Title Page
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Conducted on
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Prepared by
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Location
Food Hygiene Audit
PURCHASE
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Are we using Nominated suppliers? AMBER
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Are we using "Lion" branded eggs? AMBER
DELIVERY
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Deliveries not checked and put away in 30 minutes AMBER
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In-house transport/delivery vehicles/trollies not clean AMBER
TEMPERATURE CONTROLLED STORAGE
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Food in freezers defrosting RED
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Freezer air temperatures not at -18C or below AMBER
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Food in chillers above 8C RED
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Food in chillers above 5C AMBER
STOCK CONTROL
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Stock not rotated properly AMBER
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Stock not date labelled in accordance with FSMS RED
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Stock found with date labels defaced or obscured RED
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Food beyond ‘Best Before’ date AMBER
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Food beyond ‘Use By’ date or day dot; Unfit/Unsalable food RED
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Insufficient ambient, chiller and/or freezer storage GREEN
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Stock not adequately covered against risk of contamination AMBER
TEMPERATURE PROBE
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Temperature probe not working or not used AMBER
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Sanitizer probe wipes not available/dried up/out of date AMBER
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Inadequately calibrated probe or probe not identified AMBER
PHYSICAL CONTAMINATION RISK
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Risk of physical contamination RED
MICROBIOLOGICAL CONTAMINATION RISK
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Raw and Ready to Eat foods not adequately segregated RED
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Other direct/cross-contamination risks identified RED
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Equipment such as chopping boards stored in an unhygienic manner AMBER
CHEMICAL CONTAMINATION RISK
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Risk of chemical contamination RED
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Cleaning equipment stored poorly/not away from food/incorrect colour coding/in poor condition GREEN
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Chemicals not stored away from food/stored in unlabelled containers/in inappropriate containers AMBER
CLEANLINESS - GENERAL
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No/Inadequate cleaning schedule available GREEN
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No sanitizer available/disposable gloves not in use/latex gloves in use AMBER
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Cleaning cloths not stored in fresh sanitizer/disposed of at the end of the day GREEN
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Environmental swab results unsatisfactory RED
CLEANLINESS - FLOORS
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Floors not adequately clean AMBER
CLEANLINESS - WALLS
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Walls not adequately clean AMBER
CLEANLINESS - CEILINGS
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Ceilings not adequately clean AMBER
CLEANLINESS - EQUIPMENT
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Fittings, display equipment, chillers, freezers etc. not adequately clean AMBER
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Food equipment not clean AMBER
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Food equipment coming into contact with food not able to be effectively cleaned AMBER
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Ice machine not adequately clean;scoop not stored hygienically in sanitizer solution AMBER
CLEANLINESS - SURFACES
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Preparation areas/surfaces not adequately clean AMBER
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Surfaces coming into contact with food not able to be effectively cleaned AMBER
CLEANLINESS - STORAGE AREAS
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Storage areas (including dry stores/receipt areas) not adequately clean AMBER
PEST CONTROL & WASTE MANAGEMENT
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Evidence of pests or risk of contamination by pests RED
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Pest proofing inadequate AMBER
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Pest control reports unavailable/evidence of Mitie recommendations un-actioned RED
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Accumulation of waste in food preparation areas and/or storage rooms AMBER
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Outdoor refuse areas dirty/lids not on bins; waste oil not adequately managed AMBER
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Doors/windows open without adequate screening AMBER
PREPARATION
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Foods not defrosted in accordance with FSMS AMBER
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Fruit/Salad items not washed and sanitized AMBER
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High risk foods left out for more than 30 minutes during preparation AMBER
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Chilled preparation rooms below 12C and/or being used to store high risk ready to eat foods AMBER
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Incorrect use of colour coded equipment during preparation GREEN
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Inadequate separate preparation areas for raw/ready to eat foods (either by time and/or distance) AMBER
COOKING, HEATING, COOLING
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High risk foods not cooked/reheated to 75C and probed as required (NB: Reheat in Scotland to achieve 82C) RED
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Burgers and other minced meat products served rare RED
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Altoshaam oven cooked meats not achieving 75C RED
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Pasteurised eggs not used for raw or lightly cooked dishes RED
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Foods reheated more than once RED
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Microwave ovens used to defrost food AMBER
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BBQ and Kebab controls not in place where appropriate AMBER
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Food heated using a bain-marie, hot cupboard, soup kettle etc. AMBER
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Maximum cooling time at ambient more than 90 minutes RED
FOOD SERVICE AND DISPLAY
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Cold food held at ambient/above 8C in chilled display for more than 4 hours RED
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Hot food held at ambient/below 63C in hot display for more than 2 hours RED
TEAM MEMBERS & PERSONAL HYGIENE
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Team members not following brand dress standards; inadequate protective clothing (including head coverings) AMBER
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Team members not adhering to jewellery policy required by FSMS AMBER
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Unhygienic habits observed RED
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Lack of hand washing likely to cause food contamination RED
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Incorrect hand washing practices observed AMBER
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Incorrect use of disposable gloves during food handling operations AMBER
WASH HAND BASINS
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Wash hand basins obstructed; wash hand basins not used exclusively for washing hands AMBER
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Wash hand basins not adequately stocked with bactericidal soap and paper towels AMBER
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Temperature of hot water at wash hand basin not between 38-46C AMBER
TEAM MEMBER FACILITIES
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Team member changing facilities and/or toilets not adequately clean
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Outdoor clothing and footwear stored in food storage or preparation areas
FOOD SAFETY TRAINING
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Food safety training not up to date; records not complete
MANAGEMENT CONTROLS AND DUE DILIGENCE
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Hard copy of current FSMS not available; flow chart not correct; venue managers declaration not signed off GREEN
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Food hygiene diaries not in use and/or complete; apparent falsification of entries RED
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Food hygiene diaries not ‘signed off’ by appropriate member of management team AMBER
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Individual HACCP forms not completed where required; team not aware of controls RED
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‘Legal requirements’ identified on most recent EH visit report not actioned; visit report not available RED
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‘Recommendations’ identified on most recent EH report not actioned AMBER
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Audit points from previous external audit outstanding AMBER
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Food Hygiene Rating not displayed where legally required AMBER
ALLERGEN MANAGEMENT
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Inadequate allergen awareness signage displayed for guests to see AMBER
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Inadequate access to allergen management during service RED
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Allergenic ingredients inadequately stored (nuts & peanuts) RED
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Food not produced in accordance with approved specifications giving rise to possible allergen risk
STRUCTURE - WALLS
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Defects to walls GREEN
STRUCTURE - FLOORS
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Defects to floors GREEN
STRUCTURE - CEILINGS
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Defects to ceilings GREEN
STRUCUTRE - VENTILATION
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Inadequate ventilation and extraction system GREEN
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No missing grease filters in canopy when equipment below is in use AMBER
STRUCUTRE - FITTINGS
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Defects to fittings in food preparation and storage rooms (Missing diffusers, inadequate lighting etc) GREEN
STRUCTURE - EQUIPMENT
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Inadequate separate food and equipment washing sinks; sinks not supplied with adequate hot/cold water AMBER
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Fryers and grills not protected by automatic suppression system (Ansul) RED
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Other dangerous conditions identified (Health & Safety) RED
