Cutlery works vendors

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Is food area & equipment in good condition and well maintained?

  Yes

  No

  N/A

• Are kitchen areas clean and tidy and do staff clean as they go including difficult areas?

  Yes

  No

  N/A

• Is equipment kept clean and easy to maintain?

  Yes

  No

  N/A

• Are all food and hand contact surfaces kept clean and disinfected regulalry? (e.g. work surfaces, fridge handles, thermometers & utensils)

  Yes

  No

  N/A

• Are chemicals sored and used correctly?

  Yes

  No

  N/A

• Are seperate cleaning cloths used in different areas? If they are re-used are they laundered in boil wash?

  Yes

  No

  N/A

FOOD STORAGE

• Are deliveries appropriatey stored immediatley?

  Yes

  No

  N/A

• Is ready to eat food stored above/ seperate to raw foods in fridges and freezers?

  Yes

  No

  N/A

• Is food in fridges and freezrs covered?

  Yes

  No

  N/A

• Are all high risk foods labelled and dated correctly, checked daily & stock rotated?

  Yes

  No

  N/A

• Are dried goods stored and covered correctly?

  Yes

  No

  N/A

• Is outer packaging removed of ready from to eat food before being placed in clean area?

  Yes

  No

  N/A

• Are fridges and freezers working correctly? fridge below 8 degrees

  Yes

  No

  N/A

• Are fridges and freezers defrosted regualrly?

  Yes

  No

  N/A

FOOD HANDLING

• Are ready-to-eat foods prepared in separate clean areas?

  Yes

  No

  N/A

• Are separate utensils and equipment used for ready-to-eat foods unless disinfected in a dishwasher? Is the dishwasher in good working order and regularly serviced?<br>

  Yes

  No

  N/A

• Are staff handling food as little as possible? e.g. Using tongs

  Yes

  No

  N/A

• If colour coded equipment is provided (e.g. utensils, chopping boards), is it correctly used?

  Yes

  No

  N/A

• Are ready-to-eat foods kept separate on display and screened from customers?

  Yes

  No

  N/A

• Are frozen foods defrosted safely?

  Yes

  No

  N/A

• Is food cooled as quickly as possible away from raw food and other sources of contamination?

  Yes

  No

  N/A

• Are controls in place to prevent contamination by chemicals/foreign bodies e.g. glass, packaging materials, bolts, rust, cleaning chemicals?

  Yes

  No

  N/A

• Are staff aware of food allergy hazards?

  Yes

  No

  N/A

• Are controls being followed to ensure staff wash hands after handing raw food and before touching surfaces, such as the cash register?

  Yes

  No

  N/A

• Is a separate probe thermometer used for ready-to-eat foods and properly cleaned/disinfected before use?<br>

  Yes

  No

  N/A

PERSONAL HYGIENE

• Are staff fIt to work, wearing clean, suitable protective clothing and following personal hygiene rules particularly hand washing?

  Yes

  No

  N/A

• Are wash hand basins clean with hot water, soap and hygienic hand drying facilities?

  Yes

  No

  N/A

• Are wash hand basins used for hand washing only and is effective handwashing by staff regularly observed?

  Yes

  No

  N/A

PEST CONTROL

• Are kitchens pest proofed and free from any signs of pests?

  Yes

  No

  N/A

• Is food properly protected from risk of contamination by pests?

  Yes

  No

  N/A

WASTE CONTROL

• Are waste bins clearly away from prep areas?

  Yes

  No

  N/A

• Are waste bins kept clean internally and externally?

  Yes

  No

  N/A

• Are food waste bins and general waste bins used correctly?

  Yes

  No

  N/A

PAPERWORK

• Is all paper work for EHO checks properly filled out?

  Yes

  No

  N/A

• Is all paper work up to date?

  Yes

  No

  N/A

• Are temperature checks being conducted?

  Yes

  No

  N/A

• Has corrective actions been taken if required?

  Yes

  No

  N/A

• Are allergens on the app and in the vendors records up to date and correct to the current menu?

  Yes

  No

  N/A