Metro Kitchen and Food Audit

Have all kitchen staff passed BFH certificate level 2?

Are all temperature records well organised and readily accessible in one place (Safe to trade folder)?

Check response to Q18 of last week's S&L form. Does it tally with kitchen records?

Is Chef's Daily Audit completed daily and duly signed by kitchen staff and management?

Do temperature records include ALL fridges, freezers and displays?

Are records completed daily?

If site hosts functions, is a banquet & buffet sheet completed for each?

Are delivery temps correct?

Are storage temps at less than 8c

Is all food cooked or reheated to 75c

Is bulk cooked rice refrigerated within 90mins of coming off the boil & never left at room temp thereafter?

Is stock kept above 63c on hob & refrigerated within 90mins when taken off?

Are all other bulk cooked dishes refrigerated within 90 mins of cooking?

Are GN3016M Hazard Analysis sheets displayed in the kitchen? (18 pages)

Are cooked foods at risk of contamination from raw?

Are kitchen staff wearing clean protective clothing, aprons or white jackets?

Are soap and paper towels available at the hand wash basin?

Is a clean probe thermometer available and in use?

Does the probe thermometer calibrate correctly in melting ice?

Are probe wipes available in the kitchen?

Are all foods within "use by" date?

Is day dot system being correctly used?

Is all food covered?

Are red tongs available & used only for handling red meat & first flip whilst cooking?

Are other tongs available for removing seared or cooked meat from griddle?

Are chopping boards in good condition?

Is a clean red handled knife and chopping board provided exclusively for raw prep?

Is any preparation of raw meat or unwashed vegetables completed whilst kitchen is trading?

If béarnaise or hollandaise sauce is prepared is it fresh at start of each session & thrown away after 4 hours?

Has pest contractor visited within 10 weeks?

Have pest contractor recommendations been completed actioned?

Is equipment clean including handles and controls?

Is insectocutor clean?

Are walls clean?

Are floors clean under equipment?

Are all cleaning products Jeyes?

Can staff demonstrate correct method for cleaning worktops, sanitizer available & contact time known?

Are staff changing area and staff w/c clean and tidy?

Is bin store clean and free of grease and litter?