Title Page
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Venue
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Conducted on
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Name of Visitor:
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Manager on duty:
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Is there anything you would like to tell me before I conduct the site visit?
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Are there any maintenance issues you are aware of?
MAIN INSPECTION
PERSONAL HYGIENE - add pictures
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1 - Are staff fit to work, wearing clean, suitable protective clothing and washing hands when entering the kitchen?
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2 - Are wash hand basins clean with hot water, soap and hygienic hand drying facilities?
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3 - Are wash hand basins used for hand washing only and is effective handwashing by staff regularly observed?
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4 - Are staff toilets and changing facilities clean and tidy?
CHECKS AND RECORD KEEPING - Ask for the Shield Diary - add pictures
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5 - Has the weekly delivery checks been filled in?
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6 - Has the weekly safety spot checks been filled in?
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7 - Has the daily and weekly cleaning schedule been filled in and up to date?
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8 - Has the diary been signed off by both GM and Head Chef?
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9 - Pick a random day - is it filled in correctly?
HYGIENE OF FOOD ROOMS & EQUIPMENT - add pictures
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10 - Are there at least 2 probes and wipes available & has the calibration been logged?
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11 - Are food rooms and equipment in good condition and well maintained?
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12 - Are food rooms clean and tidy and do staff clean as they go including difficult areas?
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13 - Are all food and hand contact surfaces in good condition and cleaned/ disinfected regularly?
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14 - Are suitable approved cleaning chemicals available and stored correctly and are proper cleaning methods used?
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15 - Are clean cloths used and available with dirties being kept away ready for washing?
FOOD STORAGE - add pictures
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16 - Are deliveries appropriately stored immediately?
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17 - Pick a fridge - is it clean inside, below 8c and all items correctly stored and labelled?
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18 - Is ready-to-eat food stored above/separate from raw food in the fridges and freezers?
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19 - Is food in fridges/freezers covered?
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20 - Are high risk foods date labelled, checked daily and stock rotated?
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21 - Are dried goods stored correctly e.g. in a suitable room, off the floor, in covered containers?
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22 - Are freezers working properly?
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23 - Are fridges and freezers defrosted regularly?
FOOD HANDLING PRACTICES - add pictures
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24 - Are ready-to-eat foods prepared in separate clean areas?
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25 - Are separate utensils and equipment used for ready-to-eat foods unless disinfected in a dishwasher?
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26 - Is the dishwasher in good working order and regularly serviced?
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27 - Are staff handling food as little as possible? eg Using tongs
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28 - If colour coded equipment is provided (e.g. utensils, chopping boards), is it correctly used?
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29 - Are high risk foods prepared in small batches and placed in the fridge immediately after handling/preparation?
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30 - Is food cooled as quickly as possible away from raw food and other sources of contamination?
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31 -Are vegetables/fruit/salads/ trimmed and washed thoroughly before use unless labelled as ready-to-eat?
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32 -Are frozen foods defrosted safely? Is the policy being followed?
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33 -Are staff aware of allergens - is there information both in kitchen and front of house?
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34 -Is a separate probe thermometer used for raw and ready-to-eat foods and properly cleaned/disinfected before use?
PEST CONTROL - add pictures
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35 - Are premises pest proofed and free from any signs of pests?
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36 - Where necessary are external doors/ windows fitted with suitable flyscreens?
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37 - Are insectocutors (if provided) properly maintained and working?
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38 - Is food properly protected from risk of contamination by pests?
WASTE CONTROL - add pictures
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39 - Is waste in food rooms stored correctly?
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40 - Is food waste stored correctly outside and is the refuse area kept clean?
SUMMARY
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COMMENTS
MENU TEST
Dish 1
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COMMENTS
Dish 2
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COMMENTS
