Aug24B0HMPW.1

Are open/close checklists in use and being completed

Walk in/ Counter fridge Checks - Are all fridge temperatures being recorded stock rotated in line with due diligence diary

Walk in/ Counter fridge Checks - Is all the food wrapped & labelled correctly and prep to MPW Spec? No sign of cross contamination evident

Is there any food out of date?

Walk in/ Counter fridge Checks - Are the fridges clean & organise, doors, handles and seals clean, tidy and free from dirt?

Are all freezer temperatures being recorded and stock rotated in line with due diligence diary

Are all the freezers clean, tidy & free from dirt and doors, handles & seals clean, with evidence of being defrosted monthly

Dry store checks - Is all the food stored and labelled correctly and in date. Are allergens considered in storage layout?

Is there a clear sign of tasting during service? Is there salt on all sections of the kitchen?

Chef to talk through cooking process of steak Inc. resting

Are all chefs in clean branded jackets, aprons & safety shoes? Are the chefs washing their hands during their shift?

Do all sections have MEP in place and set for service?

Is the Matrix accessible & is it being used?

Is MPW Portal accessible and in use?

Do all sections have a numbered, clean probe and wipes close to hand and are the correct colour chopping boards in use?

Stock/supply issues reported to Supplier Feedback email address supplierfeedback@blackandwhitehospitality.com

Are all areas of Due diligence diary checked and completed, including open/ close lists. Signed off by Chefs, GM and Ops managers. In house Auditing system in line with local legislation in use?

Are the floors, walls and ceilings in the kitchen clean and in good state of repair? Hand touch points all clean. No grease build up.

Are all hand wash sinks clean with a supply of soap and hand drying materials?

PPE in place, clean and stored correctly?

COSHH data sheets available and correctly stored?

First aid kits - accessible and stocked, contact points clean?

Food prep benches and sinks - clearly labelled and used correctly .Table legs and wheels - cleaned on a regular basis?

Fryers - Oil changed regularly and interior clean. Oil filter clean

Extraction hood - Evidence of deep clean, twice per year?

Grill and Cookers - Clean and no build up of carbon or food.

Pest control in place - outstanding actions completed

Inside dishwasher clean including jet sprays. Handles clean?

Ice machine regularly cleaned - scoop kept outside of machine

Bins and outside yard - Area Clean and tidy. No debris on floor. Bins not over-flowing with lids closed?

All Kitchen equipment available and in working order?

Head Chef & Sous Chef achieved level 3 food safety certificate?