New Browns Kitchen Audit Copy

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Walk in fridge

• Is fridge running at correct temperature?

  Yes

  No

  N/A

• Are raw meat items separate from cooked meat items?

  Yes

  No

  N/A

• Are cooked meat items stored above raw meat items?

  Yes

  No

  N/A

• Raw chicken stored on bottom shelf?

  Yes

  No

  N/A

• Are all fridge items in date?

  Yes

  No

  N/A

• All food stored at least 6 inches off the floor?

  Yes

  No

  N/A

• Are all items correctly day dotted?

  Yes

  No

  N/A

• Are fish items stored correctly away from meat?

  Yes

  No

  N/A

• Are raw fish items stored below cooked fish items?

  Yes

  No

  N/A

• Are all fruit sanitised upon delivery and away from unsanitized fruit?

  Yes

  No

  N/A

• Is tuna and other scrombroid fish items stored on ice?

  Yes

  No

  N/A

• Have food items been removed from delivery packaging?

  Yes

  No

  N/A

• Are all glass items stored on bottom shelf?

  Yes

  No

  N/A

• Are root vegetables on bottom shelf?

  Yes

  No

  N/A

• Are sanitised labels being used?

  Yes

  No

  N/A

• Is the fridge clean and tidy?

  Yes

  No

  N/A

• Are all lights working and in good order?

  Yes

  No

  N/A

• Are the chiller curtains in place and un damaged?

  Yes

  No

  N/A

Walk in freezer/freezers

• Is the freezer running at correct temperature?

  Yes

  No

  N/A

• Are all items decanted and stored with original label and in sealed container?

  Yes

  No

  N/A

• Are all items in date?

  Yes

  No

  N/A

• No signs of in house freezing?

  Yes

  No

  N/A

• Is the freezer clean?

  Yes

  No

  N/A

• Are the lights in working order?

  Yes

  No

  N/A

• Yes

  No

  N/A

• Is the floor clean and free from ice?

  Yes

  No

  N/A

Line fridges and freezers

• Is all food items stored in clean containers and day dotted correctly?

  Yes

  No

  N/A

• Are all food items covered on arrival?

  Yes

  No

  N/A

• Are cooked meat items stored above raw meat items?

  Yes

  No

  N/A

• Are cooked fish items stored above raw fish items?

  Yes

  No

  N/A

• Is tuna stored on ice and at correct temperature?

  Yes

  No

  N/A

• Are all fridges clean?

  Yes

  No

  N/A

• Are all fridge seals in good condition?

  Yes

  No

  N/A

• Are fridges and freezers running at correct temperature?

  Yes

  No

  N/A

• Are the freezers clean?

  Yes

  No

  N/A

• Are all contact services clean and sanitizer?

  Yes

  No

  N/A

KP area

• Is the dishwasher in good working order?

  Yes

  No

  N/A

• Are all sinks clean?

  Yes

  No

  N/A

• Are all chemicals available and in correct dispensers?

  Yes

  No

  N/A

• Are rubber gauntlets/goggles/rubber apron available?

  Yes

  No

  N/A

• Are paper towels available?

  Yes

  No

  N/A

• Are colour coded J clothes available an in correct use?

  Yes

  No

  N/A

• Is the wall behind dishwasher clean?

  Yes

  No

  N/A

• Is there hot water readily available?

  Yes

  No

  N/A

• Are Kitchen bins in good order?

  Yes

  No

  N/A

Chefs practices?

• Are chef washing hands in right way?

  Yes

  No

  N/A

• Are chefs using knife and boards correctly.

  Yes

  No

  N/A

• Is PPE being used on deliveries and raw meat preparation?

  Yes

  No

  N/A

Kitchen Mainternance

• Are all lights working?

  Yes

  No

  N/A

• All the equipment in good working order?

  Yes

  No

  N/A

• Is the floor clean?

  Yes

  No

  N/A

• Are all the heat lamps working?

  Yes

  No

  N/A

• Is there a raw meat section and PPE available?

  Yes

  No

  N/A

• Are colour coded chopping boards available, in good order and stored correctly?

  Yes

  No

  N/A

• Are colour coded knives available and stored correctly?

  Yes

  No

  N/A

• Are colour coded tongs available and stored correctly during service?

  Yes

  No

  N/A

• Are all contact services clean?

  Yes

  No

  N/A

• Is the extraction clean and all lights working?

  Yes

  No

  N/A

• Is there working weighing scales?

  Yes

  No

  N/A

• Are microwave lids in?

  Yes

  No

  N/A

• Is there three probes available?

  Yes

  No

  N/A

• Are all fridges and freezers clearly numbered?

  Yes

  No

  N/A

• Chargrill poster displayed

  Yes

  No

  N/A

• Are kitchen posters up to date?

  Yes

  No

  N/A

• Has the cooking matrix been completed?

  Yes

  No

  N/A

• Are mops and brooms being stored correctly?

  Yes

  No

  N/A

• Is the boiler room clean and clutter free?

  Yes

  No

  N/A

Dry store

• Are all items in date?

  Yes

  No

  N/A

• Are items in glass containers stored on the bottom shelf?

  Yes

  No

  N/A

• Are all items that have been opened stored in a sealed container and labeled correctly?

  Yes

  No

  N/A

• Are nuts stored in air tight containers on bottom shelf?

  Yes

  No

  N/A

• Is the shelving clean and rust free?

  Yes

  No

  N/A

Personal hygiene

• Are all chefs wearing correct uniform?

  Yes

  No

  N/A

• Are all chefs wearing hats?

  Yes

  No

  N/A

• Are all chefs wearing safety shoes?

  Yes

  No

  N/A

• Are snoods being worn?

  Yes

  No

  N/A

• No jewellery except wedding rings?

  Yes

  No

  N/A

• Are all chefs clean?

  Yes

  No

  N/A

Policy and procedures

• Is the chargrilled cleaning poster displayed?

  Yes

  No

  N/A

• Is the grill mapping poster displayed and complete

  Yes

  No

  N/A

• Are grill tongs being on grill according to grill mapping poster?

  Yes

  No

  N/A

• Is there any evidence of storing knives,tongs,spoons in sanitizer?

  Yes

  No

  N/A

• Can chefs explain the colour codes for knives and chopping boards. <br><br>YELLOW cooked meed<br>RED raw meat<br>GREEN sanitized fruit and veg<br>BROWN unsanatizd fruit and veg<br>BLUE raw fish<br>PURPLE tuna lobster cooked fish and allergens<br>WHITE

  Yes

  No

  N/A

• Can chefs explain the colour coded cloths. <br><br>YELLOW-kitchen general cleaning <br>RED-raw prep one use only<br>

  Yes

  No

  N/A

Back yard/bin area

• Are all the bins clean and in good order?

  Yes

  No

  N/A

• Are lids closed on all bins?

  Yes

  No

  N/A

• Is the back yard clean and free of rubbish?

  Yes

  No

  N/A

• No fag ends on floor?

  Yes

  No

  N/A

• Is there a covered area for deliveries?

  Yes

  No

  N/A

Due diligence

• Is the due diligence book available?

  Yes

  No

  N/A

• Is green safety policy available and signed?

  Yes

  No

  N/A

• Are Microwave guidance labels on?

  Yes

  No

  N/A

• Are deliveries being checked and probed?

  Yes

  No

  N/A

• Has the manager responsibilities list been signed?

  Yes

  No

  N/A

• Is the due diligence being filled in correctly?

  Yes

  No

  N/A

• Has the RBM'S checklist been signed?

  Yes

  No

  N/A

Are first aid boxes available?

• Is there a first aid box available?

  Yes

  No

  N/A

Kitchen knowledge

• How do we defrost items appropriately?

  Yes

  No

  N/A

• How long do we have to cool food items to required temperature?

  Yes

  No

  N/A

• How do we clean a work surface?

  Yes

  No

  N/A

• Are blasts chiller Records being filled in correctly?

  Yes

  No

  N/A

• How do with have to cook lobster on delivery?

  Yes

  No

  N/A

• How long do we wash are hands for?

  Yes

  No

  N/A

• How long do we keep lobsters for after cooking?

  Yes

  No

  N/A

Bar and cellar

• Is the bar using the correct knife and chopping board?

  Yes

  No

  N/A

• Are ice scoops in D10 solution?

  Yes

  No

  N/A

• Are gas cylinders being stored correctly?

  Yes

  No

  N/A

• Is ice machine free of mould?

  Yes

  No

  N/A

• Are fridge seals in good condition and clean?

  Yes

  No

  N/A

• Is everything in date on bar/ day dotes correct?<br>

  Yes

  No

  N/A

• Is Celery stored separately?

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A