Title Page
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Conducted on
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Prepared by
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There is no deliberate re-day dotting, OOD food or beer noted?
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There were no fire exits locked or obstructed?
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There was no evidence of cross contamination or serious food safety concerns?
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There were no systematic failings with weekly fire alarm tests, emergency lighting checks, daily fire checks and fire training records recorded in DMLB?
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Are the pub actively managing pest control issues?
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Are the staff rooms clean and tidy?
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Are all staff adhering to the appearance standards; are kitchen staff wearing correct uniform; is PPE available?
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Are all pub communication messages up to date?
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Is the daily shift planner in place with breaks assigned and is there evidence of pre- shift briefings?
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Is the current week and two full weeks rota displayed?
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Are all walk in and service fridge and freezers clean?
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Are all high level areas clean?
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Are the equipment wheels and casing clean
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Are the clam and grills clean?
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Are the fryers clean?
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Are the pot wash and sinks clean?
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Is the chip scuttle clean?
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Is the meal stream clean?
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Are the contact points clean?
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Are the microwaves clean?
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Are there any other areas to mark as clean?
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Are all work surfaces and shelving clean?
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Are the kitchen walls clean?
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Is the pizza oven and dough press clean?
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Was the clean as you go in place with appropriate cloths and sanitiser available?
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Are two working probes and sanitiser wipes available, clean and in use?
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Are all temperature controls in place and documented?
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Are all oil management practices in place?
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Is food stored and handles correctly?
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Is food labelled correctly
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Is the automatic generated prep list and hot holding levels up to date?
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Is the kitchen card available and completed accurately?
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Are all stock control measure in place?
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Are all energy practices in place, fire up guide displayed and followed and energy comms board in place?
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Are all ice handling guidelines in place?
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Are the ice machines clean as per SOP?
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Are the glass washers and cup washers clean, well maintained and contain sufficient chemicals?
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Is there evidence that free pour/ dispense training is completed for new starters and refresher training completed periodically?
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Is the emergency response plan available and up to date?
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Are all products on the bar within BBF date?
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Are all spirits and wines correctly sealed and labelled?
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Is the bar area clean and well presented?
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Are the glass wash areas clean and tidy?
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Is draught dispense witnessed within in line with perfect serve?
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Is the stock rotation in the cellar in place?
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Are all stock line the cellar with BBF date?
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Is the cellar equipment clean and well maintained?
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Were there any other cellar related issues?
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Is the line cleaning plan available and up to date?
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Is there evidence line cleaning is being completed as per SOP?
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Are all entrances, including those to the rear well presented, clean and well maintained?
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Is the SOP process imbedded in the pub?
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Are BOH corridors and BOH areas clean and tidy?
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Are non consumable stock measures in place including shadow building or build to levels?
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Are all hand wash basins clear from obstructions, clean and fully stocked?
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Is the bin area clean, tidy, secure, well presented and all recycling in place?
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Are all back of house areas secure and spy holes fitted and spy holes fitted in external access/ delivery doors?
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There are currently no maintenance, proofing or pest contractor recommendations
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Is there no unused equipment BOH that could be redeployed elsewhere?
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There are no previous outstanding action points?
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Please state the name of duty manager or pub manager you spoke to
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Please add any additional comments here if required
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Time to pour a pint of lager
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Please state product name
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Positives notes on call