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Conducted on
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Prepared by
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Location
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Conducted By:
Delivery
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1 - Chilled foods put into temperature controlled storage within 30 minutes
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Storage- Fridges (excluding TOGO)
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2 - Storage fridge temperatures below at or below 5°C
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3 - Raw and cooked/ready to eat food stored separately in fridge
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4 - Food within use-by label & date labelled within YO! shelf life chart
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5 - No open bags and/or lids on products
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6 - Internal & external surfaces clean including seals, handles & shelves
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This field is required.
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7 - Equipment in good repair
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This field is required.
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Defrosting
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8 - Foods only defrosted overnight in fridge or/and Emergency defrosting procedure followed
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This field is required.
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Storage- Freezer
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9 - Freezer temperature colder than -18°C
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This field is required.
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10 - Foods covered in freezer
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This field is required.
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11 - Raw and cooked/ready to eat food stored separately in freezer
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This field is required.
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12 - Food within date coding
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13 - Internal & external surfaces including shelving, seals & handles clean
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This field is required.
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14 - Freezer has no ice build ups & Equipment in good repair
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This field is required.
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Rice Section Equipment
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15 - Vinegar accurately being measured prior to addition to rice
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This field is required.
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Please select date by which this must be rectified:
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16 - pH probe in good working condition & clean
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This field is required.
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17 - Correct chopping boards, knives, jugs being used in rice preparation
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This field is required.
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18 - Rice nets in good condition & regularly cleaned
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This field is required.
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19 - Facia plates on rice cooker in good repair
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This field is required.
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20 - Blue roll not present to support clips on rice tumbler
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This field is required.
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21 - Rice cooker clean both inside & out & in good repair
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This field is required.
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22 - Wheels/cables of rice tumbler clean
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This field is required.
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Time/Display of food
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23 - Rice SOP being followed with correct time on Shari boxes, Nigiri machine, Maki & rolls
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This field is required.
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Please select date by which this must be rectified:
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24 - Food on the belt is within safe display time allowance
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This field is required.
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Cross contamination
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25 - Sinks used for designated function (food wash only, hand wash only) with clear signage
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This field is required.
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26 - Correct use of colour coded utensils/knives/chopping boards & in good repair
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This field is required.
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27 - Raw and cooked food separate at workstation or separated by time/cleaning control
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This field is required.
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28 - Two tempura batter (Fish and veg) available
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This field is required.
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Please select date by which this must be rectified:
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29 - Chopping boards stored correctly (boards not touching)
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This field is required.
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30 - Two stage cleaning process in use (Stage 1: clean Stage 2:disinfect) & correct contact time & dilution rate used
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This field is required.
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31 - Raw dirty salad/vegetables washed & sanitised using SOP for salad wash
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This field is required.
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32 - Rolls cut without cling film
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This field is required.
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Allergen Management
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33 - Team members can describe the procedure when allergen information requested by customers
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This field is required.
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34 - Chefs can the demonstrate separation of allergen from storage to preparation to service
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This field is required.
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Cooking Procedures
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35 - Correct fryers being used for food type & Vegetarian foods cooked in accordance with company procedures
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This field is required.
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Please select date by which this must be rectified:
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36 - Fryer oil clean & Food only ever reheated once
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This field is required.
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Please select date by which this must be rectified:
Cookline/Fryers
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37 - Wheels, Gas pipes/electric cabling, Inside doors, Inside oil-chambers & baskets, External surface clean
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This field is required.
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Please select date by which this must be rectified:
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38 - Equipment in good repair including fryer baskets
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This field is required.
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Please select date by which this must be rectified:
Griddle
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39 - Gas pipes/electric cabling, surfaces, dials/switches, Drip tray clean & in good repair
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This field is required.
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Please select date by which this must be rectified:
Cooking Rings
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40 - Equipment surfaces & features, Gas pipes/electric cabling, Dials/switches clean & in good repair
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This field is required.
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Please select date by which this must be rectified:
Bain Marie
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41 - Inside & outside of equipment clean & in good repair
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This field is required.
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Please select date by which this must be rectified:
Hot Holding Procedures
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42 - Only correct foods being hot held in accordance with company policy
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This field is required.
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Please select date by which this must be rectified:
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43 - Hot holding above 63°C & Foods hot held for a maximum of 2 hours
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This field is required.
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Please select date by which this must be rectified:
Cooling
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44 - Foods cooled in suitable area/equipment (to allow effective cooling & prevent cross contamination risks)
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This field is required.
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Please select date by which this must be rectified:
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45 - Time sticker applied to cooling foods & staff aware of safe cooling procedures as described in Cooling SOP
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This field is required.
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Please select date by which this must be rectified:
Hand Washing & Personal Hygiene
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46 - Hand wash timer set as for 15 minutes
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This field is required.
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Please select date by which this must be rectified:
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47 - Staff observed washing hands & additional tasks in SOP for Hand Washing followed
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This field is required.
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48 - Correct uniform worn which includes hats in food preparation area and no jewellery (excluding wedding band)
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This field is required.
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Please select date by which this must be rectified:
Sinks
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49 - Hot & cold water available at all sinks, hot above 50°C & Cold water below 20°C
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This field is required.
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Please select date by which this must be rectified:
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50 - All sinks, basins & taps clean & in good repair
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This field is required.
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Please select date by which this must be rectified:
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51 - Soap, Hand sanitiser & blue roll available & dispenser clean
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This field is required.
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Please select date by which this must be rectified:
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52 - Cupboards under sink clean
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This field is required.
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Please select date by which this must be rectified:
Physical Contamination
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53 - No Glass used in kitchen
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This field is required.
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Please select date by which this must be rectified:
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54 - Containers in good repair & Food at ambient covered
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This field is required.
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Please select date by which this must be rectified:
Chemical Contamination
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55 - Chemicals used & stored correctly including domestic/retail chemicals not in use & labelled correctly
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This field is required.
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Please select date by which this must be rectified:
COSHH and PPE
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56 - PPE available, in good repair & clean including face visors & gauntlet gloves
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This field is required.
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Please select date by which this must be rectified:
Floor
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57 - Floor under fridges/freezers, wall to floor junctions & belt clean
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This field is required.
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Please select date by which this must be rectified:
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58 - Clean as you go followed & No Spillages to floors/steps
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This field is required.
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Please select date by which this must be rectified:
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59 - Floor & steps in good repair & Edging to steps visible (markings)
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This field is required.
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Please select date by which this must be rectified:
Walls
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60 - Walls clean & in good repair
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This field is required.
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Please select date by which this must be rectified:
Canopy & Filters
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61 - Canopy & outside surfaces, Grease filters, Ansul pipes & Drip trays clean & in good repair
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This field is required.
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Please select date by which this must be rectified:
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62 - Safe procedure for cleaning the equipment as according to the risk assessment
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This field is required.
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Please select date by which this must be rectified:
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63 - Equipment in good repair
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This field is required.
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Please select date by which this must be rectified:
Equipment and Utensils
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64 - Chopping boards not heavily scored and clean
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This field is required.
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Please select date by which this must be rectified:
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65 - Temperature probe & case clean & 2 working temperature probes onsite
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This field is required.
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Please select date by which this must be rectified:
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66 - Ingredient bin, shari box, cling film dispenser clean & in good repair
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This field is required.
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Please select date by which this must be rectified:
Kitchen Fixtures and Fitting
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67 - Kitchen drawers & handles, Plate shelves, Equipment shelves, Cupboard doors & surfaces, Lid hole, Chopping board rack & knife rack clean & in good repair
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This field is required.
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Please select date by which this must be rectified:
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68 - Rubbish bins clean & in good repair
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This field is required.
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Please select date by which this must be rectified:
Pot Wash Machine
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69 - Outside surfaces, internal surfaces, Internal Jet sprays, trays & filters clean
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70 - Dishwasher rinse cycle above 82°C, Equipment in good repair & free from leaks
Pot Wash Sink and Racks
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71 - Taps, sink & shelving clean & in good repair
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This field is required.
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Please select date by which this must be rectified:
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72 - Mop buckets, Mop wringers, Mop heads, Dust pans & brushes clean & in good repair
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This field is required.
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Please select date by which this must be rectified:
Pot Wash Area
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73 - Floor, walls & matts clean & in good repair
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This field is required.
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Please select date by which this must be rectified:
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74 - Grease trap & filters clean & equipment in good repair
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This field is required.
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Please select date by which this must be rectified:
Dry Goods Store - Contamination
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75 - Foods is stored off the floor & all open food items in sealed containers
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This field is required.
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Please select date by which this must be rectified:
Dry Goods Store - Labelling
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76 - All food labelled & within best before date
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This field is required.
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Please select date by which this must be rectified:
Dry Goods Store
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77 - Shelving, cupboards, floor and walls clean & in good repair
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This field is required.
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Pest Control
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78 - EFK in good working order
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This field is required.
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