Counters MTL Audit

• Counters MTL Audit

• Conducted on

  Date
• Location
  Address

• Prepared by

General

• Are the Counters Manager's daily checks being completed correctly and do the records for today match your findings during the audit? (CRITICAL)

  Yes

  No

  N/A

• Do colleagues remove their apron when leaving the department, even if only for a few minutes to get stock?

  Yes

  No

  N/A

• When colleagues move between raw and ready to eat food counters, do they change aprons and wash their hands? (CRITICAL)

  Yes

  No

  N/A

• Is the Safe & Legal record book being completed correctly and do the records for today match your findings during the audit? (CRITICAL)

  Yes

  No

  N/A

• Are there working fly killing unit(s) located in the Counters area and no evidence of flying insects? (CRITICAL)

  Yes

  No

  N/A

• Are the Counters areas free from pests and signs of pest damage? (CRITICAL)

  Yes

  No

  N/A

• Do all colleagues have the correct, clean uniform on, including hats, coats/jackets and aprons as appropriate? (CRITICAL)

  Yes

  No

  N/A

• Are all colleagues on counters wearing company approved safety shoes? (CRITICAL)

  Yes

  No

  N/A

• Do all colleagues have neat, short or tied back hair and are they following the jewellery and nails policies? (CRITICAL)

  Yes

  No

  N/A

• Are all wash hand basins accessible, clean, have the correct soap, hot water and a working hand dryer or disposable hand towels? (CRITICAL)

  Yes

  No

  N/A

• In relation to colleagues observed handling product, when they return to the counter after a break, blow their nose, touch their hair, or dispose of refuse using their hands, do they wash their hands using soap in a designated wash hand basin? (CRITICAL)

  Yes

  No

  N/A

• Are all preparation surfaces clean and free from risks of contamination? (CRITICAL)

  Yes

  No

  N/A

• Are all chilled products kept in the cold chain before and after preparation? (CRITICAL)

  Yes

  No

  N/A

• Are serving utensils and equipment in a clean condition? (CRITICAL)

  Yes

  No

  N/A

• Are the chopping boards in a clean and undamaged condition? (CRITICAL)

  Yes

  No

  N/A

• Do colleagues always use non-touch techniques when handling ready to eat products? (CRITICAL)

  Yes

  No

  N/A

• Are temperature indicators that are showing recorded in the safe and legal record book following the correct procedure? (CRITICAL)

  Yes

  No

  N/A

• Are all the right colour coded utensils (including knives) and cutting boards available and are colleagues aware of the correct colour to use? (CRITICAL)

  Yes

  No

  N/A

• Do all products have Point of Sale tickets and correct date codes marked on the back using chinograph pen? (CRITICAL)

  Yes

  No

  N/A

• If product is not suitable for sale has it been removed from sale?

  Yes

  No

  N/A

• Are all display cabinets not over filled and are all air flow grills free from obstruction to ensure good airflow to aid temperature control? (CRITICAL)

  Yes

  No

  N/A

• Are the correct cloths available to clean preparation surfaces and equipment? (CRITICAL)

  Yes

  No

  N/A

• Is there a clearly designated area for waste food and is all waste food stored correctly in the area?

  Yes

  No

  N/A

• Do colleagues have and use the correct Ecolab chemicals and is the correct PPE used? (CRITICAL)

  Yes

  No

  N/A

• Are sinks marked with dilution markings?

  Yes

  No

  N/A

• Is there a cleaning document for the department and, for each chemical needed to clean, are there usage instructions?

  Yes

  No

  N/A

• Is any defective equipment within the department taken out of use, reported to the Maintenance Team and are defects recorded? (CRITICAL)

  Yes

  No

  N/A

• Is the floor free from slip and trip hazards?

  Yes

  No

  N/A

• Is raw food kep apart from ready to eat food at ALL times during storage and handling? (CRITICAL)

  Yes

  No

  N/A

• Are all products sealed and covered? Are

  Yes

  No

  N/A

• Are all products within date code? (CRITICAL)

  Yes

  No

  N/A

• Are products displayed with approved display aids only?

  Yes

  No

  N/A

Deli

• Is all food processing equipment in a clean condition?

  Yes

  No

  N/A

• Are correct temperature indicators used, are they positioned correctly and do colleagues know how to use them to record temperature?

  Yes

  No

  N/A

• Where store has a Salad/Olive Bar and/or Pizza counter that does not have an indicator on a counter bracket in a well cabinet of shelf edge strip, are Deli colleagues taking temperature checks using a green capped COMARK Probe?

  Yes

  No

  N/A

• Are cured and continental meats separated from other products?

  Yes

  No

  N/A

• Are only ready to eat black puddings (Mattesons brand) displayed on the deli counter in the cooked meat section?

  Yes

  No

  N/A

• Do colleagues use separate, clearly labelled slicers for cooked meats and continental meats?

  Yes

  No

  N/A

• Is an instruction manual available in store for all food processing equipment?

  Yes

  No

  N/A

• In relation to all colleagues seen using food processing equipment, have they been trained?

  Yes

  No

  N/A

• Are raw bacon, sausage products, raw black puddings or any raw meats displayed on the Deli counter? (CRITICAL)

  Yes

  No

  N/A

• Is raw food kept apart from ready to eat food at ALL times during storage and handling? (CRITICAL)

  Yes

  No

  N/A

Hot Deli

• Are correct temperature indicators used, are they positioned correctly and do colleagues know how to use them to record temperature?

  Yes

  No

  N/A

• Is there a working, calibrated probe thermometer and the correct tools to sanitise it available? (CRITICAL)

  Yes

  No

  N/A

• Is all raw meat waste separated from other waste and transferred to a designated storage area?

  Yes

  No

  N/A

• Are Hot Deli end of cooking product temperatures checked using the correct method and recorded in the A4 Hot Deli Temperature Record Book for each cook? (CRITICAL)

  Yes

  No

  N/A

• Are Hot Deli Hot holding times being complied with? (CRITICAL)

  Yes

  No

  N/A

• Are Hot Deli holding temperatures checked, following the correct procedure, and recorded in the Hot Deli Temperature Record Book every hour? (CRITICAL)

  Yes

  No

  N/A

• Are Hot Snacking end of cooking product temperatures checked using the correct method and recorded in the A4 Hot Snacking Temperature Record Book for each cook? (CRITICAL)

  Yes

  No

  N/A

• Are Hot Snacking Hot holding times being complied with? (CRITICAL)

  Yes

  No

  N/A

• Are Hot Snacking holding temperatures checked, following the correct procedure, and recorded in the Hot Snacking Temperature Record Book every hour? (CRITICAL)

  Yes

  No

  N/A

• Check the temperatures of 3 Hot Deli and 3 Hot Snacking items. Are they the correct temperature?

  Yes

  No

  N/A

• Are only approved ambient hot snacking lines at ambient? (CRITICAL)

  Yes

  No

  N/A

• Are the approved ambient hot snacking lines end of cooking product temperatures checked using the correct method and recorded in the A4 Hot Snacking Temperature Record Book for each cook? (CRITICAL)

  Yes

  No

  N/A

• Are Hot Snacking products held at ambient holding times being complied with? (CRITICAL)

  Yes

  No

  N/A

• Are suitable oven gloves available for removing items from the oven/handling hot items?

  Yes

  No

  N/A

• Is the Safe & Legal record book being completed correctly and do the records for today match your findings during the audit? (CRITICAL)

  Yes

  No

  N/A

Meat

• Are correct temperature indicators used, are they positioned correctly and do colleagues know how to use them to record temperature?

  Yes

  No

  N/A

• Are only raw (Simon Howie, Halls and Burys brands) black puddings being stored in the meat counter?

  Yes

  No

  N/A

• Is all raw meat waste separated from other waste and transferred to a designated storage area?

  Yes

  No

  N/A

• Is all beef used on the counter recorded on RP2K138 for traceability?

  Yes

  No

  N/A

Fish

• Is raw food kept apart from ready to eat food at ALL times during storage and handling? (CRITICAL)

  Yes

  No

  N/A

• Are correct temperature indicators used, are they positioned correctly and do colleagues know how to use them to record temperature?

  Yes

  No

  N/A

• Are stored serving utensils and trays in a clean condition? (CRITICAL)

  Yes

  No

  N/A

• Are tuna steaks no more than 2.5cm thick and displayed on one layer of finoplas? (CRITICAL)

  Yes

  No

  N/A

• Is whole fresh mackerel displayed no more than 1 fish high? (CRITICAL)

  Yes

  No

  N/A

• Are trays for all products (raw and ready to eat) embedded in ice up to the rim of the tray? (CRITICAL)

  Yes

  No

  N/A

• Is all frozen fish/shellfish defrosted in a refrigerator?

  Yes

  No

  N/A

• Are health mark labels kept for 60 days for live shellfish? (oysters/cockles/mussels/clams)

  Yes

  No

  N/A

• Are all chilled products kept in the cold chain before and after preparation?

  Yes

  No

  N/A

• Is all raw fish waste separated from other waste and transferred to a designated storage area?

  Yes

  No

  N/A

• Is there a chilled water spray bottle available for spraying the fish every 20/30 minutes?

  Yes

  No

  N/A

• Are all products displayed correctly?

  Yes

  No

  N/A

Other

• Is the store free from persistent internal rodent activity? (CRITICAL)

  Yes

  No

  N/A