Critical focus

There is no deliberate re-day dotting, OOD food or beer noted?

There were no fire exits locked or obstructed?

The was no evidence of any cross contamination or serious food safety concerns?

There was no systematic failings with the weekly fire alarm tests, emergency lighting checks, daily fire checks and fire training records recorded in the DMLB

The staff room was not clean and tidy

Are the pub actively managing any pest control issues and have all recommendations from the last post control reports been completed?

Kitchen equipment

Are all walk in and service fridges and freezers clean?

Are all high level areas clean?

Are the equipment wheels and casing clean?

Are the clam and grills clean

Are the fryers clean?

Are the pot wash and sink areas clean

Is the chip scuttle clean?

Is the mealstream clean?

Are the contact points clean?

Are the microwaves clean?

Are there any other areas to mark as clean?

Are the kitchen work surfaces and shelving clean?

Are the kitchen walls clean?

Are the kitchen floors clean?

Is the pizza oven and dough press clean?

Was there clean as you go in place with appropriate cloths and sanitiser available?

Are two working probs and sanitiser wipes available, clean and in use?

Are all temperature controls in place and documented?

Oil management practices implemented?

Is all food stored and handled correctly?

Is all food labelled correctly?

Is the automatic generated prep list and hot holding levels up to date?

Is the kitchen card available and competed accurately

Are all stock control measures in place?

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.