Information

  • Audit Title

  • Site

  • Conducted on

  • Prepared by

Walk in fridge

  • 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?

  • Are all sanitised items covered.

  • Is the fridge clean and tidy?

  • Are all lights working and in good order?

  • Are the chiller curtains in place and un damaged?

  • Comments

Walk in freezer/freezers

  • 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?

Line fridges and freezers

  • Are all food items covered on arrival?

  • 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?

  • Any herbs/fruits in outer packaging?

  • Comments

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 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?

  • Comments

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/Safety

  • 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 probe body's clean?

  • Are all fridges and freezers clearly numbered?

  • Is the Chargrill cleaning poster displayed?

  • Is bonzer can opener clean?

  • Are kitchen posters up to date? <br>Day dot policy? <br>Chopping board policy?<br>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 fire extinguisher in date and seals not broken?

  • Are all fire doors closed?

  • Comments

Are there any cleaning issues?

Dry store

  • Are all items in date?

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

  • Are allergens on bottom shelf e.g mustard

  • 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?

  • All outer packaging removed?

Personal hygiene

  • 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?

Policy and procedures

  • 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?

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?

  • Is area clear of fag ends?

  • Is there a covered area for deliveries?

Pest activity

  • Is business clear of any pest activity?

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

  • Record date of last mitie visit and any additional actions?

Due diligence

  • 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?

  • Comments

First aid boxes?

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

Fridge to plate.

  • Please observe a protein/high risk item from fridge to plate and take note on any issues!

Kitchen question & knowledge

  • 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?<br>YELLOW cooked meet<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 dairy

  • What temperature should food reach?

  • What temperature should roasting joints reach?

  • Explain cleaning cloths. <br>YELLOW-kitchen general cleaning<br>RED-raw prep one use only

Bar and cellar

  • 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?

  • Any herbs,fruits in outer packaging?

  • 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?

  • Comments

Health and safety

  • Is energy poster up and complete?

  • Correct signage on notice boards

  • Is there a nominated first aider?

SWS

  • Are storage locations set up on sws?

  • Are sws highlights set up?

  • Are order sheets set for DN14?

Check three staff files one FOH two BOH.

  • Are staff files up to date and filled out correctly?

Staying legal

  • Are team members online training up to date?

Inspection follow up - Review any reports received since last inspection

  • 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

Staff areas

  • Are staff changing areas and toilets clean and tidy?

Sign off

  • Duty Chef advised to print off reportage and placed in section 14 of the Kitchen Due Dil

  • Chefs Signature

  • GM signature

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