ROM Kitchen Check

• Audit

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Handwashing

• Are all wash hand basins unobstructed and do they have hot and cold running water available?

  Yes

  No

  N/A

• Are all wash hand basins and taps clean and free from lime scale?

  Yes

  No

  N/A

• Is there a clean soap dispenser containing unscented liquid/spray soap available at each wash hand basin?

  Yes

  No

  N/A

• Is there an adequate supply of hand towels in a clean dispenser available at each wash hand basin?

  Yes

  No

  N/A

• Are TMs aware of the importance of using paper towels to turn off taps after hand washing? (NA for push activated or PIR taps)

  Yes

  No

  N/A

Personal Hygiene

• Are all TMs wearing clean uniform? ( jacket, apron, hat, safety shoes)

  Yes

  No

  N/A

• Are all TMs complying with jewellery and make up standards, plain wedding band, sleeper earrings, minimal make-up, no false eyelashes etc?

  Yes

  No

  N/A

• Is the Duty Manager aware of the Fitness to Work policy?

  Yes

  No

  N/A

• Is the Team Room clean and tidy?

  Yes

  No

  N/A

• Are Team Member toilets clean, tidy and provided with hand washing and drying facilities?

  Yes

  No

  N/A

Structure and cleanliness

• Is all flooring clean and in good repair?

  Yes

  No

  N/A

• Are all wall and floor junctions clean and in good repair? Behind and underneath equipment.

  Yes

  No

  N/A

• Are all walls clean and in good repair and of a surface that is readily cleanable?

  Yes

  No

  N/A

• Is there sufficient lighting to aid effective cleaning?

  Yes

  No

  N/A

• Is the cleaning equipment clean and suitable for use?

  Yes

  No

  N/A

• Is the cooking equipment clean and suitable for use? Grills, fryers, microwaves etc)

  Yes

  No

  N/A

• Is all catering equipment clean and suitable for use? Saladettes, bain Marie, hot drawers, thermodynes etc.

  Yes

  No

  N/A

• Is the dishwasher clean and in good working order? Chemicals in place and achieving 82c on the rinse cycle?

  Yes

  No

  N/A

• Is the glasswasher clean and in good working order? Chemicals in place?

  Yes

  No

  N/A

• Is the ice machine clean and in good working order? (Emptied and cleaned at least weekly)

  Yes

  No

  N/A

• Is the ice scoop stored on top of the machine in a clean lidded container?

  Yes

  No

  N/A

• Are all fridges clean, operating to temperature and I good repair? Check door seals, fridge should be operating at 8c or below.

  Yes

  No

  N/A

• Are all freezers clean, operating to temperature, in good repair and free from ice build-up? Check door seals, freezer operating at -18c or below.

  Yes

  No

  N/A

• Is the extraction canopy clean and all baffle filters in place?

  Yes

  No

  N/A

• Are all baffle filters clean and in good repair? Blanking plates present above cooking equipment.

  Yes

  No

  N/A

• Are the drip trays clean and empty?

  Yes

  No

  N/A

• Is any unused or redundant equipment clearly labelled "do not use"?

  Yes

  No

  N/A

Food Storage

• Is all ambient food stored in accordance with Company policy? (In date, sealed and labelled, off the floor)

  Yes

  No

  N/A

• Is all chilled food being stored in accordance with Company policy? (In date, covered, labelled and not posing a risk of contamination)

  Yes

  No

  N/A

• Is all frozen food being stored in accordance with Company Policy? (In date, covered, labelled and not posing a risk of contamination)

  Yes

  No

  N/A

Food Preparation

• Has the Ecoli module been fully completed and Team Members trained in its contents?

  Yes

  No

  N/A

• Is there a clearly designated raw prep area?

  Yes

  No

  N/A

• Are the controls for cross over areas being followed? (Time separation, 2 stage cleaning)

  Yes

  No

  N/A

• Is there a suitable supply of sanitiser and are Team Members aware of its contact time and shelf life? (D10 has a 30 second contact time and a 7 day shelf life)

  Yes

  No

  N/A

• Are all chopping boards in good repair and stored in line with Company Policy? (White, green, yellow separate from red, brown, blue)

  Yes

  No

  N/A

• Are all probes clean, numbered and in good working order? (Must be more than one available)

  Yes

  No

  N/A

• Is there an adequate supply of probe wipes available and are they in date?

  Yes

  No

  N/A

KRKB

• Do the daily and weekly cleaning schedules reflect the conditions found at the time of the check?

  Yes

  No

  N/A

• Are all fridge and freezer temperatures recorded correctly?

  Yes

  No

  N/A

• Are all cook and cool temperatures being recorded correctly?

  Yes

  No

  N/A

• Are any KRKB actions being recorded in Section 12 Action Log and addressed in appropriate timescales?

  Yes

  No

  N/A

Pest control

• Is there any internal pest activity at site, if so, is this being effectively managed? (Works on R&M portal and daily pest walk being undertaken and recorded)

  Yes

  No

  N/A

• Have any recommendations made by the pest control contractor been actioned? (Check pest control folder)

  Yes

  No

  N/A

• Is there adequate pest proofing in place around key entry points? (Fly screens, bristle strips in place and external doors kept closed)<br>

  Yes

  No

  N/A

External areas

• Is the backyard area secure, clean and tidy?

  Yes

  No

  N/A

• Are all refuse bin lids closed, bungs present and arranged tidily? (Food waste, general waste, and mixed recycling should be stored away from the building)

  Yes

  No

  N/A

• Is the smoking area clearly signed, away from waste bins and a suitable lidded cigarette bin provided?

  Yes

  No

  N/A

Health and Safey

• Has all recent EHO correspondence been sent to the S&S team and outstanding items actioned accordingly? Have all NSF actions been completed from the last audit?

  Yes

  No

  N/A

• Are the actions/tasks on the Fire Risk Assessment being actioned with the appropriate timescales?

  Yes

  No

  N/A

• Is the Worksafe system being correctly implemented and outstanding items actioned within appropriate timescales?

  Yes

  No

  N/A