Duke of Wellington Kitchen Check

Are all contact points clean including microwave doors,fridge/freezer handles, screens, and bump buttons?

Have all fridges and freezers, including walk ins been wiped down?

Are all fridges and freezers clean internally including all shelving?

Has the canopy been cleaned properly removing all grease build up?

Are all wall to floor junctions clean?

Is the tin opener blade clean?

Are the wall tiles clean?

Are the underside of the gantry shelves clean?

Are fish (blue) and raw meat (red) tongs and boards stored separately from others?

Are probes clean?

Are probe wipes available?

Are all fridge and freezer temperatures recorded in the DMLB?

Has corrective action been taken for any temperatures outside of the tolerance zone (warmer than -15c or 5c for fridges?

Have sauces got the correct number of days on them?

Are all chemical bottles correct and clearly labelled?

Have line checks been completed (minimum of 2, open & close)?

Have grab tests been completed?

Is the defrost calculator available?

Have the correct defrost levels been adhered to?

Check staff knowledge on the use of the decarboniser. Are they correct? If not, go through SOP.

Is all the food stored in the correct place, i.e pate not stored on cooked meat trays?

Is the hand wash basin accessible and clean?

Is all food day dotted and held under the correct temperature, (i.e Henny timers on and ham in fridge)?

Is sanitiser and yellow cloths available at every station?

Is the clam grill clean, including frames?

Are teflons used, upper and lower?

Is under the chip dump & lamp free from grease build up?