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
Critical Focus
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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?
Outstanding Actions
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All outstanding actions for external areas have been completed?
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All outstanding actions for FOH areas have been completed?
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All outstanding actions for the people criteria have been completed?
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All outstanding actions for kitchen areas have been completed?
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All outstanding actions for bar and glasswash areas have been completed?
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All outstanding actions for the cellar areas have been completed?
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All outstanding actions for the BOH areas have been completed?
Externals
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Is the bin area clean, secure and well maintained?
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There is no evidence of recycling in the general waste bins and is recycling free from contamination and well presented?
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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?
FOH
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Are all hand sanitisers working and fully stocked?
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Is all entrance, customer and safety signage in good condition, up to date and as per current marketing brief?
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Is the pubs FOH furniture, fixtures and fittings (inc AWPs, allergens screens etc.) clean, well presented and well maintained?
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Is all brass, chrome, mirrors and windows clean and in good condition?
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Are FOH customer areas clean, well presented and well maintained?
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Is the hot drink station, coffee machine and milk fridge clean 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?
People
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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 all employees knowledgeable about their responsibilities regarding food safety and H&S (inc fire)?
Kitchen Area
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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 kitchen recycling segregated and in place?
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Is the kitchen equipment fire up guide and all energy practices in place?
Bar Area
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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 recycling bins set up to facilitate effective recycling?
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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?
Critical Drink Focus
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Was Corona availible on draught?
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If available, was Corona served in a branded glass?
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If available, was Corona served with a lime wedge on the rim of the glass?
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Were Budweiser, Bud Light, Leffe Blonde and Stella available on Draught?
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Please select which product you purchased as your second pint:
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Was the second pint served in a branded glass?
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Were branded glasses available for all 5 BBG draught products?
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If 'No', please select which branded glasses were not available:
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Are sufficient numbers of glasses available for the pub to maintain buffer stock equating to 30% of volume?
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As of the completion of this audit, has an order been placed for the requisite number of glasses required to meet the buffer stock levels?
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Were the bottle and can products available - there are 9 products to check.
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If 'No', please select which branded glasses were not available:
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Were the bottle and can products visible in fridges – there are 9 products to check.
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If no, please select below which products were not visible in fridges:
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Was Bathtub gin available on the back bars?
Cellar area
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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 real ales within their 3 day best beer date and is there evidence of CAT testing to confirm quality if over 3 days?
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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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Is the ale cellar within the correct temperature range (11-13°c)?
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Are all gas canisters safely chained in a secure location or lying flat on the floor with chocks applied?
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There was no evidence of food, chemicals or other items being stored in the cellar that may taint the taste or aroma of the ales?
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There was no evidence of pest activity in the ale cellar?
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Are there any other cellar related issues?
BOH
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Are DMLB records accurately completed with no evidence of falsification?
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Are all stock control measures in place and being adhered to?
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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 managers on duty aware of any asbestos on site; if applicable, is this being managed in line with the asbestos management policy and is the most recent survey summary clearly displayed on the office wall?
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Have all pest contractor recommendations been completed?
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Are there currently no maintenance, or pest proofing issues?
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Please state the name of the Duty or Pub manager you spoke to.
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Add any additional comments here if required.
Period Focus
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Are all first aid boxes readily available and fully stocked?
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Are all controls in place on stairs to prevent the risk of slips, trips and falls and are open banisters suitably protected to reduce the risk of injury to customers?
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Where appropriate, are finger guards in place and in good condition, and are door-closers working correctly?
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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)?
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Are non-consumable build to levels available and there is no evidence of non con levels being over stocked?
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
