Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Walk in fridge

  • Is fridge running at correct temperature?

  • Are raw meat items separate from cooked meat items?

  • Are cooked meat items stored above raw meat items?

  • Raw chicken stored on bottom shelf?

  • Are all fridge items in date?

  • All food stored at least 6 inches off the floor?

  • Are all items correctly day dotted?

  • Are fish items stored correctly away from meat?

  • Are raw fish items stored below cooked fish items?

  • Are all fruit sanitised upon delivery and away from unsanitized fruit?

  • Is tuna and other scrombroid fish items stored on ice?

  • Have food items been removed from delivery packaging?

  • Are all glass items stored on bottom shelf?

  • Are root vegetables on bottom shelf?

  • Are sanitised labels being used?

  • Is the fridge clean and tidy?

  • Are all lights working and in good order?

  • Are the chiller curtains in place and un damaged?

Walk in freezer/freezers

  • Is the freezer running at correct temperature?

  • Are all items decanted and stored with original label and in sealed container?

  • Are all items in date?

  • No signs of in house freezing?

  • Is the freezer clean?

  • Are the lights in working order?

  • Is the floor clean and free from ice?

Line fridges and freezers

  • Is all food items stored in clean containers and day dotted correctly?

  • Are all food items covered on arrival?

  • Are cooked meat items stored above raw meat items?

  • Are cooked fish items stored above raw fish items?

  • Is tuna stored on ice and at correct temperature?

  • Are all fridges clean?

  • Are all fridge seals in good condition?

  • Are fridges and freezers running at correct temperature?

  • Are the freezers clean?

  • Are all contact services clean and sanitizer?

KP area

  • Is the dishwasher in good working order?

  • Are all sinks clean?

  • Are all chemicals available and in correct dispensers?

  • Are rubber gauntlets/goggles/rubber apron available?

  • Are paper towels available?

  • Are colour coded J clothes available an in correct use?

  • Is the wall behind dishwasher clean?

  • Is there hot water readily available?

  • Are Kitchen bins in good order?

Chefs practices?

  • Are chef washing hands in right way?

  • Are chefs using knife and boards correctly.

  • Is PPE being used on deliveries and raw meat preparation?

Kitchen Mainternance

  • Are all lights working?

  • All the equipment in good working order?

  • Is the floor clean?

  • Are all the heat lamps working?

  • Is there a raw meat section and PPE available?

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

  • Are colour coded knives available and stored correctly?

  • Are colour coded tongs available and stored correctly during service?

  • Are all contact services clean?

  • Is the extraction clean and all lights working?

  • Is there working weighing scales?

  • Are microwave lids in?

  • Is there three probes available?

  • Are all fridges and freezers clearly numbered?

  • Chargrill poster displayed

  • Are kitchen posters up to date?

  • Has the cooking matrix been completed?

  • Are mops and brooms being stored correctly?

  • Is the boiler room clean and clutter free?

Dry store

  • Are all items in date?

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

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

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

  • Is the shelving clean and rust free?

Personal hygiene

  • Are all chefs wearing correct uniform?

  • Are all chefs wearing hats?

  • Are all chefs wearing safety shoes?

  • Are snoods being worn?

  • No jewellery except wedding rings?

  • Are all chefs clean?

Policy and procedures

  • Is the chargrilled cleaning poster displayed?

  • Is the grill mapping poster displayed and complete

  • Are grill tongs being on grill according to grill mapping poster?

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

  • Can chefs explain the colour codes for knives and chopping boards. <br><br>YELLOW cooked meed<br>RED raw meat<br>GREEN sanitized fruit and veg<br>BROWN unsanatizd fruit and veg<br>BLUE raw fish<br>PURPLE tuna lobster cooked fish and allergens<br>WHITE

  • Can chefs explain the colour coded cloths. <br><br>YELLOW-kitchen general cleaning <br>RED-raw prep one use only<br>

Back yard/bin area

  • Are all the bins clean and in good order?

  • Are lids closed on all bins?

  • Is the back yard clean and free of rubbish?

  • No fag ends on floor?

  • Is there a covered area for deliveries?

Pest activity.

  • Is there any signs of pest activity?

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

Due diligence

  • Is the due diligence book available?

  • Is green safety policy available and signed?

  • Are Microwave guidance labels on?

  • Are deliveries being checked and probed?

  • Has the manager responsibilities list been signed?

  • Is the due diligence being filled in correctly?

  • Has the RBM'S checklist been signed?

Are first aid boxes available?

  • Is there a first aid box available?

Kitchen knowledge

  • How do we defrost items appropriately?

  • How long do we have to cool food items to required temperature?

  • How do we clean a work surface?

  • Are blasts chiller Records being filled in correctly?

  • How do with have to cook lobster on delivery?

  • How long do we wash are hands for?

  • How long do we keep lobsters for after cooking?

Bar and cellar

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

  • Are ice scoops in D10 solution?

  • Are gas cylinders being stored correctly?

  • Is ice machine free of mould?

  • Are fridge seals in good condition and clean?

  • Is everything in date on bar/ day dotes correct?<br>

  • Has Celler card being complete?

  • Is Celery stored separately?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.