Page 1: Initial questions

  • Conducted on

  • Prepared by

  • Location
  • Manager in charge

Page 2: Main checklist

Exterior Area (FOH)

  • surrounding area is clean and in good repair

  • windows and glass are clean

  • lights and signages working properly and in a good condition

  • air curtain switched on and working properly

Dining area (FOH)

  • tables and chairs are clean and well maintained

  • dining area environment, atmosphere and temperature appropriate to customer needs

Restrooms (FOH)

  • restrooms are clean, properly stocked and in good repair

  • mirrors are spotless

  • no bad smell

  • trash cans are not overfilled

Front counter

  • guests are being welcomed with a genuine smile

  • service steps are being followed

  • cashdrawer have enough change

  • counter area are clean and well maintained

  • Digital menu are working properly and clear of dust

  • marketing materials are in good shape and up to date

  • store phone is working properly

  • customers are bid farewell while leaving

Beverage station

  • equipment are working properly (mixers, ice maker, kittle ...etc.)

  • FIFO is being followed

  • all items have a secondary shelf life

  • Condiments containers are being cleaned regularly

  • drinks are served as per recipe

Kitchen structure and surfaces (BOH)

  • kitchen floors , walls and ceilings are clean

  • vents , HVAC , exhaust , lights clean and in good repair

  • trash bins sufficient , clean and maintained well ( operate by foot)

  • Gas tank level is observed, and refills requested in a timely manner.

  • handwashing sinks available and fully equipped with soap, sanitizer and tissue paper

Kitchen Equipment (BOH)

  • equipment gaskets clean and in good repair

  • equipment is properly clean and free of excess crumbs and buildup (oven, dough roller, dough mixer)

  • equipment functioning properly and in good repair

  • Utensils, smallwares and food contact surfaces clean, cleanly stored, dry, and in good repair.

  • chiller temperature between 0 °C and 5 °C

  • freezer temperature between -18 °C to -23 °C

  • gloves, hairnet , masks dispensers available at the kitchen entrances

  • Thermometers in use are calibrated.(minimum of 2)

  • Dough timer available and functioning properly

Kitchen cleaning systems, methods and supplies (BOH)

  • cleaning supplies and equipment available , functional and stored clean ( mops, buckets, brooms...etc.)

  • approved chemicals are properly labeled , stored and handled correctly

  • pot washing area is clean and well arranged

  • clean and dirty utensils are separated

Kitchen sinks and plumbing (BOH)

  • compartment sinks or prep sinks is functioning correctly.

  • water is from approved source

  • hot water available in the kitchen

  • sinks and plumbing clean and in good repair

  • drains functioning properly

  • grease traps available, cleaned frequently and doesn't have bad smell

Pest control (BOH,FOH)

  • pest infestation or activity not present

  • Possible pest entry points sealed and harborage conditions prevented

  • Approved Pest management provider, providing services with pest control devices installed and maintained.

  • insects killers are working properly / glue boards only

  • pest control agency conduct a minimum of 1 visit monthly

Storage & Protection from Contamination

  • storage area is clean, neat and well organized

  • storage temperature below 25 °C

  • Food and packaging properly stored in good condition, damaged or donated food segregated

  • items arranged on shelf or pallets (no items on the floor)

  • items received from suppliers are arranged directly in respective storage

Food

  • preparation area is clean , tables and equipment used for preparation are clean

  • food preparation is done as per standards

  • akkawi cheese is being portioned to 75 g

  • Kofta is being portioned to 50 g

  • dough is being portioned to 110 g balls

  • fruits and vegetables are fresh / no sign for rotting

  • food items properly covered

  • dough is set to rest for 90 minutes before used

  • fruits and vegetables are washed and sanitized as per standards

  • production and expiry dates are visible

  • no expired items are present in the restaurant

  • raw food is separated from ready to eat food

  • Cross contamination or potential cross contamination is not observed

  • color coding of cutting boards and knives is followed strictly

  • Spoiled foods/ingredients/compromised cans are not available for use or used for production.

  • Core menu items are all available at all times

  • Team using product forecasting and prep guide tools, par level in place

  • Only approved ingredients or products or are used.

  • All raw Products has correct appearance, taste and smell ( flour, cheese, meat....etc)

Delivery

  • all aggregators devices are working and connected to the internet

  • orders are being sealed properly / no staplers

Team

  • Person in charge is directing activities to meet customer needs

  • Team Members are following proper food safety, hygiene standards

  • Team Members are not observed working with symptoms of illness or infection

  • Team Members are following proper uniform standards

  • Handwashing conducted properly as required

  • employees are carrying health cards with them / or with their supervisor

Hazzards

  • No slip or trip hazards present

  • Hazardous situations are not observed

  • Blue Gloves and (not flesh) coloured bandages available/used appropriately

  • First aid kit available and fully equipped.

Documentation and Training

  • store documents available and posted ( license, civil defense, allergy, vat certificate, commercial license, .... etc.)

  • Communications to Team Members are posted and current

  • New and existing TM trained and tracked to standard

  • Food safety training complete and documented

  • Daily checklists are being used correctly

Due dates

  • Pest control last treatment done in due date

  • Fire extinguishers last serviced in due date

  • Water filters last serviced in due date

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.