Title Page
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Site:
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Date:
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Auditor
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Team Member
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Location
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INSTRUCTIONS
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1. Select applicable answers for every questions.
2. Add photos and notes by clicking on the paperclip icon
3. To add a Corrective Action* click on the paperclip icon then "Add Action," provide a description, assign to a member, set priority, and due date
4. Complete audit by providing digital signature
5. Share your report by exporting as PDF, Word, Excel or Web Link -
*Actions Required:
• IMMEDIATELY (authority to close food service by auditor and Head office) - To be checked by auditor, pub manager and Head chef with a further audit 48 hours later
• URGENT within 24 hours - To be checked by pub manager with photographic evidence further check by auditor within one week
• ACTION REQUIRED - within one week To be checked by pub manager within one week further check by auditor in one month
• RECOMMENDED ACTIONS - Best practices to be sanctioned by Head chef to keep an eye on
DOCUMENTATION
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Have the cleaning schedules been completed and filled in correctly? <br><br>100% = 10, >75% = 5, <75% =0
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Delivery checks completed and recorded? <br><br>100% = 10, >75% = 5, <75% =0
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Fridges and freezers numbered correctly<br><br> Yes = 10, No = 0
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Fridge and freezer AM temperatures recorded <br><br>100% = 10, >75% = 5, <75% =0
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Fridge and freezer PM temperatures recorded <br><br>100% = 10, >75% = 5, <75% =0
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Cooking and re-heating temperatures recorded? <br><br>100% = 10, <100% =0
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Cooking Min of 75c for 30 seconds <br><br>100% = 10, <100% =0
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Wastage recorded <br><br>100% = 10, <100% =0
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Hot holding temperatures recorded? (Bain Marie) <br><br>100% = 10, <100% =0
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Spec sheets been used correctly <br><br>100%=10, <100%=0
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Internal temperature of 63c or hotter <br><br>100% = 10, <100% =0
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Cook chilling temperatures recorded <br><br>100% = 10, <100% =0
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Cold Chill /buffet temperatures <20c within 90 mins <br><br>Yes = 10 No = 0
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Previous completed Kitchen Compliance Manual available and in reasonable condition? <br><br>Yes = 10 No = 0
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Allergen information Available for core menu <br><br>Yes = 10 No = 0
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Allergen information Available for Specials menu <br><br>Yes = 10 No = 0
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Authorised suppliers only being used? Only authorised foods on the premises? <br><br>Yes = 10 No = 0
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Staff Absence/illnesses- return to work documentation completed Correctly. <br><br>Yes = 10 No = 0
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Confidence in management checks <br><br>100% = 10 50% = 5 0% = 0
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Weekly probe calibration done and filled in book<br><br>Yes = 10 No = 0
LOGISTICS AND EQUIPMENT
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Hand wash basin stocked, accessible and clean <br><br>Yes = 10 No =0
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Minimum of 2 working probe thermometers and probe wipes available? <br><br>Yes = 10 No = 0
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No signs of glass wear in the kitchen <br><br>100% = 10 <100% = 0
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Are all floors and floor coverings in good state of repair to reduce risk of slip or trips? <br><br>Perfect = 10, Minor rips = 5, Major rips = 0
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Are the floors cleaned /washed behind the equipment<br><br>Perfect (incl behind equipment)=10 average =5 no =0
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Wet floor signs available <br><br>Yes = 10 No = 0
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Is all Equipment in good working order <br><br>Yes = 10, Minor Issues = 5, Major issues 0
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Microwaves clean, inside and out including handle <br><br>Spotless = 10, Acceptable = 5, Unacceptable = 0
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Sanitizer available and in correct bottles <br><br>Yes =10 no =0
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Contact points clean /e.g. light switches door handles <br><br>Spotless =10 , NO =0
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Dishwasher inside and surrounding area <br><br>Spotless = 10, Acceptable = 5, Unacceptable = 0
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Clean colour coded chopping boards used correctly <br><br>Yes = 10 No = 0
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Kitchen Team in Appropriate Uniform including hat <br><br>Yes = 10 No = 0
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Use of disposable hats, aprons and gloves evident? <br><br>Yes = 10 No = 0
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All foods have correct date label <br><br>Yes = 10 No = 0
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Are all foods stored in the correct way? e.g. no raw food over cooked ? <br><br>Yes = 10 No = 0
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Dry goods, and decanted correctly? <br><br>Yes = 10 No = 0
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No food stored directly on the floor’s Yes = 10 No = 0
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Is the Overall cleanliness of the kitchen good <br><br>Yes = 10 No =0
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Is all equipment cleaned in line with cleaning schedule <br><br>Yes = 10 No =0
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Is the Canopy and Extraction Clean in line with cleaning schedule<br><br>Yes = 10 No =0
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Are the Walls clean and in line with cleaning schedule <br><br>Yes = 10 No =0
PEST CONTROL/MANAGEMENT
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Is the fly zappers working and debris removed<br><br> Yes = 10 No =0
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Are pedal bins in use <br><br>Yes = 10 No =0
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Any evidence of vermin (incl rodents, ants, birds) <br><br>No=10 yes=0
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Are the correct C.C.P. in plaice e.g. mesh doors , rodent baits <br><br>Yes=10 no=0
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The pest control log book and computer file up to date <br><br>Yes = 10 no =0
EXTERNAL AREAS
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External areas (including refuse store) clear of litter? <br><br>Spotless = 10, Acceptable = 5, Unacceptable = 0
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No evidence of cigarette ends thrown on the floor <br><br> No =10 , Yes =0
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Basic food hygiene certificates in managers files?
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Check flow records
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Hygiene Awareness training has been completed in required time for new members?
Additional Information
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Details
Completion
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Auditor Name and Signature
