ARC SHAWDIT FINAL FY25

• Site conducted

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• Conducted on

  Date

• Prepared by

• Location
  Address

ARC_202324_Audit_Template

• ARC 202324 SHAWDIT : FSMS Incorporating HSE FSA Maintenance Standards

• SAFE: Known by all staff: FSA / HSE protocols

• HOSPITALITY: Shown by all staff in day to day activities of service

• EVIDENCE: Proven by robust Documentation & Systems in place

• 1.Guest Confidence: Food Hygiene and Health Safe Demonstrated to guests : Allergens

• 2.Compelling Reason: What makes a guest choose to come into our venue

• 3. Perceived Value For Money: When the bill is paid, does our guest feel fulfilled

• All level colleague (Open to Review / Ask all people on duty both FoH & BoH)

• Shield C's Cooking, Chilling, Cleaning Cross Contamination and Management of

• What is known an shown by all team members, confident and in mother tongue for EHO

General Knowledge (Theory / EHO Training / Role Play) Senior Staff on duty

• Have i been presented with a visitor health questionnaire before entering food preparation area?

• Do the team know what is the correct procedure for Sanitising surfaces?

  Yes

  No

• Are you aware of the main 14 Allergens to affect people & what are they?

  Yes

  No

• When SHOULD you wash your hands?

  Unknown

  Constantly When Required

• What should you do if you either; cough, sneeze, rub your eyes or touch your mouth?

  No Response

  Continue to work

  Wash hands immediately

• Why should cuts scabs and sores be covered

  Select Open wound potential for two way bacteria transmission & infection Unknown

  • Open wound potential for two way bacteria transmission & infection
  • Unknown

• Why should you not wear a lot of jewellery at work, especially items with stones in?

  Select Loose stones foreign body, harbour bacteria Unknown

  • Loose stones foreign body, harbour bacteria
  • Unknown

• Why is it important to cool food down as down as quickly as possible

  Select Change to 'cooled below 20 degrees within 2 hours then placed into fridge' - to match FSMS Unknown

  • Change to 'cooled below 20 degrees within 2 hours then placed into fridge' - to match FSMS
  • Unknown

• What are the 3 ways to inhibit / prevent Bacteria growth

  Select Cook (75 degrees), Chemical Kill (sanitise) OR Freeze (-18) Unknown

  • Cook (75 degrees), Chemical Kill (sanitise) OR Freeze (-18)
  • Unknown

• How quickly do bacteria multiply

  double every 10-20 minutes

  Unknown

• Why is it important to defrost frozen food in a refrigerator?

  Select control over temperature, allows even thawing Unknown

  • control over temperature, allows even thawing
  • Unknown

• What four requirements do bacteria need to survive and reproduce

  Food, Moisture, Warmth, Time

  Unknown

• What is the danger zone temperature range

  8-63 (FSMS) ARC re-heat 75

  Unknown

• When should you clean your sections

  Select Continuously & after each prep task Unknown

  • Continuously & after each prep task
  • Unknown

• What does HACCP stand for and can you identify one (a hazard)

  Select Hazard Analysis Critical Control Points Unknown

  • Hazard Analysis Critical Control Points
  • Unknown

• What is a Hazard?

  Select Anything that could cause a risk to a person be it team or customer Unknown

  • Anything that could cause a risk to a person be it team or customer
  • Unknown

• What does COSHH stand for, Are You adhering to BWP within business areas to control & reduce risk

  Select Control Of Substances Hazardous to Health Unknown

  • Control Of Substances Hazardous to Health
  • Unknown

• What is the best way to clean all fridge, bin and microwave handles

  Select Green scrub, hot soapy water, sanitise 1 mins, blue roll wipe Unknown

  • Green scrub, hot soapy water, sanitise 1 mins, blue roll wipe
  • Unknown

• Why is it important to keep the lid closed on the outside rubbish bins and all the bags in bin

  Select Prevent access for vermin, birds, flies etc Unknown

  • Prevent access for vermin, birds, flies etc
  • Unknown

• Do you know the difference between "Use by date "and "Best Before"

  Yes

  No

• What penalties can be imposed in a Crown Court for serious breaches of Food safety

  Select Max Unlimited fine &/OR Custodial sentence up to 2 years as at Feb2016 Corporate and Personal liability. Unknown/No Knowledge

  • Max Unlimited fine &/OR Custodial sentence up to 2 years as at Feb2016 Corporate and Personal liability.
  • Unknown/No Knowledge

• Do you know what "Due Diligence " Means?

  Yes

  No

• Can you give 3 examples of "Physical Contamination"?

  Yes

  No

• Are all staff aware of the smoking rules?

  Yes

  No

• Are all chefs aware how to store food in the Fridges (Layout/ Mapping)?

  Yes

  No

• Do you know why it is vital to fill in the FFB on Trail system honestly and accurately

  Yes

  No

• I am confident that the team and brigade would handle an EHO visits set of questions?

Observation of BWP

• Is there soap, hot water and blue roll available at ALL wash hand basins are the basins / taps clean working Did you have observation of frequent hand washing. MUST WITNESS ACTIVITY DURING AUDIT? Sanitiser sprays, Alcohol wipes, all in play with clean probes?

• Delivery vehicle temperature and Product recorded, signed for alongside all delivery notes checked in? Product acceptance temperature, Frozen 18 below, chilled meat/fish 4 below, fruit veg 12, dairy 5? Fresh food below 8⁰ (ideally 15⁰), frozen below 18⁰. FSMS only states that temperatures need to be recorded ? Fresh food below 8⁰ (ideally 15⁰), frozen below 18⁰. FSMS only states that temperatures need to be recorded ? Salad leaf/herbs 8 below. Plus The fridge Temperatures actually taken from foods and ingredients not just LED's?

• Are all chefs aware of the allergens, the protocol and vital importance of the process to deliver a safe meal solution? Allergens comprehension, For all brigade, FoH & the diligence of protocol. Senior Manager & Chef to? Walk & Talk through the handling of guests dietary requirements. Show training records

• Are the chefs showing basic understanding of kitchen skills. Professional requirements, following due diligence? Using the correct equipment appropriately and to FSA / ARC Inspirations guidance coloured boards with knives? Are they logging detail on Trial files, treating ingredients (and colleagues) with respect?

• No personal belongings evident in kitchen work areas, phones, coats, bikes etc? No emergency cut off switches, valves or exit paths blacked ? No glass in kitchen (Exceptions are; serving glasses, dishes etc all shelf in plastic tray)?

Bar Operational Competency (Measure to Bar Perfect Set Up Photos)

• Batch cocktail containers clearly labelled to company standards, colour coded and with lids on, accurately; dated & with legible narrative?

• All prepped fruit, garnishes, cater sugar covered and stored safely when not in use, date use by labels?

• caster sugar*, day dots, Dehydrated garnish, purees and foams?

• Is there soap, hot water and blue roll available at ALL wash hand basins are the basins / taps clean working. Hand gel?

• Are all stock items fully fronted up with no gaps on back bar of key spirits. Spouts right to label?

• Food and drink trays and steel tip trays clean dirt free and not sticky?

• All bar light equipment, eg blenders, PDR coffee flask Dehydrators clean, debris free and ventilated?

• Are sections clean, debris and sticky surfaces free including the floors, under steel shelves and bins?

• Are beer fonts, handles, spouts, frontage cap clean neat and fixed securely Post Mix Gun/Nozzle?

• Are all metal and wood aspects of the bar tops, side and guest frontage clean NOT sticky No chewing gum?

• Are all bar / waiters habitually washing hands plus sanitising surfaces & equipment?

• Are Glasses racked up and stored the correct way up. See Perfect Bar set up?

• Are All Glasses Clean, dirt / grime / residue free dry polished Fit for purpose (service) See Perfect Bar set up?

• Are all customer drink buckets, clean, polished stored correctly and fit for purpose (service)?

• Bar lighting, shelving displays, clean web free, guest visual appropriate?

• Are tills, screens, PDQ's cash drawers clean and fit for purpose and ticket printers?

• ICE Machine clean internally and logged with sheets accordingly?

• ICE dump tubs, clean dry sanitised NOT used for other purposes?

• Is the Beer cellar in good clean, neat tidy and safe order?

• Cleaning and sanitising chemical bottles clearly and correctly labelled?

• Was the glass wash and surrounding area inc, Glass washers Mechanical internal , shelving, floor, fit for service/purpose?

• Was there any Fresh Bar Items OUT of Date OR Not fit for purpose, fruits, herbs, juices

• Bar Tariff Up to date, Check 25 & Weights and Measures?

• Menu blocks on bar top clean and customer facing?

People

• Are all nails, fingers & hands visually clean for all colleagues, no excessive or stone jewellery / bracelets?

• If long hair is worn is it tied back, neatly & avoiding potential contamination ALL Staff Kitchen Bar FoH?

• Are all uniforms, aprons & oven cloths appropriate, clean and are the bibs up on chef aprons Kitchen

• Is the foot ware clean, free from debris and fit for purpose Kitchen, bar and FoH team members?

Property/FOH Areas

• Yes

  No

• Are there any aspects of the that guest interacts directly with that are sub standard: Guest facing / touching / using within sites control (menus and table holders, Condiment carries clean, not sticky / slimy scabby)?

• Were menus and table holders, Condiment carries clean, not sticky / slimy scabby?

• Where tables correctly set to brand standard? (Ref Perfect Set Up Guides)

• Were the toilets in working order, clean, stocked up & checked?

• Overall was the FoH area clean from my high stretched hand height to below ankle

• Overall was the Bar area Clean from my high stretched hand height to below ankle

• Overall was the Kitchen area Clean from my high stretched hand height to below ankle

• Overall was the BOH area Clean from my high stretched hand height to below ankle

• Were fire exits blocked, escape signs hidden and all fire doors to be shut as instructed?

• Were fire extinguishers easily accessible, in good clean order and NOT used as door stops?

• Maintenance Aspects Logged on FIXFLOW

• Maintenance Aspects NOT Logged on FIXFLOW

• Was the structural aspects of the property in good working order?

• Was the furniture in good repair/Natural patina/Serviceable

Kitchen Specific Detail

• Are all bins clean, inside and out

• Are all cook line items safe, clean, working efficient eg Gas burners

• Flooring and under equipment cleanliness?

• Are the walls, ceiling & lighting in good order?

• Are all fridges / freezers in good working order, runners drawers, hinges seals

Product

• Are all food items in the fridges/freezers & dry stores marked with the correct labelled and stored correctly?

• Is food cooked to above 75 degrees Centigrade (Recorded on Trail + evidence of probe calibration testing)?

Paperwork

• Review FoH / Shield on Trail Files Standards Covering FSAHACCP/COSHH

• Review Bar / Shield on Trail Files Standards Covering FSAHACCP/COSHH

• Review FoH Cleaning regime, Set up and sign off logs for 3rd party DM signatures?

• Review Managers. All Overarching Documentation. Signed Counter signed ALL

• Are Kitchen FFB on Trail files complete, includes cleaning Jobs with ALL signatures GM / AGM / DM

• High Level Cleaning on the External Schedule (Proven by GM) Frequency and scope of 3rd Party works

• Review any action plans that have been requested. Are they robust, bite size and 'in play' / being adhered to

• Do I feel safe to visit this venue to Eat & Drink as a guest? (Personal, industry, professional view based on all evidence from the audit and optics as a guest).

Overview Section

• Subjective Observations

• Hospitality

• Atmosphere

• Controlled Environment

• Anecdotal

• CPV Customer Perceived Value for Money

• Summary