Safety Audit (anytime)

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

FOH & CUSTOMER FACING

• Is the visitors log available?

  Yes

  No

  N/A

• Is the olive stone sign displayed?

  Yes

  No

  N/A

• Are nuts on display without dome in place?

  Yes

  No

  N/A

• Is the nuts dome opening facing customers?

  Yes

  No

  N/A

• Can the cashier on shift explain allergy procedure?

  Yes

  No

  N/A

• Does front door have bristle strips / barrier for overnight? Are they in good condition?

  Yes

  No

  N/A

• Is cleaning rota available? Is there enough detail (PPE, Frequency, Method and Chemical)?

  Yes

  No

  N/A

• Are there any items missing from cleaning rota? (Machinery - Cocktail, Sagras etc)

  Yes

  No

  N/A

• Are all of the sinks stocked up with towels, soap and hot water available?

  Yes

  No

  N/A

• Are High chairs in a safe and good condition with the Safety sticker & numbers on all chairs?

  Yes

  No

  N/A

• Is “food & menu specification” available & upto date (March 2025)?

  Yes

  No

  N/A

• Is manager aware of allergy procedures?

  Yes

  No

  N/A

• Is soft serve machine clean?

  Yes

  No

  N/A

• Is water & ice machine(s) clean?

  Yes

  No

  N/A

• Is soft drink machine clean without any visible drinks spills?

  Yes

  No

  N/A

• Are toilets in good condition? (seat & sinks free of damage? Soap and Hand drying facilities full/working?)

  Yes

  No

  N/A

• Shine torch under all seating & under equipment, cleanliness of site sufficient?

  Yes

  No

  N/A

• Are any fire routes obstructed?

  Yes

  No

  N/A

BOH AREAS

• Are any Hand Wash Basins obstructed, ill equipped or is Hot Water too slow?

  Yes

  No

  N/A

• Correct hand washing procedures followed? (Observe Nandoca)

  Yes

  No

  N/A

• Any Detailed Cleaning required to following areas - Walls / Floors / Ceilings / Light Fittings / Cables / Doors or Doorframes / Wall-Floor Junctions / Framework Legs & Feet of equipment / Food contact surfaces / Food Prep Equipment / Fridges / Hand Contact surfaces / Filters or Canopies / Shelving or Utensil storage / Sinks (Standard for each area)

  Yes

  No

  N/A

• Any puddles or water/leaks?

  Yes

  No

  N/A

• Is everyone following uniform standards?

  Yes

  No

  N/A

• Are Front Grill gloves in good condition?

  Yes

  No

  N/A

• Are grill brushes changed regularly (Mondays for example)?

  Yes

  No

  N/A

• Are temp records complete at the time of visit? Are chicken & Rice above required temperature? (record temps in notes - below 63° without identification and action in place = Critical, if identified with action in place = Standard, is the use by/discard timeframe correct)

  Yes

  No

  N/A

• Did the griller/manager taking temps use a sanitised probe and wipe before & during?

  Yes

  No

  N/A

• Silicone basting brushes clean (before opening)?

  Yes

  No

  N/A

• Are fridges/freezer seals in good conditiong?

  Yes

  No

  N/A

• Are there any unlabelled / out of date products in cookline fridge areas? (please specify)

  Yes

  No

  N/A

• Is FIFO in place correctly? (please note anything that's not rotated)

  Yes

  No

  N/A

• Are allergy stickers available?

  Yes

  No

  N/A

• Any open food not stored in appropriate methods (including Livers)?

  Yes

  No

  N/A

• Is pre-portioning discarded from night before and not prepped before 10am?

  Yes

  No

  N/A

• Are the chopping boards/block in good condition? (Not pitted which can cause contamination)

  Yes

  No

  N/A

• Are utensils (and handles), containers and crockery in good condition?

  Yes

  No

  N/A

• Any staples or drawing pins used in food prep areas?

  Yes

  No

  N/A

• Is the cleaning equipment clean and in adequate condition?

  Yes

  No

  N/A

• Are mops & dustpan brush sets labelled correctly (red, blue, yellow)?

  Yes

  No

  N/A

• Red cleaning equipment stored in food prepared areas?

  Yes

  No

  N/A

• Is food BOH areas clean (observe for any risks of Foreign Body/Chemical/Cross contamination)?

  Yes

  No

  N/A

• Oil Tester in working condition?

  Yes

  No

  N/A

• Any chilled items left outside of fridge(s) unnecessarily?

  Yes

  No

  N/A

• Are oven seals in good condition?

  Yes

  No

  N/A

• Are there 3 probes? (Grill Area,BOH and spare)

  Yes

  No

  N/A

• Are personal phones used by food handlers in prep area?

  Yes

  No

  N/A

• Any personal items plugged in and used in prep/kitchen areas?

  Yes

  No

  N/A

• Is there a separate RAW sanitiser bottle in oven area?

  Yes

  No

  N/A

• Is raw and ready to eat food separate?

  Yes

  No

  N/A

• Walk-in Fridge and Freezer- is there detailed cleaning required to floors, walls including fan guard, shelving, ceiling? (If yes please specify the issues)

  Yes

  No

  N/A

• Any signs of out of date products in walk-in Fridge?

  Yes

  No

  N/A

• Walk-in Fridge and Freezer - any food stored on floor?

  Yes

  No

  N/A

• Are glass bottles stored on bottom shelves only?

  Yes

  No

  N/A

• Are coke machine floor, pipes, connectors and on bib boxes shelves free from build ups of syrup? <br>

  Yes

  No

  N/A

• Is new waste and recycling signage content being followed?

  Yes

  No

  N/A

• Are bins in good condition inside out and handles clean?

  Yes

  No

  N/A

• Are there two oil barrels?

  Yes

  No

  N/A

• Are sanitiser’s filled over 50% and available for use?

  Yes

  No

  N/A

• Are there chemicals stored correctly (traffic light system)?

  Yes

  No

  N/A

• Is blue roll available in griller and kitchen areas (and inside the holder not on top - is the holder clean)?

  Yes

  No

  N/A

• Are probe wipes & disposable gloves & aprons available?

  Yes

  No

  N/A

• Are oven gloves in good condition?

  Yes

  No

  N/A

OFFICE PAPERWORK

• Is manager aware where to find new safety manuals?

  Yes

  No

  N/A

• Is manager able to locate latest version of 'Enhanced Hygiene measures to control Coronavirus/Norovirus'?

  Yes

  No

  N/A

• NANDOS safety policy updated on display (With current Patrao & RSM & MD name and contact number)?

  Yes

  No

  N/A

• Is the latest Safety Comms from The Sauce displayed on staff board?

  Yes

  No

  N/A

• Is the fire evacuation plan displayed on staff board?

  Yes

  No

  N/A

• Is the fire drill in date (completed every 6 months)?

  Yes

  No

  N/A

• Is first aid box complete?

  Yes

  No

  N/A

• Are defective structural issues that are impacting safety reported to R&M?

  Yes

  No

  N/A

• Is the manager on shift able to explain the AFP & Foreign Body procedure?

  Yes

  No

  N/A

• Is the manager on shift able to explain Accident procedure?

  Yes

  No

  N/A

• Nandocas under 18 / Pregnant / Allergic to Nuts had specific RA completed?

  Yes

  No

  N/A

• Is original Fire Risk assessment available with any actions completed?

  Yes

  No

  N/A

• Is chicken donation logged every week on Foodiverse?

  Yes

  No

  N/A

• Is LOLER Certificate in date (if applicable)?

  Yes

  No

  N/A

• Is the compulsory e-learning for new Nandocas done in 2 weeks (check Thrive)?

  Yes

  No

  N/A

• Is there evidence of safety essentials sign off sheet completion (paper/workday)?

  Yes

  No

  N/A

• Are there any outstanding actions from the latest EHO visit ?

  Yes

  No

  N/A

• Is manager able to access Contego and are the visits maximum 12 weeks apart?

  Yes

  No

  N/A

• Are there any Contego recommendations not actioned? (Also check for recent completed actions and check task is complete)

  Yes

  No

  N/A

• Review last weeks HACCP, is it correct to findings in documents?

  Yes

  No

  N/A

• Is there enhanced pest control protocol in use (if needed)?

  Yes

  No

  N/A

• Is a Buddy Trainer available at the restaurant?

  Yes

  No

  N/A

• Is the weekly manager checklist complete?

  Yes

  No

  N/A