BOH check

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Start of Compliance Check

  Date

Critical focus

• 1. No deliberate re daydotting, OOD food or beer noted?

  Yes

  No

  N/A

• 2. There were no fire exits blocked or obstructed

  Yes

  No

  N/A

• 3. There was no evidence of cross contamination or food safety concerns

  Yes

  No

  N/A

• 4. There were no systematic failings with the weekly fire alarm checks, emergency lighting checks, daily fire checks, and fire training records updated in the DMLB

  Yes

  No

  N/A

• 5. There were no spirits to be found with an OOD seal?

  Yes

  No

  N/A

• 6. Are the pub actively managing any pest control issues and have all actions from the last pest control report been completed?

  Yes

  No

  N/A

Kitchen

• 7. Where there no know food product availability issues noted?

  Yes

  No

  N/A

• 8. Are all kitchen walk in fridge freezer units clean?

  Yes

  No

  N/A

• 9. Are all kitchen service fridge freezer units clean?

  Yes

  No

  N/A

• 10. Are all high level areas clean?

  Yes

  No

  N/A

• 11. Are the equipment wheels and casings clean?

  Yes

  No

  N/A

• 12. Are the grills clean?

  Yes

  No

  N/A

• 13. Are the fryers clean?

  Yes

  No

  N/A

• 14. Are the potwash and sink areas clean?

  Yes

  No

  N/A

• 15. Is the chip scuttle clean?

  Yes

  No

  N/A

• 16. Is the mealstream clean?

  Yes

  No

  N/A

• 17. Are the contact points clean?

  Yes

  No

  N/A

• 18. Are the microwaves clean?

  Yes

  No

  N/A

• 19. Is the clam clean?

  Yes

  No

  N/A

• 20. Are there any other areas to mark as clean? ie panini machine, rational, cutlery polisher

  Yes

  No

  N/A

• 21. Are all kitchen work surfaces and shelving clean?

  Yes

  No

  N/A

• 22. Are the kitchen walls clean?

  Yes

  No

  N/A

• 23. Are the kitchen floors clean?

  Yes

  No

  N/A

• 24. Was there a clean as you go regime in place?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 26. Are all temperature controls and documented and in place

  Yes

  No

  N/A

• 27. Staff when questioned are aware of the correct use of PPE for the relevant equipment and all PPE is available and in good condition?

  Yes

  No

  N/A

• 28. Is food stored and handled correctly?

  Yes

  No

  N/A

• 29. Is all food labelled correctly?

  Yes

  No

  N/A

• 30. Is the auto generated prep list, hot holding list up to date and adequate defrost out?

  Yes

  No

  N/A

• 31. Are all staff adhering to the uniform policy?

  Yes

  No

  N/A

• 32. Is the kitchen card available and completed accurately?

  Yes

  No

  N/A

• 33. Is cleanliness and proofing adequate to prevent pest activity

  Yes

  No

  N/A

• 34. Are all energy practices in place and all fire up guides/ energy stickers in place?

  Yes

  No

  N/A

Bar

• 35. Are ice handling guidelines in place?

  Yes

  No

  N/A

• 36. Is the ice machine cleaned to SOP?

  Yes

  No

  N/A

• 37. Are glass washers clean, well maintained, and contain sufficient chemicals?

  Yes

  No

  N/A

• 38. Is there evidence the coffee machine is being cleaned every day?

  Yes

  No

  N/A

• 39. Is the emergency response plan available and up to date?

  Yes

  No

  N/A

• 40. Are opened spirits within BBF?

  Yes

  No

  N/A

• 41. Are all labelled spirits opened accordingly

  Yes

  No

  N/A

• 42. Is the bar area clean and well presented

  Yes

  No

  N/A

• 43. Is draught dispense witnessed being dispensed in line with perfect serve

  Yes

  No

  N/A

Cellar

• 44. Is stock rotated in the cellar?

  Yes

  No

  N/A

• 45. Stock in cellar all in date?

  Yes

  No

  N/A

• 46. Is cellar equipment clean and maintained?

  Yes

  No

  N/A

• 47. Are cellar walls and floors clean?

  Yes

  No

  N/A

• 48. Was the cellar well organised?

  Yes

  No

  N/A

• 49. Was the line cleaning plan available and up to date

  Yes

  No

  N/A

• 50. Is there evidence that line cleaning is being completed to SOP?

  Yes

  No

  N/A

BOH

• 51. Is the SOP process embedded in the pub

  Yes

  No

  N/A

• 52. Are BOH corridors, staff toilers and the staff room clean and tidy?

  Yes

  No

  N/A

• 53. Are all handwash basins clear from obstructions, clean and fully stocked

  Yes

  No

  N/A

• 54. Is the bin area clean, tidy, secured well presented and all recycling in place?

  Yes

  No

  N/A

• 55. Are all pub communications up to date?

  Yes

  No

  N/A

• 56. Are all back of house areas secure?

  Yes

  No

  N/A

Manager on Duty

• Manager on Duty