Kitchen Full Audit - Apartment Group

• Score each question as follows: EXCELLENT = 5, GOOD = 4, FAIR = 3, POOR = 2, UNACCEPTABLE = 1

• Score results : UNACCEPTABLE 0-24%; POOR 25-49%; FAIR 50-74%; GOOD 75-89%; EXCELLENT 90-100%;

• Venue

• Conducted on

  Date

• Prepared by

Sign Off

• Duty Manager

• Duty Chef

  Sign

• Auditor's signature

  Sign

• Fundamental Fail (regardless of a 90% score)

• Urgent issues

• Positive and Improvements

• Further Comments

• Further Comments

• Duty Manager / Duty Chef made aware of issues

• How many Chefs are working

• How many KPs are working

• 1 - DELIVERY AREA

  5

  4

  3

  2

  1

• 2 - FLOOR

  5

  4

  3

  2

  1

• 3 - WALLS

  5

  4

  3

  2

  1

• 4 - CEILING

  5

  4

  3

  2

  1

• 5 - EXTRACTION CANOPY

  5

  4

  3

  2

  1

• 6 - EXTRACTION FILTERS

  5

  4

  3

  2

  1

• 7 - UNDER BENCH AREAS

  5

  4

  3

  2

  1

• 8 - BEHIND COOKING LINE

  5

  4

  3

  2

  1

• 9 - DRY STORE AREAS

  5

  4

  3

  2

  1

• 10 - FRIDGES INTERNAL

  5

  4

  3

  2

  1

• 11 - CHEST FREEZER

  5

  4

  3

  2

  1

• 12 - FRIDGES FILTERS

  5

  4

  3

  2

  1

• 13 - FREEZERS INTERNAL

  5

  4

  3

  2

  1

• 14 - FREEZERS FILTERS

  5

  4

  3

  2

  1

• 15 - OVENS

  5

  4

  3

  2

  1

• 16 - GAS BURNER STOVE

  5

  4

  3

  2

  1

• 17 - SOLID TOP STOVE

  5

  4

  3

  2

  1

• 18 - GRILLS

  5

  4

  3

  2

  1

• 19 - CHAR GRILLS

  5

  4

  3

  2

  1

• 20 - HOT CUPBOARDS

  5

  4

  3

  2

  1

• 21 - BAIN MARIES

  5

  4

  3

  2

  1

• 22 - MICROWAVES

  5

  4

  3

  2

  1

• 23 - DEEP FAT FRYERS

  5

  4

  3

  2

  1

• 24 - CHOPPING BOARDS

  5

  4

  3

  2

  1

• 25 - BLENDERS

  5

  4

  3

  2

  1

• 26 - KNIVES AND UTENSILS

  5

  4

  3

  2

  1

• 27 - TIN OPENERS

  5

  4

  3

  2

  1

• 28 - PREP SINKS

  5

  4

  3

  2

  1

• 29 - PREP AREAS

  5

  4

  3

  2

  1

• 30 - GREASE PACK CHEMS

  5

  4

  3

  2

  1

• 31 - DISHWASHER

  5

  4

  3

  2

  1

• 32 - KP AREA

  5

  4

  3

  2

  1

• 33 - CLEANING EQUIPMENT

  5

  4

  3

  2

  1

• 34 - STAFF SHORTAGES

  5

  4

  3

  2

  1

• 35 - EXISTING STAFF

  5

  4

  3

  2

  1

• 36 - UNIFORM

  5

  4

  3

  2

  1

• 37 - FOOTWEAR

  5

  4

  3

  2

  1

• 38 - UNIFORM : AP, JKT, TRS

  5

  4

  3

  2

  1

• 39 - HAIR

  5

  4

  3

  2

  1

• 40 - JEWELLERY

  5

  4

  3

  2

  1

• 41 - PERSONAL HYGENE

  5

  4

  3

  2

  1

• 42 - CLEAN CLOTHS

  5

  4

  3

  2

  1

• 43 - DIRTY CLOTH STORAGE

  5

  4

  3

  2

  1

• 44 - BLUE ROLL

  5

  4

  3

  2

  1

• 45 - HAND WASH BASINS

  5

  4

  3

  2

  1

• 46 - HOT WATER

  5

  4

  3

  2

  1

• 47 - HAND SOAP

  5

  4

  3

  2

  1

• 48 - NON UNIFORM STORING

  5

  4

  3

  2

  1

• 49 - FOOD CHECKS

  5

  4

  3

  2

  1

• 50 - ALLERGEN INFO

  5

  4

  3

  2

  1

• 51 - GENERAL COMS

  5

  4

  3

  2

  1

• 52 - SPECIALS MENU

  5

  4

  3

  2

  1

• 53 - COSTINGS

  5

  4

  3

  2

  1

• 54 - ALLERGEN INFO

  5

  4

  3

  2

  1

• 55 - OUTSTANDING MENUS

  5

  4

  3

  2

  1

• 56 - WALLS

  5

  4

  3

  2

  1

• 57 - FLOORS

  5

  4

  3

  2

  1

• 58 - CEILINGS

  5

  4

  3

  2

  1

• 59 - LIGHTING

  5

  4

  3

  2

  1

• 60 - COOKING EQUIPMENT

  5

  4

  3

  2

  1

• 61 - PLUMBING

  5

  4

  3

  2

  1

• 62 - EXTRACTOR FANS

  5

  4

  3

  2

  1

• 63 - DELIVERY RECORDS

  5

  4

  3

  2

  1

• 64 - WASTAGE RECORDS

  5

  4

  3

  2

  1

• 65 - DAILY CLEANING

  5

  4

  3

  2

  1

• 66 - WEEKLY CLEANING

  5

  4

  3

  2

  1

• 67 - WEEKLY CHECKS

  5

  4

  3

  2

  1

• 68 - END OF MONTH

  5

  4

  3

  2

  1

• 69 - OPENING CHECKS

  5

  4

  3

  2

  1

• 70 - TEMP CHECKS

  5

  4

  3

  2

  1

• 71 - COOKING RECS

  5

  4

  3

  2

  1

• 72 - HOLDING RECS

  5

  4

  3

  2

  1

• 73 - CHILLING RECS

  5

  4

  3

  2

  1

• 74 - CLOSING CHECKS

  5

  4

  3

  2

  1

• 75 - VISITOR RECORDS

  5

  4

  3

  2

  1

• 76 - CONTRACTOR RECORDS

  5

  4

  3

  2

  1

• 77 - RETURN TO WORK FORM

  5

  4

  3

  2

  1

• 78 - DELIVERY ACCEPTANCE

  5

  4

  3

  2

  1

• 79 - INVOICES

  5

  4

  3

  2

  1

• 80 - PRICING

  5

  4

  3

  2

  1

• 81 - CREDIT NOTES

  5

  4

  3

  2

  1

• 82 - NOMINATED SUPPLIERS

  5

  4

  3

  2

  1

• 83 - FOOD STORAGE

  5

  4

  3

  2

  1

• 84 - CROSS CONTAMINATION

  5

  4

  3

  2

  1

• 85 - WORKING METHODS

  5

  4

  3

  2

  1

• 86 - ALLERGEN STORAGE

  5

  4

  3

  2

  1

• 87 - LABELLING

  5

  4

  3

  2

  1

• 88 - STOCK ROTATION

  5

  4

  3

  2

  1

• 89 - OUT OF DATE STOCK

  5

  4

  3

  2

  1

• 90 - TEMPERATURE PROBES

  5

  4

  3

  2

  1

• 91 - PROBE WIPES

  5

  4

  3

  2

  1

• 92 - PREP LISTS AVAILABLE

  5

  4

  3

  2

  1

• 93 - ORDER SHEETS AVAILABLE

  5

  4

  3

  2

  1

• 94 - CONTRACT PRICE LISTS

  5

  4

  3

  2

  1

• 95 - STAFF BEHAVIOUR

  5

  4

  3

  2

  1

• 96 - SPEC SHEETS AVAILABLE

  5

  4

  3

  2

  1

• 97 - RECIPES AVAILABLE

  5

  4

  3

  2

  1

• 98 - RECIPE/SPEC ADHERENCE

  5

  4

  3

  2

  1

• 99 - RECORDED

  5

  4

  3

  2

  1

• 100 - REPORTABLE-RIDDOR

  5

  4

  3

  2

  1

• 101 - UNRECORDED

  5

  4

  3

  2

  1

• 102 - UP TO DATE

  5

  4

  3

  2

  1

• 103 - CONTENTS

  5

  4

  3

  2

  1