Audit
Was the front entrance tidy and clean
Were external seating areas arranged properly with the correct table arrangements present
Was the floor free of litter and unobstructed
Were A Boards / menu boxes being used to best efficiency with the correct POS
Was external lighting fully operational
How appealing was the external area for would be guests
If door staff / host were present, was the interaction positive
Was the internal temperature suitable for the time of year
Was the correct music playing and was the level appropriate for the time of day
How good was the first interaction with a team member (bar or restaurant)
Were tables / seats free of chewing gum and heavy staining
Was the bartender in the correct uniform and on his / her marks?
Did the bartender report all of the equipment to be working correctly
Was the bar adequately stocked and equipped
Were all drinking vessels clean and polished
Was all coffee equipment clean and unstained
Was the cleanliness of the bar at an acceptable level
Did the glasswasher(s) have sufficient detergent and rinse aid and appear to be sanitary
Was every table fully setup (napkins, wine glasses and salt)
Was the server station(s) fully set with cutlery, condiments, reserve menus and cleaning materials
Were all of the menus clean, intact and unmarked
Were all language menus available?
Were the correct menus available and displayed
Was the server aware of the soups of the day, specials and 86s where applicable
Were all tables / seats free of chewing gum and heavy staining
Was the overall impression of the main restaurant area:
Was the corridor and / or stairs to the toilets clean and well maintained
Were the toilets fully stocked with paper and soap
Did all toilet cubicles have working flushers and door locks
Was the general area free of bad odours
Please comment on whether improvements could be made to the toilets
Was the general area well maintained
Was the head chef in at the time of visiting (if no, who was the senior chef)
Were fire doors closed on ingress / egress of the kitchen
Were all chefs in the correct jackets, trousers and aprons
Were all chefs in the correct footwear (not trainers and protective)
Was adequate hand washing facilities available (hot water, soap, blue roll and clean sink)
Were the floors clean including under the equipment
Were the walls and ceilings clean and in good repair
Was only the correct spec of crockery being used
Was all food storage correct
Was all date labelling correct
Was all food in date (remember the dry store as well)
Was the transfer book being used?
Was the wastage book being used?
Was the staff room tidy with clothes hung up
Was an iron and ironing board present
Was the H&S poster and first aid at work poster completed and displayed
Had the annual risk assessments been reviewed
Had all routine fire checks been completed
Had the 6 monthly fire drill been performed
How was the presentation of the manager:
We're all notices in the building tidy and displayed professionally?
