Title Page

  • Conducted on

  • Prepared by

Walk in fridge/freezers

  • All products in date and labelled correctly with fifo in place

  • Fridge freezers at correct temperature

  • Segregation of raw and ready to eat

  • Hand contact surfaces clean

  • Fridge seals clean and intact

  • Floors and Junctions clean <br>(Acceptable for level of trade)

  • No products stored on floor

  • No excessive external packaging

Dry Store

  • Acceptable amount of external packaging

  • No products stored on floor

  • Any glass stored on bottom shelf

  • All products in date and labelled/day dotted

  • Floor clean and free from debris

Desserts and Wedges

  • Bin not full and overflowing onto the floor(Afternoon only)

  • Hand contact surfaces clean

  • All products in date and labelled/ day dotted

  • Fridge seals clean and intact

  • Floors, wheels and junctions clean or acceptable for level of trade

  • Gas canister is stored low down and away from a point of ignition

  • Appropriate colour coded equipment available

  • Microwaves clean and fitted with plastic guard

  • Fridge/freezers at correct temperature

  • Any glass containers on lowest shelf

Starters

  • All products in date and labelled/ day dotted

  • Bin not full and overflowing onto the floor(Afternoon only)

  • Is the hob clean and free from carbon and grease build up

  • Hand contact surfaces clean

  • Fridge seals clean and intact

  • Floor, wheels and Junctions clean or acceptable for level of trade

  • Appropriate colour coded equipment available

  • Microwaves clean and fitted with plastic guard

  • Fridge/freezers at correct temperature

  • Evidence of grill mapping (Afternoon only)

  • Evidence of clean as you go in place(Afternoon only)

Main line

  • All products in date and labelled/ day dotted

  • Hand contact surfaces clean

  • Fridge seals clean and intact

  • Bin not full and overflowing onto the floor(Afternoon only)

  • Floors/wheels and junctions clean or acceptable for level of trade

  • Appropriate colour coded equipment available

  • Microwaves clean and fitted with plastic guard

  • Ovens empty and free from food debris

  • Fridge/freezers at correct temperature

  • Bain Marie clean and free of food debris(Morning and Evening)

  • Evidence of grill mapping (Afternoon)

  • Evidence of clean as you go in place(Afternoon only)

  • Main line freezer products in date and acceptable build up of ice

Pot Wash

  • Area free from food debris

  • Floor not wet (Afternoon only)

  • Bin not full and overflowing onto the floor(Afternoon only)

  • All utensils in good repair

  • Grease traps acceptable

  • Clean containers free from old labels

  • Dishwasher at correct temperature (Afternoon only)

Kitchen General

  • Hand wash basins appropriately stocked

  • Anti slip matts clean and in place

  • Raw prep area clearly marked with PPE available

  • Team in correct uniform

  • Cleaning chemicals and materials available

  • Chopping boards and knives segregated

FOH

  • Expo dotted and labelled

  • Little fridges clean and sauces dotted

  • Dressers clear and stocked

Bar Check

  • Ice machine clean with scoop fully covered in solution

  • Fridges, fridge seals and glass clean inside and out

  • All juices correctly labelled

  • All fruit correctly labelled

  • Coffee machine clean with all silver sparkling

  • Floor and junctions clean including back wash

  • Ticket rails clean

  • All shelves organised with fifo in place

  • Hand wash basins correctly stocked

Cellar

  • Clear walkway through to the fire exit

  • No boxes or products stored on the floor

  • Gas cylinders stored and chained up against wall

  • PPE ready and available

  • WHB stocked and neat and tidy

Fire, Health and Safety Summary

  • Are all Fire Extinguisher tags on and have been serviced in the last 12 months (Morning)

  • Is the Plant Room neat and tidy(floor clear from sawdust, does the door have a tumescent strip)(Morning)

  • Are all fire escapes clear and unlocked or not being propped open(Morning and Afternoon)

  • Is the fire evacuation pack ready and available(Morning only)

  • Are toilets clean and free from hazards (Check disabled toilet red cord is at correct height) (Morning and Afternoon)

Due Diligence

  • Have Pink and Blue sheets been signed correctly(Morning and Evening)

  • Bluesky all green (Evening)

  • Can you log onto Echolab, NSF Online, and view past 7 day due diligence(Morning only)

  • Pick 3 team files have all level 2 files been signed and completed (Morning only)

Team Safety Policy Questions(Afternoon only)

  • (Kitchen Team) What is minimum core temperature food must reach when cooking or reheating

  • (Kitchen Team)Ask team member to demonstrate good hand washing technique

  • (Kitchen Team) Ask team member what our Cooling procedure is

  • (Kitchen Team) Ask team member to name 3 cross contamination controls

  • (Kitchen Team) Ask team member what our saftey method is for hot holding food

  • (FOH) Ask team member where is the fire evacuation point

  • (FOH) Ask team member where the gas shut off valve is

  • (FOH) Ask team member what a 2 stage clean is

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.