Does the Site have a teamboard. Living and breathing
Prep & Par
Waste Management and Actions
If Incentives are in place. What are they?
NSF / EHO Guide
Are peas bright, green and single in colour? Are peas cooked little and often?
Are chips hot, cooked through and golden in colour? Are chips cooked to order?
Are deep fried items drained before plating?
Are steaks rested on a rack before plating up? is steak master being followed ? Are all steaks oiled and seasoned?
Is chicken cooked according to spec? Is chicken only held in a steamer or prince castle for no longer than 60 minutes?
Is corn being hot held comparable to trade?
Are packet sauces being hot held comparable to trade?
Were all kitchen sauces refrigerated or in an ice bath?
Were metal ramekins in use and full to the brim? Note Paper Ramekins are unacceptable
Are frozen deep fried products cook to order and not excessively hot held?
Is all crockery correct, present and in use
Speed of Service
Is there any evidence rotas are effectively planned to ensure all aces are in places and peak service is efficiently ran?
Is crockery stored correctly to execute speed of delivery?
What are the average time dishes are sat in the expo window prior to being sent from chef’s side?
Is there a defrost list available?
Is it being worked from?
Are the cook from defrost products defrosted properly before use?
Are all food items available and any out of stock items updated on the foh tills?
Are the team challenged or incentivised to improve service times?
Is the hot holding equipment being used effectively through peak service?
Have key food product items been pre-portioned prior to service?
Are fridge and freezer plans in place, adhered to and fully stocked?
Is each session planned and managed to achieve maximum results?
Are sauces dispensed into the metal ramekins to the brim and pre-portioned prior to service?
Is the kitchen/management team crossed trained to ensure that speed of service is optimised?
Are adequate handwashing facilities in place - taps functional with hot water, soap and paper towels in dispenser?
If answered missing, Please state what?
Can staff list when hands must be washed?
- All Clean
- Working Dirt
- Food Debris
- Grease Build Up
- Excessive Food Debris & Grease Build Up
Is all cooking equipment in suitable repair?
Is all food in fridges day dotted / labelled correctly?
Is all food within its "use by" date?
Can the kitchen team correctly describe the 2 stage cleaning process?
Is a clean, working probe available and in use with available probe wipes? Are the probe wipes in date?
If no, What is missing?
Are fridges & freezers clean?
Is stored food at risk of cross contamination (eg raw / cooked not properly separated)
Does the kitchen have separate RAW handling equipment ( RED Knives, Boards, Scissors, Designated Raw Cling Film Dispenser)
If no, What is missing?
Is sanitiser available and in use? Has it been made to the correct concentration?
Is the kitchen paperwork fully recorded each week & a true reflection of the standards observed. Has the management signed and added commentary where necessary?
If False, please state what?
Is the backyard clean and tidy. All rubbish away and bins closed.
Is there any sign of pest activity?
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
Does the business have all the equipment it requires to deliver excellent quality and speed of service?
If the site requires or could make use of any extra equipment please note this here
Are there any issues that are High Risk and require urgent attention?
Please enter any further information into this section below