Managing The Law Audit

Information

Document No.
Audit Title
Client / Site
Conducted on
Prepared by
Location
Personnel

PETROL FILLING STATION

Are the Fresh Food Cabinets Clean?
Does Every Cabinet have the correct temperature indicator clearly and correctly displayed and positioned in every module? 5 Chilled Food F Freezer Shelf edge stripping, 2nd shelf down, right hand size
Products checked in the sandwich/snack cabinet are within their date code?
Do all products have the correct shelf edge label clearly displayed In front of the product?
Are Stock rooms Clean and tidy ?
Are the Kiosk and Forecourt free from trip hazards?
Are Ecolab "Cleaning the Petrol Forecourt"' " Cleaning the Petrol Filling Station", "Cleaning the Petrol Kiosk", "Products to Use" charts all available in the Safe & Legal Record?
Is the Forecourt free of litter & Debris?
Have the Forecourt Interceptors been cleaned/emptied in the past 2 years and the certificate available
Are the following legal notices displayed? Age Restriction, prohibition of portable transmitting equipment (mobile phones) and no smoking.
Is the Safe & Legal being used correctly?

TOILETS

Are the Customer Toilets & Basins Clean, with no marks or stains
Are all staff toilets and basins clean, with no marks or stains
Is the floor of the customer toilets free from slip & trip hazards?
Is the floor of the staff toilets free from slip & trip hazards ?

COUNTERS GENERAL

Are the Counters Manager's daily checks being completed correctly and do the records for today match your findings during the audit?
When staff move between raw nod cooked food counters, do they change aprons, white coats and wash their hands ?
Is the Safe & Legal Record being completed correctly and do he records for today match your findings during the audit?
Are there working electric fly killing units located in the Counters area and no evidence of flying insects?
Are the Counter areas free from pests and signs of pest damage?

DELI

Are all staff working on the counter wearing company approved safety shoes?
Do all staff have the correct uniform Including hats , coats, jackets and aprons as appropriate? Deli - blue trilby hat, white chefs jacket and plain blue apron
Do all staff have neat short all tied back hair and are they following the jewellery and nails policy?
Are all hand wash basins accessible, clean have Ecolab soap, hot water and a working hand dryer or disposable hand towels
In relation to staff observed handling product, When they returned to the counter after a break, Blow their nose, Touch their hair, Or dispose of refuse using their hands, Do they wash their hands using soap in the designated wash hand basin?
Are chilled products kept in the cold chain before and after preparation?
Are all preparation surfaces clean.
Are all meat slices in a clean condition?
Are serving utensils and equipment in a clean condition?
Are the chopping boards in clean and undamaged condition?
Do staff always use non-touch techniques when handling ready to eat products?
Are correct temperature indicators used in fridges, are they positioned correctly and do the staff know how to use them to record temperatures? A large five indicator for the chilled food walk-in fridge White counter bracket with a five indicator for the deli counter
Temperature indicators that are showing are recorded in the safe and legal record following the correct procedure
Are the right colour coded utensils equipment and cutting boards available and are staff aware of the correct colour to be use
Are cured and continental meats separated from other products?
Do all products have point-of-sale tickets and correct date codes marked on the back with chinograph pen?
If the product is not suitable for sale has it been removed from sale?
Are all display cabinets not over filled and are all airflow grills free from obstruction to ensure good airflow to aid temperature control
Are only ready to eat black puddings displayed on the deli counter in the cooked meat section Matherson's's ?
Are blue cloths available to clean ready to eat preparation and work surfaces?
Do Staff use separate clearly labelled slicers for cooked meats and continental meats?
Do stuff have and use the correct Ecolab chemicals and is the correct PPE used?
Are sinks marked with dilution markings
Is the following documentation at the back of the safe and legal book Cleaning the deli counter Details on each chemical needed to clean that department A document showing how to use the chemicals
Is any defective equipment within the department taken out of use, reported to the in-store technician or Tesco maintenance and are defects recorded in the safe and legal record book?
Is the Tesco slicer manual available in store
Is the floor free from slip and trip hazards
In relation to all staff seen using the meat slicer have they been trained to Bronze 7 on know your stuff for the Deli Counter?
Are all stored products sealed and covered
Are raw bacon and sausage products and raw black puddings (Hall 's and Bury's brands) displayed on the deli counter
Are products displayed with approved display aids only

HOT DELI

Do all staff have the correct uniform on? Hats Blue Trilby Paper Hats are compliant Cooked - white chefs jacket & Blue Apron Raw - white coat and red striped apron
Are all staff working on the Counter wearing Company approved safety shoes?
Are all wash and basins accessible, clean, have Ecolab soap, hot water and a working hand dryer or disposable towels?
Do all staff have neat, short, tied back hair and are they following the jewellery & nail policies ?
In relation to staff observed handling products, when they return to the counter after a break, blow their nose, touch their hair, or dispose of refuse using their hands, do they wash their hands using soap in a designated hand wash basin?
Is raw food kept apart from ready to eat food at ALL times during storage and handling?
Do staff always use non touch techniques when handling ready to eat products?
Are all preparation surfaces clean?
Temperature Indicators that are showing are recorded in the Safe & Legal record following the correct procedure?
Are the correct temperature indicators used in fridges, are they positioned correctly and o staff know how to use them to record temperature?
Are the right colour coded utensils, equipment and cutting boards available and are staff ware of which colour to use ? White utensils for ready to et food Red for Raw Blue handled meat fork for pork Black handled scissors - not swapped between counters
If product is not suitable for sale has it been removed from sale?
Are all display cabinets not over filled and are all air flow grills free from obstruction to ensure good airflow to aid temperature control
Is a full clean white coat and red striped apron available and used for handling raw meat in the hot deli raw side?
Does the store have a working, calibrated Comark probe thermometer and sanitising wipes available? CRITICAL
Is all raw meat waste separated and transferred to a designated storage area
Are hot deli end of cooking product temperatures checked using the correct method and recorded in the A4 hot deli temperature record book for each cook? CRITICAL Cooked to core temp f 85 degrees and bacon joints to 72 degrees If this is not achieved the product can be boosted for 5 mins ( no more than twice) If the temp is still not achieved the product must be wasted and the oven fault reported Products should be probed in the oven with the door pushed to
Are Hot Deli Holding Times being complied with Whole Birds, bacon joints, and stuffed pork joints can be displayed hot for up to 5 hours ( 4 hours plus 1 hour RTC) Portions & other products for up to 3 hours (2 hours plus 1 hour RTC)
Are hot deli holding temperatures checked, following the correct procedure, and recorded in the hot deli Temperature Record book every hour? CRITICAL Oldest products on display checked every hour and recorded If the temp s below 65 but above 55 - RTC for one hour only Below 55 wasted and all remaining products checked Oven faults recorded and reported
Are hot snacking end of cooking product temperatures checked using the correct method and recorded in the A4 Hot Snacking temperature record for each cook? CRITICAL Core Temp 85 degrees Boosted for 5 mins no more than twice If temp still not achieved - Wasted and oven fault logged and reported Probed in the oven with the door pushed through
Are hot snacking holding times being complied with? (CRITICAL)
Are hot snacking holding temperatures checked, following the correct procedure and recorded in the Hot Snacking Temperature Record Book every hour? (CRITICAL) The oldest products checked every hour and recorded in the hot snacking temperature record book If temp is below 65 degrees but above 55 degrees RTC for one hour only if below 55 degrees waste and check all remaining products Faults recorded and reported
Check the temp of three hot deli and 3 hot snacking items. Are they at the correct temperatures?
Are serving utensils and equipment in a clean condition
Are chopping boards in clean and undamaged condition?
Are blue cloths available to clean ready to eat prep and work surfaces (CRITICAL)
Are green cloths available to clean raw prep surfaces and equipment ?
Do staff have and use the correct Ecolab cleaning chemicals and is the correct PPE used? (CRITICAL) Aseptopol - one pump to bottle full of water Regain - for ovens Gloves worn when diluting aseptopol Gloves & safety glasses when using regain
Are sinks marked with dilution markings
Are approved oven gloves available for removing items from the oven/handling hot items? Silver coloured mittens
Is there a "Cleaning the hot Deli Counter" document for the department available in the safe & legal record and, for each chemical needed to clean that department, is there a document detailing how to se it?
Is any defective equipment within the department taken out of use, reported tote I store technician/ tesco maintenance and are the defects recorded in the safe & legal record?
Is the floor free from slip and trip hazards?