Title Page
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Site conducted
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Pub Name:
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Conducted on
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Completed by:
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Service attended
- Breakfast
- Lunch
- Dinner
- Sunday
10 Point Hygiene Audit
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1. Were all foods checked labelled and in date?
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2. Were risks of cross contamination (bacteria and allergens) controlled?
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3. Were wash hand basins fully stocked with Soap, Paper Towels & Hot Water?
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4. Did the kitchen appear clean and tidy?
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5. Was the kitchen diary available and up to date with no gaps? Check previously 2 weeks
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6. Were spray bottles of sanitiser available in the kitchen?
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7. Were food handlers wearing clean washable over clothing?
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8. Were temperature probes available?
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9. Was allergen information available for current menu?
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10. Were allergen statements on all menus, boards and other food offers?
Kitchen Time
Outline of visit
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What areas are you addressing?
- MEP
- Kitchen setup
- Rota
- Ordering
- Food Quality
- Seasoning/presentation
General checks
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Are all Dish Specifications printed & accurate?
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What changes are needed?
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When will they be printed on the correct coloured paper?
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Does the House have a menu matrix?
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Is the menu balanced according to the menu matrix?
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What actions are being taken to resolve this?
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Do menu descriptions match the dish bank?
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What actions are being taken to resolve this?
Ingredients/Suppliers
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Which Only at Fullers products are in use?
- London Porter Smoked Salmon
- Tea & Hop Smoked Haddock
- Hampshire Black Pudding
- Vintage Ale Sticky Toffee
- Paul's Chocolate Brownie
- Fuller's Ice Cream
- Chalcroft Farm Beef Burger
- Mrs Owton's Bacon
- Cholla Bun
- Essential Cuisine
- Frontier Batter
- Tracklements
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Are Sherringhams Chips in use?
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When will the house be moving to Sherringhams Chips?
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Are they following the SOP for fresh chips?
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Ensure they have the SOP (FRESH CHIPS-BATCH-FULLER'S) and are now following it
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Are there any ingredient quality issues?
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Has this been reported to the relevant supplier feedback email address?
Equipment
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Are any items of heavy equipment NOT in good working order
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Details of faulty items
Equipment Item
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Which items of heavy equipment are not in good working order?
- Stoves
- Plancha
- Chargrill
- Rational
- Fryer
- Salamander
- Extraction
- Service Fridges/Freezer
- Walk-in Fridge/Freezer
- Greasetrap
- Other
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Other equipment Item
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Overview of fault
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Length of fault
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Reported to estates?
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Ensure it is reported without delay
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Ensure this is followed up if there has been a delayed response
Structural
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Are there any structural issues that need to be addressed?
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Details of structural issues
Structural Item
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What structural issues are there?
- Flooring
- Fly Screens
- Walls
- Plumbing
- Roofing/Ceiling
- Lighting
- Bin Area
- BBQ Area
- Other
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Area
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Overview of issue
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Length of fault
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Reported to estates?
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Ensure it is reported without delay
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Ensure this is followed up if there has been a delayed response
Follow up & Sign Off
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Action List & Timeframes
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Actions & Timeframes agreed by Senior Chef:
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Actions & Timeframes agreed by Executive Chef