Eversosensible Kitchen Audit 2013 - 2014

• Site being audited

• Conducted on

  Date

• Prepared by

• Location
  Address

• Audit performed with

• Document No.

Previous inspection

• Has the previous audit been reviewed and completed?

  Yes

  No

  N/A

Premises

• Extinguishers in place, clearly marked for type of fire?

  Yes

  No

  N/A

• Extinguishers recently serviced? (Check 6 monthly punch mark on tabs.)

  Yes

  No

  N/A

• Extinguishers clear of obstructions?

  Yes

  No

  N/A

• Exits clear of obstructions?

  Yes

  No

  N/A

• Pest chains in good repair?

  Yes

  No

  N/A

• Good natural lighting?

  Yes

  No

  N/A

• Light fittings clean and in good condition?

  Yes

  No

  N/A

Rubbish Removal

• Bins located at suitable points around the kitchen?

  Yes

  No

  N/A

• Bins emptied and cleaned regularly?

  Yes

  No

  N/A

• Main waste storage area / bin stores clean and organised?

  Yes

  No

  N/A

Energy control

• Are we doing all we can to reduce our energy consumption?

  Yes

  No

  N/A

Storage Design and Use

• No food is stored on the floor?

  Yes

  No

  N/A

• Storage designed to minimise lifting problems?

  Yes

  No

  N/A

• Floors around racking clear of rubbish?

  Yes

  No

  N/A

Equipment

• Is all mechanical and non-mechanical equipment kept clean and in a safe working order?

  Yes

  No

  N/A

• Is the ice machine clean and well maintained?

  Yes

  No

  N/A

• Knives and boards, cleaned, in good repair and being used correctly?

  Yes

  No

  N/A

• Pot wash machine and area clean and organised

  Yes

  No

  N/A

• Canopy filters and hood clean and operating properly?

  Yes

  No

  N/A

• Are the floors around the equipment kept clean?

  Yes

  No

  N/A

• Adequate work space?

  Yes

  No

  N/A

• Operators trained/inducted into the operation of all the equipment?

  Yes

  No

  N/A

• Has all training been recorded?

  Yes

  No

  N/A

Electrical Safety

• No triple adapters in use?

  Yes

  No

  N/A

• No broken plugs, sockets or switches?

  Yes

  No

  N/A

• No power leads across walkways?

  Yes

  No

  N/A

Chemical Safety

• Material Safety Data Sheets available for all chemicals?

  Yes

  No

  N/A

• All chemicals labeled and stored correctly

  Yes

  No

  N/A

• Do we have a COSHH poster clearly visible in the kitchen?

  Yes

  No

  N/A

• Sanitizer, blue roll and hand soap available?

  Yes

  No

  N/A

• If applicable are special storage conditions followed?

  Yes

  No

  N/A

• Workers trained in the use of hazardous substances?

  Yes

  No

  N/A

• If required is PPE available?

  Yes

  No

  N/A

First Aid Facilities

• Are first aid boxes and contents clean and orderly?

  Yes

  No

  N/A

• Are contents regularly checked?

  Yes

  No

  N/A

• Employees aware of location of first aid box?

  Yes

  No

  N/A

• Are first aid officers accessible?

  Yes

  No

  N/A

• Are emergency numbers displayed?

  Yes

  No

  N/A

Pest prevention

• Do we having regular documented visits from pest control?

  Yes

  No

  N/A

• Are all staff aware of all the measures we have in place for pest prevention?

  Yes

  No

  N/A

Kitchen due diligence and paperwork

• Is kitchen due diligence available, up to date and filed away correctly?

  Yes

  No

  N/A

• Do all kitchen staff and managers know where all kitchen documentation is stored?

  Yes

  No

  N/A

• Do we keep a record of all interaction with environmental health and all other authorities?

  Yes

  No

  N/A

• All Cple certificates available and up to date?

  Yes

  No

  N/A

• Do we have a list of the fourteen allergens laminated and clearly displayed?

  Yes

  No

  N/A

• Are the kitchen team fully aware of cooling procedures?

  Yes

  No

  N/A

• Are all kitchen staff trained and signed off on the company's food safety management system?

  Yes

  No

  N/A

Practice

• Separate raw meat area sign visible and utensils avaliable

  Yes

  No

  N/A

• Prep areas and sinks (including plugs) clean and organised?

  Yes

  No

  N/A

• Stock rotation being correctly enforced and monitored?

  Yes

  No

  N/A

• All chefs in correct and well maintained uniform?

  Yes

  No

  N/A

• Utensils and utensil storage clean and safe?

  Yes

  No

  N/A

• Fridges cleaned and well managed?

  Yes

  No

  N/A

• Jelly in fridges?

  Yes

  No

  N/A

• 2 x Food probes clean, sanitised and in good working order?

  Yes

  No

  N/A

Additional Notes

Do we have any potential misleading information on any of our menus or promotional material?

Sign Off

• On site representative

  Sign

• Auditor's signature

  Sign