Are all Cheat Sheets, Shelf Life, Catercraft, Raw Food Handling and other posters on display
All products within their Use By and Best Before Dates
All food is labelled correctly
All fryers, ovens, jobs and salamanders turned down outside of key trading times or when not in use
Oil in the fryers clean and fresh
Hot box used correctly and only during key busy service times
No evidence of glasses, UBS or cups in the kitchen
Make Tables clear of foreign objects or food not from approved suppliers
Digital scales available, clean and working
Make Tables not left full outside of service times
No raw meat observed in the freezers
All products in the freezers have manufacturers labels
Preparation levels correct for service
All food discarded from the bain marie at the end of service and units fully cleaned
Food stored in Make Tables or on ice and filled to correct levels for current service
Chilled foods in refrigerators and ambient food covered outside of service times
Frozen products defrosted correctly and labelled prior to cooking
Correct stock rotation evident (FIFO)
Make Tables covered outside of service times
Preparation levels correct for level of trade
Vegetables and fruit washed before use and fresh
Tortillas stored in blue bags
Correct cooling procedures followed for cooked rice
Grill brushed during service
Walls and Floors Clean (including junctions & corners)
Grill and drip tray clean
No evidence of aluminium foil used (other than for takeaway)
Dishwasher clean (inside hood, spray arms, surrounding areas)
Cleaning Equipment (mops, buckets, brooms etc)
Dry Food Stores (no excessive packaging, organised, food covered)
Refrigeration. Walk In, freezers, seals, bar fridges, racking, condensers and grills clean.
Skillets clean and rust free
Kitchen Equipment. Clean to a high standard, evidence of regular cleaning. Clean grease traps, fire extinguishers.
Dicers and Stick Blender clean and safe
Correct knives and chopping boards in use. Boards stored upright when not in use.
Only Green Label chemicals in the kitchen (except dishwasher detergent)
All broken equipment reported
Chefs wearing correct uniform. Uniform clean and hair tied back, no jewellery, nails short and clean.
Kitchen Opening & Closing Checklist correctly completed and up to date. No evidence of manipulation.
Sanitiser bottles and blue roll in use. Correct dilution and staff aware of and practicing correct contact time when cleaning. Soap and blue roll dispensers full.
No visible evidence of pests in the building or courtyard areas.
All electrical equipment in safe working order. Check for cracked sockets, exposed or broken wires.
All temperature records complete and up to date. No evidence of manipulation.
Guest and staff toilets clean and stocked. Toilet seats clean and working, soap dispensers full.
Online learning over 85% completion. No chefs working who have not passed food safety modules.