Title Page
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Conducted on
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Prepared by
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Location
FOOD HYGIENE & SAFETY PROCEDURES
1. Purchase
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1.1 Food being purchased from non-nominated suppliers
2. Delivery
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2.1 Food products accepted beyond 'best before'/'use by' date.
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2.2 Food accepted with evidence of damage or inadequate packaging or signs of contamination.
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2.3 Chilled and frozen food not transferred temperature controlled storage straight away.
3. Storage Procedures
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3.1 Stock rotation procedures not in place.
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3.2 Presence of chilled/high risk food outside shelf life (past use by date).
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3.3 Presence of ambient or frozen, low risk food outside shelf life (past 'best before' or 'discard' date).
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3.4 Chilled food incorrectly labelled / not labelled.
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3.5 Evidence of deliberate re-labelling found
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3.6 Frozen food incorrectly or not labelled.
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3.7 Dry/ambient stored food incorrectly labelled.
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3.8 Cross contamination risk in storage e.g. raw food stored above or alongside ready to eat food.
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3.9 Food not decanted from opened cans to prevent metal contamination of contents.
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3.10 Temperature of food which should be held chilled found above 8°C.
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3.11 Appropriate action not taken when fridge exceeds critical limit of 8°C.
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3.12 Appropriate action not taken when freezer exceeds critical limit of -18°C.
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3.13 Food not stored/wrapped/covered so as to prevent a risk of contamination.
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3.14 Food stored in damaged packaging (cracked / melted tubs etc.).
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3.15 Severely dented or blown canned food.
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3.16 Unfit food or unmarked unsalable food found on site e.g. mouldy food.
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3.17 Poor freezer practices observed.
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3.18 Food stored on the floor in dry stores, walk in fridges or freezers.
4. Defrosting Food
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4.1 Foods are being defrosted using an unsafe method.
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4.2 Defrosting food is not labelled / labelled incorrectly.
5. Food Preparation
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5.1 No hot water available on site and no action has been taken to address this issue.
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5.2 Inadequate segregation procedure between raw and cooked/ready to eat products during preparation.
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5.3 Unsafe food handling practices e.g. washing raw meat, excessive handling, incorrect use of tongs on the grill, chopping boards and other equipment.
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5.4 Rotisserie and FWE ovens are incorrectly loaded and unloaded
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5.5 Presence of practices likely to present a risk of foreign body contamination.
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5.6 Evidence that perishable foods are held at ambient temperature for too long.
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5.7 Clean chopping boards are racked upright when not in use.
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5.8 Chopping boards are free of damage.
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5.9 Dedicated and labelled/colour coded temperature probes, tongs, foil, cling film dispensers D2 and D10 trigger sprays are not available for raw and ready-to-eat food areas.
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5.10 Dedicated pizza paddles not provided for vegetarian, vegan and NGCI items. NGCI, vegan and vegetarian pizzas are not cooked on parchment paper in the pizza oven to avoid cross contamination.
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5.11 Produce not washed in the food prep sink with a salad wash tablet correctly diluted with cold water.
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5.12 Sinks not labelled or incorrectly used.
6. Cooking and Reheating
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6.1 Food not cooked or reheated to a minimum core temperature of 82°C (exception permitted variations).
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6.2 Bain Maries, warming cupboards, hot holding equipment used to reheat foods
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6.3 Food products reheated more than once.
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6.4 Understanding of how to reduce the risk of acrylamide in food is poor.
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6.5 Relevant food not cooked to light golden brown colour
7. Hot and Cold Holding
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7.1 Hot holding equipment has not reached its operating temperature before use.
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7.2 Food fallen below 63°C not consumed within 2 hours or discarded.
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7.3 'Topping up' observed.
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7.4 Displayed chilled food temperatures not maintained below 8°C.
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7.5 High risk foods displayed at more than 8°C for longer than 4 hours.
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7.6 Chilled display unit used before reaching correct operating temperature.
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7.7 Risk of cross contamination presented to displayed food. Food in display units not adequately screened/protected.
8. Cooling of Food
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8.1 Cooled food over 8°C after 4 hours from end of cooking without appropriate action taken
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8.2 Food exposed to a risk of cross contamination post cooking.
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8.3 Food being cooled in excessively large portion sizes.
9. Final Service to Customers
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9.1 Evidence of cross contamination from hands, cloths, crockery, cutlery or glassware.
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9.2 Serving spoons/tongs dirty.
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9.3 Ice cream scoops not kept hygienically clean
10. Temperature Probes
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10.1 Probe thermometers not available.
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10.2 Probe thermometer not being cleaned and sanitised in between uses.
11. Ice Handling
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11.1 Ice machine is not clean.
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11.2 Ice scoop not clean, in good condition and stored correctly.
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11.3 Ice machine is being used incorrectly.
12. Personal Hygiene
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12.1 Food handlers are not excluded from food handling duties when unwell
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12.2 Food handlers are not adequately maintaining personal hygiene standards (Hair, Hands, Jewellery, Clothing etc.)
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12.3 Outdoor clothing and/or personal belongings are not being appropriately stored.
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12.4 Appropriate hand washing practices are not being observed.
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12.5 Wash hand basins are obstructed or used inappropriately and/or not provided with bactericidal soap and handrying facilities.
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12.6 Easily detectable, water resistant plasters are not available or used
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12.7 Team member's toilets and changing facilities are not clean and tidy.
13. Allergens
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13.1 Cross contamination risks from the 14 legally defined allergens observed in food storage, preparation, cooking and serving of food
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13.2 Kitchen team cannot adequate explain procedures for dealing with an order from a customer with a food allergy.
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13.3 Front of House team cannot explain procedures for dealing with an order from a customer with a food allergy.
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13.4 Up to date allergen guide information not printed and available at the bar or other customer service point.
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13.5 Team members are unable to provide allergy information in hard copy and via the 'allergy app'.
STRUCTURAL REQUIREMENTS
1. Structure and Equipment
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1.1 Walls, floors and ceilings are in poor repair.
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1.2 Defects for food equipment
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1.3 Defective door seals to fridges and freezers
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1.4 Inadequate lighting levels to ensure effective cleaning.
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1.5 Defective/insufficient ventilation or extraction.
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1.6 Drainage or sewerage leak found from toilet or any drainage area causing a risk to health
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1.7 Other defects which compromise food safety.
2. Cleaning
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2.1 The practice of 'clean as you go' is not being followed
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2.2 Equipment and utensils are not clean or free from dirt, debris, grease etc.
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2.3 Evidence of dirt, grease etc. to internal structure (Kitchen)
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2.4 Food and hand contact surfaces not being cleaned and sanitised regularly and correctly.
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2.5 Evidence of dirt, grease etc. to internal structure (other areas BOH, Bar, FOH, Cellar)
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2.6 Post mix dispenser nozzles have not been cleaned to company standard
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2.7 Cleaning equipment is dirty or in poor condition
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2.8 Incorrect procedures, equipment and/or chemicals used for cleaning and disinfection.
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2.9 Insufficient supplies of chemicals and equipment.
3. Management of Waste
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3.1 Kitchen bins are not clean or emptied at the end of each day.
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3.2 Main refuse areas are not clean and well maintained.
4. Pest Control
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4.1 Evidence of infestation which has not been reported.
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4.2 Evidence of infestation which is being treated by the pest control contractor
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4.3 Recommended improvements to hygiene and/or housekeeping highlighted by the pest contractor have not been completed.
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4.4 Poor internal or external housekeeping observed which could encourage / harbour pests
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4.5 Daily clearance of droppings / Sanitisation of equipment and surfaces is not being carried out when there is evidence of pest activity.
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4.6 Proofing works or repairs to electric fly killers are required.
CONFIDENCE IN MANAGEMENT / CONTROL PROCEDURES
1. Training
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1.1 Team members have not completed the E learning training modules relevant for their job role.
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1.2 Team members do not have a fully completed training record card with competencies relevant for their job role signed off including induction and refresher training (where applicable).
2. Management of Food Safety Records
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2.1 Falsification of food safety records
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2.2 Corrective actions not being recorded for any incorrect temperatures or record completion discrepancies.
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2.3 GM/Operator's Daily Checklist has not been completed and signed off daily by a manager or supervisor.
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2.4 Pest control records are not complete and available for inspection.
3. Temperature Control
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3.1 Chilled or frozen food accepted out of temperature range
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3.2 Temperature of food in fridges and freezers not checked and recorded twice daily
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3.3 Chilled food temperature in fridges above 5°C
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3.4 Frozen food temperatures in freezers above -15°C
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3.5 Food being cooked/reheated to a temperature below 82°C
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3.6 Hot food being held below 63°C
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3.7 Cooling records demonstrate that food is adequately cooled with the timeline specified.
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3.8 Inadequate probe accuracy checks.
4. Management of Stock Rotation
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4.1 End of shift Kitchen Daily Checklist has not been completed.
5. Management of Cleaning
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5.1 Cleaning schedule has not been completed.
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5.2 Cleaning Schedule has been completed but standards found contradict records.
6. Other
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6.1 Records of glass breakages are not completed.
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6.2 Reporting of illness procedure not followed
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6.3 Enforcement officer communications not escalated to Marston's House Health & Safety team and actioned
FIRE SAFETY
1. Emergency Evacuation
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1.1 Person on duty could not demonstrate the fire alarm / fire alarm showing faults / not working
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1.2 Person on duty, when asked, was unable to correctly describe the actions to take when the fire alarm sounds
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1.3 Final exit doors are blocked, locked or do not open easily with one push
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1.4 Obstructions to fire escape routes (Internal and /or External)
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1.5 Combustibles being stored in escape routes
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1.6 Fire doors do not self close fully into rebate, closing device is missing or defective.
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1.7 Intumescent strips and seals not present in all fire doors and / or in poor condition / painted over
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1.8 Publicly accessible store rooms, team rest rooms and plant room doors left unlocked when unattended
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1.9 Fire safety signage is inadequate
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1.10 Emergency lighting not present at exits and /or change of direction
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1.11 Fire fighting equipment is missing or defective
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1.12 Other fire safety hazards
2. Fire Prevention
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2.1 Overloaded sockets / multi-adaptors in use
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2.2 Combustible items stored in boiler room, plant room or near other heat source.
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2.3 Electrical distribution boards, ventilation fans, IT equipment and any other heat sources not clear of combustible materials
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2.4 Bins not in a secure compound or locked / secured away from the building with brakes applied where applicable
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2.5 Kitchen equipment left switched on / on the heat and unattended
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2.6 Grease build up on cooking equipment creating a fire hazard
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2.7 Kitchen extract filters are not in place or in good condition
3. Fire Safety Records
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3.1 Inadequate testing of the fire alarm
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3.2 Inadequate monitoring of fire fighting equipment
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3.3 Inadequate testing of emergency lighting
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3.4 Fire events, false alarms and defects to fire alarm not documented.
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3.5 Fire Drill not completed every six months
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3.6 Fire Risk Assessment actions not completed / not signed off, management actions not logged and followed up to completion
HEALTH & SAFETY
1. General Health & Safety
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1.1 External lighting is defective
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1.2 Internal lighting is defective creating an unsafe environment
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1.3 Floor surfaces in a poor condition creating tripping hazards
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1.4 Poor housekeeping, trailing wires etc. causing tripping hazards
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1.5 Spillages not cleaned up immediately and wet floor signs not in use where appropriate
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1.6 Steps do not have contrasting edges to make them easier to distinguish.
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1.7 No handrail or handrail loose to steps or stairs
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1.8 Changes in levels of flooring are not clearly indicated
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1.9 Internal floor surfaces in a slippery condition
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1.10 External floor finishes (car parks and paths) are in poor condition
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1.11 No 'slippery when wet' warning sign on the access door to any decking area.
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1.12 Ladders are in poor condition or inappropriate and still in use
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1.13 Outdoor water hazards are not managed resulting in risk to persons, especially children
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1.14 Trees with large unstable branches overhanging gardens, car parks or walkways including public footpaths
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1.15 Glass and sharp objects not disposed of safely
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1.16 Self closers on doors not properly adjusted, therefore closing too quickly
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1.17 The front of house hot water still is being misused
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1.18 Disused and faulty equipment not put out of use
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1.19 Electrical equipment or plug sockets visibly damaged.
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1.20 Team observed displaying poor manual handling technique
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1.21 First aid box not fully stocked
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1.22 Other Health & Safety hazards identified or unsafe practices observed
2. Play Areas
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2.1 Rules of play notices not clearly displayed on external play areas.
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2.2 Uneven or insufficient bark
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or other safety hazards in the external play area
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2.3 Fencing/gates are defective posing a risk
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2.4 Defective play equipment not clearly identified and taken out of use
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2.5 Weekly internal and external play area checks are not being carried out diligently and recorded
3. Cellar
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3.1 Cellar doors in customer area is not marked 'private' and kept locked
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3.2 No barrier, safe system of work where cellar access is via a floor hatch or floor hatch left open and unattended
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3.3 Gas cylinders not stored in accordance with the Health & Safety risk assessment
4. Kitchen
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4.1 Clean, dry, oven cloth or other suitable PPE not available or not in use
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4.2 Where one way systems in place, team unaware or not using correctly
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4.3 Oil is drained from fryer while it is still hot.
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4.4 Unsafe knife practices observed
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4.5 Equipment guarding is missing, defective or not in use
5. COSHH
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5.1 Unauthorised cleaning products found on site
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5.2 Chemicals left in reach of customers
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5.3 Chemicals not stored safely and securely.
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5.4 Cleaning products decanted into incorrect bottles or bottles with incorrect or missing labels
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5.5 Incorrect use of chemicals
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5.6 Required PPE is not available, in good condition or not in use
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5.7 Beer line cleaning is not conducted safely
6. Health & Safety Records
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6.1 Health & Safety risk assessments have not been reviewed or review is overdue
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6.2 COSHH risk assessment has not been reviewed and all chemicals listed on COSHH register.
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6.3 Young person does not have a personal risk assessment completed or is operating/undertaking prohibited equipment or tasks.
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6.4 New or expectant mother does not have a personal risk assessment completed or is undertaking prohibited tasks.
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6.5 Monthly water hygiene checks have not been completed or temperatures recorded outside the acceptable range and no action has been taken.
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6.6 Unused taps not being flushed
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6.7 Completed accident reports not kept secure.
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6.8 Manual accident forms not available and used
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6.9 Accidents/incidents not reported correctly on company accident reporting system STARS (Managed pubs only)
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6.10 Monthly Health & Safety Checks are not being carried out diligently and recorded
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6.11 All checks in the Front of House Record Book are not being carried out diligently and recorded
LICENSING, SECURITY, ENVIRONMENT
1. Licensing
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1.1 Licensing signage is correctly displayed
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1.2 Full premises licence is not available
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1.3 The DPS does not match the person named on the licence.
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1.4 GM/Operator does not understand the conditions on the licence
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1.5 Personal license holder could not produce his/her personal licence.
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1.6 Age verification policy is not in place.
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1.7 Gaming machine permits could not be produced.
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1.7 No smoking signage not being displayed
2. Security
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2.1 Contractors not asked for ID and to sign-in when entering premises
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2.2 CCTV is not in full working condition (where provided) and the CCTV checklist is completed correctly
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2.3 Cash is not secured or safe is not kept locked when not in use
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2.4 Office door is not kept locked when not in use
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2.5 Unsecured ladders in public areas (outside) which could be used to gain access to secure areas
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2.6 Back of house areas are not securely locked and / or data sensitive information is not protected?
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2.7 Other security hazards identified
3. Environment
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3.1 Waste oil is not stored correctly for recycling
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3.2 Grease trap not being maintained correctly
HOTEL SAFETY AUDIT
1. Hotel Fire Safety
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1.1 Final exit doors are blocked, locked or do not open easily with one push
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1.2 Obstructions to fire escape routes (Internal and /or External)
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1.3 Combustibles being stored in escape routes
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1.4 Housekeeper, when asked, was unable to correctly describe the actions to take when the fire alarm sounds
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1.5 Room doors being left wedged open and unattended
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1.6 Incorrect methods of propping doors open observed
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1.7 Final exit doors opening below fire escape stairs do not have self closing devices fitted and in full working order
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1.8 Service risers unlocked
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1.9 Fire stopping in service risers in poor condition
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1.10 Fire action notices missing
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1.11 No arrangements in place for emergency contact where no Night Porter is provided
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1.12 Emergency contact notices are missing or out of date
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1.13 Internal fire doors have incorrect signage
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1.14 Damaged or missing ceiling tiles
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1.15 Linen rooms, team areas, void rooms and offline rooms cluttered
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1.16 Lighting in linen rooms not fitted with plastic covers/ diffusers
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1.17 Linen cages not secured away from the building with brakes applied where applicable
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1.18 Inspection of escape routes (Fire Walks) not consistently completed daily
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1.19 Fire bag not provided or contents missing
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1.20 Inadequate testing of the fire alarm
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1.21 Inadequate testing of emergency lighting
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1.22 Inadequate testing of doors and equipment linked to the fire alarm
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1.23 Fire Drill not completed every three months
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1.24 Fire evacuation plan is not correct for the hotel and up to date
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1.25 Person on duty could not explain what to do when someone with impaired mobility checks in to the hotel
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1.26 Guest in House List is not printed out three times per day or does not contain information regarding customer who require assistance in the event of an emergency evacuation
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1.27 Managers Six Monthly Fire Risk Assessment Review not completed, or corrective actions not completed and signed off
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1.28 Hotel team member refresher fire training not up to date
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1.29 Emergency equipment not listed / or checked weekly
2. Hotel Health & Safety
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2.1 Guest bathroom floor is in poor condition
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2.2 Zip and link beds in accessible rooms are not set up as per the risk assessment
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2.3 Window restrictors inadequate or missing
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2.4 Self closers on doors not properly adjusted, therefore closing too quickly
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2.5 Showerhead is showing signs of limescale build up
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2.6 No smoking signage not being displayed in the guest bedrooms
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2.7 Cot and Z bed checklist not completed monthly, actions taken and recorded as appropriate.
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2.8 Person seen can not demonstrate how to test the lift alarm or when tested the lift alarm does not work
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2.9 Hotel specific risk assessments have not been reviewed or review is overdue
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2.10 Hot and cold water temperatures at sentinel points and sample of other room's outlets not taken and recorded every month
3. Hotel Security
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3.1 Contractor key log not in use
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3.2 Lone working device not charged or in use
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3.3 Team members, when questioned were unaware of action to take if there is a disturbance in a room
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3.4 Team members, when questioned were unaware of signs to look out for that indicate a potential case of child sexual exploitation and what to do if these concerns are noted
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3.5 Long term residents have not been moved every 28 days
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3.6 Entrance doors cannot be locked to secure building
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3.7 In reception, keys stored in reach of customers
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3.8 Keys found in unsecured locations
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3.9 Monthly key audit not completed or incomplete
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3.10 No procedure for changing locks when keys are lost or stolen (hard key hotels)
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3.11 Manager not completing day time and night time security checklist every 6 months
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3.12 Lost and found property not recorded properly
SIGN OFF
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Name and Signature
