browns kitchen safety audit 2014. 2

• Audit Title

• Site

• Conducted on

  Date

• Prepared by

Walk in fridge

• Is fridge running at correct temperature?

  Yes

  No

  N/A

• Are raw meat items separate from cooked meat items?

  Yes

  No

  N/A

• Raw chicken stored on bottom shelf?

  Yes

  No

  N/A

• Are all fridge items in date?

  Yes

  No

  N/A

• All food stored at least 6 inches off floor?

  Yes

  No

  N/A

• Are all items correctly day dotted?

  Yes

  No

  N/A

• Are fish items stored correctly away from meat?

  Yes

  No

  N/A

• Are raw fish items stored below cooked fish items?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all glass items stored on bottom shelf?

  Yes

  No

  N/A

• Have food items been removed from delivery packaging?

  Yes

  No

  N/A

• Are root vegetables on bottom shelf?

  Yes

  No

  N/A

• Are sanitised labels being used?

  Yes

  No

  N/A

• Are all sanitised items covered.

  Yes

  No

  N/A

• Is the fridge clean and tidy?

  Yes

  No

  N/A

• Are all lights working and in good order?

  Yes

  No

  N/A

• Are the chiller curtains in place and un damaged?

  Yes

  No

  N/A

• Comments

  comments

Walk in freezer/freezers

• Is the freezer running at correct temperature?

  Yes

  No

  N/A

• Are all items decanted and stored with original label?

  Yes

  No

  N/A

• Are all items in date?

  Yes

  No

  N/A

• Is freezer tidy and floor free of ice?

  Yes

  No

  N/A

• No signs of in house freezing?

  Safe

  At Risk

  N/A

• Are the lights in working order?

  Yes

  No

  N/A

• comments

Line fridges and freezers

• Are all food items covered on arrival?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are cooked meat items stored above raw meat items?

  Yes

  No

  N/A

• Are cooked fish items stored above raw fish items?

  Yes

  No

  N/A

• Are all fridges clean?

  Yes

  No

  N/A

• Are all fridge seals in good condition?

  Yes

  No

  N/A

• Are fridges and freezers running at correct temperature?

  Yes

  No

  N/A

• Are all contact services clean and sanitizer?

  Yes

  No

  N/A

• Any herbs/fruits in outer packaging?

  Yes

  No

  N/A

• Comments

  comments

KP area

• Is the dishwasher in good working order?

  Yes

  No

  N/A

• Are all sinks clean?

  Yes

  No

  N/A

• Are all chemicals available and in correct dispensers?

  Yes

  No

  N/A

• Are rubber gauntlets/goggles/rubber apron available?

  Yes

  No

  N/A

• Are paper towels available?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the wall behind dishwasher clean?

  Yes

  No

  N/A

• Is dishwasher running at correct temperature?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are Kitchen bins in good order?

  Yes

  No

  N/A

• Is hand spray clean?

  Yes

  No

  N/A

• Are all hand basins and soap dispensers clean?

  Yes

  No

  N/A

• Comments

  comments

Chefs practices?

• Are chef washing hands in right way?

  Yes

  No

  N/A

• Are chefs using knife and boards correctly?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Kitchen Mainternance/Safety

• Are all lights working?

  Yes

  No

  N/A

• All the equipment in good working order?

  Yes

  No

  N/A

• Is the foor clean and in good condition?

  Yes

  No

  N/A

• Is there a raw meat section and PPE available and well stocked up?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are colour coded knives available and stored correctly?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all contact services clean?

  Yes

  No

  N/A

• Is the extraction clean and all lights working?

  Yes

  No

  N/A

• Is there working weighing scales?

  Yes

  No

  N/A

• Is there raw meat scales available?

  Yes

  No

  N/A

• Is there a separate raw meat cling film dispenser?

  Yes

  No

  N/A

• Is there three probes available?

  Yes

  No

  N/A

• Are probe body's clean?

  Yes

  No

  N/A

• Are all fridges and freezers clearly numbered?

  Yes

  No

  N/A

• Is the Chargrill cleaning poster displayed?

  Yes

  No

  N/A

• Is bonzer can opener clean?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Has the cooking matrix been completed and in date?

  Yes

  No

  N/A

• Are mops and brooms being stored correctly?

  Yes

  No

  N/A

• Is the boiler room clean and clutter free?

  Yes

  No

  N/A

• Are fire extinguisher in date and seals not broken?

  Yes

  No

  N/A

• Are all fire doors closed?

  Yes

  No

  N/A

• Comments

  comments

Are there any cleaning issues?

• Safe

  At Risk

  N/A

Dry store

• Are all items in date?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are allergens on bottom shelf e.g mustard

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the shelving clean and rust free?

  Yes

  No

  N/A

• All outer packaging removed?

  comments

Personal hygiene

• Are all chefs wearing correct uniform?

  Yes

  No

  N/A

• Are all chefs wearing hats?

  Yes

  No

  N/A

• Are all chefs wearing safety shoes?

  Yes

  No

  N/A

• No jewellery except wedding rings?

  Yes

  No

  N/A

• Are all chefs clean?

  Yes

  No

  N/A

Policy and procedures

• Is the grill mapping poster displayed and complete?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is allergen pack readily available?

  Yes

  No

  N/A

• Is there two stepladder available and locked up?

  Yes

  No

  N/A

Back yard/bin area

• Are all the bins clean and in good order?

  Yes

  No

  N/A

• Are lids closed on all bins?

  Yes

  No

  N/A

• Is the back yard clean and free of rubbish?

  Yes

  No

  N/A

• Is area clear of fag ends?

  Yes

  No

  N/A

• Is there a covered area for deliveries?

  Yes

  No

  N/A

Pest activity

• Is business clear of any pest activity?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• comments

Due diligence

• Is the due diligence book available?

  Yes

  No

  N/A

• Is green safety policy available and signed?

  Yes

  No

  N/A

• Are deliveries being checked and probed?

  Yes

  No

  N/A

• Has the manager responsibilities list been signed?

  Yes

  No

  N/A

• Is the due diligence being filled out correctly?

  Yes

  No

  N/A

• Has the RBM'S checklist been signed?

  Yes

  No

  N/A

• Has blast chillers record been filled out corectly?

  Yes

  No

  N/A

• Comments

  comments

First aid boxes?

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

  Yes

  No

  N/A

Fridge to plate.

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

  Safe

  At Risk

  N/A

Kitchen question & knowledge

• How do we defrost items appropriately?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• What is the contact time for ecolab?

  Yes

  No

  N/A

• How long with have to cook lobster on delivery?

  Yes

  No

  N/A

• How long do we keep lobsters for after cooking?

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

• What temperature should food reach?

  Yes

  No

  N/A

• What temperature should roasting joints reach?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Bar and cellar

• Is there any cleaning issues on bar?

  Yes

  No

  N/A

• Are fridge seals in good condition and clean?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are ice scoops in mikrochlor solution and fully submerged & day doted?

  Yes

  No

  N/A

• Are gas cylinders being stored correctly?

  Yes

  No

  N/A

• Is ice machine free of mould?

  Yes

  No

  N/A

• Any herbs,fruits in outer packaging?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is Celler card being filled in?

  Yes

  No

  N/A

• Is Celery stored separately?

  Yes

  No

  N/A

• No sign of OOD drink?

  Yes

  No

  N/A

• No drink stored on the floor?

  Yes

  No

  N/A

• Comments

  comments

Health and safety

• Is energy poster up and complete?

  Yes

  No

  N/A

• Correct signage on notice boards

  Yes

  No

  N/A

• Is there a nominated first aider?

  Yes

  No

  N/A

SWS

• Are storage locations set up on sws?

  Yes

  No

  N/A

• Are sws highlights set up?

  Yes

  No

  N/A

• Are order sheets set for DN14?

  Yes

  No

  N/A

Check three staff files one FOH two BOH.

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

  Safe

  At Risk

  N/A

Staying legal

• Are team members online training up to date?

  Safe

  At Risk

  N/A

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)

  Yes

  No

  N/A

• All actions have been completed and non compliance continues to be addressed

  Yes

  No

  N/A

Staff areas

• Are staff changing areas and toilets clean and tidy?

  Yes

  No

  N/A

Sign off

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

  Yes

  No

  N/A

• Chefs Signature

  Sign

• GM signature

  Sign