Managers BOH Check

• Conducted on

  Date

• Prepared by

• Location
  Address

Audit

Critical Focus

• There were no fire exits locked or obstructed?

  Yes

  No

• There was no serious food safety issues noted such as; pest management, cross contamination concerns, OOD items?

  Yes

  No

• There were no serious systematic fire safety failings including weekly tests, new starter fire training records recorded in the DMLB?

  Yes

  No

• There were no serious Health & Safety issues not being managed by the team?

  Yes

  No

• Are the staff facilities clean and tidy?

  Yes

  No

Externals

• Is the bin area clean, secure and well maintained?

  Yes

  No

• Are all external areas and entrances, including those to the rear clean and well presented?

  Yes

  No

• Is all furniture well maintained and are all parasols/gazebos & festoon lighting secure and in good condition?

  Yes

  No

• Are all external area floors, steps, stairs and perimeter gates and fences well maintained and free from hazards?

  Yes

  No

FOH

• Are all COVID-19 physical & administrational controls in place?

  Yes

  No

• Are FOH customer areas inspected clean and well presented and maintained?

  Yes

  No

• Are the customer toilets clean, well maintained and well presented?

  Yes

  No

• Was there a fully stocked cleaning caddy available, in use and staff aware of its whereabouts?

  Yes

  No

People

• Are all body cameras, mobile panic alarms and radios being utilised by the team?

  Yes

  No

• Are all staff adhering to the appearance standards?

  Yes

  No

• Is all PPE available, in good condition and used where appropriate?

  Yes

  No

• Are all pub communication messages up to date?

  Yes

  No

• Is the daily shift planner in place with breaks assigned and is there evidence of pre-shift briefings?

  Yes

  No

• As a minimum is the current week and following weeks rota published?

  Yes

  No

Kitchen

• Are the Pot Wash and Sink areas clean?

  Yes

  No

• Are the Fryers clean and are all oil management practices in place?

  Yes

  No

• Is the Chip Scuttle clean?

  Yes

  No

• Are the Clam and Char grill clean?

  Yes

  No

• Are all ovens clean?

  Yes

  No

• Is the pizza oven and dough press clean?

  Yes

  No

• Are all equipment surfaces, worktops and shelving clean?

  Yes

  No

• Was there a clean as you go in place with appropriate cloths and sanitiser available?

  Yes

  No

• Are the Contact Points clean?

  Yes

  No

• Are the equipment wheels and casing clean?

  Yes

  No

• Are all kitchen floors, walls and ceilings clean (Inc. high level areas)?

  Yes

  No

• Are all walk in and service fridge and freezers clean?

  Yes

  No

• Is the automatic defrost and prep list up to date and in use?

  Yes

  No

• Is food labelled correctly?

  Yes

  No

• Is food stored and handled correctly?

  Yes

  No

• Are two working probes and Sanitiser wipes available, clean and in use?

  Yes

  No

• Are all temperature controls in place (including the hot hold) and documented?

  Yes

  No

• Are there any other areas to mark as clean?

  Yes

  No

• Are all areas of the kitchen, including equipment, well maintained?

  Yes

  No

Bar

• Is the ice machine cleaned as per SOP?

  Yes

  No

• Are all ice handling practices in place?

  Yes

  No

• Are the glasswashers and cupwashers clean, well maintained and contain sufficient chemicals?

  Yes

  No

• Is all glassware clean?

  Yes

  No

• Are the bar and glass wash areas clean and well presented?

  Yes

  No

• Are all spirits and wines correctly sealed and labelled?

  Yes

  No

• Are all products on the bar within BBF date?

  Yes

  No

• Is the Emergency Response Plan available and up to date?

  Yes

  No

Cellar

• Are cellar floors, walls and ceiling clean?

  Yes

  No

• Is the cellar equipment clean and well maintained?

  Yes

  No

• Are all stock lines in the cellar within bbf date and correctly rotated?

  Yes

  No

• Were all ales being conditioned in line with the SOP?

  Yes

  No

• Is there evidence line cleaning is being completed as per SOP?

  Yes

  No

• Were there any other cellar-related issues?

  Yes

  No

BOH

• Are BOH corridors and BOH areas clean and tidy?

  Yes

  No

• Are all hand wash basins clear from obstructions, clean, fully stocked and displaying the correct notices?

  Yes

  No

• Are SOPs available on the kitchen and bar tablet?

  Yes

  No

• Are all pub security measures in place?

  Yes

  No

• Are all recycling processes in place?

  Yes

  No

• There are currently no maintenance, proofing or pest contactor recommendations outstanding?

  Yes

  No

• There are no previous outstanding action points?

  Yes

  No

• Please state the Name of the Duty or Pub Manager you spoke to

• Please add any additional comments here if required

Focus

• Are all first aid boxes readily available and fully stocked?

  Yes

  No

• Are all controls in place on stairs to prevent the risk of slips, trips and falls and are open banisters suitably protected to reduce risk of customer injury?

  Yes

  No

• Where appropriate are finger guards in place and in good condition, and are door closers working correctly?

  Yes

  No

• Are all single step controls in place and are these clearly marked as a hazard (e.g. contrasting nosing, warning signs, lighting, handrails)?

  Yes

  No