Compliance 2013

• Pub Name & Number

• Conducted on

  Date

• Completed By

• Location
  Address

• Manager On Duty

Kitchen Equipment clean?

• Mealstreams? (Filters, back vent clear, internal seals)

  Yes

  No

  N/A

• All fridge / freezers well organised? (No risk of cross contamination)

  Yes

  No

  N/A

• All high level cleaning complete? (Canopy, ansul, lights & ceiling tiles)

  Yes

  No

  N/A

• Microwaves (underneath, seals, filters, side vents)

  Yes

  No

  N/A

• Clamgrill (heads cleaned sides and tops, Teflon sheets no tired, torn)

  Yes

  No

  N/A

• All wheels and castings

  Yes

  No

  N/A

• Fryers clean (no yellow deposits, underneath cupboards clear of grease and debris)

  Yes

  No

  N/A

• Chip shuttle (undersides, sides)

  Yes

  No

  N/A

• Chargrill (Water under grill, surround no heavy black carbon deposits)

  Yes

  No

  N/A

• Hot holding equipment (timers in use, seals in tack, temps correct)

  Yes

  No

  N/A

• Plate warmer clean and in use?

  Yes

  No

  N/A

• Cutlery polisher clean and seeds changed regularly

  Yes

  No

  N/A

• Rationale clean

  Yes

  No

  N/A

• Potwash walls, sink, shelves clean & clear

  Yes

  No

  N/A

• All other kitchen equipment clean

  Yes

  No

  N/A

• All kitchen equipment well maintained

  Yes

  No

  N/A

• No minor cleaning issues found today (discuss with manager on shift to get completed that day)

  Yes

  No

  N/A

• Kitchen Card Available, up to date and done correctly

  Yes

  No

  N/A

Office & BOH

• All BOH corridors clean, clear from obstructions

  Yes

  No

  N/A

• All staff areas are clean and organised (staff rooms, toilets)

  Yes

  No

  N/A

FOOD SAFETY

Date coding

• All food products correctly rotated

  Yes

  No

  N/A

• All food products correctly day dotted?

  Yes

  No

  N/A

Food Handling

• Hand wash facilities all working and fully stocked (underside of soap dispenser, hot water, blue roll)

  Yes

  No

  N/A

• Hand washing guidelines being followed by staff (how many staff do you see washing heir hands during kitchen check)

  Yes

  No

  N/A

• Raw meat prep completed in morning to ensure minimal contamination risk? Raw meats if prepped have their own station?

  Yes

  No

  N/A

• 2 probes found in working order (inc probe wipes)

  Yes

  No

  N/A

• Food stored correctly (not left on sides for prolonged periods)

  Yes

  No

  N/A

• Staff wearing correct company uniform?

  Yes

  No

  N/A

• Hot holding temps being recorded correctly

  Yes

  No

  N/A

• Are foods when checked reaching core temp (test on site)

  Yes

  No

  N/A

• Chemicals stored away from cook line?

  Yes

  No

  N/A

Liquor

• Fly killers cleaned and empty previous night?

  Yes

  No

  N/A

• No evidence of pest infestation found during visit

  Yes

  No

  N/A

HEALTH & SAFETY

• PPE all correct in good condition (cellar & kitchen)

  Yes

  No

  N/A

• All BOH lighting working

  Yes

  No

  N/A

• Chemicals stored correctly

  Yes

  No

  N/A

• All delivery routes clear?

  Yes

  No

  N/A

• First aid boxes all fully

  Yes

  No

  N/A

• Step ladders in good condition and clean? (Previous night)

  Yes

  No

  N/A

LEGAL COMPLIANCE

• All areas of Kitchen DMLB completed (Temp logs, grab tests, daily jobs, delivery temps, food wastage)

  Yes

  No

  N/A

OPERATIONS

• All fridge and freezer plans in place and correct

  Yes

  No

  N/A