Food Safety

Loading Bay is cleaned & doors are locked (if no supply)

Air Curtain is working and vents are cleaned.

Empty baskets are well stacked and washed

Floor is cleaned and disinfected

Garbage room floor is cleaned. Air conditioning working at right temperature.

Stewarding store corridor is cleaned. passage is cleared with any stuff stacked.

Doors are locked when not in use

Vegetables & fruits are well stacked. no rotten vegetable or fruits inside the baskets

Cooked food & raw food stacked properly and are labeled with expiry date

Deep freezer - all frozen meat items are well stacked and FIFO in practice

Deep freezer - Nothing is stored on the floor

All meat items stored as per cross contamination specification (Poultry, Meat, Seafood)

Processed meats are labeled with expiry date//FIFO is in practice

Correct color coded chopping boards are in use (Red - Meat/Blue- Seafood)

Garbage bins are stacked properly, not over flowing

Temperature log filled on daily basis

Thawing record is filled on daily basis

Floor is cleaned and no food partials on floor

No flies or any other kind of insects presence found

Garbage bins are stacked properly, not over flowing

Temperature log filled on daily basis

All food items are labeled with expiry date/FIFO is in practice

Floor is cleaned and no food partials on floor

Working areas are cleaned and all equipment are cleaned properly

Garbage bins are stacked properly, not over flowing

Temperature log filled on daily basis

All food items are labeled with expiry date/FIFO is in practice

Floor is cleaned and no food partials on floor

Working areas are cleaned and all equipment are cleaned properly

Kitchen vents are cleaned and not greasy on edges

Garbage bins are stacked properly, not over flowing

Temperature log filled on daily basis

All food items are labeled with expiry date/FIFO is in practice

Floor is cleaned and no food partials on floor

Working areas are cleaned and all equipment are cleaned properly

Kitchen vents are cleaned and not greasy on edges

Tandoor area is cleand well. No charcoal ashes around

Garbage bins are stacked properly, not over flowing

Temperature log filled on daily basis

All food items are labeled with expiry date/FIFO is in practice

Floor is cleaned and no food partials on floor

Working areas are cleaned and all equipment are cleaned properly

Oven surface area is cleaned, see through glass window is cleaned

Kitchen vents are cleaned and not greasy on edges

Dish wash area is not piled up with dirty utensils. nothing on the floor.

Floor is cleaned and no food partials on floor

Nothing stored on the floor

Air conditioning working on right temperature

FIFO is in practice

Nothing is out of date or expiry.

Garbage bins are assigned as per segregation method. Lids are well tightened up.

Dish washer machine temperature log in place and recorded properly.

Dish washer washing temperature - 66C to 74C

Rinse temperature - 82C

Nothing found on floor (Empty pots or pans, floor mobs)

Sealed air chemical cans are stacked properly as per the standards.

Fruits & Vegetables are cleaned and stored well in the freeze.

Nothing is out of date & expiry in beverage stock

Drainage in bar area is well cleaned and no smell.

Juicer and Blender is washed and stored well after use.

Glassware are proeperly arranged in bar area.

Garbage bins are assigned as per segregation method.

No left of food clearance at the back area

Areas are not affected with any flies or any other insects.

Diffusers are on before the restaurant meal service starts and Citronella fragrance being used in it.

Buffet stations and well cleaned and disinfected before the operation.

Tables are cleaned and right chemical being used for disinfection

Buffet elevations are cleaned and stacked properly