Are all external customer areas well presented?
A glass washers clean?
All glass washers well maintained?
All glassware clean?
Are there sufficient levels or detergent and rinse aid in the glass washers?
Is the ice machine being cleaned weekly as per operations DMLB daily jobs?
Is the ice machine clean?
Ice handling guidelines being followed?
All FOH customer areas well presented?
Bar area and equipment clean & well presented?
Customer toilets clean, maintained and well ventilated?
Are all beer lines being cleaned every 7 days to schedule and reported in Operations DMLB?
Are the walls, floor & ceilings clean?
Is all cellar equipment clean? (Couplers, rig, satellite, stillage, taps)
Walls & floors clean?
All contact points clean?
Equipment surfaces clean?
All fridge / freezer seals & handles clean, intact and in place?
All fridge / freezers well organised? (No risk of cross contamination)
All high level cleaning complete? (Canopy, ansul, lights & ceiling tiles)
Mealstreams? (Filters, back vent clear, internal seals)
Microwaves (underneath, seals, filters, side vents)
Clamgrill (heads cleaned sides and tops, Teflon sheets no tired, torn)
All wheels and castings
Fryers clean (no yellow deposits, underneath cupboards clear of grease and debris)
Chip shuttle (undersides, sides)
Chargrill (Water under grill, surround no heavy black carbon deposits)
Broiler / Gas top clean
Hot holding equipment (timers in use, seals in tack, temps correct)
All crockery clean and broken bin supplied in kitchen?
Plate warmer clean and in use?
Cutlery polisher clean and seeds changed regularly
Potwash walls, sink, shelves clean & clear
All other kitchen equipment clean
All kitchen equipment well maintained
No minor cleaning issues found today (discuss with manager on shift to get completed that day)
Kitchen Card Available, up to date and done correctly
All BOH corridors clean, clear from obstructions
All staff areas are clean and organised (staff rooms, toilets)
Is the office tidy, organised?
Fire risk assessment up to date and available inside licensing folder?
Operations DMLB fire checks all up to date
All fire exits clear and well lit, correct signs by each call point?
All areas or the ERP up to date and found in the operations DMLB
All combustible items NOT incorrectly stored
Staff on duty aware of fire codes and meeting points (ask random member)
Can duty manager demonstrate what is completed during a fire evacuation drill?
Staff fire training up to date every 6 months?
Fir fighting equipment in good working order, correctly located?
All food products correctly rotated
All food products correctly day dotted?
Hand wash facilities all working and fully stocked (underside of soap dispenser, hot water, blue roll)
Hand washing guidelines being followed by staff (how many staff do you see washing heir hands during kitchen check)
Raw meat prep completed in morning to ensure minimal contamination risk? Raw meats if prepped have their own station?
2 probes found in working order (inc probe wipes)
Hot holding temps being recorded correctly
Food stored correctly (not left on sides for prolonged periods)
Staff wearing correct company uniform?
Are foods when checked reaching core temp (test on site)
Chemicals stored away from cook line?
All liquor items correctly rotated?
All liquor items in BBD?
Yellow labels being used correctly in cellar?
All drains, doors and other ingress points proofed/sealed?
All empty barrel bunged?
Bin areas clean & clear (floors swept, no food found on floor, bins closed, no debris)
Fly killers cleaned and empty previous night?
No outstanding PPM from ECOLAB on WISDOM? (Inspections up to date?)
No evidence of pest infestation found during visit
PPE all correct in good condition (cellar & kitchen)
Lifts, hoists all working with certificate displayed?
All BOH lighting working
Chemicals stored correctly
All delivery routes clear?
Emergency release mechs working on walk-in fridges and freezers?
First aid boxes all fully
Gas cylinders correctly located and chains used
All internal floors and walls in good condition
All second storey windows equipped with retainers
Staff accepting deliveries correctly?
Managers aware of Asbestos Management Report on site?
Step ladders in good condition and clean? (Previous night)
No immediate risk in the building of slip, trips or falls found
Where applicable - safety barriers in use?
All employees on-line training up to date?
All areas of Cash Management completed in DMLB
All areas of Kitchen DMLB completed (Temp logs, grab tests, daily jobs, delivery temps, food wastage)
All areas of the operations DMLB completed (opening/closing, fire checks, daily jobs, cellar duties, weekly risk assessments, relevant tests)
All areas of the Door Log completed (managers details, capacity log, incidents, ID checks)
Licencing folder available and up to date (all manager handover packs, fire risk assessments)
All necessary pub security precautions in place (digital safe code changed, safes locked, door locks work, CCTV working, alarm codes changed recently)
PCI-DSS up to date
Required legal / H&S posters / Insurance documents displayed correctly
Toilet check sheets retained on site for 3 years?
Correct DPS notices displayed FOH
Noise at work reg in place, ear plugs available?
No outstanding jobs on WISDOM
No outstanding PPM's / Quotes on WISDOM
Till displays working and clear from obstruction?
Appropriate communications in place throughout the business (WAP, MAP, stocks comms, Cqsma boards, incentives, food times)
Energy champion in place, energy saving procedures in business
Principles of SOP's embedded in the business
Pub recycling and recording on wastage?
Have all previous audit action points be completed?
MAP read by managers every week?
Are all records correctly and honest - no evidence of manipulation or falsification of company documentation?
No open accounts on Aztec
Relevant Aztec reports reviewed (round for a pound, reverse payments, weekly summary, measures reports)
All bankings counter signed and witness by 2nd member of staff
All managers Ware of the process if the printer fails
All other area of cash controlled followed?
Banking deposits witnessed on all bankings
Safe keys stored in didi safe which the code changed on handover
JDW gift vouchers being declared correctly, figures are in line with period statement of trade?
All discounts been applied correctly?
Tills stored in a locked cupboard overnight
A defrost / prep plans up in kitchen - and being followed?
Food correctly being recorded on apos on a daily basis
Is the food within the stock holding target?
Are stock control measures in place (Prep adjustments, stocks comms, grab tests, pre portioning etc)
All fridge and freezer plans in place and correct
Are MOS results in line with Aztec reporting?
All delivery notes / transfer notes 100%
Is liquor inside the in stock holding period targets?
Are all open wines vic-vac in fridges and on sides (reds)
Fridge and back bar places in place and being used?
Are stock control measure in place (free pour logs, stock communications, line cleaning, drink dispense training)
Are the liquor results in line with Aztec reporting?
All liquor wastage being recorded daily on apos
Delivery and transfer notes all 100% correctly entered
Has the pub achieved target of 95% yield on ales?
Have the pub achieved target yields on draught products?