M&C GP Audit

• Conducted on

  Date

• Prepared by

Walk in fridge/freezers

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

  Yes

  No

  N/A

• Fridge freezers at correct temperature

  Yes

  No

  N/A

• Segregation of raw and ready to eat

  Yes

  No

  N/A

• Hand contact surfaces clean

  Yes

  No

  N/A

• Fridge seals clean and intact

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• No products stored on floor

  Yes

  No

  N/A

• No excessive external packaging

  Yes

  No

  N/A

Dry Store

• Acceptable amount of external packaging

  Yes

  No

  N/A

• No products stored on floor

  Yes

  No

  N/A

• Any glass stored on bottom shelf

  Yes

  No

  N/A

• All products in date and labelled/day dotted

  Yes

  No

  N/A

• Floor clean and free from debris

  Yes

  No

  N/A

Desserts and Wedges

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

  Yes

  No

  N/A

• Hand contact surfaces clean

  Yes

  No

  N/A

• All products in date and labelled/ day dotted

  Yes

  No

  N/A

• Fridge seals clean and intact

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Appropriate colour coded equipment available

  Yes

  No

  N/A

• Microwaves clean and fitted with plastic guard

  Yes

  No

  N/A

• Fridge/freezers at correct temperature

  Yes

  No

  N/A

• Any glass containers on lowest shelf

  Yes

  No

  N/A

Starters

• All products in date and labelled/ day dotted

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Hand contact surfaces clean

  Yes

  No

  N/A

• Fridge seals clean and intact

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Appropriate colour coded equipment available

  Yes

  No

  N/A

• Microwaves clean and fitted with plastic guard

  Yes

  No

  N/A

• Fridge/freezers at correct temperature

  Yes

  No

  N/A

• Evidence of grill mapping (Afternoon only)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Main line

• All products in date and labelled/ day dotted

  Yes

  No

  N/A

• Hand contact surfaces clean

  Yes

  No

  N/A

• Fridge seals clean and intact

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Appropriate colour coded equipment available

  Yes

  No

  N/A

• Microwaves clean and fitted with plastic guard

  Yes

  No

  N/A

• Ovens empty and free from food debris

  Yes

  No

  N/A

• Fridge/freezers at correct temperature

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Evidence of grill mapping (Afternoon)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Pot Wash

• Area free from food debris

  Yes

  No

  N/A

• Floor not wet (Afternoon only)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All utensils in good repair

  Yes

  No

  N/A

• Grease traps acceptable

  Yes

  No

  N/A

• Clean containers free from old labels

  Yes

  No

  N/A

• Dishwasher at correct temperature (Afternoon only)

  Yes

  No

  N/A

Kitchen General

• Hand wash basins appropriately stocked

  Yes

  No

  N/A

• Anti slip matts clean and in place

  Yes

  No

  N/A

• Raw prep area clearly marked with PPE available

  Yes

  No

  N/A

• Team in correct uniform

  Yes

  No

  N/A

• Cleaning chemicals and materials available

  Yes

  No

  N/A

• Chopping boards and knives segregated

  Yes

  No

  N/A

FOH

• Expo dotted and labelled

  Yes

  No

  N/A

• Little fridges clean and sauces dotted

  Yes

  No

  N/A

• Dressers clear and stocked

  Yes

  No

  N/A

Bar Check

• Ice machine clean with scoop fully covered in solution

  Yes

  No

  N/A

• Fridges, fridge seals and glass clean inside and out

  Yes

  No

  N/A

• All juices correctly labelled

  Yes

  No

  N/A

• All fruit correctly labelled

  Yes

  No

  N/A

• Coffee machine clean with all silver sparkling

  Yes

  No

  N/A

• Floor and junctions clean including back wash

  Yes

  No

  N/A

• Ticket rails clean

  Yes

  No

  N/A

• All shelves organised with fifo in place

  Yes

  No

  N/A

• Hand wash basins correctly stocked

  Yes

  No

  N/A

Cellar

• Clear walkway through to the fire exit

  Yes

  No

  N/A

• No boxes or products stored on the floor

  Yes

  No

  N/A

• Gas cylinders stored and chained up against wall

  Yes

  No

  N/A

• PPE ready and available

  Yes

  No

  N/A

• WHB stocked and neat and tidy

  Yes

  No

  N/A

Fire, Health and Safety Summary

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Due Diligence

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

  Yes

  No

  N/A

• Bluesky all green (Evening)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Team Safety Policy Questions(Afternoon only)

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A