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