All kitchen walls & floors are clean - free from grease & build-up
All pipe work is clean
Suitable cleaning chemicals are available and in use
Are ALL contact points clean?
Are all equipment surfaces clean?
All fridge/freezer seals are clean and free from damage
Are all fridges & freezers clean & well organised?
Are all high level areas clean? - Ansul system, lights, ceiling tiles & A/C filters
Mealstreams are clean
Microwaves are clean
Are all wheels and casings clean?
All crockery is clean and in good condition
Is the Cutlery Polisher clean and cutlery polished?
All kitchen equipment well maintained
Is all other kitchen equipment clean?
Is the Chargrill clean?
Is the Chip Scuttle cleaning?
Is the Clamgrill clean?
Is the Henny Penny clean?
Kitchen Card is available and completed accurately
Is the potwash and sink area clean and tidy?
No minor cleanliness issues found?
Daily cleaning job from KDMLB completed and signed
Are all employees fully trained how to use the Decarboniser and are utilising the correct PPE?
Have all employees passed the Induction exam within 2 weeks?
Has the pub failed less than 5 kitchen cleanliness questions?
There were no products found that were OOD
There was no evidence indicating re-day dotting?
Are staff on duty aware of sir duties in the event of a fire?
Has Fire Training and 6 monthly refreshers been completed for all members of the team?
Are all food products correctly rotated?
Are all products correctly labelled?
Were all food items found to be within their BBD?
Are hand washing facilities accessible, fully stocked & displaying correct notices?
Are hand wash guidelines being followed by all staff on duty?
Are separate facilities available for handling raw & cooked products, and no risk of cross contamination found?
Staff can demonstrate knowledge in all aspects of Food Safety/Hygiene to the correct level
Are 2 clean temperature probes in use?
Are hot holding temperatures being recorded and correctly followed?
Is all food stored correctly?
Are all staff wearing a clean company uniform?
Is there evidence of probing food to maintain core temperature?
Is there only sanitizer available with yellow cloths during service for Clean As You Go?
Are all staff accepting deliveries fully trained?
Are Gas Safety chains connected to the relevant kitchen equipment, and not removed from the wall?
Have all employees completed training in line with responsibilities, ie refresher training, workbooks?
Are all areas of the KDMLB being completed?
Are all Personnel files complete and up to date?
Are SOP manuals in place and used to maintain standards in the business?
Are all defrost/prep/hot hold levels in place and being adhered to?
Has food wastage been regularly entered onto APOS and reviewed weekly?
Are all food stock control measures in place - stock notice board updated, grab tests, line checks being competed?
Are fridge & freezer plans in place and being utilised?
Does the food MoS results in line with the Mega Stock?
Have ALL delivery notes been entered onto APOS accurately and on the day of delivery - including Cash Food?