Apostrophe pubs Health Check

• Site

• Conducted on

  Date

• Prepared by

• Chef on duty

• Bartender on duty

• Manager on duty

TRAIL DD

KITCHEN

• To check for missed tasks use 'dashboard report', filter the date and 'kitchen tag'.

• For more details: everything below please use Trail app, make sure to search 'history', all under 'kitchen tag'

• Check for mollusc tag picture upload on delivery checks

  YES (0)

  NO (0)

  N/A (0)

• Have all core temperatures, reheating and defrosting been recorded?

  YES (0)

  NO (0)

  N/A (0)

• Have delivery checklists been completed for each supplier daily?

  YES (0)

  NO (0)

  N/A (0)

• Has taste test been completed daily?

  YES (0)

  NO (0)

  N/A (0)

• Are chefs recording wastage? (looking for multiple dates records under one task)

  YES (0)

  NO (0)

  N/A (0)

• Has kitchen daily and weekly cleaning rota been followed?

  YES (0)

  NO (0)

  N/A (0)

• Use Trail app, make sure to search 'history', all under 'manager tag'

• Has weekly DD been checked by GM/AGM - search for 'weekly compliance checks'?

  YES (0)

  NO (0)

  N/A (0)

• Look for kitchen outs - has MOD been completing them? This questions is affecting UNIT score.

  YES (0)

  NO (0)

  N/A (0)

BAR

• To check for missed tasks use 'dashboard report', filter the date and 'bar tag'.

• For more details: everything below please use Trail app, make sure to search 'history', all under 'bar tag'

• Are fridges clearly numbered? Do they correlate with trail? - search for 'AM or PM bar fridge temps'

  YES (0)

  NO (0)

  N/A (0)

• Is PPE usage recorded? - search for 'PPE use for beer line clean' - if filled out correctly?<br>If above doesn't come up search for 'PPE use' - check the dates its been filled out and if correctly?

  YES (0)

  NO (0)

  N/A (0)

• Use Trail app, make sure to search 'history', all under 'manager tag'

• Has weekly DD been checked by GM/AGM - search for 'weekly compliance checks' - its one of the checklists?

  YES (0)

  NO (0)

  N/A (0)

• Look for bar outs - has MOD been completing them? This questions is affecting UNIT score.

  YES (0)

  NO (0)

  N/A (0)

GDPR

• Carry out GDPR audit around the site - is everything safe and secure? (-20 if not)

  Yes

  No (-20)

UNIT HEALTH AND SAFETY

• Are internal & external escape routes free from obstruction & do all fire doors open freely?

  Yes

  No

  N/A

• Are all waste areas free from debris and do all bins contain the correct waste?

  Yes

  No

  N/A

• No broken sections of drains outside?

  Yes

  No

  N/A

• Are courtyard steps and flags clean with no green moss?

  Yes

  No

  N/A

• Are all public & staff areas well maintained & free from slips, trips and falls?

  Yes

  No

  N/A

• Are cleaning chemical available for use, labelled correctly, stored correctly & COSHH sheets to hand?

  Yes

  No

  N/A

• Is there PPE available for the bar & kitchen? (-5 if not)

  Yes

  No (-5)

• Is the colour coded cleaning equipment being correctly in all departments?

  Yes

  No

  N/A

• Is the plant room free from obstructions, clean and locked?

  Yes

  No

  N/A

• Is the boiler room free from combustible materials and obstructions and is the door locked?

  Yes

  No

  N/A

• Are all staff rooms clean and tidy, and nothing is stored on the floor?

  Yes

  No

  N/A

• Is expo clean, clutter free and correctly set? (including spike, hand sanitiser, re-cook slips, vinegar water & cloth and working clock)

  Yes

  No

  N/A

• Has kitchen and bar check outs been completed on TRAIL by MOD? (-5 if not)

  Yes

  No (-5)

UNIT PEST CONTROL

• Are any under booth storage areas clean and tidy, free from pest activity?

  Yes

  No

• Are traps for insects & rodents visible in the kitchen area and baited?

  Yes

  No

• Are all traps for insects & rodents in FOH are baited and hidden away?

  Yes

  No

• Are all areas BOH and FOH free from any signs of infestation? Make a note of location (-20 if evidence found)

  Yes

  No (-20)

• Electric Fly killer - clean, grease free, working bulbs and minimal flies in draw?

  Yes

  No

• Is the unit following pest control walk around and completing daily reports? (-20 if not done)

  Yes

  No (-20)

• Proofing - is unit proactive in making notes on pest walk around sheets, identifying building external and internal holes bigger than a standard pencil?

  Yes

  No

• Check pest control log - any points raised during last visit been actioned? (-20 if not actioned)

  Yes

  No (-20)

UNIT FIRST AID

• Does the unit have appropriate amount of first aid boxes?

  Yes

  No

• Does First Aid poster have up to date list of first aiders?

  Yes

  No

KITCHEN FIRST AID

• Does BOH area have appropriate amount of first aid boxes?

  Yes

  No

• First aid box - does the box contain all correct levels of equipment, spec notice in box, and is on wall and clean.

  Yes

  No

• Eye wash station- is the eye wash station attached to the wall, eye bottles sealed & intact.

  Yes

  No

• Back up supply- of the most used items, highlighted with a black dot on the first aid contents guide

  Yes

  No

KITCHEN STRUCTURAL MAINTENANCE

• WALLS - are all tiles in good condition, washable paint on walls, all white and no holes.

  Yes

  No

• WOODEN PAINT WORK - not flaky, bright in colour, gloss paint on wood.<br>

  Yes

  No

• FLOORING - tiles in good condition and sealed, skirting sealed all around and where FOH floor meets kitchen floor.

  Yes

  No

• ELECTRICAL - all plugs and sockets safe, no dangerous wires hanging.

  Yes

  No

• WALK-IN fridge curtains - in place and in good condition, none missing

  Yes

  No

• LIGHT SWITCHES- safe to use, screwed to walls and no cracks.

  Yes

  No

• DOORS - kick plate fitted, white gloss paint or hard wood finish and working order.

  Yes

  No

• WINDOWS - in tact, no cracks, frames not flaking or chipping. Closed unless fitted with fly screen.

  Yes

  No

• CEILING - sealed completely, no gaps in panels, washable ceiling tiles used not wood.

  Yes

  No

• LIGHTING in the kitchen - sufficient lights, no bulbs out, all bulbs covered with a protective diffuser.

  Yes

  No

• Do all dry stores and fridges lock properly?

  Yes

  No

KITCHEN EQUIPMENT MAINTENANCE

• HAND TEMP PROBES - working, no food debris and in protective jacket, cleaning wipes are available.

  Yes

  No

• COOK PREP LINE EQUIPMENT - clean, working efficiently, burning blue flame and well maintained.

  Yes

  No

• WALK-IN refrigeration- door seals, display intact and working. Floors, walls and shelving stable and intact.

  Yes

  No

• LINE REFRIGIRATION - door seals and display intact, vents clean (see cleaning of fridge vents notice).

  Yes

  No

• LINE FRIDGE LCD protector cover - cover that protects LCD not missing , tight fitting and sealed along the top.

  Yes

  No

• DISHWASHER - no leaks, rinse temp 82°c. Chemicals dosed correctly and clean inside and out.

  Yes

  No

• EXTRACTION CANOPY - completely sealed, no signs of grease leaking.no filters or air flow grills missing or broken.

  Yes

  No

• FREEZERS - on a metal bogey, seals and display intact. Good order and vents clean.

  Yes

  No

• SINKS - no leaking taps or waste, clean and secured to wall.

  Yes

  No

• ROBOT COUPE - clean body, attachments all intact, safe and well maintained, blade is free of food inside the shaft.

  Yes

  No

• GAS EQUIPMENT safety chains - all chains must be connected to equipment(if not deduct 5 point per chain missing)

  Yes

  No (-5)

• MICROWAVES - cavity liner in good condition, plastic stirrer cover in place and clean, inside door screen in good condition (deduct 5 points per micro for plastic stirrer cover missing)

  Yes

  No

• CHOPPING BOARDS - must be clean, no deep scores, in good visual condition

  Yes

  No

• KITCHEN UTILITY BOX - black plastic invoice file box, with contents checklists and all items present on checklist.

  Yes

  No

FOOD PREP AND STORAGE

• Mollusc storage- are they being stored in a fridge at1- 5°c.not in water, in date. Looks and smells fresh.(-5 if stored incorrectly)

  Yes

  No (-5)

  N/A

• Freezer date code system- systems followed, NO re-labelling, signed by a senior chef. (-5 if not)

  Yes

  No (-5)

• Production date code system- systems followed, NO re-labelling and signed by senior chefs. (-5 if not)

  Yes

  No (-5)

• Service date code system-system followed , NO re-labelling. (-5 if not)

  Yes

  No (-5)

• Stock rotation- are all kitchen members following the FIFO procedure?

  Yes

  No

• Out of date stock- no OOD stock (-10 if found)

  Yes

  No (-10)

• No food stored on the floor- it is not acceptable that FRESH foods of any description stored directly on any floors

  Yes

  No

• Fridge and freezer temps- please make sure that all fridges and freezers are a correct temp

  Yes

  No

• Dry store- clean and tidy, no food debris on floor, no wooden shelves and no chemicals.

  Yes

  No

CROSS CONTAMINATION

• Are there blue and red disposable aprons available?

  Yes

  No

• Are staff wearing blue and red disposable aprons as appropriate?

  Yes

  No

• Are chopping boards stored separately?

  Yes

  No

• Raw & cooked segregated- raw foods is kept beneath & as far apart from cooked foods or ready to eat foods (-20 if wrong)

  Yes

  No (-20)

• Allergens - are all allergens stored is sealed clearly labelled containers separately?

  Yes

  No

KITCHEN CLEANLINESS

• WET FLOOR SIGN - two of them present in kitchen, clean, readable and in good condition.

  Yes

  No

• COLOUR CODE cleaning equipment- BLUE- cloths, mop & buckets, dustpan, floor squeegee and pot brush.

  Yes

  No

• EQUIPMENT, legs and wheels- legs and wheels clean, evidence of being moved to aid cleaning.

  Yes

  No

• CEILING - not greasy, air vents clean , no fluff, lighting clean and well maintained

  Yes

  No

• CONTACT POINTS FRIDGES - no food debris behind handles , not greasy, clean and well maintained

  Yes

  No

• WORK SURFACES - clean, no food debris in joints with other benches and walls, inc tab grabbers and windows

  Yes

  No

• FLOORS - under & behind benches and low level fridges clean and free of food debris, (pull benches out)

  Yes

  No

• WALLS - clean, not greasy, no sticky tape on the notices, clean white grout.

  Yes

  No

• DOORS - clean, no scuff marks, door handles free from food debris

  Yes

  No

• KITCHEN EXTRACT CANOPY - clean, grease free, following the 'cleaning the canopy procedure'.

  Yes

  No

• HAND WASH BASIN - good supply of bacterial hand soap, clean & good order.

  Yes

  No

• WASTE BINS - double bagged in dish washer, clean inside and free from food debris

  Yes

  No

• LIGHT SWITCHES - clean switches and clean surroundings

  Yes

  No

• UNDER SHELVING - clean free from food debris, spillages of food and chemicals

  Yes

  No

• PLATE WASH AREA - spare blue cloths and green pads kept in clean sanitiser's solution, dry floor and minimal food debris.

  Yes

  No

• DISHWASHER - no lime scale build-up inside, no dirt behind dishwasher hood.

  Yes

  No

• UTENCILS & LIGHT EQUIPMENT - free from food debris and grease, well maintained, hygienic condition and dry.

  Yes

  No

• FLAT GRIDDLE - free from carbon , grease, food debris.

  Yes

  No

• CHAR GRILL - free from grease and food debris

  Yes

  No

• RING BURNER - free from carbon, grease and food debris

  Yes

  No

• SALAMANDERS - free from carbon, grease and food debris

  Yes

  No

• WALK IN refrigeration- shelving, legs & under shelve free from grease, food debris, clean walls, ceiling and floor not slippy

  Yes

  No

• WALK IN fan and motor- clean, grease free and in working order

  Yes

  No

• LINE refrigeration- clean internal cavity& shelving , no food debris in corners and joints

  Yes

  No

• CAN OPENER - clean blade, no food debris in the mechanism

  Yes

  No

• CONVECTION OVEN - minimum build up of carbon and grease in cavity and able to see through window

  Yes

  No

• MICROWAVES - clean on outside and in, roof panels and touch points

  Yes

  No

• FRYERS - external clean and free of grease, not build up of grease in funnel, sides and internal cupboard

  Yes

  No

• STEAM CLEANER - clean exterior, pipes & handles, no signs of damage.

  Yes

  No

• FIRE EQUIPMENT - all equipment in good working order, clean fire blanket, exit signs, extinguishers unobstructed

  Yes

  No

• WET VACUUM - clean exterior and interior, filters clean and not damage

  Yes

  No

• DRY STORES - clean, tidy, floor, shelves and all corners are clean, no open food

  Yes

  No

• If 5 FAILS - automatic -10 <br>YES (-10) ------- NO (0)

  Yes (-10)

  No

KITCHEN STAFF HYGIENE

• Correct uniform- clean full uniform must be worn, clean oven cloths (-5 if not)

  Yes

  No (-5)

• Footwear- safety shoes must be worn, no wooden soled clogs. Safety shoes must be clean.

  Yes

  No

• Clean appearance- hair tied back, shoulder length. Nails clean and short.

  Yes

  No

• Body odour- if personnel smell - send off duty to clean themselves up

  Yes

  No

• Facial hair- small goatee, beards permitted 5mm, full beards must wear beard nets (-5 if not)

  Yes

  No (-5)

• Jewellery- no rings, no watches, wrist or ear jewellery to be worn apart for a wedding ring

  Yes

  No

KITCHEN DUE DILIGENCE

• Maintenance check list - are all kitchen posters on walls, laminated and clean (no 1-33)

  Yes

  No

• Waste transfer notes for waste oil - every collection must be kept for 3 years

  Yes

  No

• Check Risk Assessment Folder - has it been signed by HC and SC (-5 if not)

  Yes

  No (-5)

  N/A

• Have all kitchen team members completed all CPL courses? (-10 if not, allow 3 weeks for new starters)

  Yes

  No (-10)

• Check group and individual training records - are they up to date?

  Yes

  No

• FSMS - all sections that require sign off or tick boxes is completed by HC

  Yes

  No

• FSMS - all sections have been signed off by GM (if not - chase OPS manager)

  Yes

  No

• Has all kitchen DD has been completed (refer to separate Trail Checklist). (-10 if not completed)

  Yes

  No (-10)

• What does FIFO stand for?

  Correct

  Wrong

• What are the effects of bad stock rotation?

  Correct

  Wrong

• What label do we use when storing food in fridges on the line?

  Correct

  Wrong

• How many days does food on the line get?

  Correct

  Wrong

• What label do we use for food stored in the walk-in?

  Correct

  Wrong

• Production, Service, Freezer

• Describe how would you fill out production label?

  Correct

  Wrong

• If food has to be frozen, how many days is given?

  Correct

  Wrong

• 26 days, 2 months, 1 month

• Haw many days shelf life is defrosted food given?

  Correct

  Wrong

• 3 days, 2 days, 5 days

• What is the order of the two stage cleaning?

  Correct

  Wrong

• Clean with detergent then sanitiser, Clean with sanitiser then detergent

• What is the contact time for sanitiser?

  Correct

  Wrong

• 1 minute, 40 seconds, 30 seconds

• What's the correct cooling time?

  Correct

  Wrong

• 90 minutes, 70 minutes, 60 minutes

• What is the correct temperature of cooked foods?

  Correct

  Wrong

• 70 degrees, 73 degrees, 75 degrees

• What temperature do we sous vide pork belly?

  Correct

  Wrong

• 70 degrees, 75 degrees, 80 degrees

• What is the minimum correct temperature of the hot hold rotisserie chicken?

  Correct

  Wrong

• 80 degrees, 72 degrees, 63 degrees, 74 degrees

BAR FIRST AID BOX

• Does FOH area have appropriate amount of first aid boxes?

  Yes

  No

• First aid box - does the box contain all correct levels of equipment, spec notice in box, is clean and easily located.

  Yes

  No

• Back up supply- of the most used items, highlighted with a black dot on the first aid contents guide

  Yes

  No

BAR STRUCTURAL MAINTENANCE

• WALLS - where applicable are all tiles in good condition, washable paint on walls and no holes.

  Yes

  No

• WOODEN PAINT WORK - not flaky, bright in colour, gloss paint on wood.

  Yes

  No

• FLOORING - anti-slip surface, no rips, skirting sealed all around

  Yes

  No

• ELECTRICAL - all plugs and sockets safe, no dangerous wires hanging.

  Yes

  No

• LIGHTING in the bar - all light bulbs, light fittings and chandeliers fully working and are all lights directly above the tables. No white LED lights.

  Yes

  No

BAR EQUIPMENT MAINTENANCE

• Coffee machine - is the top of coffee machine clean and stain free? coffee cups clean?

  Yes

  No

• Coffee machine - is underneath the machine clean? drip trays clean? coffee grinder clean?

  Yes

  No

• Coffee machine - are coffee grip heads clean and grime free? Take out the inserts to check.

  Yes

  No

• Fridges - clean polished smear free front, clean handles, clean doors and under doors, clean seals. Doors in good working condition.

  Yes

  No

• Fridges - sides and behind clean and dust free, vents and radiator clean and dust free.

  Yes

  No

• Fridges interior - all surfaces are clean and dry, fan cover present and clean.

  Yes

  No

• Are all bar fridges clearly identified and numbered? And these correlate to the due diligence on trail?

  Yes

  No

  N/A

• Are the fridges (8°C) at the correct temp?

  Yes

  No

• Is there a designated working prep fridge?

  Yes

  No

  N/A

• Is one bar sink designated a "Hand wash" sink with sign and liquid soap?

  Yes

  No

  N/A

• All tills are clean including behind and underneath with tidy wires?

  Yes

  No

• Is there a green mop, bucket and floor squeegee available, clean and in good condition?

  Yes

  No

• Bar utility box - black plastic invoice file box, with contents checklists and all items present on checklist.

  Yes

  No

BAR STATIONS

• Is the bar top clean, no stickiness?

  Yes

  No

• Are draught pumps tight on the bar top?

  Yes

  No

• Are draught beer tap bases clean and not sticky?

  Yes

  No

• Is the bar floor clean without any food debris underneath stations/ fridges?

  Yes

  No

• Are all speed rails clean and dry including underneath, behind and sides?

  Yes

  No

• Are all speed pourers clean and not sticky?

  Yes

  No

• Are all ice wells clean and dry?

  Yes

  No

• Are shelves underneath stations and under plates clean?

  Yes

  No

• Are Glassware shelves clean & dry?

  Yes

  No

• Are all glasses clean, smear and chip free?

  Yes

  No

• Are all bottom shelves clear from glassware?

  Yes

  No

• Is all metal frame work including station legs clean?

  Yes

  No

• Are all drip mats clean and dry and in full workable condition (no splits, fully stable etc.)?

  Yes

  No

• Are all beer drip trays clean and dry?

  Yes

  No

• Are all beer nozzles clean & dry & not left in water overnight?

  Yes

  No

• Are all bar caddies clean, dry, in good condition?

  Yes

  No

• Are all sinks clean and dry, sealed and in good condition? (no leaks) with hot and cold running water?

  Yes

  No

• Are all soda guns & hoses clean?

  Yes

  No

• Are all the holsters and drip trays clean and attached to the bar?

  Yes

  No

• Are bin's & bin areas clean & dry? including inside & outside of the bins, the handles & the roof of the bin well?

  Yes

  No

BAR BACK AREA

• Is all the shelving in the bar back area clean, well organised and correctly meshed?

  Yes

  No

• Are the bar back sinks clean and dry with no build up of fresh produce? (recently scrubbed & u bends clean?)

  Yes

  No

• Is the floor clean and dry including under any shelving?

  Yes

  No

• Each glasswasher - no leaks, rinse temp 82°c. Chemicals dosed correctly, clean behind and underneath.

  Yes

  No

• Each glasswasher - exterior clean, including the door and on top of the washer?

  Yes

  No

• Each glasswasher - interior clean including seals, spray arms, sieves and elements?

  Yes

  No

• Is there a good quality 'hedgehog' for scrubbing glasses?

  Yes

  No

FRUIT, JUICES, PUREES, HERBS

• Is all fresh produce (deliveries & prep) labelled in line with the Date Labelling Procedure?

  Yes

  No

• Is the Stock Rotation Procedure clearly on display & being followed?( -2 for incorrect labelling, lack of rotation or mouldy produce)

  Yes

  No (-2)

• Is ALL fresh produce stored correctly? Prepped fruit: date labelled in clean sealed colour coded containers & refrigerated when not in station

  Yes

  No

• Is ALL fresh produce stored correctly? Puree's date labelled & open puree's refrigerated (no more than one of each open)

  Yes

  No

• Is ALL fresh produce stored correctly? Herbs date labelled, including deliveries and all kilner jars clean

  Yes

  No

• Is ALL fresh produce stored correctly? citrus juice stored in the fridge (not in the cellar)

  Yes

  No

• Is ALL fresh produce stored correctly? Juices in stations date labelled, open juices in the fridge also date labelled.

  Yes

  No

• Are fruit caddies clean and dry? (should be emptied and cleaned every night)

  Yes

  No

CELLAR AND ALE MANAGEMENT

• Are all the cooling fans clean, dust free and operationally sound? Including behind? With the cellar at 10-13°C?

  Yes

  No

• Are the cellar floor & walls clean and dry? Including behind & under the remote coolers, the ales & post mix machine?

  Yes

  No

• Is all stock stored safely off the floor, well organised and being rotated correctly?

  Yes

  No

• Is all stock safety locked away?

  Yes

  No

• Are all cellar shelves clean, dry & dust free including brackets?

  Yes

  No

• Are all gas cylinders buckled up with straps (no chains) and safe or at least laid flat? (-10 if not)

  Yes

  No (-10)

• Is the post-mix cooler clean & full operational including shelves? Is the coolant filled to the correct level?

  Yes

  No

• Are all kegs/barrels stored safely and within best before date?

  Yes

  No

• Is the crushed ice machine:<br>Clean & operational?<br>exterior & interior clean? Including filters, run off trays & shut off valves? (-2 if not)<br>

  Yes

  No (-2)

• Is the cubed ice machine:<br>Clean & operational?<br>exterior & interior clean? Including filters, run off trays & shut off valves? (-2 if not)<br>

  Yes

  No (-2)

• Are the ice machine scoops and stored hygienically, holder on a side of machine?

  Yes

  No

• Does the unit have the correct BLUE ice bin for transporting Ice?

  Yes

  No

• Is the cleaning vessel for line cleans present, clean and dry & in good condition?

  Yes

  No

• Are all cask taps & keg couplers (including spare parts) present clean and dry (not left to soak in cleaning solution)?

  Yes

  No

  N/A

• Is all the racking for the ales clean & dry?

  Yes

  No

  N/A

• Is the cellar drain in a clean condition and free from obstruction?

  Yes

  No

  N/A

• Are all fob chambers and cask ale lines visibly clean?

  Yes

  No

  N/A

• Any overflow tubs clean and dry?

  Yes

  No

• Are the floor and walls of the ale fridge clean and dry?

  Yes

  No

  N/A

• Are cellar and ale fridge clear from any inappropriately stored chemicals? (-5 if chemicals found in cellar)

  Yes

  No (-5)

• Storage - is anything bulky and heavy stored above eye level?

  Yes

  No

• Storage - is box storage at reasonable height? not too overstocked?

  Yes

  No

BAR STAFF HYGIENE

• Correct uniform- clean full uniform (incl braces) must be worn, shirt and apron must be clean.

  Yes

  No

• Footwear - correct and clean shoes, rubber soles

  Yes

  No

• Clean appearance - long hair tied back, no excessive jewellery

  Yes

  No

• Body odour - if personnel smell - send off duty to clean themselves up

  Yes

  No

BAR DUE DILIGENCE

• Is the bar procedures file accessible to bartenders?

  Yes

  No

• Have all bar team members completed all CPL courses? (-10 if not, allow 3 weeks for new starters)

  Yes

  No (-10)

• Check group and individual training records - are they up to date?

  Yes

  No

• Has all bar DD has been completed (refer to separate Trail Checklist). (-10 if not completed)

  Yes

  No (-10)