S&C Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

At the arrival

• General feedback based on the visit today

• Was the restaurant access doors securely closed on arrival if not operating?

  Yes

  No

  N/A

Storage

• Is all refrigeration units within the temperature range, fridges below 5 degrees and freezer below -12? If not is there any corrective action in place?

  Yes

  No

  N/A

• Is FIFO system been followed correctly?

  Yes

  No

  N/A

• All food properly covered?

  Yes

  No

  N/A

• Are all the products stored avoiding risks of cross contamination e.g. Raw food with good separation, Livers and Prego at bottom shelves, Livers not stored in shallow containers?

  Yes

  No

  N/A

• Are all food requiring defrost inside refrigeration units?

  Yes

  No

  N/A

• Are all food products stored off the floor?

  Yes

  No

  N/A

Storage Critical Contraventions

• Food in the fridge below 8 degrees? If is above what corrective actions are in place?

  Yes

  No

  N/A

• Raw food stored at the bottom shelves?

  Yes

  No

  N/A

• Are all the food within the manufacturer's use by date (if past date, please specify what and date marked)

  Yes

  No

  N/A

Preparation

• Are the food preparation area clean?

  Yes

  No

  N/A

• Preparation area free of any chemicals posing risk of contamination?

  Yes

  No

  N/A

• Preparation area free of any risk of physical contamination?

  Yes

  No

  N/A

• Are all food utensils properly clean and free of any dirty?

  Yes

  No

  N/A

• Cross contamination free? e.g. Grillers using plastic appron during the loading of raw chicken?

  Yes

  No

  N/A

• Are the stages of cleaning been followed correctly? Is the 30 seconds contact time been applied?

  Yes

  No

  N/A

• Are the Grillers capable to clearly explain the two stages of cleaning? e.g. First clean and after disinfect.

  Yes

  No

  N/A

• Mayo on the saladete within the cold hold temperature range of 1-5 degrees? If not, what are the systems in place to ensure mayo is discarded after 4 hours?

  Yes

  No

  N/A

Preparation critical contraventions

• Are the raw and cooked/ ready to eat food properly separated?

  Yes

  No

  N/A

• Are the work surfaces and utensils sanitised after handling raw products?

  Yes

  No

  N/A

• Nandocas hand wash observed?

  Yes

  No

  N/A

Hot hold critical

• Hot hold products (Chicken, rice and Creamy mash) held within the temperature range above 63 degrees? If not, what actions are in place?

  Yes

  No

  N/A

Hot hold

• Are smaller chicken products like wings, burgers, butterfly and thighs kept inside smaller gastronomers with lids?

  Yes

  No

  N/A

• If any chicken products or rice are within temperature below 63 degrees, is there 2 hours rule applied?

  Yes

  No

  N/A

• Hot hold closed and not left open unnecessarily?

  Yes

  No

  N/A

Back Kitchen

• Are recommendations and actions from Mitie completed?

  Yes

  No

  N/A

• Are the walls clean, including behind units?

  Yes

  No

  N/A

• Are the floors and corners clean?

  Yes

  No

  N/A

• Are the doors frame clean?

  Yes

  No

  N/A

• Framework, legs and feet of equipment clean?

  Yes

  No

  N/A

• Are all hand contact surfaces clean? e.g. Oven handle, fridge handle, chicken loading trolley?

  Yes

  No

  N/A

• Is the loading trolley clean including underneath?

  Yes

  No

  N/A

• Is the dishwasher and glass washer clean inside without any evidence of "Pink bacteria"?

  Yes

  No

  N/A

• Are the probe in clean and in good condition with wipes available?

  Yes

  No

  N/A

Walk in fridge/ Walk in freezer

• Are the walls clean?

  Yes

  No

  N/A

• Are the floors and corners clean?

  Yes

  No

  N/A

• Is the ceiling clean?

  Yes

  No

  N/A

• Clean shelves?

  Yes

  No

  N/A

Front Kitchen/ Till area

• Are the walls clean?

  Yes

  No

  N/A

• Are the floors and corners clean?

  Yes

  No

  N/A

• Framework, legs and feet of equipment clean?

  Yes

  No

  N/A

• Is the area beneath front grill clean?

  Yes

  No

  N/A

• Are the floors under the units and behind hot holding equipment clean and free of any food debris?

  Yes

  No

  N/A

• Area under the fryer generally clean and free of grease?

  Yes

  No

  N/A

• Is the toaster machine clean including the vents in front of it?

  Yes

  No

  N/A

• Are the equipment cabling clean and in good condition not posing any risk to H&S?

  Yes

  No

  N/A

Foreign body contamination

• Are glass bottles out of boxes kept inside a tray when in the walking fridge?

  Yes

  No

  N/A

• Is chopping block and working tools kept in good condition? e.g. Tong handle cracking posing potential risk of physical contamination?

  Yes

  No

  N/A

• Food preparation area free of any glass? Plastic cups should be used by food handlers.

  Yes

  No

  N/A

• Is the olive sign displayed?

  Yes

  No

  N/A

• Are the lights in food preparation area protected with diffusers?

  Yes

  No

  N/A

Cleaning procedures

• Is the cleaning rota clear and with methods of use, PPE and frequency of cleaning specified?

  Yes

  No

  N/A

• Are all the cleaning tasks signed recently and completed satisfactorily?

  Yes

  No

  N/A

• Colour coded equipment kept separated e.g. Red mops away of food preparation area?

  Yes

  No

  N/A

Equipment/ Structure

• Are the oven seals and fridge seals in good condition and not cracked?

  Yes

  No

  N/A

• Is hot water available on site?

  Yes

  No

  N/A

• Are all floors, walls and ceilings in good condition not posing any H&S risks nor making cleaning difficult?

  Yes

  No

  N/A

• Maintenance in the restaurant generally good?

  Yes

  No

  N/A

Personal Hygiene

• Is the hand wash sink in customer's and back of house areas fully equipped with soap, hand towels and hot water?

  Yes

  No

  N/A

• Is the hand wash sink with easy access without any obstruction?

  Yes

  No

  N/A

• Correct hand wash procedures been followed?

  Yes

  No

  N/A

• Are Grillers and coordinators wearing caps and appropriate approns?

  Yes

  No

  N/A

• No jewellery been used, if so, only plain ring or sleeper earrings?

  Yes

  No

  N/A

Restaurant area

• Are the floor clean and free of any food debris?

  Yes

  No

  N/A

• Yoghurt machine clean including side tray and vents?

  Yes

  No

  N/A

• Is ice machine clean?

  Yes

  No

  N/A

• Cupboard under the coke machine clean, free of liquid, syrup or food debris?

  Yes

  No

  N/A

• High chairs clean and with safety sticker behind?

  Yes

  No

  N/A

Customer toilets

• Hand wash basin clean?

  Yes

  No

  N/A

• Are the walls, floors and ceiling clean including the air conditioning vents?

  Yes

  No

  N/A

• Toilet bowls clean?

  Yes

  No

  N/A

• Soap available and hand dryer clean and in good working condition?

  Yes

  No

  N/A

Pest Control

• Is the site clear of any evidence of pest activities evidence e.g. Mice droppings?

  Yes

  No

  N/A

• If there is activity, is the pest sighting sheet in use?

  Yes

  No

  N/A

• Is the bin room area or backyard clean and tidy?<br>

  Yes

  No

  N/A

Office

• Is HACCP documentation in order with all actions followed? The past 13 HACCP should be located in the file.

  Yes

  No

  N/A

• Food and Safety on e-learning completed in within 8 weeks of new Nandoca started?

  Yes

  No

  N/A

Allergy Management

• Is the food specification book available?

  Yes

  No

  N/A

• Is the duty Manager able to explain allergy enquiry procedure as per the Safety Manual?

  Yes

  No

  N/A

• Allergy flags available?

  Yes

  No

  N/A