Information

  • Audit Title

  • Site

  • Head chef

  • Conducted on

  • Prepared by

Chilled & Frozen Storage

  • 1⃣ Is the fridge and freezer running at correct temperature🚫

  • 2⃣ All food within its ‘Use By’ or ‘Best Before’ date🚫

  • 3⃣ All food is correctly labelled and date coded🚫

  • 3⃣ Raw food and high risk food segregated🚫

  • 4⃣ Food is not stored on the floor and at a minimum of 6 inches.

  • 5⃣ All food being defrosted is refrigerated, covered and labelled

  • 6⃣ Are raw fish items stored below cooked fish items🚫

  • 7⃣ Are all glass items stored on bottom shelf

  • 8⃣ Have food items been removed from delivery packaging?

  • 9⃣ Are sanitised labels being used🚫

  • 🔟 Are all sanitised items covered

  • 1⃣1⃣ Is the fridge clean and tidy and lights working.

  • 1⃣2⃣ Are the chiller curtains in place and un damaged

  • 1⃣3⃣ Are all items decanted in freezer stored with original label

  • 1⃣4⃣ Is freezer tidy and floor free of ice🚫

  • 1⃣5⃣ No signs of in house freezing?

Food Preparation

  • 1⃣6⃣ Cook Matrix is up to date and displayed or readily available🚫

  • 1⃣7⃣ Equipment and utensils are in good working order

  • 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?

  • 1⃣8⃣ Equipment, work area and hand-contact surfaces are clean and sanitised with no contamination risks

  • 1⃣9⃣ Food sanitiser is available and in being used to guidelines.

  • 2⃣0⃣ Are colour coded J clothes available an in correct use🚫

  • 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.🚫

Line fridges and freezers

  • 2⃣2⃣ All food items stored in clean containers and day dotted correctly?

  • 2⃣3⃣ Are all food items covered on arrival and stored correctly.

  • 2⃣4⃣ Are fridges and freezers running at correct temperature?🚫

  • 2⃣5⃣ Are all fridges clean and seals in good condition.

  • 2⃣6⃣ Any herbs/fruits in outer packaging?

KP area

  • 2⃣7⃣ Is the dishwasher in good working order?

  • 2⃣8⃣Is the wall behind dishwasher clean

  • 2⃣9⃣Are all chemicals available and in correct dispensers

  • 3⃣0⃣ Are rubber gauntlets/goggles/rubber apron available

  • 3⃣1⃣ Is there hot water readily available and running at correct temperature (50-55)🚫

  • 3⃣2⃣ Are Kitchen bins in good order

  • 3⃣3⃣Is hand spray clean

Cleaning & Hygiene

  • 3⃣4⃣ Frequent hand washing is observed. Team Members adhering to uniform/jewellery policy

  • 3⃣5⃣ Are all chefs wearing correct uniform?

  • 3⃣6⃣ Are all chefs clean?

  • 3⃣7⃣Wash hand basins are clean and have supplies of hot water, soap and paper towels🚫

  • 3⃣8⃣No build up of grease, carbon or dirt on any equipment, structures or floor in line with the cleaning schedule

  • 3⃣9⃣Equipment is in good condition and there is adequate provision

Extraction

  • 4⃣0⃣The extraction is working effectively during service and preparation and canopy lighting is working. 🚫

  • 4⃣1⃣ The filters and canopy are clean and free from grease and dirt and lights working?🚫

Kitchen Mainternance/Safety

  • 4⃣2⃣ Are all lights working?

  • 4⃣3⃣ All the equipment in good working order?

  • 4⃣4⃣Is the foor clean and in good condition?

  • 4⃣5⃣Is the raw meat section and PPE available and well stocked up?🚫

  • 4⃣6⃣ Are colour coded chopping boards available, in good order and stored correctly?

  • 4⃣7⃣ Is there working weighing scales & raw meat scales available?

  • 4⃣8⃣Is there a separate raw meat cling film dispenser?🚫

  • 4⃣9⃣Is there three probes available and all body's clean?

  • 5⃣0⃣Are all fridges and freezers clearly numbered?

  • 5⃣1⃣Are kitchen posters up to date<br>Day dot policy? Chopping board policy? Grill cleaning poster?<br>Chargrill cleaning poster?<br><br>

  • 5⃣2⃣ Are fire extinguisher of the floor?

  • 5⃣3⃣ Are all fire doors closed?

Dry store

  • 5⃣4⃣Are all items in date?

  • 5⃣5⃣ Are items in glass containers stored on the bottom shelf?

  • 5⃣6⃣Are allergens on bottom shelf.

  • 5⃣7⃣Are all items that have been opened stored in a sealed container and labeled correctly?

  • 5⃣8⃣Are nuts stored in air tight containers on bottom shelf?🚫

  • 5⃣9⃣All outer packaging removed?

Are there any cleaning issues?

  • Please take down any cleaning issue or take photos 🚫

Policy and procedures

  • 6⃣1⃣Is the grill mapping poster displayed and complete?🚫

  • 6⃣2⃣Are grill tongs being on grill according to grill mapping poster?🚫

  • 6⃣3⃣Is there any evidence of storing knives,tongs,spoons in sanitizer?

  • 6⃣4⃣Is there two stepladder available and locked up?

  • 6⃣5⃣Is there a first aid box available and stocked up?

  • 6⃣6⃣ Is there a nominated first aider?

Pest activity

  • 6⃣7⃣Is business clear of any pest activity and record last date of visit?🚫

  • 6⃣8⃣ Are all kitchen doors closed to help prevent pest activity?

Due diligence

  • 6⃣9⃣Is the due diligence being filled out correctly?🚫

  • 7⃣0⃣ Has blast chillers record been filled out corectly?🚫

  • 7⃣1⃣ Is green safety policy available and signed?

  • 7⃣2⃣ Has the RBM'S checklist been signed?

Waste bin area

  • 7⃣3⃣All external bins are clean and lidded and area is tidy and free of debris and grease.

Kitchen questions

  • 7⃣4⃣ What are yellow/red cloths for?

  • 7⃣5⃣ What temperature should food reach when heating?

  • 7⃣6⃣How long do we day dot cooked prawns for?

  • 7⃣7⃣Are training training shorts required?

Bar and cellar

  • 7⃣8⃣Is everything in date on bar/ day dotes correct?

  • 7⃣9⃣ Is the bar using the correct knife and chopping board?

  • 8⃣0⃣ All herbs,fruits removed from outer packaging?

  • 8⃣1⃣ Are fridge seals in good condition and clean?

  • 8⃣2⃣ Are gas cylinders being stored correctly?🚫

  • 8⃣3⃣ Is ice machine free of mould?🚫

  • 8⃣4⃣All drink in date?🚫

  • 8⃣5⃣ Is Celler card being filled in?

  • 8⃣6⃣ Is Celery stored separately?

Staff areas

  • 8⃣7⃣ Are staff changing areas and toilets clean and tidy?🚫

Inspection follow up - Review any reports received since last inspection?

  • 8⃣8⃣All External Audit e.g. EHO & NSF & Safety Technicians - Record date of last visit (found within section 18 of the Business Due Dilligence)

  • 8⃣9⃣All actions have been completed and non compliance continues to be address

  • 9⃣0⃣ Duty manager advised to print report with agreed action and place in relevant period on buisness due dilligence section 18.

Sign off

  • Chefs Signature

  • GM signature

  • Auditor Signature

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