Opportunity to Improve Questions
This section covers personal hygiene and is marked graded on the opportunity to improve standards and procedures around each statement. The statement questions are evenly weighted and therefore each one is as important as the others.
Observation or evidence that team members allowed to continue preparing food when they become ill.
Hair untidy, dirty, not ties back, too long or uncovered (does not apply to bar/waiting team members)
Team members observed wearing protective clothing off site
Outdoor clothing and/or personal belongings stored in food areas
Visitors entering the kitchen not wearing protective clothing including hats (hat as a minimum standard for contractors), a spare hat and coat for visitors should be available.
Team members observed tasting food with an unhygienic utensil
Hand wash basin obstructed by equipment, utensils or being used inappropriately
Inadequate provision of soap and hand washing facilities
Untidy or dirty team members facilities - discuss with manager if contract cleaners are to clean staff room.
Jewellery or false nails being worn and exposed (including watch) except plain wedding ring and sleeper earrings.
Cuts, sores not covered with blue, clean plasters/dressings, or no plasters available.
Team members wearing inadequate or dirty (or failing to wear) protective clothing/uniform including hats.
Thorough washing and drying of hands not occurring after possible contamination
Team members found spitting or smoking in food areas, eating or drinking whilst handling food, coughing or sneezing over food.
Food not discarded after team member contamination.
Food purchased from a none-approved supplier (allowed to use supermarkets but not corner shops)
Food products accepted beyond the 'best before'/'use by' date.
Food accepted with evidence of damage or inadequate packaging or signs of contamination
Incorrect stock rotation
Raw food stored above cooked or ready to eat food including raw eggs
Presence of chilled/high risk food outside of shelf life
Food not decanted from opened cans to prevent metal contamination of contents
Chilled or frozen food incorrectly labelled/not labelled
Appropriate action not taken when fridge exceeds critical limit of 8 degrees
Food not held in freezer at correct temperature of -18 degrees or colder.
Presence of food outside shelf life.
Appropriate action not taken when freezer exceeds critical limit of -18 degrees.
Food not stored/wrapped/covered so as to prevent a risk of contamination (chilled food only).
Food which has defrosted has been re-frozen.
Freezer requires defrosting
Food stored in damaged packaging (cracked/burned tubs/dented or blown cans etc).
Unfit food or unmarked unsaleable food found on site i.e. mouldy food.
Presence of food outside shelf life - ambient (dry goods)
Food stored on the floor.
Dry/ambient food stored incorrectly labelled.
Chilled and frozen foods not stored within 30 minutes of delivery. All frozen food must be transferred to frozen storage within 1 hour of delivery to preserve food safety and quality.
Temperature of food which should be held chilled found above 8 degrees
Defrosting food is not labelled correctly, uncovered or evenly spaced and single layered.
Food not thoroughly defrosted before cooking/reheating or defrosting at ambient.
Incorrect colour coded boards/utensils being used.
Boards, utensils or other food contact surfaces not being cleaned and sanitised between different products.
Inadequate separation between raw and cooked/ready to eat products
Food being prepared in an area where structure presents a risk of foreign body contamination.
Evidence that ready to eat foods are held at ambient temperature for too long.
Clean chopping boards are racked upright when not in use and free of damage.
Produce not washed in cold running water in the food prep sink.
Washed produce not stored in clean, dry, covered container.
Upon completion of cooking, food is not immediately served, hot held or cooling procedure commenced.
Core temperature of 75 degrees or hotter not reached.
cooled food over 8 degrees after 4 hours from end of cooking without appropriate action taken.
Food exposed to a risk of contamination post cooking.
Food being cooled in excessively large portion sizes (e.g.: over 50mm)
Hot food being placed directly in the chiller to the detriment of stored product.
Bain Marie's, warming cupboards, hot holding equipment used to reheat foods.
Food products reheated more than once.
In-house cooked product re-used to extend shelf life.
Food not reheated to minimum core temperature of 75 degrees (82 degrees in Scotland)
Food has not reached 10 degrees or colder before freezing.
Hot holding equipment has not reached its operating temperature before use.
Food that has fallen below 65 degrees being reheated.
'Topping up' observed.
Food fallen below 65 degrees not consumed within 2 hours or discarded.
Displayed chilled food temperatures not maintained below 8 degrees
High risk foods displayed at more than 8 degrees for longer than 4 hours
Chilled display unit used before reaching correct operating temperature
Displayed chilled food stored above load limit
Chill display unit used to cool ambient or hot products
Risk of cross contamination presented to displayed chilled food
'Topping up' observed
Serving spoons/tongs dirty
Food in display units not adequately screened/protected
Evidence of cross contamination from hands, cloths, crockery, cutlery or glassware used.
Damaged, dirty or defective trays, crockery, cutlery or glassware used.
Direct contact with food observed - look for use of gloves on deli bars
Probe thermometer not available or not sanitised before taking food temperatures
Preparation areas not thoroughly swept and cleaned down after completion of maintenance work.
Damaged utensils and equipment in use
Presence of practices likely to present a risk of foreign body contamination
Glass and crockery breakages not handled correctly
Glassware not stored upside down on plastic matting.
Glassware stored above food products.
Lion quality standard eggs or eggs from an approved scheme must be used.
Egg shells and packaging not discarded carefully posing cross contamination risk.
Ice scoop not stored in clean dry container
Use of glass as an ice scoop
No segregated raw meat preparation area or no segregation of activity with time controls
No designated raw meat handling equipment and utensils
Inadequate cleaning and disinfection of raw meat prep areas and equipment
Incorrect use of tongs and utensils on the grill
Raw meat being washed
Insufficient hand washing being carried out during preparation of raw meat/veg
Incorrect vegetable and salad garnish washing procedures in place
Kitchen layout does not allow adequate separation of raw and cooked/ready to eat food handling stations
Kitchen has no dedicated food preparation sink with fresh cold running water
Damaged/cracked/missing wall tiles
The walls are not continuous, smooth or cleanable surfaces in all places
Dampness or mould growth to wall surfaces
Structural movement to walls
Unsuitable or damaged floor coverings. The floors are not continuous, smooth or cleanable surfaces in all places
Absorbent floor finishes
Uneven floor finishes
Wall/floor junctions that are difficult to clean
Ceiling covering damaged
Dampness found on ceiling surfaces
Excessive staining of ceiling structure/evidence of recent water leak
Broken, inadequate or defective lighting
Broken or missing diffusers to lights
Defective or insufficient ventilation or extraction
Missing grease filter to ventilation canopy
Blocked drains or pipes (in food room) and broken or defective plumbing or drainage
Absence of potable water
Insufficient hand wash basins to each food area (including bar)
Hand wash basin in food areas not provided with hot and cold running water
Glasswasher not operating effectively
Fridge/Freezer fails to hold target temperature
Poor condition of fridge/freezer including shelving, racking, seals, damage to lids/fabric
Broken, rusting or damaged cooking equipment
Hot holding/cooking equipment incapable of achieving target temperature
Condition of other worn/damaged equipment or work surface: not fit for use
Unsatisfactory provision of guest toilet facilities
No locks to cubicle doors
Hand wash basin not provided with hot and cold running water, soap and hand drying facilities
Inadequate provision of storage for team members' clothing
Unsatisfactory provision of team members' toilet facilities
Hand wash basin not available within team members' toilets with immediate hot and cold running water
Inadequate structural proofing against pest infestation
External surrounding of food premises encourage pest infestation
Refuse not collected regularly, area not kept clean, insufficient bins or have ill fitting lids
Evidence of pests found on site
Good housekeeping not maintained
Refuse from food areas not cleared away on a regular basis
EFK not maintained or cleaned weekly
Unscreened doors and windows to food rooms kept open
Baits/traps handled by team members
Inadequate segregation of internal waste containers from food
Insufficient internal waste containers
Pest contractors recommendations not actioned or pest operating procedure not implemented
Cleaning chemical not segregated from stored food
Cleaning regime/schedule not available/items missing or clearly not in use
Correct chemicals not being used (or incorrect dilutions/contact times) for tasks as per cleaning schedule
Cleaning chemicals stored in food or unmarked containers
Soiled cleaning cloths used
The same cleaning equipment used to clean food contact surfaces and walls/floors
Chemicals used from non-nominated suppliers
'Clean as you go' policy not evident
Minor build up of grime, grease, food debris etc. to food contact surfaces, equipment, walls, floors
Major build up of grime, grease, food debris etc. to food contact surfaces, equipment, walls, floors
Ingrained build up of grime, grease, food debris etc. to food contact surfaces, equipment, walls, floors
Sanitiser not available
Cleaning equipment in a dirty condition
Incorrect dishwasher temperatures maintained: wash water 58 degrees, rinse/steam 80 degrees or hotter (Low temperature method used with sanitising rinse)
Dishwasher items are not checked to ensure that they emerge 'hot to touch' and free from food or lipstick
Dishwasher items are not allowed to air dry
Seals, jets, interior surfaces and filters are not maintained to ensure that they are clean and effective
Checks to water softening, detergent and rinse aid not made at the start of session
Dishwasher not operative or defective and not reported
Cool or dirty water used for manual cleaning
Manual cleaning taking place in non designated sinks
Is the most up to date HACCP and policy in use and available?
Food hygiene awareness training or staff induction records not up to date or available for inspection
Critical food safety due diligence records not being maintained
Additional food safety concerns that were identified by the auditor as described on the report
Discarded food is not recorded
Allergy awareness policy/information is not readily available
Knowledge of staff indicated that further training was needed
Allergen information was not up to date
Food allergies and intolerance signposting was not displayed
What is an allergic reaction?
What do you do if a customer asks if there is an allergen in their meal?
Where do you get the allergen information from to confirm the presence/non presence of any allergenic foods?
If a customer has an allergic reaction what should you do?
Heavy Weighted Questions
Is all H&S, statutory signage on display and in date? (E.g. H&S certificate, EL certificate, first aid or appointed persons list, H&S law poster)
Are all statutory testing certificates in place and current?
Has the front of house diary been completed and relevant sections signed off?
Is H&S training up to date and records completed?
Are FOH and BOH areas being effectively managed to control the risk of slips, trips and falls?
Is there a process in place to ensure that leaking equipment is dealt with to reduce the risk of slips?
Is there suitable supply of hot and cold running water throughout the rest of the premises (excluding the kitchen, which is dealt with under a different section)?
Are the customer toilets in a clean and safe condition?
Are all areas (FOH, BOH, Cellar, Kitchen, Bars, External) free from accumulation of refuse?
Is broken glass being disposed of safely?
Are suitable first aid arrangements in place?
Is appropriate PPE available, with staff awareness of why/when it is required and is there evidence to suggest that it is actually being used?
Site specific Risk Assessments have been reviewed and trained to the relevant team members in the past 12 months, or sooner in the event of a new manager, an accident or change in the workplace layout
Staff can demonstrate a good knowledge/understanding of the protective and preventative measures required for carrying out medium to high risk tasks outlines in the risk assessments. (I.e. cleaning of a fryer, manual handling, knife use and sharpening etc).
Where necessary have the premises implemented appropriate control measures in relation to the management of noise at work?
Have all accidents/incidents been reported to the Manager and to the company consultants and actions taken to prevent re-occurrence?
Accident procedures: Do all staff know the procedures to follow in relation to the recording and reporting of accidents?
Are adequate gas safety arrangements in place and being followed?
Are gas cylinders being stored safely?
Are lifts and hoists being used correctly and safe systems of work followed, including access to high levels?
Are beer lines being cleaned correctly and procedures followed?
Are all deliveries and transfer or crates, barrels (including the delivery through outside cellar hatches especially when they are in public areas) and food being carried out correctly and associated hazards controlled in relation to manual handling and delivery risk assessments?
Is the storage of crates, barrels and food deliveries being carried out correctly and associated hazards controlled in relation to manual handling and control of associated hazards?
Moving of barrels/crates does not create a significant risk of injury and is being carried out in a safe manner?
When questioned members of staff are able to clearly identify the limited role they must have during beer deliveries into the cellar, and that the operation is carried out by draymen.
Is manual handling controlled throughout the premises?
Is all lighting throughout the premises in good working order?
Are only authorised chemicals being used at the premises and chemicals being stored correctly and COSHH guidelines followed?
Is the equipment and all areas noted during the audit in a good condition?
Are baby changing unit in a safe and secure condition?
Are gas patio heaters being used correctly and associated gas cylinders stored safely?
Are contractors being managed whilst working at the premises?
Where possible are controls in place to manage the risk of legionella?
Are there any obvious risks to children within the venue, in particular gaps between the balustrades?
Balustrades were found with a gap of more than 10cm of width on landings or stairs which would put children at risk of falling through
Are there any repeat contraventions from the previous audit in the H&S section?
Is a certified copy of the premises license summary displayed at the premises?
Is a full copy of the premises licence available?
Are management aware of the conditions attached to the licence and are they being adhered to by the premises?
Is a section 57 notice on display, next to the premises licence summary?
Do all personal license holders carry on their person their personal license ready for inspection?
Are price lists provided to comply with trading standards requirements?
Evidence of adherence to company policy in respect of underage sales
Is a form of authorisation completed for all employees?
Have all employees received appropriate training in relation to licensing matters and are records available to reflect the training?
Is CCTV available and the relevant signage in view?
Is the incident log and due diligence log being completed fully as required?
Are all changes in levels to floors in the public areas highlighted?
If applicable on door staff nights only, is the relevant sections regarding the condition of floors, stairs and toilets being completed in the door staff due diligence book?
Outside of trading hours and particularly where site is a multiple bar operation, are any open bottles sealed to prevent alcohol evaporation?
Are disabled facilities adequate?
Is the disabled toilet clean and free from storage?
Have all employees received fire safety training at induction (including doorstaff) and at the routine intervals followed as documented in the fire log book, not the online system?
Is the fire precautions checklist being completed on a daily basis?
Is the weekly fire alarm test being completed and recorded?
Is the fire exit route check being completed on a monthly basis?
Is the emergency lighting being tested on a monthly basis and records being kept accordingly?
Is the premises fire risk assessment available and being followed by the premises?
Has the fire evacuation drill taken place in the last six months?
Are there any repeat contraventions from the last audit in the fire section?
Are the fire extinguishers in the correct location, well mounted or in a floor stand and not obstructed, a fire blanket and a fire extinguisher suitable for use on oil fires located in the vicinity of the fryer and are they easily accessible?
Are fire extinguishers in good condition, have correct pressure, pin inserted and tag in place?
Is the fire alarm panel operational?
Are all fire detectors not obstructed or covered and all areas covered by appropriate detection?
Is the no smoking policy being followed and is smoking being managed in outside areas?
Is the routine maintenance being carried out on all the passive fire precautions provided at the premises?
Are all plant rooms free from combustible materials?
Are fire access and egress routes well maintained and free from obstruction?
Are all fire exit doors unlocked and available for use?
Are the canopy, grills and filters free from grease build up which is likely to present a fire hazard?
Are all canopy filters in place?
Is there an excess of combustible materials located in a high risk area?
Is the manager on duty able to demonstrate the alarm test procedure?
Are the staff and doorstaff aware of the fire assembly point?
Are all staff and doorstaff aware of how to raise the alarm in the event of a fire or emergency?
Are appropriate and adequate fire exit signage, fire action notices and general fire signage in place?
Are all illuminated fire exit signs in good working order?