There is not deliberate re-daydotting, OOD food or beer noted?
There were no fire exits locked or obstructed?
There was no evidence of cross contamination?
There were no systematic failings with the weekly fire alarm tests, emergency lighting tests, daily fire checks and fire training records recorded in the DMLB
There were no spirits found to be without an adequate seal?
The staff room was not clean and tidy?
Are the pub actively managing any pest control issues and have all recommendations from the last pest control reports been completed?
Are all the walk in fridges and freezers clean?
Are the service fridges and freezers clean?
Are all high level areas clean?
Are the equipment wheels and casings clean?
Are the grills clean?
Are the fryers clean?
Are the pot wash and sink areas clean?
Is the chip scuttle clean?
Is the mealstream clean?
Are the contact points clean?
Are the microwaves clean?
Is the clam griddle clean?
Are the kitchen work surfaces and shelving clean?
Are the kitchen walls clean?
Are the kitchen floors clean?
Was there a clean as you go regime in place?
Are two working probes and sanitizer wipes available, clean and in use?
Are all temperature controls in place and documents?
Oil management practices implemented?
Is all food stored and handled correctly?
Is all food labelled correctly?
Is the automatic generated prep list up to date and adequate defrost out?
Other non specified equipment clean?
Is the kitchen card available and completed accurately?
Hot hold plan up to date and followed?
Are all stock control measures in place?
Energy efficiency and fire up guide in place and adhered to?
Are all ice handling guidelines in place?
Is ice machine cleaned as per SOP?
Are all glasswashers clean, well maintained, and contain sufficient chemicals?
Is the emergency response plan available and up to date?
All opened spirits within their BBF date
Coffee machine cleaned daily?
Bar area clean and well presented?
Draught products dispensed in line with perfect serve training?
Are all opened spirits labelled accordingly?
Is the stock rotation in place in the cellar?
Are all stock lines in the cellar within their BBF dates?
Is cellar equipment clean and well maintained?
Are the cellar walls and floors clean?
Line cleaning plan up to date and in DMLB
Lines cleaned as per SOP?
Was the cellar well organised?
Are all entrances, including rear, well presented, clean and well maintained?
SOPs embedded throughout the pub?
BOH corridors, staff toilets, and staff room clean and tidy?
Hand wash basins fully stocked, clear from onstruction, clean and signage displayed?
Is bin area clean and tidy and all recycling in place?
Pub comms OK?
Daily planner in use and filled out?