NSF/AM Check - October 2022

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• In the kitchen, is the staff's hair untidy, dirty, not tied back, too long or uncoverd?

  Yes

  No

  N/A

• Is Protective Clothing only being worn on site?

  Yes

  No

  N/A

• No personal belongings or clothing in the food areas?

  Yes

  No

  N/A

• Visitors wearing Protective Clothing including a hat?

  Yes

  No

  N/A

• Team not tasting the food using unhygienic utensils?

  Yes

  No

  N/A

• Hand Wash Sinks clear and unblocked, not being used with Utensils or Equipment?

  Yes

  No

  N/A

• Hand Wash Sinks equipped with adequate Blue Roll and Soap in Dispensers?

  Yes

  No

  N/A

• Staff room and Toilets clean and tidy?

  Yes

  No

  N/A

• Jewellery and False Nails removed?

  Yes

  No

  N/A

• Cuts and sores covered with clean plasters or dressings?

  Yes

  No

  N/A

• All PPE being is clean and hygenic?

  Yes

  No

  N/A

• Hands being washed correctly and after potential cross contamination?

  Yes

  No

  N/A

• Food being purchased from nominated Suppliers only?

  Yes

  No

  N/A

• Deliveries being accepted at the correct temperatures? Colder than 7 for Fresh, colder than 18 for Frozen.

  Yes

  No

  N/A

• Delivered food in date?

  Yes

  No

  N/A

• All food delivered without damage and with adequate packaging?

  Yes

  No

  N/A

• Deliveries being put away within 30 minutes of arrival?

  Yes

  No

  N/A

• Stock being rotated for FIFO?

  Yes

  No

  N/A

• Food adhere to the FSMS in the fridge layout?

  Yes

  No

  N/A

• No OOD Food on site?

  Yes

  No

  N/A

• Opened tinned goods being decanted and not stored in open cans?

  Yes

  No

  N/A

• Decanted/Open products being labelled correctly?

  Yes

  No

  N/A

• Understand the process of what to do in the event a fridge exceeds critical limit on temperature?

  Yes

  No

  N/A

• Understand the process of what to do in the event a freezer exceeds the critical limit on temperature?

  Yes

  No

  N/A

• Frozen food is at -16 or colder?

  Yes

  No

  N/A

• No ambient/low risk food items on site?

  Yes

  No

  N/A

• All food correctly covered?

  Yes

  No

  N/A

• No defrosted food has been refrozen?

  Yes

  No

  N/A

• No freezers require defrosting?

  Yes

  No

  N/A

• No food being stored in damaged packaging?

  Yes

  No

  N/A

• Unfit food disposed of, or marked as unsalable?

  Yes

  No

  N/A

• No food being stored on the floor?

  Yes

  No

  N/A

• Defrosting food is being stored correctly?

  Yes

  No

  N/A

• Food isnt being defrsoted at ambient temperature?

  Yes

  No

  N/A

• Correct coloured chopping boards and utensils in use?

  Yes

  No

  N/A

• Food areas, boards and utensils being cleaned and sanitised after use?

  Yes

  No

  N/A

• Adequate separation between Raw and Ready to Eat foods?

  Yes

  No

  N/A

• Structure of prep areas has no risk of foreign body contamination?

  Yes

  No

  N/A

• Ready to eat food isnt being left at ambient for too long?

  Yes

  No

  N/A

• Clean chopping boards are stored upright and without damage?

  Yes

  No

  N/A

• Raw veg is being washed in Food Prep Sink using cold running water?

  Yes

  No

  N/A

• Washed produce is being stored in dry, covered containters?

  Yes

  No

  N/A

• Food is being served immediately once at temperature or commencing the Hot Holding Proceedure?

  Yes

  No

  N/A

• Core temperature of food at 75oC for 30 Seconds is being achieved?

  Yes

  No

  N/A

• Food is being cooled within 90 minutes to required temperature?

  Yes

  No

  N/A

• No risk of cross contamination at end of cooking?

  Yes

  No

  N/A

• Food being cooled in an area of the kitchen before being transferred to the chiller?

  Yes

  No

  N/A

• Bain Marie or Hot Holding isnt being used to reheat food?

  Yes

  No

  N/A

• Food is not being reheated more than once?

  Yes

  No

  N/A

• Food is being cooked to a core temperature of 75, or 82 in Scotland?

  Yes

  No

  N/A

• Hot Holding equipment is at the required operating temperature?

  Yes

  No

  N/A

• All hot held food is being used before more is added to hot hold?

  Yes

  No

  N/A

• If hot held food drops below 65oC, it is being discarded?

  Yes

  No

  N/A

• All fridges are displaying at below 7oC?

  Yes

  No

  N/A

• No high risk foods are being stored above 7oC for longer than 3 hours?

  Yes

  No

  N/A

• Fridges arent exceeding the load limit?

  Yes

  No

  N/A

• No risk of cross contamination in displayed, chilled foods?

  Yes

  No

  N/A

• Tongs and serving utensils are clean?

  Yes

  No

  N/A

• Crockery, Cutlery, Cloths, Glassware clean and undamaged?

  Yes

  No

  N/A

• Working probes and probe wipes available, and in date?

  Yes

  No

  N/A

• Prep areas clean and floor swept?

  Yes

  No

  N/A

• All utensils and equipment working and undamaged?

  Yes

  No

  N/A

• Broken Crockery and Broken Glassware bins in use?

  Yes

  No

  N/A

• Glassware stored upside down on plastic matting?

  Yes

  No

  N/A

• Glassware stored above food?

  Yes

  No

  N/A

• Eggs from preapproved supplier with Lion Quality mark?

  Yes

  No

  N/A

• Ice scoop stored in a dry, clean containter?

  Yes

  No

  N/A

• Plastic or Metal Ice Scoop? Cant be glass.

  Yes

  No

  N/A

• Segregated Raw Prep Area, or Segregated with time controls?

  Yes

  No

  N/A

• Designated raw meat handling equipment and utensils?

  Yes

  No

  N/A

• Raw prep area is clean and disinfected after use?

  Yes

  No

  N/A

• Correct coloured tongs in use on Grill?

  Yes

  No

  N/A

• Raw Meat isnt being washed?

  Yes

  No

  N/A

• Hands being washed at appropriate times during handling of raw meat and veg?

  Yes

  No

  N/A

• Correct procedure for washing raw salad and garnish?

  Yes

  No

  N/A

• Kitchen laid out to allow seperation of raw and ready to eat foods?

  Yes

  No

  N/A

• No other food hygeine concerns noted in the business?

  Yes

  No

  N/A

Premises, Cleaning and Pests

• No missing, cracked or damaged wall tiles?

  Yes

  No

  N/A

• Walls are smooth, cleanable and continuous?

  Yes

  No

  N/A

• No signs of dampness or mould on walls?

  Yes

  No

  N/A

• No structural movement in the walls?

  Yes

  No

  N/A

• Floor has no damage?

  Yes

  No

  N/A

• Floor isnt absorbent?

  Yes

  No

  N/A

• Floor to wall junctions are clean?

  Yes

  No

  N/A

• No damage to the ceiling?

  Yes

  No

  N/A

• No dampness in the ceiling?

  Yes

  No

  N/A

• No excessive staining on ceiling with evidence or recent water leak?

  Yes

  No

  N/A

• All lights working and not broken?

  Yes

  No

  N/A

• No missing diffusers to lights?

  Yes

  No

  N/A

• Ventilation and Extraction are working?

  Yes

  No

  N/A

• Grease filter in place in canopy?

  Yes

  No

  N/A

• No blockages or plumbing issues in Food areas or Bar?

  Yes

  No

  N/A

• Potable water available?

  Yes

  No

  N/A

• Hand wash sink in bar area?

  Yes

  No

  N/A

• Hot and Cold running water in hand wash sinks?

  Yes

  No

  N/A

• Glasswasher working correctly?

  Yes

  No

  N/A

• Racking, seals and shelving in Fridges and Freezers in good condition?

  Yes

  No

  N/A

• Racking is rust free?

  Yes

  No

  N/A

• Hot hold can reach the required temperature?

  Yes

  No

  N/A

• Customer toilets are clean, stocked and being checked hourly?

  Yes

  No

  N/A

• Hot and Cold water in customer toilets?

  Yes

  No

  N/A

• Adequate storage for team members clothing?

  Yes

  No

  N/A

• Staff toilets are clean and stocked?

  Yes

  No

  N/A

• Good pest control near food areas?

  Yes

  No

  N/A

• Refuse area clean and tidy?

  Yes

  No

  N/A

• No pest issues on site?

  Yes

  No

  N/A

• Generally good housekeeping?

  Yes

  No

  N/A

• Plates being cleared regurlary?

  Yes

  No

  N/A

• Fly Killer emptied weekly?

  Yes

  No

  N/A

• Doors to kitchen kept closed where applicable?

  Yes

  No

  N/A

• Baits/Traps only handled by Pest Control?

  Yes

  No

  N/A

• Enough bins in the building?

  Yes

  No

  N/A

• Bins cleaned?

  Yes

  No

  N/A

• Pest Control Actions closed down?

  Yes

  No

  N/A

• Cleaning Chemicals stored away from food items?

  Yes

  No

  N/A

• Cleaning schedule in place and filled in?

  Yes

  No

  N/A

• Correct chemicals being used for correct tasks?

  Yes

  No

  N/A

• Chemicals stored in correct bottles and containers?

  Yes

  No

  N/A

• Only using clean cloths while cleaning?

  Yes

  No

  N/A

• Separate cleaning equipment for Food Areas and Walls/Floors?

  Yes

  No

  N/A

• Chemicals from nominated supplier only?

  Yes

  No

  N/A

• Clean as you go in place?

  Yes

  No

  N/A

• No build up of grease, grime, food debris on food contact surfaces, equipment, walls and floor?

  Yes

  No

  N/A

• No ingrained build up of grease or grime?

  Yes

  No

  N/A

• Sanitiser is available and being used?

  Yes

  No

  N/A

• Cleaning equipment is clean?

  Yes

  No

  N/A

• Dishwasher items being checked once they come out for no signs of food or lipstick?

  Yes

  No

  N/A

• Dishwasher items being left to air dry?

  Yes

  No

  N/A

• Seals, jets, interior surfaces and filters of Dishwasher clean and clear?

  Yes

  No

  N/A

• Rinse aid, water softener and detergent available and in use?

  Yes

  No

  N/A

• Dishwasher working properly? If not, is it logged on ProNett?

  Yes

  No

  N/A

• Only clean, hot water being used to clean?

  Yes

  No

  N/A

• Cleaning is only being done in the proper sink?

  Yes

  No

  N/A

• No other food safety concerns identified during the check?

  Yes

  No

  N/A

Confidence in Management

• No food safety management concerns identified during the check?

  Yes

  No

  N/A

• Due Diligence records being completed?

  Yes

  No

  N/A

• Kitchen diary being completed thoroughly?

  Yes

  No

  N/A

• Food Hygiene training and Staff Induction records are up to date and available?

  Yes

  No

  N/A

• Chef able to demonstrate an understanding of an essential food safety process?

  Yes

  No

  N/A

• General good food safety knowledge?

  Yes

  No

  N/A

• Allergen information is up to date?

  Yes

  No

  N/A

• Food allergy and intolerance information on display?

  Yes

  No

  N/A

• Team can explain the allergy process for a customer?

  Yes

  No

  N/A

• No purple board in the kitchen?

  Yes

  No

  N/A

• Team can explain how to manage substitutions for allergens?

  Yes

  No

  N/A

H&S and Licensing

• H&S Law Poster and H&S Policy on display, completed, in date and signed correctly?

  Yes

  No

  N/A

• Statutory testing certificates in place and current?

  Yes

  No

  N/A

• FoH Diary completed and relevant sections signed off?

  Yes

  No

  N/A

• All Risk Assessments applicable to site activities have been reviewed by the GM in the past 12 months?

  Yes

  No

  N/A

• Staff including managers can demonstrate good knowledge and understanding of protective and preventative measures to carrying out medium/high risk tasks?

  Yes

  No

  N/A

• Has the new RA for Use of Power Tools been included in the Site RA Folder?

  Yes

  No

  N/A

• Has the premises implemented appropriate control measures for Noise Control?

  Yes

  No

  N/A

• Have all accidents/incidents been reported to Management, logged on the back office and actions taken to prevent repeats?

  Yes

  No

  N/A

• All front and back of house areas managed to control the risk of slips, trips and falls?

  Yes

  No

  N/A

• Customer toilets clean and safe?

  Yes

  No

  N/A

• Broken Glass bin available?

  Yes

  No

  N/A

• Suitable first aid previsions available?

  Yes

  No

  N/A

• PPE Available with staff aware of what and when it is needed?

  Yes

  No

  N/A

• Gas Cylinders stored safely?

  Yes

  No

  N/A

• Lifts and Hoists used safely, SSOW being followed?

  Yes

  No

  N/A

• Ladders in good condition, fit for purpose and ladder checklist complete?

  Yes

  No

  N/A

• Beer Lines being cleaned correctly and procedures followed?

  Yes

  No

  N/A

• All deliveries and transfer of crates, barrels and food being carried out correctly?

  Yes

  No

  N/A

• Crates, barrels and food being stored correctly? Not exceeding height limits?

  Yes

  No

  N/A

• COSHH Guidelines being followed and only authorised chemicals being used?

  Yes

  No

  N/A

• Subterranean cellar fitted with CO2 Alarm?

  Yes

  No

  N/A

• Facilities and Equipment including furniture not posing imminent risk of injury? If there is, has it been logged and have a suitable action plan?

  Yes

  No

  N/A

• Baby Changing and High Charis clean and in a safe, secure condition?

  Yes

  No

  N/A

• Gas Patio Heaters being used correctly, and with gas cylinders stored correctly?

  Yes

  No

  N/A

• Legionella Form E, F and G completed monthly?

  Yes

  No

  N/A

• No obvious risks to children in the venue?

  Yes

  No

  N/A

• Tumble Dryer or Washer Dryer filter clean from fluff?

  Yes

  No

  N/A

• No other issues raised during the check?

  Yes

  No

  N/A

• Full copy of the Premises License available?

  Yes

  No

  N/A

• Copy of the Premises License on display?

  Yes

  No

  N/A

• Management aware of the conditions attached to the Premises License?

  Yes

  No

  N/A

• Is a Section 57 Notice on display next to the Premises License Summary?

  Yes

  No

  N/A

• Personal License Holders carry on their person their personal license ready for inspection?

  Yes

  No

  N/A

• Price Lists comply with Trading Standards requirements?

  Yes

  No

  N/A

• Evidence of adherence to Company Policy in respect to underage sales?

  Yes

  No

  N/A

• Form of Authorisation completed for all employees?

  Yes

  No

  N/A

• Staff received appropriate training in relation to licensing matters?

  Yes

  No

  N/A

• CCTV Operational and relevant signage on view?

  Yes

  No

  N/A

• Incident and Due Diligence log being completed fully?

  Yes

  No

  N/A

• All changes in levels to floor in the public area highlighted?

  Yes

  No

  N/A

• Door Staff Due Diligence log being fully completed?

  Yes

  No

  N/A

• Open bottles sealed to avoid evaporation?

  Yes

  No

  N/A

• Disabled facilities provided, operational, working order, clean and free from storage?

  Yes

  No

  N/A

• Is the premises Fire Risk Assessment available?

  Yes

  No

  N/A

• Have the hazards and deficiencies within the FRA been nulified or controlled adequately?

  Yes

  No

  N/A

• Fire Alarm and Fire Detection Systems working?

  Yes

  No

  N/A

• Fire Alarm Zone Plan available and correct?

  Yes

  No

  N/A

• Fire detectors arent covered?

  Yes

  No

  N/A

• Fire precautions checklist being completed daily?

  Yes

  No

  N/A

• Plant rooms free from combustible materials?

  Yes

  No

  N/A

• All employees received Fire Safety Training at induction and recurring Refreshers?

  Yes

  No

  N/A

• Fire Evacuation Drill completed in last 6 months?

  Yes

  No

  N/A

• Fire exits and egress routes free from obstruction?

  Yes

  No

  N/A

• Fire Exit Doors unlocked?

  Yes

  No

  N/A

• Internal Fire Doors are in good condition, operate correctly and fit effectively in to their frames?

  Yes

  No

  N/A

• Safe Capacity Limit displayed within the FRA?

  Yes

  No

  N/A

• Appropriate and adequate Fire Signage available throughout?

  Yes

  No

  N/A

• No smoking policy being followed?

  Yes

  No

  N/A

• Any other Fire Risk issues raised during the check?

  Yes

  No

  N/A

• Do you have accomadation?

  Yes

  No

  N/A

• Is it occupied?

  Yes

  No

  N/A

• How many people are living there?

  Yes

  No

  N/A

• How many households are living there?

  Yes

  No

  N/A

• Does the current FRA cover the accomadation?

  Yes

  No

  N/A

Additional AM Questions

• Exterior in good condition including furniture, pavement, steps and lighting?

  Yes

  No

  N/A

• A Boards in correct locations?

  Yes

  No

  N/A

• No Extension Cables in use?

  Yes

  No

  N/A

• Staff can talk you through the Reward Card terms and conditions?

  Yes

  No

  N/A

• Staff can talk through how to reduce Clears and Voids?

  Yes

  No

  N/A

• Knives being stored correctly?

  Yes

  No

  N/A

• Staff can describe the Manual Handling Process?

  Yes

  No

  N/A

• Cellar drain have a cover on and in suitable condition?

  Yes

  No

  N/A

• Challenge 21/25 Posters on display?

  Yes

  No

  N/A

• ID Checks being completed properly on the till?

  Yes

  No

  N/A

• Pubwatch meetings being attended regularly?

  Yes

  No

  N/A

• Most recent version of Stock and Cash Policy signed by all managers?

  Yes

  No

  N/A

• Is the office clean, tidy and organised?

  Yes

  No

  N/A

• Mobile PEDs kept in a secure location overnight?

  Yes

  No

  N/A

• PED Antitamper Poster on display?

  Yes

  No

  N/A

• Pest Control Visits arent overude?

  Yes

  No

  N/A

• GM/DM shadowing the Technician on their visit?

  Yes

  No

  N/A

• Staff can describe what to do if they discover a fire?

  Yes

  No

  N/A

• Staff can tell me where the Fire Evacuation Point is?

  Yes

  No

  N/A

• Yes

  No

  N/A