Kitchen Cleaning Inspection - duplicate

• Site Name

  Select

• HS-FSP-0101

• Inspected on

  Date

• Inspected by

undefined

• Supervisor Name

  Yes

  No

  N/A

CLEANING PROGRAMME

• Are all benches and shelves clean and sanitised?

  Yes

  No

  N/A

• Are all floor drains clear and clean?

  Yes

  No

  N/A

• Are all walls, ceilings, floors, covings, and tiles clean and in good order?

  Yes

  No

  N/A

• Are all waste bins clean and rubbish removed regularly?

  Yes

  No

  N/A

• Are all windows, ledges, and screens clean and in good order?

  Yes

  No

  N/A

• Are cloths and oven mitts used correctly and maintained in a sanitary manner?

  Yes

  No

  N/A

• Are mops and brooms in clean condition and stored correctly?

  Yes

  No

  N/A

• Are ovens / grills / fryers and any other kitchen equipment free of grease?

  Yes

  No

  N/A

• Are sinks and taps clean and calcium free?

  Yes

  No

  N/A

• Are the range hood canopies and filters clean?

  Yes

  No

  N/A

• Is cleaning roster completed and initialled by a Supervisor?

  Yes

  No

  N/A

• Is the dishwasher clean, free of built-up grime and leaks?

  Yes

  No

  N/A

• Is the temperature of the dishwasher rinse water contacting the items in accordance with the Company specifications and recorded at least daily?

  Yes

  No

  N/A

• Is unused equipment kept clean?

  Yes

  No

  N/A

KITCHEN AREA - PREPARATION, COOKING, COOLING, FREEZING AND REHEATING

• Are all chemicals stored away from food?

  Yes

  No

  N/A

• Are cooking and reheating temperatures recorded?

  Yes

  No

  N/A

• Are separate utensils and / or gloves used for cooked and raw foods to prevent cross contamination?

  Yes

  No

  N/A

• Is processing equipment (e.g. meat slicers, mixers and blenders) free from contamination and in good order?

  Yes

  No

  N/A

• Are all staff wearing the correct uniform in accordance with the Company requirements?

  Yes

  No

  N/A

• Are single use towels, soap, and a bin provided at hand basins and signage available to advise staff of the correct hand washing technique?

  Yes

  No

  N/A

DINING ROOM / FRONT OF HOUSE

• Are all Bain Marie’s and cold wells clean including stainless steel and glass?

  Yes

  No

  N/A

• Are all benches and counters clean and free from clutter?

  Yes

  No

  N/A

• Are beverage areas clean and well presented?

  Yes

  No

  N/A

• Have the coffee machines been detail cleaned?

  Yes

  No

  N/A

• Are all walls, ceilings, floors, clean and in good order?

  Yes

  No

  N/A

• Are the tabletops, legs, and chairs clean?

  Yes

  No

  N/A

• Is all equipment clean and free of spills / smears and in working order?

  Yes

  No

  N/A

• Are all lighting adequate and light bulbs within the servery and refrigerators working?

  Yes

  No

  N/A

• Is the cutlery clean and free from water marks?

  Yes

  No

  N/A

• Are the cutlery containers free of food particles and built-up grime?

  Yes

  No

  N/A

HSE REQUIREMENTS

• Are Maintenance Request Forms e.g. raised, tracked and completed when required?

  Yes

  No

  N/A

• Have corrective actions for any incidents been adequately closed out.

  Yes

  No

  N/A

PEST CONTROL

• Are all practical measures taken to eradicate and prevent the entry and harbourage of pests on the premises and food transport vehicles?

  Yes

  No

  N/A

• Are pest trapping / zapping devices in good order and repair?

  Yes

  No

  N/A

• Are waste storage areas kept clean and tidy?

  Yes

  No

  N/A

• Is there an effective pest control program in place i.e. bait station map, service records, SDS and licensed operator?

  Yes

  No

  N/A

• Is the loading dock clean and tidy and free of hazards?

  Yes

  No

  N/A

STORAGE - DRY STORE

• Are opened goods in covered storage bins or containers?

  Yes

  No

  N/A

• Are the floor in good standing?

  Yes

  No

  N/A

• Are products with differing allergenic ingredients stored separately to prevent cross-contamination?

  Yes

  No

  N/A

• Are storage areas clean, tidy and products stored correctly to prevent manual handling incidents?

  Yes

  No

  N/A

• Is there adequate shelving, is food stored off the floor and floor storage bins easily moveable?

  Yes

  No

  N/A

STORAGE - FREEZER, COOLROOM AND REFRIGERATION

• Are door seals, handles, covings, ceilings, fan covers and walls clean?

  Yes

  No

  N/A

• Are temperature checks recorded at least once daily?

  Yes

  No

  N/A

• Are the floors clean, non-slip and food stored off the floor as per Food Safety Plan?

  Yes

  No

  N/A

• Is there adequate shelving and is it clean and rust free?

  Yes

  No

  N/A