Kitchen Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

BACK YARD AREA

• Bins - All bin lids are closed

  Yes

  No

  N/A

• Bin yard - Clear of rubbish bags, boxes and all other debris and bin lids closed

  Yes

  No

  N/A

• Back yard free of redundant equipment, furniture, delivery pallets

  Yes

  No

  N/A

• Team smoking area - Away from food delivery entrance

  Yes

  No

  N/A

• Waste Oil - Stored away from the building with lids in place

  Yes

  No

  N/A

• Path way and food delivery entrance - clean and grease free

  Yes

  No

  N/A

DELIVERY AND WALK-IN STORAGE AREAS

• Floors - Clean and Free from damage, including skirting boards

  Safe

  At Risk

  N/A

• Fly Screen - Fitted in good repair

  Yes

  No

  N/A

• Corridors, walls and ceilings leading to food storage areas, are clean and free from flaking paint

  Yes

  No

  N/A

• Walk-in Chiller and Freezer - is clean and is well organised

  Safe

  At Risk

  N/A

• Walk-in Chiller and Freezer - Floors, Shelving or Racking in good condition

  Yes

  No

  N/A

• Door seals of Walk-in Chiller and Freezer are in good condition

  Yes

  No

  N/A

CHILLER AND FREEZER -STORAGE OF GOODS

• All Unfit or Unsaleable food has been discarded (which has not been clearly labelled and identified)

  Yes

  No

  N/A

• Chilled food is within date and chilled/ defrosting food correctly labelled<br><br>

  Yes

  No

  N/A

• Products have been removed from any "Cardboard Packaging" and decanted into gastronomes

  Yes

  No

  N/A

• Fridge Layout - Raw food is stored below cooked or ready to eat food or in such a way as to avoid any risk of cross contamination

  Yes

  No

  N/A

• Is all food defrosted in the chiller ? Is the food thoroughly defrosted before cooking / reheating

  Yes

  No

  N/A

• All food which has been handled or prepared, is stored so as to prevent risk of cross contamination

  Safe

  At Risk

  N/A

• Steaks have been decanted into gastronomes and following the "Grill Master" teachings

  Yes

  No

  N/A

DRY / AMBIENT - STORAGE OF GOODS

• Floors- clean and free for damage, including skirting boards

  Yes

  No

  N/A

• All food products are stored on a shelf <br>(Exception Rapseed Oil)

  Yes

  No

  N/A

• All open products have been decanted into sealed containers and labelled as per labelling guide

  Yes

  No

  N/A

• Food is stock rotated using FIFO ( first in first out)

  Yes

  No

  N/A

TEAM FACILITIES

• Team room and changing facilities are clean and tidy

  Yes

  No

  N/A

PERSONAL APPEARANCE AND HYGIENE

• Food handlers are fit for work?<br>Cuts and open wounds are covered with blue plasters

  Yes

  No

  N/A

• Chefs are in full uniform - clean and laundered

  Yes

  No

  N/A

• Chefs and food handlers hair - Covered or Tied back/Hair net if required

  Yes

  No

  N/A

• Chefs and food handlers have removed jewellery prior to entering the kitchen area

  Yes

  No

  N/A

• Suitable hand wash facilities have been provided

  Yes

  No

  N/A

• Chefs and food handlers show good hygiene practices by washing hands between tasks

  Yes

  No

  N/A

BACK KITCHEN AREA

DISHWASHER AREA

• Floor - Clean and free from damage, including skirting boards

  Yes

  No

  N/A

• Dishwasher is clean and set up correctly

  Yes

  No

  N/A

• Dishwasher Spray Hose is in good working order

  Yes

  No

  N/A

• Dishwasher is working correctly and all chemical posters are displayed

  Yes

  No

  N/A

• Crockery and Glass ware is in good condition

  Yes

  No

  N/A

• Glass and Crockery Breakages - Correctly Managed

  Yes

  No

  N/A

• Wooden Boards - Are washed and stored as per cleaning and maintenance instructions

  Yes

  No

  N/A

CLEANING MATERIALS AND PPE

• Cleaning chemicals are stored safely, in a locked chemical cupboard

  Yes

  No

  N/A

• Only Ecolab Chemicals are used

  Yes

  No

  N/A

• Ecolab Posters are available and displayed

  Yes

  No

  N/A

• Vacleansa - Decarboniser Poster is available and displayed near the decarboniser machine

  Yes

  No

  N/A

• All PPE is available and in good clean condition

  Yes

  No

  N/A

• Cleaning schedule is available and displayed

  Yes

  No

  N/A

• Brushes and Mops and Mop Buckets are stored "clean and, tidy and ready for use

  Yes

  No

  N/A

FOOD PREPARATION AREAS

• Floors - Clean and free from damage, including skirting boards

  Yes

  No

  N/A

• Walls and ceilings are clean and damage free

  Yes

  No

  N/A

• Good separation between Raw, Cooked and Ready to Eat preparation areas

  Yes

  No

  N/A

• Food Prep Sinks are used only for the washing / preparation of food

  Yes

  No

  N/A

• All fresh produce is washed, in either cold running water or chlorinated cold water

  Yes

  No

  N/A

• All food which has been handled or prepared, is stored so as to prevent a risk of contamination

  Yes

  No

  N/A

• Gastronorms and lids for food storage are in good repair

  Yes

  No

  N/A

• Cling film Dispensers have been identified for use i.e. Raw, Cooked or Ready to Eat

  Yes

  No

  N/A

• Cling films Dispensers - Are clean

  Yes

  No

  N/A

• Can Opener - Clean and ready for use

  Yes

  No

  N/A

• Unsatisfactory levels of Cleaning - Posing Contamination Risk

  Safe

  At Risk

  N/A

• Cleaning is effectively managed

  Safe

  At Risk

  N/A

DESSERT AREA

• Floors - Clean and free from damage, including skirting boards

  Yes

  No

  N/A

• Walls and Ceiling are clean and damage free

  Yes

  No

  N/A

• Ambient products have been decanted into a sealed containers and labelled as per Labelling Guide

  Yes

  No

  N/A

• Under and behind units are free of food and debris (including wheels and castors)

  Yes

  No

  N/A

• Dessert Products in session chillers, are thoroughly defrosted

  Yes

  No

  N/A

COOK-LINE KITCHEN

• Floors - Clean and free from damage

  Yes

  No

  N/A

• Walls and ceilings are clean and damage free

  Yes

  No

  N/A

• Baffle filters are clean and in place prior to service and all drip trays are empty

  Yes

  No

  N/A

• Canopy and lighting is clean and free of grease

  Yes

  No

  N/A

• Annul fire system - cooking / reheating equipment is correctly positioned under

  Yes

  No

  N/A

• Flu deflectors positioned correctly on the salamander grill

  Yes

  No

  N/A

• Chargrill and v bars are clean and managed correctly

  Yes

  No

  N/A

• Fryers clean inside and out

  Yes

  No

  N/A

• Rational Oven is clean and we'll maintained

  Yes

  No

  N/A

• All cooking equipment is in good working order

  Yes

  No

  N/A

COOK - LINE FOOD SAFETY

• Chilled food is within date and chilled/ defrosting food correctly labelled

  Yes

  No

  N/A

• Food products in session chillers, are thoroughly defrosted

  Yes

  No

  N/A

• All food which has been handled or prepared, is stored so as to prevent a risk of contamination

  Yes

  No

  N/A

• Chillers and freezers - are clean, in good repair and well organised

  Yes

  No

  N/A

• Temperature probe and wipes available and in use

  Yes

  No

  N/A

• Door seals to chillers and freezers in good condition

  Yes

  No

  N/A

• Under and behind units are free of food and debris (including wheels and castors)

  Yes

  No

  N/A

• Unsatisfactory Levels of Cleaning - Posing Contamination Risk

  Safe

  At Risk

  N/A

• Cleaning is effectively managed

  Safe

  At Risk

  N/A

FOOD SAFETY PRACTICES

• The temperature of all chilled food is +8oC colder

  Safe

  At Risk

  N/A

• A core temperature of 75oC or hotter is reached when cooking or reheating

  Safe

  At Risk

  N/A

• Food is cooled to 8oC within 4 hours of the end of cooking. <br>A record is made for each batch. <br>Cooling time starts at the end of cooking time.

  Safe

  At Risk

  N/A

• Food which is held hot and has fallen below 63oC is consumed within 2 hours OR discarded

  Safe

  At Risk

  N/A

• High Risk foods displayed at room temperature for longer than 4 hours

  Safe

  At Risk

  N/A

• Chilled ready to eat food is at ambient temperature only for the time that is necessary

  Safe

  At Risk

  N/A

FOOD MARGIN ESSENTIALS

• A current working DEFROST LIST is in operation and available

  Yes

  No

  N/A

• A current working PREP AND PAR LEVELS list is in place

  Yes

  No

  N/A

• A working practice of PRE-PORTIONING food products is in place

  Yes

  No

  N/A

SMALL EQUIPMENT AND CROCKERY

• The team have all the necessary equipment to carry out there role

  Yes

  No

  N/A

• Correct Crockery - Is available to deliver Brand Dish Spec

  Yes

  No

  N/A

OUTSTANDING PRONETT AND CONSUMABLE REQUESTS

• All PRONETT requests have been signed off

  Yes

  No

  N/A

KITCHEN RECORD KEEPING BOOK

• A working probe thermometer available and results of probe accuracy checks recorded minimum weekly and completed

  Safe

  At Risk

  N/A

• Delivery and Storage temperatures are recorded at the appropriate frequency

  Safe

  At Risk

  N/A

• Hot Held Food product is recorded a minimum of once per session

  Safe

  At Risk

  N/A

• Core Temperature of each cook and reheat method recorded minimum of once per week

  Safe

  At Risk

  N/A

• Cooling records demonstrate that food is cooled to 8oC in 4 hours

  Safe

  At Risk

  N/A

• Temperature of each cold-display or cold service unit recorded min once per session

  Safe

  At Risk

  N/A

• The 4 hour rule is demonstrated and applied for each type of perishable on ambient display

  Safe

  At Risk

  N/A

• All readings recorded outside critical limits, are then auctioned in the "Action Page"

  Safe

  At Risk

  N/A

• The management weekly checklist is completed

  Safe

  At Risk

  N/A

• Lead Duty Chef is competent and knowledgeable in food hygiene

  Safe

  At Risk

  N/A

• The management are competent in the task of daily and nightly checks

  Safe

  At Risk

  N/A