Daily Due diligence PM

• Site conducted

• Conducted on

  Date

• Prepared by

• Note whether food was cooked or reheated, note core temp, and what the item is, if not to temp note action taken. In format: Cook/reheat: Item:Temp:Action.

• Check 1:

• Check 2

• Sign

  Sign

• After two hours probe hot held item, note item and temp, and action taken. If below 63 degrees discard and note on wastage. If no food held for more than two hours write n/a. In format: Item: Temp: Action

• Check 1:

• Check 2

• Sign 2

  Sign

• To cool quickly use ice bath and decant Into smaller/shallower containers. Maximum allowed time is 90 minutes.

• Was there any food cooled this evening

  Yes

  No

• If yes note the start temp and the temperature after 90 minutes. Use the boxes bellow to provide details.

• Item 1

• item 2

• item 3

• item 4

• Sign

  Sign

Fridge Temps

• Fridge 1

• Fridge 2

• Fridge 3

• Fridge 4

• Fridge 5

• Fridge 6

• Fridge 7

• Fridge 8

• Fridge 9

• Fridge 10

• Fridge 11

• Fridge 13

Probed fridge items

• Probe item for core temp and record in format: fridge number:item:temp:action

• Item 1:

• Item 2:

• Sign:

  Sign

• Microwaves cleaned including inside

  Yes

  No

• Fryers cleaned of debris

  Yes

  No

• Walls are wiped down

  Yes

  No

• Canopy grease trays are empty

  Yes

  No

• Flat top is clean

  Yes

  No

• All grill side surfaces are disinfected and clean

  Yes

  No

• All pizza surfaces are disinfected and clean

  Yes

  No

• Storage shelves are disinfected and clean

  Yes

  No

• Thermodyne wiped down and trays cleaned

  Yes

  No

• All Fridge handles, doors, seals and floors are clean

  Yes

  No

• Sign:

  Sign

• For Kitchen Porter to complete

• All surfaces are clear, clean and disinfected

  Yes

  No

• Dishwasher has been drained and cleaned

  Yes

  No

• Dishwash liquid is topped up

  Yes

  No

• Sink is empty and clean

  Yes

  No

• Floor is swept and mopped

  Yes

  No

• Bin is empty and clean

  Yes

  No

• Kitchen Porter Signature

  Sign

• Dough defrosted

  Yes

  No

• Orders placed before 10 pm

  Yes

  No

• A cloth, apron and mop wash has been put on.

  Yes

  No

• Hand wash sink clean.

  Yes

  No

• Dry store swept under everything and mopped

  Yes

  No

• Pizza section and main line swept under everything thoroughly and mopped.

  Yes

  No

• All walk in fridges/freezers cleaned under everything and mopped

  Yes

  No

• Dirty cleaning equipment has been cleaned or thrown away.

  Yes

  No

• No Boxes or tubs on floor of fridges or dry store.

  Yes

  No

• Dry store desk clean and tidy.

  Yes

  No

• Kitchen drinks station tidy.

  Yes

  No

• There are plenty of handwashing and cleaning materials (soap, blue roll, sanitiser etc). Topped up

  Yes

  No

• Wastage recorded

  Sign

• All gas off and also off at mains

  Yes

  No

• Vents off

  Yes

  No

• MOD informed of any overnight cooking.

  Yes

  No

• Hand Over notes are posted in group chat

  Sign

• Lock fridge and freezer

  Yes

  No

• Bins rinsed out bags changed and left upside down outside the kitchen

  Yes

  No

• Sign:

  Sign

Daily entry

• Any problems or changes - what did you do?

• Opening checks

• Closing checks

Weekly Extra checks (Every Sunday) See safe food guide.

• Any problems or changes- what did you do?

• Sign

  Sign