Domino’s brand and/or its customers.)
- DOUGH? 1 or more trays of sheeted dough in store. ? Expired by 5 or more days? Extremely under proofed dough or on day 1 without following proofing guidelines ? Out of stock of required dough sizes ? Any single tray of dough that has been re-dated will be classed as an extreme
Additional Comments/Action Plan
Walk-in/Chiller temperature within specification (0°C - 3°C)
Makeline bin temperature within specification (0°C - 5°C)
Makeline cabinet temperature within specification (0°C - 4°C)
Beverage cooler temperature within specification (0°C - 8°C)
Freezer temperature within specification (–18°C or below)
Prep fridges temperature within specification (0°C - 4°C) this includes beverage fridges that have food in them e.g. coleslaw in coke fridges
OTD <5 Minutes (>5%)
Reassignments (>5%)
Load Time 0 - 1 (>25%)
Negative Wait (-2 to 0>15%)
Order Take Time >6 Minutes (>10%)
Runtime 0 - 5 (>5%)
Runtime 0 - 10 (>15%)
Instore Timed Orders
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