GK NSF Self Audit 2021

• Conducted on

  Date

• Prepared by

• Location
  Address

Fire Safety

• Is there evidence that staff are receiving fire safety refresher training every 6 months?

  Yes

  No

  N/A

• Is there a record of a fire evacuation being carried out in the last 6 months?

  Yes

  No

  N/A

• On questioning can team members recall this training and explain the process including evacuation meeting point and use of gas shut off etc?

  Yes

  No

  N/A

• Is form HS01 (emergency lighting test) completed each month?

  Yes

  No

  N/A

• Manager can locate and use emergency lighting test keys?

  Yes

  No

  N/A

• Has manager reviewed and signed section 7 (section 10 in new books) of the fire risk assessment?

  Yes

  No

  N/A

• If FRA is more than 12 months old, has the current manager reviewed and signed section 8 (section 12 in new books)

  Yes

  No

  N/A

• Is a key available for testing red call boxes?

  Yes

  No

  N/A

• Are areas clear of excessive combustible material?

  Yes

  No

  N/A

• Are all call points being tested systematically with a different one each week?

  Yes

  No

  N/A

• Are fire extinguishers in date and checked monthly? Manager to explain locations to correspond with accurate checks.

  Yes

  No

  N/A

• Are all fire escape routes clear and emergency exit doors unlocked?

  Yes

  No

  N/A

• Do fire escape doors all work correctly and are internal fire doors closed at all times?

  Yes

  No

  N/A

• Are all fire call points numbered?

  Yes

  No

  N/A

• If accommodation is provided does the number of occupants match the stated maximum in the FRA? (Section 4)

  Yes

  No

  N/A

• Do all spin dryers have a sticker attached advising on fire precaution measures?

  Yes

  No

  N/A

Health & Safety

• Are all cleaning chemicals in use Jeyes?

  Yes

  No

  N/A

• Are chemicals stored properly to reduced the risk of damage or spills?

  Yes

  No

  N/A

• Are chemicals stored in correct and clearly labelled bottles? It is acceptable to just write on the bottle but proper labels are preferred.

  Yes

  No

  N/A

• Do all employees under 18 or pregnant have an individual RA completed and uploaded to GKi? Under 18s must also have this signed by a parent.

  Yes

  No

  N/A

• GK risk assessment book is current, available and in use?

  Yes

  No

  N/A

• Are risk assessments completed with sufficient detail and do they adequately reflect the hazards at site?

  Yes

  No

  N/A

• Are controls detailed in RA actually in place? Ask team members about these to check training.

  Yes

  No

  N/A

• Have RAs been signed by the current manager within the last 12 months? If the manager has started at the site within the last 12 months these should have been signed off within the first 7 days at site.

  Yes

  No

  N/A

• Are manager residual risk ratings at least no greater than the values at the top of the page? Value after controls have been implemented should be lower than the initial value.

  Yes

  No

  N/A

• Can the manager locate the asbestos register either electronically or hard copy less than 36 months old?

  Yes

  No

  N/A

• Has RA been completed for children's play facilities where applicable?

  Yes

  No

  N/A

• Where a site has a children's play facility is the access in good condition? Finger guards should be in place for access to area, doors within the play facility and doors leading to nearest toilets from facility.

  Yes

  No

  N/A

• Access to flat roof RA is correctly completed? A physical check of this can be made.

  Yes

  No

  N/A

• Hot surfaces RA is completed and controls employed?

  Yes

  No

  N/A

• Are any hot surfaces that a customer may come into contact with marked with a warning label?

  Yes

  No

  N/A

• Review RA for deep fat fryers. Are correct boxes ticked for type of fryer in use?

  Yes

  No

  N/A

• Is there a complete copy of Terrorism risk assessment that PLT are familiar with? Advise would be to download/print/complete and display in a team only area.

  Yes

  No

  N/A

• Is there any viable damage to any portable electrical equipment or plug sockets that could lead to electric shock risk with no appropriate action taken?

  Yes

  No

  N/A

• Are all kitchen team wearing suitable, synthetic soled shoes that enclose the toes?

  Yes

  No

  N/A

• Is oil drained from fryers or fryers moved for cleaning only when the oil is cold? (Must be less than 40degrees) Question kitchen team member to check training.

  Yes

  No

  N/A

• Is knife sharpening only carried out using "Any Sharp" or Nella? Visually check to see if there is evidence that any other practise is in use.

  Yes

  No

  N/A

• Is positioning of microwaves at a suitable level? (Must be no higher than shoulder height)

  Yes

  No

  N/A

• Is the window cleaner disclaimer less than 12 months old and signed by GM?

  Yes

  No

  N/A

• Is a suitable step ladder available for accessing areas such as the canopy filters? This must be EN131 OR BS EN131 and be in good repair. If no ladder is present than question how access to those areas is gained.

  Yes

  No

  N/A

• Is suitable PPE available as per signed risk assessments? Must be in good repair and staff should be able to explain its location and use. |(Separate equipment should be in place for kitchen, cellar and toilets)

  Yes

  No

  N/A

• Are ask steps (not stairs), including those located externally, easily distinguishable by obvious nosing or contrasting edges?

  Yes

  No

  N/A

• For areas where there are more than 4 steps/stairs is there a suitable and secure handrail in place?

  Yes

  No

  N/A

• Where a step is in an unexpected location (immediately behind a door etc), is there a warning sign in place?

  Yes

  No

  N/A

• Where a fall from height is possible, is the edge protected by a secure barrier?

  Yes

  No

  N/A

• Where door to cellar is in a public area is the door marked as private and kept locked during trading times?

  Yes

  No

  N/A

• Are signs available for when line cleaning is taking place?

  Yes

  No

  N/A

• Does line cleaning only take place when the site is not trading?

  Yes

  No

  N/A

• Where a floor hatch is used to access the cellar inside the pub has the RA been correctly completed and implemented?

  Yes

  No

  N/A

• Is one or more caution wet floor sign available both front of house and back of house?

  Yes

  No

  N/A

• If external decking is present is a caution sign conspicuously displayed?

  Yes

  No

  N/A

• Do subterranean cellars that contain CO2 bottles have a CO2 detector fitted with the display at entrance to the cellar?

  Yes

  No

  N/A

• If site has used a local contractor within the last 6 months, has a "locally sourced contractor" form been completed and kept on file together with a copy of their public liability insurance (this must have been valid at the time of the work being carried out)

  Yes

  No

  N/A

• Are hand wash only sinks stocked with liquid soap and disposable towels in dispensers?

  Yes

  No

  N/A

• Can staff correctly demonstrate hand washing procedure and is this observed through the visit?

  Yes

  No

  N/A

• Can staff explain the correct process to follow if they found there to be no hot water available?

  Yes

  No

  N/A

• Boards, knives and utensils used for non ready to eat foods (red, brown & blue) are used and stored separately from others?

  Yes

  No

  N/A

• Are chopping boards are in good condition and not deeply scored?

  Yes

  No

  N/A

• Is there a separate area used for raw meat prep and do kitchen team understand the process?

  Yes

  No

  N/A

• Can kitchen team can explain the correct clean down process for the raw meat prep area?

  Yes

  No

  N/A

• Are non ready to eat foods stored correctly? Unwashed salad and veg as well as raw meat and fish should not come into contact with ready to eat foods in ALL fridges and freezers.

  Yes

  No

  N/A

• Are chemicals properly labelled and kept away from food products? Small amounts can be in an area to hand (still away from food) but bulk storage should be in a separate area entirely.

  Yes

  No

  N/A

• Are the team following the correct uniform policy? Ensure that no team members are wearing nail polish/artificial nails, hair is not a risk of contamination and jewellery is not present.

  Yes

  No

  N/A

• Yes

  No

  N/A

• Is the premises free from access to pests?

  Yes

  No

  N/A

• Is the glassware policy is being followed? (No glass in the kitchen apart from correctly managed dessert glassware)

  Yes

  No

  N/A

• Is food all covered when not in use?

  Yes

  No

  N/A

• Is the correct day dotting practise being followed? This includes having ONE clear date dot on all products that does not exceed the manufacturers shelf life. Best practise should be observed removing all labels after washing containers. There should be no evidence to suggest that dates are being changed or extended.

  Yes

  No

  N/A

• Is all food on site in date and is there evidence of products being discarded when no longer able to use?

  Yes

  No

  N/A

• Are HACCP labels in use for products that are longer than day +3? This includes products that have been frozen.

  Yes

  No

  N/A

• Are all fridges operating at 8 degrees or less? Best practise should be below 5 degrees.

  Yes

  No

  N/A

• If the answer to the above is "No" is there action taken and recorded?

  Yes

  No

  N/A

• Are fridges and freezers clean both internal and external including seals and shelves?

  Yes

  No

  N/A

• Are walk in storage spaces clean, tidy and show evidence of regular deep cleaning? No products should be stored on the floor. Attention should be paid to fan covers, shelving (including feet), seals and door handles.

  Yes

  No

  N/A

• Are foods being cooked to a minimum temperature of 75 degrees and are records available to demonstrate?

  Yes

  No

  N/A

• Is hot held food being kept above 63 degrees and are records available to demonstrate?

  Yes

  No

  N/A

• Can kitchen team explain the hot holding process? This should include hot holding equipment not being used to heat food from chilled as well as foods not being stores for too long.

  Yes

  No

  N/A

• Are foods being reheated to a minimum temperate of 75 degrees and are records available to demonstrate?

  Yes

  No

  N/A

• Are a minimum of 2 probes available and working? These must be clearly labeled to tell them apart for calibration checks.

  Yes

  No

  N/A

• Are cook/cooling records in place and showing an accurate and full record of products? Kitchen team should be able to explain the cooling process.

  Yes

  No

  N/A

• Do the cleaning standards accurately reflect the conditions seen during audit?

  Yes

  No

  N/A

• Are cleaning tasks being carried out at the correct frequency and recorded in the due diligence records? This should show accuracy and not be being used as a "tick list"

  Yes

  No

  N/A

• Is the duty manager signing off the due diligence book accurately every night? This should show evidence of a physical check of the kitchen and not be a "tick list"

  Yes

  No

  N/A

• Are there 6 months of due diligence records available on site? If there are some missing but there is a suitable WRITTEN explanation then they should not be penalised.

  Yes

  No

  N/A

• Are there records to show that a pest contractor is making regular visits?

  Yes

  No

  N/A

• Is the premises pest free? Check for signs of pest activity as well as access points and practises that may encourage pests.

  Yes

  No

  N/A

• Is Sanitiser available? There should be enough sanitiser to reflect the size of the kitchen. They should be in clearly labeled spray bottles and all be made up to the correct dosage.

  Yes

  No

  N/A

• Are hand contact surfaces clean? Check handles of both fridges/freezers and equipment.

  Yes

  No

  N/A

• Are walls clean? There should be a safe a correct way to clean high level areas.

  Yes

  No

  N/A

• Are floors and wall junctions clean? Mops, bucket and deck scrub should be readily available to maintain this.

  Yes

  No

  N/A

• Are microwaves clean and well maintained?

  Yes

  No

  N/A

• Are freezers free of ice build up? There should be evidence that freezers are being fully defrosted on a regular basis to prevent ice build up and enable thorough cleaning.

  Yes

  No

  N/A

• Are refuse areas kept well maintained? There should be no excess build up of refuse. Food waste should be kept in lidded containers to prevent pest activity. Waste oil should be managed correctly.

  Yes

  No

  N/A

• Are sufficient bulk rubbish containers available for general waste, food waste and recycling?

  Yes

  No

  N/A

• Is the dishwasher clean? There should be no build up in corners or hard to reach areas as correct tools should be available to aid complete cleaning. Team member should be able to tell you the correct way to drain and clean down the machine and explain frequency (daily, possibly mid shift if a busy site)

  Yes

  No

  N/A

• Is the ice machine clean and do due diligence records show weekly frequency?

  Yes

  No

  N/A

• Is the cellar clean with items safely stored?

  Yes

  No

  N/A

• Is the allergen tablet available and charged? This should have the correct menu updated with version number displayed.

  Yes

  No

  N/A

• Can front of house team members accurately explain the correct process for guests requesting allergen information? They should mention the GK app first, then have the tablet available, followed by back up paper copies of the allergen sheets if needed.

  Yes

  No

  N/A

• Can front of house team explain our non-gluten containing menu to a guest? They must not use the phrase "gluten free" as it is "non gluten containing"

  Yes

  No

  N/A

• Can front of house team explain the process and communication of taking an order with allergy requirements? This should include communicating with a manger and the kitchen team directly as well as noting it on the ticket printed to the kitchen.

  Yes

  No

  N/A

• Can kitchen team explain correctly how they would deal with an order for a guest with an allergy? This should include using a separate area where possible or a at least a 2 stage clean along with new utensils etc. Hand washing must also be mentioned.

  Yes

  No

  N/A

• Is the allergen strut card in place?

  Yes

  No

  N/A

• Has the site reviewed and action all previous corrective actions from visit?

  Yes

  No

  N/A