Title Page
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Date
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Prepared by
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Designation of the Lead Auditor
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Other Participants
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Location
Environment and Facilities/ Maintenance - Engineering
1. Ceiling
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1.1 No broken or open sections
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1.2 No paint peeling off
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1.3 No water leaks
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1.4 Other
2. Light/ Switch Fittings
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2.1 All bulbs are in working order
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2.2 No open light fittings/ switches
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2.3 Availability of an emergency light
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2.4 Monthly service of the emergency light
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2.5 Lights are bright enough above cooking areas
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2.6 Other
3. AC, Exhaust Grills and Air Curtains
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3.1 No condensation and water leak
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3.2 Properly fixed
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3.3 No paints peeling off
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3.4 No oil leaks
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3.5 Smoke from kitchen areas removed properly
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3.6 Other
4. Bar Wall and Floor
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4.1 Floor tiles are non-slip
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4.2 No broken/cracked tiles
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4.3 Other
5. Drains and Gullies
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5.1 Free flow of water
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5.3 Well covered
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5.4 Four part gully bucket in place
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5.5 Other
6. Bar Equipment and Tools
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6.1 No rusted parts
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6.2 All are in good working conditions
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6.3 Other
7. Chiller, Freezer and Hot Storage Temperature and Maintenance
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7.1 Actual temperature of chillers (undercounter, upright, walk-in) are maintained below 5 C (degrees celsius)
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7.2 Desired wine chiller temperatures are maintained.
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7.3 Actual temperature of freezers (undercounter, upright, walk-in) are maintained below -18 C (degrees celsius)
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7.4 Gaskets/ beadings are in good conditions/ the lids and doors of chillers, freezers and hot cupboards should be fitted with effective seals
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7.5 Internal linings and shelves of the equipment should be impervious and non-corroding
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7.6 Temperature is maintained above 64 C (Celsius) in hot cupboards/ hot holding facilities
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7.7 Other
8. Bar Structures
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8.2 Preventive maintenance is adequate
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8.3 Other
9. Sinks, Taps and Handwashing Amenities
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9.1 Sinks and taps are in proper working order
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9.2 Water draining well and not blocked
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9.3 Vegetable sanitizing bowls are available
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9.4 Availability of a hand washing sink with hot water
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9.5 Other
Food Service, Storage, Handling, Personal Hygiene and Knowledge - F&B
10. Dry Storage
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10.1 Well maintained
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10.2 Kept clean
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10.3 Free from pests
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10.6 Kept dry
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10.7 FIFO practiced and no expired items
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10.8 No chemicals stored
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10.9 Food removed from original packaging stored in tight-fitting containers with an open date tag
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10.10 Other
11. Cold Storage/ Holding
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11.1 Raw and Ready To Eat (RTE)/ cooked foods stored separately
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11.2 If separate chillers are not available RTE, Cooked items on top and raw vegetables, meat, egg, dairy, vegetables on bottom based on the risk level
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11.3 All frozen and refrigerated foods are stored in clean food-grade containers or bowls and properly covered
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11.4 Labels should be used for prepared foods with prepared date
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11.5 Food and beverages which are opened from their original container should have opened date
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11.6 Availability of temperature monitoring charts for the chillers and freezers
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11.7 White wine, champagne and beer stored at a temperature below 5 C (degrees Celsius)
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11.8 Red wine stored at a temperature between 18 - 22 C (degrees Celsius)
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11.9 Proper storage of ice cubes
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11.10 Ice scoop left out in sanitizer/hot water
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11.11 FIFO practiced and no expired items
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11.12 Other
12. Hot Storage/ Holding
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12.1 Foods are stored in clean, food-grade containers or bowls and properly covered
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12.2 Labels should be used for prepared foods with prepared date
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12.3 Internal surface is cleaned
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12.4 Availability of temperature charts for hot holding
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12.5 Other
13. Personal Habits and Grooming
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13.1 Good personal habits
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13.2 Hair covers/chef hats properly worn
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13.3 Disposable gloves are used when handling RTE and cooked foods
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13.4 Uniforms are cleaned
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13.5 Other
14. Work Station and Utensils
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14.1 Working table tops kept clean and tidy
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14.2 Beer/coffee machine nozzle kept clean
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14.3 Beer/coffee machine drain kept clean
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14.4 Blenders/juicers kept clean
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14.5 Garnish holder kept clean
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14.6 Garnish holder kept closed
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14.7 Glassware kept clean and properly stored
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14.8 Disposable towels in use
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14.9 Knife sanitizer holders in use
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14.10 Chopping board colour coded system in use
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14.11 Chopping boards kept clean and stored in rack
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14.12 Proper waste segregation is done
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14.13 Colour code system is used in food transportation
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14.14 Other
15. Documentation and Calibration
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15.1 Temperature checklists duly filled
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15.2 Green log book/ Training records
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15.3 Probe thermometer calibrated
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15.4 Other
16. Food Allergen Control
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16.1 Allergen control is adequate
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16.2 Awareness on food allergens
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16.3 Other
Bar Waste Handling and Sanitization - Stewarding
17. Bar Wall, Floor, Ceiling and Fittings
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17.1 Free from dust, dust webs and cob webs
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17.2 Free from stain and dirt
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17.3 Spills cleaned immediately and the floor is dry
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17.4 Light fittings are properly cleaned
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17.5 Other
18. Cold/ Hot Storage Cleaning
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18.1 Walk in chiller/ freezer floors are properly cleaned
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18.2 Gaskets/ beading are cleaned
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18.3 All shelves are cleaned
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18.4 Other
19. Drains and Gullies
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19.1 Well cleaned and no accumulated dirt
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19.2 Cleaning schedule is maintained
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19.3 Other
20. Work Surfaces and Kitchen Utensils
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20.1 All table tops kept clean and tidy
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20.2 All shelves kept clean and tidy
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20.3 All equipment kept clean and tidy
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20.4 Availability of sanitizer cans
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20.5 Ice machine and slicer are cleaned and sanitized
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20.6 Other
21. Hand Washing Facilities and Other Amenities
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21.1 Antibacterial detergent in dispenser for hand washing
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21.2 Adequate paper towels/ working dryer available for the hand drying
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21.3 Hand sanitizer provided
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21.4 Foot pedal bin available
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21.5 Hair nets and disposable gloves provided in dispensers
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21.6 Other
22. Garbage Bins
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22.1 Adequate number of garbage bins provided for each type of waste generated
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22.2 Garbage bins kept clean
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22.3 Pedals are in working order with tight fitting lids
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22.4 Garbage is removed once 2/3 of the bin is filled
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22.5 Other
Pest Management - Housekeeping
23. Pest Control
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23.1 No signs of pests
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23.2 Insect killer/ catcher units available and functioning
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23.3 Pest control schedule maintained
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23.4 Other
Suggestions for Improvement/ Comments
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