KSV

Are the staff facilities clean, tidy, fully stocked and well maintained?

Are all staff wearing clean and correct uniform?

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

Is the kitchen equipment clean?

Is the kitchen structure clean - including floors, walls and ceilings?

Was there a "clean as you go regime" in place (SOP - K0016)?

Is food being stored in line with company policy?

Are there a minimum of two working probes available, clean and in use throughout service?

Are fridge and freezer temperature controls in place (including deliveries)?

Are hot and cold temperatures being recorded accurately?

Is food labeling & dating found to be in line with company policy?

Are raw foods (eggs, meat, fish) being handled, prepared and stored in line with company policy?

Are unwashed veg, salad and fruit being handled and stored in line with company policy. (SOP - K0087)

Can staff demonstrate knowledge in all aspects of Food Safety/Hygiene to the correct level when questioned?

Is the SOP folder available, up to date and clean? Is SOP of the week known to the team?

Is there a full set of Decarboniser PPE available, in use and in good condition?

Are gas safety chains attached and stickers in place?

Have all noted maintenance issues been actioned/followed up?

Are chemicals being stored and used correctly?

Are there no pest issues and no evidence of pest issues?

Are hot holding procedures being followed?

There are additional comments (e.g. positives) which should be added to this visit report.

Are customer complaints and feedback being used by the team to improve the customer journey?

Does the Kitchen Manager complete Front of House shifts?

Does the KM take an active role in all FOH activity?

Are the pub achieving the company CQSMA average?

Is food visually being prepared in line with dish specification?

Is the number of floor staff sufficient for achieving FDT's/% of late order targets and for building sales?

Are pagers being used effectively?

Is Trip Advisor being regularly reviewed and feedback given?

Is the pub using social media to promote its food offer?

There are additional comments (e.g. positives) which should be added to this visit report.

Is the KM/KSL aware of the current food sales performance and LFL sales performance?

Is a plan in place for increasing sales and volumes e.g. Get me 10% plan?

Are ordering levels in line with forecasted sales?

Is the prep & defrost calculator being completed to allow for 100% food availability and sales growth?

Are the team using restricted stock effectively e.g. for low stock holding items and on Club nights to reflect<br>availability?

Are up to date fridge/freezer plans in place and being followed?

Is hot holding documentation up to date and levels in place for current sales volume?

Is there a plan in place to improve FDTs and % of late orders?

Are pre-shift briefings being completed and is a daily planner to allocate workstations in use?

Is the communications board up to date?

Is the local competition reviewed regularly?

There are additional comments (e.g. positives) which should be added to this visit report.

Are all end of night tasks being completed to the expected standard in line with SOPS and DMLB?

Are all pre-opening tasks being completed to the expected standard in line with SOPS prior to opening?

Is the daily kitchen card completed accurately?

Is the KDMLB up to date for the time of day?

Are all work stations set up to correctly?

Are all previous action points completed from previous Head Office visits?

Are energy management practices in place and is an energy champion nominated?

Are recycling practices in place?

Are oil management practices in place?

There are additional comments (e.g. positives) which should be added to this visit report.

Are the Duty Management team completing regular kitchen shifts?

Does the KM hold regular team meetings?

Is the KM involved in weekly Management meetings?

Are regular 1 to 1's and 6 monthly appraisals being completed with team members.

Are there sufficient staff recruited to cover all shifts required in line with forecasted sales and future sales<br>growth.

Is the KM/KSL implementing the learning from Catering Academy

Is there a clear succession plan in place?

There are additional comments (e.g. positives) which should be added to this visit report.

Has the previous audit report been reviewed?

Are the pub stock reports being regularly reviewed and utilised?

Is the KM reviewing voids/refunds/management feeding/discounts on a daily basis and action being taken to<br>reduce the issues noted?

Are grab tests and food line checks in place?

Is pre-portioning being completed and 24 hour prep in use?

Are food wastage procedures being followed?

Are other stock control measures in place?

There are additional comments (e.g. positives) which should be added to this visit report.