Title Page

  • Restaurant

  • Conducted on

  • Completed by

  • Milton Keynes Stadium
  • Manager on Duty

  • Kitchen Manager on Duty

  • Latest NSF Score

  • Last Kitchen Check Score

General Checks

  • 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 & Service

  • 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

Cleanliness & Hygiene

  • 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)

  • Ventilation Canopy

  • 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.

Health & Safety

  • 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.

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.