MTL - Colleague Room

Is the whole area clean and tidy?

Are all colleagues wearing the correct uniform which is clean, including hats, coat, jackets and aprons where required?

Do all colleagues have neat, short tied back hair and are they wearing appropriate hair coverings correctly?

Are all colleagues following the jewellery and nails policy?

Is there a suitable and sufficient supply of hot and cold running water available at all sinks?

Are all hand wash basins accessible and clean, have the correct soap, and working hand dryer (or disposable hand towels)?

Are all colleagues following the hand washing policy?

Is the equipment washing sink clean, easily accessible and have a sink plug and draining board?

Is Aseptopol and all other cleaning chemicals available for use, and used correctly?

Is the cleaning document and relevant chemical usage cards available?

Are the correct cloths available to clean prep surfaces and equipment?

Are all serving and prep utensils in a clean and undamaged condition?

Are the correct colour coded serving and prep utensils in use?

Is all equipment in a clean and food safe, undamaged condition?

Is both a fire blanket and a foam or Type F fire extinguisher located near to the deep fat fryer and are they easily accessible?

Are all fresh food cabinets and food fixtures free from spillages, debris and mould?

Are all refrigerated and frozen cabinets working and are they filled correctly?

Does each chiller/fridge/freezer have correct temperature indicators in the correct position?

Are all products in date and rotated correctly?

Are raw products kept apart from ready to eat products at all times during storage, handling and display?

Can all colleagues explain the policy around moving between raw and ready to eat open food areas?

Are all chilled products kept in the cold chain before and after preparation?

Are all stored products sealed/covered and being stored correctly and labelled with the correct date code?

Are the correct allergy notices on display?

Can all colleagues demonstrate how to deal with a customer allergy query?

Are the fridge and freezer free from any ingredients not specified on the recipe management system?

Is the freezer free from any pre-cooked food?

Is there a clean, working, calibrated probe thermometer and the correct wipes to sanitise it available and is it used correctly?

Are all floors free from slip or trip hazards?

Are all walls, floors and ceilings structurally sound?

Are all open food areas covered by working electric fly killing units?

Are all areas free from pests, evidence of pests and signs of pest damage?

Has the catering safe and legal record been completely correctly for this current week and the previous week?

Does the catering safe and legal record accurately reflect the standards observed during the audit today?

Has the catering temperature oven/servery safe and legal records been completed correctly for the current week and the previous week?

Do the catering temperature oven/servery safe and legal records accurately reflect the standards observed during the audit today?