Title Page

  • Site conducted

  • Conducted on

  • Prepared by

FOH

Bar area

  • Is hand washing station clean and stocked?

  • Are all products labelled correctly and in date? check puree, choc sauce, fruit, open milk/juices

  • Are the bar ice scoops stored out of the well, in clean container.

  • Is the allergy statement card next to each till?

  • Is Bar clean and organised

  • Is Glasswasher clean? Check Seals, Filter if possible.

  • Are the bar fridges clean?

  • Is low level cleaning being done?

  • Ask FOH & MOD member about allergy process. Are they confident with what they do?

  • Is the Ice machine clean? Free of grime, remove cover and check

  • Is the Ice scoop for the Machine stored in separate clean container with lid

  • Are the high chairs in good condition and clean? Does each have 3 straps on them?

  • Are Floor staff using labelled D1 bottles for Tables?

  • Are the bins clean? Outside and in?

  • Remove bins are they clean behind?

  • Are Coloured Milk Jugs being used?

  • Are correct coloured cloths being used for Coffee machine?

Cellar

  • Is the Cellar floor clean? Free of damage.

  • Are the Gas cylinders chained correctly?

  • Do they have correct PPE? gloves, green apron and googles? are they stored correctly

  • Is the cellar organised and clear of rubbish? Is all stock off the floor.

  • Are barrels stacked safely?

Compliance

  • Is FOH dairy completed correctly

  • Is BOH Dairy completed Correctly? check weekly sections, are errors been actioned on.

  • Are Probe calibrations being done and recorded

  • Are Fire checks all upto date?

  • Are there RA for all under 18 year old staff?

  • Is the site Outstanding eLearning up to date?

  • Is Health and Safety Poster visible and filled in correctly?

  • Has the GM reviewed risk assessments within the past 12 months?

  • Have the COSHH Risk Assessments Sheets been completed or reviewed this year?

Back of House Areas

  • All Corridors clear and free of obstructions?

  • Fire escape doors & escape routes (including external fire escape stairs) are clear and unobstructed?

  • Are store rooms organised and clean

  • Combustible material is stored away from sources of heat or ignition?

  • Is the external refuse storage area clean?

BOH

Equipment

  • Is All equipment working? is not is there callout on it?

  • Is flattop in good condition and clean? is it being regular scraped clean? is temperature correct?

  • Are gashobs clean? free of build up, no foil in underneath trays.

  • Are induction hobs clean? Check filter underneath are free of dust and grease.

  • Is salamander clean and free from build up? Trays clean

  • Is Oven clean? free of build up, door clean?

  • Fryers clean? no build up at back, inside free of grease build up. Temperature set correct, oil at 170C

  • Is oil in good condition? not smoking, can see holes at bottom of fryer

  • Microwave Clean? remove roof, check lip, filter clean.

  • Are Microwave sleaves in place and in good condition?

  • Toaster Clean? Vent Clean, crumb tray been emptied.

  • Panini Machine Clean? Temperture set correctly, No build up in groves. handles clean

  • Canopy filters in good condition, being cleaned regularly?

  • Bain Marie Clean? no build up inside.

  • Hot Hold Clean? roof Parts clean, Trays in good conditon.

  • Dishwasher clean, free of pink slime, are chemicals not empty.

  • Are Chopping boards in good condition? free of major scoring, correct ones being used.

  • Are probes in good condition? working and clean? are they numbered?

  • Is Tin opener in good condition and clean? remove head check behind.

  • Are All Fridge/Feezer seals in good condition?

  • Are Chopping Boards free of damage

Products & Dates

  • Have they got a separate Raw meat area? is equipment stored correctly.

  • Check dates in draws, is everything in date? are labels filled in correctly?

  • Check dates in walkin fridge are in date? is everything stored correctly?

  • Have all open dry store products been decanted into sealable containers and labelled 28days?

  • Are all Dry store Products in date?

  • Are all product in correct containers for storage? no reusing of purchased product tubs? i.e Ice cream Tubs

Service

  • Are Staff wearing correct uniform? Are they clean? Wearing hats? Have correct shoes

  • Are probes being used during service? are wipes available and usable?

  • Are there recipes for soups available?

  • Is the Grill set up complete? trays for each tongs?

  • Are we hot holding items at correct levels for trade?

Stock Control

  • Is stock organised nicely, are you able to see what's on site clearly?

  • Is there evidence of stock rotation, are Use First labels in use

Cleanness

  • Is Kp area clean and free of build up? Chemicals available.

  • Are 10 Bottles available for each section and full?

  • Are staff aware of 2 stage cleaning process?

  • Ask staff what contact time is (30sec)? different for raw meat (5mins)?

  • Are service fridges clean? under draws and seals.

  • Are Contact Points clean? Bump bar, fridge & microwave handles

  • Are the floors clean and free from build up?

  • Are units being pulled out regularly and cleaned? pull 2 out and check.

  • Is ceiling and vents clean? Free of dust.

  • Are equipment legs and wheels clean?

  • Are Walls clean and free from dust near the ceiling?

  • Is hand wash station stocked? Is blue roll holder and soap dispenser Clean? is there Hot water available?

  • Is there a lot of clutter? can we minimise amount of stuff?

  • Is the mop bucket clean and in good condition? Is mop head in good condition?

  • Is Low level cleaning being done, check under units and fryers?

  • Are legs, feet and wheels of equipment clean?

  • Is Electric Fly Killer working and trays clean?

Allergy Control

  • Are Red and GF Flags Avaliable?

  • Have they got seperate allergy free zone?

  • Have they got all the purple allergy equipment? is it is stored separate and in good condition and clean?

  • Are high allergy risk items stored at low level? i.e no sesame seeds on shelves.

  • Are GF Rolls stored separately from any Gluten products specially breads? Are they in sealed box?

  • Have they got the Allergy sheets for the kitchen. Are they using them?

  • Are Fryer guards and grill seperator in place?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.