Information
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Audit Title
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Conducted on
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Prepared by
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Location
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Select date
Bin yard
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Is waste & waste oil stored satisfactorily?
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Is team member smoking policy in place?
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Is bin area clean & tidy?
Bar & Glasswash
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Is day dotting / labelling satisfactory?
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Are all products in date?
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Has fruit been sanitised?
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Is bar shelving, matting & floor clean?
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Is glass wash machine clean?
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Is ice machine clean? Is scoop stored in clean sanitiser solution?
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Is cloth policy being followed?
Cellar
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Is PPE available?
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Is there a safe walkway between kegs?
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Are gas cylinders secured?
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Are all products in date & rotated?
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Is cellar clean & tidy?
Team areas
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Are team WC's clean & WHB's fully stocked?
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Are clean uniforms & personal clothing segregated?
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Is changing room clean & tidy?
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Is laundry room clean & tidy?
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Is tumble dryer free from lint & poster displayed?
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Are cleaning cloths being disposed of & not laundered?
Kitchen
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Are WHB's clean & fully stocked?
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Are team members in correct uniform?
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Is dishwasher clean & operating at correct temp?
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Is all food covered, labelled correctly and in date?
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Is all food temperature controlled?
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Are all raw products stored below cooked / RTE?
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Is all equipment clean?
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Are floor wall junctions & under equipment clean?
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Are hand contact points clean?
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Are chopping boards in good condition & stored correctly<br>
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Are knives stored correctly?
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Is a raw prep area in operation & understood?
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Is all raw prep PPE available & in use?
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Is PPE and sanitiser available & in good condition?
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Are correct coloured cloths & equipment in use?
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Have products been decanted from external packaging?
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Is all glass stored on lowest shelf?
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Have all opened dry goods been decanted into airtight containers?
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Is all food off the floor in the freezer?
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No in house freezing taking place?
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Are cook matrices overwritten & displayed?
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Is all equipment in good condition & well maintained?
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Are there 2 robust probes & probe wipes available and being used?
Working Practices
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Has good hand washing & hygiene been observed?<br><br>
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Correct use of coloured tongs, boards, knives, cloths to control e-coli?<br>
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No cross contamination risks identified?
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Are roast joint cooking procedures being followed?
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Grill mapping is in operation & understood<br>
Fire Safety / H&S
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No significant hazards identified / no repairs required
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Are fire escape routes clear & fire doors not locked or propped open?
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Is boiler room free of any storage?
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Is fire evacuation pack available?
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Are fire extinguishers at location points and serviced in last 12 months?
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Are evacuation notices displayed at call points?
DD Paperwork
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Business DD record compliant
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Last NSF action plan completed?
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Risk Assessment folder in good order?
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COSHH folder in good order?
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MITIE recommendations carried out? Any pest activity being well managed?
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Kitchen DD in good order?