Title Page
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Cafe:
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Conducted on
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Prepared by
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Location
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Who's on shift?
Golden Escalation Summary
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GE1: Is there effective Handwash facilities in the Café?
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GE2: Was there serious Food Safety Cleaning issues highlighted on audit, that pose a serious and immediate food safety risk?
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GE3: Was there an immediate risk to customers due to Allergen policies not being followed?
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GE4: Did the Fryers / Fryer management pose a serious fire risk?
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GE5: Was there a risk of cross-contamination between Raw and RTE food, that posed a serious and immediate risk to Food Safety?
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GE6: Are items being stored within their use-by date and is date labelling policy correctly followed
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GE7: Was there evidence that food was actively being stored in Fridges/Freezers that were outside of safe working temperatures?
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GE8: Were there multiple gaps in Safety Training or were key training materials not available?
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GE9: Was annual Fire Safety Refresher training missing or was Fire Safety Logbook not up to date?
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GE10: Are Café diary records fully complete - daily/weekly/monthly checks, cleaning records, weekly probe calibration
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GE11: Were there numerous gaps in Team Knowledge, that posed a serious safety risk?
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GE12: Did the Café Leadership on the day, give auditor confidence that Food Safety & Health and Safety was well understood and controlled
Question Set
FOH Food Safety: 1)Cleaning
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1.1 Is the condiment area clean and does it represent Clean As You Go Standards?
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1.2 Is the baby food station clean and does it represent Clean As You Go Standards?
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1.3 Is the cake/impulse/prepacked food display area clean & does it represent Clean As You Go Standards?
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1.4 Are fixed/movable tables & chairs clean and do they represent Clean As You Go Standards?
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1.5 Are FOH chillers clean and do they represent Clean As You Go Standards?
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1.6 Are the drinks stations & ice buckets clean and do they represent Clean As You Go Standards?
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1.7 Are serving areas clean & tidy and do they represent Clean as you Go Standards?
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1.8 Is the floor clean and does it represent Clean As You Go Standards?
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1.9 Are the walls clean and do they represent Clean As You Go Standards?
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1.10 Is the ceiling clean and does it represent Clean As You Go Standards?
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1.11 Is Aseptopol available for use?
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1.12 Is Aseptopol diluted correctly?
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1.13 Is Aseptopol applied for the required contact time?
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1.14 Is the storage provision for cleaning equipment adequate?
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1.15 Is cleaning equipment in good condition?
FOH Food Safety: 2)Food Safety & Hygiene
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2.1 Are fridges in good condition/operating at the correct temperature?
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2.2 Are freezers in good condition/operating at the correct temperature?
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2.3 Is hot-holding equipment in good condition/holding food stored inside above 65°C?
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2.4 Are coffee machines in good condition?
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2.5 Are drinks blenders in good condition?
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2.6 Do Team Members have their hair tied back?
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2.7 Are Team Members following the uniform policy?
FOH People Safety - 3)Cleaning
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3.1 Is wet floor signage available?
FOH People Safety - 4)Structure & Maintenance
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4.1 Is the floor in good repair (no broken tiles, carpet coming away etc.)?
FOH People Safety - 5)Health & Safety
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5.1 Are FOH highchairs in good repair?
FOH People Safety - 6)Social Distancing Controls
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6.1 Is Track and Trace information being recorded when customers are dining in?
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6.2 Are customer flow measures in place (are the correct national, guidelines being followed)?
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6.3 Are alcohol-based hand gels (minimum alcohol content of 60%) available?
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6.4 During your visit, did you visibly see team member/s cleaning front of house?
FOH Regulatory - 7)Operational Control
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7.1 Are Menu boards displayed and in good repair?
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7.2 Is the allergen folder available, with the latest version of the Allergen Matrix?
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7.3 Are Team Members able to explain the Allergen process?
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7.4 Is the allergen notice displayed at the point of sale?
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7.5 Are Team Members able to explain the correct milk jug colour coding system?
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7.6 Are Team Members able to demonstrate the correct process for cleaning steam wand?
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7.7 Is there adequate stock rotation and implementation of FIFO?
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7.8 Are items were being stored within their use-by date?
Kitchen Food Safety - 8)Cleaning
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8.1 Are raw prep areas clean and do they represent Clean as you Go Standards?
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8.2 Are ready to eat food prep areas clean and do they represent Clean as you Go Standards?
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8.3 Are refrigerators maintained in a clean condition?
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8.4 Are freezers maintained in a clean condition?
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8.5 Is cooking equipment (ovens/induction hobs/grills) maintained in a clean condition?
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8.6 Are oven canopy/extract clean, considering active production?
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8.7 Is equipment washing sink clean?
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8.8 Are storage areas clean and free from contamination risks?
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8.9 Are walls clean, considering active production?
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8.10 Is the floor clean and does it represent Clean As You Go Standards, considering active production?
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8.11 Is the waste area clean and does it represent Clean as you Go standards?
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8.12 Is the storage provision for cleaning equipment adequate?
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8.13 Is the storage space for chemicals too close to food and drink?
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8.14 Are the correct dishwashing chemicals being used?
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8.15 Is Aseptopol available for use?
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8.16 Is Aseptopol diluted correctly?
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8.17 Is Aseptopol applied for the required contact time?
Kitchen Food Safety - 9)Food Safety & Hygiene
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9.1 Are Team Members able to correctly explain defrosting methods?
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9.2 Are Team Members able to explain the process for washing salads?
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9.3 Are Team Members able to explain the correct process of raw food handling?
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9.4 Are Team Members able to explain vegan food preparation methods?
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9.5 Are Team Members able to explain vegetarian food preparation methods?
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9.6 Are Team Members able to explain the relevant food temperatures?
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9.7 Are Team Members able to explain the process for food safety complaint handling?
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9.8 Is there adequate equipment for raw & RTE e.g. boards, knives, cling film, sanitiser, aprons?
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9.9 Is there a designated raw food preparation area?
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9.10 Are wash hand basins labelled for designated use?
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9.11 Is there running hot and cold water/is the drainage adequate to the wash hand basin?
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9.12 Do hand wash basin have the correct Ecolab hand soap?
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9.13 Do wash hand basins have a supply of blue roll/hand dryer?
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9.14 Are x2 working probe thermometers available?
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9.15 Are probes stored in a hygienic location?
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9.16 Are probe thermometers clean?
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9.17 Are the correct wipes used to sanitise the probe?
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9.18 Are wipes in date and not dry?
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9.19 Are chopping boards in good condition/suitably stored?
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9.21 Are plastic jugs in good condition/suitably stored?
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9.22 Are knives in good condition/suitably stored?
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9.23 QUESTION PAUSED FRO TIME BEING WHILE POLICY UPDATED: Is dedicated equipment in place to reduce the risk of allergen cross contamination (Fryers)?
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9.24 Are dishwasher, trollies and trays in good condition?
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9.25 Are fridges in good condition/operating at the correct temperature?
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9.26 Are freezers in good condition/operating at the correct temperature?
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9.27 Are raw products kept apart from RTE products at all times during storage?
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9.28 Is the salad deck in good condition/operating at the correct temperature?
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9.29 Is hot-holding equipment in good condition/holding food stored inside above 65°C?
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9.30 Are microwavable containers and lids in good condition?
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9.31 Are Ice containers and scoops in good condition?
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9.32 Are plates, bowls, cups and saucers, milk jugs, spoons, knives and forks in good condition?
Kitchen Food Safety - 10)Pest Management
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10.1 If there is pest activity, are suitable controls in place?
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10.2 Are Electrical Fly Killers suitably placed, working and clean?
Kitchen Food Safety - 11)Structure & Maintenance
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11.1 Can the GM/TL correctly detail the process for removal/cleaning/replacement of canopy filters?
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11.2 Are walls including behind equipment and at high-level free from damage and impervious?
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11.3 Is the floor including underneath equipment/wall-floor junctions free from damage and impervious?
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11.4 Are ceiling and/or exposed high-level pipework in good condition?
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11.5 Is there adequate natural and/or mechanical ventilation?
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11.6 Is lighting adequate to all work and storage areas and is it suitable for purpose?
Kitchen Food Safety - 12)Operational Control
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12.1 Are Team Members following the uniform policy?
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12.2 Is waste oil adequately managed/taken to Tesco waste oil area/stored frozen?
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12.3 Are there hazards present due to the back to back operation (any shared working and storage areas)?
Kitchen People Safety - 13) Health & Safety
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13.1 Are all chemicals in use approved/is the correct PPE in use?
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13.2 Are grills in good condition/safe to use?
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13.3 Are toasters in good condition/safe to use?
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13.4 Is the Merrychef in good condition/safe to use?
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13.5 Are microwaves in good condition/safe to use?
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13.6 Are induction hobs in good condition/safe to use?
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13.7 Are bain-maries/hot holding cupboards in good condition/safe to use?
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13.8 Are pots, pans and gastro trays in good condition/safe to use?
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13.9 Are fryers labelled/in good condition/safe to use?
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13.10 Is the GM/TL able to explain the process for cleaning fryers/last date they were cleaned?
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13.11 Are kick stools available/in good condition/stored appropriately?
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13.12 Is electrical & gas equipment in good condition/isolation switches labelled/visible/accessible?
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13.13 Are Team Members able to explain the process for reporting of accidents/illnesses/near-misses?
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13.14 Are Team Members able to explain the safe system of work for manual handling?
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13.15 Are Team Members able to explain the processes for safe cleaning of spills?
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13.16 Are Team Members able to explain the safe systems of work for slips/trips and burns/cuts?
Kitchen People Safety - 14) Fire Safety
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14.1 Is fire fighting equipment, including wet chemical extinguishers, suitably located/in date?
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14.3 Are fire doors kept closed/fire routes not obstructed?
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14.4 Are fire retardant ceiling tiles in place?
BOH People Safety - 15)Cleaning
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15.1 Are storage areas clean and tidy and do they represent Clean as you Go standards?
BOH People Safety - 16) Health & Safety
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16.1 Are there any safety hazards such as trailing wires/overloaded power points?
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16.2 Are there any safety hazards such overloaded shelves?
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16.3 Is cleaning equipment in good condition?
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16.4 Is wet floor signage available?
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16.5 Are dishwasher chemicals stored off the floor or in a suitably ventilated environment?
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16.6 Are Team Members signing in every shift?
BOH People Safety - 17)Structure & Maintenance
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17.1 Are locker and changing facilities available, suitable and being used?
Management of Food Safety - 18)Record Keeping
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18.1 Are daily/weekly checks completed correctly in the Café Diary?
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18.2 Are monthly checks completed correctly in the Café Diary?
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18.3 Is the probe calibrated once a week and recorded in the Café Diary?
Management of Food Safety - 19)Pest Management
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19.1 Are Managers aware of the findings from Store Pest Contractor visits?
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19.2 Are Team Members able to explain the process for reporting pest activity?
Management of People Safety - 20)Record Keeping
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20.1 Is the Fire Safety Logbook available/completed correctly?
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20.2 Is Fire Safety Logbook training available/refreshed annually and recorded on Fourth?
Management of People Safety - 21)Health & Safety
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21.1 Is the Health & Safety poster displayed in a prominent position BOH?
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21.2 Is the poster completed with Safety Manager's details/Safety Team email/Ops Manager’s details?
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21.3 Is the first aid box fully stocked?
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21.4 Does the GM/TL have a good understanding of the system of reporting incidents on the Link?
Management of Regulations - 22)Record Keeping
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22.1 Are records available to show that pressure vessels have been tested?
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22.2 Have all Team Members completed Café Safety Training (6 wks of start date) on Click & Learn?
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22.3 Have all Team Members been trained in the Tesco Café Toolkit and is this recorded on Fourth?
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22.4 Have all Team Members been trained on the Café Diary and is it recorded on Fourth?
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22.5 Is Ecolab COSHH Training available for all Team Members and recorded on Click & Learn?
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22.6 Are all Ecolab COSHH Risk Assessments available?
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22.7 Are Safety Data Sheets (MSDSs) available for all chemicals in use?
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22.9 Do new and expectant mothers' have a current risk assessment?
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22.10 Is the Employers Liability Certificate displayed in a prominent position BOH?
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22.11 Is the Café Safety Toolkit available?
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22.12 Is the Safety Policy Statement displayed in a prominent position BOH?
Management of Regulations - 23)Operational Control
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23.1 Is the Cafe Shift Plan being utilised?
