Kitchen audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

Section One - Food Safety

• Is there a clean, dedicated hand wash sink available and stocked with soap and paper towels for BOH staff and are staff using sink (4 pts

  Yes

  No

  N/A

• Is there a clean, dedicated hand wash sink available and stocked with soap and paper towels for FOH staff and are staff using sink? (4pts)

  Yes

  No

  N/A

• Is there a temperature log for the line fridges, beer fridge, walk in fridge and freezer and in use? (5)

  Yes

  No

  N/A

• Are properly calibrated thermometers available and being used? (2)

  Yes

  No

  N/A

• Are all hot products being properly held? Min 140f (10)

  Yes

  No

  N/A

• Are all cold products being properly held? Max 40f (10)

  Yes

  No

  N/A

• Do all fridges have properly working thermometers? (Bar fridges (2) / beer / wing / walk in / freezer / line freezer / line fridges / coke fridge) (10)

  Yes

  No

  N/A

• Are clean cloths kept in clean sanitizer solution (line x2 / expo X1 / prep X1 / dish X1 / hutches & bar (10)

  Yes

  No

  N/A

• Are all knives and tongs being sanitized on a regular basis? (1)

  Yes

  No

  N/A

• Is the glass washer clean and in good repair? Operating with the proper chemicals? Test strips are available? (20)

  Yes

  No

  N/A

• Is the dish washer clean and in good repair? Operating with the proper chemicals? Test strips are available? (over/under/beside/ tables etc) (20)

  Yes

  No

  N/A

Section 2 - Housekeeping

• Kitchen floor clean? (3)

  Yes

  No

  N/A

• Kitchen stainless backsplash clean? (10)

  Yes

  No

  N/A

• Under fridges on line clean? (15)

  Yes

  No

  N/A

• Under ice machine clean? (15)

  Yes

  No

  N/A

• Under fryers clean? (15)

  Yes

  No

  N/A

• Under grill clean? (15)

  Yes

  No

  N/A

• Dry storage clean, organized and in good repair? (5)

  Yes

  No

  N/A

• All other storage areas clean, organized and in good repair? (2)

  Yes

  No

  N/A

• Staff washrooms and staff areas clean, well stocked and in good repair? (2)

  Yes

  No

  N/A

• Baseboards clean and in good repair? (5)

  Yes

  No

  N/A

• Ceiling tiles clean and in good repair? (5)

  Yes

  No

  N/A

• Lighting in BOH/ staff areas clean and in good repair? (5)

  Yes

  No

  N/A

• Floor drains clean and in good repair? (2)

  Yes

  No

  N/A

• Fridge lights working? (Wing, beer, fridge, freezer) (5)

  Yes

  No

  N/A

• Floors, walls and ceiling in walk fridges clean? (Beer, wing, fridge, freezer) (20)

  Yes

  No

  N/A

• Is there a cleaning plan in place and being used? (20)

  Yes

  No

  N/A

• Are the hoods clean and in good repair? With proper cleaning schedule being followed (20)<br>

  Yes

  No

  N/A

• Garbage cans clean? (5)

  Yes

  No

  N/A

• Convection oven clean? (10)

  Yes

  No

  N/A

• Under convection oven clean? (10)

  Yes

  No

  N/A

• Grill clean (sides, front, grates, burners, catch drawer) (10)

  Yes

  No

  N/A

• Under grill clean? (10)

  Yes

  No

  N/A

• Griddle clean (sides, front, griddle, catch plate) (10)

  Yes

  No

  N/A

• Under griddle clean? (10)

  Yes

  No

  N/A

• Burners clean? (Sides, front, burner) (10)

  Yes

  No

  N/A

• Under burners clean (10)

  Yes

  No

  N/A

• Pop rack clean? (5)

  Yes

  No

  N/A

• Microwave clean? (10)

  Yes

  No

  N/A

• Under microwave clean? (10)

  Yes

  No

  N/A

• Grease trap clean (cover, inside) (10)

  Yes

  No

  N/A

• Grease trap cleaning schedule being followed? Proof? (5)

  Yes

  No

  N/A

• Knife storage clean? (5)

  Yes

  No

  N/A

• Pots and pans clean? (5)

  Yes

  No

  N/A

• Shelving on line clean? (5)

  Yes

  No

  N/A

• Shelving in fridges clean?(5)

  Yes

  No

  N/A

• Mop/mop bucket/wet floor signs clean? (10)

  Yes

  No

  N/A

Section 3 - Food Observations

• Choose 3 items using following criteria : spec adherence, quality of presentation, hot food hot, cold food cold, proper plating, time of execution (10 points each)

  Yes

  No

  N/A