Hard Rock Cafe by the Bistro Group

• Conducted on

  Date

• Prepared by

• Location
  Address

1. FITNESS TO HANDLE

• Observation or evidence that employees allowed to continue preparing and serving food when they become ill

  Safe

  At Risk

  N/A

2. PERSONAL HYGIENE

• Hair untidy, dirty, not tied back,too long or uncovered

  Yes

  No

  N/A

• Nails dirty, false nails, nail varnish worn

  Yes

  No

  N/A

• Jewellery worn and exposed (including watch) except plain wedding ring, sleeper earings.

  Yes

  No

  N/A

• Cut ,sores not covered with clean plasters/ dressings and single use gloves

  Safe

  At Risk

  N/A

• Staff wearing inadequate or dirty uniform

  Safe

  At Risk

  N/A

• Clean disposable gloves not worn when handling cooked food and rte foods

  Safe

  At Risk

  N/A

• Thorough washing and drying of hands not occuring before starting work, after using toilet, smoking, blowing nose,coughing,sneezing,cleaning or touching cleaning implements or chemicals, handling rubbish, handling raw food, every break

  Safe

  At Risk

  N/A

• Staff found spitting or smoking in food areas, eating or drinking whilst handling food or cough or sneeze over food

  Safe

  At Risk

  N/A

• Food not discarded following staff contamination

  Safe

  At Risk

  N/A

• Staff observed wearing uniform offsite

  Yes

  No

  N/A

• Outdoor clothing and / or personal belongings stored in food areas

  Yes

  No

  N/A

• Food handler observed washing hands in equipment or food preparation sink

  Yes

  No

  N/A

• Visitors entering the kitchen not wearing hair net

  Yes

  No

  N/A

• Staff observed tasting food with unhygienic utensils

  Yes

  No

  N/A

• Wash hand basin obstructed by equipment or utensils

  Yes

  No

  N/A

• Inappropriate use of Hand Wash Basin

  Yes

  No

  N/A

• Inadequate provision of soap and hand drying facilities

  Yes

  No

  N/A

• Untidy or dirty staff facilities

  Yes

  No

  N/A

3. RECEIPT OF PRODUCTS

• Chilled (high risk) food acceptes above 5℃

  Safe

  At Risk

  N/A

• Food accepted beyond "best before"/"use -by " date

  Safe

  At Risk

  N/A

• Food accepted from unclean delivery vehicle

  Yes

  No

  N/A

• Food accepted with evidence of damage or inadequate packaging or signs of contamination

  Yes

  No

  N/A

• Frozen food accepted warmer than -18℃

  Yes

  No

  N/A

4. STORAGE OF GOODS GENERAL

• Incorrect rotation

  Yes

  No

  N/A

• Food not stored wrapped or covered so as to prevent risk of contamination

  Yes

  No

  N/A

• Unfit food or unmarked unsaleable food found on site

  Safe

  At Risk

  N/A

5. STORAGE OF GOODS AMBIENT

• Presence of food outside shelf life

  Yes

  No

  N/A

• Food stored on the floor

  Yes

  No

  N/A

• Dry/ambient stored food incorrectly or not labelled

  Yes

  No

  N/A

• Severely dented canned food

  Yes

  No

  N/A

6. STORAGE OF GOODS CHILLED

• Chilled foods not stored whithin 30 minutes of delivery

  Yes

  No

  N/A

• Temperature of food which should be chilled found above 5℃

  Safe

  At Risk

  N/A

• Raw food stored above cooked or ready to eat food

  Safe

  At Risk

  N/A

• Food not stored according to fridge layout ( no cross contamination risk to ready to eat food)

  Yes

  No

  N/A

• Presence of food outside shelf life

  Safe

  At Risk

  N/A

• Food not decanted from opened cans to prevent metal contamination of contents

  Yes

  No

  N/A

• Chilled food incorrectly labelled/ not labelled

  Safe

  At Risk

  N/A

• Appropriate action not taken when fridge exceeds critical limit of 5℃

  Yes

  No

  N/A

7. STORAGE OF GOODS FROZEN

• Frozen food not stored whitin 30 minutes of delivery

  Yes

  No

  N/A

• Food not held in freezer at correct temperature of -18℃ or colder

  Yes

  No

  N/A

• Presence of food outside shelflife

  Safe

  At Risk

  N/A

• Frozen food incorrectly or not labelled

  Safe

  At Risk

  N/A

• Appropriate action not taken when freezer exceeds criticak limit of -18℃

  Yes

  No

  N/A

• Food which has defrosted has been refrozen

  Safe

  At Risk

  N/A

• Freezer requires defrosting

  Yes

  No

  N/A

8. DEFROSTING FOOD

• Food being defrosted is not on defrosting trays/containers, which are evenly spaced in a single layer

  Yes

  No

  N/A

• Food defrosting at ambient temperatures

  Safe

  At Risk

  N/A

• Foods uncovered while defrosting

  Yes

  No

  N/A

• Defrosting food is not labelled/labelled incorrectly

  Safe

  At Risk

  N/A

• Foods not thoroughly defrosted before cooking/reheating

  Yes

  No

  N/A

• Food defrosting in outer cardboard packaging

  Yes

  No

  N/A

9. FOOD PREPARATION

• Is there a designated raw food preparation area?

  Yes

  No

  N/A

• If not separate; can team members demonstrate how they cibtrol cross contamination

  Safe

  At Risk

  N/A

• Incorrect colour coded boards/utensils being used

  Safe

  At Risk

  N/A

• Boards/ utensils or other food contact surfaces not being cleaned and sanitised between different products

  Safe

  At Risk

  N/A

• Inadequate separation between raw and ready to eat prosucts

  Safe

  At Risk

  N/A

• Food being prepared is outside its shelf life

  Safe

  At Risk

  N/A

• Food being preparaed in an area where structure presents a rick of foreign body contamination

  Yes

  No

  N/A

• Evidence that ready to eat chilled food is held at ambient temperature for longer than 4 hours

  Safe

  At Risk

  N/A

• Clean chopping boards are racked upright when not in use

  Yes

  No

  N/A

• Chopping boarda are free of damage

  Yes

  No

  N/A

• Food which requires refrigeration left at ambient temperature for an excessive period( not ready to eat)

  Yes

  No

  N/A

• Produce not washed in cold running water

  Yes

  No

  N/A

10. COOKING

• Correct operating temperatures not reached before use

  Yes

  No

  N/A

• Core temperature of 75℃ or hotter not reached ( exception permitted variations)

  Safe

  At Risk

  N/A

• Dish spec/ recipe instructions not followed

  Yes

  No

  N/A

11. COOLING OF FOOD

• Cooled food above 5℃ more than 4 hours after end of cooking without prior action taken

  Safe

  At Risk

  N/A

• Food exposed at risk of cross contamination post cooking

  Safe

  At Risk

  N/A

• Food being cooled in excessively large portion sizes

  Yes

  No

  N/A

• Hot food directly placed in chiller to the detriment of stored products

  Yes

  No

  N/A

• Core food temperature not checked every hour after the end of cooking

  Yes

  No

  N/A

12. REHEATING FOOD

• Food not reheated to a core temperature of 82℃

  Safe

  At Risk

  N/A

• Reheating equipments not reached operating temperatures before use

  Yes

  No

  N/A

• Bain maries, warming cupboards, hot holding equipment used to reheat foods

  Yes

  No

  N/A

• Food products reheated more than once

  Yes

  No

  N/A

13. FREEZING OF FOOD

• Food has not reached 5℃ or colder before freezing

  Yes

  No

  N/A

• Evidence that unneccessary in house freezing undertaken

  Yes

  No

  N/A

• Frozen products outside shelflife i.e. not used whithin one month freezing

  Yes

  No

  N/A

• Chilled food bearing a "use by date" has been frozen in house

  Yes

  No

  N/A

14. HOT HOLDING EQUIPMENT

• Hot holding equipment has not reached its operating temperature before use

  Yes

  No

  N/A

• Food fallen below 75℃ not consumed whithin 2 hours or discarded

  Safe

  At Risk

  N/A

• Food that has fallen below 75℃ was being reheated

  Safe

  At Risk

  N/A

• Food not discarded at the end of display/serving period

  Yes

  No

  N/A

• Risk of cross contamination presented to food being hot held

  Safe

  At Risk

  N/A

• "Topping up" observed

  Yes

  No

  N/A

15. DISPLAY FOR CHILLED /AMBIENT EXPO/SERVICE

• Displayed chilled food temperatures not maintained below 5℃

  Yes

  No

  N/A

• High risk foods displayed at more than 5℃ for longer than 4 hours

  Safe

  At Risk

  N/A

• Chilled display unit used before reaching correct operating temperature

  Yes

  No

  N/A

• Displayed chilled food stored above load limit

  Yes

  No

  N/A

• Chill display unit used to cool ambient or hot products

  Yes

  No

  N/A

• Risk of cross contamination presented to displayed chilled food

  Safe

  At Risk

  N/A

• Food displayed at above 5℃ not discarded at the end of service period

  Safe

  At Risk

  N/A

• "Topping up" observed

  Yes

  No

  N/A

• Serving spoons /tongs dirty

  Yes

  No

  N/A

• Inadequate number of serbing spoons/tongs available

  Yes

  No

  N/A

• Food in display unit inadequately screened/protected(airports only)

  Yes

  No

  N/A

• Bar- juices and mixes not labelled with a use by date and correctly rotated

  Yes

  No

  N/A

• Bar- juices and mixes not whithin labelled shelf life

  Yes

  No

  N/A

• Bar - evidence that fruit garnishes are not freshly cut for shift

  Yes

  No

  N/A

• Bar - appropriate juices and mixes not maintained in chilled storage when not in use

  Yes

  No

  N/A

16. FINAL SERVICE TO GUEST

• Evidence of cross conatmination to hands, cloths, crockery, cutlery or glass ware

  Yes

  No

  N/A

• Serving cloth/ chefs cloths in contact with raw food used or in close contact with plated foods or serving utensils

  Yes

  No

  N/A

• Correct clothing /uniform not worn by serving staff

  Yes

  No

  N/A

• Dumb waiter and servery not kept clean

  Yes

  No

  N/A

• Damaged or defective trays, crockery,cutlery or glassware used

  Yes

  No

  N/A

• Unclean trays,crockery ,cutlery or glass ware used

  Yes

  No

  N/A

• Direct hand contact with food observed

  Yes

  No

  N/A

• Dirty items not promptly cleared away once the guest has finished

  Yes

  No

  N/A

• Perishable foods stored in dumb waiter or servery after end of service session

  Yes

  No

  N/A

17. TEMPERATURE PROBE/CARE AND ACCURACY CHECK

• Accuracy checks undertaken incorrectly

  Yes

  No

  N/A

• Probe thermometer not available

  Safe

  At Risk

  N/A

• Probe wipes not available

  Yes

  No

  N/A

18. TAKING TEMPERATURES

• Probe not sanitised before taking temperatires

  Safe

  At Risk

  N/A

• Chiller or freezer air temperature not allowed to stabilize before taking reading

  Yes

  No

  N/A

• Chilled food temp not taken between packs as routine

  Yes

  No

  N/A

• Hot food reading not represented of a core temp

  Yes

  No

  N/A

19. CLEANING OF FOOD AREAS AND EQUIPMENT

• Cleaning chemical not segregated from stored food

  Yes

  No

  N/A

• Cleaning chemicals stored in unmarked containers

  Yes

  No

  N/A

• Soiled cleaning cloths used

  Yes

  No

  N/A

• The same cleaning equipment used to clean food contact surfaces and walls/floors

  Safe

  At Risk

  N/A

• Quality chemicals used from recognised suppliers

  Yes

  No

  N/A

• Separate sinks are not used for cleaning and food preparation

  Yes

  No

  N/A

• Can food handler demonstrate two stage clean

  Safe

  At Risk

  N/A

• Can food handler explain what contact time is

  Safe

  At Risk

  N/A

• Evidence of lack of recent cleaning indicated by grease ,grime ,dirt,duat,pest or food debris to any structure

  Yes

  No

  N/A

• Build of grine, food debris etc.to hand contact surfaces

  Safe

  At Risk

  N/A

• Build of grine, food debris etc.to food contact surfaces

  Safe

  At Risk

  N/A

• Cleaning equipment in dirty condition

  Yes

  No

  N/A

• Cleaning regime/schedule not available

  Safe

  At Risk

  N/A

• Cleaning regime/schedule available but clearly not in use

  Safe

  At Risk

  N/A

• Items missing from regime/schedule

  Yes

  No

  N/A

• Insufficient information contained in schedule

  Yes

  No

  N/A

• "Clean as you go" policy not evident

  Yes

  No

  N/A

• Unsatisfactory levels of cleaning posing contamination risks

  Safe

  At Risk

  N/A

• Correct chemicals not being used (or correct dilutions/contact times) for tasks as per cleaning schedule

  Yes

  No

  N/A

• Cleaning chemicals stored in food containers

  Safe

  At Risk

  N/A

20. DISHWASHING

• Food remains not scraped off cookware and crockery before placing in dishwasher

  Yes

  No

  N/A

• Dishwasher trays overloaded

  Yes

  No

  N/A

• Is dishwasher in good working condition 64℃ on wash and 82℃ on rinse

  Yes

  No

  N/A

• Dishwaher items are not checked to ensure that they emerge " hot to touch" and free from food or lipstick

  Yes

  No

  N/A

• Dishwashed items are not allowed to air dry

  Yes

  No

  N/A

• Seals, jets, interior surfaces and filters are not maintained to ensure they are clean and effective

  Yes

  No

  N/A

• Checks to water softenibg,detergent and rinse not made at start of session

  Yes

  No

  N/A

• Dishwasher not operative or defective and not reported

  Yes

  No

  N/A

21. PEST CONTROL

• External surrounding of food premises encourage pest infestation

  Yes

  No

  N/A

• Evidence of pests found on site

  Safe

  At Risk

  N/A

• Good house keeping not maintained

  Yes

  No

  N/A

• Refuse from food areas not cleared away and collected on a regular basis

  Yes

  No

  N/A

• Electric fly killer not jept clean and maintained

  Yes

  No

  N/A

• Unscreened doors and windiws to food rooms kept open

  Yes

  No

  N/A

• Domestic animals observed n food rooms

  Yes

  No

  N/A

• External refuse storage area not kept clean

  Yes

  No

  N/A

• External refuse bins without secreky fitted lids

  Yes

  No

  N/A

• Internal refuse bins without securely fitted lids and operating pedal

  Yes

  No

  N/A

• Insufficient external waste containers

  Yes

  No

  N/A

• Baits ,traps handled by staff

  Yes

  No

  N/A

• Insufficient internal waste cobtainers

  Yes

  No

  N/A

• Evidence of untreated and unreported infestation

  Yes

  No

  N/A

• Contractors recommendation not actioned

  Yes

  No

  N/A

• Pest infestation posing iminent risk to health

  Safe

  At Risk

  N/A

22. PREVENTION OF FOREIGN BODY CONTAMINATION

• Cobatminated food not discarded

  Safe

  At Risk

  N/A

• Preparation areas not thoroughly swept and cleaned down after completion of maintenance work

  Yes

  No

  N/A

• Damaged utensils and equipment in use

  Yes

  No

  N/A

• Presence of objects in a location likely to present a risk of foreign body contamination

  Yes

  No

  N/A

• Empty food containers not stored upside down

  Yes

  No

  N/A

• Presence of other practices likely to present a risk of foreign body contamination

  Yes

  No

  N/A

23. GLASSWARE HANDLING

• Defective glassware or crockery in use

  Yes

  No

  N/A

• Glassware not stored upside down on pastic matting

  Yes

  No

  N/A

• Glassware stored above food products

  Yes

  No

  N/A

• Glass found in food handling areas

  Yes

  No

  N/A

24. MANUAL CLEANING OF COOKWARE, UTENSILS, CROCKERY , CUTLERY AND GLASSWARE

• 2 stage pricedure not used correctly for cleaning and sanitizing

  Yes

  No

  N/A

• Cool or dirty water used for manual cleaning

  Yes

  No

  N/A

• Manual cleaing taking place in non designated sinks

  Yes

  No

  N/A

25. ICE HANDLING

• Ice machine is dirty

  Yes

  No

  N/A

• Ice machine is cleaned in a weekly basis

  Yes

  No

  N/A

• Icd scoop not stored in clean covered container

  Yes

  No

  N/A

• Ice returned to ice machine

  Yes

  No

  N/A

• Use of glass as an ice scoop

  Yes

  No

  N/A

• Presence of other practices likely to present a risk of foreign body contamination

  Yes

  No

  N/A

26. DOCUMENTATION

• Delivery documentation not completed

  Safe

  At Risk

  N/A

• Air temperatires of chillers/ freezers not recorded 3 times daily

  Safe

  At Risk

  N/A

• Core tempetratures of atleast 3 item not revorded 3 times day

  Safe

  At Risk

  N/A

• Batch cooking and cooling records do not demonstrate that the food is cooked to 5℃ in 4 hours without appropriate action taken

  Safe

  At Risk

  N/A

• Core temperature for each batch of product reheated not recirded

  Safe

  At Risk

  N/A

• The temperature of one item of hot held food not recorded 3 times a day

  Safe

  At Risk

  N/A

• Temperatire of each chilled expo/service unit not recorded to atleast 3 times a day

  Safe

  At Risk

  N/A

• Temperature of product on each ambient expo/service not recorded every 4 hours

  Safe

  At Risk

  N/A

• Results of probe accuracy not recorded min monthly

  Safe

  At Risk

  N/A

• Readings recorded outside critical limits not actioned as per food safety manual

  Safe

  At Risk

  N/A

• Latest version of food aaftey managenent readily available

  Yes

  No

  N/A

• Dish speccifications/recipe instructions not readily available

  Yes

  No

  N/A

• Allergy awaremess policy/ information not readily available

  Yes

  No

  N/A

• GM has not checked and signed the FSS checks. Monthly requirement

  Yes

  No

  N/A

• Food aafety training records not available for inspection

  Yes

  No

  N/A

1. WALLS

• Missing /cracked /damaged walk tiles

  Yes

  No

  N/A

• The walls are not continous,smooth or cleanable surfaces

  Yes

  No

  N/A

• Dampness or mould growth to wall surfaces

  Yes

  No

  N/A

2. FLOORS

• Unsuitable or damaged floor coverings . The floors are not continous, smooth, cleanable surfaces in all places

  Yes

  No

  N/A

3. CEILINGS

• Ceiling covering damaged

  Yes

  No

  N/A

• Dampness found on ceiling surfaces

  Yes

  No

  N/A

• Excessive stainibg of ceiling structure / evidence of recent water leak

  Yes

  No

  N/A

4. LIGHTING / VENTILATION

• Broken or defective lighting

  Yes

  No

  N/A

• Uncovered or missing diffusers to lights

  Yes

  No

  N/A

• Inadequate lighting levels to ensure effective cleaing

  Yes

  No

  N/A

• Defective ventilation or extraction

  Yes

  No

  N/A

• Insufficient ventilation or extraction

  Yes

  No

  N/A

• Missing grease filter or ventilation canopy

  Yes

  No

  N/A

5. DRAINAGE /PLUMBING

• Blocked darins or pipes( in food rooms)

  Yes

  No

  N/A

• Broken or defective plumbing/drainage

  Yes

  No

  N/A

• Absence of potable water

  Yes

  No

  N/A

• Insufficient jand wash basins to each food areas

  Yes

  No

  N/A

• Hand wash basin in food areas not provided with hot and cold running water

  Safe

  At Risk

  N/A

• Hand wash basin not fully accessible

  Yes

  No

  N/A

• Glassware washer not operating effectively

  Yes

  No

  N/A

6. FRIDGES AND FREEZERS

• Defective door seals to fridge and freezer

  Yes

  No

  N/A

• Fridge / freezer fail to hold taget temp

  Yes

  No

  N/A

7. OTHER EQUIPMENT

• Condition of other worn or damaged equipment or work surface not fit for use

  Yes

  No

  N/A

8. WC (PUBLIC)

• Hand wash basin not provided with hot and cold running water

  Yes

  No

  N/A

• Inadequate provision of soap and hand drying facilities

  Yes

  No

  N/A

9. STAFF AREA

• Inadequate provision for storage of staff clothing

  Yes

  No

  N/A

• Unsatisfactody provision of staff toilet facilities

  Yes

  No

  N/A

• Hand wash basin not available within staff toilets with immediate hot and cold running water

  Yes

  No

  N/A

10. PEST CONTROL

• Inadequate structural proofing against pest infestation

  Yes

  No

  N/A

1. RISK ASSESSMENTS

• No COSHH safety data sheets/ MSDS available

  Safe

  At Risk

  N/A

2. FIRE AND OTHER EMERGENCY PROCEDURES

• No records of fire drills

  Safe

  At Risk

  N/A

• No records of fire alarm tests

  Safe

  At Risk

  N/A

• No records of deep cleaning of ventilation extract system

  Yes

  No

  N/A

3. TRAINING

• No evidence of H&S training

  Safe

  At Risk

  N/A

4. SLIPS, TRIPS & FALLS

• Serious slip,trip fall hazzard

  Safe

  At Risk

  N/A

• Uneven /worn floor covering ,pot holes,lifting paving slabs- requires repair/ renewal within 6 months

  Yes

  No

  N/A

• Spillage not attended to promptly in busy walkway, grease/dirt/water allowed to build up

  Safe

  At Risk

  N/A

• Heavy build up of ice on floor of walk-in freezer

  Safe

  At Risk

  N/A

• Leaking equipment or plumbing and no action taken

  Safe

  At Risk

  N/A

• Wet floor hazzard sifns not used

  Safe

  At Risk

  N/A

• Ladders badly damaged,incorrectly used

  Safe

  At Risk

  N/A

• Ladders not secured when stored & risk of falling

  Yes

  No

  N/A

5. MANUAL HANDLING

• Poor lifting technique observed or unecessary manual handling

  Yes

  No

  N/A

• Stocks etc.. stacked too high to safely access

  Safe

  At Risk

  N/A

• Gas cylinders not choked,chained /restrained

  Yes

  No

  N/A

6. MACHINERY ,ELECTRICCITY AND GAS

• Location of equipment likely to cause accident

  Safe

  At Risk

  N/A

• Untrained person operating dangerous equipment

  Safe

  At Risk

  N/A

• Defective equipment in use or no action to prevent use

  Safe

  At Risk

  N/A

• Dangerous exposed wiring or burn marks on plugs or unsuitable repairs or sockets overloaded

  Safe

  At Risk

  N/A

7. FIRE AND SAFETY PRACTICES

• Fire exit doirs locked and cannot be openned without a key or push bar broken or escape route /exit completely blocked

  Safe

  At Risk

  N/A

• Fire exit doors need effort to open or other minor defect or escape route/exit partially obstructed

  Yes

  No

  N/A

• Large quantity of combustible material on escape route

  Safe

  At Risk

  N/A

• Team members when tested did mot know wheee the nearest fire exit and assembly points were

  Safe

  At Risk

  N/A

8. HAZZARDOUS SUBSTANCES AND PPE

• Chemicals used incorrectly

  Safe

  At Risk

  N/A

• Unlabelled chemicals in use which is corrosive or unknown

  Safe

  At Risk

  N/A

• Majority of chemicals are not stored or disposed of appropriately or overstocked

  Safe

  At Risk

  N/A

• No PPE

  Safe

  At Risk

  N/A

• Employees unware in using PPE

  Safe

  At Risk

  N/A

• Inappropriate footware is being worn, high heels,sandals

  Safe

  At Risk

  N/A

9. KNIVES ,GLASS AND SHARPS

• Inappropriate knife used for tasks, kbife used as screw driver

  Safe

  At Risk

  N/A

10. WORK ENVIRONMENT

• Access to plant rooms/ lift motor rooms/ high voltage electrical installations was not secured against unauthorized access

  Safe

  At Risk

  N/A

• FOH Manager on duty

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• BOH Manager on duty

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