EHO Daily Walk-through

Kitchen Cleaning schedule complete and up to date

Sights of pest activity?

All surfaces clean and ready to go

Sanitiser, hand soap and blue roll available

All Chemicals in COSHH and not in the kitchen

Mop Bucket, broom and wet hoover stored correctly and in good condition

Schematics in use and matching the description

Kitchen opening and closing check list complete

Temperature checks complete and correct

Delivery records sheet done and temperatures check

Hot holding temperature record form filled correctly

Fridge, freezer and dishwasher temperature recorded

Bulk preparation recorded

Cook to order, reheat temperature record (SOP 17)

Hot Holding temperature record

Management weekly check list done

Food waste control filled in

Labels on date, any food out of date

Bar opening and closing checklist updated

Cleaning schedule up to date

Wastage and transfers recorded

Cellar and bottle fridges temperature recorded

Cellar in good order and organised

Spirit cupboard clean and secure

Sanitiser, hand soap and blue roll available

PPE box complete

FIFO in operation

Labelling of fruit and juices is correct

All gas cylinders are chained up

Bar schematics in use and matching description

Shelving display tidy

Waiting station clean and organised

Pens and crayons available

Tables set correctly

Salt, pepper and chilli sauces full

Sanitiser and blue roll available