Kitchen Audit

• House Name

• Prepared by

• Conducted on

  Date

• Duty Manager and Chefs on shift

Temperature Checking

• Are probe wipes located and in use (Check for moisture on next wipe available) Witness the wipes being used during the visit

  Yes

  No

  N/A

• Are there at least two clean probes in use, numbered and calibrated

  Yes

  No

  N/A

• Are meals being probed before service/after cooking? - There should be adequate recording of meals probed on the daily record sheet.

  Yes

  No

  N/A

Labelling Check

• Open 2 fridges and check that correct labels are in use - both red labels and day dots <br>

  Safe

  At Risk

  N/A

• No out of date or unlabelled stock - If any items OOD then check remaining storage areas

  Safe

  At Risk

  N/A

• Check one freezer for batch cooked items for correct labelling. If incorrect check remaining freezers

  Yes

  No

  N/A

• Check no raw meat or fish has been frozen in house

  Yes

  No

  N/A

Cleanliness Check

• Is the kitchen equipment cleaned correctly and to the correct standard? Check Microwaves, Hobs, Ovens, Fryers, Toasters, grills and griddles. Ensure handles are also being cleaned correctly.

  Yes

  No

  N/A

• Are canopies and filters are cleaned to the correct standard?

  Yes

  No

  N/A

• Are walls, floors (including under stations and equipment), ceilings, light fittings clean?

  Yes

  No

  N/A

• Are all hygiene surfaces, shelves and storage areas and pot wash cleaned correctly and in good hygienic condition?

  Yes

  No

  N/A

• Are fridges and freezers cleaned correctly including seals and handles?

  Yes

  No

  N/A

Hygiene Check

• Hand Wash sink correctly signed and stocked with Antibacterial soap, hot water and blue towel

  Yes

  No

  N/A

• During visit did you witness the chefs washing hands at any time - must wash hands between prepping items.

  Yes

  No

  N/A

• Kitchen teams must be in Chefs whites, Head covering in use and non slip footwear with a non porous upper.

  Yes

  No

  N/A

• Are the correct cleaning chemicals available and in use?

  Yes

  No

  N/A

• Are chopping boards clean and in good order? Are there enough for business needs (minimum 2 of each colour Red, yellow, green)

  Yes

  No

  N/A

• Does the kitchen have the correct PPE for use when cleaning?

  Yes

  No

  N/A

Paperwork

• Daily record sheets - Ask the chefs for the daily record sheets for the week and cleaning schedules! Are they available and correctly completed? If not check two further weeks.

  Yes

  No

  N/A

• Are Jelly pots in use and being used correctly?

  Yes

  No

  N/A

• Are all of the management team checking the kitchen and daily signing the daily record sheet?

  Yes

  No

  N/A

• Does the evidence in the kitchen and cleaning schedules support the weekly hygiene audit completed properly and actioned?

  Yes

  No

  N/A

• Check daily and weekly cleaning schedule against actual evidence in the kitchen. Do they match?

  Yes

  No

  N/A

• Has the site ran any buffets/carveries in the last month? If so ask to see the records? Are they correctly and fully completed?

  Yes

  No

  N/A

Property and Structure

• Check the following and record any issues. Paintwork on doors and ceiling, damaged or cracked tiles, floor surface is safe an intact, Light fittings are working, secure and in place.

  Yes

  No

  N/A

Pest Control

• Has there been a pest visit in the last 2 months and has action from the last visit been resolved?

  Safe

  At Risk

  N/A

• Record date of last visit

  Date

• Are Electric fly killers working and fly screens present on all external doors/windows?

  Yes

  No

  N/A

• Are there signs of pest activity? If yes are the required actions being dealt with at an appropriate rate?

  Safe

  At Risk

  N/A