BB House Audit

• Document No.

• Site

  Select BB Oxford BB Cheltenham BB Milton Keynes BB St Albans BB Beaconsafield BB Bristol BB Chichester BB Winchester BB Bath BB Portsmouth BB Farnham BB Threadneedle St BB Southbank BB Tower BB Chancery Lane BB Charlotte St

  • BB Oxford
  • BB Cheltenham
  • BB Milton Keynes
  • BB St Albans
  • BB Beaconsafield
  • BB Bristol
  • BB Chichester
  • BB Winchester
  • BB Bath
  • BB Portsmouth
  • BB Farnham
  • BB Threadneedle St
  • BB Southbank
  • BB Tower
  • BB Chancery Lane
  • BB Charlotte St

• Conducted on

  Date

• Ops / Auditor Name

• Conducted with

Menu Box

• Clean with polished glass?

  Yes

  No

  N/A

• Menu box lights are all working?

  Yes

  No

  N/A

• A la carte and set menu are both visible?

  Yes

  No

  N/A

• Menu is the correct fit for the menu box

  Yes

  No

  N/A

A Boards

• A-Board is out and on display in a prominent street side position?

  Yes

  No

  N/A

• A-Board is clear and visible from up to 30 yards?

  Yes

  No

  N/A

• A-Board is professional and neatly written / designed?

  Yes

  No

  N/A

• A-Board is relevant to the offer e.g. set menu or secret garden?

  Yes

  No

  N/A

Front of the building

• Cigarette butts and litter are free from pavement outside premises?<br>

  Yes

  No

  N/A

• Any terraces are swept and are clean, jet washed?<br>

  Yes

  No

  N/A

• Plants are watered and hedges are neat and tidy?<br>

  Yes

  No

  N/A

• Patio furniture out by 9am latest and safely secured at night?

  Yes

  No

  N/A

• Paint work is in good order and furniture is all clean<br><br>

  Yes

  No

  N/A

• Signage is clean, clear and recently jet-washed?<br>

  Yes

  No

  N/A

• External lights are all working?<br>

  Yes

  No

  N/A

• Terrace is free of weeds?<br>

  Yes

  No

  N/A

• Windows are smear free?<br>

  Yes

  No

  N/A

Garden

• Cigarette butts and litter are free from pavement outside premises?<br>

  Yes

  No

  N/A

• Any terraces are swept and are clean, jet washed?<br>

  Yes

  No

  N/A

• Plants are watered and hedges are neat and tidy?<br>

  Yes

  No

  N/A

• Furniture out by 9am latest and safely secured at night?

  Yes

  No

  N/A

• Paint work is in good order and furniture is all clean?<br>

  Yes

  No

  N/A

• Waiter station set as inside?<br>

  Yes

  No

  N/A

• External lights are all working?<br>

  Yes

  No

  N/A

• Table / Section plan available?<br>

  Yes

  No

  N/A

• Terrace is free of weeds?<br>

  Yes

  No

  N/A

Car Park

• Litter free including cigarrette butts?

  Yes

  No

  N/A

• Deliveries received have been put away from guest sight?

  Yes

  No

  N/A

• Any non-patron cars are not in the car park during trading hours?

  Yes

  No

  N/A

• Bin areas are organised and away from customer sight?

  Yes

  No

  N/A

Phone Calls

• All phone calls answered within 3 rings?

  Yes

  No

  N/A

• All front of house staff comfortable with answering the phone?

  Yes

  No

  N/A

• Correct script followed when the phone is answered?

  Yes

  No

  N/A

iZone & Reservations

• 50% of emails have been taken in the current week for bookings?

  Yes

  No

  N/A

• Rating %

• First and surnames present on 80% of current week bookings?

  Yes

  No

  N/A

• Booking notes completed where appropriate and initials of booker added?

  Yes

  No

  N/A

• Large tables (10 covers +) confirmed on day of booking?

  Yes

  No

  N/A

• Evidence of EPO use for large tables

  Yes

  No

  N/A

• Firm evidence of a peak period booking policy e.g. managers only on Saturdays

  Yes

  No

  N/A

• All FOH staff are comfortable taking reservations and meeting above criteria (spot check on day)<br>

  Yes

  No

  N/A

• Rating

Host station

• All menus are available - ALC, set menu, kids, takeaway, bar menu?

  Yes

  No

  N/A

• Allergen menus are available

  Yes

  No

  N/A

• Business cards and feedback cards are available?

  Yes

  No

  N/A

• All redundant menus and POS has been removed?

  Yes

  No

  N/A

• Host station is clean and tidy

  Yes

  No

  N/A

• Sharpened Crayons and Henri Le Worm coloring sheets are available

  Yes

  No

  N/A

• The first aid box is stocked up and contains appropriate items

  Yes

  No

  N/A

• Staff sign in and out sheets are available

  Yes

  No

  N/A

Pre-shift Briefing

• Includes specific sections for waiters and specific stations for bartenders

  Yes

  No

  N/A

• PSB available on the host stand for all staff to view

  Yes

  No

  N/A

• Specials with ingredients & cooking description

  Yes

  No

  N/A

• Daily and weekly targets (in £)

  Yes

  No

  N/A

• Dish and liquor product availability - OOS

  Yes

  No

  N/A

• Covers and relevant booking info

  Yes

  No

  N/A

• Bar bonus target

  Yes

  No

  N/A

• Wine of the week / Special Cocktail including description<br>

  Yes

  No

  N/A

Back Bar

• Back bar schematics

  Drawing

• Back-bar and top-shelf spirits arranged neatly in order of type of spirit following BB Co. schematics

  Yes

  No

  N/A

• Red wine by the bottle organised in wine list or count sheet order

  Yes

  No

  N/A

• Salt, pepper, Worcester sauce and Tabasco sauce readily available

  Yes

  No

  N/A

• Card safe available or similar tab system in place

  Yes

  No

  N/A

• All wine list products available - no OOS

  Yes

  No

  N/A

• Menus available at the bar & in good condition

  Yes

  No

  N/A

• All nuts and olives in large Kilner jars - Jars full<br>

  Yes

  No

  N/A

• All LED lights working on the bar, blackboards visible advertising bar offer or special cocktail

  Yes

  No

  N/A

Bar Fridges

• Beers

  Drawing

• Fridges stocked in a logical order - wines by the glass, softs and beers etc.

  Yes

  No

  N/A

• All fridge 'must' stock items are visible to guests

  Yes

  No

  N/A

• All fridges fully stocked

  Yes

  No

  N/A

• Fridge glass is clean and polished

  Yes

  No

  N/A

• Fridge seals clean and all lights working

  Yes

  No

  N/A

• Evidence of fridge compressors cleaned out regularly

  Yes

  No

  N/A

• "Ugly" items such as fruit and milk should not be visible to guests

  Yes

  No

  N/A

• Fridge contents clean

  Yes

  No

  N/A

• All fridges free from staff food or drink

  Yes

  No

  N/A

Front Bar

• Weights & Measures act displayed

  Safe

  At Risk

  N/A

• Premises license, DPS and delegation of powers displayed

  Safe

  At Risk

  N/A

• All glassware available and on spec

  Yes

  No

  N/A

• Speed rail Schematics

  Drawing

• Speed rails stocked with all house spirits as per BB Co. Schematics

  Yes

  No

  N/A

• T-bar clean and polished

  Yes

  No

  N/A

• Straw caddys full with correct black straws & white cocktail napkins

  Yes

  No

  N/A

• All ice wells filled with ice, fruit, full store and pours (apple, tomato, orange minimum)

  Yes

  No

  N/A

• Floor under stainless steel shelves clean and free of all debris

  Yes

  No

  N/A

• Tills containing correct float & EPOS clean

  Yes

  No

  N/A

• Bar top clean & free of clutter - Bar front clean and dust free - Drinks menus on bar

  Yes

  No

  N/A

• Bar top clean & free of clutter - Bar front clean and dust free - Drinks menus on bar

  Yes

  No

  N/A

Bar Service

• Tab set up efficiently and explained to guests

  Yes

  No

  N/A

• Clear evidence of employees 'reading' guests and suggesting appropriate items to improve experience

  Yes

  No

  N/A

• Drinks are kept in plentiful supply for guests<br>

  Yes

  No

  N/A

• Drinks are kept in plentiful supply for guests<br>

  Yes

  No

  N/A

• Guests greeted promptly in a positive and pleasant way by all staff

  Yes

  No

  N/A

• Cocktails

Cocktail

• Cocktail name

• Cocktail Photo

  Media

• Cocktail delivered to specs

  Yes

  No

  N/A

• Staff are working "cleanly", keeping bar clear of debris while dispensing, making drinks, on their own section

  Yes

  No

  N/A

• Duties clearly prioritised and bartenders have specific tasks to carry out, guests interacting, dispense, etc<br>

  Yes

  No

  N/A

• Draft beers are being poured appropriately, wine measured, Champagne poured…

  Yes

  No

  N/A

Glass-wash

• Floor clean and clear of debris<br>

  Yes

  No

  N/A

• Chemical levels at PAR, sanitiser and "yellow man" available

  Yes

  No

  N/A

• Wine coolers and ice buckets polished

  Yes

  No

  N/A

• Glass and rubbish separated for disposal purposes

  Yes

  No

  N/A

• Sieve on slop sink to prevent blocked drains and service trays clean

  Yes

  No

  N/A

• No food in the glasswash area and any staff drinks stored neatly away from guest view

  Yes

  No

  N/A

• Ice Machine - clean, filter dust free, evidence of regular sanitising, scoop in sanitiser

  Yes

  No

  N/A

• Glass washer free of limescale and bacteria<br>

  Yes

  No

  N/A

• Opening and closing bar duties form is kept, filled in and signed off by managers on a daily basis

  Yes

  No

  N/A

Cellar

• Stock kept in the cellar is in a logical order (wine list or count order)

  Yes

  No

  N/A

• Obvious stock rotation procedures are in place

  Yes

  No

  N/A

• Lockable and locked when not in use

  Yes

  No

  N/A

• Only one open case of stock for each line and used barrels stored neatly

  Yes

  No

  N/A

• Free of rubbish, debris and old packaging

  Yes

  No

  N/A

• Gas chained up and chemicals separated from products

  Safe

  At Risk

  N/A

• Floor clean and fresh running water available<br>

  Yes

  No

  N/A

• Sufficient racking with all stock kept off the floor

  Yes

  No

  N/A

• An individual in the business responsible for cellar management

  Yes

  No

  N/A

• Name

Coffee Machine

• Coffee station (on, around and underneath) clean and tidy and free from debris

  Yes

  No

  N/A

• Milk fridge clean and labelled appropriately

  Yes

  No

  N/A

• All types of tea stored in jars and teaspoons in plentiful supply

  Yes

  No

  N/A

• Tea, coffee cups and latte glasses are smear free

  Yes

  No

  N/A

• Sugar bowls filled with 50/50 brown and white sugar and sweetener available

  Yes

  No

  N/A

• Tea pots smear free and chip free

  Yes

  No

  N/A

• All types of coffee ordered and checked versus spec

  Yes

  No

  N/A

• Coffee station (on, around and underneath) clean and tidy and free from debris

  Yes

  No

  N/A

• Coffee machine and grinder set properly as per Union spec

  Yes

  No

  N/A

• Sufficient milk jugs available

  Yes

  No

  N/A

• All tools required for producing coffee are on site (scale, towels, wipe)

  Yes

  No

  N/A

Floor operational Set-up

• All tables set to the current spec with correct cutlery, napkin fold, glassware and POS

  Yes

  No

  N/A

• All wine glasses and water glasses smear free and backup cutlery available

  Yes

  No

  N/A

• Condiments available with day dots where appropriate

  Yes

  No

  N/A

• Waiter stations set to full specification with finger bowls, condiments for Steak tartare, sugar bowls<br>

  Yes

  No

  N/A

• Bread baskets on spec and in good condition <br>

  Yes

  No

  N/A

• Specials boards that are clean & clear - no spelling mistake & showing price<br>

  Yes

  No

  N/A

• A logical ticket management system on the pass - preferably labelled and table plan available <br><br>

  Yes

  No

  N/A

• Evidence of good linen management e.g. counting in and out with daily record sheet

  Yes

  No

  N/A

• Back up till and PDQ rolls

  Yes

  No

  N/A

• Opening and closing floor duties form is kept, filled in and signed off by managers on a daily basis<br>

  Yes

  No

  N/A

Floor Environment

• Tables, chairs and banquettes clean and crumb free and stable for the guest

  Yes

  No

  N/A

• Walls chip free and missing zero pictures and floors free of crumbs and dirt

  Yes

  No

  N/A

• All light bulbs working and all pictures free from dust

  Yes

  No

  N/A

• Check that the view into the kitchen is appealing for all guests and all doors are in full working order

  Yes

  No

  N/A

• All corridors and skirting boards skuff free

  Yes

  No

  N/A

• A non-guest facing cutlery polishing area

  Yes

  No

  N/A

• Any glass windows polished and all log fire burners are neat, clean and working

  Yes

  No

  N/A

• Music and lighting levels appropriate for guests

  Yes

  No

  N/A

Guest Male Toilets

• Evidence of regular toilet checks & Floors clean and free of debris and walls free of dirt

  Yes

  No

  N/A

• All light bulbs working and all pictures free from dust

  Yes

  No

  N/A

• All soap dispensers full of product and hand towels available

  Yes

  No

  N/A

• Working toilet brushes available in each cubicle

  Yes

  No

  N/A

• Plentiful toilet paper available in each cubicle

  Yes

  No

  N/A

• Toilet seats firmly secured and walls free of marks and graffiti

  Yes

  No

  N/A

• Wet floor 'yellow man' available

  Yes

  No

  N/A

• All taps, toilet locks, hand dryers and toilets fully working

  Yes

  No

  N/A

• Hand dryers Back splash smear free

  Yes

  No

  N/A

• Cupboards doors clean & locked - Rubbish bin available and empty

  Yes

  No

  N/A

Guest Female Toilets

• Evidence of regular toilet checks & Floors clean and free of debris and walls free of dirt

  Yes

  No

  N/A

• All light bulbs working and all pictures free from dust

  Yes

  No

  N/A

• All soap dispensers full of product and hand towels available

  Yes

  No

  N/A

• Working toilet brushes and sanitary towel bin available in each cubicle

  Yes

  No

  N/A

• Plentiful toilet paper available in each cubicle

  Yes

  No

  N/A

• Toilet seats firmly secured and walls free of marks and graffiti

  Yes

  No

  N/A

• Wet floor 'yellow man' available

  Yes

  No

  N/A

• All taps, toilet locks, hand dryers and toilets fully working

  Yes

  No

  N/A

• Hand dryers Back splash smear free

  Yes

  No

  N/A

• Cupboards doors clean & locked - Rubbish bin available and empty

  Yes

  No

  N/A

Guest Female Toilets

• Evidence of regular toilet checks & Floors clean and free of debris and walls free of dirt

  Yes

  No

  N/A

• All light bulbs working and all pictures free from dust

  Yes

  No

  N/A

• All soap dispensers full of product and hand towels available

  Yes

  No

  N/A

• Working toilet brushes and sanitary towel bin available

  Yes

  No

  N/A

• Plentiful toilet paper available in each cubicle

  Yes

  No

  N/A

• Toilet seats firmly secured and walls free of marks and graffiti

  Yes

  No

  N/A

• Wet floor 'yellow man' available

  Yes

  No

  N/A

• All taps, toilet locks, hand dryers and toilets fully working

  Yes

  No

  N/A

• Hand dryers Back splash smear free

  Yes

  No

  N/A

• Nappies bin available & Baby changing unit clean and free of marks<br>

  Yes

  No

  N/A

Staff Areas

• Floors clean and free of debris and walls free of dirt

  Yes

  No

  N/A

• Lockers system in use

  Yes

  No

  N/A

• Rubbish bins available and empty

  Yes

  No

  N/A

• Linen unpacked and stored appropriately

  Yes

  No

  N/A

• Lights working

  Yes

  No

  N/A

• Soiled uniforms stored properly

  Yes

  No

  N/A

• Staff noticeboard visible and containing up to date information

  Yes

  No

  N/A

• Staff toilets clean with working lights, toilet brush, plentiful toilet paper and soap available for use<br>

  Yes

  No

  N/A

• Ironing facilities available

  Yes

  No

  N/A

Office Layout

• Office free of clutter including desk

  Yes

  No

  N/A

• Email filling system in place and logical

  Yes

  No

  N/A

• Records of appraisals (BOH & FOH) and coffee chats filed

  Yes

  No

  N/A

• Clear filing system including a system for invoices, bar and kitchen transfers

  Yes

  No

  N/A

• Clear division of responsibilities up on the managers noticeboard

  Yes

  No

  N/A

• Records of guest surveys responded to and evidence of a daily handover system (email, diary...)

  Yes

  No

  N/A

• Full premises and fire risk assessments up to date (reviewed on a yearly basis)

  Safe

  At Risk

  N/A

• MITIE folder up to date with most recent visit and actions undertaken<br>

  Safe

  At Risk

  N/A

• Online monthly Southall Audits filled in and outstanding statutory actions filled in and submitted<br>

  Safe

  At Risk

  N/A

• Fire log book filled in & equipment checked and tested regularly <br>

  Safe

  At Risk

  N/A

• 8 weeks of management meeting minutes and pre-shift briefings filed

  Yes

  No

  N/A

Staff files & Information (to include all of the items below)

• Full staff files available for all members of staff

  Yes

  No

  N/A

• Right to work documentation copied and uploaded on Fourth

  Safe

  At Risk

  N/A

• Contract with terms and conditions and working time regulations waiver signed by Manager & employee

  Yes

  No

  N/A

• Declaration of tips, probation notice, trial shift disclaimer, liquor service and health questionnaire

  Yes

  No

  N/A

• Evidence of holiday planning procedures

  Yes

  No

  N/A

• Evidence of written menu tests undertaken for ALC launches

  Yes

  No

  N/A

• Clear evidence of FLOW being used

  Yes

  No

  N/A

• Details of any staff disciplinary that has been undertaken

  Yes

  No

  N/A

Staff Accommodation

Staff Accommodation

• All staff to have a fully set up bed

  Yes

  No

  N/A

• Kitchen is clean and hygienic

  Yes

  No

  N/A

• Rooms able to be secured

  Yes

  No

  N/A

• Strictly no smoking and rooms to be kept clean and tidy

  Yes

  No

  N/A

Communication

• A clear and succinct shift briefing is delivered before each shift that motivates the team

  Yes

  No

  N/A

• A nominated manager deals directly with one point of contact in the kitchen - shift leaders

  Yes

  No

  N/A

• Waiters and bartenders are clear on their roles and responsibilities with specific sections each (not one for one)

  Yes

  No

  N/A

• Key pieces of information during the shift are shared round the team e.g. shortages

  Yes

  No

  N/A

• Any and all issues on tables are communicated by waiters / bartenders to the manager on duty

  Yes

  No

  N/A

• All managers are walking around the floor, coaching staff and engaging with guests at the table <br>

  Yes

  No

  N/A

Teamwork

• Team members are ready and willing to assist other team members e.g. running other peoples food

  Yes

  No

  N/A

• Team members assist with any training that is required on shift

  Yes

  No

  N/A

• Managers are ready and willing to assist team members by picking up slack on shifts e.g. taking orders

  Yes

  No

  N/A

Division of Responsibilities

• If two managers are present on shift, there is a clear split between bar, floor, pass and door

  Yes

  No

  N/A

• Staffing levels are appropriate to the number of guests in the building

  Yes

  No

  N/A

• Uniforms are checked in the briefing and are meeting specifications <br>

  Yes

  No

  N/A

• Management attire is appropriate and must be smarter than staff<br><br>

  Yes

  No

  N/A

Greeting & Farewell

• Guests sat in a succinct with an easy and clear journey to a table

  Yes

  No

  N/A

• Every guest greeted in a positive and pleasant way by all present staff, within 15 seconds of arrival

  Yes

  No

  N/A

• Guests sat in a rotation of different sections to ensure waiters have even numbers of guests

  Yes

  No

  N/A

• Guests are informed of any issues e.g. shortages on seating by host / manager

  Yes

  No

  N/A

• Guests are sat with an even spread to ensure that the kitchen is not slammed during the shift <br>

  Yes

  No

  N/A

• Guests are wished a farewell by every present member of staff and all staff make the effort to do so <br>

  Yes

  No

  N/A

Steps of Service

• Positive, energetic service with 'personality' shining through

  Yes

  No

  N/A

• Full order of service is being followed as per specifications by all staff

  Yes

  No

  N/A

• Drinks are kept in plentiful supply for guests

  Yes

  No

  N/A

• Staff are fully trained and are able to cope with the section sizes

  Yes

  No

  N/A

• Clear evidence of employees 'reading' guests and suggesting appropriate items to improve experience

  Yes

  No

  N/A

• Staff are working 'cleanly' e.g. table maintenance, waiter stations are tidy, tables re-set and menus to door

  Yes

  No

  N/A

• Timings on the guest experience are managed by section waiters to expectation

  Yes

  No

  N/A

• Duties clearly prioritised and section waiters have specific tasks to carry out pre and post shift

  Yes

  No

  N/A

Fridges

• All cook line and prep fridge seals and frontages are clean and smear free

  Yes

  No

  N/A

• All fridge compressors are dust and dirt free

  Yes

  No

  N/A

• Inside fridges are clean and smear free

  Yes

  No

  N/A

• Underneath fridges are free of debris and the floor is clean

  Yes

  No

  N/A

• Fridges are organised and there is zero risk of cross contamination

  Yes

  No

  N/A

Walk-In Fridges, Freezers & Prep Areas

• Underneath and on top of shelves are clear and debris free

  Yes

  No

  N/A

• Coolers are dirt and dust free

  Yes

  No

  N/A

• All areas are tidy and organised with specific products stored together and stock rotation evident

  Yes

  No

  N/A

• Trolleys are clean and smear free

  Yes

  No

  N/A

• No items should be touching the floor (raised above)

  Yes

  No

  N/A

Line Equipment

• Inside the microwave is clean and dirt free (even from above)

  Yes

  No

  N/A

• All cook line equipment is secured by chains

  Yes

  No

  N/A

• Salamander is clean, dirt free and shows evidence of a weekly deeply clean

  Yes

  No

  N/A

• The rationale is clean and smear free both inside and out

  Yes

  No

  N/A

• The solid top front is clean and there is clear evidence of a weekly deep clean

  Yes

  No

  N/A

• The plancha front is clean and there is clear evidence of a weekly deep clean<br>

  Yes

  No

  N/A

Potwash Area, Chemical Store and Bin Area

• Shelves and flooring is clean and there is evidence of regular mopping and cleaning

  Yes

  No

  N/A

• Under the pot wash machine is free of debris and shows evidence of regular cleaning

  Yes

  No

  N/A

• Chemicals are arranged safely and neatly

  Yes

  No

  N/A

• The bin area tidy and clean with no cigarette butts or anything on show to the guest arriving or leaving

  Yes

  No

  N/A

• All hand soap dispensers are full and clear evidence of staff frequently using them

  Yes

  No

  N/A

• Blue paper roll is provided at all dispensers to wipe hand at all times

  Yes

  No

  N/A

• All chopping boards are clean and not heavily scored

  Yes

  No

  N/A

• Hot water from hand sinks is at a suitable temperature for hand-washing <br>

  Yes

  No

  N/A

• Ready to eat chopping boards (yellow boards) kept separate from other boards

  Yes

  No

  N/A

• The grease trap is maintained and odourless <br>

  Yes

  No

  N/A

Fridge / Freezer Temperatures

• Fridge temperatures are correct (8 degrees and under) and freezers (are -18 degrees and under)

  Yes

  No

  N/A

• Day dots with clear evidence of a stock rotation policy

  Yes

  No

  N/A

• Blast chiller set at correct temperature for purpose of use

  Yes

  No

  N/A

• Clear records of chilled product not exceeding 90 mins e.g lengh of time in Blast chiller

  Yes

  No

  N/A

• Blast chiller not used as an overfolw fridge <br>

  Yes

  No

  N/A

Sous-Vide

• Chefs are all wearing hats during service

  Yes

  No

  N/A

• Kitchen is free from personal items such as coats and they are stored away from food production areas

  Yes

  No

  N/A

• The waterbath set to the correct temperature (56 degrees to hold, 62 degrees to cook)

  Yes

  No

  N/A

• Timer on waterbath in use during service

  Yes

  No

  N/A

• Waterbath wastage is recorded correctly with a wastage sheet

  Yes

  No

  N/A

• Sous-vide products individually marked with a use by date in marker pen on the sous-vide bag<br>

  Yes

  No

  N/A

Practical H.A.C.C.P.

• General Manager and Head Chef signature on food safety document

  Yes

  No

  N/A

• Food safety document is 'to hand'

  Yes

  No

  N/A

• Staff training documents - all kitchen staff to level 2 of food safety

  Yes

  No

  N/A

• Fridge temperatures are recorded and kept up to date

  Yes

  No

  N/A

• Temperature probes present, working and cleaned prior to use with records to show correct checks

  Yes

  No

  N/A

VAC-PAC Machines

• There are two working machines in the kitchen

  Yes

  No

  N/A

• Clearly labelled for raw and cooked items

  Yes

  No

  N/A

• There is a certified service history record on site and 'to hand'

  Yes

  No

  N/A

• Sanitiser is available and used before each and every usage of the machines

  Yes

  No

  N/A

• Used correctly as raw and ready to eat

  Yes

  No

  N/A

Trolleys

• Separate trolleys for fish and meat products

  Yes

  No

  N/A

• Separate fridges for fish and meats products where possible

  Yes

  No

  N/A

• Cooked products stored at the top of each trolley with raw at the bottom

  Yes

  No

  N/A

1/

• Fridge temperature records are stored in an organised fashion - 3 months history

  Yes

  No

  N/A

• Sous-vide records are stored in an organised fashion - 3 months history

  Yes

  No

  N/A

• Blast chiller records are stored in an organised fashion - 3 months history

  Yes

  No

  N/A

• Perishable goods records are stored on site

  Yes

  No

  N/A

• Mussel records - batch numbers are kept and filed - 18 months record for MSC

  Yes

  No

  N/A

2/

• Delivery temperatures are recorded and filed in the kitchen on a daily basis

  Yes

  No

  N/A

• Cleaning schedules are kept up to date and signed by the Head Chef / Sous Chef on a daily basis

  Yes

  No

  N/A

• Opening and closing checklists are kept up to date and signed by the Head Chef / Sous Chef each day

  Yes

  No

  N/A

• Handover diary or similar, is kept and written in each and every day with appropriate information

  Yes

  No

  N/A

• There is clear evidence of a holiday approval process<br>

  Yes

  No

  N/A

3/

• Health & Safety risk assessment signed by all staff

  Yes

  No

  N/A

• Weekly Southall audit up to date and filled

  Yes

  No

  N/A

• Probe are calibrated weekly and record kept<br>

  Yes

  No

  N/A

• Most recent EHO findings are to hand with action point follow ups clearly attached

  Yes

  No

  N/A

• The knife handling document is up on Southall<br>

  Yes

  No

  N/A

4/

• Last Southall audit recommendations to hand with actions clearly attached<br>

  Yes

  No

  N/A

• Spot check on staff members knowledge of shelf lives by different products e.g. sous vide v cooked produce

  Yes

  No

  N/A

• Signed off timesheets are easily located and checked regularly by the head chef

  Yes

  No

  N/A

• Flow modules are up to date and regularly followed up on for new employees

  Yes

  No

  N/A

• Clear delegation of responsibilities to team members (ordering, stock taking, portion checks etc)

  Yes

  No

  N/A

5/

• The first aid box is stocked up and contains appropriate items

  Yes

  No

  N/A

• Fire extinguishers are maintained and usable in the event of a fire

  Yes

  No

  N/A

• The weekly stock take procedure is followed and action points followed up on in kitchen briefings

  Yes

  No

  N/A

• External walk-in fridges are lockable

  Yes

  No

  N/A

Starters

• Starters

Starter

• Starter name

• Starter photo

  Media

• Recipe followed correctly

  Yes

  No

  N/A

• Chef is able to describe the cooking process, including portioning (weight, volume, etc)

  Yes

  No

  N/A

• Dish is cooked to correct timing and assembled in the correct order

  Yes

  No

  N/A

• Presentation of dish is to specification

  Yes

  No

  N/A

• Dish tastes as expected with correct flavours for each ingredient

  Yes

  No

  N/A

Main Courses

Main Courses

• Main Course name

• Main Course photo

  Media

• Recipe followed correctly

  Yes

  No

  N/A

• Chef is able to describe the cooking process, including portioning (weight, volume, etc)

  Yes

  No

  N/A

• Dish is cooked to correct timing and assembled in the correct order

  Yes

  No

  N/A

• Presentation of dish is to specification

  Yes

  No

  N/A

• Dish tastes as expected with correct flavours for each ingredient

  Yes

  No

  N/A

Side orders

Side order

• Side name

• Side order photo

  Media

• Recipe followed correctly

  Yes

  No

  N/A

• Chef is able to describe the cooking process, including portioning (weight, volume, etc)

  Yes

  No

  N/A

• Dish is cooked to correct timing and assembled in the correct order

  Yes

  No

  N/A

• Presentation of dish is to specification

  Yes

  No

  N/A

• Dish tastes as expected with correct flavours for each ingredient

  Yes

  No

  N/A

Desserts

• Desserts

Desserts

• Dessert name

• Desserts photo

  Media

• Recipe followed correctly

  Yes

  No

  N/A

• Chef is able to describe the cooking process, including portioning (weight, volume, etc)

  Yes

  No

  N/A

• Dish is cooked to correct timing and assembled in the correct order

  Yes

  No

  N/A

• Presentation of dish is to specification

  Yes

  No

  N/A

• Dish tastes as expected with correct flavours for each ingredient

  Yes

  No

  N/A

Communication

• A single point of contact for kitchen with front of house manager

  Yes

  No

  N/A

• Chefs actively talking through timings of dishes being prepared

  Yes

  No

  N/A

• Tickets being followed in sequential order

  Yes

  No

  N/A

• Shift leader FOH and BOH have met to discuss daily issues

  Yes

  No

  N/A

• Dish shortages or counts communicated to front of house pre-shift <br>

  Yes

  No

  N/A

• Senior Chef present at front of house pre-shift <br>

  Yes

  No

  N/A

Team work

• Clear evidence of team working effectively towards a strong service

  Yes

  No

  N/A

• Chefs willing to assist each other in delivering certain items

  Yes

  No

  N/A

• Team is focused on service, each in the line and no mobile phones visible<br>

  Yes

  No

  N/A

Division of responsibilities

• Chefs are clearly working in particular sections in which they are trained for or shadowed if not

  Yes

  No

  N/A

• Clear evidence of shift leader running the shift

  Yes

  No

  N/A

• Wastage sheets used at some point during the shift

  Yes

  No

  N/A

Timings & Delivery

• Items are cooked to time such that all dishes for particular tables leave the kitchen at the same time

  Yes

  No

  N/A

• Items are not held under gantry lights for excessive amounts of time

  Yes

  No

  N/A

• Ticket times are within acceptable limits

  Yes

  No

  N/A

• Clear evidence of shift leader control of timing

  Yes

  No

  N/A

• Cooking method followed on all items

  Yes

  No

  N/A

• Correct crockery is used for delivery of dishes

  Yes

  No

  N/A

• Sufficient amounts of crockery is on site to deliver at peak periods

  Yes

  No

  N/A

Specials

• Specials are priced accordingly

  Yes

  No

  N/A

• Specials are available

  Yes

  No

  N/A

• Specials are appropriate e.g. seasonal, local (where possible), fresh <br>

  Yes

  No

  N/A