Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

General

  • Is the delivery door clean?

  • Is the kitchen floor clean?

  • Is the rubbish over flowing?

  • Are the blue roll dispensers filled?

  • Has the cleaning rota been filled in correctly?

Check the following for cleanlines

  • Take a photo if N:

  • Drawer under the oven clean?

  • Utensils

  • Floor racks

  • Dry stock shelves

  • Veg sink, wall behind and conainers below

  • Laminated recipes

  • Mop buckets, handles, dustpans and brushes

  • Greasetrap area

  • Floor underneath cooking line

  • Bins

  • Lockers

  • Hob burner Rings

  • KP area

  • Wet floor sign

  • Black chair

  • Shelves above the tortilla machine

  • White bucket where peanuts are stored clean?

  • Extraction hood and filters

  • Fire Extinguishers

  • Shelves above the tortilla machine

  • Shelves above the Kp sink

  • Are the walls and windows clean (Behind the blast chiller/ dry stock/ bar fridge)

  • Oil container below the tortilla machine

Fridges

  • Meat fridge

  • Labels: Production day + 3 days for prepped meat, for packaged meat, follow the "use by" date

  • Are the racks clean?

  • Are the walls, floor and ceiling clean?

  • Is there any ready to eat food being stored here?

  • Is the temperature reading compliant?

  • Is the actual temperature compliant?

  • Is FIFO being followed?

  • Ready to eat "main fridge"

  • Labels: Shelf life is production date + 4 days. (e.g. if spot check is done on Tuesday, the oldest food should be from Saturday)

  • Are the racks clean?

  • Are the walls, floor and ceiling clean?

  • Is there any raw food being stored here?

  • What is the temperature reading on the fridge?

  • What is the actual temperature?

  • Is FIFO being followed?

  • Small Fridge

  • Is it clean?

  • Is everything in date?

  • Is the temperature reading compliant?

  • Is the actual temperature compliant?

  • Is FIFO being followed?

  • Salsa Fridge

  • Labels correct?

  • Are the racks clean?

  • Are the walls, floor and ceiling clean?

  • Is there any raw food being stored here?

  • Is the temperature reading compliant?

  • Is the actual temperature compliant?

  • Service Fridge

  • Is ready to eat food stored on the same shelf as raw food?

  • Is the temperature reading compliant?

  • Is the actual temperature compliant?

  • Is it clean?

  • Quesadilla Fridge

  • Labels: Shelf life is production date + 4 days. (e.g. if spot check is done on Tuesday, the oldest food should be from Saturday)

  • Are the racks clean?

  • Are the walls, floor and ceiling clean?

  • Is there any raw food being stored here?

  • Is the temperature reading compliant?

  • Is the actual temperature compliant?

Temperature control: are the records up to date ?

  • Thermometer callibration

  • Cooking temperature

  • Hot holding

  • Cook/ cool/ reheat

Other

  • Are the chefs wearing Jewelery / watches?

  • Is pest control up to date?

  • Are there probe wipes readily available?

  • Is the treehouse organised?

  • Is there hand soap?

  • Is the KP area organised?

  • Fire extinguisher certified?

  • Are the chillies being stored in the treehouse? (the shouldn't be due to heat and moisture)

  • Are the correct chopping boards and tongs being used?

  • Limes/ tomatoes/ jalapeƱos dated?

  • Clipboards neatly organised?

  • Anything on the ground that shouldn't be?

  • Veg under the grill stored properly?

First Aid Kit

  • Plasters of different varieties

  • Gauze

  • Burn gel

  • Sterile wipes

  • Scissors

  • Microporous tape

Appliances/ Machines

  • Blue kitchtech tablet

  • Oven and area behind the oven

  • Blast chiller

  • Quesadilla grill

  • Robot coupe

  • Tortilla machine

  • Infrared thermometer

  • Weighing scales

  • Grill

  • Soup blender

  • Normal blender

  • Salamander

  • Specify

Prep

  • Frying chicken: are they probing the chicken?

  • Draining soy from chicken: did they sanitise the sinks afterwards?

  • Meat / fish deliveries: are they probing the deliveries?

  • How many containers are left out of the fridge?

  • Is there anything in the blast chiller? How long has it been there for?

  • Ask the chefs how long they have been cooling for? (max 2 hours)

  • Are they using a probe to check that food is being cooked through?

  • If there is a glass bottle, does it have a chip?

Hour before opening

  • Is the food being prepared for hot holding on the grill?

During Service

  • Hot hold check every 2 hours?

  • Have the checked temperature for fish, steak, chicken, prawns,

  • Do they have a separate timer for chicken (45 sec), fish (2 min), pork belly (3 min)

  • Are the counter tops clean?

  • Is prep left out on the counter?

  • Is excess masa at the back of the machine?

  • Is there a white damp towel over the machine?

  • Hand wash sink beside delivery door clean ?

  • Oil clean?

  • Is the fish batter incorporated properly ?

Miscellaneous

Second Strike (issues previously raised will be docked double points.)

  • Second strike

Completion

  • Prepared by

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