Monthly Kitchen Audit - GHL

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Kitchen Paperwork

• Has Risk Proof App been filled out correctly and completely, no blanks or missed checklists?

  Yes

  No

• Has FSMS Policy 2 been filled out fully?

  Yes

  No

• Are all core temp records being taken and recorded?

  Yes

  No

• Complete a random fridge / freezer check, does the temp match that on Risk Proof

  Yes

  No

• Has the cleaning checklist been correctly filled in and signed off?

  Yes

  No

• Are there easily accessible COSHH data sheets?

  Yes

  No

• Is there an up to date extraction cleaning certificate from a professional, qualified company?

  Yes

  No

• Are taste tests being completed?

  Yes

  No

• Do all chefs hold a Level 2 Food Safety Certificate?

  Yes

  No

• Has the Food Handlers Health Questionnaire been completed?

  Yes

  No

• Does all kitchen management hold a Level 3 Food Safety Certificate?

  Yes

  No

• Are all Material Safety Data Sheets available and accessible for staff?

  Yes

  No

• Is the FSMS review in date?

  Yes

  No

• No

  Yes

• No

  Yes

Pest Control

• What was the date of last visit?

  Date

• Are the pest control files in the office and up to date? (Restaurant bait plan, COSHH data sheets & Inspection records)

  Yes

  No

• Is the electronic fly killer in working order, is it the correct model with sticky pad?

  Yes

  No

• If an issue has been reported, have all actions been completed or at least started?

  Yes

  No

• Are all chemicals stored correctly and locked away?

  Yes

  No

Equipment Maintenance & cleaning

• Are all fridge seals intact and clean, including walk in?

  Yes

  No

• Are all temperature displays intact and working?

  Yes

  No

• Are all fridge shelves clean and in good condition?

  Yes

  No

• Is the floor underneath the fridges, clean and free from debris?

  Yes

  No

• Are the walls clean and free from spills?

  Yes

  No

• Are all taps and sinks clean, in good working order and hot water available?

  Yes

  No

• Does the dishwasher reach 82 degrees minimum? Are the correct chemicals being used? And is it clean inside, with no lime scale build up?

  Yes

  No

• Are the correct chemicals being used for the dishwasher?

  Yes

  No

• Is the dishwasher clean inside, with no lime scale build up?

  Yes

  No

• Is the stick blender stored safely, and clean?

  Yes

  No

• Are all gas safety chains connected to equipment?

  Yes

  No

• Are all temp. probes calibrated, working and clean?

  Yes

  No

• Are there probe wipes in the kitchen?

  Yes

  No

• Are the microwaves in good working order and clean inside & out?

  Yes

  No

• Are all chopping boards clean, not overly scratched and being used correctly?

  Yes

  No

• Are all pizza paddles clean and in good condition?

  Yes

  No

• Are all wooden serving boards free of cracks and damp?

  Yes

  No

Building repairs

• Flooring in good condition and not damaged? Free from excessive build up?

  Yes

  No

• Ceiling clean and in good condition?

  Yes

  No

• Doors clean and in good condition?

  Yes

  No

• Windows in tact, no cracks, frames not flaking or chipping & closed (Unless fitted with fly screen)

  Yes

  No

• Have all lights got a protective cover?

  Yes

  No

• Are all bulbs on the pass working?

  Yes

  No

Hygiene

• Are all chefs in correct, clean and tidy uniform?

  Yes

  No

• Are chefs wearing clean safety shoes?

  Yes

  No

• Do any chefs have visible beards, longer than a neatly trimmed stubble?

  Pass

  Fail

• Are any chefs wearing jewellery other than wedding ring?

  Pass

  Fail

First Aid

• Are the first aid boxes correctly filled and accessible?

  Yes

  No

• Is there a clean and correctly stocked eye wash station?

  Yes

  No

• Is there a full burns kid readily accessible?

  Yes

  No

• Is all first aid equipment in date?

  Yes

  No

• Are there refill kits available to top up as needed?

  Yes

  No

• Does the kitchen have the following PPE readily available?

  Select Rubber Gloves Disposable Aprons Safety Goggles Disposable masks

  • Rubber Gloves
  • Disposable Aprons
  • Safety Goggles
  • Disposable masks

• Is at least one member of the kitchen management, First Aid trained?

  Media

Allergens

• Is all allergen equipment available and correctly stored?

  Yes

  No

• Is there an up to date allergen matrix available in the kitchen / on the tablet?

  Yes

  No

• Ask a member of the kitchen team the procedure for an allergen check. Are they correct?

  Yes

  No

Storage

• Freezer code date system being used? (No re-labelling)

  Yes

  No

• HACCP correctly being used? (No re-labelling)

  Yes

  No

• Are all containers free of any previous HACCP labels?

  Yes

  No

• Are the fridges separated correctly between raw meat, dairy, veg and prep?

  Yes

  No

• Is stored food in a clean, lidded container of appropriate size? (Or suitably covered)

  Yes

  No

• Is all food stored correctly, no food on the floor, or if so, stored on crates?

  Yes

  No

• Is there clear evidence of stock rotation?

  Yes

  No

Kitchen Hygiene

• Are there wet floor signs available in the kitchen?

  Yes

  No

• If so, are they clean and in good condition?

  Yes

  No

• Are all fridge handles and contact points clean and free from food debris?

  Yes

  No

• Are all work surfaces clean, no food debris in joints with other benches or walls etc?

  Yes

  No

• Is the mop bucket clean and in good working order?

  Yes

  No

• Is the correct colour coding being used for mops and brushes?

  Yes

  No

• Is the KP area clean, free from food debris, racking neat and tidy, and clean behind/under washing machine?

  Yes

  No

• Is there blue roll available in all blue roll dispeners?

  Yes

  No

• Is there hand soap available in all soap dispensers?

  Yes

  No

• Is there hand sanitiser available in all sanitiser dispensers?

  Yes

  No

• Is there hot water available?

  Yes

  No

• Is the water in the hand basins the correct temperature?

  Yes

  No

• Is the hot water in the hand sinks around 40 degrees?

  Yes

  No

• Is there constant hand washing taking place?

  Yes

  No

• Is the wash hand basin un-obstructed?

  Yes

  No

• Is the hand washing basin clean?

  Yes

  No

• Is all shelving clean and tidy, clean underneath with no food debris or grease?

  Yes

  No

• Are all products stored above floor level?

  Yes

  No

• Is all H&S / FS signage clear and obvious, and in date?

  Yes

  No

• Is the extractor hood clean and free from grease?

  Yes

  No

• Are the flat grills clean and free from grease?

  Yes

  No

• Is the Bain Marie clean and free from food debris & grease?

  Yes

  No

• Are the fryers clean, free from grease build up inside the cupboard? Has the oil been changed within the appropriate time frame?

  Yes

  No

• Are the freezers showing correct temp, and has it been defrosted recently, with no excessive ice build up?

  Yes

  No

• Are the line fridges clean and free from food debris buildup?

  Yes

  No

• Has all equipment on the cook line been pulled out and deep cleaned?

  Yes

  No

• Do the chefs have easy access to sanitiser spray?

  Yes

  No

• Is the sanitiser spray stored correctly i.e not on food level?

  Yes

  No

• Randomly spot check a chef - can they explain the dilution procedure for the sanitiser?

  Yes

  No

• Randomly spot check a chef - can they explain the three point cleaning system?

  Yes

  No

• Is the wet vac clean and in good working order?

  Yes

  No

• Are all knives clean and in good working order?

  Yes

  No

• Is there any remnants of stickers or sellotape from previous kitchen notices visible around the kitchen?

  Yes

  No

• Is there separate vac pac machine for raw and RTE?

  Yes

  No

• Is the vac pac machine clean?

  Yes

  No

• Is there a designated raw preparation area?

  Yes

  No

• Are there any molluscs stored in water?

  No

  Yes

• Are all preparation areas free of any glass?

  Yes

  No

• Are all empty containers stored inverted?

  Yes

  No

• Is there any Sanitiser BS EN 1276 or 13697 available?

  Yes

  No

• Are all cloths clean?

  Yes

  No

• Is there available allergen signage for guests?

  Yes

  No

• How is the overall cleanliness and compliance of the kitchen and storage areas

• Are all external refuse disposals clean?

  Yes

  No

• Are all external refuse disposal lids closed?

  Yes

  No

• Is there sufficient external refuse disposals collections?

  Yes

  No

• Are the toilets clean and in good condition?

  Yes

  No

• Is the staff room tidy and clean?

  Yes

  No

• Are there any pins on the notice board?

  No

  Yes

• Action 1:

• Action 2:

• Action 3:

• Action 4:

• Chef Sign

  Sign

• Chefs note

• Auditor Sign

  Sign

• Auditors notes