Title Page
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Conducted on
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Prepared by
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Location
Question or observation to be made
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1. Are all floors, walls and ceiling surfaces clean?
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2. Are food contact surfaces such as meat slicers, can openers, food mixers, hand whisks clean?
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3. Are door seals to all coolrooms, refrigeration units and freezer units clean?
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4. Is there a sanitiser solution available? Is it the correct strength?
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5. Are all chemicals correctly labelled?
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6. Are cleaning cloths in good condition and clean?
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7. Are all cleaning equipment stored correctly?
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8. Does the dishwasher achieve 55degC (minimum) for wash cycle and 82°C or above for rinse cycle?
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9. Are staff wearing clean clothing?
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10. Are staff wearing protective head covering, including stewarding staff?
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11. Are staff wearing and using gloves correctly?
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12. Are there blue band aids available for use by staff in the kitchen?
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13. Have staff covered all cuts and wounds?
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14. Is there a wash hand basin in the kitchen?
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15. Does the wash hand basin have hot water to 38°C within 30 seconds soap and paper towels to dry hands?
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16. Are wash hand basins only being used for hand washing?
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17. Does the wash hand basin have direct access with nothing blocking regular use?
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18. Is there a waste bin for staff to use in the kitchen?
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19. Is there a lid for the bin when the kitchen is not in use?
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20. Are all coolrooms and refrigeration units operating at 5°C or below?
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21. Are all freezer units operating at -12°C or below?
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22. Are all foods covered?
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23. Are staff only using plastic, stainless steel or aluminium foil to cover foods?
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24. Are all foods labelled?
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25. Are all foods date coded?
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26. Are all foods stored within the area in date?
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27. Are all raw foods stored separate or below cooked foods or ready to eat foods?
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28. Are fruits/salad items chlorinated at 100-200ppm (5 minutes)? Food acid wash pH 3 or below (1 minute)
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29. Are all ceilings, walls and floors in good structural condition with no holes, damage or disrepair?
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30. Are all the lights diffused (covered)?
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31. Is all food contact equipment in good condition?
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32. Are door seals to all coolrooms, refrigeration units and freezer units in good condition and not damaged?
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33. Have all wooden equipment been removed from the kitchen?
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34. Have all unnecessary glass been removed from the kitchen?
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35. Are there any obvious signs of pest activity?
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36. Is there a designated cooling of food location?
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37. Are staff cooling foods correctly?
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38. Are colour coded boards being used?
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39. Are staff using the correct colours for the foods in relation to the colour coded boards?
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40. Is there a cutting board rack?
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41. Are there sterilising wipes for the cleaning of the thermometers used within the kitchen?
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42. Is there at least 1 operating probe thermometer for staff to use within the kitchen?
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43. Are there cooking/reheating temperature records?
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44. Are there cooling temperature records?
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45. Are there calibration records for the thermometers used within the kitchen?
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46. Are there temperature records for coolrooms, refrigeration units and freezer units?
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47. Is there a cleaning schedule for this area including every fixture and fitting?
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48. Do all records appear to be completed correctly – with black/blue pen, temperatures measured to the decimal point and not made up?
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49. Have the staff been trained in food safety within the last 12 months?
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50. Have all staff completed Record 11?
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51. Is the dishwasher / glass washer temperature record completed daily?
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<br>52. Has the bar got sterilising gel? <br>
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53. Does the bar have a green cutting board for garnishes?
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54. Are raw eggs an ingredient for any cocktails?
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55. Is the milk and other dairy products being stored at the correct temperature?
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56. Are all bar snacks stored correctly with labelling & dating?
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57. Are straws individually wrapped or otherwise protected?
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58. Are glasses clean and polished?
