Orlandos Kitchen standards & compliance check

• Audit Title

• Conducted on

  Date

• Prepared by

• Personnel

Audit Summary

KItchen Cleanliness

• Are all kitchen walls & floors clean?

  Yes

  No

  N/A

• Are all contact points clean?

  Yes

  No

  N/A

• Are all equipment surfaces clean?

  Yes

  No

  N/A

• Are all fridge/freezer seals & handles clean,in place and intact?

  Yes

  No

  N/A

• Are all fridge/freezers clean and well organised?

  Yes

  No

  N/A

• Are all higher level areas clean?

  Yes

  No

  N/A

• Are all food prep areas clean?

  Yes

  No

  N/A

• Are all the microwaves clean?

  Yes

  No

  N/A

• Are all wheels and castors clean?

  Yes

  No

  N/A

• Are the fryers clean?

  Yes

  No

  N/A

• Is all the crockery / pans clean and in good condition?

  Yes

  No

  N/A

• Is all cutlery clean?

  Yes

  No

  N/A

• Is the grill clean?

  Yes

  No

  N/A

• Is the hot holding equipment clean?

  Yes

  No

  N/A

• Is the pot wash and sink area clean and tidy?

  Yes

  No

  N/A

• Are the rationale ovens clean and in good condition?

  Yes

  No

  N/A

Food Safety

• Are all products correctly rotated?

  Yes

  No

  N/A

• Are all products correctly labelled?

  Yes

  No

  N/A

• We're all food items found to be within their best before date?

  Yes

  No

  N/A

• Are hand washing facilities accessible,fully stocked and have the correct notices?

  Yes

  No

  N/A

• Are hand wash guidelines being followed by the staff on duty?

  Yes

  No

  N/A

• Are separate facilities available for handling raw and cooked products, and is there any risk of cross contamination?

  Yes

  No

  N/A

• Can staff demonstrate knowledge in all aspects of Food safety/hygiene to the correct level when questioned?

  Yes

  No

  N/A

• Is there a minimum of 2 food probes available, in use and clean?

  Yes

  No

  N/A

• Are hot holding temperatures being recorded correctly and guidelines followed?

  Yes

  No

  N/A

• Are all foods stored correctly?

  Yes

  No

  N/A

• Are all staff wearing a correct and clean uniform?

  Yes

  No

  N/A

• Are dispensed products reaching core temperature whilst on site?

  Yes

  No

  N/A

• Are there suitable chemicals and cloths in food preparation areas during service and being used?

  Yes

  No

  N/A

Maintenance

• Is the kitchen equipment well maintained?

  Yes

  No

  N/A

• Are maintenance records up to date?

  Yes

  No

  N/A

Critical focus

• Does the kitchen have the correct PPE present? Is it being used?

  Yes

  No

  N/A

• Have all kitchen staff completed their food hygiene and health & safety training within last 2 years

  Yes

  No

  N/A

• Were there any food products out of date?

  Yes

  No

  N/A

• Are electric fly killers available,clean,maintained and correctly located?

  Yes

  No

  N/A

• Are all emergency release mechanisms on all walk in fridge/freezers working and in good condition?

  Yes

  No

  N/A

• Are step stools in good condition?

  Yes

  No

  N/A

• Is the daily paperwork being completed and is up to date?

  Yes

  No

  N/A

• Does the kitchen have defrost and prep lists in place? And are they being adhered to?

  Yes

  No

  N/A

• Is food wastage being entered regularly?

  Yes

  No

  N/A

• Are there fridge/freezers layout plans in place? And are they being adhered to?

  Yes

  No

  N/A

Action points from today's visit

• 1

  non conformance

  observation

• 2

  non conformance

  observation

• 3

  non conformance

  observation

• 4

  non conformance

  observation

• 5

  non conformance

  observation

• 6

  non conformance

  observation

• HSE dept

  Sign

• Head Chef

  Sign