Roadbridge Daily Canteen Inspection

• Document No.

• Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel on Duty

STORAGE & DELIVERY

• Observed Food Delivery?

• Chilled food delivered @ + 5 deg C or colder

  Yes

  No

  N/A

• Action taken

• Chilled foods checked with Laser Probe & temperatures recorded

  Yes

  No

  N/A

• Condition of delivery vehicles & driver checked & recorded

  Yes

  No

  N/A

• Delivery arrived at suitable time, decanted & put away immediately

  Yes

  No

  N/A

• Use By /Best Before Dates & food quality checked & acceptable

  Yes

  No

  N/A

• Abused or damaged goods rejected

  Yes

  No

  N/A

• Details of rejected food & Supplier Non-conformance No.

Stock

• Sufficient Stock in Canteen?

  Yes

  No

  N/A

Food Storeroom

• Store room in clean & tidy condition

  Yes

  No

  N/A

• Food stored on suitable racking off the floor (6")

  Yes

  No

  N/A

• No open dried goods

  Yes

  No

  N/A

• No out of date dried goods identified

  Yes

  No

  N/A

• Strict stock rotation being observed

  Yes

  No

  N/A

• Cleaning Chemicals not stored in Food Storeroom

  Yes

  No

  N/A

Refrigerated / Freezer Storage

• Is all Refrigerated equipment clean & in good working order?

  Yes

  No

  N/A

• Are all Fridges & Serverys free from ice?

  Yes

  No

  N/A

• Is equipment defrosting required?

  Yes

  No

  N/A

• All foods contain a Use By / Best Before date label including opened stock, sauces, in-house sandwiches & salads plates

  Yes

  No

  N/A

• Food not stored in open containers

  Yes

  No

  N/A

• Cardboard/outer packaging containers not used in refrigerators

  Yes

  No

  N/A

• In multi-use refrigerators are raw & cooked products separated to avoid the risk of cross contamination

  Yes

  No

  N/A

• Fridges not overloaded

  Yes

  No

  N/A

• Strict stock rotation being observed (FIFO)

  Yes

  No

  N/A

• All "open foods" kept wrapped, inc cheese, etc

  Yes

  No

  N/A

• No Out of Date foods?

  Yes

  No

  N/A

Food Preparation

• Observed Food Preparation

• Disposable towels used to wipe down food surfaces

  Yes

  No

  N/A

• Correct Colour Coding Equipment used

  Yes

  No

  N/A

• Cold food refrigerated between preparation & service

  Yes

  No

  N/A

• High risk foods kept out of refrigerated conditions as short as possible during preparation

  Yes

  No

  N/A

• All food prepared with minimum delay

  Yes

  No

  N/A

Cooking

• Observed Cooking

• Approved foods being Cooked

  Yes

  No

  N/A

• Give details of items being cooked and actions taken

• All food items brought to boiling point

  Yes

  No

  N/A

TEMPERATURE CONTROL

Refrigerated Equipment

• Check temperature of Refrigerated Equipment

• Fridge 1

• Fridge 2

• Fridge 3

• Fridge 4

• Canteen Fridge

• Servery 1

• Servery 2

• Freezer

• Milk Fridge 1

• Milk Fridge 2

Chilled Servery

• Display units not overloaded

  Yes

  No

  N/A

• Food on display of good quality

  Yes

  No

  N/A

• Food layout being adhered to

  Yes

  No

  N/A

• Buffets out for a Maximum time of 4 hours

  Yes

  No

  N/A

• Check temperature of 2 meats, 2 salad items If all outside critical limits, all foods to be checked

• Meat 1

• Meat 2

• Salad 1

• Salad 2

Hot Holding

• 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

  Yes

  No

  N/A

• Time out to Hot Holding

Temperature Records

• Food deliveries (chilled)

  Yes

  No

  N/A

• All Fridges, Serverys & Freezers?

  Yes

  No

  N/A

• Hot-holding food core temperatures

  Yes

  No

  N/A

• Chilled food in Servery?

  Yes

  No

  N/A

• Probe wipes available and used?

  Yes

  No

  N/A

• Probes working & used correctly?

  Yes

  No

  N/A

• Details of any non-conformances, actions taken, etc. If Supplier non-conformance include Non-conformance No. from WF029

Staff

• Are all staff who were rostered on duty

  Yes

  No

  N/A

• Are staff on duty wearing full and correct PPE, are they clean, tidy and well presented?

  Yes

  No

  N/A

• Personal clothing stored appropriately

  Yes

  No

  N/A

• Finger nails are short, unpolished & clean

  Yes

  No

  N/A

• Only approved jewellery worn

  Yes

  No

  N/A

• Good personal hygiene practices being followed (seen @ time of inspection)

  Yes

  No

  N/A

• Is there hot water in the wash hand basin and at a suitable temperature?

  Yes

  No

  N/A

• Is there paper towel and non-perfumed antibac soap in dispensers at the wash-hand basin?

  Yes

  No

  N/A

• Is there a staff presence in the canteen?

  Yes

  No

  N/A

• Outdoor PPE available and stored correctly

  Yes

  No

  N/A

Cleaning & Sanitisation

• Adequate supplies of Detergent & Sanitiser used?

  Yes

  No

  N/A

• Appropriate colour coding Cleaning Equipment used?

  Yes

  No

  N/A

• Canteen in good state of cleanliness?

  Yes

  No

  N/A

• Spotcheck 4 items for cleanliness

• Item 1

• Item 2

• Item 3

• Item 4

• Cleaning Schedule OK to sign off? If no give details of comments left on Schedule

  Yes

  No

  N/A

• Adequate supply of paper towel for cleaning?

  Yes

  No

  N/A

• Adequate supply of clean tea-towels

  Yes

  No

  N/A

Waste Management

• Regular removal of waste from Canteen?

  Yes

  No

  N/A

Maintenance

• Any maintenance issues?

  Yes

  No

  N/A

Additional Observations

• Auditors Signature

  Sign