Mcarn 10

Information

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

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General

Are the Counters Manager daily checks being completed? (CRITICAL)
When staff move between raw & cooked food counters, do they change aprons, white coats and wash their hands? (CRITICAL)
Is the Safe & Legal record book being completed correctly and do the records for today match your findings during the audit? (CRITICAL)

Deli Counter

Do all the staff have the correct uniform on, including hats and aprons, on as appropriate?
Are all the staff on the counter wearing safety shoes?
Are all wash hands and basins accessible, clean, have Ecolab soap, hot water and a working hand dryer or disposable hand towels?
Do all the staff have neat, short or tied back hair and are they following the jewellery and nails policies?
In relation to staff being observed handling raw product, 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 in a designated wash hand basin? (CRITICAL)
Are all chilled products kept in the cold chain before and after preparation?
Are the meat slicers in a clean condition?
Are all the preparation surfaces clean?
Are the serving utensils and equipment in clean condition?
Are cheese wrapping machines and slicer in good condition?
Do staff use non touch techniques when handling ready to eat products? (CRITICAL)
Are correct temperature indicators used in fridges, are they positioned correctly and do staff know how to use them to record temperatures?
Are the right colour coded utensils, equipment and cutting boards available and are staff aware of the correct colour to use? (CRITICAL)
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 using a Chinograph pen? (CRITICAL)
Are poor quality or damaged products removed from sale and marked "not for sale"?
Are all cabinets not overfilled and are all air flow grills free from obstruction to ensure good air flow to aid temperature control?
Are only ready to eat black puddings(Mathesons brand) displayed on the deli counter and are they stored in the cooked meat section?
(applicable only where no separate meat counter) Are all raw black puddings displayed in a segregated section of the counter with the bacon and sausages?
Are blue cloths available to clean "Ready 2 Eat) preparation and work surfaces? (CRITICAL)
Do staff use separate, clearly labelled slicers for cooked meats and continental meats?
Are only approved cleaning chemicals in use and are they being diluted correctly and where appropriate, are all spray containers labelled and all necessary PPE available?
Are sinks marked with dilution markings?
Is there a 'cleaning the deli' document for the department available in the Safe and Legal record and, for each chemical needed to clean that department, is there a document detailing how to use it?
Any defective equipment within the department is taken out of use, reported to the IST and recorded in safe & legal?
Is the Tesco Meat Slicer manual available in store?
Is the floor free from slip & trip hazards?
In relation to staff seen using the meat slicer, have they been trained to Bronze 7 on 'know your stuff Delicatessen'.
Are all sealed products sealed or covered?
Are all stored products within date code? (CRITICAL)
Are bacon and sausage products segregated from ready to eat products if displayed on the Deli Counter and are no other raw meat products being displayed on the deli counter (CRITICAL)

Hot Deli Counter

Do all the staff have the correct uniform on, including hats and aprons as appropriate?
Are all staff wearing safety shoes?
Are all wash and hand basins accessible, clean, have Ecolab soap, hot water and a working hand dryer or disposable hand towels?
Do all the staff have neat, short or tied back hair and are they following the jewellery and nails policies?
In relation to staff being observed handling raw product, 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 in a designated wash hand basin? (CRITICAL)
Is raw food kept apart from 'Ready to Eat' foods at all times during handling and storage? (CRITICAL)
Do staff use non touch techniques when handling ready to eat products? (CRITICAL)
Are all prep surfaces clean?
Temperature indicators that are showing are recorded in the safe and legal record following correct procedure?
Do staff use non touch techniques when handling ready to eat products? (CRITICAL)
Are the right colour coded utensils, equipment and cutting boards available and are staff aware of the correct colour to use? (CRITICAL)
Are poor quality or damaged products removed from sale and marked "not for sale"?
Are all cabinets not overfilled and are all air flow grills free from obstruction to ensure good air flow to aid temperature control?
Is a clean white coat 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 the raw meat waste separated from other waste and transferred to a designated storage area?
Are Hot Deli product temperatures checked using the correct method and recorded in the A4 hot deli temperature record book for each cook and are the correct temperatures achieved. (CRITICAL)
Are holding times being complied with? (CRITICAL)
Are chopping boards in a clean condition?
Are only approved cleaning chemicals in use and are they being diluted correctly and where appropriate, are all spray containers labelled and all necessary PPE available?
Are sinks marked with dilution markings?
Is there a 'cleaning the deli' document for the department available in the Safe and Legal record and, for each chemical needed to clean that department, is there a document detailing how to use it?
Any defective equipment within the department is taken out of use, reported to the IST and recorded in safe & legal?
Is the floor fee from any slip & trip hazards?
Are all sealed products sealed or covered?
Are all stored products within date code? (CRITICAL)

Fish Counter

Do all the staff have the correct uniform on, including hats and aprons as appropriate?
Are all staff wearing safety shoes?
Do all the staff have neat, short or tied back hair and are they following the jewellery and nails policies?
Are all wash and hand basins accessible, clean, have Ecolab soap, hot water and a working hand dryer or disposable hand towels?
In relation to staff being observed handling raw product, 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 in a designated wash hand basin? (CRITICAL)
Is raw food kept apart from 'Ready to Eat' foods at all times during handling and storage? (CRITICAL)
Do staff use non touch techniques when handling ready to eat products? (CRITICAL)
Are all prep surfaces clean?
Are correct temperature indicators used in fridges, are they positioned correctly and do staff know how to use them to record temperatures?
Temperature indicators that are showing are recorded in the safe and legal record following correct procedure?
Are the right colour coded utensils, equipment and cutting boards available and are staff aware of the correct colour to use? (CRITICAL)
Are serving utensils and equipment in a clean condition?
Are chopping boards in clean condition?
Do all products have Point Of Sale tickets and correct date codes marked on the back using a Chinograph pen? (CRITICAL)
Are poor quality or damaged products removed from sale and marked "Not for sale"?
Are green cloths available to clean "Raw" prep surfaces and equipment? (CRITICAL)
Are tuna steaks no more than 2.5cm thick, displayed one layer on flinoplas, and is whole fresh makerel displayed no more than 2 fish high? (CRITICAL)
Are all trays for raw and ready to eat products embedded in ice up to the rim of the tray? (CRITICAL)
Is all fish defrosted in a refrigerator and not re-frozen once defrosted?
Are health mark labels kept for 60 days for live shellfish?
Are only approved cleaning chemicals in use and are they being diluted correctly and where appropriate, are all spray containers correctly labelled and all necessary PPE available?
Are sinks marked with dilution markings?
Is there a 'cleaning the deli' document for the department available in the Safe and Legal record and, for each chemical needed to clean that department, is there a document detailing how to use it?
Any defective equipment within the department is taken out of use, reported to the IST and recorded in safe & legal?
Is the floor free from slip and trip hazards?
Are all sealed products sealed or covered?
Are all stored products within date code? (CRITICAL)
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