CMI/NSF - Kitchen Audit

Have all kitchen staff passed BFH2?

Are all temp records readily available and in one place?

Is chefs Daily Audit completed and signed off by staff and management?

Do temp records include all fridges and freezers?

Are temps records completed daily?

Are delivery temps correct?

Are storage temps less than 8C?

Is all food cooked or reheated to 75C

Are GN3016M hazard analysis sheets displayed in kitchen?

Is kitchen keeping raw meat chopping boards and knives separately

Are kitchen staff wearing clean jackets and aprons?

Are soap and paper towels available at hand wash stations?

Is a clean probe thermometer available and in use?

Does the probe calibrate correctly in melting ice?

Are probe wipes available?

Is all food within its use by date?

Is day dot system in correct use?

Is all food covered?

Are red tongs available for handling meat?

Are other tongs available?

Are chopping boards in good condition?

Is all raw prep completed completed outside of opening hours?

Has pest contractor visited in last ten weeks?

Has pest contractor actions been done?

Is equipment clean including handles and controls?

Is insecticutor clean?

Are walls clean?

Are all fridge and freezer seals clean

Are the cabinet wheels clean

Are the KP station shelving and door runners on the stainless steel unit spotless

Are floors clean under equipment?

Is Jeyes wall chart displayed?

Can staff demonstrate correct method of sanitising surfaces?

Is bin store free of litter?