Are the surfaces, shelves & floor, clear & clean?
Check underneath and behind units/equipment, corners and doorways. Pull units out and get on the floor to check underneath the units.
Are walls & ceilings clean & in good condition?
Not dirty, cracked, chipped or peeling.
Are all surfaces washed down?
Check sides and legs of surfaces.
Are equipment, crockery & utensils cleaned thoroughly after use?
Spot check equipment such as chopping boards, food mixers, can openers & knives
Are the fryers and extraction unit visibly clean?
Check for grease and dust build up
Are sinks and drains working properly?
Is the sink (and plughole) clear, clean and stocked with appropriate cleaning products?
Do frequently touched items appear clean and disinfected?
Taps, switches, broom/mop handles, door handles, probes
Are the bins visually acceptable?
Is the bin clean and in good condition, no cracks etc. Lift the bags to check underneath
Are the microwaves, ovens, dishwashers clean?
No food debris, soiling, Check doors, seals, shelves, filters and corners.
Is the dry food storage area clean, tidy and organised?
No food on the floor and all food sealed
Is the hand-wash basin clean, water hot and stocked with appropriate soap and drying facilities?
Check around taps for dirt and clear plughole.
Is equipment in good condition?
Randomly check for deep scoring on chopping boards, any damaged utensils, chipped dishes.
Are fridges, freezers and food storage areas clean?
Open fridges and inspect shelves, sides and door seals – Pull the seals open and check in the folds. No foul smells.
Are the filters above the cooking line clean?
Are the Fridges (<5), freezers (<-18), dry storage areas (<10) displaying the correct temperatures?
Are the weekly records in SFBB up to date?
Should be competed up to todays date.
Check kitchen & storage areas for pests (mice, insects, infestations)
Check corners, dark places, storage area under the stairs. Holes in walls/doors/gnaw marks?
Is the area outside the back door and the storage space under the stairs clear and clean?
Weeds/rubbish. Nowhere for pests to stay.
Are electric fly killer units in working order?
Turn on to check. Make sure they are cleaned and emptied
Are insect screens in place at all opening windows & vents?
Are they clean?
Is the storage are under the stairs free from perishable items
Is the area around the bins in the car park clean and tidy and clear of debris?
Is cooked and raw food stored separately?
Cooked in prep fridges, raw in main chiller.
Is all food labelled and dated?
Produced and use by date.
Is fifo followed?
Check dates on stock. Check stored in date order (oldest at the front).
Are raw foods stored correctly?
Bottom shelves, covered.
Is all food in date?
Is all food covered and kept in suitable containers?
Do all the lights work?
Any bulbs need replacing?
Are light fittings in good condition?
Not cracked, broken.
Is the floor in a good condition? (no cracks, bumps or worn bits)
Is the floor free from obstructions/trip hazards? (such as boxes or rubbish)
Are all staff belongings out the way of food prep areas?
Are the vents clean and free from obstruction?
Are all cloths, sponges, cleaning equipment clean?
Are there clean cloths available, are the dirty cloths separate, in the laundry bin?
Are chemicals stored separately from food?
Are all chemicals clearly labelled?
(e.g. cleaning materials, disinfectants, detergents, pest killers)
Are there any flammable materials kept near sources of ignition?
Is the back patio free from flammable materials and liquids?
Are Fire escape routes from the Kitchen clear and free from trip hazards?
Do all staff know how to sound the fire alarm?
Are all staff familiar with the procedures for dealing with a fire in the kitchen?C
Can all exits be opened without the use of a key?I
Is the green light on all illuminated signs working correctly?
Is all fire fighting equipment in date, clean and in good visible order?