Information
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Location
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Chef on duty
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Add signature
Important stuff
10.0 - IMPORTANT STUFF
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10.1 - Out of Date Food - No foods present ILLEGALLY past Use By, Re-Labelled or shelf life extended.
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10.2 - Food Storage - Foods stored appropriately (covered, separation, allergen controls).
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10.3 - Defrosting & Cooling - All foods being defrosted and cooled correctly.
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10.4 - Temperature Control - Sufficient monitoring and recording of Temperatures.
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10.5 - Cleaning - High Standard evident throughout restaurant (especially in food prep areas), safe use of chemicals.
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10.6 - Persona Hygiene - High standards of 'Food Handler' personal hygiene (including hand washing)
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10.7 - Hand Wash Basins - All with supply or running hot and cold water and fully stocked with soap, towels, etc.
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10.8 - Training Standards - Have all Company and Legal training Standards been met?
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10.9 - Health and Safety Management - Effective H&S Management, Fire Safety Management, Maintenance.
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10.10 - Pest Control - Evidence of management and understanding.
Kitchen
KITCHEN & BACK OF HOUSE - FOOD SAFETY.
PURCHASING & DELIVERY
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B1 - Delivery checks (temperature checks, unapproved products, packaging, use by/best before dates, quality, etc).
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B2 - Chilled and frozen products stored appropriately within 30 mins.
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B3 - All food purchased only from approved, reputable supplier.
FOOD SERVICE AREAS
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B4 - Safe food handling practices, including frequent hand washing of food handlers, sanitiser wipes available.
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B5 - Wash hand basin fully stocked with hot & cold water, antibacterial soap, paper towel, etc.
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B6 - Food item stored correctly - four hour rule understood, high risk foods stored correctly.
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B7 - Foods are correctly covered, dated, protected from contamination and within shelf life.
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B8 - Contact surfaces (food surfaces, floor, walls & ceilings) within kitchen area clean and well maintained.
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B9 - No evidence of pest, door and windows shut to prevent access.
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B10 - Evidence of appropriate temperature monitoring - Daily fridge/freezer, burger and hot food checks, cooling records, etc.
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B11 - Fitness to work policy understood and adhered to.
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B12 - Adherence to company uniform (jewellery policy, clean uniform, hat in kitchen, smoking policy, etc).
CHILLED & FROZEN STORAGE (Walk in fridges/freezers, chest freezers, etc)
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B13 - Organised stock rotated & safe storage (external packaging removed, defrosting in designated area, etc).
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B14 - Clear separation & knowledge of high risk products stored here.
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B15 - Evidence of appropriate temperature monitoring (daily temperature checks, food probed).
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B16 - Cleanliness of interior floor, walls and racking.
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B17 - Foods are correctly covered, dated and within shelf-life.
DRY STORE & POT WASH AREA
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B18 - All Contact surfaces (and floors, walls, & ceilings, racking, etc) within area well maintained.
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B19 - Pot wash: googles and gloves and mask available and in useable condition for chemical handling.
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B20 - Pot wash: Clean, colour-coded mops and buckets in use for respective cleaning areas, separate one for toilet use?
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B21 - Dry store: Products here are stored safely (high risk separation, items off floor, etc).
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B22 - Dry Store: Clear effective stock rotation in place within storage areas (FIFO).
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B23 - Dry Store: Temperature safe for storage of ambient products (<20*C).
EQUIPMENT IN USE
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B24 - Probe thermometer in use, accurate & in good working order, clean and wet probe wipes available.
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B25 - Glass washer & Dishwasher in good condition (no leakages, lime scale or debris build up).
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B26 - Kitchen equipment clean and in good condition.
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B27 - Microwave clean and in good condition (no cracks in base or top, no glass plates and industry standard).
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B28 - Coffee machine & grinder food safe & good condition (spray arm, leakages, flow times, etc).
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B29 - Ice machine food safe & good condition (no mould, lime scale, scoop, seals, etc).
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B30 - Chopping boards & kitchen utensils in use are in hygienic condition.
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B31 - Chefs Knives in use are hygienic and safe to use.
BURGER CHECKS
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B32 - Burger utensils in place and being used correctly.
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B33 - Medium & Cooked through cooking temperature correct.
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B34 - Cooking in busy periods process understood.
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B35 - Burgers stored separately in all fridges.
PREPARED ITEMS
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B36 - Sufficient levels of preparation available (no over prepping), In good condition.
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B37 - Salad items washed appropriately.
COOKED FOOD CHECK
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Item 1: Burger Medium<br>Was this item cooked over 67C.?
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Item 2: Fish pie<br>Was this item cooked over 75C?
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Item 3: Chicken skewers or any other chicken dish.<br>Was this item cooked over 75C?
Health and safety
HEALTH & SAFETY
PREMISES
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D1 - Overall appearance of restaurant internal & external including clean high chairs, safe chairs.
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D2 - Toilets clean.
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D3 - Organisation and cleanliness of staff rooms / allocated areas.
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D4 - Internal and external waste areas clean.
HEALTH & SAFETY
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D5 - Safe practices for storage & disposal of broken glass, broken glass/crockery containers available.
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D6 - Items stored on racking without compromising safety.
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D7 - All dangerous equipment positioned, has signage, carried and used appropriately, unplugged when not in use.
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D8 - Wet Floor signs in use.
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D9 - First aid box correctly stocked (blue plasters, etc.) and site appropriately and as stated by branch.
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D10 - Smoking policy adhered to and appropriate external smoking area (which is also managed),
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D11 - Disability access managed effectively in the restaurant & all assisting equipment in working order.
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D12 - Evidence of effective safe manual handling
FIRE SAFETY
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D13 - Fire escape routes & exits clearly identified and free from obstructions, final exit doors not locked.
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D14 - No fire doors wedges permanently open.
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D15 - 6 Month team fire evacuation drill completed.
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D16 - Evidence of weekly / monthly fire safety equipment testing and appropriate records maintained.
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D17 - Boiler room free of storage (no combustible or flammable items, incl. chairs, paint, old/broken equipment).
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D18 - Manager's fire risk assessment completed & any issues addressed.
CLEANING FACILITIES
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D19 - Effective cleaning checklist implemented & monitored by management.
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D20 - Cleaning equipment and chemicals stored correctly and well maintained (with data sheets, notices displayed).
Paperwork
PAPERWORK
TRAINING & DEVELOPMENT
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E1 - Relevant induction & training records for all members of staff.
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E2 - Level 2 Food Safety training available for managers and kitchen team
DOCUMENTATION & RECORDING KEEPING
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E3 - Knowledge of Food Safety and Health & Safety Manuals - accident reporting, AFP's, EHO.
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E4 - Pests control management.
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E5 - Legal Notices displayed: A3 Health & Safety Poster, Employer's Liability, Health & Safety Policy, Fitness to Work, Emergency Plan, Site Specific Risk Assessments, First Aid Poster.
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E6 - Appropriate Safety Inspection Certificate available (flue, ventilation, electric, gas, lift, pressure system, etc).
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E7 - Maintenance: plugs sockets, cables, etc.
Identified Maintenance Issues & Advisor's Comments
MINOR MAINTENANCE
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MAJOR MAINTENANCE
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ANY OTHER COMMENTS / OBSERVATIONS.
Action Points
ACTION POINTS & FOLLOW UP ACTIONS.
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Follow up Actions.
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