Kitchen Audit

• Site
  Address

• Conducted on

  Date

• ROM

• Manager Present?

Brand Standards

• Is the menu in a box, straight, not faded or amended?

  Yes

  No

  N/A

• Are menus on tables clean?

  Yes

  No

  N/A

• Is food served on the correct plate?

  Yes

  No

  N/A

• Are portion sizes correct?

  Yes

  No

  N/A

• Are ketchup, Brown Sauce & Vinegar bottles in Brand Standard Glass Bottles?

  Yes

  No

  N/A

Compliance

• Are delivery temperatures being recorded?

  Yes

  No

  N/A

• Are fridge and freezer temperatures recorded?

  Yes

  No

  N/A

• Is hot temperature monitoring being recorded?

  Yes

  No

  N/A

• Is the fryer temperature being recorded?

  Yes

  No

  N/A

• Are cook and cool temperatures being recorded?

  Yes

  No

  N/A

• Is there evidence of a prep list in use?

  Yes

  No

  N/A

• Are the GM & HC signing off the daily temperature record?

  Yes

  No

  N/A

• Are weekly probe, fryer and dishwasher calibrations being recorded?

  Yes

  No

  N/A

• Are the GM & HC signing off the week?

  Yes

  No

  N/A

• Are there 2 working probes available and in-use?

  Yes

  No

  N/A

• Is the cleaning book being used?

  Yes

  No

  N/A

• Is the cleaning adequate, and does it match the schedule?

  Yes

  No

  N/A

• Is core menu allergen information available to kitchen team and FOH team?

  Yes

  No

  N/A

• Is there a specials allergen information sheet completed for specials on site, and do the kitchen and FOH teams have a copy?

  Yes

  No

  N/A

• Is there a FOH sauce allergen sheet available for FOH and kitchen team?

  Yes

  No

  N/A

• Is there a food safety policy available and being used as a reference guide?

  Yes

  No

  N/A

• Is there evidence of portioning and storage in appropriate method to control wastage?

  Yes

  No

  N/A

• Is there evidence of a date labelling procedure in place?

  Yes

  No

  N/A

• Is there a date labelling chart available in the kitchen?

  Yes

  No

  N/A

• Are the FOH team fully breifed on the daily specials and have the allergen sheet?

  Yes

  No

  N/A

• Are correct chopping boards being used and in a suitable condition?

  Yes

  No

  N/A

Profitability

• Are weekly food stocks completed each week?

  Yes

  No

  N/A

• Do weekly food results fluctuate more than 4% weekly?

  Yes

  No

  N/A

• Are weekly food results in line with audits?

  Yes

  No

  N/A

• Are the site using correct nominated suppliers for all goods?

  Yes

  No

  N/A

• Are stock holding levels more than 50% of weekly food take?

  Yes

  No

  N/A

• Does waste recorded in the waste book match with information on FMS?

  Yes

  No

  N/A

• Are deliveries checked and put away?

  Yes

  No

  N/A

• Are delivery notes filed to be entered onto FMS?

  Yes

  No

  N/A

• Is there a kitchen rota on display for the current week plus the following 2 weeks?

  Yes

  No

  N/A

• Is the kitchen hours planner in use, and has it been reviewed in the last 3 months?

  Yes

  No

  N/A

People

• Are all kitchen team in full uniform, including hat?

  Yes

  No

  N/A

• Have all members of the klitchen team completed all Flow modules?

  Yes

  No

  N/A

• Does the HC have a NVQ Food Hygiene Certificate?

  Yes

  No

  N/A

• Does the GM have a NVQ Food Hygiene Certificate?

  Yes

  No

  N/A

• Do the kitchen team have full knowledge of the daily specials, including recipes and costings?

  Yes

  No

  N/A

Customer Experience

• Are the FOH team fully breifed on the daily specials, including allergens?

  Yes

  No

  N/A

• is chalk board content completed in-line with brief?

  Yes

  No

  N/A

• Is the chalk board well written, easy to understand and appealing?

  Yes

  No

  N/A