NWTC HEALTH CHECK

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

Kitchen paperwork

• Maintenance check list - are all kitchen posters on walls, laminated and clean (no 1-33)

  Yes

  No

  N/A

• Is the Daily due dillgence sheets being completed and signed by HC & GM

  Yes

  No

  N/A

• Are all core temperatures,reheating,defrosting being recorded daily

  Yes

  No

  N/A

• Have the delivery check lists been completed weekly for each supplier

  Yes

  No

  N/A

• Molluscs- health marks from molluscs being stapled to delivery checklists and clean

  Yes

  No

  N/A

• Are the chefs recording wastage.

  Yes

  No

  N/A

• Taste test - is the system being followed and sent to ops chef daily

  Yes

  No

  N/A

• Cleaning rota- are our kitchen using the relevant sheets to fit there kitchens.making sure chemical & h&s points are being followed

  Yes

  No

  N/A

• Prep list- is the system being followed by all BOH chefs and big jobs being prioritised

  Yes

  No

  N/A

• Ordering systems - ordering and po numbers being used correctly and po numbers being circled

  Yes

  No

  N/A

• Menu spec book - up to date & in correct order , complete with all photos and in good order

  Yes

  No

  N/A

• Meat manual - present in the kitchen/ delivery area, in use during deliveries.

  Yes

  No

  N/A

Food storage

• Mollusc storage- are they being stored in a fridge at1- 5°c.not in water, in date. Looks and smells fresh .

  Yes

  No

  N/A

• Freezer date code system- systems followed NO re-labelling, signed by a senior chef

  Yes

  No

  N/A

• Production date code system- systems followed,NOre-labelling and signed by senior chefs

  Yes

  No

  N/A

• Service date code system-system followed , NO re-labelling

  Yes

  No

  N/A

• Raw & cooked segregated- raw foods is kept beneath & as far apart from cooked foods or ready to eat foods

  Yes

  No

  N/A

• Stock rotation- are all kitchen members following the FIFO procedure

  Yes

  No

  N/A

• Out of date stock- no OOD stock

  Yes

  No

  N/A

• No food stored on the floor- it is not acceptable that FRESH foods of any description stored directly on any floors

  Yes

  No

  N/A

• Fridge and freezer temps- please make sure that all fridges akd freezers are a correct temp

  Yes

  No

  N/A

• Dry store- lockable, clean and tidy, no food debris on floor, no wooden shelves and no chemicals

  Yes

  No

  N/A

Kitchen strctural maintenance

• Walls- are all tiles in good condition,washable paint on walls, all white and no holes

  Yes

  No

  N/A

• Electrical- all plugs and sockets safe, no dangerous wires hanging.

  Yes

  No

  N/A

• Flooring- tiles in good condition and sealed, skirting sealed all around and where FOH floor meets kitchen floor

  Yes

  No

  N/A

• Wooden paint work - not flaky, bright in colour, gloss paint on wood

  Yes

  No

  N/A

• Light switches- safe to use, screwed to walls and no cracks

  Yes

  No

  N/A

• Ceiling- sealed completly, no gaps in panels, washable ceiling tiles used not wood or mdf

  Yes

  No

  N/A

• Doors- kick plate fitted, white gloss paintor hard wood finish and working order

  Yes

  No

  N/A

• Lighting- sufficient lights in kitchen, no bulbs out, are all bulbs covered with a protective diffuser

  Yes

  No

  N/A

• Windows- in tact,no cracks, frames not flaking or chipping. Closed unless fitted with fly screen

  Yes

  No

  N/A

Kitchen equipment maintenance

• Hand temp probes- working , no food debris and in protective jacket,and wipes are available

  Yes

  No

  N/A

• Cook prep line equipment- clean, working efficiently, burning blue flame and well maintained

  Yes

  No

  N/A

• Walk in refrigeration- door seals,display intact and working. Floors, walls and shelving stable and intact

  Yes

  No

  N/A

• Line refrigeration- door seals and display intact, vents clean (see cleaning of fridge vents notice)

  Yes

  No

  N/A

• Extraction canape- completely sealed, no signs of grease leaking.no filters or air flow grills missing or broken

  Yes

  No

  N/A

• Dishwasher- no leaks, rinse temp 82°c. Chemicals dosed correctly and clean inside and out

  Yes

  No

  N/A

• Freezers- on a metal bogey, seals and display intact.good order and vents clean

  Yes

  No

  N/A

• Sinks- no leaking taps or waste, clean and secured to wall

  Yes

  No

  N/A

• Robo coupe- clean,body, attachments all intact, safe and well maintained, blade is free of food inside shaft

  Yes

  No

  N/A

• Decarbonise- in good woring condition, complete with 1 set of gaunlets, googles and safety wall chart

  Yes

  No

  N/A

• Kitchen utility box- black plastic invoice file box, with contents checklists and all items present on checklist

  Yes

  No

  N/A

• Gas equipment safety chains- all chains must be connected to equipment(if not deduct 5 point per chain missing)

  Yes

  No

  N/A

• Micrwaves- no hole due to arking, plastic stirrer cover in place and clean . inside door screen in good condition(deduct 5 points per micro for plastic stirrer cover missing)

  Yes

  No

  N/A

• Chopping boards- must be clean, no deep scores, replaced every 4 months(dates of replacements)

  Yes

  No

  N/A

• Blast chillers- door seals& display intact, vents clean and good working order

  Yes

  No

  N/A

• Thermocirculators- element clean, machine in good working order, plastic case intact

  Yes

  No

  N/A

First aid box

• First aid box-Does the box contain all correct levels of equipment, spec notice in box , and is on wall and clean

  Yes

  No

  N/A

• Eye wash station- is the eye wash station attached to the wall, eye bottles sealed & intact

  Yes

  No

  N/A

• Back up supply- of the most used items, highlighted with a black dot on the first aid contents guide

  Yes

  No

  N/A

Kitchen security

• Key signing procedure- being followed, back up keys are in the safe and labeled

  Yes

  No

  N/A

• Locks- walk in fridge door lockable, dry stores lockable

  Yes

  No

  N/A

Kitchen hygiene H&S ( if more then 3 negatives are found in this section. This will result to a fail

• Wet floor sign- present in kitchen, clean, readable and good condition

  Yes

  No

  N/A

• Colour code cleaning equipment- BLUE- cloths,mop& buckets,dust pan,floor squeegee and pot brush

  Yes

  No

  N/A

• Equipment,legs and wheels- legs and wheels clean, evidence of being moved to aid cleaning

  Yes

  No

  N/A

• Ceiling- not greasy, air vents clean , no fluff, lighting clean and well maintained

  Yes

  No

  N/A

• Contact points fridges- no food debris behind handles , not greasy, clean and well maintained

  Yes

  No

  N/A

• Work surfaces- clean, no food debris in joints with other benches and walls, inc tab grabbers and windows

  Yes

  No

  N/A

• Floors- under & behind benches and low level fridges clean and free of food debris, (pull benches out)

  Yes

  No

  N/A

• Walls - clean, not greasy, no sticky tape on the notices . clean white grout

  Yes

  No

  N/A

• Doors- clean,no scuff marks, door handles free from food debris

  Yes

  No

  N/A

• Kitchen extract conopy- clean, grease free, following the( cleaning the canopy pricedure)

  Yes

  No

  N/A

• Hand wash basin- blue nail brush,good supply of bacterial hand soap, clean & good order , must have plug

  Yes

  No

  N/A

• Waste bins- double bagged in dish washer, clean inside and free from food debris

  Yes

  No

  N/A

• Light switches and sockets- clean switches and clean surroundings

  Yes

  No

  N/A

• Under shelving- clean free from food debris, spillages of food and chemicals

  Yes

  No

  N/A

• Plate wash area- spare blue cloths and green pads kept in clean sanitzers solution, dry floor and minimal food debris

  Yes

  No

  N/A

• Utensils & light equipment - free from food debris, grease. Well maintained, hygienic condition,dry, grease free

  Yes

  No

  N/A

• Solid top stoves- free from carbon , grease, food debris (except no more then 1 days build up of dirt)

  Yes

  No

  N/A

Kitchen hygiene H&S cont(accept no more then 1 days build up of food debris and dirt)

• Char grill- free from grease and food debris

  Yes

  No

  N/A

• Ring burner- free from carbon, grease and food debris

  Yes

  No

  N/A

• Salamanders- free from carbon, grease and food debris

  Yes

  No

  N/A

• Walk in refrigeration- shelving, legs & under shelve free from grease, food debris, clean walls, ceiling and floor not slippy

  Yes

  No

  N/A

• Walk in fridge curtiains- in place and in good condition, none missing

  Yes

  No

  N/A

• Walk in fan and motor- clean, grease free and in working order

  Yes

  No

  N/A

• Line refrigeration- clean internal cavity& shelving , no food debris in corners and joints

  Yes

  No

  N/A

• Line fridge LCD protector cover - cover that protects lcd not missing , tight fitting and sealed along the top

  Yes

  No

  N/A

• Can opener- clean blade, no food debris in the mechanism

  Yes

  No

  N/A

• Convection oven- minimum build up of carbon and grease in cavity and able to see through window

  Yes

  No

  N/A

• Microwaves- clean on outside and in, roof panels amd touch points

  Yes

  No

  N/A

• Fryers- external clean & free of grease , not build up of grease in funnel, sides and internal cupboard

  Yes

  No

  N/A

• Steam cleaner- clean exterior, pipes & handles . no signs of damage.

  Yes

  No

  N/A

• Fire equipment- all equipment in good working order, clean fire blanket,exit signs,extinguishers

  Yes

  No

  N/A

• Wet vacuum- clean exterior and interior , filters clean and not damage

  Yes

  No

  N/A

Kitchen pest control ( do mot touch any traps or bait, if broken call pest control)

• Traps and bait- traps for insects & rodents visible in kitchen area and baited

  Yes

  No

  N/A

• Pest infestation- checking for any signs of infestation making any notes of locations

  Yes

  No

  N/A

• Proofing of building inside - walk round the internal and external of building identify any hole bigger then a standard pencil, thranfer this location list to the health check notes , on next visit check hole has been filled.

  Safe

  At Risk

  N/A

• Electric fly killer- clean, grease free, working bulbs and minimal flys in draw

  Yes

  No

  N/A

Chemicals

• Storage and use- are stored correctly, dispensed /used cotrectly, spray bottles and labeled correctly

  Yes

  No

  N/A

Personnel hygiene

• Correct uniform- clean full uniform must be worn, clean oven cloths

  Yes

  No

  N/A

• Foot ware- safety shoes must be worn no wooden soled clogs . safty shoes must be clean

  Yes

  No

  N/A

• Clean appearance- hair tied back,shoulder lenght. Nails clean and short

  Yes

  No

  N/A

• Body odour- if personnel smell- send off duty to clean themselves up

  Yes

  No

  N/A

• Facial hair- small goatee, beards permitted 5mm, full beards must where beard nets

  Yes

  No

  N/A

• Jewellery- no rings,wrist or ear jewellery to be worn apart for a wedding ring

  Yes

  No

  N/A

• Make up- light amount can be worn but no perfume or aftershave

  Yes

  No

  N/A

Main office kitchen files

• Pest file- bait plan in file, COSHH data sheets, inspection records,( if not report to dave mabsbridge)

  Yes

  No

  N/A

• Pest file read - look up most recent 2 reports , any re-occuring issues to be high lighted( send short construct email with highlighted issues and send to dave.

  Yes

  No

  N/A

• Frequency of visits (1 a month )

  Yes

  No

  N/A

Office Red due diligence file

• Waste transfer note for waste oil- must be kept for 3 years, every collection

  Yes

  No

  N/A

• Tranfer notes for waste bins- updated every year by the waste collectors

  Yes

  No

  N/A

• Extraction cleaning certificate- left by cleaning company to certify the job has been done

  Yes

  No

  N/A

• Food incident reports- when completed kept on file in case of future actions

  Yes

  No

  N/A

• Delivery check list- completed weekly by the chef for every supplier

  Yes

  No

  N/A

• Core temperature records- proves the correct cooking and cooling temps have been achieved in service and bulk production

  Yes

  No

  N/A

• COSHH data sheets- by law so the appropriate action can be taken if an accident occurs with chemicals (print off)

  Yes

  No

  N/A

• Chopping board repalcement records- a record which proves the boards have been repalced every 4 months

  Yes

  No

  N/A

• Cleaning rota- past weeks cleaning rotas signed and filed away

  Yes

  No

  N/A

• Daily due dilligence sheets- daily sheets completely filled with no blanks and sighed by the HC AND GM

  Yes

  No

  N/A

Food safty managment system( if any points are deducted from this section, this will result to a fail.

• Sections sign off HC- all sections that require sigh off or tick boxes completed by the HC

  Yes

  No

  N/A

• Folder updated with new systems- new systems are sent to the unit by sheild and updated removing any old ones

  Yes

  No

  N/A

• Systems followed in unit- systmes are put into practice in the units

  Yes

  No

  N/A

• Have all sections have been signed off by the GM (ops manager to chase up if not )

  Yes

  No

  N/A

• Any fails on the FSMS must be resolved immediately ..... But the original score still stands!

• Have all members completed CPL after the fist week of starting

  Yes

  No

  N/A

FSMS QUESTIONS

• What does F.I.F.O. Stand for

  Yes

  No

  N/A

• What are the effects of bad stock rotation <br>

  Yes

  No

  N/A

• What label do we use when storing food in fridges on the line

  Yes

  No

  N/A

• How many days does food on the line get

  Yes

  No

  N/A

• What label do we use for food stored in the walk-in

  Production

  Freezer

  Service

• Can you described how you would fill out a production label

  Yes

  No

  N/A

• If food has to be frozen , how many days is this given

  26 days

  2 months

  1 month

• How many days shelf life is defrosted food given

  3

  2

  5

• What is the order,of the two stage cleaning

  Clean with detergent then sanitiser after

  Clean with sanitiser then detergent then sanitiser

• What is the contact time for sanitiser

  1 minute

  40 seconds

  30 seconds

• What's the correct cooling time

  60 minutes

  70 minutes

  90 minutes

• What correct temperature for cooked foods

  70 deg

  73 deg

  75 deg

• What temperature do we sous vide the pork belly

  80 deg

  75 deg

  70 deg

• What is the correct temperature of the hot hold rotisserie chicken

  80 deg

  74 deg

  63 deg

  72 deg

• Can you recite the company ethos <br>(To find and develop like minded people, who share our company values; creating experts that deliver unrivalled customer experiences

  Yes

  No

  N/A

• Pass mark is 90%