Browns NSF Food Safety Audit - 2019

Title Page

BUN Number
Conducted on
Prepared by
Location
Manager on Duty
Chefs on Duty

Kitchen - Storage & Bin Area

Walk-in Fridge

Is fridge running at correct temperature? - All refrigerated storage should be at 5°C or less.
Are raw meat items separate from cooked meat items?
Raw chicken stored on bottom shelf?
Are cooked meat items stored above raw meat items?
All food stored at least 6 inches off the floor?
Are all fridge items in date?
Are any decanted items stored with original label and in sealed container? - Original labels should also be clingfilmed
Correct day dotting practice being followed - Food should be dated with a maximum of 'day of production or defrost plus 3', but not exceeding any 'Use By' dates or manufacturers guidance. Longer life items are 'scored' later. These standards have been approved by our Primary Authority.
Longer life labels (HACCP) being used correctly - Long life food such as sauces that have a limited life once opened or defrosted must have an appropriate date label attached to show opening and discard date, in line with manufacturers instructions.
Are fish items stored correctly away from meat?
Are raw fish items stored below cooked fish items?
Are Mussels, Oysters, Tuna and other High Risk Fish items stored on ice? - High Risk Fish items must be stored at 4°C or below, anything exceeding this must be discarded immediately
Are all fruit washed upon delivery and away from un-washed fruit? - 'Washed' dates should be no longer than 5 days old
Have food items been removed from delivery packaging?
Are root vegetables on bottom shelf?
Is the fridge clean and tidy?
Are all lights working and in good order?
Are the chiller curtains in place and undamaged?
Any other notes e.g. repairs

Walk-in Freezer/Freezers

Is the freezer running at correct temperature? - All frozen storage should be at -18°C or less.
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?
Chest Freezer is clean, organised and free from ice build ups? - Check floor underneath & behind chest freezer

Dry Store

Are all items in date?
Is the shelving clean and rust free?
Are nuts stored in air tight containers on bottom shelf?
Are all items that have been opened stored in a sealed container and labeled correctly?
Are items in glass containers stored on the bottom shelf?
Are the lights in working order?

Back Yard / Bin Area

Are all the bins clean and in good order?
Are lids closed on all bins?
Are the 'Dry Recycling' bins free from contamination?
Is the back yard clean and free of rubbish?
No fag ends on floor?
Is there a covered area for deliveries?

Kitchen - Service Area

Personal Hygiene / Uniform

Are all chefs wearing correct uniform? - Including apron and hat
Name(s) of food handler not in full uniforms
Are all chefs clean?
Are all chefs wearing suitable shoes? - They should be non-slip and of a suitable material to protect the feet
No jewellery except wedding rings? - Medical bracelets are allowed, but must be sanitised regularly

Cross Contamination

Are raw meat & unwashed vegetables prepared prior to opening either in dedicated raw prep area or in low risk areas where ready to eat food is not subsequently prepared. - All raw prep should be carried out prior to trading. This should be done in a suitable location, away from any complex equipment. If the design and layout of the kitchen allows, a dedicated area should be set aside and signed as the raw prep area.
Red Boards/Knife/Utensils available and being used & kept separate from ready to eat boards & areas of kitchen? - All cutting of raw meat must be done on a red board, using a red handled knife. Any equipment used for the preparation of raw meat must be stored where it does not come into contact with other utensils. This may for example be spaced as far as possible in a board rack, or in a utensil tray. Boards must be in good condition.
Red and yellow tongs available and being used. - Red handled tongs must be used to remove raw meat from its container, and cooked to 'first turn', then a pair of yellow tongs must be used to finish the cooking process. Tongs must be stored separately between use, and ideally should be kept on the grill during service.
Other food stored correctly to avoid cross contamination. - Where possible store raw and ready to eat food in different fridges and freezers. If storage is in the same fridge or freezer, follow this top down layout: Dairy, Cooked meat, Salad, Vegetables, eggs, Raw meat, Raw fish.
No risk of chemical contamination. - While appropriate chemicals may be available for 'Clean as you go', bulk stores of chemicals should be stored away from, and certainly below any food, and there should be no inappropriate chemicals in areas where they could contaminate food. All chemicals should be labelled and stored in appropriate containers.
No risk of physical contamination. - Food should be covered, staff should follow the personal hygiene policy and jewellery policy, there should be no pest access, and there should be no glass in the kitchen, other than properly managed glass in the dessert area.
Separate cling film dispenser available for raw and ready to eat food (where used) - Where cling film is used for both high risk and raw foods, two different dispensers need to be provided, ideally different colours or clearly marked to prevent confusion.
Disposable aprons available and being used as required when meat preparation is taking place - Red disposable aprons and gloves must be available in the kitchen, and be used during raw prep. - White disposable aprons and gloves are available for all other tasks. e.g. deliveries, allergens, etc
Food protected from contamination during preparation and service - Appropriate separation of raw and high risk food needs to be maintained during both production and service. This would include proper spacing in any fridge or saladette unit, but also operational practices such as limiting handling of raw items such as eggs during service.
Where live shellfish are being prepared, are surfaces being properly sanitized before and after? - Prior to preparation, areas such as sinks or buckets must be sanitized for bacterial and viral contamination.

Line fridges and freezers

Are all fridges clean?
Are microwave lids in?
Are all contact services clean and sanitizer?
Are all fridge seals in good condition?

Practices

Delivery temperatures recorded - Every chilled or frozen delivery must be checked, and a temperature check recorded in the appropriate section of the kitchen documentation. Reject above 8° or -12° Celsius
Delivery stored within correct timescales - Refrigerate chilled and frozen food as soon as possible following delivery, with a target of no more than 45 mins outside of the chill chain.
Is hot holding being carried out safely? - If items are hot held, it must first have been heated to at least 75°C, then held above 65°C. Where stock pots are used, there must be a system in place where the stock is brought to a rolling boil, then maintained above 65°C. If the temperature is recorded below 65°C it must be used within 2 hours or discarded. If stock is left for extended periods of time, a tall, thinner stock pot can help to remove cool spots, or failing this, occasional stirring can have the same effect.
Where buffets are served, a buffet sheet must be completed for all buffets. - When buffets are served, a 'Hot Food Function Temperature Log Record' should be completed for each buffet. This is in addition to any other due diligence. The record must be filed in such a way as to be accessible.
Full set of Day Dots available along with freezer / large white labels - Sun- Sat Day Dots must be available, ideally in a suitable dispenser. Freezer labels / large white HACCP labels should also be available.
What is missing?
- Sunday
- Monday
- Tuesday
- Wednesday
- Thursday
- Friday
- Saturday
- HACCP
Correct day dotting practice being followed - Food should be dated with a maximum of 'day of production or defrost plus 3', but not exceeding any 'Use By' dates or manufacturers guidance. Longer life items are 'scored' later. These standards have been approved by our Primary Authority.
No evidence of re dotting - Food may not be re-day dotted, and any clear evidence of this will be treated seriously. To prevent any confusion and to show good washing practices, old day dots should be removed before containers are washed.
No food past Use by date - No food past its 'Use By' or 'Best Before' date may be in the kitchen or storage units. If food has been put to one side for any reason, it must be clearly labelled as 'not for human consumption'. (Check last nights close down checks)
Longer life labels being used correctly - Long life food such as sauces that have a limited life once opened or defrosted must have an appropriate date label attached to show opening and discard date, in line with manufacturers instructions.
Is the Ice Cream freezers clean and free from ice build up?
Refrigerated storage at 5°C or less - All refrigerated storage should be at 5°C or less. However during service temperatures of up to 8°C should be excepted (Do not penalise as long as 8° Celsius is not exceeded). Please Note: High Risk Fish should be stored not exceed 4°C
High risk food covered - All high risk food must be covered during storage. Saladettes may be uncovered where appropriate during peak service.
High Risk food not left out at ambient temperature - High risk foods requiring refrigeration must be refrigerated, except during preparation and service. On buffets refrigeration may be appropriate, but is not always required.
Relevant food cooked to 75°C and above, records available to demonstrate - All food must be cooked to achieve a core temperature of 75°C (unless otherwise stated in the brand cookbook), and there must be an appropriate record of this cooking temperature. Where poultry is cooked from raw (Most is pre-cooked), in addition to other checks, a x3 daily burger cook probe check must be recorded
Food hot held at least at 63°C, all holding units including displays checked & recorded - Food that is hot held must be kept at least 63°C, and this temperature must be checked every 2 hours. If not sold it must be discarded after 4 hours.
Where Altoshaams or similar ovens used, cooking records for this are required, correctly completed. - Records verifying the equipment is working correctly are required. This could be the Altoshaam cooking sheet from GK1, or 'Master Carver' or other appropriate paperwork.
Defrosting carried out under refrigeration and no evidence of uncontrolled defrosting - Staff should be managing prep levels by placing dated frozen foods under refrigeration, to defrost for the following day during service. This defrost should be done to an appropriate par level. If 'emergency' defrost is required, then it should be carefully controlled and done as an exception, rather than a standard practice.
Appropriate number of probe's available and working - At least one working food probe and one spare must be available at all times (if no spare, proof a replacement has been ordered would suffice). Depending on kitchen layout, more operational probes may be required, especially if remote kitchens are used.
Fresh Probe wipes available - Probe wipes must be available for use that are appropriate for cleaning probes, be to hand and be moist.
Probe and temperature gauges calibrated weekly - The food probes must be checked using ice/water test every period, and fridge/freezer gauges must be checked weekly using the probe for validation. This must be recorded on the 'calibration' sheet found on Nintex
All food waste disposed of in appropriate manner - Food waste must be appropriately discarded, into refuse bags that are tied up and discarded in to external waste bins.
Wounds and sores kept covered. - Food production and service staff must cover any cuts or sores that may come into contact with food, with a suitably coloured plaster or dressing.

Handwashing

Sufficient number of readily accessible wash hand basins with Hot and Cold running water and sinks draining correctly.
Wash hand basins used only for hand washing.
Wash hand basins provided with liquid soap and disposable towels in dispensers
Staff toilets / changing area clean and suitably equipped with soap, paper towels and toilet roll, with hot and cold water available at sink.
Lever or pad operated taps operating correctly or hand operated taps turned off using blue roll
Do kitchen team demonstrate awareness of when hand washing is required and wash their hands correctly
Get a food handler to wash their hands. Do they demonstrate correct procedure 1. Wet hands using hot water 2. Apply soap and scrub backs of hands, wrists, between fingers 3. Rinse with hot water 4. Towel dry 5. Turn off taps with towel
Name of food handler observed/questioned

Cleaning

Ecolab kitchen wall chart on display - The Ecolab kitchen wall chart must be displayed in the kitchen and any satellite kitchen, in a visible location. The current version should have a 60 second contact time for sanitiser
Appropriate Cleaning schedule available, fully completed by staff and counter signed by management. - The cleaning schedule should match the kitchen, ensuring all areas and equipment are covered. It must be signed by team members, and counter signed by management. The record should show issues - and not just be a 'tick box' exercise.
Sanitiser available and regularly used - Sanitiser must be made up into an appropriate number of spray bottles, and be available in prep areas for 'clean as you go'.
Evidence of 'clean as you go' - There should be no evidence of built up dirt/debris on prep surfaces, cleaning equipment must be to hand, and there should be no more than a limited amount of food debris on the floor during service times.
Disposable cloths/Paper towels used for cleaning surfaces - Only disposable cloths or paper towels should be used for cleaning food and hand contact surfaces in the kitchen.
Mops kept clean and/or dried between use - The kitchen team should be keeping mops clean, and allowing them to dry out between use. Keeping mops in buckets of dirty water is not allowed.
Deck scrubber available and used - The team must have a deck scrubber, with a handle, and there should be evidence it is being used on a daily basis to apply the cleaning solution to the floor for the 'end of night' clean.
Appropriate chemicals used for floor cleaning - The kitchen team should be using a suitable cleaner/degreaser, for cleaning the kitchen floor Maxi Magic should be used
Hand contact surfaces clean - All hand contact surfaces should be suitable clean, with no visible dirt, or 'braille effect'
Walls clean - The walls need to be in a clean, hygienic condition. All areas do not need a daily clean, but appropriate sections should be wiped down as part of daily cleaning, and all areas should be appropriately cleaned.
Floors and floor/wall junctions clean - The floor should be cleaned to an appropriate level, including under equipment. Use of swivel headed mops and desk scrubbers should help, but equipment must be pulled out where possible on at least a weekly basis for cleaning. The junctions of the wall/floor junctions should be kept suitably clean, as these are areas dirt of then builds up. If this area is damaged, there should be evidence it has been reported to property for repair.
Freezers / fridges clean - All areas of refrigeration equipment should be clean, with no evidence of spillages. Dust should be cleaned form any vents or heat exchanges. - Be thorough and check inner corners, door seals, hinges & wheels (use a torch!)
Freezers and fridges defrosted - There should be no excessive build-up of ice. Where blower units are dripping ice or water, this should be reported to property for action.
Ovens/microwaves clean - The inside of microwaves must be kept clean, along with all hand contact surfaces. Any rear vents should also be kept free of dust.
Sinks/wash hand basins clean - The sink and wash hand basin must be kept hygienically clean.
Dishwasher clean - The inside of the dishwasher must by hygienically clean, with evidence it is properly drained and cleaned at the end of each day.
Is the wall behind dishwasher clean?
Is there hot water readily available?
Are paper towels available?
Are Kitchen bins in good order?
Are rubber gauntlets/goggles/rubber apron available?
Manager understands or can locate the policy relating to "cleaning up bodily fluids" - Manager is aware of & understands the policy & has the correct PPE to comply

Structure

Cooking equipment in good state of repair - Cooking equipment should be in such a state of repair that they operate safely and achieve the correct temperatures, but also present cleanable surfaces. Defects that can be shown to be in the process of being actioned should not be penalised. This would normally be a 'reactive maintenance' sheet for the defect, no more than 1 month old, with appropriate VERISAE backup.
Refrigerated equipment in good state of repair. - Refrigeration equipment should be in such a state of repair that they operate safely and achieve the correct temperatures, but also present cleanable surfaces. Defects that can be shown to be in the process of being actioned should not be penalised. This would normally be a 'reactive maintenance' sheet for the defect, no more than 1 month old, although failure of units such as walk in freezers should be a 'same day' callout.
General structure walls, floors and ceilings in good repair - These surfaces should be well maintained. There may be minor defects, but there should be documentary evidence they are being addressed. This may be in the kitchen documentation, reactive maintenance sheet or recorded on VERISAE. Significant repairs issues, such as extensive areas of damaged flooring must have evidence they have been logged with property and logged on the weekly 'Managers Checks'
Preparation areas in good state of repair - Prep areas must be appropriate for the task, and any damage should be managed to prevent contamination, but also logged for repair.
Cupboards and storage areas in good state of repair - Storage areas should present clean, washable surfaces, and be in suitable repair.
Extractor canopy working and clean - The extractior canopy hood and should be clean. May show minor grease, in line with the cleaning schedule.
Filters in place and good condition - The canopy filters must be in good repair, and be in place when the kitchen is trading. If any are missing, this must be shown as being actioned, through a recent reactive maintenance book entry, viewable on VERISAE.
Insectocutor clean and units working - The insectocutor must be working, with no flickering bulbs, and in the case of 'sticky' units, there must be a sticky pad/roll in place.
Pest Contract in operation and all points noted in report actioned by management, Pest records available for visit within the last 10 weeks - There must be a pest control contract in place, with the management aware of any recommendations. Proof that these recommendations are being followed must be seen, such as reactive maintenance and MITIE records of work being logged. A visit should have taken place within the last 10 weeks (Normal frequency is 6 weeks),a and a copy of the report must be available to view. This would normally be a printed report in a folder, but if electronic reports are used the management must be able to quickly access the last report.
No evidence of pest activity or infestation - There must be no evidence of pest activity. This may include actual sightings, but could include droppings or other indicators. An initial step would be improved cleaning and an urgent pest contractor call-out.

KP area

Are all chemicals available and in correct dispensers?
Are all sinks clean?

Kitchen - Knowledge & Due Dil

Paperwork Completion / Training

All kitchen staff have completed basic food hygiene training - Kitchen team members must have completed a level 2 food hygiene certificate in the last 3 years. This will comply of an online course on MABLE, but a copy of the certificate must be in their staff folder. Check at least 3 recent kitchen recruits.
Do cleaning records accurately reflect conditions seen during audit? - Staff and managers have to record they have completed daily and weekly cleaning. This cleaning record should be factual, so if there are any areas that are not clean, this should be reflected in the cleaning records. It should also only cover equipment actually on site, and historic records should contain comments where problems have happened - every box ticked is likely not to be factually correct, and should be commented upon.
Opening and closing procedures accurately recorded - The opening and closing procedure is signed off by chef's on duty, and this needs to be factual. The checks for example refer to prep and par lists - does the site have them? Also there are unlikely to be no issues at all - so page after page of simply ticked boxes needs to be commented upon.
Are there any missing food hygiene records - The team should retain at least 6 months of records, and any missing records should be commented on. If records are missing but there is a suitable explanation WRITTEN in the records, this should be commented upon, but not penalised.
Is there evidence duty management properly check the kitchen daily? - Duty managers are expected to check the kitchen throughout the day, but specifically at the end of service. There should be evidence of their checks, most probably in the form of comments on either the Standards diary or the 'Chef's Daily Audit' sheet. A daily comment, either positive or critical should be encouraged for each day.
Where appropriate, are traceability records retained (especially mussels) with accurate temperature records - Traceability sheet completed and relevant healthmark tag attached. The policy states that this is only required for live mussels. However good practice will be for live mussels, oysters, lobsters etc.

Are first aid boxes available?

Is there a first aid box available?
Is anything missing? - select all that apply
- Blue Plasters (x20)
- Sterile Eye Pad (x2)
- Triangular Bandage (x4)
- Safety Pins / Adhesive Tape
- Large Wound Dressing (x2)
- Medium Wound Dressing (x6)
- Alcohol Free Wipes (1 packet)
- Latex-Free / Powder-Free Gloves (1 box)
- Burn Plasters (1 box)
- Burn Dressing (x2)

Confidence in Management

Use observation and questioning to ensure 2 stage cleaning process is being followed (Name food handler observed/questioned) - Effective cleaning and disinfectant should be completed in two stages (know as the 2 stage clean): 1. Remove visible dirt, grease and debris from the equipment or work top. 2. Apply a solution of Oasis Pro 16 using a clean cloth. If you are cleaning after preparing red meat, use disposable blue roll and discard after use. Continue until area is visibly clean. 3. Dry the area using disposable paper roll. 4. Spray sanitiser (Desgaurd) onto the clean surface and leave in place for at least 60 seconds (anything less and bacteria will not be destroyed.) 5. Wipe dry with disposable paper roll.
Name of food handler observed/questioned
Can kitchen team state at what temperature a chilled and frozen delivery should be rejected? - Chilled delivery should be rejected if it is above 8°C, frozen if above -12°C
Name of food handler observed/questioned
Can you tell me the maximum time allowed for a chilled / frozen delivery to be put away? - Refrigerate chilled and frozen food as soon as possible following delivery, with a target of no more than 45 mins outside of the chill chain.
Name of food handler observed/questioned
Can kitchen team state how long we are allowed to keep mussels for? - Mussels must be discarded 48 hours after receiving
Name of food handler observed/questioned
Can kitchen team state at what temperature food should be reheated to? - Food should be re heated to 75°C / 82°C in Scotland. There may be lower temperatures for specialist re-heating.
Name of food handler observed/questioned
Do kitchen team know where to find corrective actions if a critical control is not achieved? - These are all included in the Safety Policy, a copy of which should be stored in the Kitchen Office
Name of food handler observed/questioned
Can kitchen team state what actions should be taken in the event of a freezer breakdown? - If freezer is running above -12°C, physically check that food is still frozen. If it is, transfer to another freezer. If defrost has commenced, probe food and if below 8°C, transfer to fridge and apply day dot. Do not refreeze defrosted food. If food temperature has risen above 8°C, discard it.
Name of food handler observed/questioned
Do kitchen team know correct dosing of sanitiser if wall mounted dispenser was to break? - 25ml of concentrated sanitizer (Desguard) into a trigger bottle & then filled with water will give correct dilution for 60 second contact time
Name of food handler observed/questioned
For how long should a member of staff suffering from sickness and diarrhoea be excluded from work? - Staff must be excluded from the business until they are clear of symptoms for at least 48 hours
Name of food handler observed/questioned
Can a kitchen team member explain the correct allergen process? - Check the allergen guide, wash hands, new and clean utensils / chopping boards / crockery used, un-prepared fresh ingredients used where possible (prepared food may be used as long as no risk), placed separately from other dishes
Name of food handler observed/questioned
Pick a random dish, and ask the kitchen team member to explain to you all of the allergens it contains. List your findings below, include the dish asked for and the allergens explained to you by the team member.
Did they use the allergen guide?
Are Kitchen Due Diligence being completed correctly and accurately on the Nintex tablet? - Check Blast Chiller records are accurate
General manager must have signed off each weeks kitchen paperwork, and comment on the paperwork about issues and actions taken. - The manager must sign off the paperwork and comment on any issues identified, also recording what is to be done to rectify the issue. Where there genuinely are no issues, then as a minimum, a positive comment should be recorded. The only instance the GM does not do this check is when they are on holiday. Where there are issues, this must be reflected on in the Kitchen Handover comments on Nintex.

Bar & Cellar

Bar Audit Information

Select date
Bar Team on Duty

Bar

Are large ice scoops in correct sanitiser solution?
Ice machine clean - The ice machine should be hygienically cleaned, with no evidence internally of mould or scale build-up.
Insectocutor clean and units working - The insectocutor must be working, with no flickering bulbs.
Are the Glass-washers clean and free from mould and bacteria?
Are correct chemicals being used for machines?
Glass-wash area is clean? - Check floors including underneath equipment/tables, walls and externals of equipment
Is the bar using the correct knife and chopping board? - Green chopping board and knife allowed only
No foreign bodies in ice wells? - The ice wells should only have ice in it - no bottles, scoops, etc.
All prepared fruit is covered and stored correctly? - All prepared fruit food must be covered and stored in the fridge. An ice bath should be used during service to keep items below room temperature when stored outside of the fridge. Fruit maybe left uncovered for short periods of time during peak service, but must be covered as soon as appropriate.
Are fridge seals in good condition and clean?
Correct day dotting practice being followed - Food should be dated with a maximum of 'day of production or defrost plus 3', but not exceeding any 'Use By' dates or manufacturers guidance. Longer life items are 'scored' later. These standards have been approved by our Primary Authority.
Longer life labels (HACCP) being used correctly - Long life food such as sauces that have a limited life once opened or defrosted must have an appropriate date label attached to show opening and discard date, in line with manufacturers instructions. If no instructions on manufacturers label then item should be used within 28 days.
Is Celery stored separately, on bottom shelf and washed ready for use with a 'Washed' label?
Has the due diligence been completed correctly? - The cleaning schedule should match the bar, ensuring all areas and equipment are covered. It must be signed by team members, and counter signed by management. The record should show issues - and not just be a 'tick box' exercise.
Can the team explain the allergen service cycle?

Cellar

Insectocutor clean and units working - The insectocutor must be working, with no flickering bulbs.
Are gas cylinders being stored correctly and chained up if stored vertically?
No inappropriate food stored in cellar area - In the cellar area food storage should be discouraged. If unavoidable, only food that is suitable for storage at this temperature should be allowed, containerised if required for food safety.
Cleanliness of cellar - The cellar should be cleaned to an appropriate level. There should be limited evidence of any spillages, and indication that it is 'pulled out' and cleaned down on a regular basis.
Line Cleaning records available and up to date? - Line Cleaning should be completed every 2 weeks, and the correct chemicals used
Correct PPE available and in good condition? - Apron, Gloves and Googles should be available and in a good enough condition to protect the user appropriately

Browns NSF Food Safety Audit - 2019

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Walk-in Fridge

Walk-in Freezer/Freezers

Dry Store

Back Yard / Bin Area

Personal Hygiene / Uniform

Cross Contamination

Line fridges and freezers

Practices

Handwashing

Cleaning

Structure

KP area

Paperwork Completion / Training

Are first aid boxes available?

Confidence in Management

Bar Audit Information

Bar

Cellar

Related checklists

Browns NSF Food Safety Audit - 2019

Free Browns NSF Food Safety Audit - 2019 Checklist

Go digital today!

Convert your paper checklists into digital forms

Walk-in Fridge

Walk-in Freezer/Freezers

Dry Store

Back Yard / Bin Area

Personal Hygiene / Uniform

Cross Contamination

Line fridges and freezers

Practices

Handwashing

Cleaning

Structure

KP area

Paperwork Completion / Training

Are first aid boxes available?

Confidence in Management

Bar Audit Information

Bar

Cellar

Related checklists