GK Health & Safety Audit

Small wares/equipment food contact surfaces, approved, clean and in good repair

Are items held at room temperature marked with proper holding times and discarded when expired?

Non Hazardous Foods are all within date

Is the restaurant only using approved products?

All Food names are labelled properly

Food items stored properly

Food contact items (Utensils) are properly stored when in use

Ice and ice utensils are protected

Is cross-contamination not apparent In any stations or storage areas?

Proper handwashing is taking place at regular intervals

All Hand sinks are accessible and used properly

Hot water available in store

All hand sinks properly stocked and soap/paper towel dispenser functioning properly

All Uniforms maintained clean/hair properly restrained - No jewellery or watches being worn

Staff not working while ill - observation & staff engagement

Staff personal belongings stored separately from food storage areas and not left overnight

Sanitiser D10 is in place, diluted to strength and being used regularly

In-use wiping cloths are disposed of frequently

Approved scouring pad in use (Yellow / Green pads, brillo pads)

Chopping boards are clean and changed after every use - Yellow and Green

Digital thermometer is working.

Digital thermometer has been tested/calibrated (see Jolt Calibration)

Hazardous food is not stored at Room temperature

Refrigerated Hazardous Food ≤ 8°C

All Refrigeration units operate at ≤ 8°C

All freezers are working properly

Refrigeration ventilation is being maintained

Only approved chemicals present (D2, D10 and Sani 4 in 1)

Chemicals properly labelled & stored

Proper chemical documentation & Specs available

All staff have completed SFFBB prior to first shift

Shift leader has at least Level 2 Food Safety Certificate

All other mandatory flexebee courses completed within 2 weeks of onboarding

Updated Allergen chart on the wall

Dish Washing process followed properly

Correct cleaning detergent used for each wash

Rubbish in store disposed of as needed

No evidence of rodents

No evidence of flying insects

No evidence of cockroaches

No evidence of ants

Floors/drains maintained clean

Walls/ceilings maintained clean/lights functioning

Refrigeration equipment maintained and clean

Mop area maintained and clean

Dish wash areas maintained and clean

Storage areas maintained and clean

Restrooms/Toilet floors/walls/ceiling maintained/lights functioning

Restrooms/ Toilet fixtures maintained

Cutlery stations maintained

Customer area furnishings maintained

Exterior area maintained - Observation that exterior walk has been done recently

Till Area equipment maintained and kept clean

All lights working

Cooking equipment maintained and clean

Saucing equipment maintained and clean

Garnish equipment maintained and clean

Plumbing in good repair

Cabinetry/shelving in customer area in good repair

Ice machine in good repair and clean

Building entrance maintained in good repair and rodent proof

Counter tops in good repair

Refrigeration in good repair/clean (indicate which refrigerator)

No signs of dangerous electrical issues

Food Station counters are clean and cleaned frequently

Opening checks taking place (JOLT REPORTS)

Closing checks taking place (JOLT REPORTS)

Are cook and hold temperature checks recorded at least 85% of the time consistently and correctly?

Temperature records available on all refrigeration units

Raw meat deliveries probed on arrival/recorded