Oakman inns Area Chef Audit

• Conducted on

  Date

• Prepared by

• Location
  Address

Visual Checks Kitchen

• Are Changing Rooms and Toilets Clean and Tidy?

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• Are hand sinks unobstructed, fully stocked with blue roll and soap

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• is uniform policy adhered to? deduct 1 point per item of uniform missing

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• Is PPE Available? Goggles, mask, gauntlet gloves, heavy duty apron deduct one point per item missing

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• is dishwasher running at the correct rinse temperature and recorded in the DD diary

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  Drawing

• Are the correct chopping boards being used for the correct task

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  Drawing

• Is there clear separation of raw and rte chopping boards?

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• Are sanitiser sprays available on each section- deduct one point per missing section

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• is the correct sanitiser dose being used?

  Yes

  No

  N/A

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• are team aware of contact time?

  Yes

  No

  N/A

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• Are team effectively washing their hands between tasks?

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• Are the First aid kit, eye wash kit and burns kit fully stocked?

  Yes

  No

  N/A

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• Are Sundae glasses stored correctly ( high sided container on the lowest possible shelf)

  Yes

  No

  N/A

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• Are the team drinking from suitable plastic cups?deduct one point per illegal cup!

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• Are wet floor signs available x2?

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• Are two Clean working probes available?

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• Are Probe Wipes MOIST, in date and are there signs of use?

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• is the canopy clean? deduct 2 points for each dirty area

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• Is the floor clear and free from debris

  Yes

  No

  N/A

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• Are fridge and freezer seals clean and in good condition

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• Are Product date labels being used effectively?

  Yes

  No

  N/A

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• is all food in date, including manufacturers food labelling recommendations?deduct 1 point per wrong item

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• Is all in house frozen food labelled correctly ( 28 days) including bread? deduct 1 point per wrong item

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• are all gluten free products stored in purple containers?

  Yes

  No

  N/A

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• are shell fish labels being stapled into DD diary and dated?

  Yes

  No

  N/A

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• are correct food storage containers being used?

  Yes

  No

  N/A

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• are all labels removed from containers Effectively ? deduct 2 points per container

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• Is all kitchen equipment clean ?( deduct 5 points per item)

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• Is the raw meat area clearly labelled and being used effectively

  Yes

  No

  N/A

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• Are Wrap masters clearly labelled for seperation and clean? deduct 5 points for each one wrong

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• is shelving clean and un cluttered?

  Yes

  No

  N/A

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• Are knives and utensils being stored correctly? ( covered containers)

  Yes

  No

  N/A

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• Is Personal hygiene policy being followed?deduct 5 points per item (perfume, watches etc)

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• Is the Can opener Clean ( check underside)

  Yes

  No

  N/A

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• is mop and mop bucket clean and used water disposed of correctly?

  Yes

  No

  N/A

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• is quat sink available?

  Yes

  No

  N/A

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• are single use aprons available?

  Yes

  No

  N/A

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Documentation

• Are fridge/freezer temperature being recorded correctly and effectively?

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• Are Duty Manager Check lists being completed efficiently

  Yes

  No

  N/A

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• Are the Daily Cleaning Check lists being completed efficiently

  Yes

  No

  N/A

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• Are the weekly Cleaning check lists being completed efficiently

  Yes

  No

  N/A

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• Are the Blast Chiller Logs being filled out Correctly?

  Yes

  No

  N/A

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• Are the Cold Hold Temps being filled out correctly ?

  Yes

  No

  N/A

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• Are the Hot Hold Temps being filled out correctly ?

  Yes

  No

  N/A

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• Are daily Hot Temp checks being filled out correctly?

  Yes

  No

  N/A

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• is the maintenance log being filled out and actioned?

  Yes

  No

  N/A

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• are GM Weekly spot checks being completed and actioned?

  Yes

  No

  N/A

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• Are the bin areas clean and tidy?

  Yes

  No

  N/A

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• Is the wastage log being filled out?

  Yes

  No

  N/A

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• Have Allergens for daily specials filled in before 12pm and are they accurate, deduct one point per missing allergen

  Yes

  No

  N/A

• Select from range

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• Add signature

  Sign