Are staff on duty wearing full and correct PPE, are they clean, tidy and adhering to dress code policy?
PPE & Personal clothing stored appropriately
Finger nails are short, unpolished & clean
No jewellery worn?
Good personal hygiene practices being followed (seen @ time of inspection)
Is there hot water in the wash hand basin and at a suitable temperature?
Is there paper towel and non-perfumed antibac soap in dispensers at the wash-hand basin?
Outdoor PPE available and stored correctly
Observed Food Preparation
Disposable towels used to wipe down food surfaces
Correct Colour Coding Equipment used
Cold food refrigerated between preparation & service
Approved foods being Cooked
Are all foods brought to boiling point?
Give details of items being cooked and actions taken
Is all Refrigerated equipment clean & in good working order?
Are all Fridges & Serverys free from ice?
Is equipment defrosting required?
All foods contain a Use By / Best Before date label including opened stock, sauces, in-house sandwiches & salads plates & covered sufficiently?
Cardboard/outer packaging containers not used in refrigerators
In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination
Fridges not overloaded
Strict stock rotation being observed (FIFO) Any Out of Date foods identified?
Observed Food Delivery?
Chilled food delivered @ 5 degrees or below?
Chilled foods checked Laser Probe temperatures recorded?
Condition of delivery vehicles & driver checked & recorded?
Delivery arrived at suitable time, decanted & put away immediately
Use By /Best Before Dates & food quality checked & acceptable
Abused or damaged goods rejected
Details of rejected food & Supplier Non-conformance No.
Sufficient Stock in Canteen?
Store room in clean & tidy condition
Food stored on suitable racking off the floor (6")
No open dried goods
No out of date dried goods identified
Strict stock rotation being observed
Cleaning Chemicals not stored in Food Storeroom/Area
Check temperature of Refrigerated Equipment
Canteen fridge 1
Canteen Fridge 2
Chilled Servery present?
Food on display of good quality
Display units not overloaded
Food layout being adhered to
Buffets out for a Maximum time of 4 hours
Check temperature of 2 meats, 2 salad items If all outside critical limits, all foods to be checked
Observed Hot Holding?
Check temperature of Hot-holding foods
Hot-holding item 1
Hot-holding item 2
Hot-holding item 3
Hot-holding food within 2 hour limit
Time out to Hot Holding
Adequate supplies of Detergent & Sanitiser used?
Appropriate colour coding Cleaning Equipment used?
Canteen in good state of cleanliness?
Spotcheck 4 items for cleanliness
Cleaning Schedule OK to sign off? If no give details of comments left on Schedule
Adequate supply of paper towel for cleaning?
Adequate supply of clean tea-towels
Food deliveries (chilled & ambient)
Are all fridges/After cooking/ hot-holding temperatures recorded on daily record and up to date?
Are all cleaning schedules completed and up to date?
Any non-conforming temperatures/corrective actions identified?
Details of any non-conformances, actions taken, etc. If Supplier non-conformance include Non-conformance No. from WF029
Canteen site probe air test against head office probe. (include serial numbers. & temperatures achieved.
Site Probes within calibration dates? Probe wipes available and used?
Any maintenance issues identified/closed out?
Was the last visit from contractor within 8 weeks?
Is the EFK unit operational? Is the annual bulb change due?
Any proofing issues/ recommendations from pest control contractor?
Regular removal of waste from Canteen?