Area Kitchen Champion Support Visit

• Client / Site

• Conducted on

  Date

• Personnel

• Prepared by

• Location
  Address

• OD:

• BDM :

• Aarron Hewitt - Food Operations Coach

• Regional Risk Manager:

• Prep & Par

• Rota’s

• Mystery Guest

• Waste Management and Actions

• Dashboards

• Food Times

• Incentives

• If Incentives are in place. What are they?

• NSF / EHO Guide

• Stock Results

Food Quality

• Are peas bright, green and single in colour? Are peas cooked little and often?

  Yes.

  No.

  N/A

• Are chips hot, cooked through and golden in colour? Are chips cooked to order?

  Yes.

  No.

  N/A

• Are deep fried items drained before plating?

  Yes.

  No.

  N/A

• Are steaks rested on a rack before plating up? is steak master being followed ? Are all steaks oiled and seasoned?

  Yes.

  No.

  N/A

• Is chicken cooked according to spec? Is chicken only held in a steamer or prince castle for no longer than 60 minutes?

  Yes.

  No.

  N/A

• Is corn being hot held comparable to trade?

  Yes.

  No.

  N/A

• Are packet sauces being hot held comparable to trade?

  Yes.

  No.

  N/A

• Were all kitchen sauces refrigerated or in an ice bath?

  Yes..

  No..

  N/A

• Were metal ramekins in use and full to the brim? Note Paper Ramekins are unacceptable

  Yes.

  No.

  N/A

• Are frozen deep fried products cook to order and not excessively hot held?

  Yes.

  No.

  N/A

• Is all crockery correct, present and in use

  Yes

  No

  N/A

• Is there any evidence rotas are effectively planned to ensure all aces are in places and peak service is efficiently ran?

  Yes..

  No..

  N/A

• Is crockery stored correctly to execute speed of delivery?

  Yes.

  No.

  N/A

• What are the average time dishes are sat in the expo window prior to being sent from chef’s side?

  0-1 minutes

  1-1min 45 seconds

  2 minutes or more

  N/A

• Is there a defrost list available?<br>Is it being worked from?<br>Are the cook from defrost products defrosted properly before use?

  Yes.

  No.

  N/A

• Are all food items available and any out of stock items updated on the foh tills?

  Yes.

  No.

  N/A

• Are the team challenged or incentivised to improve service times?

  Yes.

  No.

  N/A

• Is the hot holding equipment being used effectively through peak service?

  Yes.

  No.

  N/A

• Have key food product items been pre-portioned prior to service?

  Yes.

  No.

  N/A

• Are fridge and freezer plans in place, adhered to and fully stocked?

  Yes.

  No.

  N/A

• Is each session planned and managed to achieve maximum results?

  Yes.

  No.

  N/A

• Are sauces dispensed into the metal ramekins to the brim and pre-portioned prior to service?

  Yes.

  No.

  N/A

• Is the kitchen/management team crossed trained to ensure that speed of service is optimised?

  Yes.

  No.

  N/A

• Are adequate handwashing facilities in place - taps functional with hot water, soap and paper towels in dispenser?

  All Items

  One or more missing

  N/A

• If answered missing, Please state what?

• Can staff list when hands must be washed?

  Yes

  No

  N/A

• Other than reasonable "working dirt" is the kitchen and equipment clean and free of debris?

  Select All Clean Working Dirt Food Debris Grease Build Up Excessive Food Debris & Grease Build Up N/A

  • All Clean
  • Working Dirt
  • Food Debris
  • Grease Build Up
  • Excessive Food Debris & Grease Build Up
  • N/A

• Add media

  Media

• Is all cooking equipment in suitable repair?<br>

  Yes

  No

  N/A

• Is all food in fridges day dotted / labelled correctly?

  All Labelled

  1 Unlabelled

  Several Unlabelled

  N/A

• Is all food within its "use by" date?

  All Food In Date

  1 Item OOD

  More Than 1 OOD

  N/A

• Can the kitchen team correctly describe the 2 stage cleaning process?

  Yes

  No

  N/A

• Is a clean, working probe available and in use with available probe wipes? Are the probe wipes in date?

  Yes

  No

  N/A

• If no, What is missing?

• Are fridges & freezers clean?<br>

  Yes

  No

  N/A

• Is stored food at risk of cross contamination (eg raw / cooked not properly separated)

  No Risk

  1 Risk

  More Than 1 Risk

  N/A

• Does the kitchen have separate RAW handling equipment ( RED Knives, Boards, Scissors, Designated Raw Cling Film Dispenser)

  All Present

  Item Missing

  N/A

• If no, What is missing?

• Is sanitiser available and in use? Has it been made to the correct concentration?

  Present & In Use

  None Available

  N/A

• Is the kitchen paperwork fully recorded each week & a true reflection of the standards observed. Has the management signed and added commentary where necessary?

  Complete, No Gaps

  Ticked, Incomplete, Missing Signatures or No Comments

  False Info

  N/A

• If False, please state what?

• Is the backyard clean and tidy. All rubbish away and bins closed.<br>Is there any sign of pest activity?

  Yes..

  No..

  N/A

• Flat packed cardboard and in cages

• Oil stored correctly - Lidded tubs, sealed and at the bottom of the cage

• Plastics recycled correctly

• Food waste - recycled in Food bags and stored in Food Totes

• Tins recycled correctly

• If the site requires or could make use of any extra equipment please note this here

• Please enter any further information into this section below