Is fridge running at correct temperature?
Are raw meat items separate from cooked meat items?
Raw chicken stored on bottom shelf?
Are all fridge items in date?
All food stored at least 6 inches off 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?
Are all glass items stored on bottom shelf?
Have food items been removed from delivery packaging?
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?
Is the freezer running at correct temperature?
Are all items decanted and stored with original label?
Are all items in date?
Is freezer tidy and floor free of ice?
No signs of in house freezing?
Are the lights in working order?
Are all food items covered on arrival?
Is all food items stored in clean containers and day dotted correctly?
Are cooked meat items stored above raw meat items?
Are cooked fish items stored above raw fish items?
Are all fridges clean?
Are all fridge seals in good condition?
Are fridges and freezers running at correct temperature?
Are all contact services clean and sanitizer?
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 dishwasher running at correct temperature?
Is there hot water readily available and running at correct temperature (50-55)?
Are Kitchen bins in good order?
Is hand spray clean?
Are all hand basins and soap dispensers clean?
Are chef washing hands in right way?
Are chefs using knife and boards correctly?
Is PPE being used on deliveries and raw meat preparation?
Are all lights working?
All the equipment in good working order?
Is the foor clean and in good condition?
Is there a raw meat section and PPE available and well stocked up?
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?
Is there raw meat scales available?
Is there a separate raw meat cling film dispenser?
Is there three probes available?
Are all fridges and freezers clearly numbered?
Is the Chargrill cleaning poster displayed?
Is bonzer can opener clean?
Are kitchen posters up to date?
Day dot policy?
Chopping board policy?
Grill cleaning poster?
Has the cooking matrix been completed and in date?
Are mops and brooms being stored correctly?
Is the boiler room clean and clutter free?
Are all items in date?
Are items in glass containers stored on the bottom shelf?
Are allergens on 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?
Is mustard on the bottom shelf?
Are all chefs wearing correct uniform?
Are all chefs wearing hats?
Are all chefs wearing safety shoes?
No jewellery except wedding rings?
Are all chefs clean?
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?
Is allergen pack readily available?
Is there two stepladder available and locked up?
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 foor?
Is there a covered area for deliveries?
Is there any signs of pest activity?
Are all kitchen doors closed to help prevent pest activity?
Record date of ast mitie visit and any additional actions?
Is the due diligence book available?
Is green safety policy available and signed?
Are deliveries being checked and probed?
Has the manager responsibilities list been signed?
Is the due diligence being filled out correctly?
Has the RBM'S checklist been signed?
Has blast chillers record been filled out corectly?
Is there a first aid box available?
How do we defrost items appropriately?
How long do we have to cool food items to required temperature?
What is the contact time for ecolab?
How long with have to cook lobster on delivery?
How long do we keep lobsters for after cooking?
Can chefs explain colour coded boards?
YELLOW cooked meet
RED raw meat
GREEN sanitized fruit and veg
BROWN unsanatizd fruit and veg
BLUE raw fish
PURPLE tuna lobster cooked fish and allergens
What temperature should food reach?
What temperature should roasting joints reach?
Explain cleaning cloths.
YELLOW-kitchen general cleaning
RED-raw prep one use only
Are cleaners using the correct colour coded mop and bucket?
Is there any cleaning issues on bar?
Are fridge seals in good condition and clean?
Is the bar using the correct knife and chopping board?
Are ice scoops in mikrochlor solution and fully submerged & day doted?
Are gas cylinders being stored correctly?
Is ice machine free of mould?
Is everything in date on bar/ day dotes correct?
Is Celler card being filled in?
Is Celery stored separately?
No sign of OOD drink?
No drink stored on the floor?
Correct signage on notice boards
Is there a nominated first aider?
Are staff files up to date and filled out correctly?
Are team members online training up to date?
All External Audit e.g. EHO & CMI & Safety Technicians - Record date of last visit (found within section 18 of the Business Due Dilligence)
All actions have been completed and non compliance continues to be addressed
Are staff changing areas and toilets clean and tidy?
Duty Chef advised to print off reportage and placed in section 14 of the Kitchen Due Dil