25 Point Stable Kitchen Audit

Is all food labelled & in date?

Does the kitchen appear clean and tidy?

Are the chopping boards clean and in good condition?

Is the Dishwasher clean with no build up of residue?

Are the fridge seals in clean and good condition?

Are risks of cross contamination (bacteria) controlled in all food service and storage areas?

Are risks of cross contamination (allergens) controlled in all food service and storage areas?

Is the 14 Allergens info displayed in the kitchen?

Do the chef's know where they can find the current menu allergen information?

Are hand wash basins fully stocked with blue roll, soap & hot water?

Are food handlers wearing clean correct uniform?

Are temperature probes present and clean with probe wipes available?

Is Sanitiser available, topped up & being used?

If any maintenance issues have been found, have they been logged with estates?

Has Trail been completed & up-to-date during time of visit?

Where service times to a good standard during time of visit?

Is the Tomato Sauce cooked to company Spec? (smooth & colour)

Are prep items well seasoned?

Is Jerry alive and well? (bubbles appear and no discolouring)

Are there NO pre rolled bases that are older than 10 minutes or have been stored in the fridge the previous evening?

Is the Dough of good quality, company recipe and in date?

Are the dough balls the correct shape and size? (Round and smooth and mostly 135g)

Have NO dough balls or dough bags been over prepped in comparison to the sites needs?

Are the bases being used during service, the correct shape, size and rise in in the oven when cooked?

Is the dough mixer clean and in good condition?