Information
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Document No.
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Audit Title
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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
Info
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Venue name:
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Your name:
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Date of check:
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Day if week:
- Monday
- Tuesday
- Wednesday
- Thursday
- Friday
- Saturday
- Sunday
Checks
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All fridges must be wiped thoroughly, doors, inside, tops, handles
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All shelves should be cleared of glasses and shelves wiped down. Non-stick webbing put through the wash if necessary. Shelved then restacked.
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All stainless steel surfaces must be cleaned thoroughly with soapy water and dried. This includes the underside of surfaces, speed rails, and shelves with bottles on!
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All post mix guns should be cleaned thoroughly including metal piping and holster.
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All bottles in speed rails AND back bar need to be wiped down clean and polished
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Ceilings should be checked for splashing and wiped down.
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Fridges need to be restocked with beer, sorts, champagnes etc. Bottled water!
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Once line checks have been completed, stations need speed rail spirits restocking.
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Back bar must be restocked, and re-merchandised (all bottles forward facing and well-spaced.)
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Tills wiped clean, and lower back bar wiped down. Back bar must be free from ALL clutter.
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ALL clutter underneath stations must be cleared out. No glassware, no bottle caps, no slices of mouldy lemon hiding at the back must remain. Same for under fridge edges. Use a torch!
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Floor behind bar mopped including under stations.
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Bar top must be scrubbed clean.
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Underside lip of bar, and area around sinks, and underside of ALL steels cleaned, these are usually missed.
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Sinks of bars to be properly cleaned and properly dried!!!!
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Bar equipment must be relaid for service.
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Bins removed from bar.
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Mop bucket and soapy water buckets removed from bar and rinsed.
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Straws and Napkins.
Summary
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Sign:
