K1. kitchen opening checks

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Are all products stored correctly on the correct shelvesyes

  Yes

  No

• Are all open packs decanted into clean containers, covered & labelled?

  Yes

  No

• Are all products labelled, rotated correctly and in date?

  Yes

  No

• is any out of date/ unfit food discarded and entered on the wastage board?

  Yes

  No

• Are all frozen products for the next day service removed from the freezer and labelled?

  Yes

  No

  N/A

• Is the weekly cleaning rota being filled in?

  Yes

  No

• Have all grill plates/flue detectors/baffle filters been cleaned as required?

  Yes

  No

• Have all bins been emptied, cleaned and fresh bags fitted?

  Yes

  No

• Are all outside bin lids closed?

  Yes

  No

• is the used oil stored correctly and Tidily in clean sealed containers?

  Yes

  No

• Are all probes working and are probe wipes available?

  Yes

  No

• Are all colour coded boards available?

  Yes

  No

• is all PPE in good working condition?

  Select Pass Fail

  • Pass
  • Fail

• Are hand wash facilities fully stocked and in working order?

  Yes

  No

Service:

• Fridges and freezers working correctly?

  Yes

  No

• Other equipment working correctly?

  Yes

  No

• Staff fit for work with clean uniforms?

  Yes

  No

• Food prep areas clean/ disinfected?

  Yes

  No

• All doors (emergency exits) unlocked and clear?

  Yes

  No

• Raw ingredients to a high standard?

  Yes

  No

• Clean service cloths available and storeroom tidy?

  Yes

  No

Declaration:

• I confirm that all above checks are accurate and true.

  Sign