Title Page
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Site conducted
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Conducted on
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Location
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Prepared by
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Please note Score % generated by the report is incorrect, use 100% - xx, x being the - Minus figure in the top of the scoring criteria. For example 100% - 40% = 60%BOH Score.
Internal BOH Report
Internal BOH CQSMA
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There were no fire exits locked or obstructed
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There were no serious food safety issues noted, such as pest management, cross contamination concerns or OOD items
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There were no serious systematic fire safety failings, including weekly tests, new starter fire training records recorded in the DMLB
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There were no serious health & safety issues not being managed by the team
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There were no systematic failings noted in the sites recycling processes.
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Are the staff facilities clean and tidy?
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Is the bin area clean, secure and well maintained?
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Are all external areas and entrances, including those at the rear, clean and well presented?
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Is all furniture well maintained and are all parasols/gazebos and festoon lighting secure and in good condition?
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Are all external area floors, steps, stairs and perimeter gates and fences well maintained and free from hazards?
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Are all hand sanitisers working and fully stocked?
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Are FOH customer areas clean, well presented and well maintained?
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Are the customer toilets clean, well presented and well maintained?
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Was there a fully stocked cleaning caddy available and in use, with staff aware of its whereabouts?
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Are all body cameras, mobile panic alarms and radios being used by the team?
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Are all staff adhering to appearance standards?
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Is all PPE available, in good condition and used, where appropriate?
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Are all pub communications messages up to date?
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Is the daily shift planner in place, with breaks assigned and is there evidence of preshift briefings?
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As a minimum, is the current week and following week’s rota published?
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Are the potwash and sink areas clean?
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Are the fryers clean and are all oil management practices in place?
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Is the chip skuttle clean?
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Are the clam and chargrill clean?
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Are all ovens clean?
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Are the pizza oven and dough press clean?
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Are all equipment surfaces, worktops and shelving clean?
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Was there a cleanasyougo in place, with appropriate cloths and sanitiser available?
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Are the contact points clean?
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Are the equipment wheels and casing clean?
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Are all kitchen floors, walls and ceilings clean (inc highlevel areas)?
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Are all walkin and service fridges and freezers clean?
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Is the automatic defrost and prep list up to date and in use?
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Is food stored and handled correctly?
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Is food labelled correctly?
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Are two working probes and sanitiser wipes available, clean and in use?
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Are all temperature controls in place (including the hot hold) and documented?
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Are there any other areas to mark as clean?
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Are all FOG units in good working order, with evidence of chemical dosing, where applicable?
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Are all areas of the kitchen, including equipment, well maintained?
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Is the ice machine cleaned as per SOP?
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Are all icehandling practices in place?
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Are the glass washers and cup washers clean and well maintained, with sufficient chemicals?
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Is all glassware clean?
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Are the bar and glass wash areas clean and well presented?
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Are all spirits and wines correctly sealed and labelled?
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Are all products on the bar within BBF date?
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Is the emergency response plan available and up to date?
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Are the cellar floors, walls and ceiling clean?
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Is the cellar equipment clean and well maintained?
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Are all stock lines in the cellar within BBF date and correctly rotated?
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Are all ales being conditioned as per SOP?
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Is there evidence that linecleaning is being completed as per SOP?
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Are there any other cellar related issues?
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Are BOH corridors/areas clean and tidy?
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Are all handwash basins clear from obstructions, clean, fully stocked and displaying the correct notices?
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Are SOPs available on the kitchen and bar tablet?
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Are all pub security measures in place?
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Are all energy management practices in place?
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Are there currently no maintenance, proofing or pest contactor recommendations outstanding?
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Are there no previous outstanding action points?
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Are all areas of the door log being completed?
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Is the CCTV recording a minimum of 31 days?
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Is the barring log up to date and in use in the licensing folder?
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Are non-consumable stock control measures in place and are non-consumable levels correct?
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Is there evidence that free pour/dispense training is completed for new starters and refresher training ompleted periodically?
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Is CCTV signage in place for any CCTVs in customers’ toilets?
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Are all single-step controls in place and are these clearly marked as a hazard (eg contrasting nosing, warning signs, lighting, handrails)?
Sign Off
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Please note Score % generated by the report is incorrect, use 100% - xx, x being the - Minus figure in the top of the scoring criteria. For example 100% - 40% = 60%BOH Score.
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Final BOH Score
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Manager Sign Off
