Haywain opening checks

• Opening checks

• The Haywain

• Conducted on

  Date

• Prepared by

• Breakfast chef

Hygiene

• Are food handlers in full uniform?<br>

  Yes

  No

  N/A

• Are all team members washing hands before starting work?

  Yes

  No

  N/A

• Are all towel dispensers fully stocked and clean ?

  Yes

  No

  N/A

• Are all soap dispensers clean and more than half full ?

  Yes

  No

  N/A

Safety

• Are the baffle filters clean and in place ?

  Yes

  No

  N/A

• Are the baffle filters fit for purpose?

  Yes

  No

  N/A

• Has the breakfast chef set up safely with eggs separated?

  Yes

  No

  N/A

• Is there two working probes and wipes available?

  Yes

  No

  N/A

• Is all raw equipment separated in the raw section of the kitchen?

  Yes

  No

  N/A

Storage and labelling

• Are all products stored correctly on the correct shelves?

  Yes

  No

  N/A

• Are all opened packs decanted into clean containers and labelled?

  Yes

  No

  N/A

• Are all products covered, labelled and rotated in all units within the kitchen?

  Yes

  No

  N/A

• Is any out of date products discarded and recorded on the wastage sheet ?

  Yes

  No

  N/A

KRKB

• Has all unit temperatures been completed before opening for breakfast ?

  Yes

  No

  N/A

• Has breakfast hot holding temperatures been recorded?

  Yes

  No

  N/A

• Has the KRKB been checked and any actions been actioned by the manager on duty?

  Yes

  No

  N/A

• Did the duty manager from last night sign the KRKB?

  Yes

  No

  N/A

Cleaning

• Are the chefs aware and completing the weekly deep cleaning?

  Yes

  No

  N/A

• Is the back yard clean and tidy ?

  Yes

  No

  N/A

• Are all the bin lids closed ?

  Yes

  No

  N/A

• Are all internal bins clean and a new bag fitted ?

  Yes

  No

  N/A

• Is used oil stored correctly?

  Yes

  No

  N/A

• Does the kitchen look tidy, organised and clutter free ?

  Yes

  No

  N/A

• Is the cellar clean tidy and chemical free ?

  Yes

  No

  N/A

• Has the glass washers and ice machines been cleaned as per schedules?

  Yes

  No

  N/A

Equipment

• Are all colour coded boards, knives, and tongs in good state and stored correctly?

  Yes

  No

  N/A

• Is there any damaged equipment?

  Yes

  No

  N/A

• If yes has this been reported on the Ostara system?

  Yes

  No

  N/A

• Are the ice scoops stored in a clean air tight container? You

  Yes

  No

  N/A

Bar

• Is the dispense fridge check for correct labels?<br>

  Yes

  No

  N/A