Coal grill & bar audit

• Conducted on

  Date

• Prepared by

• Location
  Address

Food Safety

• Hand washing is correctly completed when needed and by all staff members at all times

  Yes

  No

• Hot water is available

  Yes

  No

• All products are in date with a fully complete label (product name, open date, discard date, initials)

  Yes

  No

• All kitchen staff have food safety training certificate

  Yes

  No

• Previous three months of food safety records are available

  Yes

  No

• Daily temperature checks completed and accurate, any issues are actioned accordingly

  Yes

  No

• Probe and probe wipes are available

• All fridge temperatures are between 1 - 5 degrees

• All freezer temperatures are less than -18 degrees

• Sanitizer is available and in use

  Yes

  No

• Cross contamination isn’t observed

  Yes

  No

• Chemicals have a designated, labelled storage area. Chemicals are all labelled correctly and not stored next to food.

  Yes

  No

• Any pest control issues raised by pest control/EHO have been actioned and completed

  Yes

  No

  N/A

• Staff are aware of allergen information and communicate customer information to kitchen when needed

  Yes

  No

• Ice handling procedures are followed

  Yes

  No

• Only approved suppliers are used

  Yes

  No

Cleanliness

• External floor, tables, chairs, foliage, windows and signage are all clean and in good working order

  Yes

  No

• Internal floors, tables, chairs, cutlery (polished), menus, and fixings all clean and well maintained

  Yes

  No

• Customer toilets clean and stocked, floors, sink, taps, mirrors clean and hand soap available

  Yes

  No

• Staff toilets, floors, sink, taps, mirrors clean and hand soap available

  Yes

  No

• All Kitchen floors, walls, fridges (including seals) and equipment cleaned and in good repair

  Yes

  No

• All BOH areas including office, stock rooms and changing rooms clean and in good repair

  Yes

  No

Service

• Customers are warmly greeted within 30seconds of arrival

  Yes

  No

• Only relevant menus are displayed at the tables

  Yes

  No

• Staff have a good knowledge of menu

  Yes

  No

• Staff upsell to customers offering add-ons

  Yes

  No

• Front of house react to kitchen bell within 30 seconds

  Yes

  No

• Res diary in use 100% compliance

  Yes

  No

• Manager in charge reacts to any issues on shift in the correct manner and resolves them ASAP

  Yes

  No

• Customer menu requests are honoured where possible

  Yes

  No

  N/A

• All lights are in working order including signage

  Yes

  No

• Music is on

  Yes

  No

• Customer wait for starters from ordering is no more than 10 minutes

  Yes

  No

  N/A

• Customer wait for mains is no more than 15 minutes from ordering or “mains away”

  Yes

  No

  N/A

• Customer wait for desserts is no more than 10 minutes from ordering

  Yes

  No

  N/A

Quality

• All menu products built to spec

  Yes

  No

• All menu products are available

  Yes

  No

• Products are not half built and left to stand for longer than one minute.

  Yes

  No

• All stock is rotated correctly and FIFO is in use

  Yes

  No

Shift control

• Positioning guide in use and up to date at all times

  Yes

  No

• Daily Sales targets displayed

  Yes

  No

• Team brief at start of shift completed with all staff members

  Yes

  No

• Daily job list in use and communicated to staff

  Yes

  No

• Shift is rush ready for peak periods

  Yes

  No

• All kitchen staff wearing correct, clean uniform with correct footwear, hair covered and a beard snood in place if necessary

  Yes

  No

• All front of house staff wearing correct, clean and ironed uniform

  Yes

  No

• Action plan from previous audit available

  Yes

  No

  N/A