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?
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.🚫
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?
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
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
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?🚫
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
Day dot policy? Chopping board policy? Grill cleaning poster?
Chargrill cleaning poster?
5⃣2⃣ Are fire extinguisher of the floor?
5⃣3⃣ Are all fire doors closed?
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?
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?
6⃣7⃣Is business clear of any pest activity and record last date of visit?🚫
6⃣8⃣ Are all kitchen doors closed to help prevent pest activity?
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?
7⃣3⃣All external bins are clean and lidded and area is tidy and free of debris and grease.
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?
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?
8⃣7⃣ Are staff changing areas and toilets clean and tidy?🚫
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.