Internal BOH CQSMA P1&P7

Title Page

Site conducted
Conducted on
Location
Prepared by
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

There were no fire exits locked or obstructed
There were no serious food safety issues noted, such as pest management, cross contamination concerns or OOD items
There were no serious systematic fire safety failings, including weekly tests, new starter fire training records recorded in the DMLB
There were no serious health & safety issues not being managed by the team
There were no systematic failings noted in the sites recycling processes.
Are the staff facilities clean and tidy?
Is the bin area clean, secure and well maintained?
Are all external areas and entrances, including those at the rear, clean and well presented?
Is all furniture well maintained and are all parasols/gazebos and festoon lighting secure and in good condition?
Are all external area floors, steps, stairs and perimeter gates and fences well maintained and free from hazards?
Are all hand sanitisers working and fully stocked?
Are FOH customer areas clean, well presented and well maintained?
Are the customer toilets clean, well presented and well maintained?
Was there a fully stocked cleaning caddy available and in use, with staff aware of its whereabouts?
Are all body cameras, mobile panic alarms and radios being used by the team?
Are all staff adhering to appearance standards?
Is all PPE available, in good condition and used, where appropriate?
Are all pub communications messages up to date?
Is the daily shift planner in place, with breaks assigned and is there evidence of preshift briefings?
As a minimum, is the current week and following week’s rota published?
Are the potwash and sink areas clean?
Are the fryers clean and are all oil management practices in place?
Is the chip skuttle clean?
Are the clam and chargrill clean?
Are all ovens clean?
Are the pizza oven and dough press clean?
Are all equipment surfaces, worktops and shelving clean?
Was there a cleanasyougo in place, with appropriate cloths and sanitiser available?
Are the contact points clean?
Are the equipment wheels and casing clean?
Are all kitchen floors, walls and ceilings clean (inc highlevel areas)?
Are all walkin and service fridges and freezers clean?
Is the automatic defrost and prep list up to date and in use?
Is food stored and handled correctly?
Is food labelled correctly?
Are two working probes and sanitiser wipes available, clean and in use?
Are all temperature controls in place (including the hot hold) and documented?
Are there any other areas to mark as clean?
Are all FOG units in good working order, with evidence of chemical dosing, where applicable?
Are all areas of the kitchen, including equipment, well maintained?
Is the ice machine cleaned as per SOP?
Are all icehandling practices in place?
Are the glass washers and cup washers clean and well maintained, with sufficient chemicals?
Is all glassware clean?
Are the bar and glass wash areas clean and well presented?
Are all spirits and wines correctly sealed and labelled?
Are all products on the bar within BBF date?
Is the emergency response plan available and up to date?
Are the cellar floors, walls and ceiling clean?
Is the cellar equipment clean and well maintained?
Are all stock lines in the cellar within BBF date and correctly rotated?
Are all ales being conditioned as per SOP?
Is there evidence that linecleaning is being completed as per SOP?
Are there any other cellar related issues?
Are BOH corridors/areas clean and tidy?
Are all handwash basins clear from obstructions, clean, fully stocked and displaying the correct notices?
Are SOPs available on the kitchen and bar tablet?
Are all pub security measures in place?
Are all energy management practices in place?
Are there currently no maintenance, proofing or pest contactor recommendations outstanding?
Are there no previous outstanding action points?
Are all controls in place on stairs to prevent the risk of slips, <br>trips and falls and are open banisters suitably protected to reduce the risk of injury to customers?
Are all first aid boxes readily available and fully stocked?
Where appropriate, are finger guards in place and in good condition and are door-closers working correctly?
Are all single-step controls in place and are these clearly marked as a hazard (eg contrasting nosing, warning signs, lighting, handrails)?
Are all old staff files archived correctly and have all 2015 leaver files been sent back to the NDC via confidential waste return?

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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.
Final BOH Score
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