Audit Detail 2019

1.1 Nominated suppliers used? ORANGE RISK

1.2 'Lion' brand eggs in use? ORANGE RISK

2.1 Are Deliveries checked & put away in 30 minutes - ORANGE RISK

2.2 Are the In-house transport/delivery vehicles/trollies clean - ORANGE RISK

3.1 Is any Food in freezers defrosting - RED RISK

3.2 Freezer air temperatures not at -18C or below - ORANGE RISK

3.3 Is Food in chillers above 8C - RED RISK

3.4 Food in chillers above 5C - ORANGE RISK

4.1 Stock rotated properly - ORANGE RISK

4.2 Stock not date labelled in accordance with Food Safety Management System - RED RISK

4.3 Stock found with date labels defaced or obscured - RED RISK

4.4 Food beyond 'use by' date or date dot; Unfit/Unsaleable Food - RED RISK

4.5 Food beyond 'best before' date - ORANGE RISK

4.6 Insufficient ambient, chiller and/or freezer storage - GREEN RISK

4.7 Stock not adequately covered against risk of contamination- ORANGE RISK

5.1 Temperature probe working? ORANGE RISK

5.1 Temperature probe being used? ORANGE RISK

5.2 Sanitizer probe wipes available? ORANGE RISK

5.2 Sanitizer probe wipes dried up or out of date? ORANGE RISK

5.3 Probe calibrated or probe evident? ORANGE RISK

6.1 Risk of physical contamination RED RISK

7.1 Raw and ready to eat foods not adequately segregated RED RISK

7.2 Other direct / cross contamination risks identified RED RISK

7.3 Equipment such as chopping boards stored in an unhygienic manner ORANGE RISK

8.1 Risk of chemical contamination RED RISK

8.2 Cleaning equipment stored poorly/not away from food/incorrect colour coding/in poor condition GREEN RISK

8.3 Chemicals not stored away from food/stored in unlabelled containers/in inappropriate containers ORANGE RISK

9.1 No/Inadequate cleaning schedule available GREEN RISK

9.2 No Sanitizer available/disposable gloves not in use/latex gloves in use ORANGE RISK

9.3 Cleaning cloths not stored in fresh Sanitizer or disposed of at end of day GREEN RISK

9.4 Environmental swab results unsatisfactory RED RISK

10.1 Floors not adequately clean ORANGE RISK

11.1 Walls not adequately clean ORANGE RISK

12.1 Ceilings not adequately clean ORANGE RISK

13.1 Fittings, display equipment, chillers, freezers etc not adequately clean ORANGE RISK

13.2 Food equipment not clean ORANGE RISK

13.3 Food equipment coming into contact with food not able to be effectively cleaned ORANGE RISK

13.4 Ice machine not adequately clean; scoop not stored hygienically in sanitiser solution ORANGE RISK

14.1 Preperation areas/surfaces not adequately clean ORANGE RISK

14.2 Surfaces coming into contact with food not able to be effectively cleaned ORANGE RISK

15.1 Storage areas (including dry stores/receipt areas) not adequately clean ORANGE RISK

16.1 Evidence of pests or risk of contamination by pests RED RISK

16.2 Pest proofing inadequate ORANGE RISK

16.3 Pest control reports unavailable/evidence of Mitie recommendations unactioned RED RISK

16.4 Accumulation of waste in food preparation areas and/or storage rooms ORANGE RISK

16.5 Outdoor refuse areas dirty/lids not on bins; waste oil not adequately managed ORANGE RISK

16.6 Doors/windows open without adequate screening ORANGE RISK

17.1 Foods not defrosted in accordance with Food Safety Management System ORANGE RISK

17.2 Fruit/Salad items not washed and sanitized ORANGE RISK

17.3 High risk food items left out for more than 30 minutes during preparation ORANGE RISK

17.4 Chilled preparation rooms below 12C and/or being used to store high risk ready to eat foods ORANGE RISK

17.5 Incorrect use of colour coded equipment during preparation GREEN RISK

17.6 Inadequate separate preparation areas for raw/ready to eat foods (either by time and/or distance) ORANGE RISK

18.1 High risk foods not cooked/reheated to 75C and probed as required RED RISK

18.2 Burgers and other minced meat products served rare RED RISK

18.3 Altoshaam oven cooked meats not achieving 75C RED RISK

18.4 Pasteurised eggs not used for raw or lightly cooked dishes RED RISK

18.5 Foods reheated more than once RED RISK

18.6 Microwave ovens used to defrost food ORANGE RISK

18.7 BBQ and Kebab controls not in place where appropriate ORANGE RISK

18.8 Food heated using a Bain-Marie, hot cupboard, soup kettle etc ORANGE RISK

18.9 Maximum cooling time at ambient more than 90 minutes RED RISK

19.1 Cold food held at ambient/above 8C in chilled display for more than 4 hours RED RISK

19.2 Hot food held at ambient/below 63C in hot display for more than 2 hours RED RISK

20.1 Team members not following brand dress standards; Inadequate protective clothing (including head coverings) ORANGE RISK

20.2 Team Members not adhering to jewellery policy required by the Food Safety Management System ORANGE RISK

20.3 Unhygienic habits observed RED RISK

20.4 Lack of hand washing likely to cause food contamination RED RISK

20.5 Incorrect hand washing practices observed ORANGE RISK

20.6 Incorrect use of disposable gloves during food handling operations ORANGE RISK

21.1 Wash hand basins obstructed; wash hand basins not used exclusively for washing hands ORANGE RISK

21.2 Wash hand basins not adequately stocked with bactericidal soap and paper towels ORANGE RISK

21.3 Temperature of hot water at wash hand basin not between 38-46C ORANGE RISK

22.1 Team member changing facilities and/or toilets not adequately clean ORANGE RISK

22.2 Outdoor clothing and footwear stored in food storage or preparation areas ORANGE RISK

23.1 Food Safety Training not up to date ; records not complete ORANGE RISK

24.1 Hard copy of current FSMS not available; flow chart not correct; venue managers declaration not signed off GREEN RISK

24.2 Food hygiene diaries not in use and/or complete; apparent falsification of entries RED RISK

24.3 Food hygiene diaries not 'signed off' by appropriate member of management team ORANGE RISK

24.4 Individual HACCP forms not completed where required; team not aware of controls RED RISK

24.5 'Legal requirements' identified on most recent EH visit report not actioned RED RISK

24.6 'Recommendations' identified on most recent EH report not actioned ORANGE RISK

24.7 Audit points from previous external audit outstanding ORANGE RISK

24.8 Food Hygiene Rating not displayed where legally required ORANGE RISK

24.9 Food concessions operating on site audited within previous 12 months ORANGE RISK

25.1 Inadequate allergen awareness signage displayed for guests to see ORANGE RISK

25.2 Inadequate access to allergen management during service RED RISK

25.3 Allergenic ingredients Inadequately stored (nuts and peanuts) RED RISK

25.4 Food not produced in accordance with approved specifications giving rise to possible allergen risk RED RISK

26.1 Defects to walls GREEN RISK

27.1 Defects to floors GREEN RISK

28.1 Defects to ceilings GREEN RISK

29.1 Inadequate ventilation and extraction system GREEN RISK

29.2 No missing grease filters in canopy when equipment below is in use ORANGE RISK

30.1 Defects to fittings in food preparation and storage rooms (missing diffusers, inadequate lighting etc) GREEN RISK

31.1 Equipment not working with no maintenance request record on diary sheet GREEN RISK

31.2 Inadequate seperate food and equipment washing sinks; sinks not supplied with adequate hot/cold water ORANGE RISK

31.3 Fryers and grills not protected by automatic (Ansul) fire suppression system RED RISK

31.4 Other dangerous conditions identified (Health and Safety) RED RISK

I am happy to sign off this audit and feedback as required