PME Kitchen Audit

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Kitchen

• Date of Audit

• Compiled by

Dishwasher Area

Dishwasher Visual Cleanliness

• The exterior of the dishwasher machine and the handle must be kept clean

  Yes

  No

  N/A

• The interior of the dishwasher machine (and plastic curtains if available) must be kept clean, including the washer arms

  Yes

  No

  N/A

• The interior of the dishwasher must be kept free of limescale buildup

  Yes

  No

  N/A

• The dirty goods receiving tables and shelves in the dishwasher area must be kept free of excessive dirt and dirty items buildup. Working dirt allowed

  Yes

  No

  N/A

• The prewashing spray handle, taps and basins in the dishwasher area must be kept clean

  Yes

  No

  N/A

• The exit tables and surrounding areas of the dishwasher must be kept clean and sanitised

  Yes

  No

  N/A

• All legs and support structures to the dishwasher machine and associated tables and supports must be clean

  Yes

  No

  N/A

• All shelving used for the storage of clean crockery, cutlery and glassware must be clean. This includes shelves in the kitchen, storage area, pas shelves and plate warmers

  Yes

  No

  N/A

• All containers used for the storage of clean cutlery must be kept clean

  Yes

  No

  N/A

• The washing crates for the dishwasher must be kept clean and free of dirt build up

  Yes

  No

  N/A

• The floors ONLY (not grouting, cracks etc.) in the dishwasher areas must be kept clean

  Yes

  No

  N/A

• All grouting and seams and holes, cracks and chips in the dishwasher areas must be kept clean and free of dirt build up

  Yes

  No

  N/A

• Walls in the dishwasher area must be kept clean

  Yes

  No

  N/A

• Ceilings, vents and extractor hoods in the dishwasher area must be kept clean

  Yes

  No

  N/A

• Light fixtures in the dishwasher area must be kept clean and free of dead insects

  Yes

  No

  N/A

• All hard to reach areas in the dishwasher area, including drain pipes and chemical containers must be kept clean

  Yes

  No

  N/A

• Floor drains in the dishwasher area must be kept clean and free of blockages

  Yes

  No

  N/A

Dishwasher Cleaning Procedures

• The correct dishwasher detergent must be available

  Yes

  No

  N/A

• The correct dishwasher rinse agent must be available

  Yes

  No

  N/A

• The detergent and rinse agent must be dispensed into the dishwasher machine

  Yes

  No

  N/A

• All dirty items must be prewashed before being placed into the machine using the prewash spray or basin. There should be no excessive build up of food residue in the machine

  Yes

  No

  N/A

• The washing tank in the dishwasher must be kept clean and the wash water replenished, at least after each shift

  Yes

  No

  N/A

• All plates and bowls and cups/mugs must be correctly loaded into the washing crates so as to ensure effective washing. Items must be well spaced, none on top of each other

  Yes

  No

  N/A

• Glasses must be loaded into glass washing crates before being placed into the dishwasher. This prevents glasses from falling over and breaking in the machine

  Yes

  No

  N/A

• Cutlery must be correctly loaded into cutlery baskets before being placed into the dishwasher machine

  Yes

  No

  N/A

• All items washed through the dishwasher must be visibly clean once having exited the machine. All items must be stored visibly clean in all areas

  Yes

  No

  N/A

• All items washed through the dishwasher must dried correctly after exiting the machine. Water must not form droplets, and should run off and evaporate after the items have exited the machine

  Yes

  No

  N/A

• Clean crockery, cutlery and glassware must be stored dry, and all shelves must be dry and free of any water buildup

  Yes

  No

  N/A

• All hollow glassware and crockery must be stored upside down as far as possible. Storage of all glasses, mugs and other items which are not stored in a pile must ALWAYS be stored upside down. Other crockery and glassware which are usually stored rightside up and in a pile, can be stored rightside up, as long as there is no risk of cross contamination. Hollow stackable items can always be stored rightside up on a buffet where necessary

• Clean crockery, cutlery and glassware must be stored off the floor

  Yes

  No

  N/A

• All washing crates must be stored off the floor and away from potential contamination

  Yes

  No

  N/A

• There must be no possibility of any additional crosscontamination of clean items (excluding the points above)

  Yes

  No

  N/A

Dishwasher Facilities

• The washing temperatures of the dishwasher machine must be within specification (51 to 65 degrees Celsius). Allow 1 degrees Celsius variation

  Yes

  No

  N/A

• The rinsing temperature of the dishwasher machine must be within specification (above 80 degrees Celsius; for ozone chemicals 45 to 60 degrees Celsius is recommended). Allow 1 degree Celsius variation

  Yes

  No

  N/A

• Wash and rinse temperature gauges must be present on the dishwasher machine. Alternatively, proof of regular temperature records must be provided to prove the appropriate temperatures are being maintained

  Yes

  No

  N/A

• The wash and rinse gauges on the dishwasher machine must be accurate to within 5 degrees Celsius of the auditors thermometer, or else not obviously defective

  Yes

  No

  N/A

• The chemical dispenser pumps for the dishwasher machine must operate and be able to dispense the chemicals into the machine

  Yes

  No

  N/A

• The dishwasher machine must be correctly operational with a wash and rinse cycle able to sufficiently wash and rinse the dishes

  Yes

  No

  N/A

• The prewashing spray or basins must be operational, not leaking water and be able to prewash the dirty items

  Yes

  No

  N/A

• The taps to the dishwasher basins must be in a good condition, operational and free from leaks. The basin and dishwasher drain pipes must be free from leaks. The basin exterior and surround should be in a good condition

  Yes

  No

  N/A

• All shelves used to store clean crockery, cutlery and glassware must be in a good condition, free from rust, flaking paint etc

  Yes

  No

  N/A

• All table legs, support structures and chemical cages in the dishwasher area must be in a good condition and free from rust and flaking paint

  Yes

  No

  N/A

• The floors in the dishwasher area must be in a good condition and free from cracks, chips and deep grouting

  Yes

  No

  N/A

• The floor drains in the dishwasher area must be in a good condition and free of blockages

  Yes

  No

  N/A

• The walls in the dishwasher area must be in a good condition and free from chips, cracks, flaking paint and deep grouting

  Yes

  No

  N/A

• The ceilings in the dishwasher area must be in a good condition, free from cracks, gaps, holes and flaking paint

  Yes

  No

  N/A

• The lights in the dishwasher area must be covered, and the covers must be in a good condition

  Yes

  No

  N/A

• The washing crates for the dishwasher must be in a good physical condition

  Yes

  No

  N/A

• All crockery and glassware must be in a good condition and free of cracks and chips. Damaged equipment should be removed

  Yes

  No

  N/A

Manual Wash Area

Manual Wash Visual Cleanliness

• The dirty goods receiving tables and shelves in the manual wash area must be kept free of excessive dirt and dirty items buildup. Working dirt is allowed

  Yes

  No

  N/A

• The basins in the manual wash area must be kept clean and free of dirt, unless obviously in use

  Yes

  No

  N/A

• All taps in the manual wash area must be kept clean

  Yes

  No

  N/A

• The table legs, support structures and chemical cages in the manual wash area must be kept clean

  Yes

  No

  N/A

• ALL shelves used for clean manual wash items must be kept clean

  Yes

  No

  N/A

• The rack or shelves used for storing the nylon cutting boards must be kept clean

  Yes

  No

  N/A

• The floors ONLY (not grouting, cracks etc.) in the manual wash areas must be kept clean

  Yes

  No

  N/A

• All floor grouting and seams and holes, cracks and chips in the manual wash areas must be kept clean and free of dirt build up

  Yes

  No

  N/A

• The floor drains in the manual wash area must be kept clean and free of blockages

  Yes

  No

  N/A

• The general wall areas in the manual wash area must be kept clean

  Yes

  No

  N/A

• The ceiling and vents in the manual wash area must be kept clean

  Yes

  No

  N/A

• The lights and or light covers in the manual wash area must be kept clean, and free from dead insects

  Yes

  No

  N/A

• The hard to reach areas and drain pipes in the manual wash area must be kept clean

  Yes

  No

  N/A

Manual Wash Cleaning Procedures

• All items must be washed in a filled washing basin. Items must not be washed under running water

  Yes

  No

  N/A

• The washing water must be maintained at 45.0 degrees Celsius or above, if there is no water, this point is penalised. Allow 1 degrees Celsius variation

  Yes

  No

  N/A

• An appropriate detergent must be added to the washing water

  Yes

  No

  N/A

• The dosage of the detergent must be correctly controlled. If no detergent is used, this point is penalised

  Yes

  No

  N/A

• All items must be rinsed in a filled rinse basin

  Yes

  No

  N/A

• The rinse water must be maintained at 45.0 degrees Celsius or above, if there is no rinse water, this point is penalised. Allow 1 degrees Celsius variation

  Yes

  No

  N/A

• Only a heat stable sanitiser must be added to the rinse water, preferably a QAC sanitiser. If there is no rinse water, this point is penalised

  Yes

  No

  N/A

• The dosage of the sanitiser must be correctly controlled. If there is no rinse water, this point is penalised

  Yes

  No

  N/A

• Nylon cutting boards must be scrubbed with a nylonbristled scrubbing brush

  Yes

  No

  N/A

• Additional, concentrated detergent must be added onto the cutting board when scrubbing the nylon cutting boards

  Yes

  No

  N/A

• Nylon cutting boards must be sanitised correctly after EACH cleaning, either by spraying them with a sanitiser, soaking them in a sanitiser or putting them through a dishwasher

  Yes

  No

  N/A

• The concentration of the sanitiser used for the nylon cutting boards (spray or soaking) must be controlled. If a nonheat stable sanitiser is used, the solution must not be hot. If there is no sanitiser step at all, then this point is automatically penalised

  Yes

  No

  N/A

• If the nylon cutting boards are soaked in a sanitiser, the sanitiser must be kept clean, and the cutting boards correctly submerged in the sanitiser. If there is no sanitiser step at all, then this point is automatically penalised

  Yes

  No

  N/A

• Nylon cutting boards must be correctly stored, either upright in a rack (not touching each other), or left in the sanitiser until used. Nylon cutting boards must not be stored on surfaces awaiting use, and cannot be stored in a pile!

  Yes

  No

  N/A

• All cleaned manual wash items must be correctly dried, and must not be stored wet. There must be no water build up on the shelves

  Yes

  No

  N/A

• All hollow manual wash items must be stored upside down to prevent contamination and water buildup

  Yes

  No

  N/A

• All items that have been washed and rinsed must be visibly clean and free from dirt and grease build up

  Yes

  No

  N/A

• Kitchen "Smalls", including knives, must be correctly stored, either hung up dry, stored in a clean, dry container or stored in a clean sanitiser. Anything in a container is deemed a small. If items are wet, the container must be perforated

  Yes

  No

  N/A

• All manual wash items must be free from excessive carbon buildup. The majority of any type of item must be free of carbon buildup. Pot bases are allowed moderate carbon buildup

  Yes

  No

  N/A

• All clean manual wash items must be stored off the floor

  Yes

  No

  N/A

• There must be no possibility of any additional crosscontamination of clean manual wash items (excluding the points above)

  Yes

  No

  N/A

Manual Wash Facilities

• A large commercial basin must be available for washing

  Yes

  No

  N/A

• A separate large commercial basin must be available for rinsing

  Yes

  No

  N/A

• All basins in the manual wash area must be in a good condition and free from flaking paint and leaks

  Yes

  No

  N/A

• Hot water must be supplied at above 50 degrees Celsius to the manual scullery basin taps at all times. Allow 1 degree Celsius variation

  Yes

  No

  N/A

• Potable water must be available and in use in the manual wash area

• All plumbing at the manual wash area including taps and drains must be in a good condition and operational

  Yes

  No

  N/A

• All shelves, including nylon cutting board racks, in the manual wash area must be in a good condition and free from flaking paint and rust

  Yes

  No

  N/A

• All shelves in the manual wash area must be sufficiently lifted off the floor in order to prevent items that are stored on them from possible crosscontamination

  Yes

  No

  N/A

• All table legs, chemical cages and supports at the manual wash area must be in a good condition and free from rust and flaking paint

  Yes

  No

  N/A

• The floors at the manual wash area must be in a good condition and free from cracks, chips and deep grouting

  Yes

  No

  N/A

• The floor drains at the manual wash area must be in a good condition and free of blockages

  Yes

  No

  N/A

• The walls at the manual wash area must be in a good condition and free from chips, cracks, flaking paint and deep grouting

  Yes

  No

  N/A

• The ceilings at the manual wash area must be in a good condition, free from cracks, gaps, holes and flaking paint

  Yes

  No

  N/A

• The lights at the manual wash area must be covered, and the covers must be in a good condition, with no cracks and chips

  Yes

  No

  N/A

• All scullery items must be in a good condition. The damage must make it difficult to clean the item, or cause the item to be ineffective, or otherwise cause potential physical contamination

  Yes

  No

  N/A

• All nylon cutting boards must be in a good condition, free from deep scratches, excessive damage and melting

  Yes

  No

  N/A

• No aluminium items or wooden items must be present

  Yes

  No

  N/A

Kitchen Food Prep Areas

Kitchen Food Prep Areas Visual Cleanliness

• All food contact equipment in food preparation areas must be dismantled, cleaned and sanitised correctly before each use

  Yes

  No

  N/A

• All food preparation surfaces in food preparation areas, including scales and vacuum packers must be kept clean when not in use

  Yes

  No

  N/A

• All food preparation basins and taps (especially their handles) must be kept clean and sanitary when not in use

  Yes

  No

  N/A

• All shelves in food preparation areas must be kept clean

  Yes

  No

  N/A

• All table legs and support structures in food preparation areas must be kept clean

  Yes

  No

  N/A

• The floors ONLY (not grouting, cracks etc) in food preparation areas must be kept clean

  Yes

  No

  N/A

• All grouting and seams and holes, cracks and chips in the food preparation areas must be kept clean and free of dirt buildup

  Yes

  No

  N/A

• The floor drains in food preparation areas must be kept clean and free from blockages

  Yes

  No

  N/A

• Walls in food preparation areas must be kept clean

  Yes

  No

  N/A

• Wall grouting in the food preparation areas must be free from physical dirt buildup. Staining of the grouting is OK

  Yes

  No

  N/A

• Ceilings in food preparation areas must be kept clean

  Yes

  No

  N/A

• Lights in food preparation areas must be kept clean and free of dead insects

  Yes

  No

  N/A

• Windows and window sills in food preparation areas must be kept clean

  Yes

  No

  N/A

• Any air vents, airconditioning units or fans in food preparation areas must be kept clean

  Yes

  No

  N/A

• Electrical switches and plugs in food preparation areas must be kept clean

  Yes

  No

  N/A

• All signage on the walls must be kept clean

  Yes

  No

  N/A

• Any doors, doorways, plastic curtains and air curtains near the kitchen must be kept clean

  Yes

  No

  N/A

• All hard to reach areas must be kept clean

  Yes

  No

  N/A

Kitchen Food Prep Areas Facilities

• All food contact equipment must be in a good condition and free from rust and flaking paint

  Yes

  No

  N/A

• Equipment that is no longer operational or unused should NOT be stored in food preparation areas

  Yes

  No

  N/A

• All surfaces must be of a suitable design and material. No wood or porous materials. Stainless steel is preferred

  Yes

  No

  N/A

• All surfaces must be in a good condition. No cracks, bad dents, scratches, holes and pits

  Yes

  No

  N/A

• Shelves must be of a suitable design and material. No wood or porous materials

  Yes

  No

  N/A

• All shelves must be in a good condition, free from rust and flaking paint and eroded galvanising

  Yes

  No

  N/A

• All food preparation basins must be in a good condition, taps must be operational and drains free from leaks and blockages

  Yes

  No

  N/A

• Table legs and support structures must be in a good condition and free from rust and flaking paint

  Yes

  No

  N/A

• Floor areas should be constructed from durable, waterresistant and nonslippery materials and should be resistant to cleaning methods and chemicals

  Yes

  No

  N/A

• Floors should be free of cracks, chips and potholes with no eroded grouting

  Yes

  No

  N/A

• Floor drains, covers and surrounds (beading) should be in a good condition and free of cracks and crevices. Floor drains should have flushfitting covers

  Yes

  No

  N/A

• Wall areas should be easily cleanable, smooth and free of cracks & openings

  Yes

  No

  N/A

• Appropriate ceilings must be in place to allow cleaning and prevent pest access. No gaps in ceiling boards

  Yes

  No

  N/A

• A proper overhead designceiling must be in place to cover overhead pipe work etc, and ensure effective cleaning of overhead/ ceiling areas

  Yes

  No

  N/A

• All light fixtures should be covered for safety reasons and the lights and covers must be in a good condition

  Yes

  No

  N/A

• Windows (if present) and any glass and/or hard plastic equipment should be in good condition and not cracked or broken. This excludes light covers

  Yes

  No

  N/A

• Any vents, airconditioning units or fans should be in a good condition and operational

  Yes

  No

  N/A

• All electrical switches, plugs and cords must be in a good condition

  Yes

  No

  N/A

• Any doors, doorways, plastic curtains and air curtains must be in a good physical condition and free from chips, cracks, rust and flaking paint

  Yes

  No

  N/A

• If separate cold preparation area(s) exist, each must be fully enclosed and cooled to below 18.0 degrees Celsius unless it is impracticable to do so. Allow 1 degree Celsius variation

  Yes

  No

  N/A

Front Servery Food Prep Areas

Front Servery Food Prep Areas Visual Cleanliness

• All food contact equipment in serveries must be dismantled, cleaned and sanitised correctly after each use

  Yes

  No

  N/A

• All food preparation surfaces in serveries must be kept clean when not in use

  Yes

  No

  N/A

• All food preparation basins must be kept clean and sanitary when not in use

  Yes

  No

  N/A

• All shelves in serveries must be kept clean

  Yes

  No

  N/A

• All table legs and support structures in serveries must be kept clean

  Yes

  No

  N/A

• The floors ONLY (not grouting, cracks etc.) in servery areas must be kept clean

  Yes

  No

  N/A

• All floor grouting and seams and holes, cracks and chips in the servery area(s) must be kept clean and free of dirt build up

  Yes

  No

  N/A

• The floor drains in serveries must be kept clean and free from blockages

  Yes

  No

  N/A

• Walls in serveries must be kept clean

  Yes

  No

  N/A

• Wall grouting in the food preparation areas must be free from physical dirt build up. Staining of the grouting is okay

  Yes

  No

  N/A

• Ceilings in serveries must be kept clean

  Yes

  No

  N/A

• Lights in serveries must be kept clean and free of dead insects

  Yes

  No

  N/A

• Windows,window sills and any sneeze guards in serveries must be kept clean

  Yes

  No

  N/A

• Any air vents, airconditioning units or fans in serveries must be kept clean

  Yes

  No

  N/A

• Electrical switches and plugs in serveries must be kept clean

  Yes

  No

  N/A

• All signs on the walls in the serveries must be kept clean

  Yes

  No

  N/A

• Any doors, doorways and or plastic curtains in serveries must be kept clean

  Yes

  No

  N/A

• All hard to reach areas in serveries must be kept clean. These are usually hard to reach floors and walls beneath equipment and tables

  Yes

  No

  N/A

• Hot food servery equipment in serveries such as warmers, bain maries and hot tops must be kept clean

  Yes

  No

  N/A

• Cold food servery equipment in serveries must be kept clean

  Yes

  No

  N/A

Front Servery Food Prep Areas Facilities

• All food contact equipment must be in a good condition and free from rust and flaking paint

  Yes

  No

  N/A

• No nonoperational or unused equipment should be stored in serveries

  Yes

  No

  N/A

• All surfaces must be of a suitable design and material. No wood or porous materials. Stainless steel is preferred

  Yes

  No

  N/A

• All surfaces must be in a good condition. No cracks, bad dents, scratches, holes and pits

  Yes

  No

  N/A

• Shelves must be of a suitable design and material. No wood or porous materials

  Yes

  No

  N/A

• All shelves must be in a good condition, free from rust and flaking paint and eroded galvanising

  Yes

  No

  N/A

• All food preparation basins must be in a good condition, taps must be operational and drains free from leaks and blockages

  Yes

  No

  N/A

• Table legs and support structures must be in a good condition and free from rust and flaking paint

  Yes

  No

  N/A

• Floor areas should be constructed from durable, waterresistant and nonslippery materials and should be resistant to cleaning methods and chemicals

  Yes

  No

  N/A

• Floors should be free of cracks, chips and potholes with no eroded grouting

  Yes

  No

  N/A

• Floor drains, covers and surrounds (beading) should be in a good condition and free of cracks and crevices. Floor drains should have flushfitting covers

  Yes

  No

  N/A

• Wall areas should be easily cleanable, smooth and free of cracks & openings

  Yes

  No

  N/A

• A proper overhead designceiling must be in place to cover overhead pipework etc., and ensure effective cleaning of overhead/ ceiling areas

  Yes

  No

  N/A

• Appropriate ceilings must be in place to allow cleaning and prevent pest access. No gaps in ceiling boards

  Yes

  No

  N/A

• All light fixtures should be covered for safety reasons and the lights and covers covers must be in a good condition

  Yes

  No

  N/A

• Windows (if present) and any glass and/or hard plastic equipment should be in good condition and not cracked or broken. This excludes light covers

  Yes

  No

  N/A

• Any vents, airconditioning units or fans should be in a good condition and operational

  Yes

  No

  N/A

• All electrical switches, plugs and cords must be in a good condition

  Yes

  No

  N/A

• Any doors, doorways and plastic curtains must be in a good physical condition and free from chips, cracks, rust and flaking paint

  Yes

  No

  N/A

Food Servery / Holding Equipment

• There must be sufficient hot holding equipment to keep all displayed and back up hot food above 60.0 degrees Celsius

  Yes

  No

  N/A

• Hot holding equipment must be operational, able to keep food above 60.0 degrees Celsius

  Yes

  No

  N/A

• Hot holding equipment must have operational temperature gauges (+ 5 degrees Celsius of auditors thermometer). Alternatively, proof of regular temperature records must be provided to prove the appropriate temperatures are being maintained

  Yes

  No

  N/A

• Sufficient cold holding facilities must be available to keep all displayed food cold

  Yes

  No

  N/A

• Cold display facilities must be operational and must be able to keep cold food at the correct temperatures. An automatic penalty if cold food is displayed without any cold display facilities

• Cold display facilities must have operational temperature gauges (+ 5 degrees Celsius of auditors thermometer). Alternatively, proof of regular temperature records must be provided to prove the appropriate temperatures are being maintained

  Yes

  No

  N/A

Hot grill areas

Hot Grill Area Visual Cleanliness

• The extractor hood must be kept clean. A thin clear film of working grease is acceptable. Black discoloured grease or dripping grease is not acceptable

  Yes

  No

  N/A

• The filters must be kept clean of dark grease deposits. A thin film of clear or slightly discoloured grease is acceptable

  Yes

  No

  N/A

• Lights in the extractor hood must be kept clean and free from grease build up, dead insects and debris. A thin clear film of working grease is acceptable

  Yes

  No

  N/A

• The grease traps must be cleaned regularly and should be no more than 25% full

  Yes

  No

  N/A

• Cooking equipment including gas burners, griddles, flat tops and ovens must be free of excessive grease and dirt. No flaking carbon is allowed

  Yes

  No

  N/A

• All support structures and hard to reach areas of the cooking equipment such as legs, cross bars, lower shelves etc., must be kept clean

  Yes

  No

  N/A

• All food warming equipment at the grill such as bain maries and warmers must be kept clean and free from carbon and limescale buildup

  Yes

  No

  N/A

• All piped services such as electrical cords, water and gas pipes must be kept free from excessive grease and dirt build up. Working dirt and clear grease is acceptable

  Yes

  No

  N/A

• Hard to reach areas of the cooking range must be kept clean. Working dirt is acceptable

  Yes

  No

  N/A

• Oil fryers must be drained and cleaned daily, and must be free from carbon buildup

  Yes

  No

  N/A

Hot Grill Areas Facilities

• Any kitchen which cooks food and produces heat, grease and/or moisture, must have an extraction facility

  Yes

  No

  N/A

• The extractor hoods must be in good working order, and able to extract grease and moisture

  Yes

  No

  N/A

• The extractor hood(s) must be large enough to be able to fit all relevant heat producing equipment beneath it

  Yes

  No

  N/A

• If the hot grill area is in use and/or the extraction facility is switched on, all filters and grease traps must be present in the extractor hood

  Yes

  No

  N/A

• The extraction canopy should be adequately bright usually by means of artificial lighting

  Yes

  No

  N/A

• All relevant equipment producing heat, steam and grease must be placed completely beneath the extraction hood so that any heat grease and steam is extracted by the extractor hood. This excludes warmers, toasters, bain maries and salamanders

  Yes

  No

  N/A

• All food cooking equipment used to cook food must be in good working order and should be able to cook the food correctly

  Yes

  No

  N/A

• All food cooking equipment must be in good physical condition and free from rust and flaking paint

  Yes

  No

  N/A

• All food warming equipment used to keep food hot must be correctly operational and be able to keep hot foods above 60.0 degrees Celsius

  Yes

  No

  N/A

• All food warming equipment must be in a good physical condition and free from rust and flaking paint

  Yes

  No

  N/A

• All food warming equipment such as bain maries and warmers must have an operational temperature gauge

  Yes

  No

  N/A

• All gas pipes, electrical cords and other service lines must be in a good physical condition, free from general damage, rust and flaking paint

  Yes

  No

  N/A

Hand Washing Basin

Hand Washing Basin Visual Cleanliness

• The hand washing basin should be kept clean and sanitary and should not have any food residue in or on it. The basin must be uncluttered

  Yes

  No

  N/A

• The tap handles, knee taps and foot taps at the hand washing basin must be kept clean and sanitary

  Yes

  No

  N/A

• All soap and sanitiser dispensers must be kept clean and sanitary

  Yes

  No

  N/A

Hand Washing Basin Facilities

• At the very least, each facility must have at least one dedicated hand washing basin. The basin must be unobstructed and unblocked and easily accessible

  Yes

  No

  N/A

• Cold and/or hot water must be supplied to the hand washing basin. Some form of potable water must be available at the basin

  Yes

  No

  N/A

• The taps to the hand washing basin must be in a good condition and in good working order

  Yes

  No

  N/A

• Warm water must be available, the water should not be too hot, above 60 degrees Celsius, so that staff are not able to use the hot water. A mixer tap is preferable, but warm usable water out of the hot tap is acceptable. Water must become warm within 60 seconds

  Yes

  No

  N/A

• Each separate food production area in the kitchen must have a hand washing basin. Any area purely used for food servery only, just needs a hand sanitiser

  Yes

  No

  N/A

Hand Washing Basin Amenities

• Antibacterial hand washing soap must be available at each handwashing basin, unless the area is clearly not in use

  Yes

  No

  N/A

• Each handwashing basin must have hand drying facilities in the form of disposable paper towel or a hand dryer, unless the area is clearly not in use

  Yes

  No

  N/A

• A hand sanitiser must be available at each handwashing basin, as well as servery areas with no hand washing basins

  Yes

  No

  N/A

• If paper towel is used for hand drying, then a dedicated bin must be available for disposing of the paper towel. This bin can only be used for paper towel

  Yes

  No

  N/A

• Each hand washing basin must have signs to encourage staff to wash their hands

  Yes

  No

  N/A

Ice machines

Ice Machine Visual Cleanliness

• The general areas in and around the ice machine, as well as the exterior of the ice machine must be visibly clean and free from dirt build up

  Yes

  No

  N/A

• The interior of the ice machine must be kept visibly clean and free from dirt build up

  Yes

  No

  N/A

• The ice scoop must be visibly clean and free from dirt buildup, and stored away from any contamination. The scoop should preferably be kept in a sanitiser, or hung up on the side of the ice machine. The ice scoop must not be left on top of the ice machine

  Yes

  No

  N/A

Ice Machine Faclities

• Ice machines must be in a good physical condition both on the exterior and interior. The doors must be closable, and if door seals are present, they must be in a good condition. The ice machine ice compartment must be completely sealed off and not open in any way

  Yes

  No

  N/A

• A dedicated metal or plastic ice scoop must be available. No glass, ceramic scoops are allowed. The scoop must be maintained in a good physical condition. Stainless steel scoops are recommended. Staff members are not allowed to use their hands

Small Refrigerator

Small Refrigerator and Freezer Visual Cleanliness

• Both interior and exterior of small fridge and freezer doors must be kept clean and free from visible dirt build up

  Yes

  No

  N/A

• Door seals of the small fridge and freezers must be kept clean and free from visible dirt residue

  Yes

  No

  N/A

• Door handles of small fridge and freezers must be kept clean and free of visible dirt and grease buildup

  Yes

  No

  N/A

• The interior surfaces of the small fridges and freezers must be kept clean and free of visible dirt

  Yes

  No

  N/A

• All shelves in small fridges and freezers must be clean and free from visible dirt

  Yes

  No

  N/A

• The cooling units and fan covers of small fridge and freezers must be kept clean and defrosted

  Yes

  No

  N/A

Small Refrigerator and Freezer Facilities

• The doors to small fridge and freezers should be in good physical condition and free from holes, rust and flaking paint

  Yes

  No

  N/A

• The door seals to small fridge and freezers must be in a good physical condition, not perished and able to seal the door

  Yes

  No

  N/A

• All door handles to small fridge and freezers must be operational and the doors must be able to latch closed

  Yes

  No

  N/A

• The should be no gaps left between the door and the small fridge or freezer so as to keep all cold air in the fridge or freezer

• The interiors of the small fridge and freezers including cooling units, must be in a good physical condition and free from holes, gaps, rust and flaking paint

  Yes

  No

  N/A

• The shelves of the small fridge and freezers must be in a good physical condition and free from damage, rust and flaking paint

  Yes

  No

  N/A

• Small fridges containing meat, poultry, seafood and/or milk must operate at temperatures of between 0.0 degrees Celsius and 4.0 degrees Celsius. For all other foodstuffs up to 7.0 degrees Celsius is acceptable.Allow 1.0 degrees Celsius leeway

  Yes

  No

  N/A

• Small freezers containing icecream and the like should be maintained at temperatures below 18.0 degrees Celsius at all times, otherwise a temperature of up to 12.0 degrees Celsius is acceptable. Allow 1.0 degrees Celsius leeway

  Yes

  No

  N/A

• All small fridge & freezer units must have (working) inbuilt temperature gauges. These should not operate at temperatures more or less than 3 degrees Celsius of the digital thermometers reading. Alternatively, proof of regular temperature records must be provided to prove the appropriate temperatures are being maintained

  Yes

  No

  N/A

Small Refrigeration Food Safety Practices

• No foods should be stored in opened tins. Once a tin is opened, all the contents should be transferred to a suitable food storage container

  Yes

  No

  N/A

• Raw unprocessed foods in all fridges and freezers must be well segregated from ready to eat (RTE) foods. All raw meats (chicken, beef, lamb, pork and fish) must be completely separated from any RTE foods. Raw meats MUST be stored below all other foods. Raw unwashed vegetables must also be kept separate from RTE foods

  Yes

  No

  N/A

• ALL prepared foods stored in fridges and freezers must be covered. The only foods which dont have to be covered are raw whole, unprocessed fruit and vegetables. Bulk foods being cooled must be left uncovered, but must be clearly marked as such

  Yes

  No

  N/A

• All food containers in fridges and freezers must be kept clean and free from dirt and food residue buildup. This includes supplier foods and prepared food containers

  Yes

  No

  N/A

• All food containers in fridges and freezers must be in a good physical condition, and free from general damage. This includes supplier foods and prepared food containers

  Yes

  No

  N/A

• No fruit and vegetables should be stored in boxes in ANY fridges, except for fruit and veg that are easily damaged and need to remain in their original boxes. (such as Mushrooms, peaches, pawpaws, avocados, mangos, berries, figs, plums and all other similar items). All other foods, including eggs, may be stored in their original cardboard boxes, as may foods in the freezers, as long as the boxes are in a good condition, clean and dry

  Yes

  No

  N/A

• No expired foods can be present in any fridges and freezers. Expired foods awaiting return to supplier must be clearly marked as such

  Yes

  No

  N/A

Walkin Fridge and Freezer

Walkin Fridge and Freezer Visual Cleanliness

• Both interior and exterior of walk in fridge and freezer doors must be kept clean and free from visible dirt build up

  Yes

  No

  N/A

• Door seals of walk in fridges must be kept clean and free from visible dirt residue

  Yes

  No

  N/A

• Door handles must be kept clean and free of visible dirt and grease build up

  Yes

  No

  N/A

• All shelves and support structures in walk in fridges and freezers must be clean and free from visible dirt

  Yes

  No

  N/A

• The cooling units and fan covers of walkin fridges and freezers must be kept clean and defrosted

  Yes

  No

  N/A

• The floors and grouting in the walk in fridges and freezers must be kept clean and free from dirt buildup

  Yes

  No

  N/A

• All hard to reach areas of walk in fridges (mostly floors beneath the shelves, and walls behind shelves), must be kept clean and free from dirt build up

  Yes

  No

  N/A

• General walls of walkin fridges and freezers which are easy to reach must be kept clean and free from dirt buildup

  Yes

  No

  N/A

• The ceilings in the walkin fridges and freezers must be kept clean and free from dirt build up

  Yes

  No

  N/A

• All light bulbs in the walkin fridges and freezers must be kept clean and free from dirt build up

  Yes

  No

  N/A

• All plastic and air curtains of walkin fridges and freezers must be kept clean and free from dirt buildup

  Yes

  No

  N/A

Walkin Fridge and Freezer Facilities

• The doors to walkin fridges and freezers should be in good physical condition and free from general damage, holes, rust and flaking paint

  Yes

  No

  N/A

• All door handles to walkin fridges and freezers must be operational and the doors must be able to latch closed. All safety handles must be operational

  Yes

  No

  N/A

• The door seals to walkin fridges and freezers must be in a good physical condition, not perished and able to seal the door

  Yes

  No

  N/A

• There should be no gaps left between the door and the walkin fridge/freezer so as to keep all cold air in the fridge

• The floors of the walkin fridges/freezers must be in a good condition and kept smooth, free from gaps, cracks, chips, deep grouting and flaking paint. Chequered aluminium OK if in good condition

  Yes

  No

  N/A

• The walls of the walkin fridges/freezers should be in good physical condition and free from general damage, gaps, cracks, holes, scratches, rust and flaking paint

  Yes

  No

  N/A

• The ceilings of the walkin fridges/freezers should be in good physical condition and free from general damage, gaps, cracks, holes, scratches, rust and flaking paint

  Yes

  No

  N/A

• The lights in the walkin fridges/freezers must be operational, covered and the covers must be in a good physical condition. All areas must be well lit

  Yes

  No

  N/A

• The cooling units and fan covers in the walkin fridges/freezers must be in a good physical condition and free from general damage, leaks, rust and flaking paint

  Yes

  No

  N/A

• The shelves and support structures in walkin fridges/freezers must be in a good physical condition and free from general damage, rust and flaking paint

  Yes

  No

  N/A

• All shelves in walkin fridges/freezers must be high enough to enable easy cleaning beneath them. This usually means at least 20cm off the floor

  Yes

  No

  N/A

• There must be a sufficient number of shelves in the walkin fridges/freezers to ensure that food can be stored off the floors. No wooden pallets are allowed in the walk in fridges

  Yes

  No

  N/A

• Plastic and or air curtains must be available on the doorways to all walkin fridges/freezers to help prevent temperature fluctuations

  Yes

  No

  N/A

• Plastic and or air curtains in walkin fridges/freezers must be in such a condition that they can keep the cold air in the cold room/freezer room. Small tears in the plastic curtains are OK if they are kept clean

  Yes

  No

  N/A

• Walkin fridges containing meat, poultry, seafood and/or milk must operate at temperatures of between 0 degrees Celsius and 4 degrees Celsius. For all other foodstuffs up to 7 degrees Celsius is acceptable

  Yes

  No

  N/A

• Freezer rooms containing icecream and the like should be maintained at temperatures below 18 degrees Celsius at all times, otherwise a temperature of up to 12 degrees Celsius is acceptable

  Yes

  No

  N/A

• All walkin fridge/freezer units must have (working) inbuilt temperature gauges. These should not operate at temperatures more or less than 3 degrees Celsius of the digital thermometers reading. Alternatively, proof of regular temperature records must be provided to prove the appropriate temperatures are being maintained

  Yes

  No

  N/A

Walkin Refrigeration Food Safety Practices

• No foods should be stored in opened tins. Once a tin is opened, all the contents should be transferred to a suitable food storage container

  Yes

  No

  N/A

• Raw unprocessed foods in all fridges/freezers must be well segregated from ready to eat (RTE) foods. All raw meats (chicken, beef, lamb, pork and fish) must be completely separated from any RTE foods. Raw meats MUST be stored below all other foods. Raw unwashed vegetables must also be kept separate from RTE foods

  Yes

  No

  N/A

• ALL prepared foods stored in fridges/freezers must be covered. The only foods which do not have to be covered are raw whole unprocessed fruit and vegetables. Bulk foods being cooled must be left uncovered, but must be clearly marked as such

  Yes

  No

  N/A

• All foods stored in fridges and freezers must be stored off the floor, except for a few large bins with handles that are easy to move

  Yes

  No

  N/A

• All food containers in fridges/freezers must be kept clean and free from dirt and food residue build up. This includes supplier foods and prepared food containers

  Yes

  No

  N/A

• All food containers in fridges and freezers must be in a good physical condition, and free from general damage. This includes supplier foods and prepared food containers

  Yes

  No

  N/A

• No fruit and vegetables should be stored in boxes in ANY fridges, except for fruit and veg that are easily damaged and need to remain in their original boxes. (such as Mushrooms, peaches, pawpaws, avocados, mangos, berries, figs, plums and all other similar items). All other foods, including eggs, may be stored in their original cardboard boxes, as may foods in the freezers, as long as the boxes are in a good condition, clean and dry

  Yes

  No

  N/A

• No expired foods can be present in any fridges and freezers. Expired foods awaiting return to supplier must be clearly marked as such

  Yes

  No

  N/A

• Fridges/freezers must not be overstocked so as to hamper proper air circulation. No stacking from the floor to the ceiling!

  Yes

  No

  N/A

Dry Food Storage

Dry Storage Visual Cleanliness

• The doors to the dry store must be kept clean and free from dirt build up, this includes security gates

  Yes

  No

  N/A

• The handles to the doors and security doors of the dry store must be kept clean and free from dirt build up

  Yes

  No

  N/A

• The floors and floor grouting in the dry store must be kept clean and free from dirt build up

  Yes

  No

  N/A

• All general easy to reach walls and light switches in the dry store must be kept clean and free from dirt build up

  Yes

  No

  N/A

• All ceilings in the dry store must be kept clean and free from dirt build up

  Yes

  No

  N/A

• All ventilation units in the dry store must be kept clean

  Yes

  No

  N/A

• The lights to the dry store must be kept clean and free from dead insects

  Yes

  No

  N/A

• All shelves in the dry store must be kept clean and free from dirt and food spillages

  Yes

  No

  N/A

• All hard to reach walls, floors and skirting in the dry store must be kept clean and free from dirt build up

  Yes

  No

  N/A

Dry Store Facilities

• The doors and frames to the dry store must be in a good physical condition and free from general damage, holes, rust and flaking paint

  Yes

  No

  N/A

• The floors to the dry store must be in a good physical condition, free from deep grouting, holes, cracks, flaking paint and crevices

  Yes

  No

  N/A

• The walls in the dry store must be in a good physical condition and free from holes, cracks, crevices, damp and flaking paint

  Yes

  No

  N/A

• There must be proper ceilings or overhead areas in the dry store to hide any pipework, ducts etc. The ceilings in the dry store must be in a good physical condition and free from gaps, holes, rust and flaking paint

  Yes

  No

  N/A

• The lights in the dry store must be covered and the covers must be in a good condition and free from crack and chips. All areas must be visible

  Yes

  No

  N/A

• The shelves in the dry store must be in a good physical condition and free from rust and flaking paint. Wood must be covered in melamine, varnished or painted

  Yes

  No

  N/A

• All shelves in the dry store must be high enough to enable easy cleaning beneath them. This usually means at least 20cm off the floor

  Yes

  No

  N/A

• The dry food storeroom should have adequate natural or artificial ventilation in terms of R638. Any such facilities must be in a good condition

  Yes

  No

  N/A

Dry Storage Food Safety Practices

• All dry foods, whether stored in a dry store or production area, must be kept closed. Sealable containers are preferred, but if stored in a packet, it must well sealed or closed

  Yes

  No

  N/A

• No dry foods should be expired in the kitchen unless clearly indicated as such and stored separately

  Yes

  No

  N/A

• All foods must be stored away from any potential sources of microbiological, physical and chemical cross contamination. As such, foods should generally be stored away from non foods, chemicals and equipment unless there is no risk of cross contamination

• All dry goods must be stored off of the floor, with the exception of a few large bin containers

  Yes

  No

  N/A

• No foods requiring refrigeration should be stored in the dry store or other areas. All sauces which require refrigeration once opened must be placed in the fridge. This excludes any Lower Risk condiments, jams and/or sauces not made by the kitchen (originally shelf stable before opening and from a third party manufacturer) These Lower Risk condiments may be stored for short periods of time on a buffet or table. In this case, these Lower Risk condiments may be kept unrefrigerated for the duration of the buffet or eating period, after which they must be stored in a refrigerator

• All dry food storage containers must be kept clean and free from dirt build up. This includes original containers and decanted containers

  Yes

  No

  N/A

• All dry food containers (including tins) must be in a good physical condition and free from general damage, dents, cracks, rust and flaking paint

  Yes

  No

  N/A

• All dry foods which are decanted into containers must have the date on which they were decanted put onto the container, or the original expiry date put onto the container. If the food is put into a container but left in the original packaging, then the code on the original packaging is acceptable

  Yes

  No

  N/A

• The dry store can only be used to store food, cleaning chemicals, operational equipment and packaging. No unused/ old/ or broken equipment should be stored in the dry store. No paperwork, empty drums, or any other items which are not food, packaging or segregated chemicals should be stored in the dry store

Receiving Area

Receiving Area Visual Cleanliness

• The receiving area must be kept clean and free from dirt build up. No clutter should be present in the receiving area. This includes the doors, walls, ceilings, floors and any surfaces

  Yes

  No

  N/A

• The scales used exclusively for the receiving of foods must be clean and free from dirt build up

  Yes

  No

  N/A

Receiving Area Facilities

• The receiving area should be situated away from the refuse area

• The floors and walls and whole area of the interior receiving area should be in good condition and free from general damage

  Yes

  No

  N/A

Receiving Area Food Safety

• All received perishable foods should be packed away as quickly as possible, and should not be left out for more than 30 minutes

  Yes

  No

  N/A

• No foods should be received on the floors to prevent cross contamination

  Yes

  No

  N/A

• All received foods (perishable and non perishable) must have a batch code and or a best before code. Foods with no codes should be returned, or if not possible, the receiving date must be written onto the foods packaging

  Yes

  No

  N/A

General cleaning

Cleaning Equipment

• No wooden cleaning equipment should be used, which includes brooms, squeegees, mops and brushes and any other types of equipment used to clean

  Yes

  No

  N/A

• All cleaning equipment should be kept in a good condition and free from general damage. Mop heads, broom brushes and squeegee rubbers must be in a good condition and able to clean

  Yes

  No

  N/A

• All mops must be used in conjunction with a mop bucket which has a squeezing device to squeeze water and dirt from the mop

  Yes

  No

  N/A

• All cleaning equipment must be kept clean and free from excessive dirt build up. Working dirt is acceptable. Daily cleaning and soaking in a sanitiser is recommended. Mops must not be left in dirty mop bucket water!

  Yes

  No

  N/A

• All cleaning equipment must be stored in a separate area where they will not cause crosscontamination. A separate room is recommended, wall racks are acceptable if away from clean items and food. No cleaning equipment should be left lying around in the kitchen areas

  Yes

  No

  N/A

• All spray bottles and other chemical containers/ buckets must be kept clean and free from visible dirt

  Yes

  No

  N/A

• Dedicated cleaning cloths should be used to clean the kitchen. No mutton cloths or plastic string bags are allowed, and using paper towel only for the cleaning step is not acceptable

  Yes

  No

  N/A

• All cleaning/ sanitising cloths should be in a good physical condition, with no fraying, holes or loose strands. If no cleaning cloths are available, then this point is an automatic penalty

  Yes

  No

  N/A

• Any cleaning and sanitising cloths used should be kept clean and free from excessive dirt build up. Disposable cloths are recommended. It is recommended that clean cloths are stored in a clean, labeled sanitiser bucket

  Yes

  No

  N/A

Chemical Supply and Distribution

• A reputable chemical supplier should be used (only a foodgrade and NRCSapproved sanitiser may be used). Domestic products are not recommended

  Yes

  No

  N/A

• Material Safety Data Sheets (MSDS) should be available for all the chemicals used in the kitchen

  Yes

  No

  N/A

• There must be an adequate supply of chemicals for the needs of the kitchen. No chemicals should have run out of stock

  Yes

  No

  N/A

• All chemicals must be diluted as per the manufacturers instructions. Automatic dispenser units are preferred, but if not used, an accurate method of dilution must be proved

  Yes

  No

  N/A

• Chemicals must be distributed and made available to be used in each area where they are required. At least a detergent and sanitiser must be available in each area of the kitchen

  Yes

  No

  N/A

• The sanitiser used, must be correctly diluted and available for use in a spray bottle. Sanitisers in buckets ONLY, are not acceptable

  Yes

  No

  N/A

• All spray bottles must be equipped with a spray nozzle able to produce a fine spray that can adequately cover the area to be sanitised with a fine mist. Direct jets out of the spray bottle are not acceptable. All spray bottles and nozzles in a working condition

  Yes

  No

  N/A

• All chemical containers must be correctly labelled with the chemical inside the container. This includes any spray bottles, buckets, stock drums and sanitiser baths

  Yes

  No

  N/A

Chemical Usage

• An appropriate detergent must be applied to the area to be cleaned, and a CLOTH must be used to clean the area in conjunction with the detergent, until the area is visibly clean and free from dirt and grease build up

  Yes

  No

  N/A

• An appropriate sanitiser must be evenly spayed across the cleaned area to ensure that the entire area is covered with a fine mist of the sanitiser

  Yes

  No

  N/A

• The sanitiser must be left for a suitable contact time to be able to kill the germs. This is usually between 3 and 5 minutes. This is an auto penalty if no sanitiser step is in place, or if the sanitiser is not sprayed

  Yes

  No

  N/A

• The sanitiser can either be left to dry, or wiped off with a dedicated sanitiser cloth or disposable paper towel. NO cleaning cloths should be used in this step. This is an automatic penalty if any part of the sanitiser step is not done correctly

Main refuse

Main Refuse Area Cleanliness

• The main refuse accumulation area must be in a clean and orderly state and free from excessive dirt build up, making reasonable allowances for dirt build up in a refuse area

• All main refuse area skips and bins must not be overflowing, and the lids to the skips and bins must be kept closed. This only applies to bins with food refuse

  Yes

  No

  N/A

• All refuse must be kept off of the floor, except for well managed cardboard boxes and plastics, which if neat and tidy, can be stored on the floor

  Yes

  No

  N/A

• All main refuse area skips and bins must be kept clean and free from dirt buildup making allowances for the fact that it is a refuse area

Main Refuse Area Facilities

• The main refuse area must be weather and pest proofed, and thus needs a roof, walls and a door

  Yes

  No

  N/A

• The main refuse areas walls, floors, doors and ceiling should be in a good condition and free from cracks, bad chips, rust, flaking paint etc

  Yes

  No

  N/A

• The skips and bins in the main refuse area must be in a good physical condition and free from holes, cracks, rust and flaking paint

  Yes

  No

  N/A

• The skips and bins in the main refuse area must be closable and/or have lids

  Yes

  No

  N/A

• There must be sufficient bins and skips available in the main refuse area to ensure that all the refuse (except boxes and plastic) can be correctly stored off the floor

  Yes

  No

  N/A

Refuse Accumulation

Kitchen Refuse Cleaning

• All kitchen bins used for general waste must be lined with bin liners. Bins specifically for recycling of paper, plastic or tin do not have to be lined

  Yes

  No

  N/A

• All kitchen bins should be emptied before they start overflowing

  Yes

  No

  N/A

• All kitchen bins must be kept closed when the kitchen is quite and the bins are not in constant use. When the kitchen is busy, and the bins are in use, they can be left open

  Yes

  No

  N/A

• All kitchen bins must be clean and free from dirt build up. Fresh food splashes are acceptable

  Yes

  No

  N/A

Kitchen Refuse Maintenance

• Proper commercial dustbins must be used in the kitchen for the collection of refuse. No crates, buckets, boxes are bags are acceptable

  Yes

  No

  N/A

• Each refuse bin in the kitchen must have a lid and the lid must be with the bin, or within easy reach

  Yes

  No

  N/A

• The refuse bins in the kitchen must be different or distinguishable from any food storage bins so that there is no possibility of confusion

  Yes

  No

  N/A

• All refuse bins in the kitchen must be in a good physical condition and free from cracks and holes

  Yes

  No

  N/A

Staff Toilets

Staff Toilets Visual Cleanliness

• All general walls, doors and door handles in the staff toilets and change rooms must be kept clean

  Yes

  No

  N/A

• The ceilings and vents in the staff toilets and change rooms must be kept clean

  Yes

  No

  N/A

• The lights in the staff change room must be kept clean and free from dead insects

  Yes

  No

  N/A

• The floors to the staff change rooms must be kept clean

  Yes

  No

  N/A

• Hard to reach areas in the change rooms must be kept clean

  Yes

  No

  N/A

• The actual toilet cubicle must be kept clean and free from litter

  Yes

  No

  N/A

• The actual toilets and urinals, including seats and flushers in the staff toilets must be kept clean

  Yes

  No

  N/A

• The basins and taps in the staff change rooms and toilets must be kept clean

  Yes

  No

  N/A

• There must not be any bad odours present in the staff change rooms and toilets

  Yes

  No

  N/A

• Antibacterial liquid hand washing soap must be available at the basin in the staff toilets and change rooms, in a soap dispenser

  Yes

  No

  N/A

• Hand drying facilities must be available at the hand washing basin in the staff toilets and change rooms

  Yes

  No

  N/A

• Toilet paper must be available to the staff members using the toilets

  Yes

  No

  N/A

• Handwashing signs must be available in the staff change rooms and toilets to encourage staff members to wash their hands

  Yes

  No

  N/A

• At least one dustbin should be available in each staff change room and toilet for the disposal of any waste

  Yes

  No

  N/A

• Sanitary bins should be available in each of the ladies toilet cubicles

  Yes

  No

  N/A

• All showers must be in a clean condition and free from soap scum, scale and general dirt buildup

  Yes

  No

  N/A

Staff Toilets Facilities

• The toilets, seats and flusher in the staff toilets must be in a good physical condition and the toilet must be able to flush

  Yes

  No

  N/A

• The general floors, walls, lights and ceilings of the toilets and change rooms must be in a good condition

  Yes

  No

  N/A

• The hand basins in the staff toilets and change rooms must be in a good physical condition and not blocked

  Yes

  No

  N/A

• The taps to the basins in the staff toilets and change rooms must be operational and water must be supplied

  Yes

  No

  N/A

• Hot or at least warm water must be available at the hand basins at the staff change rooms

  Yes

  No

  N/A

• The staff toilets must not lead directly into the kitchen

  Yes

  No

  N/A

• The lockers in the staff change rooms must be in a good physical condition and free from general damage, rust and flaking paint

  Yes

  No

  N/A

• The showers in the staff change rooms must be in a good physical condition

  Yes

  No

  N/A

Pest control

Pest Control Facilities

• The kitchen must be well pest proofed and free from holes, gaps and cracks though which vermin can enter and breed in the kitchen

  Yes

  No

  N/A

• All opening perimeter windows must either be kept closed, or if opened, must be fitted with insect screens. The screens must be in good condition

  Yes

  No

  N/A

• Doors that lead directly to the outside or to back of house areas that are in a poor state should be kept closed or fitted with a selfclosing device or strip curtains or else a fly screen door and all such items must totally exclude insects

  Yes

  No

  N/A

• All perimeter doors and windows must be free from large gaps when closed, so as to prevent the entry of pests

  Yes

  No

  N/A

• As necessary (i.e. if there has been any presence of flies) an appropriate number of flykilling devices should be present (e.g. at least one present at all kitchen entrances leading directly outside)

  Yes

  No

  N/A

• If fly killing devices are present, they must all be operational

  Yes

  No

  N/A

• Electronic fly killers must be located correctly (e.g. near entrances and not above food preparation surfaces or near clean items)

  Yes

  No

  N/A

Pest Control Practices

• No live vermin or pests (including but not limited to insects, rodents, birds and cats) should be present in food preparation areas

  Yes

  No

  N/A

• Any evidence of pests (e.g. droppings, dead pests, excluding the fly trap) is an indication of possible pest control problems and should be addressed. If point 1 above has been penalised this is an automatic penalty

  Yes

  No

  N/A

• Electronic fly killing devices should be cleaned regularly to ensure that they are free of excessive insect debris build up

  Yes

  No

  N/A

• No clutter (nonoperational equipment, boxes, crates etc.) that may harbour pests should be present in kitchen areas

  Yes

  No

  N/A

• The use of domestic (retail) pest control products is not allowed

  Yes

  No

  N/A

General food safety

Food Handling

• All prepared food must be date coded with the date of manufacture, and should not be kept longer than 2 days

  Yes

  No

  N/A

• All raw or whole fruits and vegetables intended to be used in salads or nonheat processed foods must be rinsed in a foodgrade sanitiser before use

  Yes

  No

  N/A

• All hot holding equipment must be correctly preheated before foods are placed into them. Bain maries must be heated with the lids on

  Yes

  No

  N/A

• There must be no food preparation or storage practices which could lead to the crosscontamination of the food being prepared

  Yes

  No

  N/A

• A colourcoded nylon cutting board chart must be available in the kitchen, and this chart must be strictly followed for foods being prepared on cutting boards

  Yes

  No

  N/A

• No highrisk perishable foods should be left out unheated or unrefrigerated, unless the foods are being prepared OR hot foods initially cooled, or frozen foods defrosted. If foods are being cooled or defrosted, then this point will not be applicable

  Yes

  No

  N/A

• All hot foods being cooled can be left out unrefrigerated and uncovered for the initial heat to dissipate. The recommended time is no more than 20 minutes, but the food must not cool below 45.0 degrees Celsius. If the food is cooler than 45.0 degrees C, this point is penalised. Foods from a hot buffer must be in a fridge within 30 minutes of close of the buffet, in which case a slightly cool temperature is allowed. A blast chiller is always ideal

  Yes

  No

  N/A

• Frozen food must be correctly defrosted. The temperature of the defrosting food must not rise above 4.0 degrees Celsius. The suggested method for defrosting is to leave the food in the cold room overnight. Food must not be defrosted in warm water. Allow 1 degrees Celsius variation

  Yes

  No

  N/A

• Food should be properly cooked and/or reheated by cooking it to a core temperature of above 70 degrees Celsius for at least 10 min, or by bringing liquids to the boil. Warmers and bain maries CANNOT be used to reheat food!

  Yes

  No

  N/A

• The frying oil must be correctly filtered each time the fryer is drained

  Yes

  No

  N/A

Food Temperature Control

• All hot foods intended to be held hot must be kept at a temperature above 60.0 degrees Celsius according to the R638 regulation of 2018. Allow 1 degrees Celsius variation

  Yes

  No

  N/A

• No highrisk foods should have a core temperature between 20 degrees Celsius and 45 degrees Celsius. Allow 1 degrees Celsius variation

  Yes

  No

  N/A

• Meat, poultry, seafood and milk in cold displays should be held at temperatures of less than 4.0 degrees Celsius. All other cold foods should be below 7.0 degrees Celsius. Allow 1 degrees Celsius variation

  Yes

  No

  N/A

• All foods stored in fridges that are not cooling or have been in the fridge for less than 30 minutes, must be held below 15.0 degrees Celsius. Allow 1 degrees Celsius variation

  Yes

  No

  N/A

Food Safety Documentation

Legislated Requirements

• As required by R638, a valid certificate of acceptability must be available, and in the name of a person who is in charge of the kitchen

  Yes

  No

  N/A

• The certificate of acceptability must be displayed, or if not practical to display, must be immediately available. If no certificate of acceptability is available, then this point is also penalised

  Yes

  No

  N/A

• An extraction hood cleaning certificate must be available for the kitchen extraction system, and the certificate must not be expired

  Yes

  No

  N/A

• A first aid kit must be available for the kitchen, and must be well stocked

  Yes

  No

  N/A

• A monthly inventory list for the first aid box must be available, and this list must be kept up to date

  Date

Frying Oil Control

• Oil test kits, or at least an oil colour chart, must be used to determine when the frying oil should be changed. Test kits must have an expiry date and be within expiry

  Yes

  No

  N/A

• Records need to be kept of when the oil has been changed and if the test kits are used, the result thereof

  Yes

  No

  N/A

Staff Documentation

• All staff need to be trained on basic food handlers food safety and hygiene. Records of what, when and who must be kept

  Yes

  No

  N/A

• As per R638 the person in charge must have accredited food safety training. Records of what, when and who must be kept. This refers to the person whose name is on the certificate of acceptability for a food premises

  Yes

  No

  N/A

• Staff need to be trained on the use of supplier chemicals and cleaning. Training must be updated at least once per year and all new staff must receive training. Records of what, when and who must be kept

  Yes

  No

  N/A

• Staff hygiene checklists need to be kept on at least a weekly basis, whereby each staff member is inspected for personal hygiene and PPE requirements. Records must be kept

  Yes

  No

  N/A

Temperature records

• An operational digital probe thermometer must be available and used for all temperature records

  Yes

  No

  N/A

• The thermometer must be verified working by measuring and recording the temperature of ice water (0 to 3 degrees C) and boiling water (93 degrees C at the Reef 99 degrees C at sea level). This should be done monthly

  Yes

  No

  N/A

• Honest! logs of all fridge, freezer temps. Check for same temps all the time. Check that the records are not forged and are authentic! All fridges must have records! Encourage decimal usage! MUST USE DIGITAL PROBE THERMOMETER!!!

  Yes

  No

  N/A

• Any warm temperatures recorded, must have a corrective action reported. This is to ensure that problem temperatures are actioned and food is not held in warm fridges

  Yes

  No

  N/A

• Any foods that are kept hot in the kitchen or in a servery/buffet must have their temperatures recorded to ensure they are above 60.0 degrees Celsius. This must be done at least once per serving period (breakfast/ lunch/ supper as necessary). At least 4 hot foods must be recorded (unless there are less than 4 foods) Records of these foods and temperatures must be kept

  Yes

  No

  N/A

• Any foods that are displayed cold on a servery/buffet must have their temperatures recorded to ensure they are < 4 degrees Celsius for meat and dairy, and < 7 degrees Celsius for other perishable foods. This must be done at least once per serving period (breakfast/ lunch/ supper as necessary). At least 4 cold foods must be recorded (unless there are less than 4 foods) Records of these foods and temperatures must be kept

  Yes

  No

  N/A

Food delivery records

• ALL foods received into the kitchen (both perishable and non perishable) must be correctly inspected for the condition of the product and pest infestation

  Yes

  No

  N/A

• All perishable foods received into the kitchen must have their temperatures recorded

  Yes

  No

  N/A

• The condition and cleanliness of any food delivery vehicle must be recorded. The foodstuff batch or expiry codes must be recorded too

  Yes

  No

  N/A

Pest control records

• The pest control company must supply the relevant certificates of registration for the company and pest control personnel, and these must be kept on file

• A service report from the pest control company must be kept on file each time the pest control company services the kitchen. The frequency of pest control servicing should be a minimum of 6 weeks, with monthly services preferred

  Yes

  No

  N/A

Cleaning records

• A master cleaning schedule must be available for the entire kitchen, which must include all areas of the kitchen, sections and equipment to be cleaned, and how often they must be cleaned

  Yes

  No

  N/A

• Detailed cleaning procedures must be available for the various areas and equipment in a kitchen. These must include how to clean, and what equipment and chemicals are needed to clean

  Yes

  No

  N/A

• Detailed cleaning checklists must be available and conducted at least weekly to ensure that the kitchen is cleaned as per the master cleaning schedule, and that all these areas are acceptably clean

  Yes

  No

  N/A

• If automatic dilution/dispense equipment is used to dispense or dilute chemicals, then the chemical supplier must service this equipment at least every two months, and reports of these services must be kept on file

  Yes

  No

  N/A

• Material Safety Data Sheets (MSDS) should be available for all the chemicals used in the kitchen

  Yes

  No

  N/A

Other documentation

• Samples of all high risk foods prepared in any sort of bulk way should be kept in the fridge for the last nine meal service periods

  Yes

  No

  N/A

• Has the previous FCS audit's Corrective Action Report been printed and signed with evidence that actions were indeed taken?

  Yes

  No

  N/A

• Gen Comments

• The table legs had not been cleaned

  Yes

  No

  N/A

• All legs and supports were clean

  Yes

  No

  N/A

The floors had deep grouting

• The floors were in a good condition

  Yes

  No

  N/A

• The support structures were in need of cleaning

  Yes

  No

  N/A

• The floors were chipped and cracked

  Yes

  No

  N/A

• The table legs and support structures were not cleaned correctly

  Yes

  No

  N/A

• Floors were constructed of raw concrete

  Yes

  No

  N/A

• The chemical storage cages were in need of cleaning

  Yes

  No

  N/A

• Floors were constructed of bricks

  Yes

  No

  N/A

• Floors were rough in nature

  Yes

  No

  N/A

• All legs and supports were clean

  Yes

  No

  N/A

• The floors were constructed of linoleum which could not handle the wear and tear

  Yes

  No

  N/A

• The floors were constructed of suitable materials

  Yes

  No

  N/A

• General floors were in need of cleaning

  Yes

  No

  N/A

• The floor in the dishwasher area were in a clean condition

  Yes

  No

  N/A

• The floor drains were in a good condition and free of blockages

  Yes

  No

  N/A

• General floors were greasy

  Yes

  No

  N/A

• The floor had an excessive amount of food residue

  Yes

  No

  N/A

• The floor was left dirty from the previous shift

  Yes

  No

  N/A

• The floor was visibly dirty and had not been cleaned for the duration of the hygiene survey

  Yes

  No

  N/A

• The floor drains were damaged

  Yes

  No

  N/A

• The floor drains were blocked

  Yes

  No

  N/A

• The floors were clean

  Yes

  No

  N/A

• The floor drains were blocked and damaged

  Yes

  No

  N/A

• The floor drain cover was not flush with the floor creating a tripping hazard

  Yes

  No

  N/A

• The floor grouting was in need of cleaning

  Yes

  No

  N/A

• The floor grouting was clean

  Yes

  No

  N/A

• The walls were in a good condition

  Yes

  No

  N/A

• Damaged areas of the floor were not correctly cleaned

  Yes

  No

  N/A

• The floor drains were in a good condition and free of blockages

  Yes

  No

  N/A

• Seams or joints on the floor were trapping dirt

  Yes

  No

  N/A

• Floor grouting was clean

  Yes

  No

  N/A

• The wall tiles were cracked and chipped

  Yes

  No

  N/A

• The walls were in a good condition

  Yes

  No

  N/A

• The floor grouting and damaged areas were clean

  Yes

  No

  N/A

• Holes were drilled into the wall

  Yes

  No

  N/A

• The walls were damaged in places

  Yes

  No

  N/A

• The walls were chipped and cracked

  Yes

  No

  N/A

• The easy to reach wall areas were in need of cleaning

  Yes

  No

  N/A

• The general walls were visibly clean

  Yes

  No

  N/A

• The walls were flaking paint

  Yes

  No

  N/A

• The ceiling was in a good condition

  Yes

  No

  N/A

• The upper walls were not correctly cleaned

  Yes

  No

  N/A

• The lower walls were in need of cleaning

  Yes

  No

  N/A

• The walls were in a good condition

  Yes

  No

  N/A

• Food splashes were seen on the walls

  Yes

  No

  N/A

• The walls were not correctly cleaned

  Yes

  No

  N/A

• The ceiling boards were lifted enough to allow pest entry

  Yes

  No

  N/A

• The wall grouting had food residue, needing cleaning

  Yes

  No

  N/A

• Gaps were noted in the ceiling boards

  Yes

  No

  N/A

• Flaking paint was noted on the ceiling

  Yes

  No

  N/A

• The general walls were visibly clean

  Yes

  No

  N/A

• The ceiling was damaged

  Yes

  No

  N/A

• The ceiling was damaged in places

  Yes

  No

  N/A

• The ceilings were in need of cleaning

  Yes

  No

  N/A

• The ceiling areas were in a clean condition

  Yes

  No

  N/A

• All lights were correctly covered

  Yes

  No

  N/A

• The ceilings were dusty and in need of more frequent cleaning

  Yes

  No

  N/A

• The ceilings were in a good condition

  Yes

  No

  N/A

• Food splashes were seen on the ceiling, and needs to be cleaned

  Yes

  No

  N/A

• The ceilings were generally greasy and in need of cleaning

  Yes

  No

  N/A

• The light bulbs were uncovered

  Yes

  No

  N/A

• The ceiling areas were clean

  Yes

  No

  N/A

• The light bulb covers were damaged

  Yes

  No

  N/A

• The light bulb covers were cracked

  Yes

  No

  N/A

• The light covers were in need of cleaning

  Yes

  No

  N/A

• The lights and light covers were in a clean condition

  Yes

  No

  N/A

• The lights were improperly covered against physical contamination

  Yes

  No

  N/A

• The light covers had dead insects in them, which needs to be cleaned out

  Yes

  No

  N/A

• The lighting was very noticeably dim BECAUSE

  Yes

  No

  N/A

• The light bulbs had not been cleaned

  Yes

  No

  N/A

• The lights were correctly covered

  Yes

  No

  N/A

• The lights and light covers were in a clean condition

  Yes

  No

  N/A

• Table legs had rust and flaking paint

  Yes

  No

  N/A

• The floor drain cover was in need of cleaning

  Yes

  No

  N/A

• Floor drains were in a clean condition

  Yes

  No

  N/A

• Support structures had rust and flaking paint

  Yes

  No

  N/A

• The rims around the floor drain cover had not been cleaned

  Yes

  No

  N/A

• Table legs and supports had rust and flaking paint

  Yes

  No

  N/A

• The entire floor drain had not been cleaned correctly

  Yes

  No

  N/A

• The castor wheel supports were damaged

  Yes

  No

  N/A

• The floor drain was blocked and in need of attention

  Yes

  No

  N/A

• Table legs and supports were in a good condition

  Yes

  No

  N/A

• Floor drains were in a clean condition

  Yes

  No

  N/A

• Wall tile grouting was too dirty

  Yes

  No

  N/A

• The wall grouting was clean

  Yes

  No

  N/A

• Electrical covers had rust and flaking paint

  Yes

  No

  N/A

• The wall grouting had excessive food residue buildup

  Yes

  No

  N/A

• Electrical covers had rust buildup

  Yes

  No

  N/A

• Electrical covers had flaking paint

  Yes

  No

  N/A

• The wall grouting was clean

  Yes

  No

  N/A

• Electrical covers were damaged

  Yes

  No

  N/A

• Missing electrical covers were noted

  Yes

  No

  N/A

• Exposed electrical cords were noted

  Yes

  No

  N/A

• All electrical switches and plugs (and cords) were in a good condition

  Yes

  No

  N/A

• Doors were in a poor condition

  Yes

  No

  N/A

• A door was flaking paint

  Yes

  No

  N/A

• A door was damaged

  Yes

  No

  N/A

• Doorways were in a poor condition

  Yes

  No

  N/A

• Doors and doorways were in a poor condition

  Yes

  No

  N/A

• The curtains were in a poor condition

  Yes

  No

  N/A

• The doors and doorways were in a good condition

  Yes

  No

  N/A

Manual Wash Cleaning Procedures

• Are all clean items visibly clean? Penalise any visibly dirty items which are considered clean. Dont penalise if it is obvious that a dirty item was stored amongst clean items

  Yes

  No

  N/A

• All items that have been washed and rinsed must be visibly clean and free from dirt and grease build up

  Yes

  No

  N/A

• Various items that were considered clean were poorly cleaned and too dirty

  Yes

  No

  N/A

• All stored items were visibly clean

  Yes

  No

  N/A

• Food residue was noted on a few pieces of equipment

  Yes

  No

  N/A

• Food residue was noted on the box grater

  Yes

  No

  N/A

• All stored items were visibly clean

  Yes

  No

  N/A

Manual Wash Facilities

• Shelves too close to the floor? (if nothing stored on them NA)

  Yes

  No

  N/A

• All shelves in the manual wash area must be sufficiently lifted off the floor in order to prevent items that are stored on them from possible crosscontamination

  Yes

  No

  N/A

• The shelves in the scullery were too close to the floor, and items stored on them were at risk of contamination

  Yes

  No

  N/A

• All shelves were sufficiently lifted off the floor

  Yes

  No

  N/A

• The shelves in the kitchen were too close to the floor, and items stored on them were at risk of contamination

  Yes

  No

  N/A

• All shelves were sufficiently lifted off the floor

  Yes

  No

  N/A

Food Handling

• Raw/whole fruit and veg used in salads. Nonheat processed foods must be rinsed in a foodgrade sanitiser before use. (GIVE MARKS FOR 1ST AUDIT OF 2020)

  Yes

  No

  N/A

• All raw or whole fruits and vegetables intended to be used in salads or nonheat processed foods must be rinsed in a foodgrade sanitiser before use

  Yes

  No

  N/A

• Whole fruits were not rinsed in a food grade sanitiser before use in a salad

  Yes

  No

  N/A

• Fruits and vegetables were correctly rinsed in a food grade sanitiser before use

  Yes

  No

  N/A

• Whole vegetables were not rinsed in a food grade sanitiser before use in a salad or non heat processed meal

  Yes

  No

  N/A

• Fruits and vegetables were not correctly rinsed in a food grade sanitiser before use. This is a new checkpoint that will only be scored in the next audit

  Yes

  No

  N/A

Legislated Requirements

• Fruits and vegetables were correctly rinsed in a food grade sanitiser before use

  Yes

  No

  N/A

• Food safety training records (<1 year)? Basic food safety training for all staff

  Yes

  No

  N/A

• All staff need to be trained on basic food handlers food safety and hygiene. Records of what, when and who must be kept

  Yes

  No

  N/A

• No staff training records were noted

  Yes

  No

  N/A

• The correct food safety training records were in place

  Yes

  No

  N/A

• Only a few staff had basic food handlers training

  Yes

  No

  N/A

• The training records were older than 1 year

  Yes

  No

  N/A

• Management admitted that the newest staff had not been trained

  Yes

  No

  N/A

• The correct food safety training records were in place

  Yes

  No

  N/A

• Person in charge accredited food safety training records (<1 year)? Person in charge (COA certificate name) (GIVE MARKS FOR 1 audit of 2020)

  Yes

  No

  N/A

• As per R638 the person in charge must have accredited food safety training. Records of what, when and who must be kept. This refers to the person whose name is on the certificate of acceptability for a food premises

  Yes

  No

  N/A

• The person in charge NAME has not have accredited food safety training as per R638

  Yes

  No

  N/A

• The person in charge has received accredited food safety training as per R638

  Yes

  No

  N/A

• NAME had received accredited food safety training as per R638

• The person in charge has received accredited food safety training as per R638

  Yes

  No

  N/A

• Chemical training records (<1 year)? All staff need chemical training by supplier . Ask al least 2 staff members if they have had any chemical training. If yes, ask a few basic questions. If it is clear that they have not been trained, then penalise!

  Yes

  No

  N/A

• Staff need to be trained on the use of supplier chemicals and cleaning. Training must be updated at least once per year and all new staff must receive training. Records of what, when and who must be kept

  Yes

  No

  N/A

• No chemical training records were noted

  Yes

  No

  N/A

• The correct chemical training records were in place

  Yes

  No

  N/A

• Only a few staff received chemical training

  Yes

  No

  N/A

• The training records were older than 1 year

  Yes

  No

  N/A

• Management admitted that the newest staff had not been trained

  Yes

  No

  N/A

• The correct chemical training records were in place

  Yes

  No

  N/A

• MSDS sheets available? Must be specific to chemical (CHECK FILE)

  Yes

  No

  N/A

• Material Safety Data Sheets (MSDS) should be available for all the chemicals used in the kitchen

  Yes

  No

  N/A

• No material safety data sheets were noted

  Yes

  No

  N/A

• The correct material safety data sheets were available

  Yes

  No

  N/A

• The MSDS for CHEMICAL was missing

  Yes

  No

  N/A

• The material safety data sheets were not specific to the supplied chemicals

  Yes

  No

  N/A

• The material safety data sheets were not ed for the specific supplied chemicals

  Yes

  No

  N/A

• In terms of R638, valid CoAfFP present, in name of relevant person and updated to R638, Penalise old versions

  Yes

  No

  N/A

• As required by R638, a valid certificate of acceptability must be available, and in the name of a person who is in charge of the kitchen

  Yes

  No

  N/A

• No certificate of acceptability could be found

  Yes

  No

  N/A

• A valid certificate of acceptability was noted

  Yes

  No

  N/A

• The certificate of acceptability was not in the name of the relevant current management

  Yes

  No

  N/A

• The certificate of acceptability had expired

  Yes

  No

  N/A

• The certificate had not been updated to R638. Please contact your local inspector to obtain the latest version. This is required by law

  Yes

  No

  N/A

• A valid certificate of acceptability was noted

  Yes

  No

  N/A

• CoAfFP should be on display or accessible. (Auto X if not valid)

  Yes

  No

  N/A

• The certificate of acceptability must be displayed, or if not practical to display, must be immediately available. If no certificate of acceptability is available, then this point is also penalised

  Yes

  No

  N/A

• No valid certificate of acceptability could be found and this is an automatic penalty

  Yes

  No

  N/A

• The certificate of acceptability was readily available

  Yes

  No

  N/A

• The certificate of acceptability was not readily available

  Yes

  No

  N/A

• The certificate of acceptability was not kept on site

• The certificate of acceptability was readily available

  Yes

  No

  N/A

Audit Completed By

• Name