Information
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Location
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Chef on duty
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1.0 - FIRST IMPRESSIONS
1.1 - KITCHEN
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1.1.1 - Kitchen Organised and controlled.
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1.1.2 - Kitchen Clean and tidy
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1.1.3 - Hand wash facilities fully stocked.
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1.1.4 - All staff wearing correct uniforms.
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1.1.5 - Appropriate staff levels for service
1.2 - BOH
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1.2.1 - Staff room clean and tidy
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1.2.2 - Corridors free of hazards, clean and fire escapes free.
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1.2.3 - All invoices has been accepted and any discrepancies has been dealt with.
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1.2.4 - Fourth hospitality is up to date.
2.0 - FOOD
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2.1 - Appropriate prep levels.
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2.2 - Prep done to spec.
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2.3 - Specs available and up to date?
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2.4 - Service went well, timings were good and food left the pass to spec?
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2.6 - Dishes tasted to specs?
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2.6.1 - Dishes tasted and commented.
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2.7 - All items in stock?
3.0 - TRAINING AND RECRUITMENT.
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3.1 - All staff completed L2?
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3.2 - All staff attended company induction?
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3.3 - All staff training books has been completed?
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3.5 - Any other issues?
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3.6 - Is there any recruitment needs?
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3.7 - Is there any training needs?
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3.8 - Product Knowledge.
4.0 - FINANCE
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4.1 - GP variance in line?
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4.2 - RPMH controlled?
Health and safety
5.0 - CHEMICAL SAFETY.
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5.1 - Risk assessments completed for hazardous substance?
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5.2 - All containers labelled correctly?
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5.3 - PPE available?
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5.4 - Workers trained in the used of hazardous substances? (COSSH)
6.0 - EQUIPMENT.
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6.1 - Are they kept clean?
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6.2 - Are the floors around and underneath kept clean?
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6.3 - Adequate work space?
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6.4 - Is lighting adequate?
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6.5 - Any Maintenance issues?
7.0 - WORK BENCHES.
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7.1 - Clean and tidy?
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7.2 - No sharp edges?
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7.3 - All in good working order?
8.0 - BUILDING SAFETY
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8.1 - Floor surfaces even and uncluttered?
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8.2 - Entry and walkways kept clear?
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8.3 - Stairs clean and clear?
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8.4 - Are spillages cleared quickly?
9.0 - BINS STORAGE.
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9.1 - Bins located at suitable points in kitchen?
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9.2 - Bins emptied regularly?
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9.3 - Outside bin area clean and tidy?
Important stuff
10.0 - IMPORTANT STUFF
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10.1 - Out of Date Food - No foods present ILLEGALLY past Use By, Re-Labelled or shelf life extended.
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10.2 - Food Storage - Foods stored appropriately (covered, separation, allergen controls).
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10.3 - Defrosting & Cooling - All foods being defrosted and cooled correctly.
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10.4 - Temperature Control - Sufficient monitoring and recording of Temperatures.
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10.5 - Cleaning - High Standard evident throughout restaurant (especially in food prep areas), safe use of chemicals.
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10.6 - Persona Hygiene - High standards of 'Food Handler' personal hygiene (including hand washing)
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10.7 - Hand Wash Basins - All with supply or running hot and cold water and fully stocked with soap, towels, etc.
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10.8 - Training Standards - Have all Company and Legal training Standards been met?
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10.9 - Health and Safety Management - Effective H&S Management, Fire Safety Management, Maintenance.
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10.10 - Pest Control - Evidence of management and understanding.
