F&B Audit

Is separate HAND WASHING available (Signage, soap & Blue<br>Roll?

Are the HAND WASH sinks clean? (There should be no debris<br>in the sink)

Have the temperature probes been calibrated & results<br>logged in last 28 days? (all available probes calibrated and<br>recorded on fridge temp sheet)<br>

Are temp probes clean and in good working order?

Have at least 5 food items been TEMPERATURE PROBED in<br>the last 7 days? (Check weekly food temp records)

Have the daily FRIDGE & FREEZER TEMPERATURE checks been<br>completed? (check monthly records)

Have the DAILY OPENING CHECKS been completed? (Current<br>months)

Have the DAILY CLOSING CHECKS been completed (Current<br>months)

Have the WEEKLY CLEANING TASKS been completed (Current<br>months)

Are fridge & freezers free of ICE BUILD UP? (Can you see<br>wire shelving?)

Are fridges & freezers clean? (shelves and bottom of the<br>freezer free of debris and food residue?)

Are the FRIDGE & FREEZER SEALS in good, clean condition?<br>(Clean with no splits)

Is chilled food correctly labelled? (Label should be checked<br>against manufacturers guide)

Are the PIZZA OVENS clean and well maintained? (Ovens<br>should be silver with no carbon build up)

Is the UNOX OVEN clean inside and outside? (The hood,<br>glass, shelves and sides should be clean and free of dust)

Are the UNOX OVEN TRAYS clean and free of carbon build<br>up? (Trays should be silver with no sign of carbon build up)

Are UNDER-COUNTER tops and under counters clean and<br>free of debris? (All under-counter areas should be clear and<br>free of debris)<br>

Has the FLOOR been swept, mopped and deck scrubbed? (All<br>floors should be clean especially around corners, edges and<br>table feet)

Is underneath the MICROWAVE clean? (There should be no<br>debris underneath)

Is the microwave clean inside? (the guard at the top should<br>be clean and all side should be free from food residue)

Are the BINS clean inside and out? (Bins should be clean and<br>free of odour)

Are new spec book clean and being used?

Is correct SHELF LIFE CHART in use?

Only APPROVED F&B PRODUCTS available?

Food SAFETY PACK up to date with correct allergen<br>information?

Are colour coded CHOPPING BOARDS being used and stored<br>in the correct rack?

Are colour coded CHOPPING BOARDS in good condition?

Are colour coded UTENSILS being used and in good<br>condition?

Are mop buckets empty, clean and in good condition? (Blue<br>for kitchen)

Are MOP HEADS clean?

Are correct FOOD SERVING CONTAINERS available?

Are all WALLS clean and in good order? (no food smears or<br>holes in the walls)

Is FLY ZAPPER in place and working?

Is the glass washer clean, odour and free of bacteria build<br>up?

Are all LIGHTS working?

Are all BRANDS & LABELS facing forward?

Is all relevant POS displayed correctly?

Is F&B menu displayed on bar area TV's? (atleast one should<br>have F&B POS on)

Are STIRERS, SUGAR AND NAPKINS available for guest on the<br>bar?

Are BAR DISPLAYS appealing?

All bar fridges clean and at the correct temp between 1 and<br>5 degrees?

All BAR TABLES are clean and organised?

MENUS are on all tables and in good condition?

BAR is free of clutter?

All GLASSWARE is clean and free of smears?

Are the blenders and jugs clean and free from milk residue?

Milk within COFFEE MACHINE is labelled and in date?

LEMON AND LIMES available and freshly prepared that day?

ICE is available for guest drinks?

Slush Machine working, on and full

Monster Fridges displayed correctly, on and stocked

Cutlery containers on tables, clean and stocked

Crew working are all in correct uniform- Clean and well<br>presented

Is the STOCKROOM locked? (Stockroom should locked and<br>secure at all times)

Is the STOCKROOM STOCK tidy and organised? (Stockroom<br>should be organised and clean)

All Stock available to guests?

ITEM ONE (details in notes)- Does the manual count match<br>SMS?<br>

ITEM TWO (details in notes)- Does the manual count match<br>SMS?<br>

ITEM THREE (details in notes)- Does the manual count match<br>SMS?<br>

ITEM FOUR (details in notes)- Does the manual count match<br>SMS?<br>

ITEM FIVE (details in notes)- Does the manual count match<br>SMS?<br>

ITEM SIX (details in notes)- Does the manual count match<br>SMS?<br>

ITEM SEVEN (details in notes)- Does the manual count match<br>SMS?<br>

ITEM EIGHT (details in notes)- Does the manual count match<br>SMS?<br>

ITEM NINE (details in notes)- Does the manual count match<br>SMS?<br>

ITEM TEN (details in notes)- Does the manual count match<br>SMS?<br>

ITEM ELEVEN (details in notes)- Does the manual count<br>match SMS?

ITEM TWELVE (details in notes)- Does the manual count<br>match SMS?

ITEM THIRTEEN (details in notes)- Does the manual count<br>match SMS?

ITEM FOURTEEN (details in notes)- Does the manual count<br>match SMS?

ITEM FIFTEEN (details in notes)- Does the manual count<br>match SMS?

ITEM SIXTEEN (details in notes)- Does the manual count<br>match SMS?<br>

ITEM SEVENTEEN (details in notes)- Does the manual count<br>match SMS?<br>

ITEM EIGHTEEN (details in notes)- Does the manual count<br>match SMS?

ITEM NINETEEN (details in notes)- Does the manual count<br>match SMS?

ITEM TWENTY (details in notes)- Does the manual count<br>match SMS?<br>

GM & F&BM hold in date Food Hygiene Level 3 qualifications<br>that are printed and stored alongside HACCP

At least 3 F&B Crew members hold in date Food Hygiene<br>Level 2 qualifications that are stored and printed alongside<br>HACCP.<br>

During your visit were any out of date items found?

HACCP paperwork filed correctly and to hand (Last 3 months<br>complete paperwork in 1 accessible folder in the kitchen)

Delivery notes & Invoices filed in an organised manor- Must<br>be available to hand

2 copies of Bar Bible on site and the team member working<br>that shift signed off in one of them)

All stock takes up to date? (check a weekly and monthly<br>count has been submitted for last 4 weeks)

Check 2 random delivery notes match relevant intakes