Information
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Location
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Document No.
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Conducted on
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Prepared by
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Manager on Duty
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Chef on Duty
FOH Summary
Entrance
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Cigarette butts / Trash
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Entrance swept
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Lights working
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Mats clean
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Menu board
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Signage & additional signage
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Windows clean
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Action required from last report
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Comments
FOH Counter and Bar
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Benches clean
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Bins clean
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Clean and tidy
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Takeaway cutlery boxes clean
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Cutlery clean
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Display stock clean
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Coffee equipment clean and working
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Floors and mats clean
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FOH checklists filled in and up-to-date
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Fridges clean
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Glasses polished
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Hot food bar light
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Display stock presented correctly
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Misc. items stocked e.g. Menu cards
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No staff food or drinks visible
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Pastry display clean
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Pastry display filled
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Cookie jars clean
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Cookie jars filled
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No money visible
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Refrigeration seals clean
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Sinks clean
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POS touch screens clean
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Under POS touch screens clean
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Action required from last report
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Comments
Internal Dining Area
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Air con vents clean
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Certificates displayed
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Chairs not broken
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Chewing gum under tables
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Condiments clean
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Correct music volume
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Correct style of music
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Correct temperature
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Display stock not dusty
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Floor swept
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General areas not dusty
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Light fittings clean
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Lights working
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Mats clean
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Tables clean
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Tables stable
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Action required from last report
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Comments
Pass Area
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Benches clean
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Bins clean
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Display dusted and clean
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Floors clean
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Glasses polished and stocked (break only)
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Hand sanitizer full
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Soap and paper towel full
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Straws stocked
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Toothpicks stocked
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Water jugs clean and available (break only)
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Action required from last report
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Comments
Staff
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Staff in uniform
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Personal hygiene
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Jewelry
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Action required from last report
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Comments
BOH Summary
Main Kitchen
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Floors behind kitchen equipment
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Floors
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Ovens clean
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Fridges
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Seals
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Hoods and filters
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Benches
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Grill
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Fryers
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Tiles and ceiling
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Temperature check
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Sinks
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Pass area
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Bug traps
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Chopping boards
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All plates clean and put away
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Hot box clean (altrosham)
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Rotisserie working and on from 12pm
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Displays clean and maintained
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Fire equipment in order
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First aid kit
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BOH cleaning schedules up-to-date
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BOH checklists filled in and up-to-date
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Line checks/receipt book
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Temperature for salads and meats
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Bread rack is clean and tidy
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Food stored and dated correctly
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Water hose working
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Action required from last report
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Comments
Cool Rooms
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Floors
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All shelves labelled and food in correct place
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Shelves clean
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Rotation
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Stock dated
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Walls
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Containers covered and clean
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Door seals and runners
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Temperature
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Fans and motors
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Action required from last report
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Comments
Freezer
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Lids clean
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Internal cleanliness
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Rotation
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Stock dated
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Defrosting
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Containers
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Temperature
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Freezer seals
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Action required from last report
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Comments
Dishwashing Area
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Machine
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Hood and filters
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Tiles
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Floors
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Chemicals
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Bins
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Shelves
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Hand basin
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Walls
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Sinks
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Soap and hand towel filled
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Action required from last report
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Comments
Store Room
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Shelves
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Organised
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Floor
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Rotation
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Table area tidy
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Action required from last report
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Comments
Staff
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Chefs in the right attire
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Aprons clean and pressed
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Appropriate footware
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Tools sharp
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Personal hygiene
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Action required from last report
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Comments
Sample Staff Survey
Person 1
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Name
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How long have you worked with us?
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Do you have a locker?
Person 2
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Name
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How long have you worked with us?
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Do you have a locker?
Person 3
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Name
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How long have you worked with us?
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Do you have a locker?
Person 4
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Name
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How long have you worked with us?
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Do you have a locker?
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Action required from last report
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Comments
