Mcarn 8

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Select date

  Date

Petrol filling station

• Products checked in the sandwich cabinet are within there date code

  Yes

  No

  N/A

• Is the S&L being completed correctly & do the records for today match your findings during the audit?

  Yes

  No

  N/A

Counters - General

• Are the counters managers daily checks being completed correctly and do the records for today match your findings during the audit?

  Yes

  No

  N/A

• When staff move between raw and cooked food counters, do they change aprons, white coats and wash there hands?

  Yes

  No

  N/A

• Is the S&L being completed correctly & do the records for today match your findings during the audit?

  Yes

  No

  N/A

• Are there working electric fly killing units located in the counters area and no evidence of flying insects?

  Yes

  No

  N/A

• Are the counter areas free from pest and signs of pest damage?

  Yes

  No

  N/A

Deli

• In relation to staff 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 using soap in a designated wash hand basin.

  Yes

  No

  N/A

• Do the staff use non-touch techniques when handling ready to eat products?

  Yes

  No

  N/A

• Are the right colour utensils, equipment and cutting boards available and staff are aware of the correct colour to use?

  Yes

  No

  N/A

• Do all products have Point of sale tickets and correct date codes marked on the back using a chinagraph pen?

  Yes

  No

  N/A

• Are blue cloths available to clean READY TO EAT preparation and work surfaces?

  Yes

  No

  N/A

• Is any defective equipment within the dept taken out of use, reported to the IST/Tesco Maintenance and are defects recorded in the S&L?

  Yes

  No

  N/A

• Are all stored products within date code?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

Hot Deli

• In relation to staff 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 using soap in a designated wash hand basin.

  Yes

  No

  N/A

• Is raw food kept apart from ready to eat at all times during storage and handling?

  Yes

  No

  N/A

• Do the staff use non-touch techniques when handling ready to eat products?

  Yes

  No

  N/A

• Are the right colour utensils, equipment and cutting boards available and staff are aware of the correct colour to use?

  Yes

  No

  N/A

• Does the store have a working, calibrated comark probe thermometer and sanitising wipes available?

  Yes

  No

  N/A

• Are hot deli end of cooking product temps checked using the correct method and recorded in the A4 hot deli temp record book for each cook?

  Yes

  No

  N/A

• Are hot deli holding times being complied with?

  Yes

  No

  N/A

• Are hot snacking end of cooking product temps checked using the correct method and recorded in the A4 hot snacking temp record book for each cook?

  Yes

  No

  N/A

• Are Hot snacking holding times being complied with?

  Yes

  No

  N/A

• Are Hot snacking holding temps checked, following the correct procedure, and recorded in the hot deli temp record book every hour?

  Yes

  No

  N/A

• Check the temp of 3 Hot Deli and 3 Hot Snacking items. Are they the correct temps?

  Yes

  No

  N/A

• Are BLUE cloths available to clean READY TO EAT preparation and work surfaces?

  Yes

  No

  N/A

• Are GREEN cloths available to clean RAW preparation surfaces and equipment?

  Yes

  No

  N/A

Meat

• In relation to staff 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 using soap in a designated wash hand basin.

  Yes

  No

  N/A

• Are GREEN cloths available to clean RAW preparation surfaces and equipment?

  Yes

  No

  N/A

• Are the right colour utensils, equipment and cutting boards available and staff are aware of the correct colour to use?

  Yes

  No

  N/A

• Do all products have Point of sale tickets and correct date codes marked on the back using a chinagraph pen?

  Yes

  No

  N/A

• Are all stored products within date code?

  Yes

  No

  N/A

Fish

• In relation to staff 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 using soap in a designated wash hand basin.

  Yes

  No

  N/A

• Is raw food kept apart from ready to eat at all times during storage and handling?

  Yes

  No

  N/A

• Do the staff use non-touch techniques when handling ready to eat products?

  Yes

  No

  N/A

• Are the right colour utensils, equipment and cutting boards available and staff are aware of the correct colour to use?

  Yes

  No

  N/A

• Do all products have Point of sale tickets and correct date codes marked on the back using a chinagraph pen?

  Yes

  No

  N/A

• Are GREEN cloths available to clean RAW preparation surfaces and equipment?

  Yes

  No

  N/A

• Are tuna steaks no more than 2.5cm thick, displayed one layer on finoplas, and is whole fresh mackerel displayed no more than 1 fish high?

  Yes

  No

  N/A

• Are trays for RAW and READY TO EAT embedded in ice upto the rim of the tray?

  Yes

  No

  N/A

• Are all stored products within date code?

  Yes

  No

  N/A

Bakery

• Have staff handling unwrapped bakery products, washed their hands after returning to the bakery after a break, blow their nose, touch their hair, or disposing of refuse using their hands?

  Yes

  No

  N/A

• Are preparation/production areas free from the risk of foreign body chemical contamination?

  Yes

  No

  N/A

• Are dough dividers in a clean condition & free from source of product contamination?

  Yes

  No

  N/A

• Do staff have & use the correct Ecolab chemicals & is the correct PPE used?

  Yes

  No

  N/A

• Are all electrical intake panels & control boxes free from damage and kept locked?

  Yes

  No

  N/A

• Are all brown proving baskets & yellow storage baskets visually clean?

  Yes

  No

  N/A

• Do bakery staff know & follow the correct process for emptying oil from the doughnut fryer?

  Yes

  No

  N/A

• Is there a nut warning SEL displayed on each fixture where the ISB products are displayed?

  Yes

  No

  N/A

• Is the S & L record book being completed correctly and do the records for today match your findings during the audit?

  Yes

  No

  N/A

• Are all safety interlocks working effectively on bakery machinery such as dough dividers, rolls plant & mixers, with no evidence of safety locks being overridden?

  Yes

  No

  N/A

• Is all equipment used in the bakery that is fitted with a red emergency stop button working effectively?

  Yes

  No

  N/A

• Are the bakery production & storage areas free from pests & signs of pest damage?

  Yes

  No

  N/A

• Are there working electric fly killing unit located within the bakery production area with no evidence of flying insects?

  Yes

  No

  N/A

• Does the store have a working, calibrated Comark probe thermometer & sanitising wipes available?

  Yes

  No

  N/A

• Are the bakery hot snacking products, end of cooking temps taken using the correct method?

  Yes

  No

  N/A

• Are hot snacking holding times being complied with?

  Yes

  No

  N/A

• Are the hot snacking hot holding temperatures checked, following the correct procedure, & recorded in the Hot Snacking/deli Temperature Record Book every hour?

  Yes

  No

  N/A

Customer cafe

• Are the rules being followed with regard to cross contamination?

  Yes

  No

  N/A

• Are all the products checked within there date code?

  Yes

  No

  N/A

• Does the restaurant have a working, calibrated Comark thermometer and sanitising wipes available?

  Yes

  No

  N/A

Tesco Staff Restaurant

• Does the restaurant have a working, calibrated Comark probe thermometer & sanitising wipes available?

  Yes

  No

  N/A

• For each cook are the correct temperatures achieved & any corrective actions recorded in the oven temp book?

  Yes

  No

  N/A

• Are holding temps checked, following the correct procedure & recorded in the Servery temperature book every hour. Where products are below 65c degrees is the correct process followed?

  Yes

  No

  N/A

• Is the S & L record book being completed correctly and do the records for today match your findings during the audit?

  Yes

  No

  N/A

• Are the rules being followed with regard to cross contamination

  Yes

  No

  N/A

• Are all products checked within there date code?

  Yes

  No

  N/A

Carpark, Store Entrance & Checkouts

• Products checked in the sandwich/snack cabinet are within their date code?

  Yes

  No

  N/A

Produce

• Are all pre-packed bagged salad products within their date code?

  Yes

  No

  N/A

• Do all staff move roll cages in a safe manner, moving only one at a time & pulling not pushing?

  Yes

  No

  N/A

• Is the S & L record book being completed correctly and do the records for today match your findings during the audit?

  Yes

  No

  N/A

Provisions/Meat & Dairy

• Do all staff move roll cages in a safe manner, moving only one at a time & pulling not pushing?

  Yes

  No

  N/A

• Are all smoothie & chilled fruit juice products within their date code?

  Yes

  No

  N/A

• Are the chilled ready meal products within their date code?

  Yes

  No

  N/A

• Are the fresh cream cake products within their date code?

  Yes

  No

  N/A

• Are all raw poultry products within their date code?

  Yes

  No

  N/A

• Are the continental cheese products within their date code?

  Yes

  No

  N/A

• Are all products in the reduction cabinet within their date code?

  Yes

  No

  N/A

• Is the dairy date code diary available and in use?

  Yes

  No

  N/A

• Is the dairy (Longer life fresh) Rotation planner in the S&L folder up to date?

  Yes

  No

  N/A

• Is the S & L record book being completed correctly and do the records for today match your findings during the audit?

  Yes

  No

  N/A

Grocery & Frozen

• Do all staff move roll cages in a safe manner, moving only one at a time & pulling not pushing?

  Yes

  No

  N/A

• Is the S & L record book being completed correctly and do the records for today match your findings during the audit?

  Yes

  No

  N/A

Non Food

• Do all staff move roll cages in a safe manner, moving only one at a time & pulling not pushing?

  Yes

  No

  N/A

Warehouse

• Is all the warehouse stock stored safely with no evidence of goods being unstable, stacked too high of leaning over the edge of shelving?

  Yes

  No

  N/A

• Do all staff move roll cages in a safe manner, moving only one at a time & pulling not pushing?

  Yes

  No

  N/A

• Is the S & L record book being completed correctly and do the records for today match your findings during the audit?

  Yes

  No

  N/A

External area & Back Yard

• Is there a clearly visible copy of the Delivery Risk Assesment site plan displayed in the store?

  Yes

  No

  N/A

• Does the Delivery Risk assessment with the site plan reflect the layout of the delivery area?

  Yes

  No

  N/A

• When observing a delivery taking place, do the staff follow the process on the delivery risk assessment?

  Yes

  No

  N/A

• Is the back yard free from pedestrians when delivery vehicles are manoevring in the yard?

  Yes

  No

  N/A

• Is the delivery temp record book being completed to record the temps of chilled & frozen deliveries?

  Yes

  No

  N/A

• Is the animal by products transfer book(RP2K186) available? Are bottom copies retained in the pad?

  Yes

  No

  N/A

• Are only items stored in the marquee/cage marshalling area tins, bottles, jars, or non-foods (Except paper products)

  Yes

  No

  N/A

• Are hi-visibility jackets or vests worn by all persons entering the yard area at all times?

  Yes

  No

  N/A

Fire Safety

• Are fire doors in corridors unobstructed?

  Yes

  No

  N/A

• Are fire doors in corridors & between the shopfloor & warehouse tied open with cage straps or wedged open at base?

  Yes

  No

  N/A

• Are fire exits unobstructed & capable of being opened?

  Yes

  No

  N/A

• Are all external walkways & stairways to the assembly point unobstructed?

  Yes

  No

  N/A

• Are all corridors leading to fire exits free from obstruction unless a storage location is indicated by yellow or white markings on the warehouse floor?

  Yes

  No

  N/A

• Are all staircases & stairwells free of all obstructions and storage ladders free from any items below them?

  Yes

  No

  N/A

• Does the store comply with all critical, operational fire safety measures?

  Yes

  No

  N/A

Other

• Check the Pest control. Are the next step recorded & actioned for recommendations made in the Customer Action Logs?

  Yes

  No

  N/A

• Is the store manager quarterly S & L record book being completed correctly?

  Yes

  No

  N/A

• Has the store manager & store director signed the store manager quarterly S & L book?

  Yes

  No

  N/A

• Is the Duty Manager S & L book being completed correctly, do the records match your findings during the audit?

  Yes

  No

  N/A

• Is the Compliance Manager Quarterly S & L book being completed Correctly?

  Yes

  No

  N/A

Dot com

• Is the S & L record book being completed correctly and do the records for today match your findings during the audit?

  Yes

  No

  N/A

Added questions from week 2

• Have the Catering staff received Fire Warden Training?

  Yes

  No

  N/A

• Have the Fire wardens received Evacuation Carry Chair Training (where store provided with an evacuation chair?

  Yes

  No

  N/A

• Is there a working anti-static vacuum cleaner available in the preparation/production area?

  Yes

  No

  N/A

• Is there a cleaning equipment "shadow board" mounted on the wall within the bakery area?

  Yes

  No

  N/A

• Is bagged bakery waste which is awaiting return to the RSU is being kept inside the store?

  Yes

  No

  N/A

• Ask the Duty Manager to log on to 'Pestnetonline' and show you that recommendations are being actioned (CRITICAL)

  Yes

  No

  N/A

• Is the A4 poster "Helping you to dispose of electrical equipment safely & responsibly" displayed behind the Customer Services Desk visible to customers?

  Yes

  No

  N/A

Compliance manager

• Have you completed the weekly re-audit?

  Yes

  No

  N/A

• Which audit was this for?

  Yes

  No

  N/A

• Have you reviewed Next Steps?

  Yes

  No

  N/A

• Have you discussed with the management team?

  Yes

  No

  N/A

• At what frequency are the checks carried out?

  Yes

  No

  N/A

• How do you keep on the stores agenda?

  Yes

  No

  N/A

• What issues have been raised?

  Yes

  No

  N/A

• How are the next steps being worked?

  Yes

  No

  N/A

• Are clear account abilities being set?

  Yes

  No

  N/A

• How is non compliance being managed?

  Yes

  No

  N/A

• Is the store manager aware of any failures to improvements?

  Yes

  No

  N/A

• Has any manager/member of staff been disciplined due to non compliance?

  Yes

  No

  N/A

• Has anyone been re-trained?

  Yes

  No

  N/A

Issues found today

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