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