Operational Excellence

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

BACK YARD AREA

• Bins - All bin lids are closed?

  Yes

  No

  N/A

• Bin Yard - Clear of rubbish bags, boxes and all other debris?

  Yes

  No

  N/A

• Back Yard - Free of redundant equipment, furniture, delivery pallets etc?

  Yes

  No

  N/A

• Path Way & Food Delivery entrance free of grease and clean?

  Yes

  No

  N/A

• Waste oil - Stored away from the building and lids in place?

  Yes

  No

  N/A

• Team smoking area - Away from food delivery entrance?

  Yes

  No

  N/A

• Boiler room - free of combustible materials?

  Yes

  No

  N/A

DELIVERY & WALK-IN STORAGE AREAS

• Floors leading to storage areas should be free from damage, including skirting boards?

  Yes

  No

  N/A

• Fly screens / chains fitted and in good repair?

  Yes

  No

  N/A

• Walls and ceilings leading to food storage areas, are clean and free of flaking paint?

  Yes

  No

  N/A

• Ceiling tiles all present and of good repair?

  Yes

  No

  N/A

• Walk-in chiller is clean and well organised?

  Yes

  No

  N/A

• Walk in freezer is clean and well organised?

  Yes

  No

  N/A

• Walk in chiller - floors, shelving / racking in good condition and clean?

  Yes

  No

  N/A

• Walk in freezer - shelving / racking in good condition and clean?

  Yes

  No

  N/A

• Walk in chiller and freezer - seals in good condition?

  Yes

  No

  N/A

STORAGE OF GOODS

• All unfit food / unsaleable food has been discarded?<br>(Which has not been clearly labelled or identified)

  Yes

  No

  N/A

• Chilled food is within date and chilled / defrosting food is correctly labelled?

  Yes

  No

  N/A

• Products have been moved from cardboard packaging and decanted into food-grade containers?

  Yes

  No

  N/A

• Fridge layout - Raw food is stored below cooked or ready to eat food? <br>Washed foods are above unwashed foods?<br>All products are stocked in such way as to avoid any risk of cross contamination?<br>

  Safe

  At Risk

  N/A

• Is all food defrosting in the chiller?

  Safe

  At Risk

  N/A

• All food which has been handled or prepared, is stored so as to prevent the risk of contamination?

  Safe

  At Risk

  N/A

• Steaks have been removed from cardboard packaging and stored into gastronomes following the Grill master?

  Yes

  No

  N/A

DRY / AMBIENT STORAGE OF GOODS

• Floors - are clean and free from damage?

  Yes

  No

  N/A

• All food products are stored on a shelf?<br>(Exception rapeseed oil)<br>

  Yes

  No

  N/A

• All open products have been decanted into a sealed container and labelled as per labelling guide?

  Yes

  No

  N/A

• Food is stock rotated using FIFO?

  Yes

  No

  N/A

CHEMICAL STORAGE

• The chemical cupboard is locked?

  Yes

  No

  N/A

• The chemical cupboard has hazardous signage displayed?

  Yes

  No

  N/A

TEAM FACILITIES

• Team room and changing facilities clean and tidy?

  Yes

  No

  N/A

PERSONAL HYGIENE / FITNESS TO HANDLE FOOD

• Food handlers are fit to work? No team members ill within the kitchen?

  Yes

  No

  N/A

• First aid kits fully stocked?

  Yes

  No

  N/A

• Suitable hand wash facilities available?

  Safe

  At Risk

  N/A

• Chefs and food handlers show good practices of hygiene by washing hands between tasks and frequently?

  Safe

  At Risk

  N/A

• Chefs are in full uniform - clean and laundered?

  Yes

  No

  N/A

• Chefs and food handlers hair - covered / tied back?

  Yes

  No

  N/A

• All food handlers are adhering to jewellery policies prior to entering the kitchen?

  Yes

  No

  N/A

• Yes

  No

  N/A

BACK KITCHEN AREA

• BACK KITCHEN AREA - DISHWASHER

• Floors clean and free from damage including skirting boards?

  Yes

  No

  N/A

• Underneath and behind dishwasher is free of food and debris?

  Yes

  No

  N/A

• Dishwasher is clean and set up correctly?

  Yes

  No

  N/A

• Dishwasher spray hose is clean and in good working order?

  Yes

  No

  N/A

• Dishwasher is working correctly and chemical posters displayed?

  Yes

  No

  N/A

• Waste bins are clean and recycling is managed correctly?

  Yes

  No

  N/A

• Crockery and glassware is in good condition?

  Yes

  No

  N/A

• Glass and crockery breakages recorded in KRKB?

  Yes

  No

  N/A

• Wooden boards - washed and stored as per cleaning and maintenance instructions?

  Yes

  No

  N/A

• Cleaning chemicals are available for use? <br>Cleaning chemicals are stored safely and labelled on bottles?

  Yes

  No

  N/A

• BACK KITCHEN AREA - CLEANING MATERIALS & PPE

• Only ecolab chemicals are used?

  Yes

  No

  N/A

• All PPE is in good condition?

  Yes

  No

  N/A

• Cleaning schedule is displayed and in use?

  Yes

  No

  N/A

• Brushes, mops and mop buckets are stored - clean, tidy and ready to use?

  Yes

  No

  N/A

• BACK KITCHEN AREA - FOOD PREPERATION

• Floors clean, free from damage including skirting boards?

  Yes

  No

  N/A

• Under and behind ALL units are free of food and debris?

  Yes

  No

  N/A

• Walls and ceilings are clean and damage free?

  Yes

  No

  N/A

• Good separation between raw, cooked and ready to eat prep areas?

  Yes

  No

  N/A

• Food prep sinks are only used for the washing / preperation of food?

  Yes

  No

  N/A

• All fresh produce is washed, in cold water?

  Yes

  No

  N/A

• All food which has been handled / prepared has been stored to prevent risk of cross contamination?

  Yes

  No

  N/A

• Gastronoms for food storage are in good repair?

  Yes

  No

  N/A

• Cling film dispensers have been identified ie, raw, cooked or ready to eat?

  Yes

  No

  N/A

• Cling film dispensers are clean?

  Yes

  No

  N/A

• Can opener is clean and ready for use?

  Yes

  No

  N/A

• Unsatisfactory levels of cleaning - posing contamination risk?

  Safe

  At Risk

  N/A

• Cleaning is effectively managed?

  Safe

  At Risk

  N/A

• DESSERT AREA

• Floors clean and free from damage, including skirting boards?

  Yes

  No

  N/A

• Walls and ceilings are clean and damage free?

  Yes

  No

  N/A

• Ambient products have been decanted into a sealed containers and labelled as per labelling guide?

  Yes

  No

  N/A

• Under and behind units are free of food and debris?

  Yes

  No

  N/A

• Ice cream conservator is in working order, with a thermometer in place?

  Yes

  No

  N/A

• Session chiller layout, food products to be stored to prevent cross contamination?

  Yes

  No

  N/A

• Microwaves clean internally and underneath?

  Yes

  No

  N/A

• Dessert products for session are defrosted fully prior to using?

  Yes

  No

  N/A

• Chilled food is within date and is all labelled correctly?

  Yes

  No

  N/A

COOKLINE

• Baffle filters are clean in place prior to service?

  Yes

  No

  N/A

• Canopy and lighting is clean, working and free of grease?

  Yes

  No

  N/A

• Annul fire system is aligned correctly

  Yes

  No

  N/A

• Flu detectors are in place and correctly positioned on salamander grill?

  Yes

  No

  N/A

• Chargrill and v bars are clean and managed correctly?

  Yes

  No

  N/A

• Fryers clean inside and out?

  Yes

  No

  N/A

• Rational oven is clean and well maintained?

  Yes

  No

  N/A

• Microwaves are clean internally and underneath?

  Yes

  No

  N/A

• Stove top is clean and in working order?

  Yes

  No

  N/A

• All cooking equipment is in good working order?

  Yes

  No

  N/A

• Floors free from damage and clean, including skirting boards?

  Yes

  No

  N/A

• Under and behind units are free of food and debris?

  Yes

  No

  N/A

• Walls and ceilings are clean and damage free?

  Yes

  No

  N/A

• COOKLINE - FOOD SAFETY

• Chilled food is within date and labelled correctly including defrosting foods?

  Yes

  No

  N/A

• Food products in session fridges are thoroughly defrosted?

  Yes

  No

  N/A

• All food is stored as to prevent cross contamination?

  Yes

  No

  N/A

• Chillers and freezers are clean, in good repair and well organised?

  Yes

  No

  N/A

• Temperature probe & wipes available and in use?

  Yes

  No

  N/A

• Door seals on all cookline fridges and freezers in good condition?

  Yes

  No

  N/A

• Unsatisfactory levels of cleaning posing contamination risk?

  Safe

  At Risk

  N/A

• Cleaning is effectively managed?

  Safe

  At Risk

  N/A

FOOD SAFETY PRACTICES

• Food delivery has been put away within designated times?

  Safe

  At Risk

  N/A

• Cross contamination is managed accordingly with colour coded equipment?

  Safe

  At Risk

  N/A

• Temperature of all chilled food is within range of 8c and not above?

  Safe

  At Risk

  N/A

• A core temp of 75c is reached when cooking / reheating?<br>(Except where stated otherwise)

  Yes

  No

  N/A

• Food is cooled within 4 hrs to below 8c?<br>A record is made for each batch

  Safe

  At Risk

  N/A

• Food which is hot held is at core temperature of 63c or above, if not must be discarded?

  Yes

  No

  N/A

• High risk foods displayed at room temperature for longer than 4 hrs?

  Safe

  At Risk

  N/A

• Chilled / ready to eat food is only at ambient temperature for a necessary time?

  Safe

  At Risk

  N/A

CELLAR / BAR

• All products rotated and in date?

  Yes

  No

  N/A

• Glasswasher clean and stocked with chemicals?

  Yes

  No

  N/A

• Ice machine clean and in working order?

  Yes

  No

  N/A

• Cellar free of clutter, clean and barrels stored safely as to prevent accidents occurring?

  Yes

  No

  N/A

• All cask / kegs rotated, FIFO rule applied?

  Yes

  No

  N/A

• PPE available for line cleaning, records available?

  Yes

  No

  N/A

KITCHEN RECORD KEEPING BOOK

• Daily fridge and freezer temperature log taken twice daily - must be before session?

  Yes

  No

  N/A

• Fridge and freezer product temp log completed correctly?

  Yes

  No

  N/A

• Core temperature of each method for Cook and reheat recorded a minimum of once per week?

  Safe

  At Risk

  N/A

• Hot held products recorded a minimum of once per session?

  Yes

  No

  N/A

• Cooling records demonstrate 4 hr rule?

  Safe

  At Risk

  N/A

• Delivery and storage areas recorded at time of delivery?

  Safe

  At Risk

  N/A

• Are 2 working probes available and results of probe accuracy recorded at least once per week for each?

  Safe

  At Risk

  N/A

• Temperature of each cold display / cold service unit recorded?

  Safe

  At Risk

  N/A

• 4 hour rule demonstrated and applied for each type of perishable food?

  Safe

  At Risk

  N/A

• All readings recorded outside critical limits are auctioned in the 'actions page' ?

  Safe

  At Risk

  N/A

• The management weekly checklist is completed?

  Safe

  At Risk

  N/A

• Lead duty chef is competent and knowledgable around food hygiene / safety?

  Safe

  At Risk

  N/A

• Are management competent in open and close down sign offs?

  Safe

  At Risk

  N/A

TRAINING

• Elbox been completed for all started within 4 weeks of employment?

  Yes

  No

  N/A

• Are all team members aware of the procedure for allergy sufferers? <br>Refer to SOP manual

  Yes

  No

  N/A

• Have all team members been briefed and signed the E Coli module?

  Yes

  No

  N/A

• Have all team members completed basic and foundation skills for Best Welcome?

  Yes

  No

  N/A

COMPLIANCE

• Fire alarm tested on weekly basis?

  Yes

  No

  N/A

• Emergency light tests complete - monthly?

  Yes

  No

  N/A

• Work safe completed weekly and actions acknowledged and sorted within agreed timescales?

  Yes

  No

  N/A

• Water temp log book completed and up to date?

  Yes

  No

  N/A

• Pest control records available for inspection and any actions followed up?

  Yes

  No

  N/A

• Risk assessments within date?

  Yes

  No

  N/A

• Young persons risk assessments complete and adhered to?

  Yes

  No

  N/A

• E Coli map displayed within kitchen area?

  Yes

  No

  N/A