Kitchen Audit

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

BOH

BOH - Wash Area

• Are bins cleaned inside, out and not overflowing

  Yes

  No

  N/A

• Are chemicals in correct dispensers, working and available

  Yes

  No

  N/A

• Is the Dishwasher cleaned inside and out with no evidence of Limescale or Salmonella build up

  Yes

  No

  N/A

• Is all Stainless Steel clean with no dirt or limescale build up

  Yes

  No

  N/A

• Are all wall attachments correctly fitted and sealed

  Yes

  No

  N/A

• Are sinks and draining boards clear of dirt build up and food debris

  Yes

  No

  N/A

• Is the Dishwasher salted and filled with correct chemicals

  Yes

  No

  N/A

• Washing area free of Glass, Ashtrays and chemicals

  Yes

  No

  N/A

• Wash area clear of old chemical bottles and clutter

  Yes

  No

  N/A

• Is the ceiling clean and free of chipped paints

  Yes

  No

  N/A

• Are stock and equipment shelves clean and organised

  Yes

  No

  N/A

• Are sink plugs and drainers available and clean

  Yes

  No

  N/A

• Are windows and flyscreens clean and in good repair

  Yes

  No

  N/A

• Is there cold and hot running water available

  Yes

  No

  N/A

• Are sanitizer bottles available, clean and filled correctly

  Yes

  No

  N/A

• Are cloths and scourers clean and available

  Yes

  No

  N/A

• Notes / Recommendations

BOH - Kitchen

• Are all personal belongings locked away and not in food preparation areas

  Yes

  No

  N/A

• Are sanitizer bottles available, clean and correctly filled

  Yes

  No

  N/A

• Are Blue roll and soap dispensers clean

  Yes

  No

  N/A

• Are blue roll and soap dispensers stocked

  Yes

  No

  N/A

• Is there evidence of use at the hand wash basin

  Yes

  No

  N/A

• No blocks in sink drain pipes

  Yes

  No

  N/A

• Are hand washing facilities clean

  Yes

  No

  N/A

• Is the hot and cold running water available

  Yes

  No

  N/A

• Are sockets and switches clean

  Yes

  No

  N/A

• Are lights clean and working

  Yes

  No

  N/A

• Are oven cloths available and clean

  Yes

  No

  N/A

• Are cloths and scourers available and clean

  Yes

  No

  N/A

• Is the back Stainless Steel wall clean and free of grease

  Yes

  No

  N/A

• Are grease traps and extractor lips clean and free of grease build up

  Yes

  No

  N/A

• Are extractor filters clean and free of grease

  Yes

  No

  N/A

• Is the Extractor system and Air conditioning in good working order

  Yes

  No

  N/A

• Is the Floor and Walls behind the cook line clean and free or grease and dirt

  Yes

  No

  N/A

• Is the oven clean and free of grease build up including tops, hobs and trays

  Yes

  No

  N/A

• Is the salamander clean and free of debris or grease build up?

  Yes

  No

  N/A

• Is the flatbed unit clean and free of carbon/grease build up

  Yes

  No

  N/A

• Are fridges and freezers clean and organised

  Yes

  No

  N/A

• Are fridge and freezer seals clean and in good repair / no splits

  Yes

  No

  N/A

• Is the lift clean inside and out including touch points

  Yes

  No

  N/A

• Is the fryer unit including baskets clean and free of grease build up

  Yes

  No

  N/A

• Has the oil been changed / filtered accordingly with the cleaning schedule

  Yes

  No

  N/A

• Is the microwave clean inside and out including underneath the unit

  Yes

  No

  N/A

• Are service stations clean and sanitised with no food debris

  Yes

  No

  N/A

• Are all containers used for equipment and dry stock clean with no debris build up

  Yes

  No

  N/A

• Is all dry stock labelled and covered correctly

  Yes

  No

  N/A

• Are utensils in good repair with no cracks or breaks

  Yes

  No

  N/A

• Is the tin opener clean and in working order

  Yes

  No

  N/A

• Are wheels, feet and legs clean and free of dirt and grease build up

  Yes

  No

  N/A

• No build up of grease or dirt around feet and wheels on the floor

  Yes

  No

  N/A

• Are bins clean inside and out, not overflowing

  Yes

  No

  N/A

• Is the kitchen clean and free of any build up of clutter and unused equipment

  Yes

  No

  N/A

• Are the walls and stainless steel attachments clean

  Yes

  No

  N/A

• Walls free of holes and cracks in paintwork

  Yes

  No

  N/A

• Touch points clean and sanitised

  Yes

  No

  N/A

• Are kick plates and doors clean and in good repair

  Yes

  No

  N/A

• Is the Fly Zapp clean and working

  Yes

  No

  N/A

• Notes / Recommendations

BOH - Storeroom

• Are floors clean and in good repair with no food debris or dirt build up

  Yes

  No

  N/A

• Are the walls clean and free of holes and chipped paintwork

  Yes

  No

  N/A

• Are switches and sockets clean

  Yes

  No

  N/A

• Are fridges and freezers clean and organised

  Yes

  No

  N/A

• Are fridge and freezer seals in good repair with no splits

  Yes

  No

  N/A

• Food stock needs to be stored 6 inches above floor level

• Food stock obeys 6 inch rule

  Yes

  No

  N/A

• No clutter and rubbish build up in storerooms

  Yes

  No

  N/A

• Is the oil stored separately and organised

  Yes

  No

  N/A

• Notes / Recommendations

Health & Safety, Compliance, Paperwork

• Is the H&S poster up, current and signed

  Yes

  No

  N/A

• Is the Chef on duty wearing the complete correct uniform

  Yes

  No

  N/A

• Did the Chef on duty demonstrate hand washing before handling food

  Yes

  No

  N/A

• No jewellery worn in the kitchen excluding exceptions set out by FSA

  Yes

  No

  N/A

• Are all cuts and sores correctly covered

  Yes

  No

  N/A

• Are all fire doors closed

  Yes

  No

  N/A

• Is there a raw meat sign up in a separated raw meat prep area

  Yes

  No

  N/A

• F.I.F.O First In First Out stock rotation system

• F.I.F.O system adhered to in all food holding areas

  Yes

  No

  N/A

• Are all chemicals stored away in a locked cupboard

  Yes

  No

  N/A

• Are temperature probes available and working

  Yes

  No

  N/A

• Are probe wipes available

  Yes

  No

  N/A

• Is the cleaning schedule up with evidence of use

  Yes

  No

  N/A

• Is the SFBB diary section completed and up to date

  Yes

  No

  N/A

• Is the SFBB 4 weekly review section completed

  Yes

  No

  N/A

• Has the SFBB food handlers section been completed by all food handlers

  Yes

  No

  N/A

• Have food temperature checks been completed

  Yes

  No

  N/A

• Have fridge and reeder temperature checks been completed

  Yes

  No

  N/A

• Is there an open and close check sheet available and are they being used?

  Yes

  No

  N/A

• Is there an A3 food spec poster up and being used?

  Yes

  No

  N/A

• Notes / Recommendations

Food Quality

• We're the food items you ordered in stock

  Yes

  No

  N/A

• 15 Minutes for a Main Meal
  8 Minutes for a Starter
  5 Minutes for a Dessert

• Did your food arrive within the company ticket time

  Yes

  No

  N/A

• Was the food presented correctly **Refer to picture spec**

  Yes

  No

  N/A

• Was the food correctly seasoned

  Yes

  No

  N/A

• Was the food to spec

  Yes

  No

  N/A

• Was the food at the correct temperature

  Yes

  No

  N/A

Staff CPL records

• Which of the following CPL tests has the employee completed

  Select Allergen awareness Fire awareness Manual handling Health & Safety Lv.2 Food safety Lv.2 COSHH

  • Allergen awareness
  • Fire awareness
  • Manual handling
  • Health & Safety Lv.2
  • Food safety Lv.2
  • COSHH

• Notes / Recommendations

  Yes

  No

  N/A

• Kitchen Team Member

• Shift Leader

• Auditor