Title Page
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Document No. 1
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End of night/morning check
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Vintage/Globe Inn
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Conducted every morning and night
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Prepared by Andy
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Globe Inn
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Personnel
Day dots/date checking
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Are all products sealed and in date?
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RTE salad within use by date?
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Steaks within use by date?
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Dry goods on sweets date labelled?
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Appropriate salad items are covered/have sanitised sticker on them? If not, are they on the lowest racks?
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Is the cabbage in the raw veg fridge in date?
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All freezers with decanted items are covered and have date labels?
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Pea shoots taken out of original containers if in service fridges
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All items in service fridges are individually day dotted?
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All sauce bottles are date labelled not day dotted?
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Eggs are within use by date?
Hand wash sinks
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All blue roll dispensers are full
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All soap dispensers are full
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Hot running water?
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Hand wash sinks have a plug
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Have the hand wash sinks been cleaned properly?
Kitchen cleanliness
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Does the kitchen look and smell clean?
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Is the kitchen neat and tidy?
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All hand contact surfaces are clean. I.e. Fridge and microwave handles, cling film dispensers
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Hob top clean and free of debris? Pans taken off the hob?
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Microwaves - clean handles and insides. Topper taken out and cleaned
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Grill - burners turned off, knobs clean, bars been scraped.
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Floor - swept clear of debris, mopped clean, any excess water swept down the drain
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Racking is clean and organised
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All surfaces cleaned using 2 stage cleaning
Cross contamination
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All raw utensils/trays in the raw prep area
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All fridges have separate shelves for raw and RTE foods
Equipment
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3 probes in the kitchen all accompanied by in date probe wipes
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All equipment in working order? If not has it been called out?
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All fridges working at appropriate temperatures
Final checks
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All equipment has been turned off (including at the wall)
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Bins been taken to the bin area
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Gas, fans and lights turned off