Deli Counter And Bakery MTL audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Deli, Hot deli and Fish

• Do colleagues have the correct uniform on

  Yes

  No

  N/A

• Do colleagues on the counter wear company approved safety shoes<br>

  Yes

  No

  N/A

• Do colleagues have neat, short hair, or tied back and minimal jewellery or nails

  Yes

  No

  N/A

• Are hand wash basins , clean , have hot water running, hand dryer or disposable hand towels

  Yes

  No

  N/A

• Are staff observed washing hands after returning from break, taking out waste in correct hand wash basin with soap

  Yes

  No

  N/A

• Is raw food kept away from cooked food at all times during handling and storage <br>

  Yes

  No

  N/A

• Do colleagues use non touch techniques when handling ready to eat foods

  Yes

  No

  N/A

• Are all preparation surfaces clean and free from any debris , including fixed items, eg can opener

  Yes

  No

  N/A

• Are correct temp indicators used and positioned correctly <br>

  Yes

  No

  N/A

• Are temp indicators that are showing, recorded in the safe and legal book for that day

  Yes

  No

  N/A

• Are the correct colour coded utensils , including knives and chopping boards used and staff are aware of what to use<br>

  Yes

  No

  N/A

• Are stored serving utensils and trays in a clean condition

  Yes

  No

  N/A

• Are all chopping boards clean and undamaged

  Yes

  No

  N/A

• Do all products have point of sale and correct dates marked on back with chino graph pens

  Yes

  No

  N/A

• Are all products not suitable for sale removed from sale

  Yes

  No

  N/A

• Are the correct cloths available to clean preparation surfaces <br>(Blue clothes for deli and cooked hot deli)<br>(Green clothes for fish, meat and raw hot deli)

  Yes

  No

  N/A

• Are tuna steaks no more than 2.5cm thick and displayed on one layer of finoplas<br>

  Yes

  No

  N/A

• Is whole fresh mackerel displayed no more than one fish high

  Yes

  No

  N/A

• Are trays for all ready to eat products embedded in ice to rim of tray <br>

  Yes

  No

  N/A

• Is all frozen fish defrosted in the fridge

  Yes

  No

  N/A

• Are health mark labels kept for 60 days for live shell fish

  Yes

  No

  N/A

• Are all chilled products kept within the cold chain at all times

  Yes

  No

  N/A

• Is all raw fish waste separated from normal waste and disposed of in meat waste

  Yes

  No

  N/A

• Is there clearly designated area for waste food ?

  Yes

  No

  N/A

• Do staff use correct ecolab chemicals and PPE <br>Aseptopol for cleaning and sanitising , whale pumps available and correct diluted trigger sprays<br>El10 for ovens <br>Gloves must be worn when dispensing aseptopol <br>

  Yes

  No

  N/A

• Are sinks marked with dilution markings<br>

  Yes

  No

  N/A

• Is any defective equipment taken out of use or reported to IST <br>

  Yes

  No

  N/A

• Is the floor free from trip or spill hazards

  Yes

  No

  N/A

• Are all stored products sealed and covered <br>

  Yes

  No

  N/A

• Are all stored products within date <br>

  Yes

  No

  N/A

• Is there a chilled water spray bottle available for spraying fish

  Yes

  No

  N/A

• Are all products displayed correctly<br>No fish jumping <br>No fish more than one high <br>Level of ice well below sneeze guard <br>

  Yes

  No

  N/A

• Is there a cleaning document for each department available <br>Ecolab cleaning sheets

  Yes

  No

  N/A

• Are end of cooking temps recorded correctly <br>Any corrective action written down if temp fails <br>

  Yes

  No

  N/A

• Are hot food holing times being complied with <br>

  Yes

  No

  N/A

• Are all managers daily checks being completed and recorded

  Yes

  No

  N/A

• When staff move between raw and cooked areas are they changing aprons and whites and washing hands

  Yes

  No

  N/A

• Are fly killers located in area and are they working

  Yes

  No

  N/A

• Do staff use clearly labeled separate slicers for cooked meat and continental meats

  Yes

  No

  N/A

• Are display cabinets not overfilled and air flow grills free from obstruction

  Yes

  No

  N/A

• Is there a working calibrated probe and correct tools to sanitise <br>Managers checks completed weekly

  Yes

  No

  N/A

• Are sell out times recorded for all of products <br>

  Yes

  No

  N/A

• Are disposable hats available for visitors

  Yes

  No

  N/A

• Are silver oven gloves available for hot deli

  Yes

  No

  N/A

Bakery

• Is the freezer clean and free from any ice build up

  Yes

  No

  N/A

• Is there a separate area for storing baking consumables and is the area clean and tidy

  Yes

  No

  N/A

• Do all colleagues have the correct uniform <br>Staff must have on trilby hat and apron

  Yes

  No

  N/A

• Is disposable head ware available for visitors to the bakery

  Yes

  No

  N/A

• Do staff remove apron and hats when they leave the bakery

  Yes

  No

  N/A

• Do all staff wash their hands when returning to the bakery, disposing of waste etc

  Yes

  No

  N/A

• Are wash basins available , with hot water, soap and dryer or hand towel

  Yes

  No

  N/A

• Is first aid kit available and does it have then correct bits in it

  Yes

  No

  N/A

• Is the floor free from any slip or trip hazards

  Yes

  No

  N/A

• Are bakery surfaces clean and free from build up

  Yes

  No

  N/A

• Are suitable oven gloves available <br>Blue only

  Yes

  No

  N/A

• Is the check weigh process being followed ?<br>

  Yes

  No

  N/A

• Are bread check tally rolls checked and signed by the bakery manager <br>Should be kept for 12 weeks

  Yes

  No

  N/A

• Are scale accuracy checks being completed<br>They should be daily and at ten top of every roll

  Yes

  No

  N/A

• Are they working fly killers in bakery

  Yes

  No

  N/A

• Is aseptopol available and diluted correctly and are staff aware of dilution

  Yes

  No

  N/A

• Is the bakery shadow board and full of clean tools

  Yes

  No

  N/A

• Is there a cleaning document for bakery

  Yes

  No

  N/A

• Are paper cloths available for cleaning prep areas

  Yes

  No

  N/A

• Do all products have a matching sel

  Yes

  No

  N/A

• Is a warning notice for colours and flavouring on every fixture

  Yes

  No

  N/A

• Is there a nut allergy notice on every mod

  Yes

  No

  N/A

• Are poor quality products removed from sale

  Yes

  No

  N/A

• Are there clean tongues for pick and mix

  Yes

  No

  N/A

• Is the safe and legal completed correctly with no gaps and managers checks completed

  Yes

  No

  N/A

• Have I store bakers received correct training

  Yes

  No

  N/A

• Are all products in date

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A