Title Page
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Venue
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Conducted on
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Prepared by
Sign Off
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Duty Manager
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Duty Manager
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Fundamental Fail (regardless of a 90% score)
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Fundamental Fail HQ
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Urgent issues
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Positive and Improvements
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Further Comments
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Further Comments
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Further Comments
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Duty Manager / GM made aware of issues
1.0 - EXTERNAL
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1.1 - Are all bar menus clean and well presented
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1.2 - Are all bar table bases and legs clean and in good condition
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1.3 - Are all bar tables clean and chewing gum free
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1.4 - Are all bar chairs clean and in good condition including legs
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1.5 - Is the bar floor (FOH) clean and polished
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1.6 - Are the picture frames and mirrors clean and dust free
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1.7 - Are flowers/plants/trees/decorative items in the bar area free from dust and debris and in good condition
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1.8 - All light bulbs, light fittings and chandeliers in the bar area fully working and clean
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1.9 - Is the bar top clean, dry, including under the lip
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1.10 - Is the bar front clean with no visible scuffs
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1.11 - Are the beer taps clean and polished
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1.12 - Skirting boards in the bar area free of dust and "mop" marks
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1.13 - Are any partitions or display shelving in the bar area clean and free from dust
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1.14 - Are the exterior walls and shelves in the bar area clean and in good condition
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1.15 - Are high level ledges and ceilings in the bar area clean and dust free
2.0 - BAR SHELVES INTERNAL
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2.1 - Do all areas that require mesh have it?
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2.2 - Is all mesh cut to the appropiate size and not warped?
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2.3 - Is all mesh clean?
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2.4 - Are all spirit and wine shelves clean and dust free?
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2.5 - Are the shelf brackets/legs in good condition?
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2.6 - Are all spirit and wine bottles clean, dry and dust free?
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2.7 - Are all pour spouts clean?
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2.8 - Are all pour spouts aligned in the same direction?
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2.9 - Are bar mirrors clean and smear free?
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2.10 - Are all labels facing forward?
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2.11 - Is the back bar fully stocked with no obvious gaps?
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2.12 - Do all bottles have some kind of stopper (pour spout, cork, champs stopper etc.)?
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2.13 - Is all shelf lighting in working order?
3.0 - STATIONS
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3.1 - Is the bar floor (BOH) clean?
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3.2 - Are all floor mats clean and in good condition?
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3.3 - Are all speedrails clean and dry including undrneath, behind and sides?
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3.4 - Are all ice wells (in & out) clean and dry?
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3.5 - Are the undersides of ice wells clean and dry and under the stations?
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3.6 - Are shelves underneath stations and underplates clean and hygenic?
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3.7 - Are all drip mats clean and dry and in full workable condition (no splits, fully stable etc)?
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3.8 - Are all beer drip trays clean and dry?
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3.9 - Are all beer nozzles clean and in good condition (check sparklers)?
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3.10 - Are all bar caddies clean, dry, in good condition and fully stocked?
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3.11 - Are there back-up straws (each kind) and bev naps?
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3.12 - Does every station have the correct par level of equipment? (see unit par levels)
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3.13 - Are all sinks clean and dry?
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3.14 - Do all sinks have hot AND cold water and are they all in full working condition with no leaks?
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3.15 - Is the sealant around the sinks in good condition?
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3.16 - Are the U-bends debris free (sink and ice well)?
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3.17 - Are the soda guns clean and not sticky including hoses free from dirt build up?
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3.18 - Are bin areas clean especially at the back?
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3.19 - Are bins clean inside and out and in good condition?
4.0 - FRUIT, PUREES, JUICES & HERBS
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4.1 - Are there par levels for fruit ordering?
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4.2 - Are they being followed?
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4.3 - Is all cut fruit date labelled in line with the Date Labelling Procedure?
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4.4 - Is there fruit stock rotation evident?
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4.5 - Is all fruit refigerated when not on station?
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4.6 - Are all pureés colour coded correctly?
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4.7 - Are all puree's date labelled/day dotted?
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4.8 - Are all puree's refridgerated when not on station?
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4.9 - Are all juices colour coded correctly?
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4.10 - Is there evidence of juice stock rotation?
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4.11 - Are there par levels for bulk batches?
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4.12 - Are they being followed?
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4.13 - Are bulk batches colour coded correctly?
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4.14 - Are all syrups labelled correctly?
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4.15 - Are fruit caddies clean and dry? (should be emptied and cleaned every night)
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4.16 - Are all herbs stored correctly (eg. Basil not refrigerated)?
5.0 - EQUIPMENT
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5.1 - Is the blender clean and dry?
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5.2 - Does the blender work correctly?
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5.3 - Do all blender jugs have lids?
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5.4 - Does the blowtorch work correctly?
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5.5 - Are there backup gas cartridges?
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5.6 - Are the till screens clean (free of smears/debris)?
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5.7 - Are the till units and drawers clean?
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5.8 - Is the area underneath and behind the till clean?
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5.9 - Is there a presentable and clean tab wallet on the bar?
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5.10 - Are the PDQs clean and operational?
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5.11 - Are the PDQ chargers clean and operational?
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5.12 - Are there spare: PDQ papers?
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5.13 - Are there spare: Thermal printer papers (receipts)?
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5.14 - Are there spare: Paper printer papers (service bar)?
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5.15 - Are there spare: Printer ribbons?
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5.16 - Does service bar have a correct ticket spike?
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5.17 - Is one bar sink designated a "Hand wash" sink with sign and liquid soap?
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5.18 - Does the smoking gun work correctly?
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5.19 - Is the smoking gun clean (remove gauze to check)?
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5.20 - Are there sufficient backup Smoking chips ?
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5.21 - Does the bar have a working temperature probe?
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5.22 - Is there date label stickers on the bar?
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5.23 - Are the foamers clean and dry (check nozzle for debris) i?
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5.24 - Are there enough gas cartridges in line with the Unit Par Level?
6.0 - BAR BACK
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6.1 - Is the bar back area clean, tidy and well organised?
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6.2 - Is there a mop and bucket available, clean and in good condition?
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6.3 - Is there a good quality "hedgehog" for scrubbing glasses?
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6.4 - Is the Glass Wash Breakdown Procedure displayed (back of house only)?
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6.5 - Is each glasswasher: Exterior clean?
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6.6 - Is each glasswasher: Door clean?
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6.7 - Is each glasswasher: At the correct temperature? (min 55°C wash, min 82°C rinse)
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6.8 - Is each glasswasher: Area behind clean including wall and pipes?
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6.9 - Is each glasswasher: Spray arms clean?
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6.10 - Is each glasswasher: Sieves and filters clean?
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6.11 - Is each glasswasher: Elements clean?
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6.12 - Is each glasswasher: Chemicals connected correctly, correct glasswash and rinseaid attached and no kinks in hose?
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6.13 - Is each glasswasher: Interior clean and debris free?
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6.14 - Is each glasswasher: Underneath clean?
7.0 - COFFEE
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7.1 - Is the coffee machine clean and operational?
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7.2 - Are all group heads clean and debris free including filters?
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7.3 - Are all group head handles clean and free of burns?
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7.4 - Is all crockery clean and stain free and at the correct par level?
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7.5 - Are there enough stainless steel jugs(min.3)?
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7.6 - Are there enough thermometers (min 2)?
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7.7 - Is there a group head cleaning brush in good condition?
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7.8 - Is the grinder operational?
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7.9 - Is the grinder clean and dry?
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7.10 - Is the underneath of the machine and drawer clean and clutter free?
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7.11 - Are all teas available for sale?
8.0 - GLASSWARE
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8.1 - Is all glassware clean without stains, lipstick or chips?
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8.2 - Is there enough of each glassware on the bar?
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8.3 - Is there enough back-up glassware?
9.0 - FRIDGES AND FREEZERS
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9.1 - Are all fridge and freezer fronts clean, polished and smear free including under doors?
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9.2 - Are all fridge and freezer handles clean?
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9.3 - Are all bar fridges clearly identified and numbered?
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9.4 - Is there a designated prep fridge on the bar?
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9.5 - Are all fridges fully labelled?
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9.6 - Are the fridges at the correct temp Maximum 5°C? (If not is there a PO for repair)
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9.7 - Are all freezers at the correct temp -18°C or less? (If not is there a PO for a repair)
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9.8 - Are all fridge seals clean?
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9.9 - Are all fridge seals in good condition?
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9.10 - Do all fridges have working lights with the appropriate filters/covers?
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9.11 - Are all interior fridge shelves clean?
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9.12 - Are all interior fridge surfaces clean and dry?
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9.13 - Are all interior fan grills clean and dust free?
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9.14 - Are all doors in good working condition and close correctly?
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9.15 - Are all the shelves uniformly stocked with labels pointing forward?
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9.16 - Is there evidence that the Stock Rotation Procedure is being used?
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9.17 - Are all open sparkling wines capped correctly?
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9.18 - Are all bottle beers available?
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9.19 - Are all draught beers available?
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9.20 - Are all wines by the glass available?
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9.21 - Are all "must stock" products available? (See must stock list)
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9.22 - Are ice balls stored correctly and in good condition?
10 - CELLAR
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10.1 - Does the lock on the cellar door work and was it locked on arrival?
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10.2 - Does all lighting in the cellar work?
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10.3 - Is the cellar at the correct temperature - maximum 11°C?
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10.4 - Are all the cooling fans clean, dust free and operationally sound?
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10.5 - Is the Line Clean Procedure displayed on the wall
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10.6 - Is the cellar floor clean and dry?
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10.7 - Is all stock stored off the floor, well organised and safely (not above head height or unstable)?
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10.8 - Is stock rotation taking place in line with the Stock Rotation Procedure?
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10.9 - Are all gas cylinders chained up and safe or at least laid flat if empty in line with the Gas Storage Procedure?
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10.10 - Are all cellar shelves clean and dust free including brackets?
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10.11 - Is the post-mix cooler filled to the correct level?
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10.12 - Is the post-mix machine clean including shelves?
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10.13 - Is the area around/behind the post mix machine clean & syrup/BIB cap free?
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10.14 - Is all PPE available? - Goggles
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10.15 - Is all PPE available? - Gloves
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10.16 - Is all PPE available? - Apron
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10.17 - Are all kegs/barrels stored safely?
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10.18 - Is the crushed ice machine - operational?
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10.19 - Is the crushed ice machine - exterior clean?
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10.20 - Is the crushed ice machine - interior clean?
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10.21 - Is the crushed ice machine - lip under bin clean?
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10.22 - Is the crushed ice machine - filter clean?
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10.23 - Is the cubed ice machine - operational?
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10.24 - Is the cubed ice machine - exterior clean?
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10.25 - Is the cubed ice machine - interior clean?
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10.26 - Is the cubed ice machine - lip under bin clean?
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10.27 - Is the cubed ice machine - filter clean?
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10.28 - Is the Ice Machine Cleaning Procedure clearly displayed?
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10.29 - Is there a clean, clearly labelled container for transporting ice?
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10.30 - Are all chemicals stored correctly in line with the Chemical Storage Procedure?
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10.31 - Are all BOH fridges/freezers/walk-in's etc. locked?
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10.32 - Are all cellar walls clean?
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10.33 - Are all cellar walls in good condition?
11 - STAFF
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11.1 - Can the bar tender define legendary status?
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11.2 - Is the bartender in a clean, ironed uniform?
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11.3 - Bartender passed a spot spec test?
12 - BAR SERVICE
12.1 - ROUND 1
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12.1.1 - Warm welcome and smile
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12.1.2 - Order taken all at once
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12.1.3 - Bartender working quickly and efficiently
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12.1.4 - Bev nap to spec
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12.1.5 - Ice to spec
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12.1.6 - Straws to spec
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12.1.7 - Garnish to spec
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12.1.8 - Cocktail spec correct
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12.1.9 - Fast operation of till and return of change
12.2 - ROUND 2
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12.2.1 - Warm welcome and smile
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12.2.2 - Order taken all at once
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12.2.3 - Bartender working quickly and efficiently
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12.2.4 - Bev nap to spec
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12.2.5 - Ice to spec
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12.2.6 - Straws to spec
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12.2.7 - Garnish to spec
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12.2.8 - Cocktail spec correct
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12.2.9 - Fast operation of till and return of change
12.3 - ROUND 3
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12.3.1 - Warm welcome and smile
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12.3.2 - Order taken all at once
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12.3.3 - Bartender working quickly and efficiently
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12.3.4 - Bev nap to spec
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12.3.5 - Ice to spec
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12.3.6 - Straws to spec
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12.3.7 - Garnish to spec
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12.3.8 - Cocktail spec correct
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12.3.9 - Fast operation of till and return of change