Information

  • Audit Title

  • Site Name:

  • BUN Number:

  • RBM:

  • Operations Manager:

  • Audit Carried out By:

  • Persons Present in Kitchen:

  • Period:

  • Conducted on

  • Welcome to The Castle Kitchen Check on iAuditor.

    Please follow the same process with this template as you would The Castle Ultimate Audit.

    This is an additional due diligence document which should be used alongside Blue Sky checks.

    If you have any questions regarding this or an other templates contact Ewan at The Royal Standard.

Chilled & Frozen Storage

  • Is the fridge and freezer running at correct temperature

  • All food within its ‘Use By’ or ‘Best Before’ date

  • All food is correctly labelled and date coded

  • Raw food and high risk food segregated

  • Food is not stored on the floor and at a minimum of 6 inches.

  • All food being defrosted is refrigerated, covered and labelled

  • Are raw fish items stored below cooked fish items

  • Are all glass items stored on bottom shelf

  • Have food items been removed from delivery packaging?

  • Are sanitised labels being used

  • Are all sanitised items covered

  • Is the fridge clean and tidy and lights working.

  • Are the chiller curtains in place and un damaged

  • Are all items decanted in freezer stored with original label

  • Is freezer tidy and floor free of ice

  • No signs of in house freezing?

Food Preparation

  • Cook Matrix is up to date and displayed or readily available

  • Equipment and utensils are in good working order

  • Any glass in the kitchen is stored below food storage or prep areas on the lowest possible shelf and no heavy equipment above head high?

  • Equipment, work area and hand-contact surfaces are clean and sanitised with no contamination risks

  • Food sanitiser is available and in being used to guidelines.

  • Are colour coded cloths available an in correct use

  • Preparation of all raw foods or food containing high risk allergens is completed in a separate area or a full sanitisation is competed between tasks.🚫

Kitchen Fridges and Freezers

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

  • Are all food items covered on arrival and stored correctly.

  • Are fridges and freezers running at correct temperature?

  • Are all fridges clean and seals in good condition.

  • Any herbs/fruits in outer packaging?

KP / Dish Wash Area

  • Is the dishwasher in good working order?

  • Is the wall behind dishwasher clean

  • Are all chemicals available and in correct dispensers

  • Are rubber gauntlets/goggles/rubber apron available

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

  • Are Kitchen bins in good order

  • Is hand spray clean

Cleaning & Hygiene

  • Frequent hand washing is observed. Team Members adhering to uniform/jewellery policy

  • Are all chefs wearing correct uniform?

  • Wash hand basins are clean and have supplies of hot water, soap and paper towels

  • No build up of grease, carbon or dirt on any equipment, structures or floor in line with the cleaning schedule

  • Are all chefs clean?

  • Equipment is in good condition and there is adequate provision

Extraction

  • The extraction is working effectively during service and preparation and canopy lighting is working.

  • The filters and canopy are clean and free from grease and dirt and lights working?

Kitchen Mainternance/Safety

  • Are all lights working?

  • All the equipment in good working order?

  • Is the foor clean and in good condition?

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

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

  • Is there working weighing scales & raw meat scales available?

  • Is there a separate raw meat cling film dispenser, raw meat gloves and aprons stored in a sealed container?

  • Is there three probes available and all body's clean?

  • Are all fridges and freezers clearly numbered?

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

  • Are fire extinguisher of the floor?

  • Are all fire doors closed?

Dry Store

  • Are all items in date?

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

  • Are allergens on bottom shelf?

  • 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?

  • Floors Clean and Swept?

  • All outer packaging removed?

Are there any additional cleaning issues?

  • Please take down any cleaning issue or take photos

Company Policy & Procedures

  • Is the grill mapping poster displayed and complete?

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

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

  • Is there two tread stepladder available and locked up?

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

  • Is there a nominated first aider?

Pest Activity

  • Is business clear of any pest activity and record last date of visit? If there is live pest activity, is the management team aware of the process of managing Mitie (they should be in attendance at site every two days)

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

  • If there is Pest Activity, What is being Investigated:

Due Diligence

  • Any Chemicals OOD? Please check Mikrochlor and Probe Wipes

  • Is the due diligence being completed correctly and, at the correct times?

  • Has the blast chiller record been filled out corectly? Please select N/A If not applicable.

  • Is the Mitchells & Butlers Pink Safety Policy book in the kitchen and signed?

  • Has the RBM'S checklist been signed?

  • Select from range

Bin Area

  • All external bins are clean and lidded and area is tidy and free of debris and grease.

Kitchen Questions

  • Please ask the kitchen team member the following questions and ensure they can answer confidently.

  • What are Yellow / Red Cloths for?

  • What temperature should food reach when heating?

  • What is the contact time for Sanitiser?

  • Are training training shorts required?

  • Please detail any additional questions asked

Bar and Cellar

  • Is everything in date on bar/ day dotscorrect?

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

  • Add media

  • All herbs,fruits removed from outer packaging?

  • Are fridge seals in good condition and clean?

  • Are gas cylinders being stored correctly?

  • Is ice machine free of mould and any build up?

  • All drink in date?

  • Is Celler card being filled in?

  • Is Celery stored separately? This is an allergen and must be labelled correctly.

Staff Areas

  • Are staff changing areas and toilets clean and tidy?

Inspection follow up - Review any reports received since last inspection?

  • All External Audit e.g. EHO & NSF & 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

  • Duty manager advised to print report with agreed action and place in relevant period on buisness due dilligence section 18.

Blue Sky

  • EHO Report Requested? Please note any issues

  • Due Diligence Accurate?

  • Any Evidence of Due Diligence Falsification?

  • Probe & Scale Calibration Completed?

  • Visitor Health Check being Completed before entry to the kitchen?

  • Pest Management Form Completed Twice Daily?

  • GM Periodic and Weekly Checks being Completed? Please note any non compliance

  • Please note any non compliance or issues with Blue Sky checks

Sign off

  • Chefs Signature

  • GM signature

  • Auditor Signature

  • Pass or Failed Audit

  • Please enter any comments and summarise this audit

  • Please ensure this report is completed fully and accurately. Your RBM should be made aware and investigations completed for any due diligence falsifications or issues whereby a poor EHO / NSF score would be given, these issues should be addressed immediately and corrective actions noted.

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.