Title Page
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Conducted on
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Prepared by
Walk in fridge/freezers
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All products in date and labelled correctly with fifo in place
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Fridge freezers at correct temperature
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Segregation of raw and ready to eat
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Hand contact surfaces clean
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Fridge seals clean and intact
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Floors and Junctions clean <br>(Acceptable for level of trade)
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No products stored on floor
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No excessive external packaging
Dry Store
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Acceptable amount of external packaging
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No products stored on floor
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Any glass stored on bottom shelf
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All products in date and labelled/day dotted
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Floor clean and free from debris
Desserts and Wedges
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Bin not full and overflowing onto the floor(Afternoon only)
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Hand contact surfaces clean
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All products in date and labelled/ day dotted
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Fridge seals clean and intact
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Floors, wheels and junctions clean or acceptable for level of trade
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Gas canister is stored low down and away from a point of ignition
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Appropriate colour coded equipment available
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Microwaves clean and fitted with plastic guard
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Fridge/freezers at correct temperature
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Any glass containers on lowest shelf
Starters
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All products in date and labelled/ day dotted
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Bin not full and overflowing onto the floor(Afternoon only)
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Is the hob clean and free from carbon and grease build up
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Hand contact surfaces clean
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Fridge seals clean and intact
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Floor, wheels and Junctions clean or acceptable for level of trade
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Appropriate colour coded equipment available
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Microwaves clean and fitted with plastic guard
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Fridge/freezers at correct temperature
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Evidence of grill mapping (Afternoon only)
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Evidence of clean as you go in place(Afternoon only)
Main line
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All products in date and labelled/ day dotted
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Hand contact surfaces clean
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Fridge seals clean and intact
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Bin not full and overflowing onto the floor(Afternoon only)
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Floors/wheels and junctions clean or acceptable for level of trade
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Appropriate colour coded equipment available
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Microwaves clean and fitted with plastic guard
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Ovens empty and free from food debris
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Fridge/freezers at correct temperature
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Bain Marie clean and free of food debris(Morning and Evening)
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Evidence of grill mapping (Afternoon)
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Evidence of clean as you go in place(Afternoon only)
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Main line freezer products in date and acceptable build up of ice
Pot Wash
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Area free from food debris
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Floor not wet (Afternoon only)
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Bin not full and overflowing onto the floor(Afternoon only)
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All utensils in good repair
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Grease traps acceptable
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Clean containers free from old labels
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Dishwasher at correct temperature (Afternoon only)
Kitchen General
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Hand wash basins appropriately stocked
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Anti slip matts clean and in place
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Raw prep area clearly marked with PPE available
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Team in correct uniform
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Cleaning chemicals and materials available
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Chopping boards and knives segregated
FOH
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Expo dotted and labelled
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Little fridges clean and sauces dotted
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Dressers clear and stocked
Bar Check
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Ice machine clean with scoop in a covered container
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Fridges, fridge seals and glass clean inside and out
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All juices correctly labelled
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All fruit correctly labelled
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Coffee machine clean with all silver sparkling
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Floor and junctions clean including back wash
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Ticket rails clean
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All shelves organised with fifo in place
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Hand wash basins correctly stocked
Cellar
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Clear walkway through to the fire exit
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No boxes or products stored on the floor
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Gas cylinders stored and chained up against wall
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PPE ready and available
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WHB stocked and neat and tidy
Fire, Health and Safety Summary
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Are all Fire Extinguisher tags on and have been serviced in the last 12 months (Morning)
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Is the Plant Room neat and tidy(floor clear from sawdust, does the door have a tumescent strip)(Morning)
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Are all fire escapes clear and unlocked or not being propped open(Morning and Afternoon)
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Is the fire evacuation pack ready and available(Morning only)
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Are toilets clean and free from hazards (Check disabled toilet red cord is at correct height) (Morning and Afternoon)
Due Diligence
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Have Pink and Blue sheets been signed correctly(Morning and Evening)
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Business checks completed
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Can you log onto Echolab, NSF Online, and view past 7 day due diligence(Morning only)
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Pick 3 team files have all level 2 files been signed and completed (Morning only)
Team Safety Policy Questions(Afternoon only)
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(Kitchen Team) What is minimum core temperature food must reach when cooking or reheating
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(Kitchen Team)Ask team member to demonstrate good hand washing technique
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(Kitchen Team) Ask team member what our Cooling procedure is
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(Kitchen Team) Ask team member to name 3 cross contamination controls
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(Kitchen Team) Ask team member what our saftey method is for hot holding food
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(FOH) Ask team member where is the fire evacuation point
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(FOH) Ask team member where the gas shut off valve is
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(FOH) Ask team member what a 2 stage clean is
Job chats and Team file checks menu training links
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Have job chats been completed with team members
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Are team files current and up to date
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https://forms.office/e/LMDK3t9zig
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https://forms.office/e/PcgsrHRWPg