Required hand washing procedures are followed and sinks correctly set up.
EHO visits are available and actioned.
Hot water is available at the required sinks.
Product control checks and PHF standards are meet.
Shake/ice cream machines are sanitised and brushed are stored in a sanitary condition and all brushes available.
Prepped items are marked with a hold time and not expired.
No cross contamination observed.
Product cookout and procedures to standard.
No pest activity is present.
No other critical food safety issues present.
Only approved equipments and products in use.
Sanitiser solutions are correctly set up/used/stored.