INTERNAL COMPLIANCE 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.

Are the staff facilities clean and tidy?

Is the bin area clean, secure and well maintained?

There is no evidence of recycling in the general waste bins and is recycling free from contamination and well presented?

Are all external areas and entrances, including those at the rear, clean and well presented?

Is all external furniture well maintained and are all parasols/gazebos and festoon lighting secure and in good condition?

Is all external customer lighting, sufficient and in good working order with timers correctly set for the season?

Are all external area floors, steps, stairs and perimeter gates and fences well maintained and free from hazards?

Are all customer facing facia (inc windows, menu cabinets, paintwork) clean, tidy and well maintained?

Is all external cabinets and window POS in good condition and following the current marketing brief?

Are hanging baskets and planters well maintained and where applicable, is the watering system working?

Are the customer carpets and hard flooring areas clean, in good condition and free from hazards?

Are the customer area walls, shelving and decorative panels clean and in good condition?

Are the customer area ceilings and vents clean and in good condition?

Are customer area tables clean and well maintained (inc table numbers) with no evidence of chewing gum underneath the table?

Is customer seating and upholstery clean and in good condition?

Are customer area fixtures and fittings (inc AWPs, artwork, allergen screens, condiment tables etc.) clean, well presented and well maintained?

Are brass, chrome, mirrors and windows clean and in good condition?

Is FOH and table top POS clean (inc holders), in good condition and following the current marketing brief?

Are all coffee machines and water boilers (including hoppers and drip trays) clean and well maintained?

Are the coffee machine milk fridges (including drip trays) clean and well maintained?

Is the hot drinks station clean and well maintained (inc cabinet internals and underneath the unit)?

Are children's highchairs clean, in good condition with relevant safety signage.

Is FOH customer lighting appropriate with correct bulbs installed and in good working order?

Is the customer area heating system working correctly, set to a comfortable temperature with clear instructions next to the control panel?

Are all stairs and staircases clean and well maintained (including hand rails, nosings, spindles and safety studs)?

Are all cleaning materials available e.g. Minimum 2 working hoovers, a wet dry vac, mops, chemicals and other cleanliness non cons.

Are there sufficient cleaners and hours allocated to cleaning tasks?

Are customer toilet floors clean, well maintained and free from hazards?

Are customer toilet walls and fixtures clean and in good condition?

Are customer toilet ceilings and vents clean and in good condition?

Are entrance doors clean, well maintained with door stoppers and finger guards fitted?

Is Ask for Angela and all promotional POS well maintained and following the current marketing brief (inc toilet CCTV signage if applicable)?

Are cubicle doors clean and in good condition with a working lock, door stopper and coat hook fitted?

Are urinals and toilet pans clean, in good condition with a working flushing mechanism?

Are toilet roll holders fitted in all cubicles and are these clean, well maintained and fully stocked?

Are sinks, soap dispensers and hand dryers clean and in good condition with working taps with suitable water flow?

Are all baby changing units clean and in good condition (inc safety notices and straps)

Are personal hygiene bins (including a nappy bin) available, clean and is the incontinent bin signage in place in the relevant gents toilet door?

Are all assistance handles, rails and furnishings clean and well maintained?

Are emergency assistance alarms in good working order and audible in the toilet and from the bar?

Is the locking mechanism on the Access toilet in good working order?

Is all toilet lighting suitable and sufficient and in good working order?

Was there a fully stocked cleaning caddy available with a stocking label attached?

Were employees observed using the toilet caddy to complete toilet checks (view CCTV if required)?

Are all areas of the bar (including any foot rails) clean and well maintained?

Is all brass and chrome polished and in good condition?

Are all tills and PEDs clean and are all digital displays working and unobscured?

Are overhead glass racks and glassware clean and in good condition?

Is the back bar area (inc fridges) clean, tidy and well merchandised?

Is all bar top POS (pump clips, T-bar lens, company notices food, specials etc.) clean and well presented

Are the salaried Mgt team clocking in/out on MySchedule (check last 24/48hrs)?

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?

Is an accurate rota available at least three weeks in advance and published on MyJDW?

Are all employees knowledgeable about their responsibilities regarding food safety and H&S (inc fire)?

Are the pot-wash and sink areas clean?

Are the fryers clean and are all oil management practices in place?

Is the chip scuttle clean?

Are the clam and char-grill clean?

Are all microwaves and ovens clean?

Are the pizza oven and dough press clean?

Are all equipment surfaces, worktops and shelving clean?

Was there a clean-as-you-go in place, with appropriate cloths and sanitiser available?

Are the contact points clean?

Are the equipment wheels and casing clean?

Are all kitchen floors and walls clean and free from hazards?

Are kitchen ceilings, high level areas and canopy extraction clean?

Are all walk-in and service fridges and freezers clean?

Are all walk-in and cold room emergency door release mechanisms in good working order? If no, state corrective action.

Is the automatic defrost and prep list up to date and in use?

Is food stored and handled correctly?

Is food labelled correctly?

Is all food cooked safely and to spec?

Are two working probes and Sanitiser wipes available, clean and in use?

Are all temperature controls in place (including the hot hold) and documented?

Is the hot hold usage document and laminated hot hold guide clearly displayed, accurately completed and is the unit being used in line with the guidance?

Are all other areas 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?

Are recycling bins in the kitchen area set up and labelled to facilitate effective recycling and there is no evidence of contamination.

Is the kitchen equipment fire up guide and all energy practices in place?

Is the ice machine cleaned as per SOP?

Are all ice-handling practices in place?

Are the glass washers and cup washers clean and well maintained, with sufficient chemicals?

Is all glassware clean?

Are glass wash area floors, walls and ceilings clean and in good condition?

Are all glass wash drainage areas and pipework clean, free from fly activity and in good condition?

Are bar area floors, walls and ceilings clean, in good condition and free from hazards?

Are beer engines, drip trays, soda guns, T-bars and line cleaning connectors clean and well maintained?

Are till areas clean, organised and in good condition (inc tills, note detectors and printers)?

Are glass trollies, ice dumps and speed rails clean and in good condition and do the trollies have functioning wheels?

Is all glass shelving clean with appropriate glass matting in place?

Are back bar areas, fridges and displays clean and well maintained (inc lighting)?

Are all beer dispense nozzles clean and in good working order?

Are recycling bins in the bar area set up and labelled to facilitate effective recycling and there is no evidence of contamination.

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?

Has the T-bar layout been checked against the T-Bar plan-o-gram?

Was Corona available on draught?

If available, was Corona served in a branded glass?

If available, was Corona served with a lime wedge on the rim of the glass?

Were Budweiser, Bud Light, Leffe Blonde and Stella available on Draught?

Please select which product you purchased as your second pint:

Was the second pint served in a branded glass?

Were branded glasses available for all 5 BBG draught products?

If 'No', please select which branded glasses were not available:

Are sufficient numbers of glasses available for the pub to maintain buffer stock equating to 30% of volume?

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?

Were the bottle and can products available?

Were the bottle and can products visible?

Was Bathtub gin available on back bars?

Are cellar floors, walls and ceiling clean and free from hazards?

Is the cellar equipment clean and well maintained?

Are all real ales in date as per the suppliers date label and correctly rotated?

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?

Are all ales being conditioned as per SOP?

Are all cellar buoys numbered and is the line cleaning plan accurate, up to date and set up with appropriate cleaning cycles?

Is there evidence that line-cleaning is being completed as per SOP?

Is the ale cellar within the correct temprature range (11-13°c)?

Are all gas canisters safely chained in a secure location or lying flat on the floor with chocks applied?

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?

There was no evidence of pest activity in the ale cellar?

There were no other cellar-related issues?

Are all dispense issues being recorded on Trail and WISDOM?

Are DMLB records accurately completed with no evidence of falsification?

Are all stock control measures in place and being adhered to?

Are BOH corridors, BOH areas and staff facilities clean and tidy and free from hazards?

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 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?

Have all pest contractor recommendations been completed?

Are there currently no other maintenance or pest proofing issues?

All outstanding actions for external areas have been completed?

All outstanding actions for FOH areas have been completed?

All outstanding actions for the people criteria have been completed?

All outstanding actions for kitchen areas have been completed?

All outstanding actions for bar and glasswash areas have been completed?

All outstanding actions for the cellar areas have been completed?

All outstanding actions for the BOH areas have been completed?

Are all areas of the door log being completed?

Is the barring log up to date and in use in the licensing folder?

Are all areas of the licensing folder complete and up to date?

Do all low ceiling height hazards have appropriate controls in place e.g. guarding of the hazard, appropriate warning signage, completion of the low ceiling height risk assessment (if applicable), staff training etc.

Have the SRA, ASH risk assessment and other risk assessments been reviewed regularly, made site specific and controls implemented, following any incidents?

Are the Zero Tolerance on Abuse (FOH) and Antisexual Harassment posters (BOH) clearly displayed?

Is the DM aware of where the pub’s safety policies are located?

Are all toilet-check sheets being retained on site?

Are non-consumable build to levels available and there is no evidence of non con levels being over stocked?