Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
QSR KITCHEN
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Kitchen Organised and Controlled?
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Kitchen clean and tidy?
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Hand wash facilities fully stocked?
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All staff wearing correct uniform?
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Appropriate staff levels for service?
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All invoices has been accepted and any discrepancies has been dealt with?
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Hospitality is up to date?
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Appropriate prep levels ?
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All items in stock ?
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All map box labelled correctly ?
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Are they kept clean ?
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Are the floors around and underneath kept clean ?
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Any maintenance issues ?
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Table clean and tidy ?
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All in good working order ?
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Dustbins locate at suitable points in kitchen ?
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Out of date food-no food present illegally past use by, re-labelled or shelf life extended ?
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Food storage - foods stored appropriately (covered,separation,allergen controls).
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Defrosting & cooling - all foods being defrosted and cooled correctly ?
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Temperature control- sufficient monitoring and recording of temperatures?
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Persona hygiene - high standards of <br>'food handler' personal hygiene(including hand washing) ?
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Pest control - evidence of management and understanding?
