Fridge Temps within tolerance?
Freezer Temps within tolerance?
Date labels used and understood? Question team member
Date label guide displayed?
Freezers defrosted and vents clean?
Is all food within date and stored correctly?
Is the dry store clean and tidy?
Food stored and correctly segregated to reduce contamination risks?
Are the correct chopping boards in use?
Are raw and cooked designated areas clearly marked out for the team?
Are the team segregating internal rubbish correctly?
Are fridge/freezer temps recorded on bluesky for the day? (Log onto site bluesky)
Are all Deck temps recorded on bluesky for the day? (Log onto site bluesky)
If applicable have delivery temps been recorded on bluesky for the day? (Log onto site bluesky)
Is the cleaning schedule completed and signed each day by the Duty Manager?
Is the cooking matrix up to date, overwritten and signed by the GM?
Is the cookbook available?
Is the cooling record correctly filled in?
Is the pest control file available for inspection?
Is there an up to date shaam trained list on the wall?
Is there a duplicate copy of the shaam trained list in the front of the pink DD file?
Are all meats above 65C in the shaams?
Are all shaams set to correct temps and correct cook times?
Are discard times clearly marked on the paperwork?
Are the drip trays emptied every morning and evening?
Are all temps recorded correctly in the paperwork?
Joints which are transferred/returned to shaam, is the paperwork correctly filled in?
Is the site on the current veg calendar?
Are roast potatoes ruffled, roasted and looking great?
Is the gammon glazed correctly?
Does the gravy have a smooth consistency?
Is the deck and gravy station clean and tidy?
Are kingsize Yorkshires available on the deck?
Is chicken and fish available on the deck?
Food presented with parsley?
Is the carver using the correct knives?
Is the sneeze screens clean and sparkling?
Are our chefs in a clean presentable uniform?
Name badges present?
Safety shoes worn?
Clean shaven and neat and professional looking chefs?
Ticket torn at the deck?
Carving between 160-170g?
External bin area clean and all bins lidded?
Laundry room clean and tidy?
Staff room and staff toilets clean and fully stocked with hand wash, paper towels and toilet rolls?
Cellar clean and tidy?
Ice scoop fully immersed in microchlor?
Ice machine clean and free of mould?
Work units clean?
Soap dispenser stocked and clean? (Check for grime on underneath)
Blue roll stocked and in a clean dispenser?
First aid box stocked with correct equipment?
KMS up to date?
Carving record on display?