Kitchen support visit

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• 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 lean,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,ansul,ceiling and lights)

  Yes

  No

  N/A

• Are all mealstreams clean?

  Yes

  No

  N/A

• Are all the microwaves clean?

  Yes

  No

  N/A

• Are all wheels and castors clean?

  Yes

  No

  N/A

• Are the fryers clean?

  Yes

  No

  N/A

• Is all the crockery clean and in good condition?

  Yes

  No

  N/A

• Is all cutlery and the cutlery polisher clean and polished?

  Yes

  No

  N/A

• Is the chargrill clean?

  Yes

  No

  N/A

• Is the chip scuttle clean?

  Yes

  No

  N/A

• Is the clam grill clean?

  Yes

  No

  N/A

• Is the hot holding equipment clean?

  Yes

  No

  N/A

• Is the plate warmer clean and in good condition?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the rationale clean and in good condition?

  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

• Are hand washing facilities accessible,fully stocked and have the correct notices?

  Yes

  No

  N/A

• Are hand wash guidelines being followed by the staff on duty?

  Yes

  No

  N/A

• Are separate facilities available for handling raw and cooked products, and is there any risk of cross contamination?

  Yes

  No

  N/A

• Can staff demonstrate knowledge in all aspects of Food safety/hygiene to the correct level when questioned?

  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 a correct and 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

• Check if relevant call outs placed?

  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