NSF Audit April 2024

All hand sinks inc. restroom clean, stocked & with reminder poster

Dishwashing area set up including sanitation sink, sanitation bucket 50-100ppm with a 4-hour expiry.

Mop is hanging & dirty bucket water has been removed.

All team members must enter with hairnet on, wash hands, prep with gloves & not wearing incorrect jewellery especially watches.

Floor drain Clean

Mop sink clear & clean

Makeline & keyboard clean & turned on.

Check cool room for expired product, expired stock or product missing date coding, stock missing receive dates/expiry date and all dough stacks are tagged with correct expiry dates

Check freezer is correctly date coded including loose bags & has a thermometer recording temps.

All products in cool room, make cabinet & freezer are in sealed containers.

Stock make line with Bains, make sure Bains clean & date coded correctly.

Check all ambient products, sauce, sauce bottles & garlic breads have accumulative times.

Check shakers clean, full & date coded.

Turn on oven & hot rack.

Set up scales, rings, utensils, cutters & ensure they are clean + spare set ready for sanitation.

All bins lined, clean & foot pedal bin in working order.

Any broken or chipped containers are discarded.

Turn on lights, now cooking sign, sanitation alarm & ensure pest light is working

Check the customer area is clean & rubbish bins empty.

Check chemical cleaning bottles prepped, clean and stored away from food & packaging.

Work through prep list, make sure everything date coded as go & only approved products used.

Products defrosting in the cool room & not at room temperature.

Sanitiser alarm being completed with changing utensils, rings & cleaning all touch point surfaces.

Ensure the team is cleaning as you go.

Don’t leave any products on the floor, deliveries put away ASAP.

Delivery bags/thick shake bags are clean, in good repair & approved.

Sauce tubs/make line bains covered when not in use 15mins+

Stock make line cabinet for rush, check seals are clean.