Kitchen Spot Checklist

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

General

• Is the delivery door clean?

  Yes

  No

  N/A

• Is the kitchen floor clean?

  Yes

  No

  N/A

• Is the rubbish over flowing?

  Yes

  No

  N/A

• Are the blue roll dispensers filled?

  Yes

  No

  N/A

• Has the cleaning rota been filled in correctly?

  Yes

  No

  N/A

Check the following for cleanlines

• Take a photo if N:

• Drawer under the oven clean?

  Yes

  No

  N/A

• Utensils

  Yes

  No

  N/A

• Floor racks

  Yes

  No

  N/A

• Dry stock shelves

  Yes

  No

  N/A

• Veg sink, wall behind and conainers below

  Yes

  No

  N/A

• Laminated recipes

  Yes

  No

  N/A

• Mop buckets, handles, dustpans and brushes

  Yes

  No

  N/A

• Greasetrap area

  Yes

  No

  N/A

• Floor underneath cooking line

  Yes

  No

  N/A

• Bins

  Yes

  No

  N/A

• Lockers

  Yes

  No

  N/A

• Hob burner Rings

  Yes

  No

  N/A

• KP area

  Yes

  No

  N/A

• Wet floor sign

  Yes

  No

  N/A

• Black chair

  Yes

  No

  N/A

• Shelves above the tortilla machine

  Yes

  No

  N/A

• White bucket where peanuts are stored clean?

  Yes

  No

  N/A

• Extraction hood and filters

  Yes

  No

  N/A

• Fire Extinguishers

  Yes

  No

  N/A

• Shelves above the tortilla machine

  Yes

  No

  N/A

• Shelves above the Kp sink

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Oil container below the tortilla machine

  Yes

  No

  N/A

Fridges

• Meat fridge

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

  Yes

  No

  N/A

• Are the racks clean?

  Yes

  No

  N/A

• Are the walls, floor and ceiling clean?

  Yes

  No

  N/A

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

  Pass

  Fail

  N/A

• Is the temperature reading compliant?

  Compliant

  Non-Compliant

  N/A

• Is the actual temperature compliant?

  Compliant

  Non-Compliant

  N/A

• Is FIFO being followed?

  Yes

  No

  N/A

• 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)

  Yes

  No

  N/A

• Are the racks clean?

  Yes

  No

  N/A

• Are the walls, floor and ceiling clean?

  Yes

  No

  N/A

• Is there any raw food being stored here?

  Yes

  No

  N/A

• What is the temperature reading on the fridge?

  Yes

  No

  N/A

• What is the actual temperature?

  Yes

  No

  N/A

• Is FIFO being followed?

  Yes

  No

  N/A

• Small Fridge

• Is it clean?

  Yes

  No

  N/A

• Is everything in date?

  Yes

  No

  N/A

• Is the temperature reading compliant?

  Compliant

  Non-Compliant

  N/A

• Is the actual temperature compliant?

  Compliant

  Non-Compliant

  N/A

• Is FIFO being followed?

  Yes

  No

  N/A

• Salsa Fridge

• Labels correct?

  Yes

  No

  N/A

• Are the racks clean?

  Yes

  No

  N/A

• Are the walls, floor and ceiling clean?

  Yes

  No

  N/A

• Is there any raw food being stored here?

  Compliant

  Non-Compliant

  N/A

• Is the temperature reading compliant?

  Compliant

  Non-Compliant

  N/A

• Is the actual temperature compliant?

  Compliant

  Non-Compliant

  N/A

• Service Fridge

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

  Yes

  No

  N/A

• Is the temperature reading compliant?

  Compliant

  Non-Compliant

  N/A

• Is the actual temperature compliant?

  Compliant

  Non-Compliant

  N/A

• Is it clean?

  Yes

  No

  N/A

• 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)

  Yes

  No

  N/A

• Are the racks clean?

  Yes

  No

  N/A

• Are the walls, floor and ceiling clean?

  Yes

  No

  N/A

• Is there any raw food being stored here?

  Compliant

  Non-Compliant

  N/A

• Is the temperature reading compliant?

  Compliant

  Non-Compliant

  N/A

• Is the actual temperature compliant?

  Compliant

  Non-Compliant

  N/A

Temperature control: are the records up to date ?

• Thermometer callibration

  Yes

  No

  N/A

• Cooking temperature

  Yes

  No

  N/A

• Hot holding

  Yes

  No

  N/A

• Cook/ cool/ reheat

  Yes

  No

  N/A

Other

• Are the chefs wearing Jewelery / watches?

  Compliant

  Non-Compliant

  N/A

• Is pest control up to date?

  Yes

  No

  N/A

• Are there probe wipes readily available?

  Yes

  No

  N/A

• Is the treehouse organised?

  Yes

  No

  N/A

• Is there hand soap?

  Yes

  No

  N/A

• Is the KP area organised?

  Yes

  No

  N/A

• Fire extinguisher certified?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are the correct chopping boards and tongs being used?

  Yes

  No

  N/A

• Limes/ tomatoes/ jalapeños dated?

  Yes

  No

  N/A

• Clipboards neatly organised?

  Yes

  No

  N/A

• Anything on the ground that shouldn't be?

  Yes

  No

  N/A

• Veg under the grill stored properly?

  Yes

  No

  N/A

First Aid Kit

• Plasters of different varieties

  Yes

  No

  N/A

• Gauze

  Yes

  No

  N/A

• Burn gel

  Yes

  No

  N/A

• Sterile wipes

  Yes

  No

  N/A

• Scissors

  Yes

  No

  N/A

• Microporous tape

  Yes

  No

  N/A

Appliances/ Machines

• Blue kitchtech tablet

  Yes

  No

  N/A

• Oven and area behind the oven

  Yes

  No

  N/A

• Blast chiller

  Yes

  No

  N/A

• Quesadilla grill

  Yes

  No

  N/A

• Robot coupe

  Yes

  No

  N/A

• Tortilla machine

  Yes

  No

  N/A

• Infrared thermometer

  Yes

  No

  N/A

• Weighing scales

  Yes

  No

  N/A

• Grill

  Yes

  No

  N/A

• Soup blender

  Yes

  No

  N/A

• Normal blender

  Yes

  No

  N/A

• Salamander

  Yes

  No

  N/A

• Specify

  Prep

  Hour before opening

  During Service

Prep

• Frying chicken: are they probing the chicken?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• How many containers are left out of the fridge?

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Compliant

  Non-Compliant

  N/A

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

  Yes

  No

  N/A

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

  Compliant

  Non-Compliant

  N/A

Hour before opening

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

  Yes

  No

  N/A

During Service

• Hot hold check every 2 hours?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are the counter tops clean?

  Yes

  No

  N/A

• Is prep left out on the counter?

  Compliant

  Non-Compliant

  N/A

• Is excess masa at the back of the machine?

  Compliant

  Non-Compliant

  N/A

• Is there a white damp towel over the machine?

  Yes

  No

  N/A

• Hand wash sink beside delivery door clean ?

  Yes

  No

  N/A

• Oil clean?

  Yes

  No

  N/A

• Is the fish batter incorporated properly ?

  Yes

  No

  N/A

Miscellaneous

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

• Second strike

Completion

• Prepared by

  Sign