Bella Italia 6 star walk.

• Document No.

• Audit Title

• Site Address.

• Conducted on

  Date

• Prepared by

• Signature

  Sign

Section A: Hygienic Food Handling.

• QA 001: Frequent, through and correct hand washing by Team Members.

  Yes

  No

  N/A

• QA002 - Team Members observed are following personal hygiene requirements.

  Yes

  No

  N/A

• QA003 - Clean uniforms or over-clothing, hats / hairnets and appropriate footwear is being worn by food handlers.

  Yes

  No

  N/A

• QA004 - QA004 - Team members are following the correct process for receiving a delivery.

  Yes

  No

  N/A

• QA005 - All chilled foods are stored / maintained under the correct chilled conditions. Requirement: Chilled Foods 0 to 8°C and Frozen Foods -12°C or colder

  Yes

  No

  N/A

• QA006 - All fridges are operating at the correct temperature. Requirement: The temperature of each fridge must be checked 2 x daily (AM and PM); Fridges - food 8°C or colder

  Yes

  No

  N/A

• QA007 - All frozen foods are stored / maintained under the correct frozen conditions<br>Requirement: Frozen Foods -12°C or colder<br>

  Yes

  No

  N/A

• QA008 - All cooked products are being heated to a minimum of 75°C (82°C in Scotland) N.B: see permitted variations<br>Requirement: Core temperature 75°C or hotter (82°C in Scotland)

  Yes

  No

  N/A

• QA009 - The Make / Speed rail storage areas on line are maintaining foods at 8°C<br>Requirement: Chilled foods to be maintained at 8°C or colder; 4 hour rule to be operated for temperatures above 8°CP

  Yes

  No

  N/A

• QA010 - All cooked products are being heated to a minimum of 75°C (82°C in Scotland) N.B: see permitted variations.<br>Requirement: Requirement: Core temperature 75°C or hotter (82°C in Scotland)(CCP 4)(CCP 6) .

  Yes

  No

  N/A

• QA011 - The hot holding of foods policy is being followed correctly, i.e. held at a minimum of 63°C. <br>Requirement: Hot held food is to be maintained at a minimum of 63°C; hot food that has not been held above 63°C to be discard after 2 hours.

  Yes

  No

  N/A

• QA012 - Bulk prepared foods are being safely cooled <br>Requirement: Food to be cooled as quickly as possible, enough to be refrigerated within 90 minutes - Critical limit

  Yes

  No

  N/A

• QA013 - Frozen foods are being safely defrosted.<br>Requirement: Foods not to exceed 8°C during defrosting; Foods to be covered during defrost

  Yes

  No

  N/A

• QA014 - All stored foods are labelled with a date code (Use By, Best Before or in-house date label) and where an in-house date label is used, it has been correctly applied<br>Requirement: Stock is rotated in accordance with the 'First In - First Out' Rule. All foods must be labelled and dated with either a manufacturers' date (Use By or Best Before date) or with an in-house food storage label<br>

  Yes

  No

  N/A

• QA015 - No 'out of date' food has been found (Use By, Best before and in-house date code)<br>Requirement: No 'out of date' foods to be accepted on delivery; Out of date foods are to be discarded; Legal offence for foods past their respective Use By date to be in possession for sale<br>

  Yes

  No

  N/A

• QA016 - Are all foods packaged/covered to prevent contamination” e.g. physical, chemical, microbiological and Allergenic

  Yes

  No

  N/A

• QA017 - All stored foods are labelled with a date code (Use By, Best Before or in-house date label) and where an in-house date label is used, it has been correctly applied<br>Requirement: Stock is rotated in accordance with the 'First In - First Out' Rule

  Yes

  No

  N/A

• QA018 - No 'out of date' food has been found (Use By, Best before and in-house date code)<br>Requirement: All accessible parts of the ice machine to be clean; Scoops, tongs, ice buckets and containers used are to be clean and in good condition; Scoops to be stored in a dry, clean container; scoops, ice containers etc are to be washed in dishwasher on a daily basis; ice wells to be cleaned and sanitised at the end of every night; ice to be covered at all times to prevent contamination

  Yes

  No

  N/A

• QA019 - All foods are fit for consumption and of the quality expected N.B: unfit food includes mouldy and decomposed food

  Yes

  No

  N/A

• QA020 - All raw meats and unwashed fruit and vegetables are suitably segregated from ready to eat foods, during storage and preparation

  Yes

  No

  N/A

• QA021 - The procedure for cooking raw meat is being correctly followed

  Yes

  No

  N/A

• QA022 - Correct use and storage of colour coded equipment

  Yes

  No

  N/A

• QA023 - Safe Storage and Handling of Ice

  Yes

  No

  N/A

• QA024 - Is there any evidence of cross contamination

  Yes

  No

  N/A

• QA025 - The dishwasher/glasswasher(s) are working effectively<br>Requirement: During the rinse cycle a temperature of 82°C or higher is to be achieved

  Yes

  No

  N/A

• QA026 - The procedure for cooking Tuna is being correctly followed.

  Yes

  No

  N/A

• Yes

  No

  N/A

Section B: Structure / Equipment / Cleaning / Pest Control.

• QB001 - QB001 - (CRITICAL) All walls, floors, ceilings and fixed structures in the Kitchen are clean

  Yes

  No

  N/A

• QB002 - (CRITICAL) All walls, floors, ceilings and fixed structures in the Storage Areas are clean

  Yes

  No

  N/A

• QB003 - All walls, floors, ceilings and fixed structures in the Bar are clean

  Yes

  No

  N/A

• QB004 - All equipment throughout the Restaurant is clean<br>Requirement: All equipment is to be maintained in a clean condition.<br>

  Yes

  No

  N/A

• QB005 - All walls, floors, ceilings and fixed structures in the Front of House Area are clean

  Yes

  No

  N/A

• QB006 - All walls, floors, ceilings and fixed structures in the Kitchen are able to be thoroughly cleaned (Maintenance

  Yes

  No

  N/A

• QB007 - All walls, floors, ceilings and fixed structures in the Storage Areas are able to be thoroughly cleaned (Maintenance

  Yes

  No

  N/A

• QB008 - All walls, floors, ceilings and fixed structures in the Bar are able to be thoroughly cleaned (Maintenance)

  Yes

  No

  N/A

• QB009 - All walls, floors, ceilings and fixed structures in the Front of House Area are able to be thoroughly cleaned (Maintenance)

  Yes

  No

  N/A

• QB010 - Adequate lighting in all back of house areas<br>Requirement: All back of house areas to have adequate lighting in order to be able to work safely and to see what needs cleaning<br>

  Yes

  No

  N/A

• QB011 - All equipment throughout the Kitchen is clean

  Yes

  No

  N/A

• QB012 - All equipment in the Bar is clean

  Yes

  No

  N/A

• QB013 - All equipment throughout the Restaurant is able to be thoroughly cleaned and disinfected and presents no risk of contamination of foods i.e. rusty equipment, paint flaking from equipment

  Yes

  No

  N/A

• QB014 - Cleaning equipment clean, in good condition stored separate to food products

  Yes

  No

  N/A

• QB015 - The drainage facilities are adequate and present no risk of contamination

  Yes

  No

  N/A

• QB016 - All waste (food/paper and packaging/glass and ceramics/general waste) are being handled, stored and disposed of correctly. All waste areas to be maintained in a clean condition and all external waste areas free of waste oil deposits.

  Yes

  No

  N/A

• QB017 - Compliance with procedures to prevent foreign object contamination<br>Requirement: No drawing pins/staples to be used in food preparation or storage areas; all containers inverted when not in use; chipped / cracked glassware and crockery to be discarded; adherence with glass breakage procedure.<br>

  Yes

  No

  N/A

• QB018 - Adequate lighting in all food rooms and back of house areas

  Yes

  No

  N/A

• QB019 - Adequate ventilation provided in the Kitchens

  Yes

  No

  N/A

• QB020 - Staff WCs are provided, are adequately ventilated, are clean and fully operational.

  Yes

  No

  N/A

• QB021 - There is an adequate supply of hot and cold (potable) running water

  Yes

  No

  N/A

• QB022 - There are separate designated sinks for both the washing of equipment and utensils/ cleaning and the washing of food/ Food prep sink

  Yes

  No

  N/A

• QB023 - Compliance with procedures to prevent foreign object/physical contamination in Kitchen areas

  Yes

  No

  N/A

• QB024 - Facilities are provided to food handlers for the storage of outdoor clothing e.g. lockers and the facilities are kept clean and tidy

  Yes

  No

  N/A

• QB025 - (CRITICAL) - No signs of pests within the Restaurant

  Yes

  No

  N/A

• QB026 - No evidence of pests noted in external areas (including non-food areas within the Restaurant such as inside wall cavities and roof voids)

  Yes

  No

  N/A

• QB027 - The Restaurant is ‘well-proofed’ against the ingress of pests

  Yes

  No

  N/A

Section C: Confidence in Management

• QC001 - All Restaurant Team Members are listed on the CDG Academy and completed their Day 1 Welcome Training on-line (this includes the Run, Hide Tell video)

  Yes

  No

  N/A

• QC002 - All Restaurant Team Members have received and completed the E-Learning / Academy Foundation Level 2 Food Safety training and the Allergen Awareness Module within 1 week of employment and All Restaurant team members who are authorised to serve / sell alcohol have undertaken the ALPS (Award for Licensed Premises Staff) course on-line within 3 weeks of employment

  Yes

  No

  N/A

• QC003 - All Team Members have a good working knowledge of all relevant SOPs

  Yes

  No

  N/A

• QC004 - Compliance with the reporting of illness / Fitness to work policy

  Yes

  No

  N/A

• QC005 - Can the Manager/Supervisor demonstrate that they can access "Concerto"

  Yes

  No

  N/A

• QC006 - All front of house Team Members are aware of the Allergen menus and the procedure for dealing with a customer’s allergen request

  Yes

  No

  N/A

• QC007 - All food handlers are aware of the procedure for the preparation of an allergy sufferer's meal from preparation to service

  Yes

  No

  N/A

• QC008 - Daily and Weekly Cleaning Schedules are fully completed

  Yes

  No

  N/A

• QC009 - The Cleaning Schedule records accurately reflect the standards observed during the audit today

  Yes

  No

  N/A

• QC010 - Pest Control Records held in the Restaurant or easily accessible, up to date and action points proposed by the pest control contractor are being signed off

  Yes

  No

  N/A

• QC011 - (CRITICAL) Has the Compliance Diary daily checks been completed correctly over the last 4 week period?

  Yes

  No

  N/A

• QC012 - Has the Compliance Diary weekly & monthly checks been completed correctly over the last 2 months?

  Yes

  No

  N/A

• QC013 - Do the standards recorded in the Compliance Diary show a true reflection of what the auditor finds on the day?

  Yes

  No

  N/A

• QC014 - Can the manager log in and demonstrate effective use of the online reporting tool?

  Yes

  No

  N/A

• QC015 - Can two Team Members explain the procedure for dealing with broken glass? (Kitchen and Bar)<br>Requirement: Glass breakages should be dealt with immediately. Authorisation must be obtained from Duty Manager before area can be used again. A record must be kept on the Stock Wastage Sheet of all breakages, noting Date, time, area, what broke and action taken, including discarded food and signed for by a Duty Manager. (SOP 27)

  Yes

  No

  N/A

• QC016 - Are the correct coloured daily disposable cloths being used in the correct designated areas?<br>Requirements:<br>Yellow : Toilet cleaning<br>Blue: Cleaning tasks<br>Green : Physical food contact (cloths are not required if process is not conducted)<br>

  Yes

  No

  N/A

• QC017 - All requirements relating to the Premises Licence are being adhered too.

  Yes

  No

  N/A

• QC018 - The specified alcoholic drinks are available in the prescribed legal measures<br>Requirement: The specified alcoholic drinks are to be available in the following measures: <br>Beer / Cider: Half pint <br>Gin / Rum / Vodka / Whiskey: 25ml or 35ml<br>Still wine in a glass: 125ml <br>Colleagues who are authorised to sell alcohol are to ensure that if a customer asks for a drink without specifying the size, for example, a ‘glass of wine’, they should be made aware that these measures are available<br>

  Yes

  No

  N/A

• QC019 - All required checks are being undertaken on delivery of live mussels and clams

  Yes

  No

  N/A

• Yes

  No

  N/A

Section D: Licensing

• QE001 - Is the required Health and Safety Information displayed?

  Yes

  No

  N/A

• QE002 - The Restaurant has the latest version of the CDG Health and Food Safety Compliance Manual

  Yes

  No

  N/A

• QE003 - Are the standards signed off in the Worksafe log a true reflection of how the Restaurant has been found on the day?

  Yes

  No

  N/A

• QE004 (CRITICAL) - The Worksafe Action Log is available, the required weekly Worksafe Questions are being answered and identified deficiencies are being effectively managed

  Yes

  No

  N/A

• QE005 - The Worksafe Poster is displayed and is being signed by the GM on a weekly basis and quarterly by the AM

  Yes

  No

  N/A

• QE006 - All accidents, incidents, near misses and enforcement officer visits are reported using the SAI Global On-line Reporting System, the GM is investigating all incidents and uploading relevant documents to the on-line System

  Yes

  No

  N/A

• QE007 - Walkways and stairways are free from debris, grease, low level items, defect/damage or feature which present a risk of slips, trips or falls

  Yes

  No

  N/A

• QE008 - Safe lifting techniques observed

  Yes

  No

  N/A

• QE009 - Work at Height - Work at height carried out in a safe manner

  Yes

  No

  N/A

• QE010 - Only approved chemicals being used and COSHH Product Assessments / Material Safety Data Sheets are available

  Yes

  No

  N/A

• QE011 - Chemicals are being used and stored safely

  Yes

  No

  N/A

• QE012 - All PPE required by COSHH assessments and for handling hot items / utensils is in good use / good condition/ stored correctly

  Yes

  No

  N/A

• QE013 - First Aid boxes fully stocked, easily accessible and clearly located

  Yes

  No

  N/A

• Yes

  No

  N/A

• QE015 - All electrical equipment including flexes, plugs, sockets, extension leads to electrical equipment are in good condition

  Yes

  No

  N/A

• Yes

  No

  N/A

• QE017 - A Weekly visual check of all gas appliances is being undertaken

  Yes

  No

  N/A

• QE018 - All knives are stored and are used safely

  Yes

  No

  N/A

• QE019 - All emergency door release to walk-in chillers and freezers are working correctly

  Yes

  No

  N/A

• QE020 - All high chairs and baby changing units are in good condition

  Yes

  No

  N/A

• QE021 - All gas bottles are stored safely

  Yes

  No

  N/A

• QE022 - Procedures for the cleaning of fryers and the filtering and topping up of oil are being adhered to<br>Requirement: Isolation of the fryer before commencing cleaning; The oil needs to cool for at least 6 hours and be below 40°C; A metal container of appropriate size to be used in which to drain the oil

  Yes

  No

  N/A

• QE023 - All external seating areas, external equipment, breeze screens, canopies and signage are in good safe working order and are being used correctly with no risk injury.

  Yes

  No

  N/A

• QE024 - Other hazards (i.e. store specific) are being adequately managed

  Yes

  No

  N/A

• QE025 - All Restaurant Team Members have received training on all of the risk assessments relevant to their job role within 4 weeks of employment

  Yes

  No

  N/A

• Yes

  No

  N/A

• QE027 - Can the Bar Manager/team member explain how is Beer line Cleaning conducted?<br>Requirement: Beer lines are only cleaned when Bar is closed. Rinse out beer dispensing system with clean water. Prepare 10ml/L solution and pull through system. Allow 30 minutes’ soak time, replenishing the solution every 10 minutes. Rinse whole system with clean water and check with litmus paper that it has been rinsed. Caution: Do not leave within system overnight. No PPE required except for prolonged use. Place a warning sign on taps to ensure employees are aware when line cleaning is taking place. (RA 16)

  Yes

  No

  N/A

• Yes

  No

  N/A

• QE029 - Is the Pressure Vessel Test certificate available and in date?

  Yes

  No

  N/A

• QE030 - Has the lift been examined within the statutory interval

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• QE033 - After reviewing questions 28 to 32, any missing documentation, expired certificates or outstanding actions (over 14 days) will be scored here

  Yes

  No

  N/A

Section F: Fire Safety

• QF001 - A Fire Plan of the Restaurant is displayed on the Noticeboard, detailing fire exits, firefighting equipment, emergency lighting and call points

  Yes

  No

  N/A

• QF002 (CRITICAL) - All fire exits and fire routes are clear, free from obstruction and unlocked

  Yes

  No

  N/A

• QF003 - All fire extinguishers are located as per the fire plan, easily accessible, fitted on suitable fixings off the floor with appropriate signage with pins and tags and in good condition

  Yes

  No

  N/A

• QF004 - The firefighting equipment (ansul systems, fire suppression system and sprinkler systems) appears to be in good operational condition including the ansul hoses pointing directly over cooking equipment.

  Yes

  No

  N/A

• QF005 - Cooking equipment, extract canopies, grease filters are free from significant amounts of grease and cooking debris with all grease filters in place

  Yes

  No

  N/A

• QF006 - Flammable and combustible materials/items are stored safely

  Yes

  No

  N/A

• QF007 - All gas and electric shut off valves / switches clear and easily accessible

  Yes

  No

  N/A

• QF008 - Fire doors are closed when not in use, they have appropriate signage, there are no obvious signs of damage to the door or door seal and the self-closing device is fully operational

  Yes

  No

  N/A

• QF009 - There are no overloaded electrical sockets, electrical block adapters used or extension leads linked together

  Yes

  No

  N/A

• QF010 - The fire alarm control panel is clear of faults

  Yes

  No

  N/A

• Yes

  No

  N/A

• QF012 - There is a record confirming that the fire alarm is being tested on a weekly basis

  Yes

  No

  N/A

• QF013 (CRITICAL) - All Team Members questioned a fully aware of what to do in the event of a fire within the Restaurant

  Yes

  No

  N/A

• Yes

  No

  N/A

• QF015 - All Restaurant Team Members have completed the on-line training module on Fire Awareness within 1 week of employment?

  Yes

  No

  N/A

• QF016 - Is the Gas Safety Certificate available and in date?

  Yes

  No

  N/A

• QF017 - Is the Fire Alarm certificate available and in date?

  Yes

  No

  N/A

• QF018 - Is the Fire Extinguisher certificate available and in date?

  Yes

  No

  N/A

• QF019 - Is the Fixed Wire Testing certificate available and in date and Code 1’s (where identified by the contractor) must be rectified immediately or made safe?

  Yes

  No

  N/A

• QF020 - Is the Fire Suppression Certificate available and in date?

  Yes

  No

  N/A

• Yes

  No

  N/A

• QF022 - Have the annual checks of the sprinkler systems been conducted?

  Yes

  No

  N/A

• QF023 - After reviewing questions 16 to 22, any missing documentation, expired certificates or outstanding actions (over 14 days) will be scored here

  Yes

  No

  N/A

• QF024 - All recommendations within the Fire Risk Assessment have been satisfactorily closed out

  Yes

  No

  N/A

Other areas of improvement not included in the scope of the Audit

• Please note anything that you feel relevant that was not captured on the audit today

  Yes

  No

  N/A