Title Page
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Conducted on
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Prepared by
Critical focus
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There is no deliberate re-day dotting, ood food or beer noted
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There were no fire exits locked or obstructed
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There was no evidence of any cross contamination
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There was no systematic failings with weekly fire alarm tests, emergency lighting checks, daily fire checks and fire training records in the DMLB
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The staff room was not clean and tidy
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Are the Pub actively managing any pest control issues and have all recommendations from the last pest control reports been completed
Kitchen equipment
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Are all walk-in fridges and freezers clean
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Are all service fridges and freezers clean
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Are all high level areas clean
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Are the equipment wheels and casting clean
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Are the grills clean
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Are the fryers clean
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Are the pot wash and sink areas clean
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Is the chip scuttle clean
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Is the mealstream clean
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Are the contact points clean
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Are the microwaves clean
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Is the clam grill griddle clean
Kitchen general
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Are the kitchen work surfaces and shelving clean
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Are the kitchen walls clean
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Are the kitchen floors clean
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Was there a clean as you go regime in plave
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Are two working probes and sanitiser wipes available, clean and in use
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Are all temperature controls in place and documented
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Oil management practices implemented
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Is all food stored and handled correctly
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Is all food labelling correctly
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Is the automatic generated prep list up to date and adequate defrost out
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Other non specified equipment clean
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Are all staff wearing clean and correct uniform
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Is the kitchen card available and completed accurately
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Hot hold plan up to date and followed
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Are all stock control measures in place
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Energy efficiency and fire up guide in place and adhered to
Bar area
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Are all ice handling guidelines in place
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Is the ice machine cleaned as per sop
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Are all the glasswashers, clean, well maintained and contains sufficient chemicals
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Is the emergency response plan available and up to date
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Are all opened spirits within their bbf date
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Coffee machine cleaned daily
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Bar area clean and well presented
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Fraught products dispensed in line with perfect serve training
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Are all opened spirits labelled accordingly
Cellar area
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Is the stock rotation in place in the cellar
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Are all stock line in the cellar within their bbf date
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Is the cellar equipment clean and well maintained
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Line cleaning plan up to date and in DMLB
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Line cleaned as per sop
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Was the cellar well organised
Boh areas
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All entrance, including rear, well presented, clean and well maintained
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Sop’s embedded throughout Pub
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Are all boh corridors, staff toilets and staff room clean and tidy
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Hand wash basins fully stocked, clear from obstruction, clean and signage displayed
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Is the bin area clean and tidy all recycling in place
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Pub comms ok
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Boh secure
