Title Page

  • Document No.

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  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

At the arrival

  • General feedback based on the visit today

  • Was the restaurant access doors securely closed on arrival if not operating?

Storage

  • Is all refrigeration units within the temperature range, fridges below 5 degrees and freezer below -12? If not is there any corrective action in place?

  • Is FIFO system been followed correctly?

  • All food properly covered?

  • Are all the products stored avoiding risks of cross contamination e.g. Raw food with good separation, Livers and Prego at bottom shelves, Livers not stored in shallow containers?

  • Are all food requiring defrost inside refrigeration units?

  • Are all food products stored off the floor?

Storage Critical Contraventions

  • Food in the fridge below 8 degrees? If is above what corrective actions are in place?

  • Raw food stored at the bottom shelves?

  • Are all the food within the manufacturer's use by date (if past date, please specify what and date marked)

Preparation

  • Are the food preparation area clean?

  • Preparation area free of any chemicals posing risk of contamination?

  • Preparation area free of any risk of physical contamination?

  • Are all food utensils properly clean and free of any dirty?

  • Cross contamination free? e.g. Grillers using plastic appron during the loading of raw chicken?

  • Are the stages of cleaning been followed correctly? Is the 30 seconds contact time been applied?

  • Are the Grillers capable to clearly explain the two stages of cleaning? e.g. First clean and after disinfect.

  • Mayo on the saladete within the cold hold temperature range of 1-5 degrees? If not, what are the systems in place to ensure mayo is discarded after 4 hours?

Preparation critical contraventions

  • Are the raw and cooked/ ready to eat food properly separated?

  • Are the work surfaces and utensils sanitised after handling raw products?

  • Nandocas hand wash observed?

Hot hold critical

  • Hot hold products (Chicken, rice and Creamy mash) held within the temperature range above 63 degrees? If not, what actions are in place?

Hot hold

  • Are smaller chicken products like wings, burgers, butterfly and thighs kept inside smaller gastronomers with lids?

  • If any chicken products or rice are within temperature below 63 degrees, is there 2 hours rule applied?

  • Hot hold closed and not left open unnecessarily?

Back Kitchen

  • Are recommendations and actions from Mitie completed?

  • Are the walls clean, including behind units?

  • Are the floors and corners clean?

  • Are the doors frame clean?

  • Framework, legs and feet of equipment clean?

  • Are all hand contact surfaces clean? e.g. Oven handle, fridge handle, chicken loading trolley?

  • Is the loading trolley clean including underneath?

  • Is the dishwasher and glass washer clean inside without any evidence of "Pink bacteria"?

  • Are the probe in clean and in good condition with wipes available?

Walk in fridge/ Walk in freezer

  • Are the walls clean?

  • Are the floors and corners clean?

  • Is the ceiling clean?

  • Clean shelves?

Front Kitchen/ Till area

  • Are the walls clean?

  • Are the floors and corners clean?

  • Framework, legs and feet of equipment clean?

  • Is the area beneath front grill clean?

  • Are the floors under the units and behind hot holding equipment clean and free of any food debris?

  • Area under the fryer generally clean and free of grease?

  • Is the toaster machine clean including the vents in front of it?

  • Are the equipment cabling clean and in good condition not posing any risk to H&S?

Foreign body contamination

  • Are glass bottles out of boxes kept inside a tray when in the walking fridge?

  • Is chopping block and working tools kept in good condition? e.g. Tong handle cracking posing potential risk of physical contamination?

  • Food preparation area free of any glass? Plastic cups should be used by food handlers.

  • Is the olive sign displayed?

  • Are the lights in food preparation area protected with diffusers?

Cleaning procedures

  • Is the cleaning rota clear and with methods of use, PPE and frequency of cleaning specified?

  • Are all the cleaning tasks signed recently and completed satisfactorily?

  • Colour coded equipment kept separated e.g. Red mops away of food preparation area?

Equipment/ Structure

  • Are the oven seals and fridge seals in good condition and not cracked?

  • Is hot water available on site?

  • Are all floors, walls and ceilings in good condition not posing any H&S risks nor making cleaning difficult?

  • Maintenance in the restaurant generally good?

Personal Hygiene

  • Is the hand wash sink in customer's and back of house areas fully equipped with soap, hand towels and hot water?

  • Is the hand wash sink with easy access without any obstruction?

  • Correct hand wash procedures been followed?

  • Are Grillers and coordinators wearing caps and appropriate approns?

  • No jewellery been used, if so, only plain ring or sleeper earrings?

Restaurant area

  • Are the floor clean and free of any food debris?

  • Yoghurt machine clean including side tray and vents?

  • Is ice machine clean?

  • Cupboard under the coke machine clean, free of liquid, syrup or food debris?

  • High chairs clean and with safety sticker behind?

Customer toilets

  • Hand wash basin clean?

  • Are the walls, floors and ceiling clean including the air conditioning vents?

  • Toilet bowls clean?

  • Soap available and hand dryer clean and in good working condition?

Pest Control

  • Is the site clear of any evidence of pest activities evidence e.g. Mice droppings?

  • If there is activity, is the pest sighting sheet in use?

  • Is the bin room area or backyard clean and tidy?<br>

Office

  • Is HACCP documentation in order with all actions followed? The past 13 HACCP should be located in the file.

  • Food and Safety on e-learning completed in within 8 weeks of new Nandoca started?

Allergy Management

  • Is the food specification book available?

  • Is the duty Manager able to explain allergy enquiry procedure as per the Safety Manual?

  • Allergy flags available?

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.