Title Page
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Racecourse
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Conducted on
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Prepared by
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Category
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Unit Name
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Temperature records up to date?
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Probe and wipes available?
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Temperature test sample in fridges?
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Separations in kitchen agreed and evident?
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Chopping boards used correctly with separate racks for storage of raw and other boards?
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Sanitiser available and being used
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Contact times understood?
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Food suitably labelled and covered?
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No out of date food?
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Amount of food on display not excessive?
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High risk foods not left out of refrigeration for significant periods of time?
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Hot & cold water to sinks?
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Wash hand basins equipped and evidence of recent use?
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Wash hand basins have hot water?
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Wash hand basins not being misused?
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Staff aware of turning taps off with paper towel?
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Allergens document & sign post available and staff aware of how to use it?
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Uniform correctly worn, no jewellery and hair in hat/tied back?
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Any "Foreign Material in Food" potentials
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Any pest control issues?
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Structure?
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Equipment condition?
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Cleanliness?
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Additional Comments
