FALLA AUDIT CHECKLIST

1.1 All the incoming foods only received by the company approved supplier.

1.2 Delivery vehicle condition clean, not damaged, no sources of foreign objects, interior lights covered / not damaged, no offensive odor, raw foods kept separate from other types of food and no signs of pest activity. Cold air condenser clean, not rusting or damaged and not leaking. Delivery drivers and delivery assistants have good standards of personal hygiene and clean uniforms / clothing/shoes.

1.3 Raw foods kept separate from other types of foods, packaging and non packaging items are kept separate.

1.4 Chilled potentially hazard food received only at 1-4˚C. Temperatures of three different types of chilled foods taken and recorded for each chilled delivery. Vehicle temperature should be in standard range.

1.5 Frozen food received frozen, hard and only accepted at (-18°C to - 24˚C). Temperatures of three different types of frozen foods taken and recorded for each frozen delivery.

1.6 Food packaging condition inspected upon delivery. Delivered food packaging clean, dry and not damaged (no holes or tears) and no dented or blown cans. No indications of defrosting or temperature abuse for chilled or frozen items such as ice crystals on packaging or moisture / damp stains on boxes.

1.7 Food expiry date codes checked upon delivery. Food only accepted within its expiry date and when it has sufficient, useable shelf life.

1.8 Food quality inspected upon delivery. Food delivered fresh, no spoilage, no unusual odor, free from mould, correct color and texture, no signs of pest activity / contamination, free from foreign objects and no other signs of contamination present.

1.9 Truck driver have good standards of personal grooming. He must have short hair and wear proper PPE.

1.10 Always received high risk food on priority. Ex: Ready to eat food.

2.1 No sewage or waste water backup in food area due to drainage blockages or others problem.

2.2 Portable water supply available for food preparation as an ingredient cleaning activities.

2.3 Food is stored in a organized manner to prevent cross-contamination (Raw food below the ready to eat food.)

2.4 Stored prepared and served food fit to eat, not mouldy, not rotten, not stale, no pest contaminated and foreign object contamination.

2.5 Cutting boards, chopping board, pie server, rocking knife, knife, spatula, pans, bowls etc. clean, not stained and not badly scratched, damaged, grooved or worn. No wood materials are allowed inside the kitchen.

2.6 All the utensils, measuring scoop, ladle use for making products are clean, not stained or damaged.

2.7 Food cans not sever dented, not blown (swollen ends) no damage to their sealing's.

2.8 All the equipment's, utensils stored at least 15 cm off the floor (including inside walk-in chillers and walk-in freezers) in order to facilitate effective cleaning and easy pest activity monitoring. Stack of boxes at make table, dry store & in the kitchen area should not touch the ceilings.

2.9 Floor pallets or base (floor) crates/trays must be different colored (or easily distinguishable), clean, not damaged, and used appropriately.

2.10 Food stored covered, sealed, in closed airtight containers, closed bags, closed boxes or fully wrapped (containers in use on peak may be uncovered). All the food packaging containers must be food grade.

2.11 Ice scoop is stored not in contact with ice and not in manner that might contaminate it.

2.12 Glass and brittle plastic materials usage minimized and controlled in food areas.

2.13 Potential contaminants not present in food storage areas or food preparation areas (Pins, pen, safety pins etc.). No mobile phones allowed in kitchen premises or during operation.

2.14 Homemade storage holders / containers made from cardboard boxes, drink bottles or food containers must not be used in the restaurant.

2.15 Freezer coats clean, not damaged and stored on hooks or a coat hanging rack when not in use, never hung on dry storage racking.

2.16 Team member outdoor clothing, bags and personal belongings stored in their designated storage area and separate from food preparation areas, food contact items, dry foods, packaging, cleaning materials and work uniforms.

2.17 Expiry date on all food items that are stored, prepared, defrosting or removed from their original packaging. Product must be use as per the company standard.

2.18 First In First Out (FIFO) / First Expired First Out (FEFO) stock rotation, arrangement and usage system implemented.

2.19 All perishable food and beverage (including ingredients) held for more than one day are date coded and within expected shelf-life limit.

2.20 Food is handled with utensils in a manner that prevents cross-contamination (color coded cutting boards are available, food handling is safe and does not promote cross-contamination)

2.21 Machines - meat slicer, grinder, mixer are clean (they are well cleaned and sanitized after usage or at least once every 4 hours)

2.22 Sinks designated for their different type of usage to prevent cross contamination.

3.1 All calibrated thermometers available and stored in a clean location. Probe thermometer for food chiller and freezer, shelves, stock receiving, guest, & staff.

3.2 Probe thermometers sanitized before being put into food and after each use.

3.3 Probe thermometers accurate to within +/-1.0°C of 0.0°C in ice water and +/-1.0°C of 100.0°C in boiling water.

3.4 Food in the chiller operating between 1.0°C to 4.0°C. & in the freezer operating between -18.0°C. to -24.0°C.

3.5 If potentially hazardous cold food is 4.0°C or hotter due to equipment issues or a time control system being used (at the make table).<br>No cold food that has been in Temperature Danger Zone (TDZ >5°C) for more than 4 hours is being used / and no hot food has been in TDZ for more than 1 hours / Potentially Hazardous Food in TDZ is time monitored

3.6 Frozen food defrosted (thawed) in a refrigerator ahead of time, never at room temperature and in accordance with the Falla thawing and Expiration Process of Frozen Product according to company shelf-life policy.

3.7 Food is held at acceptable temperatures in Bain-marie (above 63°C) and Bain Marie is pre-heated before placing the food.

3.8 Food is cooked to minimum internal temperature 75°C and Employees know minimum internal temperatures for PFH.

3.9 Freezer is frequently and properly defrosted and has no ice formation

4.1 Weighing scale clean and calibrated with 10g test weight and 100 test on weekly basis or it must have a calibration certificate on it.

4.2 Non-vegetable foods segregated from vegetable foods and items properly separated on storage shelves in the chiller room, make line. Different scoop use for vegetable & non-vegetable.

4.3 Canned ingredients and fresh vegetables are drained properly before being transferred into the make table. All vegetables should be sanitized and free from off odor, foreign matters ( dust & insects) & spoiled leaves.

4.4 No expired food/drinks items available inside the branch. None of the carry forward or left over items found in use.

4.5 Meat items, sauce, veggie's store and kept as per the company standard.

4.6 Meat items, dough, bread, vegetables, sauce and other food ingredients are kept in clean utensils/shelves etc.

5.6 Meat items, dough, bread, vegetables, sauce and other food ingredients are kept in clean utensils/shelves etc.

4.8 All the listed menu items are made as per the company standard.

4.9 Product vegetable, salad topping, chicken and meat items, dough temperature, side dishes are made as per the SOP & baked/prepare at standard temperature and time and the product temperature checked after baking.

4.10 Finished product has good organoleptic quality (appearance, color, aroma, and taste).<br>Check Baking/Cooking quality and refer to SOP <br>1. Color, 2. Cooking, 3. Toppings distributions, 4. Plating, 5. Taste etc.

4.11 Sauce dispensing squeeze bottles are clean have no offensive/off odor. All sauce bottle stored at 1.0˚C to 4.0˚C

5.1 Team members aware of the illness policy. All team member body temperature 35.0°C to 36.8°C. All team members should have their valid ID with them.

5.2 Team members appear in good health and team members are not working with symptoms of illness or infection. No team members with yellowing of the skin (jaundice), severe colds, repeatedly blowing their nose, sneezing, or coughing. Any people suffering from food poisoning symptoms (vomiting, diarrhea, stomach cramps, nausea, fever, etc.) or any infectious disease, excluded from work immediately and do not return to work until passed fit by a doctor.

5.3 At least one dedicated hand wash sink in the kitchen. Silicon sealing around hand wash sinks clean, not stained, even (smooth) and not mouldy. Anti-bacterial Soap and sanitizer dispensers clean (including underneath), labeled or easily distinguishable.

5.4 Clean, foot pedal operated lid (hands free) waste bin located near hand wash sinks. Waste bin lined with a plastic bag and not cracked or damaged.

5.5 Hand washing method poster / sign setting out the "hand washing steps" located on the wall beside all hand wash sinks.

5.6 Fingernail brush located at each kitchen hand wash sink. Fingernail brushes clean, not worn and stored in sanitizer solution, in a non-food labeled container.

5.7 Fingernails clean, short and evenly trimmed (no evidence of nail biting). No fingernail polish, fingernail varnish or false fingernails worn.

5.8 Team members washing their hands every 30 minutes and when required (when entering the kitchen, before food handling, after cleaning tasks, after sneezing or coughing, after handling waste, after using the toilet etc.).

5.9 Correct hand washing and drying method followed. Hand washing only in hand wash sinks (not in equipment wash sinks or food preparation sinks), minimum of 20 seconds, hot water used, soap used, sanitizer used and taps that are not hands free turned off with a paper towel. Forearms washed if uncovered. No drying hands on uniforms, aprons or cloths.

5.10 Disposable aprons & Hand gloves powder free not damaged and never reused if they have been removed. Hand washing must be conducted between disposable glove changes. None of the team member are allowed to outside while wearing PPE

5.11 Team members have good standards of personal grooming. Team must have short hair and wear arm sleeves if they have long hair on hand. Daily bath / shower taken, neat, clean appearance and no offensive body odor. No excessive beard stubble. No excessive perfume, aftershave or make-up worn.

5.12 Uniform worn is approved, clean, not wrinkled (ironed), not damaged and with no loose threads or buttons. Shoes clean, flat / low soled with a closed toe and back.

5.13 Team members wear hairnet and cap in the kitchen and food storage areas. Hairnets must cover hair on the back and sides of the head, and also cover the ears. Visitors must wear hairnets in the kitchen and food storage areas.

5.14 Team members wear facemasks over their nose and mouth when in the kitchen and food storage areas.

5.15 All food handlers are clean shaven. Beards, moustaches and goatees must be neatly trimmed and clean.

5.16 No exposed jewelry is worn. No Bluetooth headset used while working inside the kitchen area. No rings, watches, earrings, bracelets, wrist bands, wrist threads, necklaces, visible body piercings etc. worn when handling food.

5.17 No open cuts, wounds, burns or sores. Cuts, wounds, burns and sores covered with clean, high visibility, waterproof plasters or dressings. Disposable glove worn over any plaster or dressing on the hands or wrists.

5.18 No eating, drinking, smoking, spitting, chewing gum, chewing tobacco, chewing pan, chewing betel or other unhygienic habits in the restaurant.

6.1 Floors clean with no food residue build-up or detritus accumulation, particularly in corners, behind and under large equipment, at floor / wall junctions and in tile grouting.

6.2 Floor surfaces even, easily cleanable, not cracked, not torn, not peeling, no holes and not pitted. No pooled or standing water on floors in kitchen areas. No cardboard boxes used to cover the floor in food preparation areas or food storage areas.

6.3 Floor drains clean, no offensive odor, freely draining, not damaged and fully covered or sealed.

6.4 Walls and doors clean, no food splashes, not stained and paint not flaking, chipped or damaged. No cracked, chipped or missing wall tiles. Wall surfaces must be smooth and easily cleanable.

6.5 Ceilings clean, no mould growth and not stained or water marked. Ceiling tiles and ceiling panels not damaged, properly fitting and no missing tiles or panels. High level fixtures clean with no excessive accumulation of dust, dirt, grease, dead insects etc.

6.6 Lighting clean with no excessive accumulation of dust or insects. Light bulbs covered or shatter resistant / laminated safety light bulbs used. Light bulb covers properly fitting and not cracked or damaged. All lights working and lights switched off when areas are not in use. Sufficient, safe illumination levels in food preparation areas and storage areas.

6.7 Ventilation and air conditioning systems clean, no dust build-up, rust, paint chipping, no water or condensation leakage and maintaining cool temperatures in food areas. Ventilation sufficient to remove steam, condensation, obnoxious cooking fumes, smoke etc.

6.8 Refrigeration units and freezers clean, no dust accumulation, no food on the floor, free from mould and no offensive odor. No dripping ceiling condensation. No ice build-up in freezers. Dough trolleys clean, not damaged or rusting and have a clean cover that is in good condition. Proofer hygrometer clean, not damaged and affixed properly

6.9 Refrigeration units, freezers not damaged, not rusting and not leaking. Door seals, door curtains and storage racking / shelves in good condition. Light bulbs working, covered or shatter resistant / laminated safety light bulbs used. Light bulb covers properly fitting and not cracked or damaged. Illumination inside refrigeration units and freezers adequate.

6.10 Ovens, Barbeq griller, Fryer and other equipment's clean, no accumulation of grease, no excessive carbon build-up, and no rust or damage. Team members aware of the correct procedure to operate.

6.11 Make tables and delivery tables, dispatched, preparation tables clean, with no offensive odor, no leakage under-counter, no rust and not damaged. Make table fan cover clean, no damage, no rubber gasket, no chipped and no damaged make handle. Light bulbs working, covered or shatter resistant / laminated safety light bulbs used. Light bulb covers properly fitting and not cracked or damaged.

6.13 Drink machines and other machines (whipped cream) are cleaned and sanitized frequently enough.

7.1 Dry food storage areas clean, cool, dry and well organized. No redundant or unnecessary items stored in dry storage areas. Separate storage of food ingredients and food contact items from non-food contact items on storage racks and shelves.

7.2 Dry food storage area racking, shelves and storage cupboards clean, stable and not damaged (rusting, peeling plastic, chipped / flaking paint etc.).

7.3 FEFO (First Expired First Out) FIFO (First In First Out) followed in the branch

7.4 Food packaging and non food packaging items kept separate.

8.1 Dishwashing area and the floors around it are clean. No stagnant water laying in dish wash area.

8.2 Dishwasher is clean and free of food residues

8.3 Only approved scrubber by management will be use, no steel wool, pads in used.

8.4 Dishwasher temperature operating between 82.0˚C to 85.0˚C.

8.5 Equipment, utensils, scissors, small wares, pans, containers, etc. washed hygienically in clean sinks with clean hot water. Clean utensils stored on a separate shelf from unclean utensils. Dirty / unclean equipment, utensils and small ware's not left to excessively accumulate in or around sinks whilst awaiting washing; cleaning conducted in the early parts of the day, regularly during the day and at the end of the day. Equipment wash-up area has a hygienic flow with dirty items effectively

8.6 Washed equipment, utensils, scissors, small ware's, pans, containers etc. stored clean (free from dirt, grease, food residues, stains, offensive odor etc.) and stored in a clean location / container. Old date labels and the glue residue completely removed from food storage containers. Washed equipment, utensils, small ware's, containers etc. have no pooled water on their surfaces and are stacked inverted to allow water draining.

8.7. any foreign object that would cause contamination (employee clothing, cleaning equipment, garbage cans, dirty dishes, open windows, water splashes.)

9.1 Only approved chemicals suitable for food environments used in the restaurant. Chemicals supplied by a reputable chemical supplier. No household or supermarket cleaning chemicals used. No fly / insect / ant sprays used. No chemicals past their manufacturer's expiry date.

9.2 Cleaning activities do not put food or food contact items at risk of aerosol chemical contamination or direct chemical contamination. Spray cleaning chemicals used carefully and never used near open, uncovered food.

9.3 Sanitizer chemical easily available and stored appropriately in different areas of the kitchen and in the service area. Sanitizer used with disposable paper towel or suitable clean cloth. Small ware's, utensils, cutting board, chopping board knives, make table, preparation table, cut table and hand touch points (door handles, switches, control knobs etc.) cleaned and sanitized regularly. Sanitizer chemical concentration correct and appropriate concentration test strips available and not past their expiry date.

9.4 Wall mounted automatic dilution chemical dispensers clean, have no black marks / mould in their pipes, not damaged, operating correctly, calibrated routinely and within their service expiry date.

9.5 Chemicals stored in a designated storage area separated (greater than 30 cm) and not directly above food, food packaging or food contact items. Chemical storage area clean, not dusty, secure and not accessible to customers. Cleaning chemicals never left unattended in customer areas (protected from children).

9.6 Chemical containers clean (no spilled chemical), sealed (closed lids / caps), not damaged and never used to store food (even if thoroughly washed).

9.7 Chemical containers and chemical spray bottles clearly labeled with the name of chemical (color coding only is not acceptable). Cleaning chemicals not decanted into unmarked containers or inappropriately into food or drink bottles.

9.8 Cleaning sponges / pads / brushes / scourers / wiping cloths / scrapers used for equipment washing are clean (not badly food soiled or black / brown color), no offensive odor, not damaged / deteriorated and stored in a labeled container of sanitizer solution.

9.9 Cleaning sponges / pads / brushes / scourers / wiping cloths / scrapers and waste bin bags must be stored away from food, food packaging and food contact items.

9.10 Floor cleaning equipment: Mops, brushes and squeegees must be stored hanging on wall racks / hooks and segregated from food and food contact items.

9.11 Mops, brushes and squeegees must be stored clean, have no offensive odor, no rust, not worn or damaged, no peeling plastic on handles and no uncovered wood handled equipment. Mop buckets clean, not damaged and have no dirty water left inside when not in use. Floor cleaning equipment cleaned in a suitable sink (ideally a specific mop sink) and never cleaned in a food preparation sink or hand wash sink.

9.12 Color coded floor cleaning equipment. As a minimum, one color of floor cleaning equipment used for kitchen / front of house floor areas and another color of floor cleaning equipment used for cleaning the toilet floors.

9.13 Disposable plastic apron worn to cover uniform when cleaning the toilet and conducting other very dirty cleaning tasks. Used plastic apron discarded after cleaning is completed.

10.1 Professional pest control technician inspecting the restaurant at least monthly and implementing effective measures to prevent pest issues and control any pest activity.

10.2 Pest activity in the restaurant does not present significant, imminent risk of injury to health due to a pest infestation in different areas and / or pest contamination of surfaces, food contact items or food.

10.3 Kitchens and dry storage areas free from pest activity (rats, mice, cockroaches, flies, ants, spiders, weevils, cats, dogs etc.)

10.4 Front of house areas free from pest activity (rats, mice, cockroaches, flies, ants, spiders, weevils, cats, dogs etc.).

10.5 Exterior areas free from pest activity (rats, mice, cockroaches, flies, ants, cats, dogs etc.).

10.6 Restaurant effectively sealed and pest proofed to prevent pest access and pest harborage. Plastic strips & brushes on the main door in good conditions not damaged or torn. No gaps under or around external doors (tight fitting to the frame with no sunlight coming through). Exterior doors close fully and are not left open. Exterior doors have a self-closing mechanism that is in good working condition. Any windows left open for ventilation must be pest screened. No gaps (proper sealing) in floors, walls or ceilings, particularly around utility pipes and cables. Extraction ducting

10.7 Good standards of housekeeping and organization maintained in all areas. Pest harborage areas minimized (no redundant / old equipment and no unnecessarily stored items).

10.8 Air curtains & sensors located at exterior entrance doors, clean, not damaged, the flow of air curtains effective, and in good working condition (operate when the exterior door is open).

10.9 Internal rodent control devices (glue traps only used) located away from food, food packaging, drinks and food contact items. Rodent control devices clean, in sufficient quantity, not damaged and positioned in corners and along walls.

10.10 Non-explosive (glue board) type insect killers located at least 2 meters away from and not located directly above food areas, shelves or food contact items. Explosive type insect killers are not used in any food preparation areas or food storage areas. Insect killers and insect monitoring traps in sufficient quantity and positioned effectively (away from natural / artificial light, located in darker areas). Insect killers clean, turned on, not damaged and glue boards and catch trays are free from an accumulation of insects. Spare insect killer glue boards available in the restaurant for changing when needed.

10.11 Exterior pest control devices (poison bait boxes and mechanical traps) clean, appropriately located near entrances / exits, not damaged and securely positioned (attached to the wall or affixed to the ground). Sufficient quantity of pest control devices around the restaurant perimeter and waste storage areas.

10.12 vegetation around the restaurant trimmed and short. No building materials, redundant equipment or other areas of pest harborage around the restaurant's perimeter or grounds.

11.1 Customer / team member toilets and their cubicles clean, not stained, not damaged and no offensive odor. Silicon sealing (smooth) and not moldy.

11.2 Toilets do not open directly into food storage or food preparation areas (separated by an intervening ventilated space).

11.3 Toilet hand wash sinks clean, hot water at a suitable temperature for hand washing (38.0C to 48.0C), antibacterial soap, sanitizer and disposable paper towels (or hot air hand dryer) present. Soap and sanitizer dispensers clean (including underneath), labeled or easily distinguishable.

11.4 Clean, foot pedal operated lid (hands free) waste bin located near hand wash sinks. Waste bin lined with a plastic bag and not cracked or damaged. No storage of uniforms, clothing, floor cleaning equipment or other unnecessary items in team member & Guest toilets.

11.5 Restrooms checklist posted and filled on time every 30 minutes.

12.1 Customer areas clean, tidy, and well maintained. Entrance door, glass partition, swing door, Floors, walls, doors, ceilings, ventilation, air conditioning units, etc. clean, no dust accumulation, and not damaged. Exterior doors and windows clean with no fingerprints or water / smear marks.

12.2 Customer area waste bins clean (inside and outside) and not rusty & damaged. Fixtures, fittings, CCTV, lights and high level areas clean, no dust accumulation and in good condition.

12.3 Service areas including cupboards, shelves, counters, waste bins, Stored items organized properly and neatly. No unnecessary items stored in service area cupboards or on shelves.

12.4 Fly killers are clean and in good condition. Light is working manufacturer's recommendations

12.5 Sunblind's curtains are clean not damaged and well maintained.

12.6 Table tops cleaned and sanitized promptly after customers have finished their meal. Only disposable paper towels or clean sanitized wiping cloths used for cleaning the tables tops. No chewing gum under customer tables.

12.7 Tables , chairs & Sofa chairs are clean , free from food residue & in good condition (not damaged, not excessively chipped, not cracked, no ripped covers, not wobbling etc.).

13.1 Cashier Wood cabinets in good repair, no loose joints. Wood well painted

13.2 All wires properly and safely wrapped, no wires and cables showing to guests

13.3 Station clearly labeled, and organized, at least one calculator available

13.4 Cash drawer working properly, locked, key with cashier and Manager on Duty

13.5 Kit includes at least 3 calculators, 3 pens and 3 receipts books

13.6 POS terminals Clean on all surfaces, free of dust, no spots or grease buildup

13.7 All printers and terminals working and well maintained

13.8 System working properly, rarely crashed. Proper corrective action is taken.

14.1 Shirts, pants, aprons, correct, clean, not torn or faded and neatly pressed

14.2 Shoes and socks are correct

14.3 Name tags placed according to standard

14.4 Mild deodorant, no strong perfume smell

14.5 Friendly approach. Always smiling

14.6 Jewelry policy applied

14.7 Hair tied according to personal hygiene policy

14.8 Proper hygiene practices, beard shaven according to personal hygiene policy

14.9 Employees (BOH & FOH) properly staffed to insure smooth shifting

15.1 Team members aware of the accident reporting procedure. All accidents and near misses detailed on an Accident / Near Miss Record, investigated and reported to Head Office as necessary. Appropriate actions taken to prevent further accidents of a similar type by using a root cause analysis prevention approach.

15.2 First aid kit / box available, properly stocked (according to the Approved List, which should be located inside the box) and stored in an easily visible location (ideally wall mounted). Blue plasters or non-skin colored plasters (kids cartoon character plasters) available within or near the first aid kit. No expired items within the first aid kit.

15.3 plastic aprons, facemasks etc.) clean, not damaged and easily available in the kitchen.

15.4 Fire extinguishers clean, in accessible and appropriate positions, have proper signage, a service label and an accidental release pin / seal in position. Fire extinguishers service date within the last 12 months. Fire extinguishers pressure gauge indicator needle within an acceptable range. Carbon dioxide or dry powder type fire extinguisher available in the kitchen to deal with electrical fires. Team members aware of the different types of fire extinguisher. Automatic fire suppression (Ansul) system above large cooking ranges / equipment.

15.5 Fire escape routes and emergency exits unobstructed, well signed and easy to see and follow. Fire exit doors open easily, never blocked and not locked (unless the key is in a box next to the door).

15.6 Combustible materials not stored near ovens or other heat sources. Combustible materials not stored close to the restaurant / building exterior and never inside electrical rooms or electrical boxes. Team member practices such as smoking do not pose a potential fire hazard.

15.7 Team members aware of the emergency fire procedures for the restaurant to ensure they know 'What to Do in the Event of Fire'.

15.8 Food security measures are adequately implemented at a restaurant. The emergency number must be displayed at the office table (Police/Fire/MOH/Ambulance)etc.

16.1 The flow of food production and cleaning process are correct (no crossing between raw and ready to eat food; dirty and clean areas; no sewage and liquid waste crossing food preparation areas causing hazards etc.).

16.2 Work surfaces are in good condition.

16.3 Machines and equipment’s are in good repair

16.4 Food preparation area is well lit and light fixtures are protected in a manner that prevents food contamination in case of breakage.

16.5 Walls and ceilings are in good repair (no moisture, no peeling paint, no broken panels, no holes…).

16.6 Floors are in good repair (no broken tiles).

16.7 Doors and windows leading to the kitchen are closed.

16.8 All garbage cans are covered, foot activated and in good repair (garbage can in the dishwashing area may be uncovered).

16.9 All cooling units are in good repair (no water dripping, no rusty shelves, doors and handles in good repair, no broken rubber seals, etc.

16.10 All display fridges have covers.

16.11 Racking Shelves is in good repair (no rusty shelves & no peeling paint).

16.12 No presence of wood, rust proof shelving units are available in the kitchen (No wooden pallets are used to raise stored goods. Only treated metallic or plastic racks are used).

16.13 Kitchen utensils and equipment are in good repair (Chopping board, containers; etc.)

16.14 All drains are equipped with screwed on covers or perforated covers.

16.15 Potable water is linked to all sinks including ice machines (exception is accepted for utility sink only) and microbiological results show no signs of contamination.

16.16 Room temperature in the kitchen and storage areas is within acceptable range (25°C or below).

16.17 Thermometers are available on all fridges and freezers and are indicating correct fridge/freezer temperature.

16.18 Hand washing sinks are available in the kitchen and in adequate locations.

16.19 A certified Person In- Charge is present during all hours of operation and is actively managing and supervising the operations.

17.1 Restaurant Visitor Record completed by visitors to the restaurant (pest control technicians, maintenance team members, engineers, auditors etc.) and their fitness to enter the kitchen, service areas or food storage areas assessed and recorded. Record reviewed and signed off by the senior person at the restaurant on a monthly basis.

17.2 Receiving logs records up-to-date, all boxes properly completed and the writing clear and readable. Temperature readings taken with a temperature probe and recorded to one decimal place. Corrective actions taken and recorded as necessary. Record reviewed and signed off by the senior person at the restaurant on a weekly basis.

17.3 The premise must have a valid Trade License and Approved layout available at all the time.

17.4 All the employees working in the premises (FOH & BOH) must have Basic Food Safety Training certificate and list of the employees working in the particular outlet.

17.5 All the employees working in the premises (FOH & BOH) must have a valid Occupational Health Card. It must be well documented and must be available on the site.

17.6 At least 2 (1 from FOH & 1 from BOH) employees working in the premises (FOH & BOH) must have Fire & First Aid Training certificate. Team member training records indicate that team members have been briefed on the Fire Action Plan and fire safety & First Aid procedures.

17.7 External grease trap cleaning service reports available for their inspection visits (at least the last 6 months kept on file).

17.8 External hood and water tank cleaning service reports available for their inspection visits (at least the last 6 months kept on file).

17.9 Thermometer calibration Records up-to-date, all boxes properly completed and the writing clear and readable. Corrective actions taken when a temperature reading is not within the range. Record reviewed and signed off by the senior person at the restaurant on a weekly basis. External Calibration record must available and well documented inside the premises.

17.10 Weighing scale calibration Records up-to-date, all boxes properly completed and the writing clear and readable. Corrective actions taken when reading is not within the range. Record reviewed and signed off by the senior person at the restaurant on a monthly basis. External Calibration record must available and well documented inside the premises.

17.11 Refrigerator Air Temperature Records up-to-date, temperature readings taken every 2hrs. daily, all boxes properly completed and the writing clear and readable. Corrective actions taken when a temperature reading is not within 0.0C to 4.0C. Record reviewed and signed off by the senior person at the restaurant on a weekly basis.

17.12 Freezer Air Temperature Records up-to-date, temperature readings taken every 2 hrs. daily, all boxes properly completed and the writing clear and readable. Corrective actions taken when a temperature reading is not minus 18.0C or colder. Record reviewed and signed off by the senior person at the restaurant on a weekly basis.

17.13 Hot and cold logs records are up-to-date. All boxes properly completed and the writing clear and readable. Corrective action taken when readable is not within the range. Record reviewed and signed off by the senior person at the restaurant on a weekly basis.

17.14 Cooling logs records are up-to-date. All boxes properly completed and the writing clear and readable. Corrective action taken when readable is not within the range. Record reviewed and signed off by the senior person at the restaurant on a weekly basis.

17.15 Vegetable sanitation is appropriate: sanitizer used, concentration, method of dosage, water source, technique used, drying process. Record are up-to-date and well maintained.

17.16 Dishwasher rinse temperature records up-to-date, temperature reading taken twice on daily basis. corrective actions taken when a temperature reading is not minus 84.0C . Record reviewed and signed off by the senior person at the restaurant on a weekly basis.

17.17 Ice machine cleaning machine record up-to-date. Cleaning record are up-to-date and maintained. Record reviewed and signed off by the senior person at the restaurant on a weekly basis.

17.18 Staff sickness and Return to work record are up-to-date. Corrective action taken when any non-compliance occurs. Record reviewed and signed by senior person at restaurant on monthly basis.

17.19 Daily opening and closing Records up-to-date, all boxes properly completed and the writing clear and readable. Record reviewed and signed off by the senior person at the restaurant on a weekly basis.

17.20 Bar opening and closing Records up-to-date, all boxes properly completed and the writing clear and readable. Record reviewed and signed off by the senior person at the restaurant on a weekly basis.

17.21 Hand Wash Sink Hot Water Temperature Records (Kitchen and Toilets) up-to-date, all boxes properly completed and the writing clear and readable. Temperature readings taken with a temperature probe and recorded to one decimal place. Corrective actions taken when a hand wash sink's hot water is not between 38.0C to 48.0C.

17.22 Crawling Insect Monitoring Trap Records up-to-date, all boxes properly completed for kitchen traps and the writing clear and readable. Corrective actions taken and recorded if pest activity is found.

17.23 Insect Killer Monitoring Records up-to-date, all boxes properly completed for kitchen traps and the writing clear and readable. Corrective actions taken and recorded if pest activity is found.

17.24 Sanitizer Concentration Check Records up-to-date, all boxes properly completed and the writing clear and readable. Corrective actions taken and recorded when a sanitizer solution concentration is not between 200 PPM to 400 PPM.

17.25 Daily Cleaning Records up-to-date, all boxes properly completed and the writing clear and readable. Record reviewed and signed off by the senior person at the restaurant on a weekly basis.

17.26 Weekly Cleaning Records up-to-date, all boxes properly completed and the writing clear and readable. Record reviewed and signed off by the senior person at the restaurant on a weekly basis.

17.27 Wastage Records up-to-date, all boxes properly completed and the writing clear and readable. Corrective actions taken and recorded as necessary. Record reviewed and signed off by the senior person at the restaurant on a weekly basis.

17.28 Maintenance Records up-to-date, all boxes properly completed and the writing clear and readable. Corrective actions taken and recorded as necessary. Record reviewed and signed off by the senior person at the restaurant on a monthly basis.

17.29 Chemical Material Safety Data Sheets (MSDS) available for all cleaning chemicals used in the restaurant.

17.30 Water supply microbiological and chemical testing reports available, latest report dated within the last 12 months and results are acceptable or appropriate corrective actions were taken. Ice machines (cubed and crushed ice) microbiological testing reports available, latest report dated within the last 12 months and results are acceptable or appropriate corrective actions were taken.

17.31 Pest control technician service reports available for their inspection visits (at least the last 6 months kept on file). Pest control technician service reports do not indicate a long standing history of unresolved pest activity.

17.32 Map of pest control devices (poison bait boxes, glue boards, mechanical traps, insect killers, insect monitoring traps etc.) available, accurate and dated. Restaurant map / plan shows the location and number of all internal and external pest control devices.

18.1 More than 80% completion of the non-compliance areas from the previous restaurant audit.

18.2 100% completion of the non-compliance areas from the previous restaurant audit.