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000G1 F&B AUDIT (4)
000G1 F&B AUDIT (4)
Alissa Espie

000G1 F&B AUDIT (4)

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Free 000G1 F&B AUDIT (4) Checklist

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Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location

  • Personnel

KITCHEN AUDIT (auditor, cleanliness, equipment, food safety, paperwork, food specs)

AUDITOR

  • ASK - Why do we record all the info in the Cooksafe file?<br>

  • DEMO - Probing the food in 2 fridges<br>

  • ASK - Why do we use Sanitiser?<br>

  • ASK - What do you do if we have someone with a food allergy ordering food?<br>

  • Auditor taste check - taste 2 different dishes<br>

  • ASK - How do you prevent cross contamination of bacteria and allergens?<br>

  • ASK - why do we bin food after it reached its shelf life?<br>

  • Probe all fridges and make sure all at correct temp (Fridge 1-4'C / Freezer -18 -23'C)<br>

  • demo - Hand Washing Procedures <br>

CLEANLINESS

  • Are the doors, walls and grouting clean?<br>

  • Are the ceilings and lights clean?<br>

  • Is the floor clean, not greasy and clear of debris (check under equipment)?<br>

  • Canopy & Filters; are they free from dirt, grease and stains, including channels & filters? (check grease catchers are in place & emptied-check behind filters for any build up)<br>

  • Fryers; are they clean & free from grease and carbon build up, is there evidence of daily filtering? (Check inside the cupboards)<br>

  • Gas Hobs; are they clean, free from dirt and carbon build up?<br>

  • Ovens; are they clean and free from dirt and carbon build up?<br>

  • Chargrills; are they clean, free from dirt and carbon build up?<br>

  • Salamander; clean, free from dirt and carbon build up?<br>

  • Microwaves - clean and free from dirt? (check inside roof and rear filters)<br>

  • Shelving; clean and free from grease? (check legs & wheels)<br>

  • Is plate warmer and crockery clean and in good condition?<br>

  • Is Bain Marie & Soup kettle clean and free from excessive build up?<br>

  • Is the Panini Machine clean and free from carbon build up inside?<br>

  • Is the Stick Blender working, clean and free from food?

  • Is the Can Opener clean?<br>

  • Dry Store; is it clean and tidy, also no food or boxes on the floor?<br>

  • Fridges; are they clean & free from odour? (shelves, floor, seals) <br>

  • Freezers - are they clean & free from odour? (shelves, floor, seals) <br>

  • Are benches, food sink, prep and work areas clean, tidy and free from clutter?<br>

  • Potwash area - is the area clean and free from dirt and grease?<br>

  • Dishwasher - is it clean and free from lime scale? (check rims, seals & inside)<br>

  • Dishwasher - are the rinse aid and detergent fully used?<br>

  • Kitchen bin - are they clean, free from dirt and grease?<br>

  • Green Mop Bucket/Green mop head - are they clean and free from excessive build up?<br>

  • Contact handles - are fridge handles, check machines, light switches and knives handles clean?<br>

  • Is all excessive rubbish and clutter out of the kitchen?<br>

EQUIPMENT

  • Is the grill in good repair?<br>

  • Are the fryers in good repair?<br>

  • Are the fridges working and seals intact?<br>

  • Is the robo coupe working and in good repair?<br>

  • Are the open ranges in good repair and working?<br>

  • Are all the microwaves working including stir covers?<br>

  • Are all ovens in good repair and working?<br>

  • Is the rib griddle working and in good repair?<br>

  • Is all light equipment in good repair?<br>

  • Are all cutting boards at a sufficient standard, not deeply scored and marked?<br>

FOOD SAFETY

  • Sanitiser - Is there D10 available on each section in the kitchen?<br>

  • Raw Food Handling- are correct procedures being followed and raw stored on bottom shelves?<br>

  • Are all kitchen staff maintaining a high standard of personal hygiene?<br>

  • Are chefs whites, trousers, aprons and shoes being worn - no outdoor wear or jewellery?<br>

  • Are probe wipes available and in date?<br>

  • Is the kitchen free from glass?<br>

  • Food Rotation- rotated, covered and stored correctly?<br>

  • Are day dots and date labels in use, correctly dated and no evidence of re-day dotting?<br>

  • Freezer and long life labels in use?<br>

  • Manufacturers food all in date?<br>

  • Chopping Boards-are they available, in good repair and being used correctly? <br>Red-meat. <br>Blue-Raw fish. <br>Green-Salad. <br>Brown-Vegetables. <br>White- Dairy. <br>Yellow-Cooked Meats<br>

  • No food being stored on the floor including walk in fridges and freezers?<br>

  • Cleaning Materials- all plastic bottles labelled with correct product (D1, D2, D9, D10)?<br>

  • Is there a RED FOOD bin being used in the kitchen and food separation in the pot wash?<br>

  • Has the kitchen separate bins for Food, Recycling & General waste?<br>

  • Are all external bins in good condition, lidded and secure<br>

  • Is all food stored in food safe containers, no cracks, with lids or wrapped with cling film?<br>

  • Hand Washing Facilities- are they available? (soap, blue roll and a clean sink).<br>

  • Is the defrost procedure in use properly?<br>

PAPERWORK

  • Have all test and checks been completed?<br>

  • COSHH - is there the appropriate signage in place and are chemicals stored correctly?<br>

  • Kitchen diary is not damaged and is clean?<br>

  • Cook Safe diary is not damaged and is clean?<br>

  • Fridge temps are completed for each day and initialled?<br>

  • There are sufficient items logged for the cooked cooled monitor?<br>

  • Are opening closing checks filled in each day?<br>

  • Are all three service food temperatures filled in per day?<br>

  • Are all delivery check lists filled in and signed off each week?<br>

  • Are all cleaning rotas and PPE checklists initialled and filled in correctly?<br>

  • Are all dishwasher temps filled in correctly?<br>

  • If there are any problems, are they logged as corrective action for each day?<br>

  • Cooksafe folder up to date including house rules, flow charts and staff training records?<br>

FOOD SPECS

  • Sufficient number of scales in the kitchen?<br>

  • Are food bulk specs available?<br>

  • Are food service specs available?<br>

  • Is food portioned where ever possible?<br>

  • Are all dishes being served to photo spec?<br>

  • Taste test ten items and make sure they are all to spec, taste fresh, and look appealing.<br>

  • All food is from specified supplier, no store bought products?<br>

  • Grab testing; ask ten weights of items and ask chefs to grab, then weigh following spec.<br>

KITCHEN AUDIT (kitchen structure, operational) - This area is separately scored for the GM and Operations Managers responsibility.

KITCHEN STRUCTURE

  • Are all walls and tiles intact and in good repair?<br>

  • Is the ceiling in good repair, no holes or missing tiles?<br>

  • Is the hood in good repair and working?<br>

  • Are doors in good repair?<br>

  • All windows have fitted screens? If not windows must remain closed at all times.<br>

  • Are the kitchen free from water leaks?<br>

  • Is there hot and cold water to all taps?<br>

  • Is all shelving in good repair? Including walk in, dry store, and cook line.<br>

  • Is all flooring in good repair, no trip hazards?<br>

  • Is the insectacutor working, and clean?<br>

OPERATIONAL

  • Are only nominated suppliers chemicals being used?<br>

  • Is manager check being done at end of night and signed off?<br>

  • Is cleaning schedule available covering all areas?<br>

  • Canopy has been cleaned by Elite in the last 6 months? (Certificate available)<br>

  • J cloths being used? (green kitchen cleaning, yellow for food, blue bar and red toilets)<br>

  • Is all waste oil stored correctly?<br>

  • Fire Blanket & Extinguishers - are they available, in date and fixed to the wall?<br>

  • Kitchen fire exit clear - fire doors are closed and escape route is obstacle free, no extinguisher holding door open?<br>

  • Probes - are there at least 3 (raw & cooked) clean, working and in good condition<br>

  • Insectocutors clean and bug free?<br>

  • First Aid box - is it available and stocked correctly? <br>(Blue plasters, eye pads, triangular bandages, medium bandages, large bandages-all sterile- disposable gloves)<br>

  • Has the GM and BDM signed off the Cooksafe document?<br>

  • Are all cleaning materials stored correctly with no risk of chemical contamination?<br>

  • PPE - are goggles, apron and gauntlets available?<br>

  • COSHH - Has been trained in the last 6 month?<br>

  • Is company HACCP information displayed and staff full aware of procedures?<br>

  • Have all chefs signed, dated, trainer name on the risk assessments, once a year?<br>

  • Pest Activity- is there evidence of any activity?<br>

  • Pest contract in operation and log book up to date (1 visit per month)?<br>

  • Do all food handlers have relevant food hygiene certificates and are they in cooksafe folder?<br>

BAR AUDIT (auditor, bar safety, cleanliness, equipment, paperwork, operational)

AUDITOR

  • Ask Bartender To Explain 3 Of The Cores Theories<br>

  • Ask Bartender For A G1 Value<br>

  • Does The Bartender Follow The Basics In The Core Manual?<br>

  • Random Cocktail Spec Test<br>

  • Ask Bartender To name The 8 To Be Great<br>

BAR SAFETY

  • Detergent and Rinse Aid Is connected correctly and back up available?<br>

  • Gas cylinders chained up? (lay down if applicable)<br>

  • Cellar at correct temp (no higher than 12Oc)?<br>

  • Fruit and milk being rotated properly?<br>

  • All open and cut fruit Is date labelled?<br>

  • All line clean equipment clean and operational?<br>

  • All coolers clean with nothing stored on top of it or blocking vents?<br>

  • All purees present and fresh, in puree bottles and date labelled?

  • No out of date stock?<br>

  • All glassware on mats or mesh?<br>

  • Sanitiser available on the bar?<br>

CLEANLINESS

  • Mixer is clean, switches and leads working?<br>

  • All Bar Fridges Clean Inside And Out ?<br>

  • All Bar Fridge Seals Clean (Not Cracked Or Sticky)?<br>

  • All Bar Fridge Vents Clean?<br>

  • All Glasswashers Clean Inside And Out (Spray Jets Clear)?<br>

  • Glasswash Area Clean And Sink Clear?<br>

  • Coffee Machine Group Heads Clean?<br>

  • Coffee Machine Clean Including Heated Cup Rack And Knock Out Drawer?<br>

  • Coffee Machine Handles Clean And Free From Stains?<br>

  • Steam Arm Clean?<br>

  • All Coffee Equipment Clean?<br>

  • Rocks, Collins And Pint Glasses Clean?<br>

  • Wine, Champagne And Cocktail Glasses Are Clean And Free From Lipstick?<br>

  • Half Pint, Shot, Sling, Brandy And Old Fashioned Glasses Clean?<br>

  • Crockery Clean And Free From Stains?<br>

  • Underneath Kegs Clean And Mopped?<br>

  • Cellar Clean And Organised?<br>

  • Cellar Floor Free From Debris?<br>

  • Liquor Room Tidy, Clean And Well Organised?<br>

  • Postmix Machines, Connectors And Boxes Clean And Not Sticky?<br>

  • Keg Couplers Free From Yeast Build Up?<br>

  • Cellarbouys Clean And All Working?<br>

  • Ice Machine Clean And Mold Free, Ice Scoop Available?<br>

  • Liquor Bottles Clean And Not Sticky?<br>

  • All Pour Spouts Clean?<br>

  • Speed Rails Are Clean Inside And Out?<br>

  • Bar Shelves And Mirrors Clean?<br>

  • Wine Displays Full And Clean?<br>

  • Bar Meshing Free From Grime?<br>

  • Till Drawers And Screens Clean And Not Sticky?<br>

  • Soda Gun Heads And Pythons, Holders And Drip Trays clean And Not Sticky?<br>

  • All Drip Mats Clean And Not Smelling Of Stale Drink?<br>

  • Baby Mixer Crates Clean And Stocked ?<br>

  • Bar Floor Clean?<br>

  • Sinks And Area By Sinks Clean And Clear Of Straws And Debris?<br>

  • Underneath The Shelves And Underneath Stations Is Clean?<br>

  • Back Bar Walls Clean And Not Sticky?<br>

  • Underneath All Ledges On Stations Clean And Free From Stickiness?<br>

  • All Display Shelves Clean And Free From Dust?<br>

  • Bins Clean Inside And Out?<br>

  • Bar Ceiling Clean And Free Of Dust?<br>

EQUIPMENT

  • Mixer Is Present And Working?<br>

  • All Bar Fridges Working?<br>

  • All Glasswashers In Working Order?<br>

  • Coffee Knockout Drawer Arm Is Present ?<br>

  • Full Stock Of Clean Glass Wash Trays?<br>

  • One Each Of All 5 Jiggers For All Stations?<br>

  • 1 Bar Spoon Pair Station?<br>

  • 1 Muddler Per Station?<br>

  • 1 Hawthorn Strainer Per Station?<br>

  • 1 Fine Strainer Per Station?<br>

  • 2 Tins And 2 Boston Glasses Per Station?<br>

  • 1 Knife Per Station?<br>

  • 1 Clean, Crack Free, Not Overused Green Chopping Board?<br>

  • 2 Milk Jugs, Present And Clean?<br>

  • Champagne And Prosecco Stoppers Available And Clean, One Per Station?<br>

  • Bar Fully Stocked With Correct Glassware Including Appropriate Branded Glassware?<br>

  • Minimum 24 Tea, 24 Latte Spoons On Bar?<br>

  • 12 Water Jugs/Carafes Available In Appropriate Sizes, Clean Not Chipped?<br>

  • 12 Ice Buckets, Clean And Not Dented?<br>

  • Pourers Clean And In Good Condition?<br>

  • Straws, Bevnaps And Blue Roll Present And Back Up Available?<br>

  • P.P.E. Goggles And Apron Present In Cellar?<br>

  • Back Up Tea And Latte Spoons Available?<br>

  • Back Up Glassware Available?<br>

  • Bar Spots And All Lighting Working?<br>

  • Mop And Bucket Present And Clean Inside And Out?<br>

PAPERWORK

  • Bar File Is All Up To Date?<br>

  • The Daily Pour Test Is Completed For All Bartenders On Shift?<br>

  • The Daily Fridge Temps Have Been Completed?<br>

  • The Previous Coffee Machine Cleaning Log Filled In?<br>

  • The Daily Beautification Is Filled In?<br>

  • The Previous Line Cleaning Log Available And Filled In?<br>

  • Previous Ice Machine Cleaning Log Filled In And Available?<br>

  • New Cocktail Spec Available And All Old Ones Thrown Away?<br>

OPERATIONAL

  • Clean Cocktail Menus On Bar With Appropriate Promotional Materials?<br>

  • All Bottles Have Pour Spouts And 20 Back Up?<br>

  • Back Up Spirits On Bar Organised And Clearly Labelled?<br>

  • Jaegermiester, Sambucas And Vermouths All Chilled In Fridge?<br>

  • Beer Pumps Straight And Not Wobbly?<br>

  • Correct Brands Being Used?<br>

  • No Essential Items Out Of Stock?<br>

  • Back Up Printer Rolls On Bar (1 Each Till, 1 Dispense)?<br>

  • Hand Wash Sink Labelled And Clean?<br>

  • Broken Glass Bin Clearly Labelled?<br>

  • Bartender Is On There Marks?<br>

  • Bartenders Uniform Is Clean And Ironed?<br>

  • Is There A Fully Stocked First Aid Kit On The Bar?<br>

000G1 F&B AUDIT (4)
Alissa Espie

000G1 F&B AUDIT (4)

Use this Template
The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.

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