Brilliant at the basics

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Standards

• Hot hold above 63? Take two temperatures of any hot hold product.

  Yes

  No

  N/A

• Are they using the Nando's soup? This should be located in the coordination area. Gastronome filled with dilute sanitiser for serving utensils to prevent cross contamination of ready to eat food, plus another one with fresh water to rinse. If too early in the day, do they know what is it for?

  Yes

  No

  N/A

• Is the Chicken trolley sanitised?

  Yes

  No

  N/A

• Is the hand wash basin stocked up and unblocked? Hot water, paper, soup.

  Yes

  No

  N/A

Food

• Are chips cooked fresh and hot? Is the oil is a good condition, oil strip within use by date, clean filter and powder in place.

  Yes

  No

  N/A

• Are all chicken products on the front grill criss-crossed and the baste caramelised?

  Yes

  No

  N/A

• Are all sides cooked to order? Garlic bread and corn.

  Yes

  No

  N/A

• Are all flags looking beautiful?

  Yes

  No

  N/A