Kitchen Audit 2023

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• 1 Kitchen Diary

  Yes

  No

  N/A

• Kitchen Diary missing

  Yes

  No

  N/A

• Missing/incomplete/incorrect opening checks

  Yes

  No

  N/A

• Missing/incomplete/incorrect closing checks

  Yes

  No

  N/A

• Missing/incomplete/incorrect fridge temperature monitoring records

  Yes

  No

  N/A

• Missing/incomplete/incorrect freezer temperature monitoring records

  Yes

  No

  N/A

• Missing/incomplete/incorrect delivery temperature monitoring records

  Yes

  No

  N/A

• Missing/incomplete/incorrect defrosting log

  Yes

  No

  N/A

• Missing/incomplete/incorrect cooling log

  Yes

  No

  N/A

• Missing/incomplete/incorrect hot holding temperature monitoring records

  Yes

  No

  N/A

• Missing/incomplete/incorrect re-heating temperature monitoring records

  Yes

  No

  N/A

• Missing/incomplete/incorrect cooking temperature monitoring records

  Yes

  No

  N/A

• Missing/incomplete/incorrect cleaning records

  Yes

  No

  N/A

• Missing/incomplete/incorrect corrective action

  Yes

  No

  N/A

• Missing/incomplete/incorrect monthly audit

  Yes

  No

  N/A

• Missing/incomplete/incorrect monthly review (if required)

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Temperature Probe

• No working temperature probe

  Yes

  No

  N/A

• No records of probe accuracy test

  Yes

  No

  N/A

• Probe test not completed correctly

  Yes

  No

  N/A

• Probe not cleaned between uses

  Yes

  No

  N/A

• No probe wipes available

  Yes

  No

  N/A

• Probe wipes were dry

  Yes

  No

  N/A

• Probe damaged

  Yes

  No

  N/A

• Probe not stored correctly

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Delivery

• Non-approved suppliers used

  Yes

  No

  N/A

• Suppliers of food cannot easily be traced

  Yes

  No

  N/A

• No supplier notes for fish/shellfish

  Yes

  No

  N/A

• Delivery not checked by responsible person

  Yes

  No

  N/A

• Chilled/frozen deliveries not put away within 15 mins

  Yes

  No

  N/A

• Delivery procedures not suitable

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Personal Hygiene

• Food handlers hands in poor condition

  Yes

  No

  N/A

• Food handlers wear jewellery/watches

  Yes

  No

  N/A

• Hats not worn

  Yes

  No

  N/A

• Uniform is dirty

  Yes

  No

  N/A

• Unsuitable footwear

  Yes

  No

  N/A

• Food handlers ill/show signs of food poisoning

  Yes

  No

  N/A

• Long hair not tied up

  Yes

  No

  N/A

• Food handlers unshaven

  Yes

  No

  N/A

• Food handlers taste food unhygienically

  Yes

  No

  N/A

• Staff misuse gloves

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Wash Hand Basins

• No wash hand basin

  Yes

  No

  N/A

• Wash hand basin obstructed

  Yes

  No

  N/A

• Inadequate number of wash hand basins

  Yes

  No

  N/A

• Wash hand basin not ideally situated

  Yes

  No

  N/A

• Wash hand basin is dirty

  Yes

  No

  N/A

• Staff using whb for food/utensils

  Yes

  No

  N/A

• Staff washing hands in food wash sink

  Yes

  No

  N/A

• No hot water to wash hand basin

  Yes

  No

  N/A

• Hot water tap damaged/broken

  Yes

  No

  N/A

• No cold water to wash hand basin

  Yes

  No

  N/A

• Cold water tap damaged/broken

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Hand Washing

• No hand soap to whb

  Yes

  No

  N/A

• No paper towels to whb

  Yes

  No

  N/A

• Staff not washing hands when required

  Yes

  No

  N/A

• Staff not washing hands correctly

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Physical Contamination

• Pins on notice board in kitchen/storage

  Yes

  No

  N/A

• Staff clothing with pockets

  Yes

  No

  N/A

• No Electric Fly Killer (EFK)

  Yes

  No

  N/A

• Electric Fly Killer (EFK) poorly positioned

  Yes

  No

  N/A

• Sneeze guard required to display unit

  Yes

  No

  N/A

• Glass stored in food preparation area

• Empty containers stored upright/damaged

  Yes

  No

  N/A

• Chopping boards worn or damaged

  Yes

  No

  N/A

• Damaged equipment/kitchen work surface

  Yes

  No

  N/A

• Food uncovered

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Cross Contamination (E.coli control) Storage/Separation

• Insufficient work space

  Yes

  No

  N/A

• No designated raw prep area

• No insufficient separation of equipment/utensils/sinks in separate room

  Yes

  No

  N/A

• Time separation not implemented effectively

  Date

• Chef's cloth' used inappropriately

  Yes

  No

  N/A

• No colour coded knives/tongs/boards in use

  Yes

  No

  N/A

• Misuse of utensils/knives/chopping boards

  Yes

  No

  N/A

• Protective clothing presenting a risk of contamination

  Yes

  No

  N/A

• Poor storage of RTE food contact equipment

  Yes

  No

  N/A

• Complex equipment used for dual use

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Cross Contamination (E.coli control) Cleaning/Disinfection

• Heat disinfection not in use for equipment and utensils

  Yes

  No

  N/A

• Chemicals not compliant to BS EN 1276, 13697 or equivalent

  Yes

  No

  N/A

• Two stage cleaning process not in use

  Yes

  No

  N/A

• Staff not aware of sanitiser contact time

  Date

• Other

  Yes

  No

  N/A

Cleaning

• Evidence of grime/dirt to floor

  Yes

  No

  N/A

• Evidence of grime/dirt to walls

  Yes

  No

  N/A

• Evidence of grime/dirt to ceiling

  Yes

  No

  N/A

• Evidence of grime/dirt to surfaces

  Yes

  No

  N/A

• Evidence of grime/dirt to equipment

  Yes

  No

  N/A

• Hand contact surface not cleaned/sanitised

  Yes

  No

  N/A

• Food contact surface not cleaned/sanitised

  Yes

  No

  N/A

• Food contact items washed incorrectly

  Yes

  No

  N/A

• Extraction grease filters not clean

  Yes

  No

  N/A

• Ventilation canopy not clean

  Yes

  No

  N/A

• No hot water to sink

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Cleaning Materials

• Insufficient cleaning cloths

  Yes

  No

  N/A

• No/insufficient sanitiser spray

  Yes

  No

  N/A

• Dirty cloths being used

  Yes

  No

  N/A

• Inadequate or no cleaning schedule

  Yes

  No

  N/A

• Cleaning schedule not followed

  Yes

  No

  N/A

• Missing/incomplete/incorrect cleaning records

  Yes

  No

  N/A

• Dishwasher water below 82°C

  Yes

  No

  N/A

• Access to areas restricted due to fixed equipment

  Yes

  No

  N/A

• Cleaning equipment not stored correctly

  Yes

  No

  N/A

• Colour coded cleaning equipment not used

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Allergens

• Allergens not separate in food storage area

• Allergen poster not on display to staff

  Yes

  No

  N/A

• Allergen matrix not complete

  Yes

  No

  N/A

• Allergen info not signposted to customers

  Yes

  No

  N/A

• Staff with poor understanding of allergy information/procedures

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Cooking, reheating, hot holding and ambient displays

• Food not cooked/reheated above 75°C

  Yes

  No

  N/A

• Food not hot held above 63°C

  Yes

  No

  N/A

• Food not being cooked/reheated prior to hot holding

  Yes

  No

  N/A

• Evidence of food being reheated more than once

  Yes

  No

  N/A

• Food not discarded after 2 hours of hot holding

  Yes

  No

  N/A

• Hot held food not adequately protected

  Yes

  No

  N/A

• Ambient food held for longer than 4 hours

  Yes

  No

  N/A

• No/inadequate method tracking time food is on display

  Yes

  No

  N/A

• Food being stored at ambient overnight

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Cooling

• Food not cooled within 90 minutes

  Yes

  No

  N/A

• Food not cooled in suitable area

• Blast chiller recommended

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Defrosting

• Defrosting foods not adequately covered

  Yes

  No

  N/A

• Incorrect defrosting method used

  Yes

  No

  N/A

• Defrost liquid dripping onto other foods

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

• Date Labelling

  Date

• Product beyond use by date

  Date

• Product beyond best before date

  Date

• Product beyond in-house date label

  Yes

  No

  N/A

• No date label on product

  Yes

  No

  N/A

• Open products not labelled

  Yes

  No

  N/A

• Product shelf life exceeding stipulated durability on company Shelf Life Chart

  Yes

  No

  N/A

• In-house date labelling system inadequate

  Yes

  No

  N/A

• In-house prepared food frozen no date label

  Yes

  No

  N/A

• Fresh meat frozen no date labels

  Yes

  No

  N/A

• Evidence of poor stock rotation (FIFO)

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Dry Good Storage

• Product stored on the floor

  Yes

  No

  N/A

• Open bags or no lids on products

  Yes

  No

  N/A

• Dry goods area overstocked

  Yes

  No

  N/A

• Open sauces stored in dry storage area

• Racking not suitable

  Yes

  No

  N/A

• Racking damaged

  Yes

  No

  N/A

• Insufficient storage space

  Yes

  No

  N/A

• Items stored above shoulder height

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Refrigerated storage

• Refrigerator/display unit operating at or above 5°C

  Yes

  No

  N/A

• Refrigerator/display unit operating at or above 8°C

  Yes

  No

  N/A

• Refrigerator/display unit overloaded

  Yes

  No

  N/A

• Refrigeration unit requires cleaning

  Yes

  No

  N/A

• Door seals dirty

  Yes

  No

  N/A

• Product stored on the floor

  Yes

  No

  N/A

• Product stored uncovered

  Yes

  No

  N/A

• Product inadequately stacked

  Yes

  No

  N/A

• Raw and cooked food not separate

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Refrigerated storage equipment

• Domestic refrigerator in use

  Yes

  No

  N/A

• Damaged/missing fridge(s) handles

  Yes

  No

  N/A

• Damaged/missing fridge(s) seals

  Yes

  No

  N/A

• Evidence of rust to refrigerator

  Yes

  No

  N/A

• Damaged or rusting shelving

  Yes

  No

  N/A

• Condenser blocked/requires cleaning

  Yes

  No

  N/A

• Items stored on top of cold room/refrigerator

  Yes

  No

  N/A

• Coldroom opening/closing mechanism faulty

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Frozen storage

• Freezer operating at or above -18°C

  Yes

  No

  N/A

• Frozen product warmer than -12°C

  Yes

  No

  N/A

• Freezer unit overloaded

  Yes

  No

  N/A

• Door seals dirty

  Yes

  No

  N/A

• Freezer unit requires cleaning

  Yes

  No

  N/A

• Product stored on the floor

  Yes

  No

  N/A

• Product stored uncovered

  Yes

  No

  N/A

• Product inadequately stacked

  Yes

  No

  N/A

• Raw and cooked food not separate in freezer

  Yes

  No

  N/A

• Raw or undercooked fish not frozen to -20°C for at least 24 hours

  Yes

  No

  N/A

• Freezer requires defrosting

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Frozen storage equipment

• Domestic freezer in use

  Yes

  No

  N/A

• Damaged or missing freezer(s) handles

  Yes

  No

  N/A

• Damaged or missing freezer(s) seals

  Yes

  No

  N/A

• Evidence of rust to freezer

  Yes

  No

  N/A

• Damaged or rusting shelving

  Yes

  No

  N/A

• Condenser blocked/requires cleaning

  Yes

  No

  N/A

• Items stored on top of freezer

  Yes

  No

  N/A

• Freezer opening/closing mechanism faulty

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A