RTG AM check

• Document No.

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

FS1

• Deliveries checked, all info recorded within tolerances

  Pass

  Fail

  N/A

• Meat stored correctly in Walk-In/ Main fridge - bottom shelf away from other products in date

  Yes

  No

  N/A

• Cooking & Cooling - cooling temps recorded (check date made on cooked sauces) temp achieved within 90 mins - corrective actions if different

  Yes

  No

  N/A

FS2

• Fridge Temps - all fridges recorded, product named, recorded and can be found in fridge, temp recorded 3 times per day. Fridges or freezers out of action recorded.

  Yes

  No

  N/A

FS3

• Probe calibration - all probes calibrated and recorded +/- 1 degree Celsius

  Yes

  No

  N/A

• Non Beef Tests - complete and appropriate to items that have been served n/a recorded where no sales of that product on shift.

  Yes

  No

  N/A

• Standardisation Tests - MR standardisation tests complete for all shifts with corrective actions

  Yes

  No

  N/A

FS4

• Random Burger Tests - sheet complete to date, any temp under 67 degrees Celsius marked with an asterisk, temps consistent with GBK standards and signed

  Yes

  No

  N/A

Burgers in service fridges

• Burgers decanted onto green trays (for service) Trays covered when not in use, date label and batch code under tray, kept on top shelf or in burger drawer) RAW only fridge (held under 5oc)

  Pass

  Fail

  N/A

Out of Date Food & Labelling

• GBK shelf life guide being adhered to. No out of date products found. No extending of shelf lives

  Pass

  Fail

  N/A

Raw Meat Preparation

• Raw chicken prepared (morning) in raw meat prep area. Chef wears gloves, disposable apron, regular hand washing, in date, held under 5oc<br>

  Pass

  Fail

  N/A

Personal Hygiene

• All food handlers must demonstrate good personal hygiene practices – adhering to uniform policy, no outside clothing in kitchen, no jewellery, long hair tide back, hats and hair nets worn.<br>Effective regular hand washing observed at all times (check hand basin soap, blue roll, hand wash only sign), hot water available

  Pass

  Fail

  N/A

4 Hour Rule

• Is GBK’s 4 hour rule being followed? Are their timings on the sauces? Are sauces on wastage from previous days? (verbal & observational checks) <br>

  Pass

  Fail

  N/A

Cross Contamination

• Ensure correct utensils are being used; separation of raw and ready to eat food is observed. Colour coding systems being followed. Verbal / Visual checks to ensure chefs understanding of cross contamination<br>

  Pass

  Fail

  N/A

Medium Rare

• Ask chef to cook MR burger it should reach 67oC check temp and cookedness vs standardisation sheet

  Yes

  No

  N/A

Medium

• Ask chef to cook M burger it should reach 69 oC check temp and cookedness vs FS4

  Yes

  No

  N/A