Kitchen Blue Bag Visit

• Document No.

• Pub Name & Number

• Conducted on

  Date

• Prepared by

Kitchen Blue Bag

• All kitchen walls clean

  Yes

  No

  N/A

• All floors clean

  Yes

  No

  N/A

• All contact points clean

  Yes

  No

  N/A

• All high level areas (including canopy, gullies, ansul taps, lights, & ceiling tiles) clean

  Yes

  No

  N/A

• All wheels and legs clean

  Yes

  No

  N/A

• All work surfaces clean

  Yes

  No

  N/A

• All walk in fridges/ freezers clean including floors, seals & handles.

  Yes

  No

  N/A

• All service fridges/ freezers clean including seals & handles.

  Yes

  No

  N/A

• All the mealstreams clean

  Yes

  No

  N/A

• All the microwaves clean

  Yes

  No

  N/A

• All the fryers clean

  Yes

  No

  N/A

• Is the chargrill clean?

  Yes

  No

  N/A

• Is the clam grill clean?

  Yes

  No

  N/A

• Is the chip scuttle clean?

  Yes

  No

  N/A

• Is the hot holding equipment (Henny Penny/victor) clean?

  Yes

  No

  N/A

• Is the pot wash, HWB and dishwasher clean and tidy?

  Yes

  No

  N/A

• No out of date food found

  Yes

  No

  N/A

• Are yellow cloths and D10 sanitizer available and being used?

  Yes

  No

  N/A

• All kitchen equipment well maintained

  Yes

  No

  N/A

• Is all the PPE equipment available for safe use of the decarboniser. Is the decarboniser is a safe position and has the member of staff been trained?

  Yes

  No

  N/A

• Is the appropriate kitchen uniform being worn and is it clean?

  Yes

  No

  N/A

• Is the kitchen operating as per SOPs – Ie (SOP Folder available, DMLB Completed, Defrost Calculator up to date and used)

  Yes

  No

  N/A

• Were staff aware of SOP of the week when questioned?

  Yes

  No

  N/A

• Is communication board up to date and effective?

  Yes

  No

  N/A

• Are all effective stock controls in place (e.g special a-day if required)?

  Yes

  No

  N/A

• Kitchen Team Member

  Sign

• Duty Manager

  Sign

• Area Manager

  Sign