Safety Audit and Observations

Is waste & waste oil stored satisfactorily?

Are team smoking 3m away from doors and 5m aways from bins and waste oil?

Is bin area neat and tidy?

Are bin lids closed?

Is cardboard crushed in the bins?

No signs of pest activity?

Ladders in good order and kept locked to prevent unauthorised use?

Is day dotting/labelling satisfactory?

Are all product labelled items in date? (Premium Cordials, Coffee, Hot Chocolate etc)

Has fruit been sanitised?

Is bar shelving, matting & floor clean?

Is glass wash machine clean?

Are the filters clean?

Is the Mikrochlor changed daily?

Is the cloth policy being followed?

Is there a designated broken glass container?

Is PPE available and in a good condition?

Is there a safe walkway between kegs?

Are the gas cylinders secured?

Are all products in date and stock rotated?

Is cellar clean and tidy?

Has the cellar card been filled in?

Are team WC's clean and Wash Hand Basins fully stocked?

Are clean uniforms and personal clothing segregated?

Is the laundry room clean and tidy?

Is the tumble dryer free from lint and the poster displayed?

All cleaning cloths disposed off and not been laundered?

Are the wash hand basins clean and fully stocked? (Is the poster displayed showing how to wash hands correctly?)

Are kitchen team members in the correct uniform?

Is the dishwasher clean and operating at the correct temperature? (Press and hold the timer button to display temperatures)

Is all food covered labelled correctly and in date?

Are all raw products stored below cooked/ RTE?

Is all equipment clean?

Are floor wall junctions and under equipment clean?

Are hand contact points clean including soap dispensers and blue roll holders?

Are chopping boards in good condition and stored correctly?

Are knives stored correctly?

Is a raw prep area in operation and understood?

Is all raw prep PPE available and in use?

Are there designated raw spray bottles?

Is PPE for Greasecutter available, clean and in good condition?

Are correct coloured cloths and equipment in use?

Have products been decanted from external packaging?

Is all glass stored on the lowest shelf?

Have all opened dry goods been decanted into airtight containers?

Is all food off the floor in the freezer?

No in house freezing taking place?

Are cook matrices overwritten and displayed?

Is grill mapping poster been displayed and adhered too?

All equipment in good condition and well maintained?

Are there two robust probes and probe wipes available and in use?

Ask the chef: <br><br>What would be considered as "indirect cross contamination"?<br><br>(Answer: Flour on an Apron, Raw Meat bacteria on a yellow knife, Campylobacter on plastic curtains to walk in fridge)<br><br>What temperature does the Sunday Lunch Beef need to reach?<br><br>(Answer: 68 Degrees)<br><br>What 5 things do you need at a hand wash basin?<br><br>(Answer: Hot and Cold Water, Bin, Soap, Disposable Hand Towel, Plug)

Has good hand washing and hygiene been observed? Are the following the poster? Turning the taps off with the paper towel?

Correct use of coloured tongs, boards, knives, cloths to eliminate cross contamination risks?

No cross contamination risks identified?

Grill Mapping is in operation and understood?

Have you observed the chef's washing their hands on a regular basis? After touching raw food etc?

Are fire escape routes clear and fire doors not locked or propped open?

Is boiler room free of any storage and combustibles?

Is a fire evacuation pack available?

Are fire extinguishers at location points and serviced in the last 12 months?

Are evacuation notices displayed at each call point?

Is call point testing being rotated?

Tablet with Nintex app installed working and available?

Backup is available if tablet does not work?

Are you compliant on BlueSky Report?

Paper copies of cleaning schedule for FOH & BOH completed?

Probe and scale calibration checks have been completed and recorded Via Nintex for the period?

GM Periodic checks are completed and up to date on BlueSky?

RBM Checks completed?

Licensing folder up to date and compete (including personal license holders license)?

Are you on the staying legal report?

Are your staff files up to date?

Have all team members completed the necessary allergen training?<br>

Do you have at least 2 copies of up to date the FOH allergen guides available for guests?

Do you have an up to date gluten & milk guide available for guests?

Do the kitchen have an up to date BOH allergen guide available?

Ask a team member a question on allergen policy, did they give an appropriate response?<br>

Is there an allergen policy in place and being followed? (food prepared in a separate area, fully sanitized etc)?

Is there "The 14 allergens" poster displayed?

Is there a allergen notice displayed in your guest areas? (This should contain the following text: If you require allergen information before you place your order please ask a member of our team)

Bar snacks (e.g. nuts, chilli puffs) are not being served in glassware?<br>