Boh 2018

• Conducted on

  Date

• Prepared by

• Name of manager spoken with

• Add location
  Address

Critical focus

• There is no deliberate re-day dotting, ood food or beer noted

  Yes

  No

  N/A

• There were no fire exits locked or obstructed

  Yes

  No

  N/A

• There was no evidence of any cross contamination

  Yes

  No

  N/A

• There was no systematic failings with weekly fire alarm tests, emergency lighting checks, daily fire checks and fire training records in the DMLB

  Yes

  No

  N/A

• Are the Pub actively managing any pest control issues and have all recommendations from the last pest control reports been completed

  Yes

  No

  N/A

• The staff room was not clean and tidy

  Yes

  No

  N/A

People

• Are all staff adhering to the appearance standards; are kitchen staff wearing kitchen uniform; is PPE available

  Yes

  No

  N/A

• Are all Pub communications up to date

  Yes

  No

  N/A

• Is the daily shift planner in place with breaks assigned and is there evidence of pre-shift briefings

  Yes

  No

  N/A

• Is the current week and two full weeks rota displayed

  Yes

  No

  N/A

Kitchen equipment

• Are all walk-in fridges and freezers clean

  Yes

  No

  N/A

• Are all service fridges and freezers clean

  Yes

  No

  N/A

• Are all high level areas clean

  Yes

  No

  N/A

• Are the equipment wheels and casting clean

  Yes

  No

  N/A

• Are the grills clean

  Yes

  No

  N/A

• Are the fryers clean

  Yes

  No

  N/A

• Are the pot wash and sink areas clean

  Yes

  No

  N/A

• Is the chip scuttle clean

  Yes

  No

  N/A

• Is the mealstream clean

  Yes

  No

  N/A

• Are the contact points clean

  Yes

  No

  N/A

• Are the microwaves clean

  Yes

  No

  N/A

• Is the clam grill griddle clean

  Yes

  No

  N/A

Kitchen general

• Is the pizza oven and dough press clean

  Yes

  No

  N/A

• Are the kitchen work surfaces and shelving clean

  Yes

  No

  N/A

• Are the kitchen walls clean

  Yes

  No

  N/A

• Are the kitchen floors clean

  Yes

  No

  N/A

• Was there a clean as you go regime in place with appropriate cloths and sanitiser available

  Yes

  No

  N/A

• Are two working probes and sanitiser wipes available, clean and in use

  Yes

  No

  N/A

• Are all temperature controls in place and documented

  Yes

  No

  N/A

• Oil management practices implemented

  Yes

  No

  N/A

• Is all food stored and handled correctly

  Yes

  No

  N/A

• Is all food labelling correctly

  Yes

  No

  N/A

• Is the automatic generated prep list up to date and adequate defrost out

  Yes

  No

  N/A

• Other non specified equipment clean

  Yes

  No

  N/A

• Are all staff wearing clean and correct uniform

  Yes

  No

  N/A

• Is the kitchen card available and completed accurately

  Yes

  No

  N/A

• Hot hold plan up to date and followed

  Yes

  No

  N/A

• Are all stock control measures in place

  Yes

  No

  N/A

• Energy efficiency and fire up guide in place and adhered to

  Yes

  No

  N/A

Bar area

• Is the glass wash area clean and tidy

  Yes

  No

  N/A

• Is there evidence that free pour / dispense training is completed for new starters and refresher training completed periodically

  Yes

  No

  N/A

• Are all ice handling guidelines in place

  Yes

  No

  N/A

• Is the ice machine cleaned as per sop

  Yes

  No

  N/A

• Are all the glasswashers and cupwashers clean, well maintained and contains sufficient chemicals

  Yes

  No

  N/A

• Is the emergency response plan available and up to date

  Yes

  No

  N/A

• Are all opened spirits within their bbf date

  Yes

  No

  N/A

• Coffee machine cleaned daily

  Yes

  No

  N/A

• Bar area clean and well presented

  Yes

  No

  N/A

• Draught products dispensed in line with perfect serve training

  Yes

  No

  N/A

• Are all opened spirits and wine correctly sealed and labelled

  Yes

  No

  N/A

Cellar area

• Was there any cellar-related issues?

  Yes

  No

  N/A

• Are the cellar walls and floor clean?

  Yes

  No

  N/A

• Is the stock rotation in place in the cellar

  Yes

  No

  N/A

• Are all stock line in the cellar within their bbf date

  Yes

  No

  N/A

• Is the cellar equipment clean and well maintained

  Yes

  No

  N/A

• Line cleaning plan up to date and in DMLB

  Yes

  No

  N/A

• Line cleaned as per sop

  Yes

  No

  N/A

• Was the cellar well organised

  Yes

  No

  N/A

Boh areas

• All entrance, including rear, well presented, clean and well maintained

  Yes

  No

  N/A

• Sop’s embedded throughout Pub

  Yes

  No

  N/A

• Are all boh corridors, staff toilets and staff room clean and tidy

  Yes

  No

  N/A

• Hand wash basins fully stocked, clear from obstruction, clean and signage displayed

  Yes

  No

  N/A

• Are all energy practices in place, fire up guide displayed and followed and energy comms board in place

  Yes

  No

  N/A

• Is the bin area clean and tidy all recycling in place

  Yes

  No

  N/A

• Pub comms ok

  Yes

  No

  N/A

• Boh secure

  Yes

  No

  N/A

• Are non control stock measures in place including shadow building or build to levels

  Yes

  No

  N/A

• There are no previous outstanding action points

  Yes

  No

  N/A