Monthly Manger Inspection - H BEAUTY - NEWCASTLE

Name of Restaurant / Counter

1-1 Are cleaning and housekeeping standards maintained in all areas?

1-2 Is the "clean as you go" work practice consistently followed?

1-3 Are mechanical dishwashers in working order, kept clean, and operating at a temperature of at least 82°C?

1-4 Are internal waste bins emptied regularly and cleaned daily?

1-5 Are only approved chemicals used and correctly labelled?

2-1 Is the premises free of any pest activity?

2-2 If there is any pest issues, have it been reported to Food Safety and Facilities?

3-1 Is the Food Safety Procedures Manual readily available?

3-2 Is allergy warning signage displayed on menu or counter?

3-3 Are employees aware of the Allergens Policy?

3-4 Is allergen matrix readily available and up to date?

3-5 Are all staff members following cooking/reheating methods/SOPs?

4-1 Are Management signatures present on all records?

4-2 Are all deliveries checked for quality and temperature with records complete properly?

4-3 Are fridge and freezer records completed with actual food temperatures checked?

4-4 Are cooking or reheating records completed and accurately recorded?

4-5 Are cooling records completed and accurately recorded?

4-6 Are hot holding food temperature checks completed and accurately recorded?

4-7 Are cleaning records completed?

4-8 Are glass breakages form recorded where required?

4-9 Are delivery records (for ready to eat food / food items from CPU) completed and accurately recorded?

5-1 Are staff member wearing only blue plasters and blue gloves when necessary?

5-2 Is accurate handwashing procedure followed?

5-3 Is clean protective clothing worn, including head coverings, sleeve coverings and beard snood where required?

5-4 Is the Company jewellery policy being adhered to?

5-5 Are return to work questionnaire completed following a period of illness which could affect food safety?

5-6 Is first aid box available?

6-1 Is all food stock stored and used in a First-in-first-out rotation?

6-2 Are RAW foods separated from cooked/ready-to-eat foods to prevent cross-contamination?

6-3 Are chilled RAW ingredients clearly labelled with an opened date and expired date after preparation?

6-4 Are DRY goods correctly labelled with open / decant date and manufacturers' recommended opened shelf life / best-before date?

6-5 All PREPPED foods is adequately labelled with a ‘Use By’ or ‘Best Before’ date?

6-6 Are all fridges, freezers, and chilled display units working within the correct temperature range?

6-7 Are fridges, freezers, and display units kept clean, and are foods stored in their correct place?

6-8 Is correct color-coded equipment in use?

6-9 Are sinks provided for raw food washing separate from those used for ready-to-eat items?

6-10 Are frozen foods defrosted in accordance with Company policy?

6-11 Are areas cleaned and sanitized between the preparation of raw and ready-to-eat/allergenic foods?

6-12 Are food cooked to the temperature according to the SOP, with temperatures recorded?

6-13 Are food reheated at a minimum temperature of 75°C, with temperatures recorded?

6-14 Is hot food displayed above 63°C monitored at the start of service, and then every 2 hours? If the temperature is not achieved, is corrective action taken and recorded?

6-15 Are ambient ready-to-eat products removed from display after 4 hours (cold) or 2 hours (hot, if temperature do not meet 63C or above)?

7-1 Have all food handlers completed Level 2 Food Safety Training or its equivalent ?

7-2 Have all head chefs/sous/lead chefs and managers completed Level 3 Food safety and allergen management training?

7-3 Are training records up to date?

8-1 Are the premises in good condition, and are all maintenance defects reported to facilities?

8-2 Are the equipment in a good state of repair, working correctly, in a hygienic condition and able to be cleaned and sanitised where appropriate?

8-3 Is a dedicated glass/hard plastics breakage bin in place where relevant?

8-4 Are drains free from blockages or leaks?

8-5 Is the extract ventilation system working properly?

8-6 Is there sufficient supply of warm water, provided with hand soap and blue roll throughout the day?