AKM Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Kitchen

• Are WHBs clean and fully stocked?

  Yes

  No

  N/A

• Are team members in correct uniform?

  Yes

  No

  N/A

• Is dishwasher clean and operating at the correct temp?

  Yes

  No

  N/A

• Is all food covered, labelled correctly and in date?

  Yes

  No

  N/A

• Is all food temperatures controlled?

  Yes

  No

  N/A

• Are all raw products stored below cooked?

  Yes

  No

  N/A

• Is all equipment clean?

  Yes

  No

  N/A

• Are floor wall junctions and under equipment clean?

  Yes

  No

  N/A

• Are hand contact points clean?

  Yes

  No

  N/A

• Are chopping boards in good condition and stored correctly?

  Yes

  No

  N/A

• Are knives stored correctly?

  Yes

  No

  N/A

• Is raw prep area in operation and understood?

  Yes

  No

  N/A

• Is all RAW prep PPE available and in use?

  Yes

  No

  N/A

• All cleaning chemicals are available?

  Yes

  No

  N/A

• Have products been decanted from external packaging?

  Yes

  No

  N/A

• Is all glass stored on the lowest shelf?

  Yes

  No

  N/A

• Have all open dry goods been decanted?

  Yes

  No

  N/A

• Is all food off he floor in the freezer?

  Yes

  No

  N/A

• No in house freezing taking place?

  Yes

  No

  N/A

• Are cook matrices overwritten and displayed?

  Yes

  No

  N/A

• Is all equipment in good condition and

  Yes

  No

  N/A

• Are there two robust probes and probe wiped available?

  Yes

  No

  N/A

Working Practices

• Are chefs working to clean as you go practises?

  Yes

  No

  N/A

• Is there a weekly KM/GM meeting?

  Yes

  No

  N/A

• Has good hand washing and hygiene been observed?

  Yes

  No

  N/A

• Correct use of coloured tongs, boards, knives and cloths?

  Yes

  No

  N/A

• No cross contamination risk identified?

  Yes

  No

  N/A

• Are correct shaam procedures being followed?

  Yes

  No

  N/A

• Are sanitise labels and day dots being used correctly?

  Yes

  No

  N/A

Team Area

• Are clean uniforms and personal belongings kept segregated?

  Yes

  No

  N/A

• Is changing room clean and tidy?

  Yes

  No

  N/A

• Is laundry room clean and tidy?

  Yes

  No

  N/A

• Is tumble dryer free from lint and poster displayed?

  Yes

  No

  N/A

• Are team WC clean and WHBs fully stocked?

  Yes

  No

  N/A

• Are cleaning cloths being disposed and not laundered?

  Yes

  No

  N/A

Due Diligence

• Is the correct shaam poster being used?

  Yes

  No

  N/A

• All shaam paper work correct for the last two weeks?

  Yes

  No

  N/A

• All tablet work correct for the last two weeks? (attached EHO report to action plan email as evidence)

  Yes

  No

  N/A

• Last NSF/Safety Tech/EHO report actioned and no issues occurring?

  Yes

  No

  N/A

• Team training folders up to date? (pick two team members at random and check folder)

  Yes

  No

  N/A

Service Cycle

• Is there a sign on the host to direct guest to the bar to pay?

  Yes

  No

  N/A

• Are payments taken at the bar before guest sits down?

  Yes

  No

  N/A

Breakfast Deck

• Where plates and napkins available at the deck?

  Yes

  No

  N/A

• Is breakfast layout correct?

  Yes

  No

  N/A

• Are all items to spec?

  Yes

  No

  N/A

• Does the deck look full?

  Yes

  No

  N/A

• All items of breakfast are labelled correctly, there are to be no signage for the Carvery deck on display.

  Yes

  No

  N/A

Toast Station

• Not in the way of breakfast queue?

  Yes

  No

  N/A

• Brown and White bread available?

  Yes

  No

  N/A

• 3 jams, 1 butter and 1 marg available?

  Yes

  No

  N/A

Coffee Station

• Set up correctly?

  Yes

  No

  N/A

Deck Area

• Glass should be clean with no marks?

  Yes

  No

  N/A

• The deck is clean, clutter free and shiny with no grease?

  Yes

  No

  N/A

• Deck signage should be on all meats and items on the Carvery deck?

  Yes

  No

  N/A

Yorkshire Puddings

• 50/50 mix of large and small, all being tall, crispy and golden?

  Yes

  No

  N/A

Chipolatas

• Freshly cooked and served in a half sized roaster?

  Yes

  No

  N/A

Crackling

• Crisp, crunchy and free from grease. Served in a half sized roaster?

  Yes

  No

  N/A

Meat

• Pork-skin removed, scored and glazed. Garnished with 3 halves of caramelised orange and crackling. Always presented on a clean spike.

  Yes

  No

  N/A

• Gammon-skin removed, scored and glazed. Garnished with 3 halves of caramelised apple. Always presented on a clean spike.

  Yes

  No

  N/A

• Turkey-golden brown and evenly glazed. Garnished with 20 ruffled roasties and 56g of cranberry. Always presented on a clean spike.

  Yes

  No

  N/A

• Beef-evenly glazed. Garnished with 2 yorkies and 800g of root veg. Always presented on a clean spike.

  Yes

  No

  N/A

Potatoes

• Roasties- crisp, ruffled and golden brown. Served in an oblong, two handled roaster.

  Yes

  No

  N/A

• Flavoured Roasties- crisp, ruffled and golden brown. Served in an oblong, two handled roaster. With roastie flavouring in line with the veg calendar.

  Yes

  No

  N/A

• Mash- White in colour, light and fluffy.

  Yes

  No

  N/A

• Flavoured mash- light and fluffy, with the right amount of seasoning, in line with the veg calendar.

  Yes

  No

  N/A

Vegetables

• All vegetables should be served in a deep oval dish other than cauliflower cheese which should be served in a flat oval dish.

  Yes

  No

  N/A

• All veg should be delivered to spec and glazed when required.

  Yes

  No

  N/A

• Correct veg calendar.

  Yes

  No

  N/A

Gravy Station

• Gravy- smooth and lump free served in a deep round pot and labelled.

  Yes

  No

  N/A

• Flavoured Gravy- smooth and lump free served in a deep round pot, in line with veg calendar and labelled.

  Yes

  No

  N/A

• Hot Sauce- served in deep round pot and labelled.

  Yes

  No

  N/A

• Veg Gravy- smooth and lump free served in a deep round pot and labelled.

  Yes

  No

  N/A

• Condiment Sauces- all six served in snack attack bowls with soda spoons and should be labelled<br>

  Yes

  No

  N/A

Prep for Success

• Logged on in the last week

  Yes

  No

  N/A

• Defrost levels followed

  Yes

  No

  N/A

• Team/KM have an understanding of the defrost levels for the week?

  Yes

  No

  N/A

• KM understands how to use the system and access previous sales reports through back office

  Yes

  No

  N/A

• Tills up to date with quantity/stock levels

  Yes

  No

  N/A

CMR

• Loading plan in place and followed

  Yes

  No

  N/A

• Meat blooming

  Yes

  No

  N/A

• Just in time cooking

  Yes

  No

  N/A

• No cooks above 4:15 (absolute maximum)

  Yes

  No

  N/A

• Shaams well maintained and clean

  Yes

  No

  N/A

• Drip trays emptied after phase 2

  Yes

  No

  N/A

• Loading correctly (shelving, vents etc)

  Yes

  No

  N/A

• Using all shaams

  Yes

  No

  N/A

• Daily meat counts completed

  Yes

  No

  N/A

• Meat sheet recorded properly

  Yes

  No

  N/A

• Meat calculator used

  Yes

  No

  N/A

• Meat tracker used in site

  Yes

  No

  N/A

• Trivets used for low volume

  Yes

  No

  N/A

• All items to cook book spec

  Yes

  No

  N/A

• Correct veg prep levels

  Yes

  No

  N/A

• Correct veg calendar

  Yes

  No

  N/A

• Stock on hand days and order levels

  Yes

  No

  N/A

• Stock rotation

  Yes

  No

  N/A

• Attendance on CMR call

  Yes

  No

  N/A

STAR

• What evidence is present to prove STAR is living and breathing in the business?

  Yes

  No

  N/A

• Who is on STAR?

  Yes

  No

  N/A

• What does sir TNA look like

  Yes

  No

  N/A

Talent Plan

• Apprenticeship

  Yes

  No

  N/A

• BOH

  Yes

  No

  N/A

• KTL

  Yes

  No

  N/A

• KM

  Yes

  No

  N/A