MTL -Counters

Is the whole area clean and tidy?

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

Do all colleagues know what the correct process and PPE is for using and cleaning all equipment including ovens and emptying hot fat drawers?

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

Are all colleagues following the jewellery and nails policies?

Do colleagues remove their apron and hat when entering any back area including warehouse, WC and canteen?

When colleagues move between raw and ready to eat open food areas, do they change aprons and wash their hands?

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

Are uniforms or colleagues who work in ready to eat and raw open food areas stored separately?

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

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

Are colleagues following the hand washing policy?

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

Is Aseptopol and all other required 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 or prep utensils in a clean and undamaged condition?

Are all food prep and food storage areas free from risks of contamination?

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

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

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 chill/fridge/freezer have the correct temperature indicators in the correct position?

Can all colleagues explain the temperature indicators process and how to deal with a chiller escalation due to temperature indicators showing?

Are all products displayed correctly?

Is there a chilled water spray bottle available for spraying fish that is stored away from the ice?

Is ice correctly transported from the freezer to the fish counter using the correct equipment?

Are all products in date and correctly rotated?

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

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

Do all colleagues use non-touch techniques when handling ready to eat products?

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

Do all products have accurate POS or SELs?

Are the correct allergy notices on display?

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

Is there a clearly designated area for food waste and is all waste food stored correctly in it?

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

Is all beef product on the meat counter recorded for traceability and the book available to customers on request?

Are health mark labels kept for 60days for live shellfish?

Has the food counters safe and legal record been completed correctly for the current week and previous week?

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

Has the hot food daily check and temperature record safe and legal record been completed correctly for the current week and previous week?

Does the hot food daily checks and temperature record safe and legal record accurately reflect the standards observed during the audit today?