Title Page
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Document No.
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In House BOH CQSMA
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Client / Site
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Conducted on
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Prepared by
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Location
Critical Focus
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There is no deliberate re-day dotting, OOD food or beer noted?
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There was no fire exits locked or obstructed?
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There was no evidence of any cross contamination?
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There was no systematic failings with the weekly fire alarm tests, emergency lighting checks, daily fire checks and fire training records recorded in the DMLB?
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There were no spirits found to be without an adequate seal?
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The staff room was not clean and tidy?
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Are the pub actively managing any pest control issues and have all recommendations from the last pest control reports been completed?
People
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Are all staff adhering to the uniform policy, including the awareness and use of PPE?
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Are all pub communication messages up to date?
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Is the daily shift planner displayed with appropriate breaks assigned?
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Is there evidence of pre-shift briefings in place?
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Is the current week and two full weeks rota displayed?
Kitchen Equiptment
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Are all walk-in fridges and freezers clean?
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Are all service fridges clean?
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Are all high level areas clean?
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Are the equipment wheels and casing clean?
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Are the Grills clean?
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Are the Fryers clean?
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Are the Pot Wash and Sink areas clean?
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Is the Chip Scuttle clean?
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Is the Mealstream clean?
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Are the Contact Points clean?
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Are the Microwaves clean?
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Is the Clam Griddle clean?
Kitchen General
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Are the kitchen work surfaces and shelving clean?
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Are the kitchen walls clean?
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Are the kitchen floors clean?
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Was there a "clean as you go" regime in place?
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Are two working probes and Sanitiser wipes available, clean and in use?
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Are all temperature controls in place and documented?
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Oil management practices implemented?
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Is all food stored and handled correctly?
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Is all food labelled correctly?
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Is the automatic generated prep list up to date with adequate defrost out?
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Other non specified equipment clean?
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Is the Kitchen Card available and completed accurately?
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Hot Holding plan up to date and followed?
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Are all stock control measures in place?
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Energy efficiency and fire up guide in place and adhered to?
Bar Area
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Are the ice handling guidelines in place?
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Is the Ice Machine cleaned as per SOP?
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Are all glass washers clean, well maintained and contain sufficient chemicals?
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Is the Emergency Response Plan available and up to date?
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Are all opened spirits within their BBF date?
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Coffee Machine cleaned daily?
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Bar area clean and well presented?
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Glasswash area clean and tidy?
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Draught products dispensed in line with perfect serve training?
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Are all opened spirits labelled accordingly?
Cellar Area
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Is the stock rotation in place in the cellar?
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Are all stock lines in the cellar within their BBF date?
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Is the cellar equipment clean and well maintained?
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Are the cellar walls and floors clean?
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Line cleaning plan up to date and in DMLB?
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Lines cleaned as per SOP?
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Was the cellar well organised?
BOH Areas
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All entrances, including rear, well presented, clean and well maintained?
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SOPs embedded throughout pub?
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Are BOH corridors, staff toilets and staff room clean and tidy?
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Hand wash basins fully stocked, clear from obstruction, clean and signage displayed?
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Is the bin area clean and tidy and all recycling in place?
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BOH secure?