Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

OUTSIDE

  • Pavement and tiles, swept, clean & litter free<br>

  • Tables/Chairs/Breezefree neatly set out, in good condition and clean - herb plants<br>

  • Canopy extended fully, clean & in good working order heaters working<br>

  • Windows and doors and surrounds clean<br>

  • All exterior lighting in good working order<br>

  • Window displays neatly faced to exterior view - Kerb appeal principles followed<br>

  • Aboard - correct message present on both sides External menu correct and box clean<br>

  • Planters clean, plants healthy, Screens clean and not ripped<br>

SERVICE

  • Evidence of guest journey in the deli being followed, team understand all steps required<br>

  • Evidence of guest journey in the restaurant being followed, team understand all steps required<br>

  • TOAST philosophy imbedded in the team - Demonstrated through service to the guests<br>

  • Are the team paying the mortgage? Is every opportunity maximised to deliver profit?<br>

  • Service leadership being provided by the manager - Appropriate host rota in place<br>

DELI

  • Department cleaning rota & checklists in place<br>

  • Floor, Mat swept and clean, lights working<br>

  • Shelf products displayed using FIFO, all in date, not broken/damaged, shelves clean & dusted<br>

  • Grab & Go fridge and cold counter clean, working and fully stocked with labels and in date<br>

  • Grab & Go fridge and cold counter food temp less than 8oC<br>

  • Allergens signage present and team know procedure<br>

  • Promo table/ area full, labelled and dust free<br>

  • Deli Diary Complete - no gaps, all sheets filled in <br>

  • Meat and Cheese date tracker in use - deli assistant able to demonstrate<br>

  • Breads, Cakes & Pastries full, labelled and fresh daily - GF on a separate plate<br>

  • <br>All products on shelves labelled on correct label paper and labels clean<br>

  • Promo table correct as per promotional packs and labelled

  • Full wine range available as per site Planogram and labelled

  • Cold counter clean inc front glass if applicable

  • <br>Correct range of cold counter dishes, check taste and seasoning and labelled<br>

  • Meat and cheese displays as per standards document

  • Cakes as per cake standard documents

  • Biscuits full, fresh and labelled

  • Good range of lunch food available from 11.30 until 3pm

  • Till point display as per current standard and labelled

  • Generous Parmesan display as per standards document

  • Olive and antipasti full, clean bowls and labelled

  • Correct staffing for time of day to maximise sales

  • Antibacterial soap, paper towel, HOT water & C-Pull available<br>

  • Staff observed to be washing hands regularly<br>

BAR

  • Department cleaning rota & checklists in place<br>

  • Coffee machine clean - inc under & top - warm cups on top and working<br>

  • Take-away coffee area clean & fully piled high cups/lids/stirrers/sugar/carriers<br>

  • Chocolate machine clean & in good working order - "hot" warning sign in place<br>

  • Ice scoop stored in a container - Not left in ice well<br>

  • Antibacterial soap, paper towel, HOT water & C-Pull available<br>

  • Staff observed to be washing hands regularly<br>

  • Back bar display attractive, clean & tidy<br>

  • Bar counter set up to appropriate time of day<br>

  • All Cups, saucers, teapots clean & in good condition<br>

  • Shelves under coffee machine & bar clean, tidy & fully stocked with back-up<br>

  • All milk within 'use by' date & being rotated<br>

  • Bar shelves clean & tidy - No fruit flies<br>

  • All glassware clean and in good condition, no cracks/scratches<br>

  • Bar coolers clean, in good working order & fully stocked<br>

  • Glass machine clean, in good working order, de-scaled, all jets in place<br>

  • Walls & floor clean & in good repair<br>

CAFFE

  • Department cleaning rota & checklists in place<br>

  • Displays ALL dust free & Stock on display being rotated and not faded<br>

  • All light bulbs / fittings on and in good working order<br>

  • Allergy/Gluten Free Manual - current and available on iPad<br>

  • Flooring throughout - clean, swept and well maintained<br>

  • Music at appropriate level for business, correct music playing<br>

  • Tables layed up to standard for time of day & clean, including underneath<br>

  • Menus clean, in good condition<br>

  • Antibacterial soap, paper towel, HOT water & C-Pull available<br>

  • Staff observed to be washing hands regularly<br>

  • Correct Promotional material on tables if applicable<br>

  • Section plan for WHOLE day in place - inc handover on one sheet<br>

  • All staff - full uniform, clean/ironed including hair & jewellery, sensible shoes<br>

  • Managers and waiters are competent on Gluten Free/Allergen procedure <br>

PUBLIC TOILETS

  • All toilets clean & in good working order<br>

  • Hand soap, paper towels & toilet roll dispensers full - toilet roll in dispenser<br>

  • Hot and Cold water available at all sinks<br>

  • Floors clean and free from paper / litter<br>

  • Odour free & smelling nice<br>

  • All lights / bulbs in good working order<br>

  • Baby changing unit clean, strap in place and in good condition, alarm working<br>

  • Sanitary bins, metal and not overflowing<br>

BOH

  • Staffroom clean, tidy, litter free, bins emptied reguarly, ironing board available<br>

  • Relevant/ Current notices on wall - staff competition/incentive must be up to date<br>

  • Rotas for all depts on display - two weeks if Thursday onwards<br>

  • Staff toilets clean & in good working order, door locks working - hot water available<br>

  • Antibacterial soap, paper towel & toilet roll fully stocked 'Please wash your hands' signage above sinks<br>

  • All stock stored off the floor and safely - max eye level<br>

  • Floors, walls, ceilings, doors clean & in good repair<br>

  • Adequate lighting, fittings in good condition<br>

  • Doors kept locked when stores are unattended<br>

  • Retail Storeroom clean & organised - no out of date/ damaged stock/ not overstocked<br>

  • Chemical store clean, tidy & all chemicals off the floor<br>

  • Correct chemicals in stock, in correct containers, labelled clearly<br>

  • Water Softener clean & in good repair, salt full up to line<br>

  • Refuse store Floor & walls clean & in good condition<br>

  • Correct waste streams being adhered to throughout the building eg recycling, food waste, glass<br>

  • No combustible materials in plant rooms<br>

  • All corridors, exits, staircases clear of refuse, furniture & other obstructions<br>

  • All floors, walls, skirting boards, stairs clean and in a good state of repair<br>

  • Adequate lighting available and working<br>

  • All fire doors kept shut or locked & not left open<br>

  • Pronett up to date - no unclosed jobs<br>

BASIC STANDARDS

  • Due Dilligence Diary up to date, legible, and records with tolerances<br>

  • Prep list & Bruschetta calculator in use for the day<br>

  • No clutter anywhere

PEOPLE

  • Observed washing hands at appropriate occasions<br>

  • Correctly dressed (All staff wearing shoes conforming to the sensible shoe policy?)<br>

  • Only permitted jewellery<br>

FACILITIES

  • Hand wash basins clean including rear and underneath<br>

  • Soap and towel dispensers full stocked and clean <br>

  • Hot water (between 41 and 45oc) available <br>

STRUCTURE

  • No evidence of pest activity - flies, rodents, holes and smears, droppings, flies<br>

  • Pest visit reports viewed, appropriate action taken and completed<br>

  • Walls, floors, ceilings - clean and intact<br>

  • Lighting all working including in walk-in chiller and canopy<br>

SEGREGATION

  • Raw food preparation area to be signed and correctly in use<br>

  • Clingfilm dispensers labelled correctly - 1 x RAW & 1 x RTE (Indelible marker pen)<br>

  • 2 stage clean procedure to be signed & chef can demonstrate a 2 stage clean<br>

CLEANING & WASTE

  • Sanitiser available in each work section <br>

  • All cleaning chemicals to be clearly labelled<br>

  • Cleaning chemcial stock holding managed appropriately, storeroom checked for over ordering<br>

  • Tea towels to be used for equipment / utensil drying only, not hand drying <br>

  • Waste bins clean internals - base / lid, not over flowing<br>

EQUIPMENT

  • Walk in chiller - Foods clearly separated between raw and RTE (Eggs stored in correct packaging)<br>

  • Walk in chiller - Door handle clean, door seal intact, internals clean, shelves intact, lights working and operating at less than 8oc<br>

  • Fridges - Door handle clean, door seals intact, internals clean and operating at less than 8oc<br>

  • Fridges - Foods clearly separated and stored correctly<br>

  • Fridges - Does every fridge have a planogram (Check products are in the correct place)?<br>

  • Blast chiller - Door handle clean, seals intact, internals clean and chill records show to be working correctly?<br>

  • Combi ovens - Door handle clean, no excessive carbon build up internally<br>

  • Fryer clean & in good working order, including under cupboard including baskets, chef knows how to clean safely?<br>

  • Chargrill in good working order & clean

  • Pasta boilers - No scale on any surface including baskets, baskets not broken and seasoned - 10g/l<br>

  • Salamander - Clean & operating correctly<br>

  • Cook line - No excessive carbon / grease build up and underneath clear of grease and debris<br>

  • Extraction canopy & plenum clean & free from grease including filters<br>

  • Freezer - Door handle clean, door seal intact, internals clean. Operating at -18oc or colder<br>

  • Freezer - Foods correctly separated<br>

  • Freezer - ice cream freezer (where present) to be storing ice cream ONLY (as it operates at no colder than -15oc) <br>

  • Pot wash - Chemicals being dispensed<br>

  • Pot wash - Internals clean, hood runners intact and not blocked with debris<br>

  • Pot wash - Pre-rinse working correctly (not leaking)<br>

  • Pot wash - Underneath clear of water, debris, cutlery or broken crockery<br>

  • Pot wash canopy - Clean including catch lip<br>

  • Ice machine - Clean internal including seals and level sensor, external filter clear of dust. Weekly and daily checks available and up to date<br>

  • Ice machine scoop clean and stored in labelled container.<br>

  • Benches - Clean food contact surface and underneath, including ledges<br>

  • Racking / Shelving - Clean including supports<br>

  • Sinks - Clean & taps working. Marked up according to use.<br>

  • Can opener clear of any food or metal debris<br>

UTENSILS

  • Coloured chopping boards - RAW and RTE colours stored in separate racks and in good condition<br>

  • All utensils, knives, wooden boards, containers intact with no excessive damage & free of any food debris<br>

  • All crockery/cutlery clean and free from streaks/ chips<br>

  • All untensils to be single use only, so no standing water in containers at cook station <br>

PROBES

  • Thermometers clearly marked up to cross relate with the DD diary & fitted in every fridge<br>

  • Clear understanding of how to carry out accurate calibration of probe at both temperatures<br>

  • Damp sanitiser wipes held in the thermometer container<br>

FOODS

  • All foods correctly labelled and stored according to requirements - Covered, uncovered, chiller, over ice, 4 hour rule, ambient <br>

  • Defrosting occurring in chiller only, and start of defrost recorded on label on food<br>

  • ALL food in date - both for Use By AND Best Before and FIFO in use<br>

  • Dry Store Clean and Tidy - No food stored on floor<br>

  • Clear understanding of allergen segregation during cooking when requested by guest<br>

  • Current recipe books available & in use<br>

  • Clean Laundry stored neatly on shelves All dirty laundry in bags & off the floor<br>

  • Cleaning rotas available and being used<br>

  • Daily wastage being recorded on FnB Shop<br>

  • GENERAL MANAGER

  • HEAD CHEF/SOUS CHEF

  • OPERATIONS MANAGER

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