ABO Green team

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

FIRST IMPRESSION Allergens guide

• Is the kitchen clean

  Yes

  No

  N/A

• Hand wash basin clean

  Yes

  No

  N/A

• Hot water in correct temperature (above 50'c, below 55'c)

  Yes

  No

  N/A

• Disposable hand towel available

  Yes

  No

  N/A

• Antibacterial soap available

  Yes

  No

  N/A

WALK IN FRIDGE/FREEZER

• In correct temperature Fridge below 5'c<br> Freezer below -18'c

  Yes

  No

  N/A

• Lights in working condition

  Yes

  No

  N/A

• Door seals in good condition

  Yes

  No

  N/A

• Sanitising in place

  Yes

  No

  N/A

• Food separation in place raw/ready to eat

  Yes

  No

  N/A

• All food in date

  Yes

  No

  N/A

• Correct labels in use

  Yes

  No

  N/A

• All food covered

  Yes

  No

  N/A

• Glass items stored on bottom

  Yes

  No

  N/A

• Is it clean

  Yes

  No

  N/A

FREEZERS

• In correct temperature - below -18'c

  Yes

  No

  N/A

• Door seals in good condition

  Yes

  No

  N/A

• All food in date

  Yes

  No

  N/A

• Original labels available on food removed from packaging

  Yes

  No

  N/A

• Correct labels in use

  Yes

  No

  N/A

• All food from designated suppliers only

  Yes

  No

  N/A

• Is it clean

  Yes

  No

  N/A

DRY STORE

• All food in date

  Yes

  No

  N/A

• Glass items stored on bottom shelve

  Yes

  No

  N/A

• All open/decanted allergens stored in airtight containers

  Yes

  No

  N/A

• Correct labels in use

  Yes

  No

  N/A

• Is it clean

  Yes

  No

  N/A

LINE FRIDGES/FREEZERS

• In correct temperature fridge below 5'c<br> freezer below -18'c

  Yes

  No

  N/A

• Door seals in correct temperature

  Yes

  No

  N/A

• Food separation in place ( raw/ ready to eat)

  Yes

  No

  N/A

• All food in date

  Yes

  No

  N/A

• Correct labels in use

  Yes

  No

  N/A

• Is all food covered ( only morning or in between services)

  Yes

  No

  N/A

• All glass stored on bottom

  Yes

  No

  N/A

• Is it clean

  Yes

  No

  N/A

• Is it in good working condition

  Yes

  No

  N/A

EQUIPMENT MAINTENANCE

• Is it clean

  Yes

  No

  N/A

• Is it in good working condition

  Yes

  No

  N/A

• Grill map filled in and on display

  Yes

  No

  N/A

• Clean untensils

  Yes

  No

  N/A

• All wheels under the line clean

  Yes

  No

  N/A

• All colour coded equipment available

  Yes

  No

  N/A

• Chopping boards stored correctly

  Yes

  No

  N/A

• All heating lamps in good working condition

  Yes

  No

  N/A

• Clean filters and canopy hood

  Yes

  No

  N/A

• Is all equipment used correctly

  Yes

  No

  N/A

DISH WASHING AREA

• Clean dishwasher

  Yes

  No

  N/A

• All red spot chemicals in use

  Yes

  No

  N/A

• Colour coded J cloths in correct use

  Yes

  No

  N/A

• Is the area clean

  Yes

  No

  N/A

TEAM SAFETY KNOWLEDGE- ask team members

• M&B policy's in place and followed

  Yes

  No

  N/A

• Designated raw prep area- is the team aware of how to use it

  Yes

  No

  N/A

• Disposable glowers and aprons availabel

  Yes

  No

  N/A

• PPE Equipment available

  Yes

  No

  N/A

• Two stage cleaning in place- let the team explain the process

  Yes

  No

  N/A

• Sanitising - let the team explain the process, include FOH

  Yes

  No

  N/A

• Can the team explain Grill mapping policy

  Yes

  No

  N/A

PERSONAL HYGIENE

• Correct uniforms including hats

  Yes

  No

  N/A

• Clean as you go policy in place

  Yes

  No

  N/A

• Regular hand washing taking place

  Yes

  No

  N/A

• Team members wearing safety shoes

  Yes

  No

  N/A

• Jewellery policy followed

  Yes

  No

  N/A

FIRE SAFETY

• Boiler room free of clutter

  Yes

  No

  N/A

• Fire doors closed/ free of clutter

  Yes

  No

  N/A

• Fire extinguishers in designated areas

  Yes

  No

  N/A

• Fire blankets available

  Yes

  No

  N/A

BIN AREA

• Is the area clean and tidy

  Yes

  No

  N/A

• Is recycle policy followed ( where appropriate)

  Yes

  No

  N/A

• All bin lids closed

  Yes

  No

  N/A

DUE DILIGENCE

• Is it filled out correctly

  Yes

  No

  N/A

• All signed as per instructions

  Yes

  No

  N/A

• All checks carried out in appropriate time

  Yes

  No

  N/A

• RBM checks completed

  Yes

  No

  N/A

• NSF report signed and action plan followed <br>

  Yes

  No

  N/A