Kitchen BOH CQSMA form

• Conducted on

  Date

• Prepared by

Critical focus

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

  Yes

  No

  N/A

• There were no fire exits locked or obstructed?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

• The staff room was not clean and tidy

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Kitchen equipment

• Are all walk in and service fridges and freezers clean?

  Yes

  No

  N/A

• Are all high level areas clean?

  Yes

  No

  N/A

• Are the equipment wheels and casing clean?

  Yes

  No

  N/A

• Are the clam and grills clean

  Yes

  No

  N/A

• Are the fryers clean?

  Yes

  No

  N/A

• Are the pot wash and sink areas clean

  Yes

  No

  N/A

• Is the chip scuttle clean?

  Yes

  No

  N/A

• Is the mealstream clean?

  Yes

  No

  N/A

• Are the contact points clean?

  Yes

  No

  N/A

• Are the microwaves clean?

  Yes

  No

  N/A

• Are there any other areas to mark as clean?

  Yes

  No

  N/A

• Are the kitchen work surfaces and shelving clean?

  Yes

  No

  N/A

• Are the kitchen walls clean?

  Yes

  No

  N/A

• Are the kitchen floors clean?

  Yes

  No

  N/A

• Is the pizza oven and dough press clean?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all temperature controls in place and documented?

  Yes

  No

  N/A

• Oil management practices implemented?

  Yes

  No

  N/A

• Is all food stored and handled correctly?

  Yes

  No

  N/A

• Is all food labelled correctly?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the kitchen card available and competed accurately

  Yes

  No

  N/A

• Are all stock control measures in place?

  Yes

  No

  N/A