AHC Kitchen Audit R1 - Duplicate

Is the fridge in correct temperature ?

Is all raw meat separated from cooked meat ?

Is all cooked meat stored above raw items ?

Is raw chicken stored on the bottom shelve of the fridge ?

Is all the raw meat in date ?

Are all prepped items date doted ?

Are all fish items stored separately from meat ?

Is raw fish stored below cooked fish ?

Are all fish items in date or date doted ?

Is tuna stored on ice in correct temperature ?

Is vegetable decanted in clean containers and date doted ?

Is all vegetable items in date ?

Is prepped vegetable stored above not prepped,labeled and covered ?

Are eggs stored separately out of the original box and in date ?

Are all glass items stored on bottom shelves ?

Is the fridge clean and tidy ?

Are all lights in the fridge in good order and working ?

Is the freezer running at correct temperature ?

Are all decanted items stored with original label and covered ?

Are all items in date ?

Are there items that has been home made or items that aren't delivered as frozen ?

Is the freezer clean ?

Is the lights all working and in good order ?

Is all food stored in clean containers and date doted correctly ?

Is all food covered ? / only morning visit or in between services

Is all cooked meat stored above raw meat ?

Is all cooked fish stored above raw fish ?

Is tuna stored on ice and at correct temperature ?

Are all the fridges clean ?

Are the fridges running at correct temperature ?

Are all door seals in good condition ?

Is the freezer running at correct temperature ?

Are all items in freezer in date/covered ?

Does the freezer require defrosting ?

Is the freezer clean ?

Are all contact surfaces clean and sanitised ?

Is the dish washer clean and in good order ?

Are sinks clean ?

Are all chemicals available and topped up in correct dispensers ?

Are blue rolls/paper towels available ?

Are colour codet J cloths available and in use ?

Is the wall behind the sinks and washing machine clean ?

Is the water running at correct temperature ?

Are all lights working and in good order ?

Is all equipment maintained in good order and clean ?

Is the floor clean ?

Are all heating lamps working ?

Is raw meat prep area available ?

Are there plastic aprowns and glawes available ?

Are chopingboards in good condition and stored by colour order ?

Are colour coded knives available ?

Are all contact surfaces clean and sanitised ?

Are all chemicals available ?

Is the extraction clean ?

Are all items in date ?

Are all glasses items stored on the bottom ?

Are all open items decanted in air tight containers and stored with 28 labels together with the original label ?

Are nuts stored separately in air tight containers,labeled together with original label ?

Is the area clean and tidy ?

Is the light working ?

Are the chefs wearing correct uniform ?

Are the chefs wearing hats ?

Are the chefs wearing safety shoes ?

Are the chefs clean ?

Are all the bins clean and in good order ?

Are the bins closed ?

Is the back yard clean and free of rubbish ?

Is there roofed area for delivery ?

Is the due diligence available ?

Is delivery being checked and temperature probed ?

Is the due diligence filled in correctly ?

Is manager check list in use and filled in ?

Has the due diligence have all signatures in place ?

Is there a action plan in place from last CMI audit ?

Has RBM check been done ?

Is there a rota in the kitchen available week + 1