Internal Safe Clean Legal Audit

• Document No.

• What is this audit?

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Hot water should be available and managed throughout the site

• High risk pest infestation should be identified and actioned

• Serious breach of temperature control should be identified and actioned (chilled food left at ambient, broken fridges)

• Serious problem with fixtures, fittings and equipment that can cause imminent risk to health

• Problems

B.1.1.1 Is chilled storage temperature control satisfactory?

• Service Wells

  Select Overstocked Early Fresh (not 'topped up') Over 8 degrees Changed every 4 hours

  • Overstocked
  • Early
  • Fresh (not 'topped up')
  • Over 8 degrees
  • Changed every 4 hours

• Walk in curtains

  Not Overlapping

  Don't Reach the floor

  Damaged

  Defrosting food ambient

  Food blocking condensers

• Teppan

• Ramen

• Wok

• Fry

B.1.1.2 Is frozen storage temp control satisfactory?

• Temps under -18 degrees

  Safe

  At Risk

  N/A

• Storage correct

  Select Overstocked Early Fresh (not 'topped up') Over 8 degrees Changed every 4 hours

  • Overstocked
  • Early
  • Fresh (not 'topped up')
  • Over 8 degrees
  • Changed every 4 hours

• Curtains effective

  Yes

  No

  N/A

B.1.1.3 Hot Holding at or above 64 degrees

• Chicken Stock

• Miso Soup

• BBQ chicken

• Long Grain Rice

• Short Grain Rice

• Brown Rice

• Katsu Sauce

B.1.1.4 Cooling

• What product did you witness the cooling process for?

• What time did the product start cooling?

  Date

• What did the cooling process look like? (Include note with product and time if it is available)

  Media

• Cooked food transferred from cooking gastro

• Food below 8 degrees within 90 minutes

• Photo of cooling process after 1 hour (include note with updated temp if available)

  Media

• Photo of final cooled product with time and product

B.1.1.5 Cooking/ Reheating

• Raisukaree REHEATED to 75 degrees for 30 seconds

• Duck Leg REHEATED to 75 degrees for 30 seconds

• Chicken Gyoza REHEATED to 75 degrees for 30 seconds

• Chicken Katsu COOKED to 75 degrees for 30 seconds

• Salmon Surface COOKED to 75 degrees for 30 seconds

B.1.1.6 Hot Water Availability

• Kitchen Hand Basin 35 - 45 degrees

• Bar Hand Basin 35 - 45 degrees

• Bar Equipment Sink over 50 degrees within 2 minutes

• Potwash Sink over 50 degrees within 2 minutes

• Glass Washer Equipment Sink over 50 degrees within 2 minutes

• Prep Area Equipment Sink over 50 degrees within 2 minutes

• Service Equipment Sink over 50 degrees within 2 minutes

B.1.1.7 Probes

• 2 x RTE probes available and numbered

• 2 x Raw Food, Dishwasher Safe Probes available and numbered

• All probes calibrated correctly

• Probe Wipes Available

  Select Moist In date Closed Clean

  • Moist
  • In date
  • Closed
  • Clean

• Designated clean, labeled container for probe equipment

B.1.2.1 POTENTIAL Cross Contamination (storage/prep/service)

• Food decanted out of cardboard when opened

• Shelves labeled correctly

• No damaged tins

• Color coded chopping boards available

  Select Red Blue 2 x Yellow 2 x Green Brown

  • Red
  • Blue
  • 2 x Yellow
  • 2 x Green
  • Brown

• Color coded knives available

  Select Red Blue 2 x Yellow 2 x Green Brown

  • Red
  • Blue
  • 2 x Yellow
  • 2 x Green
  • Brown

• Nothing on floor

• Designated areas for prep clearly identified and staff are knowledgable

  Select Raw Meat Cooked Meat (cooling) Vegetables

  • Raw Meat
  • Cooked Meat (cooling)
  • Vegetables

• Color coded tongs available

  Select Blue 2 x Yellow Red

  • Blue
  • 2 x Yellow
  • Red

• Designated Scales

  Select Raw Food RTE Food

  • Raw Food
  • RTE Food

• Equipment wash sink clean and labeled

• Ice scoop clean and in labeled container

• Food Wash Sink labeled and staff knowledgeable

• Only food and knives stored on chopping boards

• Oil bottles labeled

B.1.2.2 ACTUAL Cross Contamination

• Colored coded equipment used correctly

• Benches sanitized and wiped between prep

• No utensils left in products

• Colored cloths available, stored correctly and used effectively

• Yellow board on line used ONLY for cooked meat

B.1.2.3 Allergen contamination Controls

• Nuts stored in sealed containers on line and labeled

• Dedicated colored plastic chopsticks in use for ramen noodle separation

• Line utensils stored correctly during service

• All chefs aware of correct allergens protocol when receiving orders

• Senior Chef fully knowledgeable on Allergens

B.1.2.4 Chemical Control

• Sanitizer and Multipurpose labeled and stored correctly only on line

• Line chemicals to be sprayed onto cloths only. Not directly on bench during service

• High risk chemicals separated and labeled

B.1.2.5 High Risk Physical Contamination

• No glass in kitchen

• All food covered while in storage

• Glass bottled sauces stored in high sided gastro on low shelf

• Damaged noodle baskets removed from use

• Damaged storage containers removed from use

B.1.2.6 Low Risk Physical contamination

• Hair covered

• Loose misc items stored correctly (labels, paperwork)

• No blue tac on site

• Stainless covering plastic removed

B.1.3.1 Hand Washing Practises

• All staff witnessed washing hands at required times

• Gloves not worn out of kitchen

• Hand soap correctly used

• Correct sinks being used

B.1.3.2 Personal Hygiene Policy

• Senior Chefs Uniform

  Select Clean Jacket Clean Apron Work safe shoes Black/Red colored clean chefs hat Clean Black Chefs Pants No Jewellery No Nailpolish

  • Clean Jacket
  • Clean Apron
  • Work safe shoes
  • Black/Red colored clean chefs hat
  • Clean Black Chefs Pants
  • No Jewellery
  • No Nailpolish

• 2IC Uniform

  Select Clean Jacket Clean Apron Work safe shoes Black/Red colored clean chefs hat Clean Black Chefs Pants No Jewellery No Nailpolish

  • Clean Jacket
  • Clean Apron
  • Work safe shoes
  • Black/Red colored clean chefs hat
  • Clean Black Chefs Pants
  • No Jewellery
  • No Nailpolish

• Line Chef Uniform

  Select Clean Jacket Clean Apron Work safe shoes Black/Red colored clean chefs hat Clean Black Chefs Pants No Jewellery No Nailpolish

  • Clean Jacket
  • Clean Apron
  • Work safe shoes
  • Black/Red colored clean chefs hat
  • Clean Black Chefs Pants
  • No Jewellery
  • No Nailpolish

• Line Chef Uniform

  Select Clean Jacket Clean Apron Work safe shoes Black/Red colored clean chefs hat Clean Black Chefs Pants No Jewellery No Nailpolish

  • Clean Jacket
  • Clean Apron
  • Work safe shoes
  • Black/Red colored clean chefs hat
  • Clean Black Chefs Pants
  • No Jewellery
  • No Nailpolish

• Long hair contained in hairnets

• No uniforms worn on break or while eating

• Sores/lesions covered appropriately

• Staff room clean, tidy, nothing on floor

B.1.3.3 Hand Washing Facilities

• Hand sinks clean, clear and labeled

• Single use hand towel available for drying and dispenser clean and attached to wall

B.1.4.1 Stock Rotation of Perishable Goods

• Any labels that have been blatantly relabelled NOT by a Head Chef must have a photo for tracking and all chefs in kitchen must be immediately briefed on correct procedure and signature acquired to show understanding

• 'Re-labeled' date labels?

  Media

• As a trained wagamama chef I understand that 'Re-labelling' under ANY circumstance is against Local Council Regulations AND wagamama International standards. If I see a label or a product I'm unsure of I will IMMEDIATELY inform the most senior person in the restaurant.

  Sign

• As a trained wagamama chef I understand that 'Re-labelling' under ANY circumstance is against Local Council Regulations AND wagamama International standards. If I see a label or a product I'm unsure of I will IMMEDIATELY inform the most senior person in the restaurant.

  Sign

• As a trained wagamama chef I understand that 'Re-labelling' under ANY circumstance is against Local Council Regulations AND wagamama International standards. If I see a label or a product I'm unsure of I will IMMEDIATELY inform the most senior person in the restaurant.

  Sign

• As a trained wagamama chef I understand that 'Re-labelling' under ANY circumstance is against Local Council Regulations AND wagamama International standards. If I see a label or a product I'm unsure of I will IMMEDIATELY inform the most senior person in the restaurant.

  Sign

• As a trained wagamama chef I understand that 'Re-labelling' under ANY circumstance is against Local Council Regulations AND wagamama International standards. If I see a label or a product I'm unsure of I will IMMEDIATELY inform the most senior person in the restaurant.

  Sign

• Defrosted food has a 'defrost' label

• ALL open food has a 'Use by Date'

• Any 'Out of Date' food is discarded

B.1.4.2 Stock Rotation of Long Life Foods

• Date coded 'decanted' product should match bulk product label

• All bulk dry goods must have 'Best Before' dates

• No frozen goods beyond 'Best Before' date

• Shakers 7 days

B.2.1.1 Dishwash Area Structure Condition

• Ceiling

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

• Ventilation and pipes

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

• Doors

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

• Floor

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

• Lighting Level

• Shelves

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

• Walls

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

B.2.1.2 Food PrepArea Structure Condition

• Ceiling

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

• Ventilation and pipes

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

• Taps/machinery

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

• Floor

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

• Lighting Level

• Shelves

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

• Walls

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

B.2.1.4 Non-Food Area Structure Condition

• Tables

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

• Ventilation and pipes

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

• Exterior

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

• Floor

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

• Lighting Level

• Shelves

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

• Walls

  Select Acceptable Dusty Dirty Spillage Damaged Overstocked

  • Acceptable
  • Dusty
  • Dirty
  • Spillage
  • Damaged
  • Overstocked

B.2.3.1 High Risk Pest Control Management

• Cockroach Activity Managed

• House Fly Activity Managed

• Mouse and Rat Activity Managed

B.2.3.2 Low Risk Pest Control Management

• Fruit Fly Activity Managed

• Ant Activity Managed

• Pigeon Activity Managed

B.2.3.3 Pest Proofing

• 2 x Managed electric fly killers installed and functional and on a service plan

• Check behind fridges on Line and where pipes meet the ceiling.

• Flashings are filled

• Bottom of all doors leading outside should have 'mouse brush' attached.

• Door gaps filled

B.2.3.4 Control Products Placed Correctly

• Glue boards

• Bait Boxes

B.2.4.1 Kitchen Equipment

• Teppan and Utensils

• Noodle Boiler and Baskets and pots

• Wok Range and Woks

• Fryers, oil

• All Bain maries

• Steam oven

B.2.4.10 Kitchen Utensils

• Line Chopping Boards

• Line Knives

• No labels on containers

• Shakers on line

• Whisks/ladles/sieves

• Can opener/scissors/robot attachments

B.2.4.14 Crockery and Drinking Vessels

• Plates

• Ramen Bowls

• Drinking Vessels

B.2.4.16 Line Fridges and 'Wells'

• Fridges clean and Engines

• Storage containers

• Work Surfaces

B.2.4.16 Walk in Fridge and Freezer

• Walls/floors/ceiling/vents

• Storage Containers

• No ice build up

B.2.4.19 Ice Machine

• Vents

• Interior/exterior

• Mould evident?

• Seals clean

B.2.4.21 Bar Area

• Juice machine and area

• Coffee Machine and area

• Walls/floor/behind fridges

B.2.4.20 Structure and Non-Food Equipment in Service/Prep Area

• Pipework

• Bins

• Vents/hood extracts

• Clock

• Anti-fatigue Mats

• Flooring and behind fridges

• Light Fittings

B.2.4.21 Dry Stores

• Ceilings/walls/floors

• Doors - back and front

• Ducting

• Light fittings and switches

• Shelving

B.2.4.22 2 Stage Cleaning

• Raw food areas being cleaned down 2 stage witnessed

• Correct cloths

• 5 minute 'contact time' being adhered to

B.2.4.23 Non-Food Aread

• No rubbish

• Corridor walls and floor clean

• Exterior

• Toilets

• Baby Chairs

B.2.4.25 Cleaning Equipment

• Cloths washed minimum every 30 minutes

• Brooms/mops/buckets/sweepies/squeegee

• Correct chemicals in dishwasher and set to correct wash cycle and temp of 82 degrees

• Correct chemicals in glass washer and set to correct cycle and above 82 degrees

• Dishwash trays clean

• Decarboniser set to correct temp of 80 degrees and PPE readily available

• Dishwasher, spray arms clean

• Glass washer, nooks and crannies clean

• No sponges in use. No tray for holding wet cleaning equipment

B.3.1.1 Current Food Safety Manual Present

• Manuals present on site

  Select Wagamama City Council Food Template

  • Wagamama
  • City Council Food Template

• If sections missing, are they located

B.3.1.2 Delivery Checks

• Temps taken every day on 'High Risk' foods

• Remedial action recorded and followed up in log book

• No unexplained gaps in records

B.3.1.3 Fridge Freezer Temps

• Records complete to date with remedial action followed up

• No 'defrost' readings

• 'Probe' temp checks clearly noted and method explained

• Probes calibrated monthly and are currently correct

B.3.1.4 Cooking Reheating

• Corrective action taken where necessaru

• 'High Risk' foods recorded every shift

• Records complete to date

• 'Cooking' temp reaches 75 degrees for 30 sec

• 'Reheating' temp reaches 75 degrees for 30 sec

B.3.1.6 Hot Holding

• Remedial action

• Records complete

• All products kept at or above 64 degrees

• No products kept for longer than 2 hours

B.3.1.7 Calibration

• Monthly records of 0/100 probe checks with method explained

• Remedial action taken

• Records up to date

B.3.2.1 Health Screening Questionairre

• Completed, signed, checked questionairres available for EVERY staff memer

• Where relevant 'return to work' questionaries complete and filed

B.3.3.1 Cleaning Records

• Current BOH schedule in place and current

• Current FOH schedule in place and current

• Manager signed off all completed duties

• Canopys and '2 Stage Cleaning' included in schedule

B.3.4.1 Local Authority Audit

• Most recent audit available with action sheet

• Action list to be compliant with Local recommendations

• Letter/certificate of Compliance from audit to be available

B.3.4.2 Pest Control

• Current Pest Contract available

• Action complete from recommendations from last service and marked off. If no action is it signed to show understanding

B.3.4.3 Local Suppliers

• Approved Suppliers list updated for current suppliers

• Current Supplier 'control' certificates available

• Supplier 'Assessment Questionaire' complete for each supplier and filed

B.3.5.1 Allergy Guides

• Local Allergen and modification guides up-to-date

• Allergen guide available

• Local products have allergen info available

• Modification guide available

B.3.6.1 Food Safety Training

• Have all FOH staff been trained in the correct procedures regarding allergens?

• Have all BOH staff been trained in the correct procedures regarding allergens?

• All FOH have read, understood and signed 'Essentials of Food Hygiene' and filed

• All BOH have read, understood and signed 'Essentials of Food Hygiene' and filed

• All relevant staff have attended the 'Food Safety Awareness' course within 3 months of start date. Certificates issued and filed.

B.3.6.2 Training Summary

• Is the Food Hygiene Training Summary available and up to date within the month?

• Are staff scheduled in for training where relevant?

B.3.6.3 HACCP (Gm/HC)

• Does the General Manager have a good knowledge of HACCP?

• Does the Head Chef have a good knowledge of HACCP?

• Do the remaining staff have a good knowledge of HACCP?

B.3.6.4 Allergens knowledge

• Does the General Manager have a good knowledge of Allergens?

• Does the Head Chef have a good knowledge of Allergens?

• Do the remaining staff have a good knowledge of Allergens?

B.3.6.5 Policies

• Is the current 'Health and Safety' policy updated, signed and amended as necessary to local laws?

B.3.6.6 Health and Safety Training

• All FOH read, understood and signed 'Essentials Health and Safety' and filed on first day.

• FOH Health and Safety Awareness course attended within 3 months of start date. Certificate issued and filed

• All BOH read, understood and signed 'Essentials Health and Safety' and filed on first day.

• BOH Health and Safety Awareness course attended within 3 months of start date. Certificate issued and filed

• FOH 'Fire Policy Training', 'First Aid' signed off by staff and filed

• BOH 'Fire Policy Training', 'First Aid' signed off by staff and filed

• Have the food hygiene action points from the previous audit been addressed?

  Yes

  No

  N/A

• Who is the manager in charge?

  Sign