Black Rooster Food Safety / Health and Safety audit

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Manager on Duty

• Signature

  Sign

Building Exterior & Customer View

01.1. BUILDING EXTERIOR

• The exterior immediately outside of the restaurant is free of debris; litter; (incl gardens if applicable) and floors/paving kept in a good state of repair. Entrance door clean and glass free of fingerprints.

  Yes

  No

  N/A

• Restaurant trading hours. Black Rooster spec trading hours visible, delivery partners, payment types and Food Hygiene rating only to be displayed e.g. Not printed in a piece of paper. Must be available on all doors leading into the store.

  Yes

  No

  N/A

• All glass is free of cracks (Lamination) and where applicable clearly marked, to prevent possible injury

  Yes

  No

  N/A

• Walls kept in a good state of repair, clean and free from cobwebs, dampness, scuff marks, condensation and mould. No flaking paint, damaged tiles, cracks and crevices etc

  Yes

  No

  N/A

01.3. BUILDING INTERIOR

• Front entrance mat is clean and undamaged (ensure no trip hazard).

  Yes

  No

  N/A

• Music on and volume at acceptable level

  Yes

  No

  N/A

• Correct menu boards and prices Incl light boxes. For both displayed. Menus not faded and in good condition. Food pics up to date

  Yes

  No

  N/A

• A certificate of Acceptability and notices for food premises, Halaal certificate (where applicable) must be displayed to the customer at all times. A certificate of acceptability must be available in all restaurants. (hygiene inspection pass) are required to be displayed in FOH are framed and presentable.

  Yes

  No

  N/A

• Cashiers counter in good state of repair neat and tidy and clutter free (Current Marketing display material only). No chipped corners, missing tiles and shelves not damaged. All plug sockets undamaged. All condiments, including packaging is stored neatly behind the counter. Tills and drinks stations are clean and dust free. Paper menus are on display and undamaged.

  Yes

  No

  N/A

• Lights in dining area working (Leniency on one blown globe, none for light fittings)

  Yes

  No

  N/A

• Floors kept in a good state of repair (FOH). Floors free from missing tiles, cracks, holes and damage

  Yes

  No

  N/A

• Walls and internal doors kept in a good state of repair, no flaking paint, cracks and/or other damages. Walls shall be kept free from cobwebs, dampness, condensation and mould. No flaking paint, damaged tiles, cracks and crevices.

  Yes

  No

  N/A

• Skirting boards, kick plates, table legs and chair legs are clean and free from buildup. Underneath tables free from chewing gum. Customer handrails and kick plates on stairs clean and free from build up.

  Yes

  No

  N/A

• Ceilings kept in a good state of repair, no flaking paint, cracks and/or other damages. Damaged ceiling can pose a food contamination risk with dust, flaking paint etc. Aircon units are clean and dust free.

  Yes

  No

  N/A

• Baby high chairs available. Safety straps intact and not broken. High chair clean and free from dirt and food debris

  Yes

  No

  N/A

• All lights in the kitchen and storage areas operational and covered to prevent product contamination by glass. All lights in the food handling area must be covered, to prevent food contamination by glass in case of glass breakage (Food safety risk)

  Yes

  No

  N/A

• BOH walls and floors and doors kept in a good state of repair, no flaking paint, cracks and or other damages. Walls and skirtking boards free from dirt build up, dampness / mould. No missing floor, wall or ceiling tiles.

  Yes

  No

  N/A

• Dedicated staff hand wash stations equipped with Antibacterial soap, paper towels or blue roll and dedicated waste disposal bin. Handwash display card displayed at hand wash sink.

  Yes

  No

  N/A

Staff Appearance

• All staff on shift clocked in on 3SPOS Back Office

  Yes

  No

  N/A

• All front of house staff are in full clean uniform including Blackrooster approved hats, polo shirts, aprons, hair nets (if applicable). Black or blue jeans, black dress trousers (no gym gear or leggings). Appropriate footwear (excluding open toe sandals or flip flops).

  Yes

  No

  N/A

• All Kitchen staff are in full clean uniform including Blackrooster approved hats, chefs trousers, (no gym gear or leggings) polo shirts, aprons, hair nets (if applicable). Appropriate footwear (excluding open toe sandals or flip flops).

  Yes

  No

  N/A

• All mobile phones are locked away and not stored on or under customer serving area / kitchen area or kept in trouser pockets, aprons or concealed in any other item of clothing. Apple Watches or any other communication devices are not permitted.

  Yes

  No

  N/A

Equipment

• Tills and screens / printers available, clean, operational and in good state of repair. Are customer till screens visible, working to see amount tendered

  Yes

  No

  N/A

• All FOH fridges and Black Rooster spec Beverage coolers, dessert freezer (if applicable) and chip freezer and iceblast machine available, operational and in a good state of repair

  Yes

  No

  N/A

• Ice Blast machine filter clean and free from build up / dust

  Yes

  No

  N/A

• All delivery partner terminals switched on and operational (Just Eat, Deliveroo, UBER Eats). All sales showing on back office reports (auditor will check back office).

  Yes

  No

  N/A

• Drinks station must be clean and drinks nozzles clean and free from build up (daily cleaning of nozzles must be evident). All variety of drinks available for sale.

  Yes

  No

  N/A

• Credit card machines available and working.

  Yes

  No

  N/A

• Dedicated hot holding unit available for storing orders and in a good state of repair

  Yes

  No

  N/A

• Rational oven available, working and in a good state of repair. Cooking times must be programmed into the rational. Rational seals and the overall condition of the rational in a good state of repair and operational. (ensure products are racked correctly...e.g. if rice is being cooked alongside chicken then rice is racked at the top then chicken below)

  Yes

  No

  N/A

• Passthrough unit available, All heating element and/or lighting is functional and in use

  Yes

  No

  N/A

• HotBox and racks operational, clean, in a good state of repair and in use when loading and unloading oven.

  Yes

  No

  N/A

• Correct PPE is being used (protective gloves) when unloading cooked product from rational oven.

  Yes

  No

  N/A

• Chicken hot holding cabinet(s) available, operational and in a good state of repair. Rubber seals free from build up and undamaged.

  Yes

  No

  N/A

• Utensil sink, washup basins and prep tables available and in good state of repair

  Yes

  No

  N/A

• Grill available, operational and in a good state of repair

  Yes

  No

  N/A

• Canopy above grill and fry station is clean and no missing panels

  Yes

  No

  N/A

• Extraction system is operational and in a good state of repair.

  Yes

  No

  N/A

• All ceiling vents are clean and in good state of repair. No damaged and or missing panels

  Yes

  No

  N/A

• Microwave available, clean inside, operational and in good state of repair

  Yes

  No

  N/A

• Cooking times must be able to be preprogrammed into the microwave (digital)

  Yes

  No

  N/A

• Electronic timers are in good working order and in use

  Yes

  No

  N/A

• Fryer available, operational and clean fryer timers available and operational Fryer must be filtered 4 times during service and filtered pad kept clean.

  Yes

  No

  N/A

• Is panini grill available, operational and in good state of repair, free of rust and clean

  Yes

  No

  N/A

• Front grill chopping board (yellow board) available and in a good state of repair

  Yes

  No

  N/A

• Walk in Fridge temperature gauge operational. Fans working, clean and free from build up. All stock stored off the floor (no wooden pallets) . Shelving is clean and undamaged.

  Yes

  No

  N/A

• Walk in freezer temperature gauge operational. Fans working, clean and free from build up. All stock stored off the floor (no wooden pallets). Shelving is clean and undamaged.

  Yes

  No

  N/A

• Storage areas neat and tidy and evidence of stock rotation (FIFO) . No wooden shelves. Ensure all stock is stored off the floor.

  Yes

  No

  N/A

• Temperature probes available and working. Spare probe also available and working (check last time probes were calibrated. This should be recorded once a week on the Daily temperature checklist)

  Yes

  No

  N/A

Product

• Temperature of products received recorded on checklist (Daily temperature checklist fully completed). Only fully trained and signed off staff are permitted to complete daily temperature records (e.g. signed off on grill).

  Yes

  No

  N/A

• The temperature of products received must be checked and recorded before packing in the store room. Raw chicken must be between 0-5 C, and all other perishable products between. 0-5 C

  Yes

  No

  N/A

• All chicken products are available for sale, (strips, burgers, wings and full chickens) and in date.

  Yes

  No

  N/A

• No evidence of burgers and or strips being carried over from the previous day.

  Yes

  No

  N/A

• All other menu items are available for sale and in date.

  Yes

  No

  N/A

• Raw products are racked correctly. When racking raw chicken, (disposable blue aprons must be worn).

  Yes

  No

  N/A

• All products are racked correctly in the rational oven. (ensure rice is always stored above chicken products).

  Yes

  No

  N/A

• All chicken products are stored correctly in the hot hold cabinet (ensure burgers and strips are drizzled with oil, water pans are filled with water, hot pans are not covered with clingfilm)

  Yes

  No

  N/A

• Rice has been prepared, cooked and stored correctly. Correct quantities of ingredients are being used and correct cooking procedure is followed. Timer in use during cooling period).

  Yes

  No

  N/A

• Core products in use received from a Black Rooster approved supplier

  Yes

  No

  N/A

• Sauces stored and dated in the correct way. All sauces must only have 1 date label.

  Yes

  No

  N/A

• Nachos cheese sauce available, stored correctly (in heated bottle warmer)

  Yes

  No

  N/A

• All sides cooked to standard and electronic timers in use.

  Yes

  No

  N/A

• Products stored in the fridge at temperatures between 0-5 degrees C for poultry and 0-5 Degrees C for other perishables

  Yes

  No

  N/A

• Products stored in the freezer at temperatures between 18 degrees C and above for ice cream and 18 degrees C and above for all frozen products

  Yes

  No

  N/A

• Any products removed form original packaging are covered with a lid and dated with date gun.

  Yes

  No

  N/A

• Products received First used before products received Last/ Products with the earliest expiry dates used before products with the latest expiry dates folowing the FIFO method

  Yes

  No

  N/A

• Quality of vegetables acceptable.

  Yes

  No

  N/A

• Vegetable washing procedure understood and followed

  Yes

  No

  N/A

Operations

• Colour coded cutting board chart available. All cutting boards must be stored in cutting board stand

  Yes

  No

  N/A

• Colour coded cutting board available; (Green - salads, white - dairy products, yellow - cooked meats, Red - raw meats, and brown - vegetables ) and stored correctly.

  Yes

  No

  N/A

• Any possible risk of cross contamination observed during processing (ensure raw chicken is being prepared in a dedicated area away from cooked products)

  Yes

  No

  N/A

• Quality of oil acceptable (use test strips to determine oil quality). Evidence that oil is being filtered / skimmed.

  Yes

  No

  N/A

• Correct kitchen utensils are in use e.g approved fry scoops, fry baskets

  Yes

  No

  N/A

• Materials are stored off the floor (i.e. racks; plastic pallets; shelves) Wooden pallets not allowed

  Yes

  No

  N/A

• Dry goods are packed and stored neatly and area clean

  Yes

  No

  N/A

• Packaging used as per intended purpose only. Salad / rice bowls are not used to store any equipment / chemicals.

  Yes

  No

  N/A

• Chemicals stored away from food and packaging materials.

  Yes

  No

  N/A

• Just Eat, Deliveroo and UBER Eats are packed correctly. Food is packed in a bag and copy of receipt stapled to sealed bag and placed in hot hold cabinet. Drinks are packed in a separate bag with a cup holder and all condiments. Drinks bag is sealed and a copy of receipt is also stapled to the bag.

  Yes

  No

  N/A

Cleaning

• Daily, weekly cleaning schedule available and fully completed

  Yes

  No

  N/A

• Only Black Rooster approved chemicals, detergents and sanitisers are available and in use. All chemical containers legibly labelled. Spray bottles are clean and labelled correctly.

  Yes

  No

  N/A

• Grill shows evidence of detailed cleaning

  Yes

  No

  N/A

• All basins and prep tables shows evidence of detailed cleaning

  Yes

  No

  N/A

• Are Correct cleaning tablets being used to clean Rational oven. (ask staff member to demonstrate)

  Yes

  No

  N/A

• Oven and oven area shows evidence of detailed cleaning (No carbon build up)

  Yes

  No

  N/A

• Kitchen bins are clean, contain liners & show evidence of frequent waste removal and in good state of repair

  Yes

  No

  N/A

• All storage containers are clean and undamaged

  Yes

  No

  N/A

• Cleaning equipment must be stored seperately by colour, to prevent cross contamination. Correct colour mop buckets and mops being used in correct areas (red - toilet, yellow - back of house, green - front of house)

  Yes

  No

  N/A

• Walk in freezer shows evidence of detailed cleaning. Walls, floors and ceilings are clean. Fan is clean and free from build up. Storage racks are clean and free from build up. Door seals are clean and free from build up.

  Yes

  No

  N/A

• Walk in fridge and shows evidence of detailed cleaning. Walls, floors and ceilings are clean. Fan is clean and free from build up. Storage racks racks are clean and free from build up. Door seals are clean and free from build up.

  Yes

  No

  N/A

• No evidence of pest infestation or activity observed during assessment. Pest Control book up to date (record date of last visit and any actions)

  Yes

  No

  N/A

• Exterior waste area and bins shows evidence of detailed cleaning and in good state of repair

  Yes

  No

  N/A

• Fire fighting (fire extinguishers / fire blankets) equipment shows evidence of detailed cleaning

  Yes

  No

  N/A

Staff Practices

• Are staff training files available and up to date.

  Yes

  No

  N/A

• Staff are observed to be fully complying with the Hand Washing procedure. Refer Hand Washing procedure

  Yes

  No

  N/A

• All required PPE and Black Rooster uniform available, in use, clean and undamaged. Refer to PPE standard, policy and HR uniform standard, policy and Black Rooster House Rules

  Yes

  No

  N/A

• Staff observed removing aprons and hats when going on a break / smoking break

  Yes

  No

  N/A

• Staff personal belongings are stored away in lockers (including mobile phones) in a designated area. No evidence of staff eating, drinking, smoking and chewing gum in production areas

  Yes

  No

  N/A

• Staff food brought from home must be stored in a clearly labelled separate container.

  Yes

  No

  N/A

Health & Safety

• Emergency evacuation plan including firefighting equipment location) is displayed. Refer Fire Safety document

  Yes

  No

  N/A

• Emergency exits are unobstructed and available to all during hours of operation

  Yes

  No

  N/A

• Gas grills are switched on using a candle lighter Use of matches prohibited

  Yes

  No

  N/A

• Walkin fridge and freezer fitted with a safety lock mechanism This is to prevent someone from being accidentally locked inside the fridge/freezer

  Yes

  No

  N/A

• Post mix gas bottles chained up. (ensure spare gas bottles are also chained up).

  Yes

  No

  N/A

• Firefighting equipment (fire extinguisher, fire blanket) available, accessible, sealed and serviced annually

  Yes

  No

  N/A

Management

• Manager on duty signed off by Black Rooster

  Yes

  No

  N/A

• Daily checks conducted per shift per section and corrective actions closed off where required (random check of previous month)

  Yes

  No

  N/A

• Sufficient staff on shift to ensure Service Standards / times are met (observe customer wait times)

  Yes

  No

  N/A

• Previous nonconformances closed off or evidence of action taken provided.

  Yes

  No

  N/A

• Restaurant must provide evidence of closing off all non conformances raised on the previous audit or evidence of action taken

  Yes

  No

  N/A

• Is the Allergen communication guidelines in place Allergen books available and signage visible

  Yes

  No

  N/A

• Brand Touch Point Actions closed off

  Yes

  No

  N/A

Product SOP

• Assess the preparation/precooking/final cooking of the following products:

• Chicken Burger

  Yes

  No

  N/A

• Quesadilla

  Yes

  No

  N/A

Temperature Records

• Assess temperatures of the following products under hot/cold holding

  Yes

  No

  N/A

• strips Hot Holding

• wings hot holding

• Burgers hot Holding