Title Page
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Conducted on
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Auditor
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Location
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Leader on duty
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Chef in charge on duty
Audit
Practices
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Refrigerated storage should not exceed 5°C / freezing storage is -18°C to - 22°C<br><br>All refrigerated storage should be at 5°C or less. This should be seen as an upper limit. - All freezing storage should be at -18°C to - 22°C This should be seen as an upper limit.
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Sweet display must be kept at (4 - 6)° Celsius
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Defrosting carried out under refrigeration (overnight) and no evidence of uncontrolled defrosting<br><br> - Team members should be managing prep levels by placing dated frozen foods under refrigeration to defrost for the following day at the end of evening service. This defrost should be done to an appropriate par level. If 'emergency' defrost is required, then it should be carefully controlled and done as an exception, rather than a standard practice.
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Hot food held at least at 63°C, all holding units including displays checked & recorded<br><br>Food that is hot held must be kept at least 63°C, and this temperature must be checked and recorded at least once per day.
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Baklava display must be kept at (30)° Celsius
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Food reheated to correct temperature, records available<br><br>Reheated food must be reheated to at least 75C for 30 seconds. This must be recorded as appropriate.
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Receiving temperatures recorded<br> <br> Every chilled or frozen receiving must be checked and documented. Reject above 8° or -12° Celsius
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Delivery stored within correct timescales<br> <br> Refrigerate chilled and frozen food must be stored within 15 minutes following delivery.
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Correct day dotting practice being followed<br><br>Food should be dated with a maximum of day of production or defrosting.
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No evidence of redotting<br><br>Food may not be re-day dotted, and any clear evidence of this will be TREATED SERIOUSLY. To prevent any confusion and to show good washing practices, old day dots should be removed then containers are washed.
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No food past Use by date<br><br>No food past its Use By date, in the kitchen or storage units. If food has been put to one side for any reason, it must be clearly labelled as not for use.
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High risk food covered<br> <br> All high risk food must be covered during storage. Saladettes may be uncovered where appropriate.<br>
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High Risk food not left out at room temperature<br> <br> High risk foods requiring refrigeration must be refrigerated, except during preparation.
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If food is chilled for later service, all controls and records present<br><br>Where food is cooked, then chilled for later use, a record must be made verifying it is refrigerated within 90 mins.
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Is walk in freezing policy followed<br><br>if freezing food inside walk in freezer, it should be frozen ideally on receipt or production, but in any case no less than 3 days before it's use . It must be frozen and marked with a frozen on, and defrost by date, giving no more than 3 months life.
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Are raw meat & unwashed vegetables prepared prior to opening either in dedicated raw prep area or in low risk areas where ready to eat food is not subsequently prepared.<br><br> All raw prep should be carried out prior to opening. This should be done in a suitable location if the design and layout of the kitchen allows, a dedicated area should be set aside and signed as the raw prep area.
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Food protected from contamination during preparation and service<br><br> Appropriate separation of raw and high risk food needs to be maintained during both production and service. This would include proper spacing in any fridge or salad unit, but also operational practices such as limiting handling of raw items such as eggs during service.
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Unwashed veg stored correctly to prevent cross-contamination.<br><br> Unwashed vegetables that are not ready to eat must be stored so they cannot contaminate high risk foods.
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Other food stored correctly to avoid cross contamination.<br><br> Where possible store raw and ready to eat food in different fridges and freezers. If storage is in the same fridge or freezer, follow this top down layout: Dairy, Cooked meat, Salad, Vegetables, eggs, Raw meat, Raw fish.
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All food waste disposed of in appropriate manner<br><br> Food waste must be appropriately discarded, into refuse bags and it must be clearly recorded in waste sheet.<br>
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Color coded Boards / Knife/utensils available and being used & kept separate ?<br><br> All cutting boards must be done as follows:- red board, red handled knife using for meat / yellow board, yellow handled knife using for chicken / green board, green handled knife using for Veg / brown board, brown handled knife using for cooked meat / blue board, blue handled knife using for fish whiteboard, white handled knife using for dairies, Any equipment used for the preparation of raw meat and raw chicken must be stored where it does not come into contact with other utensils. (Boards must be in good condition.)
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No risk of chemical contamination.<br><br> While appropriate chemicals may be available for Clean as you go, bulk stores of chemicals should be stored away from food items and certainly below any food, and there should be no inappropriate chemicals in areas where they could contaminate food. All chemicals should be labelled and stored in appropriate containers.
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No risk of physical contamination.<br><br>Food should be covered, team members should follow the personal hygiene policy and jewellery policy, there should be no pest access.
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Disposable aprons available and being used as required when meat preparation is taking place<br><br>Disposable aprons must be available in the kitchen, and be used during meat prep. N.B does not apply in sites where meat is only decanted from box to fridge & fridge to griddle.
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Wash hand basins provided with liquid soap, hand sanitizer and disposable towels in dispensers ?<br>Wash hand basins used only for hand washing.
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Did food handlers wash their hands. Do they demonstrate correct procedure - Name food handler in report if not.
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Bread and simit quantity levels acceptable?
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Is all products weighed out properly?
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Sini cloths free of smell and in a good condition ?
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Appropriate number of sini clothes available and in good condition to be used for the next day operations. <br><br> At least 30 pcs of sini cloth must be available at all times.
F & B Restaurant Visit
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Team member have sufficient knowledge and training to explain the menu? (name a team member who is not)<br> <br> understanding your menu will increase your upselling, improve guest experience, and make your restaurant stand out from the crowd. menu is considered the most important internal control of the foodservice operation. The menu is the primary determinant of the operation's budget and provides a large piece of the operation's identity. you have to become an experts on every dish and drink you are serving.
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Is the overall level of energy, organisation, efficiency, timing, speed, communication and speech within the dining room appropriate?
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Supervisor or Leader on the floor.
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Sini breakfast served with 5 minutes of order.
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Menemen served with 7 minutes of order.
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Right plate presentation was served
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Person delivering food knows who gets what.
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Portions sizes appropriate
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Beverages refilled in a timely manner
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Is the offering of beverage and water refill timely and appropriate?
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Are all team members in proper uniform? ( Name a team member if not)
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Does the restaurant smell fresh and clean?
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Table spotless when seated, free of any dirties.
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Chairs and seats clean and free of food particles.
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Are the tables and chairs in good repair?
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side station and tabletop items clean and in order, is the drawers clean and organised ?
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Is the decor in the dining area in good repair?
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Are the ambient lighting, plants and music levels appropriate?
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All light fixtures are working.
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Floors clean and free of stains and excessive wear.
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Is the external signage appropriate, noticeable and well illuminated
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Light fixtures free of dust, dirt and spots.
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Booth frames, window sills and other surfaces clean and polished.
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Are tables fully cleared prior to serve bell?
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Is anything said to the guest during payment to encourage their return
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On leaving the restaurant are guests thanked ? Is the bill closed in a timely manner ?
Cleaning and Sanitisation
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<br>Appropriate Cleaning schedule available, fully completed by team members and signed by restaurant leader<br><br>The cleaning schedule should match the restaurant, ensuring all areas and equipment are covered. It must be signed by team members and restaurant leader. The record should show issues - and not just be a tick box exercise.<br>
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Sanitizer available and regularly used<br> <br> Sanitizer must be made up into an appropriate number of spray bottles, and be available in kitchen, counter, bar areas and for clean as you go.
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Evidence of clean as you go. <br> There should be no evidence of built up dirt/debris on prep surfaces, cleaning equipment must be to hand, and there should be no more than a limited amount of food debris on the floor during service times.
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Disposable cloths/Paper towels used for sanitizing surface🧻 <br> <br>Only disposable cloths or paper towels should be used for sanitizing food and hand contact surfaces in the kitchen.
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Mops kept clean and/or dried between use<br><br> The kitchen team should be keeping mops clean, and allowing them to dry out between use. Keeping mops in buckets of dirty water is not allowed.
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Walls clean. <br> <br> The walls need to be in a clean, hygienic condition. All areas do not need a daily clean, but appropriate sections should be wiped down as part of daily cleaning, and all areas should be appropriately cleaned.
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Floors and floor/wall junctions clean<br><br>The floor should be cleaned to an appropriate level, including under equipment, but equipment must be pulled out where possible on at least a weekly basis for cleaning. The junctions of the wall/floor junctions should be kept suitably clean, as these are areas dirt of then builds up. If this area is damaged, there should be evidence it has been reported to maintenance department for repair.
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Freezers / fridges clean<br><br>All areas of refrigeration equipment should be clean, with no evidence of spillages. Dust should be cleaned from any vents.
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Freezers and fridges defrosted<br><br> There should be no excessive build-up of ice. Where blower units are dripping ice or water, this should be reported to maintenance department for action.
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Ovens/microwaves clean / waffle machine<br><br>The inside of microwaves must be kept clean, along with all hand contact surfaces. Any rear vents should also be kept free of dust. waffles machine should be clean and free of residue.
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Refuse areas clean<br><br>The external and internal bin areas must be kept in a clean and hygienic condition. Refuse must be bagged in the bins, bin lids should be kept closed.
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Sinks/wash hand basins clean<br><br>The sink and wash hand basin must be kept hygienically clean.
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Dishwasher clean<br><br> The inside of the dishwasher must by hygienically clean, with evidence it is properly drained and cleaned at the end of each day.
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Is the cleaning equipment clean, in good repair and stored appropriately after use?
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Correct application of sanitiser & team members appropriately trained
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Chopping boards, knives, slicers, etc, sanitised / washed after use
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Salad wash available & used
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Detergent sanitiser used in dishwasher
Ice Machine
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Interior / Exterior of ice machine free of mold/rust/build-up
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No foreign bodies in ice machine - bottles etc.<br><br>The ice machine should only have ice in it - no drinks bottles etc.
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Ice scoop correctly stored in clean plastic container<br><br>The ice machine scoop must be stored out of the ice machine in a clean, dry washable container. Storage in sanitizer is not allowed.
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Ice machine cleaning and sanitizing procedure implemented and followed
Structure
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Cooking equipment in good repair<br><br>Cooking equipment should be in such a state of repair that they operate safely and achieve the correct temperatures, but also present cleanable surfaces. Defects that can be shown to be in the process of maintenance action it should be labeled and not exceed 1 week old without repair.
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Refrigerated equipment in good state of repair.<br><br> Refrigeration equipment should be in such a state of repair that they operate safely and achieve the correct temperatures, but also present cleanable surfaces. Defects that can be shown to be in the process of maintenance action should not exceed 1 week old.
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General structure walls, floors and ceilings in good repair<br><br>These surfaces should be well maintained. There may be minor defects, but there should be documentary evidence they are being addressed.
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Preparation areas in good state of repair<br><br> Prep areas must be appropriate for the task, and any damage should be managed to prevent contamination, but also logged for repair.
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Cupboards and storage areas in good state of repair<br><br> Storage areas should present clean, washable surfaces, and be in suitable repair.
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Insect killers clean and units working<br><br>Insect killers is clean and working properly<br>and sticky pad is in place.
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Pest record recommendation <br><br>Proof that these recommendations are being followed must be seen, such as reactive maintenance. A visit should have taken place within the last 8 weeks (Normal frequency is 4 weeks) a copy of the report must be available to view.
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No evidence of pest activity or infestation<br><br>There must be no evidence of pest activity. This may include actual sightings, but could include droppings or other indicators. An initial step would be improved cleaning and an urgent pest contractor call-out.
Paperwork Completion / Training
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All kitchen team member have completed basic food hygiene training<br><br>Kitchen team members must have completed a level 2 food hygiene and food safety certificate. a copy of the certificate must be in their team member folder.
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Do cleaning records accurately reflect conditions seen during audit?<br><br> Team members and leaders have to record they have completed daily and weekly cleaning. This cleaning record should be factual, so if there are any areas that are not clean, this should be reflected in the cleaning records.
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Opening and closing procedures accurately recorded<br><br> The opening and closing procedure is done by chef's / leaders on duty, and this needs to be factual.
Safety and Security
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Are all fire extinguishers charged and properly stored?
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Are employees following all safety procedures?
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Are wet floor signs used and in good repair?
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Are the MSDS sheet posted?
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Is the first aid kit full and available for team members?
Chemicals
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Chemicals are properly labeled and stored
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Material Safety Data Sheets (MSDS) available for all chemicals
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Is there any chemical misuse ?
Process Arrangements
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Food premises registration document available and valid ? is there any Baladiya fine or warning to be followed up ?
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Process documentation available, signed & dated ?
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All baladiya cards are updated and available?
Team Member Exam
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Can kitchen team state at what temperature a chilled and frozen delivery should be rejected?<br><br> - Chilled delivery should be rejected if it is above 8°C, frozen if above -12°C
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Can kitchen team state at what temperature food should be reheated to?<br><br> - Food should be re heated to 75°C for 30 Seconds / 82°C in Scotland. There may be lower temperatures for specialist re-heating.
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Can kitchen team state what actions should be taken in the event of a freezer breakdown?<br><br> - If freezer is running above -12°C, physically check that food is still frozen. If it is, transfer to another freezer. If defrost has commenced, probe food and if below 8°C, transfer to fridge and apply day dot. Do not refreeze defrosted food. If food temperature has risen above 8°C, discard it.
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Can you tell me the maximum time allowed for a chilled / frozen delivery to be put away?<br><br> - Refrigerate chilled and frozen must be stored within 15 minutes following delivery.
Findings
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Finding
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Finding
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