KITCHEN STANDARDS CHECK

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

KItchen Cleanliness

• Are all kitchen walls & floors clean?

  Yes

  No

  N/A

• Are all contact points clean?

  Yes

  No

  N/A

• Are all equipment surfaces clean?

  Yes

  No

  N/A

• Are all fridge/freezer seals & handles clean,in place and intact?

  Yes

  No

  N/A

• Are all fridge/freezers clean and well organised?

  Yes

  No

  N/A

• Are all high levels clean? ( canopy,gullies,ceiling and lights)

  Yes

  No

  N/A

• Are all wheels and castors clean?

  Yes

  No

  N/A

• Is all the crockery clean and in good condition?

  Yes

  No

  N/A

• Is all cutlery clean and polished?

  Yes

  No

  N/A

• Are all the microwaves clean?

  Yes

  No

  N/A

• Are the fryers clean?

  Yes

  No

  N/A

• Is the panini grill clean?

  Yes

  No

  N/A

• Is the salamander grill clean?

  Yes

  No

  N/A

• Is the flat griddle clean?

  Yes

  No

  N/A

• Is the Bain Marie clean?

  Yes

  No

  N/A

• Is the Dishwasher clean?

  Yes

  No

  N/A

• Is the plate warmer clean and in good condition?

  Yes

  No

  N/A

• Is the gantry/serving shelves clean and are all bulbs lit?

  Yes

  No

  N/A

• Is the pot wash and sink area clean and tidy?

  Yes

  No

  N/A

• Is the electric fly killer available,clean,maintained and correctly located?

  Yes

  No

  N/A

Food Safety

• Are all products correctly rotated?

  Yes

  No

  N/A

• Are all products correctly labelled?

  Yes

  No

  N/A

• We're all food items found to be within their best before date?

  Yes

  No

  N/A

• Is there a minimum of 2 food probes available, in use and clean?

  Yes

  No

  N/A

• Are hot holding temperatures being recorded correctly and guidelines followed?

  Yes

  No

  N/A

• Are all foods stored correctly?

  Yes

  No

  N/A

• Are all staff wearing clean uniform?

  Yes

  No

  N/A

• Are dispensed products reaching core temperature whilst on site?

  Yes

  No

  N/A

• Are there suitable chemicals and cloths in food preparation areas during service and being used?

  Yes

  No

  N/A

Maintenance

• Is the kitchen equipment well maintained?

  Yes

  No

  N/A

Critical focus

• Have all staff completed their allergy and level 2 Food Hygiene certificates?

  Yes

  No

  N/A

• We there any food products out of date?

  Yes

  No

  N/A

• Does the kitchen have defrost and prep lists in place? And are they being adhered to?

  Yes

  No

  N/A

• Is food wastage being entered regularly?

  Yes

  No

  N/A

• Are there fridge/freezers layout plans in place? And are they being adhered to?

  Yes

  No

  N/A

Action points from today's visit

• 1.

  Yes

  No

  N/A

• 2.

  Yes

  No

  N/A

• 3.

  Yes

  No

  N/A

• 4.

  Yes

  No

  N/A

• 5.

  Yes

  No

  N/A

General comments

• Yes

  No

  N/A