Title Page
-
Prepared by
-
Document No.
-
Conducted on
-
Location
Commencement Checklist
-
Managing Chef on Duty
Kitchen
-
All benches clear, clean & sanitised
-
Cold Storage Audit complete and compliant
-
Completed by
Benchtop Equipment
-
Kitchen Scales | clean & sanitised
-
Completed by
-
Cryovac Machine | equipment clean & sanitised
-
Completed by
-
Microwave | clean & sanitised
-
Completed by
-
Dough Roller | clean & sanitised
-
Completed by
Sinks
-
Handwash Sinks | dry, clean, clear of debris
-
Handwash Sinks - Soap, Dry Paper Towel Full & Accessible
-
Food Prep Sinks | dry, clean, clear of debris
-
Photo Required
-
Fryer Ice Well | dry, clean, clear of debris
Heavy Equipment
-
Deep Fryers | filtered, clean, & topped up
-
Salamander | dry, clean, clear of debris
Bins, removed, scrubbed, relined etc
-
Recycling bin emptied
-
Kitchen Bins Empty | left for KP to scrub & line
NIghtly Cleaning (floors, cr floor etc)
-
Floor | scrubbed, dried, clear of debris (including under bench & cookline)
Equipment off
-
Fryers | Switched Off?
-
Pans Oven | Off at Front Dial
-
Pizza Oven | Off at Wall
-
Electric Oven (under pizza oven) | Off at Wall
-
Pans Oven | Off at Front Dial
-
Pans Burners | All switched off (pointing to 12 o'clock)
-
Broiler | Off on all Front Dials
-
Stockpot | lid off, turned low & skimmed of fat
Sign Off
Sign Off
-
Your Name & Signature