Hub and Hub Box - BOH standards Audit

Does the kitchen appear clean and tidy?

Has Food Alert been completed & up-to-date during time of visit?

Is the Dishwasher clean with no build up of residue?

Are the chopping boards clean and in good condition?

Are hand wash basins fully stocked with blue roll, soap & hot water?

Are hand wash basins clean, including taps, sink, dispensers, and surrounding area?

Are all Back of House team wearing clean correct uniform? (apron, cap, chef trousers, crocks, branded T-shirt)

Is all food labelled, covered & in date?

Service prep good quality and visually fresh for service?

Are the fridge seals in clean and good condition?

Walk in fridge and freezer clean, organised and not over stocked. (check floor, corners, doors, seals and ventilation)

Service fridges and freezers clean, organised and not over stocked.

Are risks of cross contamination (bacteria) controlled in all food service and storage areas?

Are risks of cross contamination (allergens) controlled in all food service and storage areas?

High risk food stored below or well separated from ready to eat foods in all service areas. No food kept on floor areas.

Do the chef's know where they can find the current menu allergen information?

Are temperature probes present and clean with probe wipes available?

Is Sanitiser available, topped up & being used?

If any maintenance issues have been found, have they been logged with relevant people ?

Is the first aid kit available and fully stocked?

Is the fryer clean and visibly being skimmed throughout service? (check back panel, under and behind)

Are all containers in a good condition and organised appropriately, with old labels removed?

Is FIFO in place for all food teams?

Are contact patches and touch points cleaned, sanitised and sanitiser available?

All equipment clean, sanitised and turned on/off as appropriate?

Are all bins deep cleaned inside and out. In good condition?

Prep and Par level guide in use and on display?

Fly killers on, in working order and in use?

Kitchen door and fire doors all closed, not obstructed and in good condition?

Fries not over prepped, good quality and knowledge of current blanching time for the season?

Kitchen cleaning schedule available and up to date for the week?

Mop buckets and mop clean and stored correctly (not stored in dirty water)

Are prep items well seasoned and to spec?