Kitchen Check

• Restaurant

• Conducted on

  Date

• Completed by

• Milton Keynes Stadium
  Address

• 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

  Yes

  No

  N/A

• All products within their Use By and Best Before Dates

  Yes

  No

  N/A

• All food is labelled correctly

  Yes

  No

  N/A

• All fryers, ovens, jobs and salamanders turned down outside of key trading times or when not in use

  Yes

  No

  N/A

• Oil in the fryers clean and fresh

  Yes

  No

  N/A

• Hot box used correctly and only during key busy service times

  Yes

  No

  N/A

• No evidence of glasses, UBS or cups in the kitchen

  Yes

  No

  N/A

• Make Tables clear of foreign objects or food not from approved suppliers

  Yes

  No

  N/A

• Digital scales available, clean and working

  Yes

  No

  N/A

• Make Tables not left full outside of service times

  Yes

  No

  N/A

• No raw meat observed in the freezers

  Yes

  No

  N/A

• All products in the freezers have manufacturers labels

  Yes

  No

  N/A

Preparation & Service

• Preparation levels correct for service

  Yes

  No

  N/A

• All food discarded from the bain marie at the end of service and units fully cleaned

  Yes

  No

  N/A

• Food stored in Make Tables or on ice and filled to correct levels for current service

  Yes

  No

  N/A

• Chilled foods in refrigerators and ambient food covered outside of service times

  Yes

  No

  N/A

• Frozen products defrosted correctly and labelled prior to cooking

  Yes

  No

  N/A

• Correct stock rotation evident (FIFO)

  Yes

  No

  N/A

• Make Tables covered outside of service times

  Yes

  No

  N/A

• Preparation levels correct for level of trade

  Yes

  No

  N/A

• Vegetables and fruit washed before use and fresh

  Yes

  No

  N/A

• Tortillas stored in blue bags

  Yes

  No

  N/A

• Correct cooling procedures followed for cooked rice

  Yes

  No

  N/A

Cleanliness & Hygiene

• Grill brushed during service

  Yes

  No

  N/A

• Walls and Floors Clean (including junctions & corners)

  Yes

  No

  N/A

• Grill and drip tray clean

  Yes

  No

  N/A

• No evidence of aluminium foil used (other than for takeaway)

  Yes

  No

  N/A

• Dishwasher clean (inside hood, spray arms, surrounding areas)

  Yes

  No

  N/A

• Cleaning Equipment (mops, buckets, brooms etc)

  Yes

  No

  N/A

• Ventilation Canopy

  Yes

  No

  N/A

• Dry Food Stores (no excessive packaging, organised, food covered)

  Yes

  No

  N/A

• Refrigeration. Walk In, freezers, seals, bar fridges, racking, condensers and grills clean.

  Yes

  No

  N/A

• Skillets clean and rust free

  Yes

  No

  N/A

• Kitchen Equipment. Clean to a high standard, evidence of regular cleaning. Clean grease traps, fire extinguishers.

  Yes

  No

  N/A

• Dicers and Stick Blender clean and safe

  Yes

  No

  N/A

• Correct knives and chopping boards in use. Boards stored upright when not in use.

  Yes

  No

  N/A

• Only Green Label chemicals in the kitchen (except dishwasher detergent)

  Yes

  No

  N/A

• All broken equipment reported

  Yes

  No

  N/A

• Chefs wearing correct uniform. Uniform clean and hair tied back, no jewellery, nails short and clean.

  Yes

  No

  N/A

• Kitchen Opening & Closing Checklist correctly completed and up to date. No evidence of manipulation.

  Yes

  No

  N/A

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.

  Yes

  No

  N/A

• No visible evidence of pests in the building or courtyard areas.

  Yes

  No

  N/A

• All electrical equipment in safe working order. Check for cracked sockets, exposed or broken wires.

  Yes

  No

  N/A

• All temperature records complete and up to date. No evidence of manipulation.

  Yes

  No

  N/A

• Guest and staff toilets clean and stocked. Toilet seats clean and working, soap dispensers full.

  Yes

  No

  N/A

• Online learning over 85% completion. No chefs working who have not passed food safety modules.

  Yes

  No

  N/A