Title Page
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Date
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Person conducting check
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PHC
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Site Name:
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Presented:
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AOM:
Standards/Paperwork
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Opening check completed
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Fridge and freezer temperatures completed
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Tuesday AM probe check completed
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Delivery temperature check completed
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Cooking temperatures recorded correctly
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F.W.E temperatures completed
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Hot holding temperatures completed
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Cooling records completed
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Daily cleaning schedule completed
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Closing check completed
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Paperwork sign-off at the end of the day
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Carvery book recorded correctly and every hour
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Wastage sheet in use
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Spec book on site
Cleaning/Equipment
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Canopy and filters clean
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Behind cook line and under equipment clean
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Equipment clean (Merry chef, oven tops, grill, etc)
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Pot wash clean and no pink residue in the hood
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Probe calibration is completed
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Wall behind pot wash clean
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Paperwork reflect the cleaning standards
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Blue roll available
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Sink has hot water and soap with dry towels
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First aid kit available, stock up, in date
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Staff understand the safe temperature for cleaning fryers of 40'C
Practices
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Date labeling correct with no signs of relabeling
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No Out of date food on site
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Correct fridge layout RTE on top RAW on bottom
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Frozen food covered
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Dry food stored correctly (if open in tub or wrap in cling film)
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RAW station is set up correctly (D10 and D2, cling film, chopping board, knife, blue roll, probe, grill tongs)
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Frozen food defrosted correctly
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Correct uniform with hats
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No jewelry only plain wedding band
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Are staff regularly hand washing or after touching RAW item
Back yard
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All rubbish in the bins
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No sign of pest
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Correct water in decarboniser
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PPE available for decarboniser
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Rubbish recycled
Allergens
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Allergens guide on display
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Do they know how many allergens we have (14) and can they name 7
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Do they know correct procedure to prepare food for guess with allergy
