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
FIRST IMPRESSION
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Is the kitchen clean
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Hand wash basin clean
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Hot water in correct temperature (above 50'c, below 55'c)
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Disposable hand towel available
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Antibacterial soap available
WALK IN FRIDGE/FREEZER
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In correct temperature Fridge below 5'c<br> Freezer below -18'c
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Lights in working condition
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Door seals in good condition
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Food separation in place raw/ready to eat
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Sanitising in place
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All food in date
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Correct labels in use
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All food covered
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Glass items stored on bottom
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Is it clean
FREEZERS
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In correct temperature - below -18'c
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Door seals in good condition
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All food in date
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Original labels available on food removed from packaging
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Correct labels in use
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All food from designated suppliers only
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Is it clean
DRY STORE
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All food in date
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Glass items stored on bottom shelve
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All open/decanted allergens stored in airtight containers
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Correct labels in use
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Is it clean
LINE FRIDGES/FREEZERS
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In correct temperature fridge below 5'c<br> freezer below -18'c
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Door seals in correct temperature
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Food separation in place ( raw/ ready to eat)
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All food in date
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Correct labels in use
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Is all food covered ( only morning or in between services)
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All glass stored on bottom
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Is it clean
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Is it in good working condition
EQUIPMENT MAINTENANCE
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Is it clean
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Is it in good working condition
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Grill map filled in and on display
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Clean untensils
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All wheels under the line clean
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All colour coded equipment available
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Chopping boards stored correctly
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All heating lamps in good working condition
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Clean filters and canopy hood
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Is all equipment used correctly
DISH WASHING AREA
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Clean dishwasher
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All red spot chemicals in use
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Colour coded J cloths in correct use
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Is the area clean
TEAM SAFETY KNOWLEDGE- ask team members
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M&B policy's in place and followed
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Designated raw prep area- is the team aware of how to use it
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Disposable glowers and aprons availabel
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PPE Equipment available
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Two stage cleaning in place- let the team explain the process
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Sanitising - let the team explain the process, include FOH
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Can the team explain Grill mapping policy
PERSONAL HYGIENE
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Correct uniforms including hats
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Clean as you go policy in place
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Regular hand washing taking place
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Team members wearing safety shoes
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Jewellery policy followed
FIRE SAFETY
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Boiler room free of clutter
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Fire doors closed/ free of clutter
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Fire extinguishers in designated areas
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Fire blankets available
BIN AREA
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Is the area clean and tidy
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Is recycle policy followed ( where appropriate)
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All bin lids closed
DUE DILIGENCE
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Is it filled out correctly
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All signed as per instructions
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All checks carried out in appropriate time
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RBM checks completed
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NSF report signed and action plan followed