Information
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Document No.
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CATERING TEAM & DINING ROOM AUDIT - CHICHESTER
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Team appearance, PPE and professionalism
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Team appearance, PPE and professionalism
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Hats / hair nets are worn and hair management program is in place (long hair and facial hair)
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Staff are presentable with correct uniform, shirt tucked in and apron worn?
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Name badges worn or Name embroderred on shirt/jacket.
Team Management
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Workplace fire systems inspection - in place / functional / in date - evacuation plans displayed
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Information boards and team messages are current and well organised
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One person from the workgroup is qualified to render first aid and rostered on at all times. As a minimum all deptment heads will be suitably first aid qualified.
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Emergency Warden, Chief Warden and nominated first aider board displays onsite personnel with contact numbers
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Team are confident with emergency procedures if a diner is choking, suffering a heart attack or going into anaphylactic shock. Procedures are clear and practised.
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5 Step completed as per SOW
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Hazard Observations completed as per SOW
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SWI library is accessible to all staff and staff have signed off on common tasks, ensure all SWI are current.
Dining Room inspection
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Entry and exit doors are clean and operational
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Correct cleaning, hygiene and sanitising procedures in dining room evidenced to ensure all HACCP requirments are met. i.e. use of gloves, sanitisers, food handling etc.
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Condiment bottles - refrigerated and cleaned between service
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Dining room floor, cleaned to a high standard including under tables and bains
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Benches, cupboards in good working order and cleaned, including shelving, inside and underneath.
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Cold bains, self serve benches in good working order and cleaned, including shelving and underneath.
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Walls and ceilings are clean and unmarked
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Dining room tables, chairs and table cloths are spotless and replaced as required. Wiping of tables to be actively managed during service periods with regular wiping down and sanitising.
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Salt & Pepper shakers, toothpick holders and serviette dispensers clean and stocked. Each table has a complete set.
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Equipment - Drink dispensers and ZIP water units, are de-scaled as required, operational and clean.
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Equipment - Scope Fridges, Freezers are operational and clean.
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Remove and clean light covers as required. Maintenance request submitted?
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Air conditioners and fans clean (including filter), serviceable and actively controlled , filters cleaned no less than once per week. Maintenance request submitted?
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Cleaning units operational and utilised. Unservicable units to be reported to maintenance
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Curtains / blinds / shutters throughout the Dining room / kitchen areas shall be laundered / cleaned as necessary.
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Posters, signage and table talker are current, clean and branded with FMG logo?
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Ambiance is actively managed including TV / radio volume and room temperature.
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Food Service equipment that is broken or not operational is tagged out and a maintenance request has been submitted.
Cutlery/Crockery inspection
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Clean, unmarked and dry with sufficient stock available.
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Crockery, and plastic ware to be stain free and sanitised weekly as a minimum.
Entry Foyer / Bag area
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All Air Curtains are operational and clean
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Hand Wash facilities are operational and soap and paper towelling available at all times. Non Flammable hand sanitiser to be stocked and in use only.
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Shelving to be clean and serviceable
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Walls and ceilings are clean and unmarked
Ablutions/Cleaning Room inspection
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Toilets clean with adequate supplies and clear hygiene instructions for the team
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Door latches are in working order.
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Cleaning Room neat, clean and tidy
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Female toilet sanitary bin is professionally labeled with last service date, signage and bags are supplied - weekly service.
