Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
KITCHEN AUDIT (auditor, cleanliness, equipment, food safety, paperwork, food specs)
AUDITOR
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DEMO - Probing the food in 2 fridges<br>
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Auditor taste check - taste 2 different dishes<br>
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ASK - Why do we use Sanitiser?<br>
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ASK - Why do we record all the info in the Cooksafe file?<br>
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ASK - What do you do if we have someone with a food allergy ordering food?<br>
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ASK - How do you prevent cross contamination of bacteria and allergens?<br>
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ASK - why do we bin food after it reached its shelf life?<br>
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Probe all fridges and make sure all at correct temp (Fridge 1-4'C / Freezer -18 -23'C)<br>
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demo - Hand Washing Procedures <br>
CLEANLINESS
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Are the doors, walls and grouting clean?<br>
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Are the ceilings and lights clean?<br>
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Is the floor clean, not greasy and clear of debris (check under equipment)?<br>
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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>
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Fryers; are they clean & free from grease and carbon build up, is there evidence of daily filtering? (Check inside the cupboards)<br>
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Gas Hobs; are they clean, free from dirt and carbon build up?<br>
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Ovens; are they clean and free from dirt and carbon build up?<br>
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Chargrills; are they clean, free from dirt and carbon build up?<br>
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Salamander; clean, free from dirt and carbon build up?<br>
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Microwaves - clean and free from dirt? (check inside roof and rear filters)<br>
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Shelving; clean and free from grease? (check legs & wheels)<br>
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Is plate warmer and crockery clean and in good condition?<br>
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Is Bain Marie & Soup kettle clean and free from excessive build up?<br>
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Is the Panini Machine clean and free from carbon build up inside?<br>
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Is the Stick Blender working, clean and free from food?
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Is the Can Opener clean?<br>
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Dry Store; is it clean and tidy, also no food or boxes on the floor?<br>
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Fridges; are they clean & free from odour? (shelves, floor, seals) <br>
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Freezers - are they clean & free from odour? (shelves, floor, seals) <br>
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Are benches, food sink, prep and work areas clean, tidy and free from clutter?<br>
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Potwash area - is the area clean and free from dirt and grease?<br>
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Dishwasher - is it clean and free from lime scale? (check rims, seals & inside)<br>
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Dishwasher - are the rinse aid and detergent fully used?<br>
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Kitchen bin - are they clean, free from dirt and grease?<br>
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Green Mop Bucket/Green mop head - are they clean and free from excessive build up?<br>
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Contact handles - are fridge handles, check machines, light switches and knives handles clean?<br>
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Is all excessive rubbish and clutter out of the kitchen?<br>
EQUIPMENT
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Is all light equipment in good repair?<br>
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Is the grill in good repair?<br>
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Are the fryers in good repair?<br>
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Are the fridges working and seals intact?<br>
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Is the robo coupe working and in good repair?<br>
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Are all the microwaves working?<br>
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Are all ovens in good repair and working?<br>
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Are all cutting boards at a sufficient standard, not deeply scored and marked?<br>
FOOD SAFETY
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Sanitiser - Is there D10 available on each section in the kitchen?<br>
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Raw Food Handling- are correct procedures being followed and raw stored on bottom shelves?<br>
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Are all kitchen staff maintaining a high standard of personal hygiene?<br>
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Are chefs whites, trousers, aprons and shoes being worn - no outdoor wear or jewellery?<br>
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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>
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Are probe wipes available and in date?<br>
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Is the kitchen free from glass?<br>
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Food Rotation- rotated, covered and stored correctly?<br>
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Are day dots and date labels in use, correctly dated and no evidence of re-day dotting?<br>
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Freezer and long life labels in use?<br>
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Manufacturers food all in date?<br>
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No food being stored on the floor including walk in fridges and freezers?<br>
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Cleaning Materials- all plastic bottles labelled with correct product (D1, D2, D9, D10)?<br>
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Is there a RED FOOD bin being used in the kitchen and food separation in the pot wash?<br>
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Has the kitchen separate bins for Food, Recycling & General waste?<br>
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Are all external bins in good condition, lidded and secure<br>
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Is all food stored in food safe containers, no cracks, with lids or wrapped with cling film?<br>
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Hand Washing Facilities- are they available? (soap, blue roll and a clean sink).<br>
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Is the defrost procedure in use properly?<br>
PAPERWORK
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Have all test and checks been completed?<br>
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COSHH - is there the appropriate signage in place and are chemicals stored correctly?<br>
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Kitchen diary is not damaged and is clean?<br>
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Are the kitchen using daily handovers?
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Cook Safe is not damaged and is clean?<br>
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Fridge temps are completed for each day and initialled?<br>
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There are sufficient items logged for the cooked cooled monitor?<br>
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Are opening closing checks filled in each day?<br>
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Are all three service food temperatures filled in per day?<br>
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Are all delivery check lists filled in and signed off each week?<br>
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Are all cleaning rotas available?<br>
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If there are any problems, are they logged as corrective action for each day?<br>
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Cooksafe folder up to date including house rules, flow charts and staff training records?<br>
FOOD SPECS
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3 of scales in the kitchen?<br>
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Are food bulk specs available?<br>
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Are food service specs available?<br>
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Is food portioned where ever possible?<br>
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Are all dishes being served to photo spec?<br>
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Taste test ten items and make sure they are all to spec, taste fresh, and look appealing.<br>
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All food is from specified supplier, no store bought products?<br>
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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
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Are all walls and tiles intact and in good repair?<br>
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Is the ceiling in good repair, no holes or missing tiles?<br>
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Is the canopy in good repair and working?<br>
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Are doors in good repair?<br>
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All windows have fitted screens? If not windows must remain closed at all times.<br>
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Is there hot and cold water to all taps?<br>
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Is all shelving in good repair? Including walk in, dry store, and cook line.<br>
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Is all flooring in good repair, no trip hazards?<br>
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Is the insectacutor working, and clean?<br>
OPERATIONAL
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Is manager check being done at end of night and signed off?<br>
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Are only nominated suppliers chemicals being used?<br>
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Is cleaning schedule available covering all areas?<br>
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J cloths being used? (green kitchen cleaning, yellow for food, blue bar and red toilets)<br>
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Is all waste oil stored suitably?<br>
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Fire Blanket & Extinguishers - are they available, in date and fixed to the wall?<br>
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Kitchen fire exit clear - fire doors are closed and escape route is obstacle free, no extinguisher holding door open?<br>
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Probes - are there at least 3 (raw & cooked) clean, working and in good condition with 1 spare<br>
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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>
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Has the GM and BDM signed off the Cooksafe document within 1 calendar month<br>
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Are all cleaning materials stored correctly with no risk of chemical contamination?<br>
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PPE - are goggles, apron and gauntlets available?<br>
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COSHH - Has been trained in the last 6 month?<br>
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Is company HACCP information displayed and staff full aware of procedures?<br>
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Have all chefs signed, dated, trainer name on the risk assessments, once a year?<br>
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Pest Activity- is there evidence of any activity?<br>
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Pest contract in operation and log book up to date (8 visits per year)?
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Do all food handlers have relevant food hygiene certificates and are they in cooksafe folder? Evidence of future bookings?<br>
BAR AUDIT (auditor, bar safety, cleanliness, equipment, paperwork, operational)
AUDITOR
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Ask Bartender To name The 8 To Be Great<br>
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Ask Bartender to name the 5 core values<br>
BAR BASICS
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Detergent and Rinse Aid Is connected correctly and back up available?<br>
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All open and cut fruit Is date labelled?<br>
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All purees present and fresh, in puree bottles and date labelled?
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No out of date stock?<br>
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All glassware on mats or mesh?<br>
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Sanitiser available on the bar?<br>
CLEANLINESS
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All Bar Fridges Clean Inside And Out ?<br>
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All Bar Fridge Seals Clean (Not Cracked Or Sticky)?<br>
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All Bar Fridge Vents Clean?<br>
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All Glasswashers Clean Inside And Out (Spray Jets Clear)?<br>
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Take supporting image
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Glasswash Area Clean And Sink Clear?<br>
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Coffee Machine Clean Including Heated Cup Rack And Knock Out Drawer?<br>
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Take supporting image
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Steam Arm Clean?<br>
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Take supporting image
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All glassware clean, dry and rotated to ensure cool glassware throughout service?<br>
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Wine, Champagne And Cocktail Glasses Are Clean And Free From Lipstick?<br>
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Crockery Clean And Free From Stains?<br>
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Liquor Bottles Clean And Not Sticky?<br>
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All Pour Spouts Clean?<br>
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Speed Rails Are Clean Inside And Out?<br>
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Bar Shelves And Mirrors Clean?<br>
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Take supporting image
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Wine Displays Full And Clean?<br>
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Take supporting image
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Bar Meshing Free From Grime?<br>
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Till Drawers And Screens Clean And Not Sticky?<br>
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Soda Gun Heads And Pythons, Holders And Drip Trays clean And Not Sticky?<br>
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All Drip Mats Clean And Not Smelling Of Stale Drink?<br>
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Bar Floor Clean?<br>
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Sinks And Area By Sinks Clean And Clear Of Straws And Debris?<br>
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Bins Clean Inside And Out?<br>
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Take supporting image
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Underneath The Shelves And Underneath Stations Is Clean?<br>
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Back Bar Walls Clean And Not Sticky?<br>
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Underneath All Ledges On Stations Clean And Free From Stickiness?<br>
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All Display Shelves Clean And Free From Dust?<br>
EQUIPMENT
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All Bar Fridges Working?<br>
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Coffee Knockout Drawer Arm Is Present ?<br>
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1 Bar Spoon Pair Station?<br>
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1 Hawthorn Strainer Per Station?<br>
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1 Fine Strainer Per Station?<br>
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2 Tins And 2 Boston Glasses Per Station?<br>
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1 Knife Per Station?<br>
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1 Clean, Crack Free, Not Overused Green Chopping Board?<br>
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2 Milk Jugs, Present And Clean?<br>
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Champagne And Prosecco Stoppers Available And Clean, One Per Station?<br>
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Straws, Bevnaps full on bar front And Back Up Available?<br>
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Back Up Glassware Available?<br>
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Bar Spots And All Lighting Working?<br>
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BlueMop And Bucket Present And Clean Inside And Out?<br>
PAPERWORK
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Bar File Is All Up To Date?<br>
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The Daily Fridge Temps Have Been Completed?<br>
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The Previous Coffee Machine Cleaning Log Filled In?<br>
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Weekly cleaning checklist is available and filled in?<br>
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The Previous Line Cleaning Log Available And Filled In?<br>
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Coffee brew log filled in
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New Cocktail Spec Available And All Old Ones Thrown Away?<br>
OPERATIONAL
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Clean Cocktail Menus On Bar<br>
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Back Up Spirits On Bar Organised And Clearly Labelled?<br>
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Jaegermiester, Sambucas And Vermouths All Chilled In Fridge?<br>
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Beer Pumps Straight And Not Wobbly?<br>
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Back Up Printer Rolls On Bar (1 Each Till, 1 Dispense)?<br>
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Hand Wash Sink Labelled And Clean?<br>
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Broken Glass Bin Clearly Labelled?<br>
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Bartenders Uniform Is Clean And Ironed?<br>
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Is There A Fully Stocked First Aid Kit On The Bar or in office?<br>
Cellar
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Are gas cylinders chained up or laying down if applicable?
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Fill a glass of water in the cellar near the keg storage. probe the glass of water, is it at correct temperature?
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Line cleaning equipment is clean and operational?
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Coolers are clean, vents are clean and nothing is stored on top of them
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Nothing is stored on the floor and at least 6 inches from the floor
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Cellar floor is clean with no spillage with no sign of pests.
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Post mix machine is clean and and no sticky build up
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Take supporting image
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Cellar Bhoys are clean and functioning, no sign of a leak or loss of air
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Ice machine and all seals are clean
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Ice machine cleaning record is up to date
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Ice scoop is in a separate sealed container
Bar Service Test
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This section is to test the bar tenders knowledge and service standards. Pick a bar tender at random that is currently on shift.
This section is to test the service and product knowledge from start to finish. -
Ask the server for a recommendation, have they asked sufficient questions to ensure it is to your taste?
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Has the drink been made to spec and brand standard?
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Has the server cleaned and returned the equipment used to make the drink
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Is the drink served in the correct glass? Is the glass to brand standard? (clean, cool, dry)
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Has the server shown positive attitude and engaged with yourself throughout the service
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Has the drink been presented on a bev napkin, label facing out, with correct garnish if applicable
Coffee Audit
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Is coffee machine surrounding area clean and tidy?
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Is the coffee machine working?
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Is the machine clean?
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Is the grinder working?
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Is the grinder clean and being kept clean during service
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Are there glass measures, group head and handle brushes available
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Is there Caffiza available to use?
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Are the correct coffee beans being used?
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Is the brew log being filled in daily?
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DO the staff understand how to adjust according to brew log?
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Is the milk being hygienically stored
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Is the milk in date?
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Is the milk wand clean?
