Danny's AKM Kitchen Check

• Document No.

• Audit title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Backyard & Bin Area

• Clean and tidy. Uncluttered with no redundant equipment

  Yes

  No

  N/A

• No food debris on floor

  Yes

  No

  N/A

• All bin lids closed

  Yes

  No

  N/A

• No evidence of pests

  Yes

  No

  N/A

• Any step ladders secured with a lock

  Yes

  No

  N/A

• Any waste oil stored off floor

  Yes

  No

  N/A

• All cleaning equipment clean, correctly colour coded and stored off floor

  Yes

  No

  N/A

Team Room & Staff Toilets

• Team room clean and organised

  Yes

  No

  N/A

• Team clothing not kept next to clean chef uniform

  Yes

  No

  N/A

• Are staff toilets clean with soap and hand towels available

  Yes

  No

  N/A

• Tumble dryer area clean and lint free

  Yes

  No

  N/A

Pot Wash Area

• Clean Tidy & Organised

  Yes

  No

  N/A

• Behind machine, pipe work and wall floor junctions reasonably clean

  Yes

  No

  N/A

• Pot wash machine clean, including hinges and hard to reach areas

  Yes

  No

  N/A

• Machine temp at 82 degrees or above

  Yes

  No

  N/A

• All chemicals available

  Yes

  No

  N/A

• All chemical dispensers clean

  Yes

  No

  N/A

• All racking and shelving clean

  Yes

  No

  N/A

• Pot wash baskets clean

  Yes

  No

  N/A

• Correct signage up

  Yes

  No

  N/A

• Bins clean

  Yes

  No

  N/A

• All HWB clean and fully stocked

  Yes

  No

  N/A

Back Kitchen

• Clean and tidy

  Yes

  No

  N/A

• Shelving, sinks and work tops clean and tidy

  Yes

  No

  N/A

• Sinks labelled for use

  Yes

  No

  N/A

• Sanitiser available, in use, in date and chefs understanding policy

  Yes

  No

  N/A

• Can opener clean

  Yes

  No

  N/A

• Chopping boards and knives in good condition and stored correctly

  Yes

  No

  N/A

• Cling film dispensers clean and correctly used

  Yes

  No

  N/A

• All food items in date and correctly stored/labelled

  Yes

  No

  N/A

• Walls, floors, edging and under side/equipment clean

  Yes

  No

  N/A

• Desguard and oasis available and 2 stage cleaning understood

  Yes

  No

  N/A

• Colour coded cloths correctly in use

  Yes

  No

  N/A

• Blue PPE available

  Yes

  No

  N/A

• No outer packaging

  Yes

  No

  N/A

• Green salad aprons being used and hook available

  Yes

  No

  N/A

• Correct signage up

  Yes

  No

  N/A

• All HWB clean and fully stocked

  Yes

  No

  N/A

Raw Prep Area

• Clean and tidy

  Yes

  No

  N/A

• Walls, floors, edging and under side/equipment clean (including wheels and legs)

  Yes

  No

  N/A

• Desguard and oasis available, labelled for raw prep

  Yes

  No

  N/A

• Raw prep cleaning poster up

  Yes

  No

  N/A

• Chopping boards and knives in good condition and stored correctly

  Yes

  No

  N/A

• Colour coded cloths correctly in use

  Yes

  No

  N/A

• All containers for raw food marked with tape or raw label

  Yes

  No

  N/A

• Raw prep box in use

  Yes

  No

  N/A

• Red PPE available

  Yes

  No

  N/A

• Cling film dispenser clean and labelled for raw

  Yes

  No

  N/A

• Correct workflow in use with all cross contamination risks suitably controlled

  Yes

  No

  N/A

• All HWB clean and fully stocked

  Yes

  No

  N/A

Walk In Fridge

• Tidy and organised

  Yes

  No

  N/A

• Floors, walls and racking clean

  Yes

  No

  N/A

• Correct layout

  Yes

  No

  N/A

• Working at correct temperature

  Yes

  No

  N/A

• All items in date, covered and labelled correctly

  Yes

  No

  N/A

• No outer packaging in fridge

  Yes

  No

  N/A

• Nothing stored on floor

  Yes

  No

  N/A

• Hand contact points clean

  Yes

  No

  N/A

• Lights working

  Yes

  No

  N/A

Walk in freezer

• Tidy and organised

  Yes

  No

  N/A

• Floors, walls and racking clean

  Yes

  No

  N/A

• Working at correct temperature

  Yes

  No

  N/A

• All items in date, covered and labelled correctly

  Yes

  No

  N/A

• Nothing stored on floor

  Yes

  No

  N/A

• Hand contact points clean

  Yes

  No

  N/A

• Lights working

  Yes

  No

  N/A

Dry Store

• All in date and labelled correctly

  Yes

  No

  N/A

• Clean and tidy

  Yes

  No

  N/A

• Nothing stored on floor

  Yes

  No

  N/A

• Pest proof with no evidence of pests

  Yes

  No

  N/A

• No outer packaging

  Yes

  No

  N/A

• Any open packets decanted and labelled

  Yes

  No

  N/A

Starters

• All fridges/freezers clean, working at correct temps, door seals clean/undamaged

  Yes

  No

  N/A

• All hand/food contact points clean and sanitised. Including all bump bars

  Yes

  No

  N/A

• All food items in fridge/freezers in date, labelled correctly, correct layout and covered

  Yes

  No

  N/A

• All chill wells and ice baths keeping food items at correct temp

  Yes

  No

  N/A

Desserts

• All fridges/freezers clean, working at correct temps, door seals clean/undamaged

  Yes

  No

  N/A

• All hand/food contact points clean and sanitised. Including all bump bars

  Yes

  No

  N/A

• All food items in fridge/freezers in date, labelled correctly, correct layout and covered

  Yes

  No

  N/A

• All chill wells and ice baths keeping food items at correct temp

  Yes

  No

  N/A

Cook Line

• HWB clean, fully stocked and in use

  Yes

  No

  N/A

• Sufficient oasis and desguard available. Understanding of 2 stage clean

  Yes

  No

  N/A

• All hand/food contact points clean and sanitised. Including all bump bars

  Yes

  No

  N/A

• All fridges/freezers clean, working at correct temps, door seals clean/undamaged

  Yes

  No

  N/A

• All food items in fridge/freezers in date, labelled correctly, correct layout and covered

  Yes

  No

  N/A

• All chill wells and ice baths keeping food items at correct temp

  Yes

  No

  N/A

• All equipment clean and in good working order. Including grill trays, ice cream machine, oven, range, chargrill, fryers, overhead grill and microwaves (ceiling and roof)

  Yes

  No

  N/A

• Canopy and filters clean

  Yes

  No

  N/A

• Walls, floors, edging and under side/equipment clean (including wheels and legs)

  Yes

  No

  N/A

• All signage and cook matrix up including grill mapping poster

  Yes

  No

  N/A

• All hot holding equipment clean, working and hold at correct temps

  Yes

  No

  N/A

• Grill mapping in use and tongs flamed

  Yes

  No

  N/A

• Colour coded tongs/chopping boards used correctly and in good repair

  Yes

  No

  N/A

• Any hot held items for longer than 30 mins recorded in DD and above 65 degrees

  Yes

  No

  N/A

Additional

• Kitchen generally looking clean and organised

  Yes

  No

  N/A

• All food temp probes available with wipes. All clean and in good working order

  Yes

  No

  N/A

• PPE station fully stocked (gauntlets, apron, googles and mask)

  Yes

  No

  N/A

• Cook book and allergen guide available

  Yes

  No

  N/A

• All kitchen team in correct clean uniform

  Yes

  No

  N/A

• DD completed correctly and up to date

  Yes

  No

  N/A

• 7 day DD correct

  Yes

  No

  N/A

• Blue cleaning sign off complete

  Yes

  No

  N/A

• All fire extinguishers and blankets in place

  Yes

  No

  N/A

• Take away packaging stored correctly

  Yes

  No

  N/A

• Check bar fridges for dots and cleanliness

  Yes

  No

  N/A

• All kitchen elearning complete

  Yes

  No

  N/A

• All new starters on STAR

  Yes

  No

  N/A

• Full team at a satisfactory level of completion on STAR

  Yes

  No

  N/A

• No other additional concerns or risk

  Yes

  No

  N/A

Stock control

• Up to date prep and par in use

  Yes

  No

  N/A

• Defrost lists in use

  Yes

  No

  N/A

• Pre portioning completed

  Yes

  No

  N/A

• Stock action plan and results communicated

  Yes

  No

  N/A