All equipment is in good working order? If not, it is clearly labelled DO NOT USE?
Canopy and lighting are clean / drip trays are empty?
Filters are in good repair? No blanking plates above cooking equipment (with the exception of Rational oven?
All filters have been cleaned? Nightly task through the dishwasher (note).
All filters are in place when food is cooking?
Ovens are clean? Check internals, door and door seal, drip tray and air filter.
Drip trays below the Chargrill are clean and contain water (note)?
Chargrill, resting tray and accessories (scraper, tong hooks, spray bottle holder & spray bottle)
Salamander grill and flue deflector (large opening facing away from baffle filters)?
Stove top and hob?
Microwaves (including the ceiling lids)?
Ice-cream, under counter and upright fridges/ saladettes clean and in good repair?
Are seals to under counter and upright fridges/ saladettes clean and in good repair?
Clean gastronomes/ food containers show no signs of old labels or day dots?
Dirty crockery is minimal, scraped clean and stacked tidy?
Under and behind all equipment is free of food and other debris? Including legs and shelving units.
All BOH flooring is clean and in good repair?
Dishwasher is clean and in good working order? Including the spray and pass through trays.
Floors, walls and ceilings are clean and free of flaking paint?
Racking/shelving is clean and in good repair?
All open packets have been put into a sealed container and labelled? We need to retain allergen data.
No food products are stored on the floor? Exception rapeseed oil.
Walls, ceilings and lights are clean and in good repair? Lighting should be sufficient to clean effectively.
All open products have been decanted into sealed containers and labelled? Best practice to keep label showing batch and ingredients.
All freezer units are working within temperature. Aim for -18c to -24c.
Floors clean and free of food debris and ice build up.
Floors are clean and clear of food debris?
Walls, ceilings and lighting are clean and in good repair? Lighting should be sufficient to clean effectively.
All food products are stored correctly with no risk of cross contamination. Unwashed food must be treated as raw food and stored below or separate from ready to eat food. Use old, clean corex board between racking to separate raw and ready to eat foods.
All food products are labelled with day dots or blue labels on the side of containers? Never on cling film or lid.
All food products are within date?
All unfit food or unsaleable food has been identified or discarded?
All refrigeration units are working within temperature of below 8c?
E-Coli module has been completed? Where crossover sections have been identified have times for each use been documented?
Kitchen has at least two working probes available, which are numbered and in use? During service there should be at least two probes in the cook line.
Probe wipes are available and in use?
Crossover sections have been identified and are being managed? (Cling film dispenser with identification sticker, colour coded knives and boards, is washed down and sanitised after use).
Raw prep area has been identified and has been managed? (Cling film dispenser with identification sticker, colour coded raw board, raw knife is washed down and sanitised after use)
Chopping boards are in good repair and used for correct food preparation?
Designated RAW prep area is not used for any other purpose?
Sanitiser spray bottles are clean, available and in use on each section? Team members should be aware of required contact time (bottles should state 1 min contact time)
The make-up policy is being followed? No false nails, varnish, false eyelashes - minimal make-up to be worn.
The jewellery policy is being followed? Only plain wedding band and sleeper earrings no bigger than 5p?
All kitchen team members are wearing clean full uniform? Jacket, apron, trousers, safety shoes, hat?
Hand sinks are not obstructed by bins or any other obstacles?
Hot running water is available at all wash hand basins at all times
Disposable blue or green paper towel hand drying facilities are available? Dispenser is clean?
Is unscented liquid/spray soap available? Dispenser is clean?
Are the basins and taps clean and free from limes ale and food debris?
Team members have been observed washing their hands? Where manual taps are present, team members are using paper towels to turn off the taps?
Probe calibration has been completed and recorded? This would be best carried out at the start of the week to ensure accurate records are recorded.
Most probes read to one decimal point. Do the records? Readings must not be rounded up to the nearest number.
Does the number of units (Fridges/Freezers) match the number of records? Best practice to have a list of units and their numbers in the front of the KRKB (Kitchen Record Keeping Book).
Unit temperatures are being recorded. First record to be before any guests are served. Second record to be at change of shift 4pm-5pm.