Pollocks Full Audit 2022

• Site conducted

  Select

• Document No.

• Site Name

  Select BB Southbank BB Tower BB Threadneedle St BB Chancery Lane BB Fulham Reach BB Charlotte St WBC Weybridge WBC Teddington The Highwayman BB Beaconsfield Old Redding The Whit Bear, Ruislip The Jobbers Rest, Upminster Milton Keynes BB The Jolly Farmer Chalfont

  • BB Southbank
  • BB Tower
  • BB Threadneedle St
  • BB Chancery Lane
  • BB Fulham Reach
  • BB Charlotte St
  • WBC Weybridge
  • WBC Teddington
  • The Highwayman
  • BB Beaconsfield
  • Old Redding
  • The Whit Bear, Ruislip
  • The Jobbers Rest, Upminster
  • Milton Keynes BB
  • The Jolly Farmer Chalfont

• Conducted on

  Date

• Ops / Auditor Name

• Conducted with

Menu Box

• Clean with polished glass?

  Yes

  No

  N/A

• Menu box lights are all working and maintained?

  Yes

  No

  N/A

• Menu is the correct fit for the menu box

  Yes

  No

  N/A

• A la carte, set menu and all relevant menus are all visible?

  Yes

  No

  N/A

A Boards

• A-Board is out and on display in a prominent street side position?

  Yes

  No

  N/A

• A-Board/Blackboard is professional and clean and if applicable neatly written/designed?

  Good A-board

  Need improvement

  No

• A-Board is relevant to the offer e.g. set menu, Sunday lunch, bottomless brunch

  Yes

  No

  N/A

Front of the building

• Cigarette butts and litter are free from pavement outside premises?<br>

  Yes

  No

  N/A

• Plants are watered and hedges are neat and tidy?<br>

  Yes

  No

  N/A

• Building fascia clean and paint work is in good order<br><br>

  Yes

  No

  N/A

• Signage is clean, clear and recently jet-washed?<br>

  Yes

  No

  N/A

• External lights are all working?<br>

  Yes

  No

  N/A

• Glass windows are smear free?<br>

  Yes

  No

  N/A

Outside areas

• Cigarette butts and litter are free from pavement outside premises?<br>

  Yes

  No

  N/A

• Any terraces are swept and are clean, jet washed?<br>

  Yes

  No

  N/A

• Plants are watered and hedges are neat and tidy?<br>

  Yes

  No

  N/A

• Patio furniture out by 9am latest and safely secured at night?

  Yes

  No

  N/A

• Paint work is in good order and furniture is all clean?<br>

  Yes

  No

  N/A

• Waiter station set as inside? (if applicable)<br>

  Yes

  No

  N/A

• External lights are all working?<br>

  Yes

  No

  N/A

• Terrace is free of weeds, grease and debris?

  Yes

  No

  N/A

• Clear operational plan available? (Table plan)

  Yes

  No

  N/A

Car Park (if applicable)

• Litter free including cigarrette butts?

  Yes

  No

  N/A

• Deliveries received have been put away from guest sight?

  Yes

  No

  N/A

• Any non-patron cars are not in the car park during trading hours?

  Yes

  No

  N/A

• Bin areas are organised and away from customer sight?

  Yes

  No

  N/A

Phone Calls

• All phone calls answered within 5 rings?

  Yes

  No

  N/A

• All front of house staff comfortable with answering the phone?

  Yes

  No

  N/A

• Correct script followed when the phone is answered?

  Yes

  No

  N/A

Reservations System

• Booking notes completed where appropriate and initials of booker added?

  Yes

  No

  N/A

• Bookings notes transferred to shift brief?

  Yes

  No

  N/A

• Large tables (8 covers +) confirmed on day of booking?

  Yes

  No

  N/A

• Firm evidence of pre order booking policy for large table

  Yes

  No

  N/A

• Firm evidence of a peak period booking policy e.g. large tables early and late

  Yes

  No

  N/A

• All FOH staff are comfortable taking reservations and meeting above criteria (spot check on day)<br>

  Yes

  No

  N/A

Host station

• All menus are available - ALC, set menu, kids, takeaway, bar menu?

  Yes

  No

  N/A

• Allergen menus are available?

  Yes

  No

  N/A

• Business cards are available?

  Yes

  No

  N/A

• Host station is clean and tidy

  Yes

  No

  N/A

• All redundant menus and POS has been removed?

  Yes

  No

  N/A

• Crayons available

  Yes

  No

  N/A

• The first aid box is stocked up and contains appropriate items

  Yes

  No

  N/A

Pre-shift Briefing Form

• PSB available on the host stand for all staff to view (or relevant location)

  Yes

  No

  N/A

• Includes specific sections for waiters and specific stations for bartenders

  Yes

  No

  N/A

• Specials with all items broken down (and allergen details)

  Yes

  No

  N/A

• Daily targets (in £)

  Yes

  No

  N/A

• Dish and liquor product availability - OOS

  Yes

  No

  N/A

• Any relevant incentive (if applicable)

  Yes

  No

  N/A

• Covers and relevant booking info (Birthdays)

  Yes

  No

  N/A

• Wine of the week / Special Cocktail including description (if applicable)<br>

  Yes

  No

  N/A

Back Bar

• Back-bar and top-shelf spirits arranged neatly in order of type of spirit e.g. gins together...

  Yes

  No

  N/A

• Red wine by the bottle organised in wine list or count sheet order

  Yes

  No

  N/A

• Salt, pepper, Worcester sauce and Tabasco sauce readily available

  Yes

  No

  N/A

• Card safe available or similar tab system in place

  Yes

  No

  N/A

• ALC menus available at the bar & in good condition

  Yes

  No

  N/A

• All wine list products available

  Yes

  No

  N/A

• All nuts and olives in large Kilner jars in plentiful<br>

  Yes

  No

  N/A

• All LED lights working on the bar, blackboards visible advertising bar offer or special cocktail

  Yes

  No

  N/A

Main Bar Fridges

• Fridges stocked in a logical order - wines by the glass, softs and beers etc.

  Yes

  No

  N/A

• All fridge 'must' stock items are visible to guests

  Yes

  No

  N/A

• All fridges fully stocked

  Yes

  No

  N/A

• Fridge glass is clean and polished

  Yes

  Need Improvement

  No

  N/A

• Fridge seals clean and all lights working

  Yes

  Need Improvement

  No

  N/A

• Evidence of fridge compressors cleaned out regularly

  Yes

  No

  N/A

• Fridge contents clean

  Yes

  No

  N/A

• "Ugly" items such as fruit and milk should not be visible to guests

  Yes

  No

  N/A

• All fridges free from staff food or drink

  Yes

  No

  N/A

Front Bar

• Weights & Measures act displayed

  Yes

  No

  N/A

• Premises license, DPS and delegation of powers displayed

  Yes

  No

  N/A

• All glassware available and on spec

  Yes

  No

  N/A

• Speed rail Schematics

• Speed rails stocked with : All house spirits, red wines by the glass, cordials in glass bottles

  Yes

  No

  N/A

• T-bar clean and polished

  Yes

  No

  N/A

• Straw caddys full with correct black straws & correct beverage napkins

  Yes

  No

  N/A

• All ice wells filled with ice, fruit, full store and pours (apple, tomato, orange minimum)

  Yes

  No

  N/A

• Floor under stainless steel shelves clean and free of all debris

  Yes

  No

  N/A

• Tills containing correct float, EPOS clean & dust free

  Yes

  No

  N/A

• Bar zinc top clean & free of clutter - Bar front clean and dust free - Drinks menus on bar

  Yes

  No

  N/A

Bar Service

• Guests greeted promptly in a positive and pleasant way by all staff

  Yes

  No

  N/A

• Tab set up efficiently and explained to guests

  Yes

  No

  N/A

• Full bar mechanic of service is being followed as per specifications by all staff

  Yes

  No

  N/A

• Drinks are kept in plentiful supply for guests<br>

  Yes

  No

  N/A

• Clear evidence of employees 'reading' guests and suggesting appropriate items to improve experience

  Yes

  No

  N/A

• Duties clearly prioritised and bartenders have specifics tasks to carry out, guests interacting, dispense, etc.

  Yes

  No

  N/A

• Staff are working cleanly, keeping bar clean of debris while dispensing, making drinks on their own sections.

  Yes

  No

  N/A

• Draft beers are being poured appropriately, wine measured, Champagne poured…

  Yes

  No

  N/A

Cocktails

Enter the name of the cocktails ordered and checked vs spec & add picture

• Cocktail name

• Cocktail Photo

  Media

• Cocktail delivered to specs

  Perfect!

  Need improvement

  Poor

Glass-wash room (if applicable)

• Floor clean and clear of debris<br>

  Yes

  No

  N/A

• Chemical levels at PAR, sanitiser and "yellow man" available

  Yes

  No

  N/A

• Glass-washer clean inside, clean seals and spray arms daily

  Yes

  Need Improvement

  No

  N/A

• Wine coolers and ice buckets polished

  Yes

  No

  N/A

• Glass and rubbish separated for disposal purposes

  Yes

  No

  N/A

• Sieve on slop sink to prevent blocked drains and service trays clean

  Yes

  No

  N/A

• No food in the glasswash area and any staff drinks stored neatly away from guest view

  Yes

  No

  N/A

• Floor under the glass-washer clean & bin available with black bag

  Yes

  No

  N/A

• Ice Machine - clean, filter dust free, evidence of regular sanitising, scoop in sanitiser

  Yes

  Need Improvement

  No

  N/A

• Opening and closing bar duties form is kept, filled in and signed off by managers on a daily basis

  Yes

  No

  N/A

Cellar

• Lockable and locked when not in use

  Yes

  No

  N/A

• Stock kept in the cellar is in a logical order (wine list or count order)

  Yes

  No

  N/A

• Obvious stock rotation procedures are in place

  Yes

  No

  N/A

• Free of rubbish, debris and old packaging

  Yes

  Need Improvement

  No

  N/A

• Only one open case of stock for each line and used barrels stored neatly

  Yes

  No

  N/A

• Gas chained up and chemicals separated from products

  Safe

  At Risk

  N/A

• Floor clean and fresh running water available<br>

  Yes

  No

  N/A

• Sufficient racking with all stock kept off the floor

  Yes

  No

  N/A

• An individual in the business responsible for cellar management

  Yes

  No

  N/A

• Name of the person

Coffee Machine

• Coffee station (on, around and underneath) clean and tidy and free from debris

  Yes

  No

  N/A

• Milk fridge clean and labelled appropriately

  Yes

  No

  N/A

• All types of tea stored in jars and teaspoons in plentiful supply

  Yes

  No

  N/A

• Tea, coffee cups and latte glasses are smear free

  Yes

  Need Improvement

  No

  N/A

• Tea pots smear free and chip free

  Yes

  Need Improvement

  No

  N/A

• All types of coffee ordered and checked versus spec

  Yes

  Need Improvement

  No

  N/A

• Sufficient milk jugs available

  Yes

  No

  N/A

• Coffee machine and grinder set properly as per provider spec

  Yes

  Need Improvement

  No

  N/A

Floor operational Set-up

• All tables set to the current spec with correct cutlery, napkin fold, glassware and POS

  Yes

  No

  N/A

• All wine glasses and water glasses smear free and backup cutlery available

  Yes

  No

  N/A

• Condiments available with day dots where appropriate

  Yes

  No

  N/A

• Waiter stations set to full specification with finger bowls, condiments for Steak tartare, sugar bowls<br>

  Yes

  No

  N/A

• A logical ticket management system on the pass - preferably labelled and table plan available <br><br>

  Yes

  No

  N/A

• Bread baskets on spec and in good condition <br>

  Yes

  No

  N/A

• Specials boards that are clean & clear - no spelling mistake & showing price<br>

  Yes

  No

  N/A

• Evidence of good linen management e.g. counting in and out with daily record sheet

  Yes

  No

  N/A

• Back up till and PDQ rolls

  Yes

  No

  N/A

• Opening and closing floor duties form is kept, filled in and signed off by managers on a daily basis<br>

  Yes

  No

  N/A

Floor Environment (including bar and snug areas)

• Tables, chairs and banquettes clean and crumb free and stable for the guest

  Yes

  No

  N/A

• Walls chip free and missing zero pictures and floors free of crumbs and dirt

  Yes

  No

  N/A

• All light bulbs working and all pictures free from dust

  Yes

  No

  N/A

• Check that the view into the kitchen is appealing for all guests and all doors are in full working order

  Yes

  No

  N/A

• All corridors and skirting boards "scuff" free

  Yes

  No

  N/A

• A non-guest facing cutlery polishing area

  Yes

  No

  N/A

• Any glass windows polished and all log fire burners are neat, clean and working

  Yes

  No

  N/A

• Music and lighting levels appropriate for guests

  Yes

  No

  N/A

Guest Male Toilets

• Floors clean and free of debris and walls free of dirt

  Yes

  No

  N/A

• All light bulbs working and all pictures free from dust

  Yes

  No

  N/A

• All soap dispensers full of product and hand towels available (if applicable)

  Yes

  No

  N/A

• Hand dryers in working order and back splash smear free

  Yes

  No

  N/A

• Working toilet brushes available in each cubicle

  Yes

  No

  N/A

• Plentiful toilet paper available in each cubicle with paper nearer guests, away from wall

  Yes

  No

  N/A

• Toilet seats firmly secured and walls free of marks and graffiti

  Good

  Fair

  Poor

  N/A

• Wet floor 'yellow man' available

  Yes

  No

  N/A

• All taps, toilet locks, and toilets fully working

  Yes

  No

  N/A

• Cupboards doors clean & locked

  Yes

  No

  N/A

• Rubbish bin available and empty

  Yes

  No

  N/A

Guest Female Toilets

• Sanitary bin available and maintained

  Yes

  No

  N/A

• Floors clean and free of debris and walls free of dirt

  Yes

  No

  N/A

• All light bulbs working and all pictures free from dust

  Yes

  No

  N/A

• All soap dispensers full of product and hand towels available (if applicable)

  Yes

  No

  N/A

• Hand dryers in working order and back splash smear free

  Yes

  No

  N/A

• Working toilet brushes and sanitary towel bin available in each cubicle

  Yes

  No

  N/A

• Plentiful toilet paper available in each cubicle with paper nearer guests, away from wall

  Yes

  No

  N/A

• Toilet seats firmly secured and walls free of marks and graffiti

  Good

  Fair

  Poor

  N/A

• Wet floor 'yellow man' available

  Yes

  No

  N/A

• All taps, toilet locks, and toilets fully working

  Yes

  No

  N/A

• Cupboards doors clean & locked

  Yes

  No

  N/A

• Rubbish bin available and empty

  Yes

  No

  N/A

Guest Disabled Toilets

• Floors clean and free of debris and walls free of dirt

  Yes

  No

  N/A

• All light bulbs working and all pictures free from dust

  Yes

  No

  N/A

• All soap dispensers full of product and hand towels available (if applicable)

  Yes

  No

  N/A

• Hand dryers in working order and back splash smear free

  Yes

  No

  N/A

• Working toilet brushes and sanitary towel bin available in each cubicle

  Yes

  No

  N/A

• Plentiful toilet paper available in each cubicle with paper nearer guests, away from wall

  Yes

  No

  N/A

• Toilet seats firmly secured and walls free of marks and graffiti

  Good

  Fair

  Poor

  N/A

• Wet floor 'yellow man' available

  Yes

  No

  N/A

• All taps, toilet locks, and toilets fully working

  Yes

  No

  N/A

• Nappies bin available and baby changing unit clean and free of marks

  Yes

  No

  N/A

Staff Areas

• Floors clean and free of debris and walls free of dirt

  Yes

  Need Improvement

  No

  N/A

• Lockers system in use

  Yes

  No

  N/A

• Rubbish bins available and empty

  Yes

  No

  N/A

• Lights working

  Yes

  No

  N/A

• Linen unpacked and stored appropriately

  Yes

  No

  N/A

• Staff noticeboard visible and containing up to date information

  Yes

  No

  N/A

• Staff toilets clean with working lights, toilet brush, plentiful toilet paper and soap available for use<br>

  Yes

  No

  N/A

• Ironing facilities available

  Yes

  No

  N/A

Office Layout

• Office free of clutter including desk

  Yes

  No

  N/A

• Email filling system in place and logical

  Yes

  No

  N/A

• Records of appraisals filed (Management, BOH & FOH)

  Select All staff appraisals have been done Some staff appraisals have been done No appraisals have been done

  • All staff appraisals have been done
  • Some staff appraisals have been done
  • No appraisals have been done

• Evidence of coffee chats carried out (Management, BOH, FOH)

  Select All coffee chats have been done Some coffee chats have been done No coffee chats have been done

  • All coffee chats have been done
  • Some coffee chats have been done
  • No coffee chats have been done

• Clear filing system including a system for invoices, bar and kitchen transfers

  Yes

  No

  N/A

• Printer working

  Yes

  No

  N/A

• Clear division of responsibilities up on the managers noticeboard

  Yes

  No

  N/A

• Records of guest surveys responded to and evidence of a handover system on the surveys

  Yes

  No

  N/A

• Full premises and fire risk assessments up to date (reviewed on a yearly basis)

  Safe

  At Risk

  N/A

• Pest control folder up to date with most recent visit and actions undertaken<br>

  Safe

  At Risk

  N/A

• Fire equipment checked and tested regularly & weekly fire audit filled in<br>

  Safe

  At Risk

  N/A

• 2 months of management meeting agendas and minutes filed

  Yes

  Need Improvement

  No

  N/A

• 2 months of Pre-shift briefings filed

  Yes

  Need Improvement

  No

  N/A

Staff files & Information (to include all of the items below)

• Evidence of holiday planning procedures

  Yes

  No

  N/A

• Evidence of menu tests undertaken and results record filed (actual tests shredded)

  Yes

  No

  N/A

• Clear evidence of NHA training in place

  All staff training completed

  Some staff training completed

  Too many staff are not trained

• Spot Check : Contract & working time regulations completed

  Yes

  No

  N/A

• Spot check : Declaration of tips, probation notice, uniform declaration

  Yes

  No

  N/A

• Details of any staff disciplinary that has been undertaken (if applicable)

  Yes

  No

  N/A

Staff Accommodation (if applicable)

• All staff to have a fully set up bed

  Good

  Fair

  Poor

  N/A

• Kitchen is clean and hygienic

  Good

  Fair

  Poor

  N/A

• Rooms able to be secured

  Yes

  No

  N/A

• Access to BOH panels and electrics unobscured

  Yes

  No

  N/A

• Strictly no smoking and rooms to be kept clean and tidy

  Yes

  No

  N/A

Communication

• A clear and informative shift briefing is delivered before each shift that motivates the team

  Excellent Shift Brief

  Need Improvement

  Poor shift Brief

• A nominated manager deals directly with one point of contact in the kitchen

  Yes

  No

  N/A

• Waiters and bartenders are clear on their roles and responsibilities with specific sections each (not one for one)

  Yes

  No

  N/A

• Key pieces of information during the shift are shared around the team e.g. shortages

  Yes

  No

  N/A

• Any and all issues on tables are communicated by waiters / bartenders to the manager on duty

  Yes

  No

  N/A

• All managers are walking around the floor, coaching staff and engaging with guests at the table <br>

  Yes

  No

  N/A

Teamwork

• Team members are ready and willing to assist other team members e.g. running other peoples food

  Yes

  Need Improvement

  No

  N/A

• Team members assist with any training that is required on shift

  Yes

  Need Improvement

  No

  N/A

• Managers are ready and willing to assist team members by picking up slack on shifts e.g. taking orders

  Yes

  Need Improvement

  No

  N/A

Division of Responsibilities

• If two managers are present on shift, there is a clear split between bar, floor, pass and door

  Yes

  No

  N/A

• Staffing levels are appropriate to the number of guests in the building

  Yes

  No

  N/A

• Uniforms are checked in the briefing and are meeting specifications <br>

  Yes

  Need Improvement

  No

  N/A

• Management attire is appropriate and must be smarter than staff<br><br>

  Yes

  No

  N/A

Greeting & Farewell

• Every guest greeted in a positive and pleasant way by all present staff, within 15 seconds of arrival

  Yes

  Need Improvement

  No

  N/A

• Guests sat in a rotation of different sections to ensure waiters have even numbers of guests

  Yes

  No

  N/A

• Guests are informed of any issues e.g. shortages on seating by host / manager / waiter

  Yes

  No

  N/A

• Guests are sat with an even spread to ensure that the kitchen is not overwhelmed during the shift <br>

  Yes

  No

  N/A

• Guests are wished a farewell by every present member of staff and all staff make the effort to do so <br>

  Yes

  Need Improvement

  No

  N/A

Steps of Service

• Positive, energetic service with 'personality' shining through

  Yes

  Need Improvement

  No

  N/A

• Full order of service is being followed as per specifications by all staff

  Yes

  Need Improvement

  No

  N/A

• Staff are fully trained and are able to cope with the section sizes

  Yes

  Need Improvement

  No

  N/A

• Drinks are kept in plentiful supply for guests

  Yes

  Need Improvement

  No

  N/A

• Clear evidence of employees 'reading' guests and suggesting appropriate items to improve experience

  Yes

  Need Improvement

  No

  N/A

• Duties clearly prioritised and section waiters have specific tasks to carry out pre and post shift

  Yes

  Need Improvement

  No

  N/A

• Staff are working 'cleanly' e.g. table maintenance, waiter stations are tidy, tables re-set and menus to door

  Yes

  Need Improvement

  No

  N/A

• Timings on the guest experience are managed by section waiters to expectation

  Yes

  Need Improvement

  No

  N/A

Fridges

• All cook line and prep fridge seals and frontages are clean and smear free

  Yes

  Need Improvement

  No

  N/A

• All fridge compressors are dust and dirt free

  Yes

  Need Improvement

  No

  N/A

• Inside fridges are clean and smear free

  Yes

  Need Improvement

  No

  N/A

• All fridge door seal are clean and in good condition

  Yes

  Need Improvement

  No

  N/A

• Underneath fridges are free of debris and the floor is clean

  Yes

  Need Improvement

  No

  N/A

• Fridges are organised and there is zero risk of cross contamination

  Yes

  Need Improvement

  No

  N/A

• All defrosted foods labeled with the correct date of defrosting

  Yes

  Need Improvement

  No

  N/A

• All stock is correctly rotated

  Yes

  Need Improvement

  No

  N/A

• All food is correctly wrapped/ has a correctly fitting lid

  Yes

  Need Improvement

  No

  N/A

Walk-In Fridges, Freezers & Prep Areas

• Walk-in fridge - Underneath and on top of shelves are clear and debris free

  Yes

  Need Improvement

  No

  N/A

• Coolers are dirt and dust free

  Yes

  Need Improvement

  No

  N/A

• Freezer clean, clean seals and not overstocked

  Yes

  Need Improvement

  No

  N/A

• Clear evidence of freezer stock rotation and there are no signs of cross contamination

  Yes

  Need Improvement

  No

  N/A

• Freezer fin grill is clean regularly

  Yes

  Need Improvement

  No

  N/A

• All areas are tidy and organised with specific products stored together and stock rotation evident

  Yes

  Need Improvement

  No

  N/A

• No items should be touching the floor

  Yes

  Need Improvement

  No

  N/A

• Trolleys are clean and smear free

  Yes

  Need Improvement

  No

  N/A

Line Equipment

• Floor on underneath cook line is clean and free of debris (especially in corners)

  Yes

  Need Improvement

  No

  N/A

• Inside the microwave is clean and dirt free (even from above)

  Yes

  Need Improvement

  No

  N/A

• All gas cook line equipment is secured by chains

  Yes

  No

  N/A

• Salamander is clean, dirt free and shows evidence of a weekly deeply clean

  Yes

  Need Improvement

  No

  N/A

• The rationale is clean and smear free both inside and out

  Yes

  Need Improvement

  No

  N/A

• The plancher front is clean and there is clear evidence of a weekly deep clean<br>

  Yes

  Need Improvement

  No

  N/A

• Under-counter ovens are clean and there is clear evidence of daily cleaning and weekly deep cleaning

  Yes

  Need Improvement

  No

  N/A

• Are the fryers clean and there is clear evidence of daily cleaning and weekly deep cleaning

  Yes

  Need Improvement

  No

  N/A

• Induction top clean and there is a clear evidence of daily cleaning and deep cleaning of filters

  Yes

  Need Improvement

  No

  N/A

• Gantry fully functioning with no lightbulb missing and has the correct lightbulb

  Yes

  No

  N/A

• All legs, feet and wheels of tables and appliances are clean and show sign of weekly deep cleaning

  Yes

  No

  N/A

• Printers fully functioning and provided for every section in the kitchen

  Yes

  No

  N/A

• All other equipments in the kitchen are in working order and clean

  Yes

  Need Improvement

  No

  N/A

• Are ceilings and fixtures clean and dust free and is the kitchen accurately lit

  Yes

  Need Improvement

  No

  N/A

• Is there any long standing maintenance issues.

  Yes

  Need Improvement

  No

  N/A

Potwash Area, Chemical Store and Bin Area

• Shelves and flooring is clean and there is evidence of regular mopping and cleaning

  Yes

  Need Improvement

  No

  N/A

• Under the pot wash machine is free of debris and shows evidence of regular cleaning

  Yes

  Need Improvement

  No

  N/A

• Chemicals are arranged safely and neatly

  Yes

  Need Improvement

  No

  N/A

• The bin area tidy and clean with no cigarette butts or anything on show to the guest arriving or leaving

  Yes

  Need Improvement

  No

  N/A

• All hand soap dispensers are full and clear evidence of staff frequently using them

  Yes

  Need Improvement

  No

  N/A

• The hand wash sink is clean and shows signs of daily cleaning

  Yes

  Need Improvement

  No

  N/A

• Blue paper roll is provided at all dispensers to wipe hand at all times

  Yes

  No

  N/A

• Hot water from hand sinks is at a suitable temperature for hand-washing <br>

  Yes

  No

  N/A

• All chopping boards are clean and not heavily scored

  Yes

  Need Improvement

  No

  N/A

• The grease trap is maintained and odourless <br>

  Yes

  Need Improvement

  No

  N/A

• Purple allergen chopping board present and kept separately from other chopping boards

  Yes

  No

  N/A

Dry Store

• Is the dry store kept clean and tidy

  Yes

  Need Improvement

  No

  N/A

• No food is stored directly on the floor

  Yes

  Need Improvement

  No

  N/A

• All products unpacked and excess packaging correctly disposed of

  Yes

  Need Improvement

  No

  N/A

• All items are within their shelf life or base before date

  Yes

  Need Improvement

  No

  N/A

• Are dry store items stored in compliance with allergen safety

  Yes

  Need Improvement

  No

  N/A

• Is the dry store free of any foreign objects

  Yes

  No

  N/A

• Is all stock correctly rotated with the oldest stock at the front to use first

  Yes

  Need Improvement

  No

  N/A

Pest Control

• Are fly traps in place and in working condition

  Yes

  No

  N/A

• Are mice traps in place and duly secured

  Yes

  Need Improvement

  No

  N/A

• Clear evidence of no pest activity and recommended actions by the pest controller followed up

  Yes

  No

  N/A

• Fly screens are in place

  Yes

  No

  N/A

• Is the pest controllers folder accessible

  Yes

  No

  N/A

FLOORS AND MAINTAINANCE

• Floor clean and free from debris with evidence of daily deep cleaning

  Yes

  Need Improvement

  No

  N/A

• Floor in good state of repair with no rips of broken joints

  Yes

  Need Improvement

  No

  N/A

• Floor drains clean and well maintained

  Yes

  Need Improvement

  No

  N/A

• Extraction and canopy clean

  Yes

  Need Improvement

  No

  N/A

• All wars are clean from floor to ceiling

  Yes

  No

  N/A

Fridge / Freezer Temperatures

• Fridge temperatures are correct (8 degrees and under) and freezers (are -18 degrees and under)

  Yes

  Need Improvement

  No

  N/A

• Day dots with clear evidence of a stock rotation policy

  Yes

  Need Improvement

  No

  N/A

• Production labels are well within shelf life and in line with HACCP

  Yes

  Need Improvement

  No

  N/A

• Frozen products produced in house are within shelf line and Products frozen with the producers packing labelled with frozen by date.

  Yes

  Need Improvement

  No

  N/A

• Blast chiller set at correct temperature for purpose of use

  Yes

  No

  N/A

• Clear records of chilled product not exceeding 90 mins e.g lengh of time in Blast chiller

  Yes

  Need Improvement

  No

  N/A

• Blast chiller not used as an overfolw fridge <br>

  Yes

  No

  N/A

Food cooking and handling

• Kitchen is free from personal items such as coats and they are stored away from food production areas

  Yes

  No

  N/A

• The waterbath set to the correct temperature for the product being cooked

  Yes

  No

  N/A

• Food being cooked in the sous vide are cooled in an ice bath at the end of the cooking process

  Yes

  Need Improvement

  No

  N/A

• Food is checked for correct cooking temperature and records kept

  Yes

  Need Improvement

  No

  N/A

• designated fryers labeled i.e vegan/ gluten free

  Yes

  Need Improvement

  No

  N/A

SFBB

• SFBB in place and accessible

  Yes

  No

  N/A

• All Sections of SFBB correctly completed

  Yes

  No

  N/A

• Daily diary accurately completed and 3 months of records filed

  Yes

  No

  N/A

• All staff training records completed

  Yes

  No

  N/A

• General Manager and Head Chef signature on food safety document

  Yes

  No

  N/A

• Staff training documents - all kitchen staff to level 2 of food safety and Health & Safety

  Yes

  No

  N/A

• Fridge temperatures are recorded and kept up to date

  Yes

  No

  N/A

• Temperature probes present, working and cleaned prior to use with records to show correct checks

  Yes

  No

  N/A

VAC-PAC Machines

• Vacuum packing machines only used for raw products

  Yes

  No

  N/A

• Clearly labelled for raw use only

  Yes

  No

  N/A

• There is a certified service history record on site and 'to hand'

  Yes

  No

  N/A

• Sanitiser is available and used before each and every usage of the machines

  Yes

  Need Improvement

  No

  N/A

1/

• Historic fridge temperature records are stored and in an organised fashion - 3 months history

  Yes

  No

  N/A

• Historic sous-vide records are stored in an organised fashion - 3 months history

  Yes

  No

  N/A

• Historic blast chiller records are stored in an organised fashion - 3 months history

  Yes

  No

  N/A

• Mussel records - batch numbers are kept and filed - 3 month history

  Yes

  No

  N/A

• Allergen folder up to date and easily accessible in the kitchen

  Yes

  No

  N/A

2/

• Delivery temperatures are recorded and filed in the kitchen on a daily basis

  Yes

  No

  N/A

• Cleaning schedules are kept up to date and signed by the Head Chef / Sous Chef on a daily basis

  Yes

  No

  N/A

• Opening and closing checklists are kept up to date and signed by the Head Chef / Sous Chef each day

  Yes

  No

  N/A

• Handover diary or similar, is kept and written in each and every day with appropriate information

  Yes

  No

  N/A

3/

• Food probes are calibrated weekly and record kept<br>

  Yes

  No

  N/A

• Most recent EHO findings are to hand with action point follow ups clearly attached

  Yes

  No

  N/A

4/

• Last Southall audit recommendations to hand with actions clearly attached<br>

  Yes

  No

  N/A

• Spot check on staff members knowledge of shelf lives by different products e.g. sous vide vs cooked produce

  Yes

  No

  N/A

• Clear delegation of responsibilities to team members (ordering, stock taking, portion checks etc)

  Yes

  No

  N/A

• Are all fire exits clear of obstacle and fire exits all in working order

  Yes

  No

  N/A

5/

• The first aid box is stocked up and contains appropriate items

  Yes

  No

  N/A

• Fire extinguishers are maintained and usable in the event of a fire

  Yes

  No

  N/A

• The weekly stock take procedure is followed and action points followed up on in kitchen briefings

  Yes

  No

  N/A

• External walk-in fridges are lockable

  Yes

  No

  N/A

6/

• Brigade are all wearing the correct uniform

  Yes

  No

  N/A

• All uniform is clean and ironed

  Yes

  No

  N/A

• All foot wear is suitable for kitchen

  Yes

  No

  N/A

Starters

Starters ordered

• Starter name

• Starter photo

  Media

• Recipe followed correctly

  Yes

  Need Improvement

  No

  N/A

• Chef is able to describe the cooking process, including portioning (weight, volume, etc)

  Yes

  Need Improvement

  No

  N/A

• Dish is cooked to correct timing and assembled in the correct order

  Yes

  Need Improvement

  No

  N/A

• Presentation of dish is to specification

  Yes

  Need Improvement

  No

  N/A

• Dish tastes as expected with correct flavours for each ingredient

  Yes

  Need Improvement

  No

  N/A

Main Courses

Main course ordered

• Main Course name

• Main Course photo

  Media

• Recipe followed correctly

  Yes

  Need Improvement

  No

  N/A

• Chef is able to describe the cooking process, including portioning (weight, volume, etc)

  Yes

  Need Improvement

  No

  N/A

• Dish is cooked to correct timing and assembled in the correct order

  Yes

  Need Improvement

  No

  N/A

• Presentation of dish is to specification

  Yes

  Need Improvement

  No

  N/A

• Dish tastes as expected with correct flavours for each ingredient

  Yes

  Need Improvement

  No

  N/A

Side order

Side ordered

• Side name

• Side order photo

  Media

• Recipe followed correctly

  Yes

  Need Improvement

  No

  N/A

• Chef is able to describe the cooking process, including portioning (weight, volume, etc)

  Yes

  Need Improvement

  No

  N/A

• Dish is cooked to correct timing and assembled in the correct order

  Yes

  Need Improvement

  No

  N/A

• Presentation of dish is to specification

  Yes

  Need Improvement

  No

  N/A

• Dish tastes as expected with correct flavours for each ingredient

  Yes

  Need Improvement

  No

  N/A

Desserts

Dessert ordered

• Dessert name

• Desserts photo

  Media

• Recipe followed correctly

  Yes

  Need Improvement

  No

  N/A

• Chef is able to describe the cooking process, including portioning (weight, volume, etc)

  Yes

  Need Improvement

  No

  N/A

• Dish is cooked to correct timing and assembled in the correct order

  Yes

  Need Improvement

  No

  N/A

• Presentation of dish is to specification

  Yes

  Need Improvement

  No

  N/A

• Dish tastes as expected with correct flavours for each ingredient

  Yes

  Need Improvement

  No

  N/A

Communication

• A single point of contact for kitchen with front of house manager

  Yes

  No

  N/A

• Chefs actively talking through timings of dishes being prepared

  Yes

  No

  N/A

• Tickets being followed in sequential order

  Yes

  No

  N/A

• Evidence of FOH and BOH meeting about daily operations e.g. 10@10

  Yes

  No

  N/A

• Dish shortages or counts communicated to FOH pre-shift briefing<br>

  Yes

  No

  N/A

Team work

• Clear evidence of team working effectively towards a strong service

  Yes

  Need Improvement

  No

  N/A

• Chefs willing to assist each other in delivering certain items

  Yes

  Need Improvement

  No

  N/A

• Team is focused on service, each in the line and no mobile phones visible<br>

  Yes

  No

  N/A

Division of responsibilities

• Chefs are clearly working in particular sections in which they are trained for or shadowed if not

  Yes

  No

  N/A

• Clear evidence of shift leader running the shift

  Yes

  No

  N/A

• Wastage sheets used at some point during the shift

  Yes

  No

  N/A

Timings

• Items are cooked to time such that all dishes for particular tables leave the kitchen at the same time

  Yes

  Need Improvement

  No

  N/A

• Items are not held under gantry lights for excessive amounts of time

  Yes

  No

  N/A

• Ticket times are within acceptable limits

  Yes

  No

  N/A

• Clear evidence of shift leader control of timing

  Yes

  No

  N/A

Food Quality

• Dishes are meeting spec presentation during service

  Yes

  Need Improvement

  No

  N/A

• Cooking method followed on all items

  Yes

  Need Improvement

  No

  N/A

• Correct crockery is used for delivery of dishes

  Yes

  Need Improvement

  No

  N/A

• Sufficient amounts of crockery is on site to deliver at peak periods

  Yes

  Need Improvement

  No

  N/A

• Specials are appropriate e.g. seasonal, local (where possible), fresh <br>

  Yes

  Need Improvement

  No

  N/A