Title Page
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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
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Is the whole area clean and tidy?
- Standards Met
- Standards not met in Tesco-run colleague room
- Advisory - Walls not clean
- Advisory - Floors not clean
- Advisory - Ceiling not clean
- Oven canopy not clean
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Are all colleagues wearing the correct uniform which is clean, including hats, coats, jackets and aprons where required?
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Do all colleagues have neat, short or tied back hair and are they wearing appropriate hair coverings correctly?
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Are all colleagues following the jewelry and nails policies?
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Is there a suitable and sufficient supply of hot and cold running water available at all sinks?
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Are all wash hand basins accessible and clean, have the correct soap, and working hand dryer (or disposable hand towels)?
- Standards met
- Standards not met in Tesco-run colleague room
- Advisory - Not accessible for use
- Advisory - Not clean
- Advisory - Correct soap not available
- Advisory - Hand dryer not working and no disposable hand towels available
- Advisory - Disposable hand towels not available to turn off hand operated taps
- Advisory - No hand wash basin present
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Are all colleagues following the hand washing policy?
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Is the equipment washing sink clean, easily accessible and have a sink plug and draining board?
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Is Aseptopol and all other required cleaning chemicals available for use, and used correctly?
- Standards met
- Standards not met in Tesco-run colleague room
- Advisory - No Aseptopol
- Advisory - No dedicated spray bottles
- Advisory - No dedicated whale or pelican pumps
- Advisory - Not diluted correctly
- Advisory - Colleague not aware of contact times
- Advisory - No gloves worn when using product
- Advisory - Sink does not have dilution markings
- Advisory - Other required chemicals not available for use
- Advisory - Unauthorised chemicals in use
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Is the cleaning document and relevant chemical usage cards, available?
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Are the correct cloths available to clean preparation surfaces and equipment?
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Are all serving or preparation utensils in a clean and undamaged condition?
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Are all food preparation and food storage areas free from risks of contamination?
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Are the correct colour-coded serving and preparation utensils in use?
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Is all equipment in a clean and food safe, undamaged condition?
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For stores with deep fat fryers, are both a fire blanket and a foam or Type F fire extinguisher located near to the deep fat fryer and are they easily accessible?
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Are all fresh food cabinets and food fixtures free from spillages, debris and mould?
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Are all refrigerated and frozen cabinets working and are they filled correctly?
- Standards met
- Standards not met in Tesco-run colleague room
- N/A - No refrigerated or frozen cabinets in Colleague Room
- Advisory - Cabinet does not work
- Advisory - Overfilled cabinet
- Advisory - Cabinet grills not clean/obstructed
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Does each chiller/fridge/freezer have correct temperature indicators in the correct position?
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Are all products in date and correctly rotated?
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Are raw products kept apart from ready-to-eat products at all times during storage, handling and display?
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Can all colleagues explain the policy around moving between raw and ready-to-eat open food areas?
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Are all chilled products kept in the cold chain before and after preparation?
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Are all stored products sealed/covered and being stored correctly and labeled with the correct date code?
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Are the correct allergy notices on display?
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Can all colleagues demonstrate how to deal with a customer allergy query?<br>
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Are the fridge and freezer free from any ingredients not specified on the recipe management system?
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Is the freezer free from any precooked food?
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Is there clean, working , calibrated probe thermometer and the correct wipes to sanitize it available, and is it used correctly?
- Standards met
- Standards not met in Tesco-run colleague room
- Advisory - No thermometer available
- Advisory - Thermometer not clean
- Advisory - Thermometer not working
- Advisory - No test cap or incorrect test cap
- Advisory - No wipes available
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Are all floors free from slip and trip hazards?
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Are all walls, floors and ceilings structurally sound?
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Are all open food areas covered by working electric fly killer units?
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Are all areas free from pests, evidence of pests and signs of pest damage?
- Standards met
- Standards not me in Tesco-run colleague room
- Advisory - Evidence of rodents
- Advisory - Evidence of cockroaches
- Advisory - Evidence of stored product insect moths
- Advisory - Evidence of crawling insects
- Advisory - Evidence of significant number of flying insects
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Has the Catering Safe & Legal Record been completed correctly for the current week and previous week?
- Standards met
- Standards not met in Tesco-run colleague room
- Advisory - Missing Safe & Legal Record book
- Advisory - Not all checks completed or signed
- Advisory - Not all Red checks have corresponding Next Steps with appropriate timescales
- Advisory - Daily/Weekly/Periodic Manager Reviews not been carried out correctly
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Does the Catering Safe & Legal record accurately reflect the standards Observed during the audit today?
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Has the Catering Temperature Staff/Customer Oven Safe & Legal Record been completed correctly for the current week and previous week?
- Standards met
- Standards not met in Tesco-run colleague room
- Advisory - Missing Safe & Legal Record book
- Advisory - Not all checks completed or signed
- Advisory - Not all Red checks have corresponding Next Steps with appropriate timescales
- Advisory - Daily/Weekly/Periodic Manager Reviews not been carried out correctly
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Does the Catering Temperature Staff/Customer Oven Safe & Legal Record accurately reflect the standards observed during the audit today?
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Has the Catering Temperature Staff/Customer Servery Safe & Legal Record been completed correctly for the current week and previous week?
- Standards met
- Standards not met in Tesco-run colleague room
- Advisory - Missing Safe & Legal Record book
- Advisory - Not all checks completed or signed
- Advisory - Not all Red checks have corresponding Next Steps with appropriate timescales
- Advisory - Daily/Weekly/Periodic Manager Reviews not been carried out correctly
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Does the Catering Temperature Staff/Customer Servery Safe & Legal Record accurately reflect the standards observed during the audit today?
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Clean spillages as they occur (Immediately)
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Keep area free of litter and food debris (Immediately)
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Pick up all loose rubbishy found on floor (Ongoing)
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Clear and wipe tables between use (Ongoing)
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Wipe down all surfaces (Ongoing)
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Move tables and chairs to allow for floor cleaning - move back when complete (Ongoing)
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Wipe down table tops prior to opening (Ongoing)
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Empty bins, wipe and replace liner (Daily)
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Equipment to be steam cleaned to be taken to the designated steam clean area (Weekly)
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Refrigeration units cleaned to cleaning cycle (Ongoing)
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Chopping boards, condiment racks, display bowls/trays, griddle, hobs, ice-cream makers, preparation equipment, sinks, trays, utensils, bins, work surfaces, table tops cleaned (Ongoing)
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Equipment moved to allow for cleaning (Ongoing)
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Clean and replenish hand soap dispenser (Ongoing)
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Wipe down and buff dry preparation tables and serving surfaces (Daily)
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Clean all equipment - deep fat fryer, display units, hot counters, holding ovens, knife racks, microwaves, ovens, potato bakers, toasters, and vending machines (Daily)
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Clean interior of lockers (Monthly)
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Clean front and side of lockers (Monthly)
