What day part did you visit?
Before Service
During Service
Ask Chef to standardise
Achieved above 67 deg C within 6 to 7.5 mins
did not acheive 67 deg C within 6 to 7.5 mins re-standardised
did not achieve 67 deg C within 6-7.5 mins failed to re-standardise
Were all Medium Rare Burgers probed?
Yes all achieved min 67 deg C
Yes some did not achieve 67 deg C but action taken
Some did not achieve min 67 deg C but were served
Some MR burgers were not probed
Order a MR beef burger or ask a patty to be cooked for you
Temp was checked and reached 67 deg C, on opening patty was cooked and seasoned correctly
Temp was checked did not reach 67 deg C but corrective action taken
Temp was not checked or did not reach 67 deg C and no corrective action taken
Temp was checked was over 67 deg C but patty was over cooked
Were all delivery temp slips for the week available and within temp range?
All temp slips available and attached to FS1
All or some missing
Were the temps..
Select
All between 0 deg C and 5 deg C no action needed
Temps out of range but probed temps within range complaint raised with FD
Temps out of range but probed temps within range no complaint raised
Temps out of range not probed High Risk items quarantine process followed
Delivery temps out of range quarantine process not followed
Temp between 5 & 8 deg C complaint raised
Temp between 5 and 8 deg C no complaint raised
All between 0 deg C and 5 deg C no action needed Temps out of range but probed temps within range complaint raised with FD Temps out of range but probed temps within range no complaint raised Temps out of range not probed High Risk items quarantine process followed Delivery temps out of range quarantine process not followed Temp between 5 & 8 deg C complaint raised Temp between 5 and 8 deg C no complaint raised
Were probed temps recorded and within range
Select
All recorded and within range less than 5 deg C
Recorded but >5 deg C <8 deg C complaint raised
Recorded > 8 deg C product rejected
Recorded > 8 deg C not rejected
Not recorded quarantine process followed
Not recorded quarantine process not followed
All recorded and within range less than 5 deg C Recorded but >5 deg C <8 deg C complaint raised Recorded > 8 deg C product rejected Recorded > 8 deg C not rejected Not recorded quarantine process followed Not recorded quarantine process not followed
Were all other temps on slips within range?
Select
All between 0 deg C and 5 deg C no action needed
Temps out of range but probed temps within range complaint raised with FD
Temps out of range but probed temps within range no complaint raised
Temps out of range not probed High Risk items quarantine process followed
Delivery temps out of range quarantine process not followed
Temp between 5 & 8 deg C complaint raised
Temp between 5 and 8 deg C no complaint raised
All between 0 deg C and 5 deg C no action needed Temps out of range but probed temps within range complaint raised with FD Temps out of range but probed temps within range no complaint raised Temps out of range not probed High Risk items quarantine process followed Delivery temps out of range quarantine process not followed Temp between 5 & 8 deg C complaint raised Temp between 5 and 8 deg C no complaint raised
Were all FS docs completed correctly and in order including the current copy of Food Safety Manual being available?
link copied
Graham THOMLINSON
RTG the Dovecote Years
Once complete email to rtg@gbk.co.uk & the restaurant
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