Mexican grill food quality

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Food quality

• Tortilla Chips. Should be crisp and fresh, no stale.

  Yes

  No

  N/A

• Tortillas. Should be soft with no dry sides and not broken.

  Yes

  No

  N/A

• Lime Cilantro Rice. Should look bright green, not undercooked. Fresh taste, no lumps.

  Yes

  No

  N/A

• Mexican Rice. Should be vibrant red. Not undercooked. Tomato flavour with a hint of sweetness. No lumps.

  Yes

  No

  N/A

• Black beans. Should be soft. Almost covered by liquid.

  Yes

  No

  N/A

• Pinto Beans. Soft, no bay leaves. Liquid just covering beans.

  Yes

  No

  N/A

• Peppers and onions.

  Yes

  No

  N/A

• Steak

  Yes

  No

  N/A

• Pork

  Yes

  No

  N/A

• Barbacoa

  Yes

  No

  N/A

• Chicken

  Yes

  No

  N/A

• Evening menu

  Yes

  No

  N/A

• Dairy

  Yes

  No

  N/A

• Pico de gallo

  Yes

  No

  N/A

• Sweetcorn salsa

  Yes

  No

  N/A

• Salsa Verde

  Yes

  No

  N/A

• Salsa Roja

  Yes

  No

  N/A

• Guacamole

  Yes

  No

  N/A

• Romaine and iceberg lettuce

  Yes

  No

  N/A

• Jalapeños

  Yes

  No

  N/A

• Lime

  Yes

  No

  N/A

• Onions and coriander

  Yes

  No

  N/A

• Line presentation

  Yes

  No

  N/A

Cleaning.

• Food contact surfaces clean and free from build up of debris

  Yes

  No

  N/A

• Hand contact surfaces clean and free from build up of food/debris

  Yes

  No

  N/A

• Utensils clean and in good state of repair. Incl knives and rack

  Yes

  No

  N/A

• Grill in good state of repair and clear evidence of daily cleaning.

  Yes

  No

  N/A

• Extraction in good state of repair and clear evidence of daily cleaning.

  Yes

  No

  N/A

• Rubbish bins clean and good state

  Yes

  No

  N/A

• Food prep equipment clean and in good state

  Yes

  No

  N/A

• Margarita machine clean and full

  Yes

  No

  N/A

• Hotwell, hot cupboard, cold well clean and in good state

  Yes

  No

  N/A

• Fridges clean and in good state

  Yes

  No

  N/A

• Ceiling, walls, lights clear evidence of daily cleaning.

  Yes

  No

  N/A

• Sink drainer in use

  Yes

  No

  N/A

• Correct use of sinks.

  Yes

  No

  N/A

• Dishwashers clean and in good state

  Yes

  No

  N/A

• Wash up area kept clear and evidence of "clean as you go"

  Yes

  No

  N/A

• Floors show clear evidence of daily sweeping/mopping

  Yes

  No

  N/A

• Sanitiser bottles in use/correctly dosed and used correctly

  Yes

  No

  N/A

• Handwash station fully stocked. Water at correct temp

  Yes

  No

  N/A

• Kitchen cleaning schedule in use and up to date

  Yes

  No

  N/A

Management

• COSHH products

  Yes

  No

  N/A

• PAR levels being followed

  Yes

  No

  N/A

• Products beyond before date at minimum

  Yes

  No

  N/A

• Out of date products

  Yes

  No

  N/A

• All items dated and labelled correctly

  Yes

  No

  N/A

• Hotwell and coldwell temps

  Yes

  No

  N/A

• Stock levels appropriate for business

  Yes

  No

  N/A

• 4 hour rule observed

  Yes

  No

  N/A

• Temp sheets

  Yes

  No

  N/A

• Recipe set

  Yes

  No

  N/A

• Allergen/cheat sheets in use

  Yes

  No

  N/A

• Shelf life matrix on display and in use

  Yes

  No

  N/A

• Cheat sheets available

  Yes

  No

  N/A

• Stock rotation.

  Yes

  No

  N/A

• First aid and burns kit

  Yes

  No

  N/A

• Uniform clean and complete

  Yes

  No

  N/A

• Sickness reporting/return to work procedure

  Yes

  No

  N/A

• Personal hygiene and hand washing

  Yes

  No

  N/A

• Risk assessments

  Yes

  No

  N/A

• Previous Surefoot inspection

  Yes

  No

  N/A

• Health and safety Law poster

  Yes

  No

  N/A

• Ecolab folder complete and actions signed off

  Yes

  No

  N/A

• Pest control checklist complete

  Yes

  No

  N/A

• Food stores correctly

  Yes

  No

  N/A

• Fresh display boxes

  Yes

  No

  N/A

• Correct use of colour coded items

  Yes

  No

  N/A

• External probe calibration

  Yes

  No

  N/A