Monthly pub compliance questions

Are all external customer areas well presented?

Are all glasswashers clean?

Are all glasswashers well maintained?

Are FoH customer areas inspected clean and well presented?

Are ice handling guidelines being followed?

Is all glassware clean?

Is the ice machine clean?

Are all BoH areas clean, well organised and clear from obstruction?

Are all staff areas clean & tidy (including staff toilets)?

Are cellar floors, walls and ceiling clean?

Are dispense lines being cleaned using the automated machines every 7 days in accordance with current guidelines?

Is all cellar equipment clean?

Is the line cleaning plan up to date and available?

Are all kitchen floors clean?

Are all kitchen walls clean?

Are all contact points clean?

Are all equipment surfaces clean?

Are all high level areas (including canopy, gullies, ansul taps, lights & ceiling tiles) clean?

Are all service fridges/freezers clean?

Are all mealstreams clean?

Are all microwaves clean?

Are all walk in fridges/freezers clean?

Are all wheels and casings clean?

Are all fryers clean?

Is all cutlery and cutlery polisher clean and polished?

Is all kitchen equipment well maintained?

Is all other kitchen equipment clean?

Is the chargrill clean?

Is the chip scuttle clean?

Is the clam grill clean?

Is the hot holding equipment (henny penny/victor) clean?

Is the kitchen card available and completed accurately?

Is the plate warmer clean and in good condition?

Is the pot wash and sink area clean and tidy?

Is the rationale clean and in good condition?

There were no food products that were found out of date?

Are all products correctly labelled?

Are A&I and RIDDOR reports being logged via Acoura?

Are fire escapes clear and unlocked?

Have the fire alarm and emergency lightening tests been completed and recorded as per DMLB/SOP?

Is the induction process being completed correctly by the pub team, and have all employees completed the on-line induction exam?

Is fire risk assessment available, and is review document up to date and relevant?

Is the fire log in the DMLB completed and up to date?

Are fire escape routes well maintained with doors and exits well signed and lit?

Are all areas of the emergency response plan complete and up to date in the current operations logbook?

Has fire training been completed for all members of the team, is this training updated every 6 months and when questioned, were staff aware of their duties in the event of a fire?

Is all fire fighting equipment secure, located correctly, well maintained and signage correct?

Are hand washing facilities accessible, fully stocked and displaying the correct notices?

Are allergen folders available and up to date?

Are separate facilities available for handling raw &a cooked products, and is there no risk of cross contamination?

Are a minimum of two food temperate probes available, in use and clean - with available sanitising wipes which are fit for use?

Are temperatures being monitored, recorded correctly and guidelines followed?

Are all foods stored safely?

Are all liquor products within their BEST BEFORE date?

Are 'BEST BEER' labels in use and their correct use understood, and are trad ales being correctly conditioned?

Are all drains, doors and other ingress points pest proofed/sealed?

Are all empty barrels bunged?

Are bin areas clean, secure & lids closed?

Are inspection reports adhered to and signed, and any action points have been completed?

Is all required pest prevention equipment clean, maintained and correctly labelled?

PPE - is there sufficient PPE available and is it clean and in use?

Are all lifts & hoists in good working order and a current certificate available?

Are all BoH area lights working and intact (inc. diffusers)?

Are all chemicals were stored correctly, and there was no evidence of any unapproved chemicals found on site?

Are all delivery routes and external areas clear and well maintained?

Are all emergency release mechanisms on all walk in fridges and freezers working and in good condition?

Are all first aid boxes readily available and fully stocked?

Are all floors, walls & ceilings and external fixtures & fittings in good condition?

Are all gas cylinders correctly secured and CO2 monitors in place and working?

Are gas safety chains connected to the relevant kitchen equipment?

Are all areas of the door log being completed?

Are risk assessments being reviewed (in line with DMLB) and being made site specific if required?

Are all areas of the licensing folder complete and up to date?

Are all required policy documents (COSHH, risk assessment, health & safety and asbestos manuals) available and up to date?

Are all toilet check sheets being retained on site?

Noise at work regs- are all risk assessments and training documents completed, and are ear plugs available?

Are all till displays working and unobstructed?

Are all weekly cleaning rotas in place and is cleaning completed in the relevant day?

Are energy management practises in place?

Are the unit recycling all relevant materials, and us all recycling prepared in line with the recycling SOP?

DDA - are all facilities accessible, clear and well maintained and are managers aware of the contents of the DDA audit?

Have all action points from previous KSV/AM cleaning checks been completed?

Have all action points from the previous audit been completed?

Is the coffee machine being cleaned daily as per counter movement?

Property management system - are any outstanding PPM's or revisits being managed correctly by the unit?

Have all employees completed training in line with their responsibilities (e.g. On-line induction/food hygiene/H&S etc.)?

Are all personnel files complete and up to date?

Do staff files checked have sufficient PORTW?

Are up to date build-to/prep levels in place to help drive sales, and are they being adhered to?

Has food wastage been regularly entered onto APoS?

Are all hot holding guidelines being followed and levels displayed, up to date and being followed?

Are food line checks being completed within JDW guidelines?

Are grab tests being completed and recorded in the kitchen DMLB?

Are oil management practices in place?

Are all open wines vac-u-vined and/or day dotted accordingly?

Are all opened spirits correctly sealed/lidded?

Are all opened spirits labelled correctly?

Are fridge plans in place and are they being utilised correctly?

Are liquor line checks being completed within JDW guidelines?