Title Page

  • Conducted on

  • Prepared by

  • Location

Health & Safety

  • Complete first set of temps

  • Date checks all good?

  • Products stored using FIFO?

  • Sign & complete MGRS H&S Checklist

  • Fridge seals undamaged?

  • All stock stored off the floor?

  • All clear of fruit flys? If no contact Mitie

  • Any cross contamination issues?

  • Are probes working, wipes and allergy sticker available?

  • Soap full in all dispensers?

  • Water hot on taps within 30 seconds?

  • Chemicals in both dishwasher?

  • covid control - blue roll in holders only

  • covid control - hand sanitizer available

  • covid control - sanitizer bottles full and clean

  • Check Mitie for any actions

  • ELearning accessible?

  • Check yesterdays cooking record

Grills & Co-ord

  • Front grill canopy, slats and shelfs clean?

  • Altoshams clean? inside and out

  • Chopping block clean & salted?

  • Front grill waste draw clean?

  • Back Grill canopy & griddle clean and waste draw clean?

  • Toaster free of dust?

  • All microwaves clean inside and out?

  • All fridges/freezer clean inside and out? remember fan covers

  • Fryer canopy clean?

  • Fryer clean, paper changed, no oil build up inside or out?

  • Co-ord shelfs, bain marie, bin housing and takeaway boxes clean?

  • Floors/edges throughout grill/till area clean?

  • Behind all equipment and void areas clear of debris?

  • Hand wash sink and wall/celling area clean

Kitchen

  • Loading trolley clean? Thoroughly check

  • Racking Trolley clean? Thoroughly check

  • Sanitizer, aprons and gloves available?

  • Oven seals, drain and legs all clean?

  • Under the dishwasher clean? no debris or pooling water

  • All walls clean?

  • Lift clean in and out?

  • Sink, shelf's and chemicals dispenser clean?

  • Any pink mold showing in glass or dishwasher?

  • Bin handles clean?

  • Blue roll holders full?

  • Bin area floor clean, oil drums stored correctly, bins shut

Restaurant

  • Toilets all clean (soap, toilet roll, air freshener)

  • Booth seating clean?

  • Bottom of glass shelfs clean (tills)

  • Front, middle and back floor sections clean?

  • Both condiment units clean & Tidy?

  • Customer hand towel and soap available?

  • Ice machine clean, vents side and top?

  • deliveroo pod clean and tidy?

  • Frozen yoghurt machine clean, vents, drip tray and parts

  • metal surrounding of tables dust free? T1/2,24 and 25 most common

  • Till counter/coffee machine area surfaces all clean?

  • Artwork clean and straight on walls

Downstairs

  • Is the syrup room clean?

  • Is the plant room floor clean?

  • Are the stairs swept and clear?

  • Is the staff room clean and tidy?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.