Full Food Safety Audit - Evolution Food Solutions Ltd

Title Page

Site conducted
Score On The Door This Visit:
- 5
- 4
- 3
- 2
- 1
- 0
Select Auditor :
- Carl Lovell
- Jamie Lewis
- Nathan Evans
- Damien Guiney
- Richard Williams
- Mike Lewis
Reason For Audit:
Select Operations Manager
- Darren Partridge
- Natasha Williams
- Jon Adams
- Len Edwards
- Mark Robinson
- Simon Griffiths
- Phil Bosomworth
- Dominic Rowley
Conducted on
Inspection Location
People Present For Audit :
Current EHO Score On the Door:
Score On The Door Rating Guidelines 5 = 75 Points and below 4 = Between 80 - 135 Points 3 = Between 140 - 200 Points 2 = Between 205 - 265 Points 1 = Between 270 - 335 0 = Above 340

INSTRUCTIONS

1. Work your way logically through the audit answering "No Action" or "Action Required", on each of the questions below.
2. Select score deduction based on scoring guide - if No Action required you must select "0" if action required then select relevant deduction
2. Add photos and observations by clicking on the paperclip icon next to the question
3. To add a corrective action click on the paperclip icon then "Add Action", provide corrective action, set priority and due date
4. Complete audit by providing digital signature for yourself and the manager on duty that has received the feedback
5. Share your report by exporting as PDF, selecting email and sending to the relevant people

Section 1 - Refuse Area/Point Of Food Entry

1.1. Is the external refuse area clean and free from waste with no food debris on the floor? (PRACTICES) (HACCP)
Please Rate Score 0 = No food debris on the floor 5 = Small amount of food wastage on the floor 20 = High amounts of food wastage on the floor
1.2. Outside bins are not touching the floor directly (PRACTICES) (HACCAP)
Please Rate Score 0 = Bins stored off the floor 5 = 1 or more bin touching the floor
1.3. Are all external bin lids closed to deter rodents and pests? (PRACTICES) (HACCAP)
Please Rate Score 0 = All bin lids closed 5 = 1 or more bin lids open
1.4. Are doors entering the food area closed to minimise pest access? (PRACTICES) (HACCAP)
Please Rate Score 0 = Door closed 5 = Door is open
1.5. Where pest proofing additions have been made i.e. skirts are in place, are these in good repair? (PREMISES) (HACCAP)
Please Rate Score 0 = All in good repair and 5 = Damage is evident with no call out logged
1.6. Where bird chains are in use on back doors are these in good repair and being used correctly? i.e. not tied up to one side (PREMISES) (HACCAP)
Please Rate Score 0 = No Missing links and being used for its purpose 5 = Missing Links/Chain has been removed/Tied up or heavily damaged
1.7. There are no signs of pest activity within this area? (PRACTICES) (HACCAP)
Please Rate Score 0 = No signs of activity 5 = Visible signs of activity i.e. droppings 20 = High visible levels of activity i.e. bodies, live pest spotted, broken food packaging
1.8. If used oil is being stored in this area is it stored off the floor discouraging pest activity? (PRACTICES) (SOP5)
Please Rate Score 0 = No oil stored on the floor 5 = Used oil stored directly touching the floor

Section 2 - Team Changing Facilities

2.1. Are the facilities clean and tidy with all items stored off the floor? (PRACTICES) (HACCAP)
Please Rate Score 0 = Area clean and tidy with no items on the floor 5 = Items stored on floor i.e.
2.2. Are the hand washing facilities fully stocked with soap and disposable hand drying towels with no food debris left when not in use or signs of tainting to the stainless indicating grime build up? (PRACTICES) (SOP 19 & SOP 20)
Please Rate Score 0 = All fully stocked and clean, no food debris or grubby areas 5 = Either soap or disposable towel is missing, food debris build up is present in the sink and or tainting is present 20 = Both soap and hand towels not present and very dirty. Sink is being used for purpose other than hand washing
2.3. No food products are stored in this area to encourage pest activity? (PRACTICES) (HACCAP)
Please Rate Score 0 = No food products present 5 = Food stored off the floor but present in the area
2.4. Where washing kitchen uniform on site are segregated dirty and clean uniform facilities provided to ensure no dirty uniform is left for team use? (PRACTICES) (SOP 20)
Please Rate Score 0 = Clear segregated facilities are available and separated 5 = Dirty uniform is mixed with clean causing contamination
2.5. Are there any signs of pest activity within this area? (PRACTICES) (HACCAP)
Please Rate Score 0 = No signs of activity 5 = Visible signs of activity i.e. droppings 20 = High visible levels of activity i.e. bodies, live pest spotted, broken food packaging

Section 3 - Food Preparation & Cooking Area's (including food wash sinks & dish area)

3.1. Is all flooring clean, in good condition without cracks, splits or holes that prevents effective cleaning? (PREMISES) (HACCAP)
Please Rate Score 0 = Floors to a good standard with no defects or exposed areas that could promote contamination 5 = Minor defects that need repair due to wear and tear 20 = Major defects that are high risk and prevent effective cleaning.
3.2. Are all walls in good condition without peeling paint, cracked tiles or holes that prevents effective cleaning? (PREMISES) (HACCAP) (HACCAP)
Please Rate Score 0 = Walls to a good standard with no defects or exposed areas that could promote contamination 5 = Minor defects that need repair due to wear and tear 20 = Major defects that are high risk and prevent effective cleaning.
3.3. Are all ceilings in good condition without cracks, holes or broken panels that prevents effective cleaning, causes contamination or encourages access for pests? (PREMISES) (HACCAP)
Please Rate Score 0 = Ceiling of a good standard with no defects or exposed areas/holes. 5 = Minor defects that need repair 20 = Major defects that are high risk and prevent effective cleaning, present a contamination risk or may encourage pests.
3.4 Are the food wash only sinks clean and free from food debris? (PRACTICES) (SOP 20)
Please Rate Score 0 = Sinks are clean and no debris/grime build up evident 5 = Sinks have food debris left in them or have build up of grease/grime present
3.5. Ready to eat chopping boards are available and are in good repair, not heavily scratched? (Yellow, white and Green must be available and if dark marks appear in scratches then this would indicate potential bacteria and they should be discarded) (PRACTICES) (SOP 8)
Please Rate Score 0 = Boards are in good repair. Where scratches are present there is no dark colour within them 5 = Boards are heavily scratched with dark patches showing signs of bacterial build up 20 = Boards are stored clean but are dirty with food debris still evident or more than 50% of the board has dark scratches
3.6. Raw chopping boards are available and are in good repair, not heavily scratched? (Red, Blue and Brown must be available and if dark marks appear in scratches then this would indicate potential bacteria and they should be discarded) (PRACTICES) (SOP 8)
Please Rate Score 0 = Boards are in good repair. Where scratches are present there is no dark colour within them 5 = Boards are heavily scratched with dark patches showing signs of bacterial build up 20 = Boards are stored clean but are dirty with food debris still evident or more than 50% of the board has dark scratches
3.7. Is a clearly defined and segregated raw preparation area in use and clearly defined by signage?. (Where time separation is being used this must be indicated on the signage) (PRACTICES) (SOP 8)
Please Rate Score 0 = Area is clearly defined either by signage or adequate space. Team member is able to show where the area is 20 = Area is not clearly defined by signage or space and team member is unable to confirm in which area raw prep is safely completed
3.8. Are ready to eat and raw, chopping boards & utensils stored fully segregated and separately including knifes? (PRACTICES) (SOP 8)
Please Rate Score 0 = Clear Segregation with items stored in correct designated area's 5 = Items stored in same area but separated and not touching 20 = Items are stored directly touching each other causing RTE & Raw contamination
3.9. Are blue aprons and food preparation gloves available and stored within the designated raw preparation area? (PRACTICES) (SOP 8)
Please Rate Score 0 = Both are available and stored in raw food area only 20 = Gloves or Aprons are not available or are stored outside of the designated raw food area
3.10. Are there ready to eat and clearly defined raw cling film holders available and clean with no food debris. Both stored fully separated in the ready to eat and raw food preparation area's? (PRACTICES) (SOP 8)
Please Rate Score 0 = Clearly defined separate clingfilm holders are available and stored in segregated areas 20 = Only 1 cling film holder is available within the kitchen
3.11. Is there clearly defined raw D10 bottles available, clean and filled with correct dilution of chemical? (PRACTICES) (SOP 8)
Please Rate Score 0 = Yes available 5 = No Not available
3.12. Is there clearly defined ready to eat D10 bottles available, clean and filled with correct dilution of chemical? (PRACTICES) (SOP 8)
Please Rate Score 0 = Yes available 5 = No Not available
3.13. Are all hand washing facilities fully stocked with soap and disposable hand drying towels with no food debris left when not in use or signs of tainting to the stainless indicating grime build up? (PRACTICES) (SOP 19 & SOP 20)
Please Rate Score 0 = All fully stocked and clean, no food debris or grubby areas 5 = Either soap or disposable towel is missing, food debris build up is present in the sink and or tainting is present 20 = Both soap and hand towels not present and very dirty. Sink is being used for purpose other than hand washing
3.14. Are all food preparation surfaces clean and free from debris? (PRACTICES) (SOP 8)
Please Rate Score 0 = All surfaces are clean and free from food debris 5 = Surfaces have food debris that has clearly been sat there for a period of time (longer than 20 minutes)
3.15. Where applicable are food preparation tools i.e. robo coupe, food processor clean and free from food debris? (PRACTICES) (SOP 8)
Please Rate Score 0 = Yes 5 = No
3.16. Is the dish washing machine clean inside, free from food debris and has no evidence of bacterial build up inside the hood? (PRACTICES) (HACCAP)
Please Rate Score 0 = No evidence of bacterial build up or food debris 5 = Signs that bacterial build up is starting to form and there is small amounts of food debris evident 20 = High levels of bacterial build up observed within the hood and large amounts of food debris
3.17. Is the pot washing only sink clean and free from food debris? (If not in use) (PRACTICES) (HACCAP)
Please Rate Score 0 = Sinks are clean and no debris/grime build up evident 5 = Sinks have food debris left in them or have build up of grease/grime present
3.18. Are all bins clean, not overflowing and covered to prevent encouraging pest activity? (PRACTICES) (HACCAP)
Please Rate Score 0 = Bins are clean, covered and waste is not overflowing 5 = Bin's are overflowing or not covered, with potential risk of pest attraction
3.19. Is D1, D10 and D2 available and stored within approved dispensers where provided or using pelican pump for dispensing? (PRACTICES) (SOP 20)
Please Rate Score 0 = All chemicals available and stored in the dispensers and correct pump used 5 = D1 not available 20 = D10 or D2 not available or stored in dispenser
3.20. No disposable cloth's are visibly being used within the kitchen or stored within the preparation/dish area other than blue roll? (PRACTICES) (SOP 20)
Please Rate Score 0 = No cloths are in the kitchen or being used 20 = Cloths are being used within the kitchen
3.21. Are ready to eat and clearly designated raw food containers being stored fully separated with raw containers being stored in the clearly defined raw food production area? (PRACTICES) (SOP 8)
Please Rate Score 0 = Yes fully Segregated 20 = Raw & Ready to eat stored together
3.22. Is every day of the week in day dots available or food day dot labels available if machine is in use? (PRACTICES) (HACCAP)
Please Rate Score 0 = Yes 5 = No
3.23. Are food safe labels available? (PRACTICES) (HACCAP)
Please Rate Score 0 = Yes 5 = No
3.24. Where a meat slicer is in use is it clean and in good condition? (PRACTICES) (SOP 8)
Please Rate Score 0 = Yes 5 = No
3.25. Where a large tin opener is in use is it clean and free from food debris? (PRACTICES) (SOP 8)
Please Rate Score 0 = Yes 5 = No
3.26. Are the canopy and filters clean and free from grease and if signed off in the cleaning records standard is an accurate reflection of this? (PRACTICES) (SOP 20 & HACCAP)
Please Rate Score 0 = Canopy is clean with no build up of grease 5 = Build up of grease is present deemed to be beyond 2 days worth
3.27. All kitchen equipment i.e. chargrill, fryers are clean and standards seen are reflective of signed off cleaning schedule? (PRACTICES) (SOP 20 & HACCAP)
Please Rate Score 0 = All items are clean with no more than 1 days worth of build up present 5 = Items have more than a days worth of build up present and is not reflective of cleaning schedule
3.28. All fridges and freezers are within critical limits? (please probe all units independently) (PRACTICES) (SOP 3 & SOP 4)
Please Rate Score 0 = All units are within the critical limits 5 = Units are operating above the agreed critical limits but food is still below 8°C with action taken to maintain this temperature 20 = Units are above critical limits and food probed above 8°C with no action taken to use or discard food
3.29. Are internal temperature gauges present in each storage unit? (PRACTICES) (SOP 3 & SOP 4)
Please Rate Score 0 = All units have internal thermometers in them 5 = More than 2 units are missing internal thermometers 20 = No unit at all has an internal thermometer in them
3.30. All fridge and freezer seals are in good repair with no rips or tears and free from food and contamination (PRACTICES) & (PREMISES) (SOP 3, SOP 4 & SOP 20)
Please Rate Score 0 = Seals are not broken and clean with no food build up 5 = Broken seals or food/grease build up present
3.31. Internals of fridges and freezers are of a clean standard with no food debris at the bottom of them or over the internal walls? (PRACTICES) (SOP 3, SOP 4 & SOP 20)
Please Rate Score 0 = No obvious food build up of longer than a day 5 = More than 1 days worth of build up visible
3.32. Are fridge and freezer door handles clean and free from contamination? (PRACTICES) (SOP 3, SOP 4 & SOP 20)
Please Rate Score 0 = No food or grease build up on the handles 5 = Food or grease present
3.33. Freezers are free from build up of ice? (PRACTICES) (SOP 4)
Please Rate Score 0 = No more than weeks worth of build up present and door shut's fully 5 = More than a weeks worth of build up present
3.34. Is all food stored off the floor? (W.I. fridge/freezer & dry store) (PRACTICES) (SOP 3, SOP 4 & SOP 5)
Please Rate Score 0 = No food on the floor 5 = Food items stored on the floor
3.35. All foods are labelled in line with SAB Food Safety Policy? (fridge/freezer & dry store) (PRACTICES) (SOP 3, SOP 4, SOP 5 & SOP 6)
Please Rate Score 0 = All products are labelled correctly 5 = Products are found labelled incorrectly (no more than 5 items in total) 20 - More than 5 items are found labelled incorrectly
3.36. Are all dry food's opened or unopened within "best before" date or "use by date"? (PRACTICES) (SOP 5)
Please Rate Score 5 points per item found. Multiples of the same product constitutes 5 points per number found i.e. 3 tubs of chilli powder = 15 points
3.37. Are all Chilled food's opened or unopened within "best before" date or "use by date"? (PRACTICES) (SOP 3)
Please Rate Score 5 points per item found. Multiples of the same product constitutes 5 points per number found i.e. 3 tubs of chilli = 15 points
3.38. Are all Frozen food's opened or unopened within "best before" date or "use by date"? (PRACTICES) (SOP 3)
Please Rate Score 5 points per item found. Multiples of the same product constitutes 5 points per number found i.e. 3 tubs of chilli = 15 points
3.39. Where any of the 3 above questions max out at 20 use this to record additional items and deductions
Please Rate Score 5 points per item found. Multiples of the same product constitutes 5 points per number found i.e. 3 tubs of chilli powder = 15 points
3.40. Are all foods other than bread being defrosted in a fridge in line with SAB Food Safety Policy? (PRACTICES) (SOP 6)
Please Rate Score 0 = All items are being defrosted in a fridge unit 20 = Items are being defrosted at Ambient or in a sink
3.41. Choose 3 high risk food items from different fridge's i.e. cooked ham, and probed these. Are they probed below 8°C? (PRACTICES) (SOP 3)
Please Rate Score 5 = All items below 8°C 20 = One or more samples above 8°C
3.42. Where applicable are fresh mussels, fish and cooked on site rice stored in line with SAB Food Safety Policy Guidelines on extra care items? (PRACTICES) (SOP 16)
Please Rate Score 0 = All items are prepared and cooked/stored correctly 20 = Items are prepared and cooked/stored incorrectly
3.43. Are raw and cooked ready to eat foods stored correctly with clear segregation within the fridges & freezer's? (raw below cooked/RTE in all units) (PRACTICES) (SOP 3, SOP 4, SOP 6 & SOP 8)
Please Rate Score 0 = All foods are fully stored desperately with no raw items above ready to eat 5 = Frozen food stored together or on same shelf 20 = Chilled foods are stored together or on the same shelf
3.44. Are all items correctly rotated demonstrating first in/first out principles? (shortest date must be at the front or this is a no) (PRACTICES) (SOP 2)
Please Rate Score 0 = All products at the front have the shortest use by date 5 = Older dated products found in front of earliest to use dates
3.45. Are all known allergen products being stored separately/below non allergen foods? (PRACTICES) (SOP 3, SOP 4 & SOP 6)
Please Rate Score 0 = Allergens are stored clearly segregated and in sealed containers 5 = Allergen items are stored open and pose a risk to contamination
3.46. All glass jar items are being stored as low level as physically possible to avoid contamination should a breakage occur? (PRACTICES) (SOP 22)
Please Rate Score 0 = Glass items are all stored low level as physically possible 5 = Glass items inappropriately stored where lower level storage is available
3.47. Are ready to eat and raw utensils stored fully segregated and separately including knifes? (PRACTICES) (SOP 8)
Please Rate Score 0 = Yes Fully Segregated 20 = Raw & Ready to eat stored together
3.48. Is the following process observed for grilled items:- Red tongs to place on grill, burger flipper to turn, yellow tongs to remove from grill? (PRACTICES) (SOP 8)
Please Rate Score 0 = Yes process followed fully with raw to cooked contamination risk observed 5 = Burger flipper not available 20 = Tongs used on any product after it has been placed to cook
3.49. Is all crockery for serving food on clean and free from food and obvious contamination? (PRACTICES) (SOP 8 & HACCAP)
Please Rate Score 0 = All crockery is visibly clean and has no food debris evident 5 = Dirty crockery is found for serving on and contaminated with food debris
3.50. There are no cloths in use in the kitchen area other than over mitts? (PRACTICES) (SOP20)
Please Rate Score 0 = No cloths in the kitchen (other than mitts) 20 = Cloths or oven cloths found in use in the kitchen area
3.51. Is there any sign of pest activity within this area? (PRACTICES) (HACCAP)
Please Rate Score 0 = No signs of activity 5 = Visible signs of activity i.e. droppings 20 = High visible levels of activity i.e. bodies, live pest spotted, broken food packaging
3.52. Is the spares kit available on site and in full order? (kit to contain 1 of each colour chopping board, in unused and clean condition and a pair of yellow and red tongs unused and clean) (CIM) (SOP 8)
Please Rate Score 0 = Full kit is present and unused/if elements are missing the manager has confirmation they have been ordered for replacement 20 = Items from the kit are missing or used/dirty and the manager is unable to demonstrate replacements have been ordered

Section 4 - Non Scored Check's/Questions

4.1. Is the labelling machine currently running the most up to date file of SABv9.6?
4.2. Are the grease trap trays underneath the Chargrill clean and free from grease (no more than 1 days worth of build up) and filled up with ice or water?

Section 5 - Bar/FOH Trading Area

5.1. Ice machine looks clean inside and free from bacterial build up and no mould evident? (PRACTICES) (SOP 24)
Please Rate Score 0 = Ice machine is clean and no mould evident 5 = Evidence of Mould or build up
5.2. Ice machine has been cleaned weekly and evidence of this is available via the M3 weekly ice cleaning record up to date for the last 3 months? (CIM) (SOP 24)
Please Rate Score 0 = Cleaning record available and completed weekly 5 = Cleaning record not available or machine not recorded as cleaned weekly
5.3. All table sauces are labelled, within manufacturers date guidance and stored at ambient? (PRACTICES) (SOP 5)
Please Rate Score 0 = In date, labelled and stored correctly 5 = Out of date, not labelled or stored incorrectly
5.4. Opened milk and fruit juices are labelled in line with SAB Food Safety Policy and are in date? (PRACTICES) (SOP 3 & SOP 5)
Please Rate Score 0 = Labelled correctly and in date 5 = In correctly labelled or out of date
5.5. All fruit and herbs are ready to eat on the bar and have been rinsed in a colander under cold running water?
Please Rate Score 0 = All fruit and herbs have been rinsed and not stored in original containers 20 = Fruit or herbs are stored in original packaging and not been through raw prep process
5.6. Where fruit is prepared a clean and sanitised green chopping board and knife are used only? (PRACTICES) (SOP 8)
Please Rate Score 0 = Green board and knife used 5 = Other ready to eat colour coded board and knife used or being cut on a surface 20 = Raw board and knife are being used
5.7. Are the hand washing facilities fully stocked with soap and disposable hand drying towels with no food debris left when not in use or signs of tainting to the stainless indicating grime build up? (PRACTICES) (SOP 19 & SOP 20)
Please Rate Score 0 = All fully stocked and clean, no food debris or grubby areas 5 = Either soap or disposable towel is missing, food debris build up is present in the sink and or tainting is present 20 = Both soap and hand towels not present and very dirty. Sink is being used for purpose other than hand washing
5.8. Is all flooring in good condition without cracks, splits or holes that prevents effective cleaning? (PREMISES) (HACCAP)
Please Rate Score 0 = Floors to a good standard with no defects or exposed areas that could promote contamination 5 = Minor defects that need repair due to wear and tear 20 = Major defects that are high risk and prevent effective cleaning.
5.9. Bins are not overflowing and are lined with bin bags? (These should also be not in contact directly with the floor) (PRACTICES) (HACCAP)
Please Rate Score 0 = Bins are clean, covered and waste is not overflowing 5 = Bin's are overflowing or not covered, with potential risk of pest attraction
5.10. Is all low level cleanliness is of a high standard to reduce attraction of pest's, no litter, food waste or bottle top's on the floor? (PRACTICES) (HACCAP)
Please Rate Score 0 = Cleanliness of a high standard, no debris on the floor 5 = Cleaning of a poor standard with bottle tops and waste on the floor and build up of grease or grim
5.11. Tables and work surfaces are only being cleaned with D2 through service? (PRACTICES) (SOP 20)
Please Rate Score 0 = Only D2 being used 5 = Alternative company approved chemical being used
5.12. Ice scoops are stored fully submerged in D10 solution in a sealed container or their are enough scoops for them to be put through the dish washer frequently? (PRACTICES) (SOP 24)
Please Rate Score 0 = Ice scoops are stored in D10 solution fully submerged or enough scoops available to frequently put through dish washer 5 = Ice scoops not stored fully submerged in D10 and not enough scoops to put through the dish washer
5.13. Is there signage visible from the point of food ordering directing guests to seek advise from a member of the team around allergy's? (CIM) (SOP 17)
Please Rate Score 0 = Signage Available 5 = No signage available

Section 6 - Cellar - (temperature controlled area i.e. where barrels are stored)

6.1. Food is not stored within the chilled cellar? (unless fridges and freezers are present within this area, in this instance food must only be stored inside the units only) (PRACTICES) (SOP 3)
Please Rate Score 0 = No food Is stored within the cellar 5 = Ambient food is stored within the cellar 20 = Chilled or defrosting food is stored within the cellar
6.2. No products are found past the "use by" or "best before" dates within the cellar? (PRACTICES) (SOP 3)
Please Rate Score 0 = All items are within use by or best before date 5 = No more than 5 individual items are past best before date or use by date 20 = More than 5 items bast pest before or use by date
6.3. Is all flooring in good condition without cracks, splits or holes that prevents effective cleaning? (PREMISES) (HACCAP)
Please Rate Score 0 = Floors to a good standard with no defects or exposed areas that could promote contamination 5 = Minor defects that need repair due to wear and tear 20 = Major defects that are high risk and prevent effective cleaning.
6.4. Are all walls in good condition without peeling paint, cracked tiles or holes that prevents effective cleaning? (PREMISES) (HACCAP)
Please Rate Score 0 = Walls to a good standard with no defects or exposed areas that could promote contamination 5 = Minor defects that need repair due to wear and tear 20 = Major defects that are high risk and prevent effective cleaning.
6.5. Are all ceilings in good condition without cracks, holes or broken panels that prevents effective cleaning, causes contamination or encourages access for pests? (PREMISES) (HACCP)
Please Rate Score 0 = Ceiling of a good standard with no defects or exposed areas/holes. 5 = Minor defects that need repair 20 = Major defects that are high risk and prevent effective cleaning, present a contamination risk or may encourage pests.
6.6.The temperature of the Cellar is below 12°C? (PRACTICES) (CELLAR MANAGEMENT)
Please Rate Score 0 = Temperature is 12°C or below 5 = Temperature is above 12°C

Section 7 - Food Safety Paperwork

7.1. The kitchen due diligence folder is present within the kitchen and available for inspection? (CIM)
Please Rate Score 0 = Available 20 = Not available for inspection
7.2. Has a management signature been completed at the bottom of each M1 daily diary page for the last 4 weeks? (CIM)
Please Rate Score 0 = All records completed and up to date 5 = Incomplete records but corrective actions taken and recorded 20 = Incomplete records with no corrective actions recorded
7.3. All fridge and freezer temperatures are within critical limits have been recorded twice daily for the last 4 weeks? (CIM)
Please Rate Score 0 = All records completed and up to date 5 = Incomplete records but corrective actions taken and recorded 20 = Incomplete records with no corrective actions recorded
7.4. Delivery temperatures within critical limits have been recorded for the last 4 weeks? (CIM)
Please Rate Score 0 = All records completed and up to date 5 = Incomplete records but corrective actions taken and recorded 20 = Incomplete records with no corrective actions recorded
7.5. Daily evidence of cooking and reheating records within critical limits have been recorded for the last 4 weeks? (CIM)
Please Rate Score 0 = All records completed and up to date 5 = Incomplete records but corrective actions taken and recorded 20 = Incomplete records with no corrective actions recorded
7.6. Adequate cooling records have been completed within critical limits for the last 4 weeks? (CIM)
Please Rate Score 0 = All records completed and up to date 5 = Incomplete records but corrective actions taken and recorded 20 = Incomplete records with no corrective actions recorded
7.7. Where applicable hot holding records have been completed for the last 4 weeks? (CIM)
Please Rate Score 0 = All records completed and up to date 5 = Incomplete records but corrective actions taken and recorded 20 = Incomplete records with no corrective actions recorded
7.8. Daily & weekly cleaning of each item indicated on the M2 form has taken place and been recorded for the last 4 weeks? (CIM)
Please Rate Score 0 = All records completed and up to date 5 = Incomplete records but corrective actions taken and recorded 20 = Incomplete records with no corrective actions recorded
7.9. All probes have been calibrated in the last 4 weeks? (Minimum of 2 different probes)
Please Rate Score 0 = Probe calibrations have taken place for all probes 20 = No calibration has been recorded for all probes within the business
7.10. Where high risk fish has been used there are adequate records completed for the last 4 weeks? (CIM)
Please Rate Score 0 = All records completed and up to date 5 = Incomplete records but corrective actions taken and recorded 20 = Incomplete records with no corrective actions recorded
7.11. Where transportation of food has taken place accurate records have been completed in the M4 form for the last 3 periods? (CIM)
Please Rate Score 0 = All records completed and up to date 5 = Incomplete records but corrective actions taken and recorded 20 = Incomplete records with no corrective actions recorded
7.12. Where whole muscle red meats have been cooked below 75*c final cook temperatures have been recorded for the last 4 weeks on the M4 form ? (CIM)
Please Rate Score 0 = All records completed and up to date 5 = Incomplete records but corrective actions taken and recorded 20 = Incomplete records with no corrective actions recorded
7.13. Are all actions from the last pest visit actioned and closed on the MITIE portal? (CIM)
Please Rate Score 0 = Actions completed and closed 5 = Outstanding actions that have not been completed

Section 8 - Food Safety Leadership

8.1. Is CPL compliance 100% for level 2 food hygiene, food safety policy, COSHH, Allergens and BOC for team longer than 13 weeks service? (CIM)
Please Rate Score 0 = All team members are complaint with CPL courses 5 = FOH Team not Complete and up to date 20 = Kitchen team not complete and up to date
8.2. Are all kitchen team wearing correct uniform? (white chef's jacket, black chef's trousers, kitchen hat, apron, black polish-able/non slip shoes) (CIM)
Please Rate Score 0 = Kitchen team in full and correct uniform 20 = Kitchen team not wearing correct uniform
8.3. Is the up to date food hygiene score on the door on display and clear to the public? (CIM)
Please Rate Score 0 = On Display 20 = Not On Display
8.4. Have all previous internal food safety audit actions been actioned or completed? (this would be auditor or operations manager, whichever was the last completed) (CIM)
Please Rate Score 0 = All Actions Completed or calls logged for remedial work 20 = Actions not completed or chased for completion
8.6. Are there a minimum of 2 working probes available within the kitchen? (PRACTICES)
Please Rate Score 0 = 2 working probes are available 5 = 1 working probe available 20 = No working probes are available
8.7. Are all probes clearly numbered to identify them at all times? (CIM)
Please Rate Score 0 = Probes are clearly labelled or numbered to identify them 5 = Probes are not labelled or clear to identify them
8.8. Food probe wipes are available and are within their use by date? CIM)
Please Rate Score 0 = Probe wipes available and in date 5 = No probe wipes available or are out of date
8.9. Can a manger explain how they would deal with a foreign body complaint and the process to follow? (CIM)
Please Rate Score 0 = Correct Answer Given 20 = Incorrect Answer Given
8.10. Can a manager explain how they would deal with an alleged food poisoning complaint and the process to follow? (CIM)
Please Rate Score 0 = Correct Answer Given 20 = Incorrect Answer Given
8.11. Can a manager explain what to do when there is no hot water? (CIM)
Please Rate Score 0 = Correct Answer Given 20 = Incorrect Answer Given
8.12. Are only company approved chemicals in use within the kitchen? (diversely products are only to be used)
Please Rate Score

Section 9 - Food Safety Knowledge and Observations

9.1. Ask a team member the contact time for D10 to complete a 2 stage clean? (CIM) (correct answer = 30 seconds)
Please Rate Score 0 = Answer Given 20 = Incorrect Answer Given
9.2. Ask a team member how they would effectively calibrate a probe and what are the critical limits for these? (CIM) (correct answer = rolling boiling water 99°C and 101°C /Ice water bath -1°C +1°C )
Please Rate Score 0 = Answer Given 20 = Incorrect Answer Given
9.3. Ask a team member how often they would calibrate a food probe? (CIM) (correct answer = once a period)
Please Rate Score 0 = Answer Given 20 = Incorrect Answer Given
9.4. Can a team member explain the correct process for filling up a D10 and D2 spray bottle and demonstrate the correct point to fill water to? (CIM) (correct answer = fill with cold water to line just below the neck then add product using approved diversey dispenser)
Please Rate Score 0 = Answer Given 20 = Incorrect Answer Given
9.5. Can a team member explain the correct dilution rates for D10 and D2? (CIM) (1 pump of chemical to 750mls of cold water)
Please Rate Score 0 = Answer Given 20 = Incorrect Answer Given
9.6. Can a front of house team member demonstrate how they would use the allergen system to inform a guest who identifies themselves as having a food allergy? (CIM) (correct answer = refer to the allergen guide through the till look up)
Please Rate Score 0 = Answer Given 20 = Incorrect Answer Given
9.7. Can a kitchen team member explain how they would deal with a guest who has identified themselves as having a food allergy? (CIM) (correct answer = , wash hands,2 stage clean the area, use clean utensils and chopping boards, open fresh produce bags where applicable and no guarantee of cross contamination)
Please Rate Score 0 = Answer Given 20 = Incorrect Answer Given
9.8. If the site provides breakfast or a buffet's can a team member explain the correct time chilled foods can be displayed to the public? (CIM) (correct answer = 4 hours)
Please Rate Score 0 = Answer Given 20 = Incorrect Answer Given
9.9. If the site provides a Sunday carvery or buffets can a team member explain the correct time for hot food to be displayed? (CIM) (correct answer = 2 hours)
Please Rate Score 0 = Answer Given 20 = Incorrect Answer Given
9.10. Can a kitchen team member explain the correct process for handling and preparing non ready prepared fruit/vegetables and salad? (CIM) (correct answer = Put on raw PPE, gather items using raw food container, top, tail and peel on a brown board in raw prep area, rinse in a colander under cold running water, remove raw PPE and wash hands, transfer food to a ready to eat container and area for further prep)
Please Rate Score 0 = Answer Given 20 = Incorrect Answer Given
9.11. Can a team member demonstrate the correct process and timings for washing hands? (CIM) (correct answer = refer to hand wash poster at sink)
Please Rate Score 0 = Answer Given 20 = Incorrect Answer Given
9.12. Can a team member explain what to do if they are suffering from a skin condition, diarrhoea or vomiting? (CIM) (correct answer = notify manager and remain away from work until 48 hours symptom free)
Please Rate Score 0 = Answer Given 20 = Incorrect Answer Given
9.13. Can a kitchen team member explain what actions must be taken if they probe burger or steak and it is part cooked? (CIM) (correct answer = sanitise probe for 10 seconds in water that has reached a running boil, return burger to grill to continue cooking, wipe probe with a probe wipe)
Please Rate Score 0 = Answer Given 20 = Incorrect Answer Given
9.14. Can a kitchen team member explain the correct timings for effectively cooling food safely? (CIM) (correct answer = 90 minutes to get to room temp, 2 hours 30 minutes to get to below 8*c so max 4 hours in total)
Please Rate Score 0 = Answer Given 20 = Incorrect Answer Given

ADDITIONAL DEDUCTIONS

Rate the Practices Observed on Today's Visit
Please Rate score 0 = Exemplary level of practices observed on today food safety audit promoting a very good food hygiene rating of a 5 5 = Reasonable level of practices seen today with some gaps in company policies and procedures promoting a satisfactory or good rating of 3 or 4 20 = Large gaps within the food safety practices seen today and constant ability to not adhere to our policy resulting in an unsatisfactory or poor food hygiene rating
Rate The Premises/Structures Observed on Today's Visit
Please Rate score 0 = Exemplary level of structures observed on today food safety audit promoting a very good food hygiene rating of a 5 5 = Some low risk structural issues seen today promoting a satisfactory or good rating of 3 or 4 20 = Large amounts of structural issues seen today and constant ability to not adhere to our policy resulting in an unsatisfactory or poor food hygiene rating
Rate the Confidence In Management From Today's Visit
Please Rate score 0 = Exemplary level of paperwork on today's audit with good team and management knowledge promoting a very good food hygiene rating of a 5 5 = Some gaps in paperwork and knowledge but not frequent or high risk today promoting a satisfactory or good rating of 3 or 4 20 = Large amounts of incomplete paperwork or gaps in knowledge of critical high risk items seen today and constant ability to not adhere to our policy resulting in an unsatisfactory or poor food hygiene rating

COMPLETION

Signature Of Person Completing Audit.
Manager On Duty Signature.

Full Food Safety Audit - Evolution Food Solutions Ltd

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Section 1 - Refuse Area/Point Of Food Entry

Section 2 - Team Changing Facilities

Section 3 - Food Preparation & Cooking Area's (including food wash sinks & dish area)

Section 4 - Non Scored Check's/Questions

Section 5 - Bar/FOH Trading Area

Section 6 - Cellar - (temperature controlled area i.e. where barrels are stored)

Section 7 - Food Safety Paperwork

Section 8 - Food Safety Leadership

Section 9 - Food Safety Knowledge and Observations

ADDITIONAL DEDUCTIONS

COMPLETION

Related checklists

Full Food Safety Audit - Evolution Food Solutions Ltd

Free Full Food Safety Audit - Evolution Food Solutions Ltd Checklist

Go digital today!

Convert your paper checklists into digital forms

Section 1 - Refuse Area/Point Of Food Entry

Section 2 - Team Changing Facilities

Section 3 - Food Preparation & Cooking Area's (including food wash sinks & dish area)

Section 4 - Non Scored Check's/Questions

Section 5 - Bar/FOH Trading Area

Section 6 - Cellar - (temperature controlled area i.e. where barrels are stored)

Section 7 - Food Safety Paperwork

Section 8 - Food Safety Leadership

Section 9 - Food Safety Knowledge and Observations

ADDITIONAL DEDUCTIONS

COMPLETION

Related checklists