Safety audit PM visit

Is all of the stored food covered?

Is process for food donations being followed correctly?

Is there detailed cleaning followed for chicken cooling rack?

Pulled chicken stored and labelled correctly?

First cook of pulled chicken recorded with right temp?

New HACCP in use?

Is portioning of pulled chicken happening in right prep area?

Is F.I.F.O being followed?

Are all of the temps recorded on delivery notes?

Is there oil test in use?

Are cold hold temperatures in saladette correct if not is there corrective action taken?

Are hot hold temperatures on right levels if not is there corrective action taken?

Is raw and ready to eat food stored separate?

Is cleaning rota available?

Are Nandocas following new personal hygiene rules? (Jewellery policy)

Are Nandocas wearing correct uniform/correct shoes?

Are Nandocas following no phone policy?

Are Nandocas following no personal items plugged and in use in BOH area?

Are grillers able to explain and demonstrate 2 stage cleaning?

Are grillers able to explain how many items of each product they are able to cook in the oven at the time?

Is cleaning rota fully signed?

Is manager aware when it is appropriate time to put in place enhanced cleaning measures?

If there is any defective equipment is there corrective action taken?

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

Are oven seals in good condition?

Are there 3 probes? (FOH,BOH and spare)

Is there all of food labelled correctly? If not specify findings

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

Is manager able to locate up to date version of “enhanced hygiene measures to control coronavirus/norovirus”?

Is “food & menu specification” available in digital version?

Is manager aware where to find new safety manuals?

Are all actions taken from the latest EHO/OPS visit ?

Is there cooking records incomplete if yes are corrective actions taken?

Is there griller records incomplete/with low temps if yes are correct actions taken?

Is manager able to access pest control application and are the visits maximum 12 weeks apart?

Are there all pest control recommendations actioned?

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

Is there compulsory e-learning for new Nandocas done in 2 weeks?

Is there new safety and compliance training sign off sheet completed for new and existing Nandocas (updated from October 2022)

Is cleaning in back kitchen up to standard? (If not specify the issues)

Walk-in fridge and freezer- is there detailed cleaning followed- floors, walls including fan guard, shelving, ceiling? (If not specify the issues)

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

Are bins in good condition inside out and handles clean?

Is waste and recycling signage content being followed?

Are toilet sits in good condition?

Is there soap and hot water available in all the toilets?

Are hand dryers clean?

Is manager aware of allergy policy?

Are nuts stored correctly?

Is yoghurt machine clean?

Is ice machine clean?

Is soft drink machine clean without any visible drinks spills?

Is a corrective way of glass storage followed?

Is manager aware of new glass handling risk assesment?

Are Nandocas following new glass handling?

Is manager aware of new risk assessment for deliveries?

Are there two oil barrels?

Are there chemicals stored correctly?

Is sanitiser available for use?

Is h&s “what you must know” poster available in staff area?

NANDOS safety policy updated on display? (Dated April 2023)

Are there staff meeting minutes available to see?

Is original fire risk assessment available?

Nandocas under 18/ pregnant had specific RA completed?

Is first aid box complete?

Are oven gloves in good condition?

Are High chairs numbered and good condition?

Is staff following RA for contact with heat when disposing of FOG from ovens?

Are there any lifts/hoists inspected and all of the recommendations of worked completed?

Is chicken donation logged every week?