Title Page
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Conducted on
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Prepared by
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Location
Critical Focus
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1 There is no deliberate re-day dotting, OOD food or beer noted?
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2 There were no fire exits locked or obstructed?
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3 There was no evidence of any cross contamination or serious food safety concerns?
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4 There were no systematic failings with the weekly fire alarm tests, emergency lighting checks, daily fire checks and fire training records recorded in the DMLB?
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5 Are the pub actively managing any pest control issues?
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6 Are the staff rooms clean and tidy?
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7 Are all ice handling practices in place?
People
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8 Are all staff adhering to the appearance standards; are kitchen staff wearing a kitchen uniform; is PPE available?
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9 Are all pub communication messages up to date?
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10 Is the daily shift planner in place with breaks assigned and is there evidence of pre-shift briefings?
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11 Is the current week and two full weeks rota displayed?
Kitchen
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12 Are all walk in and service fridge and freezers clean?
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13 Are all high level areas clean?
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14 Are the equipment wheels and casing clean?
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15 Are the Clam and Grills clean?
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16 Are the Fryers clean?
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17 Are the Pot Wash and Sink areas clean?
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18 Is the Chip Scuttle clean?
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19 Is the Mealstream clean?
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20 Are the Contact Points clean?
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21 Are the Microwaves clean?
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22 Are there any other areas to mark as clean?
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23 Are all kitchen work surfaces and shelving clean?
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24 Are the kitchen walls clean?
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25 Are all kitchen floors clean?
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26 Is the pizza oven and dough press clean?
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27 Was there a clean as you go in place with appropriate cloths and sanitiser available?
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28 Are two working probes and Sanitiser wipes available, clean and in use?
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29 Are all temperature controls in place and documented?
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30 Are all oil management practices in place?
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31 Is food stored and handled correctly?
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32 Is food labelled correctly?
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33 Is the automatic generated prep list and hot holding levels up to date?
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34 Is the kitchen card available and completed accurately?
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35 Are all stock control measures in place?
Bar
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36 Was there a fully stocked cleaning caddy available, in use and staff aware of its whereabouts?
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37 Was the employee aware of the allergen folder and was it availble on request?
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38 Was the information in the allergen folder complete and up to date?
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39 Is the ice machine cleaned as per SOP?
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40 Are the glasswashers and cupwashers clean, well maintained and contain sufficient chemicals?
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41 Is there evidence that free pour / dispense training is completed for new starters and refresher training completed periodically?
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42 Is the Emergency Response Plan available and up to date?
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43 Are all products on the bar within BBF date?
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44 Are all spirits and wines correctly sealed and labelled?
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45 Is the bar area clean and well presented?
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46 Is the glass wash area clean and tidy?
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47 Is draught dispense witnessed in line with perfect serve?
Cellar
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48 Is the stock rotation in the cellar in place?
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49 Are all stock line in the cellar within bbf date?
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50 Is the cellar equipment clean and well maintained?
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51 Are the cellar walls and floors clean?
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52 Were there any other cellar-related issues?
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53 Is the line cleaning plan available and up to date?
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54 Is there evidence line cleaning is being completed as per SOP?
BOH
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55 Are all entrances, including those to the rear well presented, clean and well maintained?
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56 Is the SOP process embedded in the pub?
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57 Are all energy practices in place, fire up guide displayed and followed and energy comms board in place?
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58 Are BOH corridors and BOH areas clean and tidy?
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59 Are non-consumables stock control measures in place including shadow building or build to levels?
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60 Are all hand wash basins clear from obstructions, clean and fully stocked?
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61 Was the process of hand washing taking place after all key activities?
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62 Is the bin area clean, tidy, secure, well presented and all recycling in place?
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63 Are all back of house areas secure and spy holes fitted on external access / delivery doors?
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64 There are no previous outstanding action points?
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65 There are currently no maintenance, proofing or pest contactor recommendations outstanding?
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66 Is there no unused equipment boh that could be re-deployed elsewhere?
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67 Please state the Name of the Duty or Pub Manager you spoke to.
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68 Please add any additional comments here if required.
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69 Time to pour a pint of Lager.
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Please state product name.
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71 Did you award a Gift Card?
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72 Positives noted on call.