penguins

• Conducted on

  Date

• Prepared by

• Personnel On Duty / Observed

• Yes

  No

  N/A

Loading Dock

• Area clean and tidy, no build up of rubbish or debris?

  Yes

  No

  N/A

• Area free of excessive bird droppings or other contaminants where food is delivered?

  Yes

  No

  N/A

• Lift tidy, floor and walls clean and free of contaminants likely to affect food deliveries?

  Yes

  No

  N/A

Receipt of Goods

• Adequate pest prevention in place, pest entry restricted, flying insect controls in place?

  Yes

  No

  N/A

• All goods received today documented and temperatures within limits? (check invoices)

  Yes

  No

  N/A

• Receipt area neat, tidy, no wooden pallets entering food processing areas?

  Yes

  No

  N/A

Dry Storage

• Storage area is clean and tidy (including high and low areas & structures)?

  Yes

  No

  N/A

• All food packaged or in pest-proof containers?

  Yes

  No

  N/A

• Containers in good condition, no splits or cracks. Containers appropriate for food storage (e.g. no recycled chemical, jam, or ice-cream tubs etc.)?

  Yes

  No

  N/A

• All decanted food labelled with food type/name, date opened and the use-by, best before or production date (as per packaging) for traceability?

  Yes

  No

  N/A

• Good stock rotation practices in place?

  Yes

  No

  N/A

• Storage of personal effects/chemicals not stored with food

  Yes

  No

  N/A

• Allergen management is maintained (where required)

  Yes

  No

  N/A

• Dry Store in good repair? (eg no exposed chipboard, no peeling paint, no holes in walls, no mould or rust etc)

  Yes

  No

  N/A

Main Dishwashing Area

• Entry door frame and door in good condition, no peeling paint or damage?

  Yes

  No

  N/A

• Ceiling intact and in good condition throughout room?

  Yes

  No

  N/A

• All air vents are clean and all lighting is adequate, covered and in good condition?

  Yes

  No

  N/A

• Walls in good condition, no peeling paint, no exposed wood or water damage?

  Yes

  No

  N/A

• Dishwasher in good condition, no damage or rust?

  Yes

  No

  N/A

• Dishwasher and parts are clean, no excessive build up of residues?

  Yes

  No

  N/A

• Dishwasher rinse temperature 82 degrees or hotter?

  Yes

  No

  N/A

• Dishwasher area clean and tidy, no staff belongings on food storage surfaces?

  Yes

  No

  N/A

Frozen Storage - Main Freezer

• Operating at -15 degrees Celsius or colder?

  Yes

  No

• Name of Frozen storage unit outside temperature range? Temperature witnessed?

• All food hard frozen, no signs of thawing?

  Yes

  No

  N/A

• All food adequately covered and labelled and within used by date?

  Yes

  No

  N/A

• Good stock rotation practices in place?

  Yes

  No

  N/A

• Allergen management is maintained (where required)

  Yes

  No

  N/A

• Containers in good condition, no splits or cracks. Containers appropriate for food storage (e.g. no recycled chemical, jam, or ice-cream tubs etc.)?

  Yes

  No

  N/A

• Is the freezer adequately stocked and not overcrowded?

  Yes

  No

  N/A

• All food stored on adequate shelving, no food on the floor?

  Yes

  No

  N/A

• Freezer inside, doors, fan and seals are clean?

  Yes

  No

  N/A

• No mould, rust/calcification, peeling paint, adequate lighting, no build up of ice, fan in good condition etc.)?

  Yes

  No

  N/A

Dry Storage - Freezer entry area

• Shelving, walls, area clean and in good condition?

  Yes

  No

  N/A

• Stock rotated and within best before date?

  Yes

  No

  N/A

• Freezer jackets clean and in good repair?

  Yes

  No

  N/A

• Area kept tidy, all items off floor, no clutter or rubbish accumulating?

  Yes

  No

  N/A

Chemical Storage Area

• SDS available and current to within 5 years?

  Yes

  No

  N/A

• All chemicals stored appropriately, off floor, no spillage?

  Yes

  No

  N/A

• Equipment clean and in good repair?

  Yes

  No

  N/A

• Shelving and walls clean and in good repair?

  Yes

  No

  N/A

Bulk Coolroom

• Storage unit operating at or below 5 degrees Celsius?

  Yes

  No

• All food (including ready to serve) protected from contamination and stored on shelving (never on the floor)

  Yes

  No

  N/A

• All food labelled and within use-by or best-before date and stock rotated?

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Containers clean and in good condition, no splits or cracks. Containers appropriate for food storage?

  Yes

  No

  N/A

• Is the cool room / fridge adequately stocked and not overcrowded?

  Yes

  No

  N/A

• Raw and ready to eat foods separated in cold storage (raw (meat/poultry/eggs/unwashed vegetables) below ready-to-eat foods?

  Yes

  No

  N/A

• Allergen management is maintained (where required)

  Yes

  No

  N/A

• Cold storage unit/s cleaned and well maintained (shelving, fan, door, walls, floor, seals etc.)?

  Yes

  No

  N/A

• No mould, rust/calcification, peeling paint, adequate lighting, no build up of moisture, fan in good condition etc.)?

  Yes

  No

  N/A

• Thawing witnessed during audit?

  Yes

  No

  N/A

• Food thawed appropriately (e.g. location & contamination prevention in cold storage)?

  Yes

  No

  N/A

• Thawing food labelled correctly with pull date, date thawed and use-by date (as per Thawing SOP)?

  Yes

  No

  N/A

Preparation - Cold Larder Section

• Chopping boards and equipment are clean and in good repair?

  Yes

  No

  N/A

• Slicing & assembly documented and completed within 45 minutes?

  Yes

  No

  N/A

• Meat slicer clean and sanitised between use?

  Yes

  No

  N/A

• Suma Eden Used on all RTE fresh produce?

  Yes

  No

  N/A

• Suma Eden equipment and sinks in good condition, no mould in tubes, sink only used for food preparation?

  Yes

  No

  N/A

• Preparation benches clean and sanitised, wiping cloths or paper towel used correctly?

  Yes

  No

• Protection from contamination during preparation e.g. Preparation area free of physical contamination, raw and ready to eat foods kept separate, processing equipment is clean and sanitised etc.?

  Yes

  No

• Staff compliant with all hygiene requirements (sleeper earrings only, plain banded ring, covered hair, covered shoes etc.)

  Yes

  No

  N/A

• Food handlers wash hands and change gloves at appropriate times?

  Yes

  No

• Toolkits/Knifekits - Check sample kit. Clean and tidy, all tools and knives are in good repair and clean?

  Yes

  No

  N/A

• Robotcoupe processors are clean, blades intact, no build up of food residues inside blade or under seals?

  Yes

  No

  N/A

Spice Shelving / Bulk Dry Storage Tubs

• All food stored in sealed containers? Containers clean and in good condition?

  Yes

  No

  N/A

• All items date labelled or best-before dates clearly visible?

  Yes

  No

  N/A

• Food kept separate - allergen containing ingredients are stored separately or above other items?

  Yes

  No

  N/A

• Shelves and dividers are clean and in good condition?

  Yes

  No

  N/A

Combi Ovens / Bratt Pans

• All equipment and fittings in good working order, seals intact on ovens?

  Yes

  No

  N/A

• All equipment and fittings (including any taps, handles, outer hardware etc.) are clean, no build up of grease?

  Yes

  No

  N/A

• Air ventilation systems are adequate and clean, no excessive build up of condensation or oil?

  Yes

  No

  N/A

• Walls and floors around ovens and bratt pans are in good repair?

  Yes

  No

  N/A

• Drains are clean and in good repair, no pooling water?

  Yes

  No

  N/A

• Staff compliant with all hygiene requirements (sleeper earrings only, plain banded ring, covered hair, covered shoes etc.)

  Yes

  No

  N/A

• Probe thermometers are clean and sanitised before use?

  Yes

  No

  N/A

• Food thoroughly cooked to at least 75°C (or as per FSP controls)?

  Yes

  No

  Not Observed

Theatre Work Area

• Benches (including under bench edges/driplines) clean and food contact surfaces sanitised between use?

  Yes

  No

  N/A

• All equipment in use is clean and in good repair?

  Yes

  No

  N/A

• Staff wash hands and handle food in a way to prevent cross-contamination?

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Staff compliant with all hygiene requirements (sleeper earrings only, plain banded ring, covered hair, covered shoes etc.)

  Yes

  No

  N/A

• Probes are clean and sanitised before use?

  Yes

  No

  N/A

Pastry Work Area

• Benches (including under bench edges/driplines) clean and food contact surfaces sanitised between use?

  Yes

  No

  N/A

• All equipment in use is clean and in good repair?

  Yes

  No

  N/A

• Mixers are clean and free of food residues around guards and underneath where whisks attach?

  Yes

  No

  N/A

• Staff wash hands and handle food in a way to prevent cross-contamination?

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Staff compliant with all hygiene requirements (sleeper earrings only, plain banded ring, covered hair, covered shoes etc.)

  Yes

  No

  N/A

• Probes are clean and sanitised before use?

  Yes

  No

  N/A

Production One Work Area

• Benches (including under bench edges/driplines) clean and food contact surfaces sanitised between use?

  Yes

  No

  N/A

• All equipment in use is clean and in good repair?

  Yes

  No

  N/A

• Stick Blenders dismantled for cleaning, and free of food residues around blades?

  Yes

  No

  N/A

• Staff wash hands and handle food in a way to prevent cross-contamination?

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Staff compliant with all hygiene requirements (sleeper earrings only, plain banded ring, covered hair, covered shoes etc.)

  Yes

  No

  N/A

• Probes are clean and sanitised before use?

  Yes

  No

  N/A

• Food thoroughly cooked to at least 75°C (or as per FSP controls)?

  Yes

  No

  N/A

• Texture Modified Food cooked/reheated to 75°C?

  Yes

  No

  N/A

• All cooling food (including stocks, soups, chicken, falafels, jus etc.) are documented in Monika?

  Yes

  No

  N/A

• Blast chillers clean and in good repair?

  Yes

  No

  N/A

Prep Coolroom

• Storage unit operating at or below 5 degrees Celsius?

  Yes

  No

• All food (including ready to serve) protected from contamination and stored on shelving (never on the floor)

  Yes

  No

  N/A

• All food labelled and within use-by or best-before date and stock rotated?

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Containers clean and in good condition, no splits or cracks. Containers appropriate for food storage?

  Yes

  No

  N/A

• Is the cool room / fridge adequately stocked and not overcrowded?

  Yes

  No

  N/A

• Raw and ready to eat foods separated in cold storage (raw (meat/poultry/eggs/unwashed vegetables) below ready-to-eat foods?

  Yes

  No

  N/A

• Allergen management is maintained (where required)

  Yes

  No

  N/A

• Cold storage unit/s cleaned and well maintained (shelving, fan, door, walls, floor, seals etc.)?

  Yes

  No

  N/A

• No mould, rust/calcification, peeling paint, adequate lighting, no build up of moisture, fan in good condition etc.)?

  Yes

  No

Bistro Freezer

• Operating at -15 degrees Celsius or colder?

  Yes

  No

• Name of Frozen storage unit outside temperature range? Temperature witnessed?

• All food hard frozen, no signs of thawing?

  Yes

  No

  N/A

• All food adequately covered and labelled and within used by date?

  Yes

  No

  N/A

• Good stock rotation practices in place?

  Yes

  No

  N/A

• Allergen management is maintained (where required)

  Yes

  No

  N/A

• Containers in good condition, no splits or cracks. Containers appropriate for food storage (e.g. no recycled chemical, jam, or ice-cream tubs etc.)?

  Yes

  No

  N/A

• Is the freezer adequately stocked and not overcrowded?

  Yes

  No

  N/A

• All food stored on adequate shelving, no food on the floor?

  Yes

  No

  N/A

• Freezer inside, doors, fan and seals are clean?

  Yes

  No

  N/A

• No mould, rust/calcification, peeling paint, adequate lighting, no build up of ice, fan in good condition etc.)?

  Yes

  No

Bistro Coolroom

• Storage unit operating at or below 5 degrees Celsius?

  Yes

  No

• All food (including ready to serve) protected from contamination and stored on shelving (never on the floor)

  Yes

  No

  N/A

• All food labelled and within use-by or best-before date and stock rotated?

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Containers clean and in good condition, no splits or cracks. Containers appropriate for food storage?

  Yes

  No

  N/A

• Is the cool room adequately stocked and not overcrowded?

  Yes

  No

  N/A

• Raw and ready to eat foods separated in cold storage (raw (meat/poultry/eggs/unwashed vegetables) below ready-to-eat foods?

  Yes

  No

• Allergen management is maintained (where required)

  Yes

  No

  N/A

• Cold storage unit/s cleaned and well maintained (shelving, fan, door, walls, floor, seals etc.)?

  Yes

  No

  N/A

• No mould, rust/calcification, peeling paint, adequate lighting, no build up of moisture, fan in good condition etc.)?

  Yes

  No

Notice Boards

• Notice boards clean

  Yes

  No

  N/A

• Notice boards in good repair, no splits/cracks in glass

  Yes

  No

  N/A

Red Line

• Probe thermometers are in good repair, clean and sanitised between use?

  Yes

  No

• All equipment clean, no build up of grease or food in hard to reach places or on hardware/fittings?

  Yes

  No

• Floors clean, in good condition, no pooling water?

  Yes

  No

• Ceilings clean and in good repair, lighting and ventilation adequate and in good repair?

  Yes

  No

• Benches cleaned and sanitised between use, no build up of grease along dripline/edges?

  Yes

  No

• Underbench fridges clean and in good repair, operating at 5C or colder?

  Yes

  No

• Display fridges clean and in good repair, operating at 5C or colder?

  Yes

  No

• Hot holding are clean and in good repair, keeping food at 60C or hotter?

  Yes

  No

• Chefs practicing good allergen management during processing (e.g. ingredients checked, appropriate separation, allergies clearly communicated etc.)?

  Yes

  No

• Staff compliant with all hygiene requirements (sleeper earrings only, plain banded ring, covered hair, covered shoes etc.)

  Yes

  No

• Personal belonging (bags, keys, mobile phones) are not present in processing areas?

  Yes

  No

Black Line

• Probe thermometers are in good repair, clean and sanitised between use?

  Yes

  No

• All equipment clean, no build up of grease or food in hard to reach places or on hardware/fittings?

  Yes

  No

• Floors clean, in good condition, no pooling water?

  Yes

  No

• Ceilings clean and in good repair, lighting and ventilation adequate and in good repair?

  Yes

  No

• Benches cleaned and sanitised between use, no build up of grease along dripline/edges?

  Yes

  No

• Underbench fridges clean and in good repair, operating at 5C or colder?

  Yes

  No

• Display fridges clean and in good repair, operating at 5C or colder?

  Yes

  No

• Hot holding are clean and in good repair, keeping food at 60C or hotter?

  Yes

  No

• Chefs practicing good allergen management during processing (e.g. ingredients checked, appropriate separation, allergies clearly communicated etc.)?

  Yes

  No

• Staff compliant with all hygiene requirements (sleeper earrings only, plain banded ring, covered hair, covered shoes etc.)

  Yes

  No

• Personal belonging (bags, keys, mobile phones) are not present in processing areas?

  Yes

  No

Burgundy Line

• Probe thermometers are in good repair, clean and sanitised between use?

  Yes

  No

• All equipment clean, no build up of grease or food in hard to reach places or on hardware/fittings?

  Yes

  No

• Floors clean, in good condition, no pooling water?

  Yes

  No

• Ceilings clean and in good repair, lighting and ventilation adequate and in good repair?

  Yes

  No

• Benches cleaned and sanitised between use, no build up of grease along dripline/edges?

  Yes

  No

• Underbench fridges clean and in good repair, operating at 5C or colder?

  Yes

  No

• Display fridges clean and in good repair, operating at 5C or colder?

  Yes

  No

• Hot holding are clean and in good repair, keeping food at 60C or hotter?

  Yes

  No

• Chefs practicing good allergen management during processing (e.g. ingredients checked, appropriate separation, allergies clearly communicated etc.)?

  Yes

  No

• Staff compliant with all hygiene requirements (sleeper earrings only, plain banded ring, covered hair, covered shoes etc.)

  Yes

  No

• Personal belonging (bags, keys, mobile phones) are not present in processing areas?

  Yes

  No

  N/A

Ice Machine

• Ice machine is clean, no build up of mould or food debris?

  Yes

  No

  N/A

• Scoop is clean and sanitary and stored to prevent contamination?

  Yes

  No

  N/A

• Staff practice good hand hygiene and wash hands before scooping ice?

  Yes

  No

  N/A

• Hand basin easily accessible, stocked with soap, single use towels, and warm running water, and bin for used towels?

  Yes

  No

  N/A

Front of House & Diets

• Staff practicing good allergen management during traying (e.g. diet codes checked, appropriate separation, allergies clearly communicated etc.)?

  Yes

  No

  Not Observed

• Area clean and tidy, no equipment stored directly on the floor

  Yes

  No

  Not Observed

• Eating & drinking utensils, cooking and serving utensils and foodservice plasticware (thermal tops and bottoms, cup and bowl lids, jugs etc) cleaned, sanitised and stored dry?

  Yes

  No

  Not Observed

• Eating & drinking utensils, cooking and serving utensils and foodservice plasticware (thermal tops and bottoms, cup and bowl lids, jugs etc) appear to be good condition - no evidence of damaged, deteriorated or broken items?

  Yes

  No

  Not Observed

• Coffee stations are clean and tidy, all equipment clean and in good repair

  Yes

  No

  Not Observed

• All fridges clean and in good repair, operating at 5C or colder?

  Yes

  No

  Not Observed

• Staff compliant with all hygiene requirements (sleeper earrings only, plain banded ring, covered hair, covered shoes, no pins/badges on lanyards etc.)

  Yes

  No

  Not Observed

• Personal belonging (bags, keys, mobile phones) are not present in food handling areas?

  Yes

  No

  Not Observed

Potwash

• Dishwashers & potwashers are clean and in good working order (check behind splash-guards, along conveyors and hard to reach places)

  Yes

  No

  N/A

• Dishwasher rinse temperature 82C or hotter?

  Yes

  No

  N/A

• Top of dishwasher is clean, no build up of dust or debris?

  Yes

  No

  N/A

• Seals along splashbacks are clean and free of mould?

  Yes

  No

  N/A

• Underbench walls are clean and free of mould or buildup of food debris?

  Yes

  No

  N/A

• Shelving is clean, utensil containers are clean, and equipment in good condition?

  Yes

  No

  N/A

• Cleaning equipment (mops/brooms) stored neatly and in good condition

  Yes

  No

  N/A

Wards Check & Documentation

• Check at least two Ward Pantries. Write the Ward names here.

• Ward pantry walls, floors, cupboards, fridge clean and in good repair?

  Yes

  No

  N/A

• Stock is rotated (nothing out of use-by or best-before date)?

  Yes

  No

  N/A

• Ward records have been completed and signed off correctly each day?

  Yes

  No

  N/A

• Fridge temperatures are 5C or colder?

  Yes

  No

  N/A

Kitchen Documentation & CAR Management

• All records completed and signed by supervisors/managers?

  Yes

  No

  N/A

• All CARs are closed out? (If no, add details on progress)

  Yes

  No

  N/A

• No trending CARs for the last month? (e.g. same issues raised more than once. If 'No' add details on what patterns/trends have been noted, escalate issue, and add to the next ISO Team Meeting Agenda).

  Yes

  No

  N/A

• This Internal Audit has identified that the following areas need immediate corrective action:

  Select Dry Storage Cold Storage Frozen Storage Thawing Preparation Cooking and Reheating Hot Holding Cooling Food Service Food handler and supervisor skills and knowledge Cleaning and Sanitising Pest Control Probe Thermometers (backup and condition) Thermometer Calibration (probe and fixed unit) Allergen Management Food handler health and hygiene Equipment and Utensils - Cleaning and Maintenance Premises, Fixtures / Fittings - Cleaning and Maintenance Ventilation and Lighting Waste Management

  • Dry Storage
  • Cold Storage
  • Frozen Storage
  • Thawing
  • Preparation
  • Cooking and Reheating
  • Hot Holding
  • Cooling
  • Food Service
  • Food handler and supervisor skills and knowledge
  • Cleaning and Sanitising
  • Pest Control
  • Probe Thermometers (backup and condition)
  • Thermometer Calibration (probe and fixed unit)
  • Allergen Management
  • Food handler health and hygiene
  • Equipment and Utensils - Cleaning and Maintenance
  • Premises, Fixtures / Fittings - Cleaning and Maintenance
  • Ventilation and Lighting
  • Waste Management

Additional Feedback

• undefined

Corrective Actions

• Will corrective actions need to be taken ?

  Select No, there are no actions required No, all corrective actions were closed out during the audit Yes, non-conformances require further corrective action. Management and staff will need to address non-conformances.

  • No, there are no actions required
  • No, all corrective actions were closed out during the audit
  • Yes, non-conformances require further corrective action. Management and staff will need to address non-conformances.

• Refer to audit notes and photos for details of the specific non-conformances identified. Refer to the ISO Plan for the corrective action that needs to be taken for each item. Ensure corrective action details are documented on FSR-26b Corrective Action Report (Detailed)

• Time Audit Completed

  Date

SIGNATURES

• Signature of Internal Auditor

  Sign