Food Safety Audit

Is the waste oil stored correctly?

Is the team smoking area set up away from building? (5m at least)

Is the bin yard clean and tidy?

Are the bin lids closed?

Day dotting and product labeling satisfactory?

Are all products in date?

Has all the fruit been washed?

is the bar matting, shelving and floor clean?

Is the glasswash machine clean?

Is the ice machine clean?

Is the ice scoop submerged in desguard with a clean water source available for rinsing? Is this also day dotted.

Is the colour coded cloth policy being corectly followed?

Can the bar team show where to find the allergen guide and service cycle?

Is the correct PPE available and stored using PPE station? (Goggles, gauntlets, leather apron & respirator mask)

Lighting in good working condition?

Is there a safe walkway between kegs?

Are the gas cylinders stored correctly & chained?

Are all products in date and correctly rotated?

Is the cellar clean and tidy?

Are the WCs clean?

Lights in good working order?

Are the hand wash basins fully stocked? (Soap, blueroll, bin, hand washing step by step sign)

Are clean uniforms and personal clothing segregated?

Is the changing room clean and tidy?

Are the HWBs clean and fully stocked? (Soap, blue roll, hand washing sign, plug if needed)

Is the water at a comfortable hand washing temperature

Are all lights in good working order?

Is the dishwasher clean and operating at correct temperature? Rinsing @ 82'C

Are RAW and RTE utensils and containers segrigated?

Are all glass items stored on the bottom shelf

Are only company approved cleaning chemicals in use?

What is the reason behind wrong use of chemicals?

Is the correct cleaning chemical poster in use?

Are blue marigolds available ?

Are all lights in good working order?

Is all food covered, labeled correctly and in date?

Correct food labels in use?

Are all units holding at correct temperature?<br>Fridges 5'C or bellow<br>Freezers -18'C or bellow

Door seals clean and in good condition?

Are all RAW products stored below cooked/ RTE?

Is all food in date?

Are all high risk fish items stored on ice with correct labels?

Are allergens seperated to avoid cross contamination?

All glass items stored on bottom shelf?

Are all floors, wall junctions and under equipment clean?

Have all food items in service fridges been removed from external packaging?

Are all open products decanted and stored in air-tight containers?

Are all glass packaged ingredients stored on the lowest shelf?

Are all food items stored off the floor?

Confirm that no food items are frozen in-house

Is the grill mapping poster & chargrill cleaning poster displayed and followed?

Is the allergen service cycle displayed and followed?

Is there a first aid kit in the kitchen?

Is the contence correct and indate?

Is all equipment in a clean & good working order?<br>Kitchen, Bar & Glass wash

Is the chargrill clean and free from any carbon build up?

Are equipment wheels and brakes clean?

Are the utensils clean and in good working order?

Are the filters clean and in good condition?

Are lights over equipment in full working order?

Is all has equipment tethered to the wall?

All colour coded equipment available?<br>Boards & Knives<br>Mop buckets, brooms, mops & cloths

Correct coloured cleaning cloths used in appropriate areas?

Chopping boards stored correctly?

Are chopping boards in good condition? Without excess wear

Are knives stored correctly?

Is the RAW preperation area segregated and operations understood?

Disposable PPE available?<br><br>Red - RAW / White - general use

Is there a seperate raw cling film dispenser?

Is all equipment used correctly?

Are the correct cleaning chemicals in use? Ask team member to explain one at random.

Two stage cleaning process in place? Ask team to demonstrate

Is the area clean?

Are M&B safety policies in place and clearly demonstrated by team?

Is there a copy of the safety policy in the kitchen, do they know where to find it?

Are staff files up to date?

Clean as you go policy demonstrated by team?

Are there 2 robust working probes and in date probe wipes available and being used?

Are the team able to explain the process of cooling policy?

Is the company cookbook & cooking matrixes being followed?

Are the team following correct dish specifications?

Is the cooking matrix completed?

No cross contamination risks identified?

Has good hand washing been observed?

Are the team members clean?

Correct uniforms including hats?

Is the uniform worn correctly?

Is the uniform clean and in good condition?

Team members wearing safety shoes?

Jewellery policy followed?

Long hair tied back and covered?

Boiler room free of clutter?

Fire doors closed, walkways free of obstruction?

All fire escape routes clear?

Fire extinguisers in designated areas? Serviced within last 12 months?

Is a fire evacuation pack available? (Hi-vis, torch, hazard tape)

Fire blankets available?

No significant hazards identified/no repairs required?

Is it filled out correctly?

All checks carried out in appropriate time?

Kitchen cleaning checklist completed correctly?

Blast chiller records kept? Brand specific

Alto sham DD correct? Brand specific

Risk assesment folder complete and up to date?

ECOLAB Recommendations carried out? Pest activity being well managed?

RBM checks completed?

NSF report signed and action plan followed?

Safety technician report actioned and signed?

Last EHO visit and score available?

Clarify FOH know the allergen service cycle and where to find the poster?

Check that FOH place order through the till correctly and inform kitchen & manager

Is both FOH, BOH & Bar allergen guides available?

Do BOH know where to download the allergen guide?

Do BOH follow the cycle correctly when making a allergen dish?

Does the FOH team member that placed the order or the DM bring the dish to you?