Anchor internal audit

Is waste & oil stored satisfactorily?

Is team member smoking policy in place?<br>

Is bin area clean & tidy?

Are WHB's clean & fully stocked?

Are team members in correct uniform?

Is dishwasher clean & operating at correct temperature?

Is all food covered , labelled correctly and in days?

Is all food temperature controlled?

Are all raw products stored below cooked/ RTE?

Is all equipment clean?

Are floor wall junctions & under equipment clean?

Are hand contact points clean?

Are chopping boards in good condition & stored correctly?

Are knives stored correctly?

Is there a raw prep area in operation & understood?

Is raw prep PPE available & in use?

Is PPE for oven cleaner available & in good condition?

Are correct coloured cloths & equipment in use?

Have products been decanted from external packaging?

Is all glass stored on lowest shelf?

Have opened dry good containers been decanted into air tight containers?

Is food off the floor in freezer?

No in house freezing taking place?

Are cook matrices overwritten & displayed?

Is all equipment in good condition & well maintained?

Are there 2 robust probes & probe wipes available and being used?

Is dat dotting / labelling satisfactory ?

Are all products in date?

Has fruit been sanitised?

Is bar shelving , matting & floor clean?

Is glass wash machine clean?

Is ice machine clean ? Is scoop stores submerged in clean Mikrochlor solution?

Is cloth policy being followed?

Is PPE for like cleaning available?

Is there a safe walkway between kegs?

Are gas cylinders secured?

Is cellar clean & tidy?

Are all products in date & rotated ?

Is changing room clean & tidy?

Is laundry room clean & tidy?

Is tumble dryer free from lint & poster displayed?

Are cleaning cloths being disposed of & not laundered?

No significant hazards identified / no repairs required

Are fire escape routes clear & fire doors not locked or propped open?

Is boiler room free of any storage ?

Are fire extinguishers at location points and serviced in the last 12 months ?

Are evacuation notices displayed at call points?

Is the Samsung tablet being used?

Business checks are completed?

How does the GM monitor completion of Blue Sky DD business checks?

Does the cleaning schedule reflect standards seen?

Risk assessment folder in good order?

COSHH regulations being followed & COSHH folder up to date?

Has good hand washing & hygiene been observed?

Correct use of coloured tongs, boards, knives, cloths to control e-coli?

No cross contamination risks identified?

Are roast joints cooking procedures being followed?

Grill mapping is in operation & understood?

Are cook book instructions being followed?