Title Page

  • Venue

  • Conducted on

  • Prepared by

Sign Off

  • Duty Manager

  • Duty Manager

  • Auditor's signature

  • Fundamental Fail (regardless of a 90% score)

  • Fundamental Fail HQ

  • Urgent issues

  • Positive and Improvements

  • Further Comments

  • Further Comments

  • Further Comments

  • Duty Manager / GM made aware of issues

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 - Is anything noticeably out of place in the 'shop window'/back bar

  • 1.5 - Are all bar chairs clean and in good condition including legs

  • 1.6 - Is the bar floor (FOH) clean and polished

  • 1.7 - Are the picture frames and mirrors clean and dust free

  • 1.8 - Are flowers/plants/trees/decorative items in the bar area free from dust and debris and in good condition

  • 1.9 - All light bulbs, light fittings and chandeliers in the bar area fully working and clean

  • 1.10 - Is the bar top clean, dry, including under the lip

  • 1.11 - Is the bar front clean with no visible scuffs

  • 1.12 - Are the beer taps clean and polished

  • 1.13 - Skirting boards in the bar area free of dust and "mop" marks

  • 1.14 - Are any partitions or display shelving in the bar area clean and free from dust

  • 1.15 - Are the exterior walls and shelves in the bar area clean and in good condition

  • 1.16 - 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 bar walls behind and beneath stations clean and hygenic?

  • 3.8 - Are all drip mats clean and dry and in full workable condition (no splits, fully stable etc)?

  • 3.9 - Are all beer drip trays clean and dry?

  • 3.10 - Are all beer nozzles clean and in good condition (check sparklers)?

  • 3.11 - Are all bar caddies clean, dry, in good condition and fully stocked?

  • 3.12 - Are there back-up straws (each kind) and bev naps?

  • 3.13 - Does every station have the correct par level of equipment? (see unit par levels)

  • 3.14 - Are all sinks clean and dry?

  • 3.15 - Do all sinks have hot AND cold water and are they all in full working condition with no leaks?

  • 3.16 - Is the sealant around the sinks in good condition?

  • 3.17 - Are the U-bends debris free (sink and ice well)?

  • 3.18 - Are the soda guns clean and not sticky including hoses free from dirt build up?

  • 3.19 - Are bin areas clean especially at the back?

  • 3.20 - 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 a working date label gun with labels?

  • 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, bucket and floor squeegie 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?

  • 6.13 - Is each glasswasher: Interior clean and debris free?

  • 6.14 - Is each glasswasher: Correct glasswash and rinseaid attached - no kinks in hoses

  • 6.15 - 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 we out of any bottle beers?

  • 9.19 - Are we out of any draught beers?

  • 9.20 - Are we out of any wines by the glass?

  • 9.21 - Are we out of any "must stock" products? (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 - Is all PPE available? - Back Support

  • 10.18 - Are all kegs/barrels stored safely?

  • 10.19 - Is the crushed ice machine - operational?

  • 10.20 - Is the crushed ice machine - exterior clean?

  • 10.21 - Is the crushed ice machine - interior clean?

  • 10.22 - Is the crushed ice machine - lip under bin clean?

  • 10.23 - Is the crushed ice machine - filter clean?

  • 10.24 - Is the cubed ice machine - operational?

  • 10.25 - Is the cubed ice machine - exterior clean?

  • 10.26 - Is the cubed ice machine - interior clean?

  • 10.27 - Is the cubed ice machine - lip under bin clean?

  • 10.28 - Is the cubed ice machine - filter clean?

  • 10.29 - Is the Ice Machine Cleaning Procedure clearly displayed?

  • 10.30 - Is there a clean, clearly labelled container for transporting ice?

  • 10.31 - Are all chemicals stored correctly in line with the Chemical Storage Procedure?

  • 10.32 - Are all BOH fridges/freezers/walk-in's etc. locked?

  • 10.33 - Are all cellar walls clean?

  • 10.34 - Are all cellar walls in good condition?

11 - STAFF

  • 11.1 - Is the bartender on their marks?

  • 11.2 - Is the bartender in a clean, ironed uniform?

  • 11.3 - Is the LV jewellry spec being followed (no bangles, wristbands etc.)?

  • 11.4 - Bartender passed a spot spec test?

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