Information
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Audit Title
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Site
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Head chef
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Conducted on
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Prepared by
Chilled & Frozen Storage
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1⃣ Is the fridge and freezer running at correct temperature🚫
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2⃣ All food within its ‘Use By’ or ‘Best Before’ date🚫
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3⃣ All food is correctly labelled and date coded🚫
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3⃣ Raw food and high risk food segregated🚫
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4⃣ Food is not stored on the floor and at a minimum of 6 inches.
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5⃣ All food being defrosted is refrigerated, covered and labelled
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6⃣ Are raw fish items stored below cooked fish items🚫
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7⃣ Are all glass items stored on bottom shelf
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8⃣ Have food items been removed from delivery packaging?
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9⃣ Are sanitised labels being used🚫
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🔟 Are all sanitised items covered
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1⃣1⃣ Is the fridge clean and tidy and lights working.
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1⃣2⃣ Are the chiller curtains in place and un damaged
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1⃣3⃣ Are all items decanted in freezer stored with original label
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1⃣4⃣ Is freezer tidy and floor free of ice🚫
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1⃣5⃣ No signs of in house freezing?
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Food Preparation
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1⃣6⃣ Cook Matrix is up to date and displayed or readily available🚫
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1⃣7⃣ Equipment and utensils are in good working order
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Any glass in the kitchen is stored below food storage or prep areas on the lowest possible shelf and no heavy equipment above head high?
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1⃣8⃣ Equipment, work area and hand-contact surfaces are clean and sanitised with no contamination risks
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1⃣9⃣ Food sanitiser is available and in being used to guidelines.
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2⃣0⃣ Are colour coded J clothes available an in correct use🚫
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2⃣1⃣ Preparation of all raw foods or food containing high risk allergens is completed in a separate area or a full sanitisation is competed between tasks.🚫
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Line fridges and freezers
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2⃣2⃣ All food items stored in clean containers and day dotted correctly?
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2⃣3⃣ Are all food items covered on arrival and stored correctly.
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2⃣4⃣ Are fridges and freezers running at correct temperature?🚫
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2⃣5⃣ Are all fridges clean and seals in good condition.
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2⃣6⃣ Any herbs/fruits in outer packaging?
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KP area
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2⃣7⃣ Is the dishwasher in good working order?
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2⃣8⃣Is the wall behind dishwasher clean
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2⃣9⃣Are all chemicals available and in correct dispensers
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3⃣0⃣ Are rubber gauntlets/goggles/rubber apron available
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3⃣1⃣ Is there hot water readily available and running at correct temperature (50-55)🚫
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3⃣2⃣ Are Kitchen bins in good order
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3⃣3⃣Is hand spray clean
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Cleaning & Hygiene
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3⃣4⃣ Frequent hand washing is observed. Team Members adhering to uniform/jewellery policy
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3⃣5⃣ Are all chefs wearing correct uniform?
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3⃣6⃣ Are all chefs clean?
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3⃣7⃣Wash hand basins are clean and have supplies of hot water, soap and paper towels🚫
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3⃣8⃣No build up of grease, carbon or dirt on any equipment, structures or floor in line with the cleaning schedule
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3⃣9⃣Equipment is in good condition and there is adequate provision
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Extraction
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4⃣0⃣The extraction is working effectively during service and preparation and canopy lighting is working. 🚫
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4⃣1⃣ The filters and canopy are clean and free from grease and dirt and lights working?🚫
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Kitchen Mainternance/Safety
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4⃣2⃣ Are all lights working?
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4⃣3⃣ All the equipment in good working order?
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4⃣4⃣Is the foor clean and in good condition?
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4⃣5⃣Is the raw meat section and PPE available and well stocked up?🚫
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4⃣6⃣ Are colour coded chopping boards available, in good order and stored correctly?
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4⃣7⃣ Is there working weighing scales & raw meat scales available?
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4⃣8⃣Is there a separate raw meat cling film dispenser?🚫
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4⃣9⃣Is there three probes available and all body's clean?
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5⃣0⃣Are all fridges and freezers clearly numbered?
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5⃣1⃣Are kitchen posters up to date<br>Day dot policy? Chopping board policy? Grill cleaning poster?<br>Chargrill cleaning poster?<br><br>
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5⃣2⃣ Are fire extinguisher of the floor?
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5⃣3⃣ Are all fire doors closed?
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Dry store
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5⃣4⃣Are all items in date?
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5⃣5⃣ Are items in glass containers stored on the bottom shelf?
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5⃣6⃣Are allergens on bottom shelf.
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5⃣7⃣Are all items that have been opened stored in a sealed container and labeled correctly?
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5⃣8⃣Are nuts stored in air tight containers on bottom shelf?🚫
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5⃣9⃣All outer packaging removed?
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Are there any cleaning issues?
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Please take down any cleaning issue or take photos 🚫
Policy and procedures
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6⃣1⃣Is the grill mapping poster displayed and complete?🚫
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6⃣2⃣Are grill tongs being on grill according to grill mapping poster?🚫
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6⃣3⃣Is there any evidence of storing knives,tongs,spoons in sanitizer?
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6⃣4⃣Is there two stepladder available and locked up?
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6⃣5⃣Is there a first aid box available and stocked up?
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6⃣6⃣ Is there a nominated first aider?
Pest activity
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6⃣7⃣Is business clear of any pest activity and record last date of visit?🚫
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6⃣8⃣ Are all kitchen doors closed to help prevent pest activity?
Due diligence
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6⃣9⃣Is the due diligence being filled out correctly?🚫
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7⃣0⃣ Has blast chillers record been filled out corectly?🚫
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7⃣1⃣ Is green safety policy available and signed?
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7⃣2⃣ Has the RBM'S checklist been signed?
Waste bin area
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7⃣3⃣All external bins are clean and lidded and area is tidy and free of debris and grease.
Kitchen questions
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7⃣4⃣ What are yellow/red cloths for?
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7⃣5⃣ What temperature should food reach when heating?
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7⃣6⃣How long do we day dot cooked prawns for?
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7⃣7⃣Are training training shorts required?
Bar and cellar
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7⃣8⃣Is everything in date on bar/ day dotes correct?
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7⃣9⃣ Is the bar using the correct knife and chopping board?
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8⃣0⃣ All herbs,fruits removed from outer packaging?
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8⃣1⃣ Are fridge seals in good condition and clean?
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8⃣2⃣ Are gas cylinders being stored correctly?🚫
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8⃣3⃣ Is ice machine free of mould?🚫
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8⃣4⃣All drink in date?🚫
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8⃣5⃣ Is Celler card being filled in?
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8⃣6⃣ Is Celery stored separately?
Staff areas
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8⃣7⃣ Are staff changing areas and toilets clean and tidy?🚫
Inspection follow up - Review any reports received since last inspection?
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8⃣8⃣All External Audit e.g. EHO & NSF & Safety Technicians - Record date of last visit (found within section 18 of the Business Due Dilligence)
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8⃣9⃣All actions have been completed and non compliance continues to be address
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9⃣0⃣ Duty manager advised to print report with agreed action and place in relevant period on buisness due dilligence section 18.
Sign off
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Chefs Signature
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GM signature
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Auditor Signature
