BOH Check

Title Page

Critical Focus

1 There is no deliberate re-day dotting, OOD food or beer noted?
2 There were no fire exits locked or obstructed?
3 There was no evidence of any cross contamination or serious food safety concerns?
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?
5 Are the pub actively managing any pest control issues?
6 Are the staff rooms clean and tidy?
7 Are all ice handling practices in place?

8 Are all staff adhering to the appearance standards; are kitchen staff wearing a kitchen uniform; is PPE available?
9 Are all pub communication messages up to date?
10 Is the daily shift planner in place with breaks assigned and is there evidence of pre-shift briefings?
11 Is the current week and two full weeks rota displayed?

12 Are all walk in and service fridge and freezers clean?
13 Are all high level areas clean?
14 Are the equipment wheels and casing clean?
15 Are the Clam and Grills clean?
16 Are the Fryers clean?
17 Are the Pot Wash and Sink areas clean?
18 Is the Chip Scuttle clean?
19 Is the Mealstream clean?
20 Are the Contact Points clean?
21 Are the Microwaves clean?
22 Are there any other areas to mark as clean?
23 Are all kitchen work surfaces and shelving clean?
24 Are the kitchen walls clean?
25 Are all kitchen floors clean?
26 Is the pizza oven and dough press clean?
27 Was there a clean as you go in place with appropriate cloths and sanitiser available?
28 Are two working probes and Sanitiser wipes available, clean and in use?
29 Are all temperature controls in place and documented?
30 Are all oil management practices in place?
31 Is food stored and handled correctly?
32 Is food labelled correctly?
33 Is the automatic generated prep list and hot holding levels up to date?
34 Is the kitchen card available and completed accurately?
35 Are all stock control measures in place?

36 Was there a fully stocked cleaning caddy available, in use and staff aware of its whereabouts?
37 Was the employee aware of the allergen folder and was it availble on request?
38 Was the information in the allergen folder complete and up to date?
39 Is the ice machine cleaned as per SOP?
40 Are the glasswashers and cupwashers clean, well maintained and contain sufficient chemicals?
41 Is there evidence that free pour / dispense training is completed for new starters and refresher training completed periodically?
42 Is the Emergency Response Plan available and up to date?
43 Are all products on the bar within BBF date?
44 Are all spirits and wines correctly sealed and labelled?
45 Is the bar area clean and well presented?
46 Is the glass wash area clean and tidy?
47 Is draught dispense witnessed in line with perfect serve?

55 Are all entrances, including those to the rear well presented, clean and well maintained?
56 Is the SOP process embedded in the pub?
57 Are all energy practices in place, fire up guide displayed and followed and energy comms board in place?
58 Are BOH corridors and BOH areas clean and tidy?
59 Are non-consumables stock control measures in place including shadow building or build to levels?
60 Are all hand wash basins clear from obstructions, clean and fully stocked?
61 Was the process of hand washing taking place after all key activities?
62 Is the bin area clean, tidy, secure, well presented and all recycling in place?
63 Are all back of house areas secure and spy holes fitted on external access / delivery doors?
64 There are no previous outstanding action points?
65 There are currently no maintenance, proofing or pest contactor recommendations outstanding?
66 Is there no unused equipment boh that could be re-deployed elsewhere?
67 Please state the Name of the Duty or Pub Manager you spoke to.
68 Please add any additional comments here if required.
69 Time to pour a pint of Lager.
Please state product name.
71 Did you award a Gift Card?
72 Positives noted on call.