Title Page
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Client
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Primary Contact
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Job Title
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Email
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Conducted on
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Auditor Name
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Client Address
Customer Area & Front Servery (Café)
Food Safety
1. Cleaning
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1.1 Condiment area was not clean and didn't represent Clean As You Go standards
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1.2 The baby food station was not clean and didn't represent Clean As You Go standards
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1.3 Cake/impulse/pre-packed food display areas were not clean and represent Clean As You Go standards
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1.4 Fixed & movable tables & chairs were not clean and didn't represent Clean As You Go standards
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1.5 The FOH chillers were not clean and didn't represent Clean As You Go standards
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1.6 The drinks and ice machine station were not clean and didn't represent Clean As You Go standards
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1.7 Serving areas were not clean and tidy and didn't represent Clean as you Go standards
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1.8 The floor was not clean and didn't represent Clean As You Go standards
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1.9 The walls were not clean and didn't represent Clean As You Go standards
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1.10 The ceiling was not clean and didn't represent Clean As You Go standards
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1.11 There was no Aseptopol available for use
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1.12 Aseptopol was incorrectly diluted
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1.13 Aseptopol contact time was not implemented correctly
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1.14 The storage provision for cleaning equipment was inadequate
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1.15 Cleaning equipment was in poor condition
2. Food Safety & Hygiene
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2.1 Fridges were in poor condition/were not operating at the correct temperature
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2.2 Freezers were in poor condition/were not operating at the correct temperature
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2.3 Hot-holding equipment was in poor condition/was not holding food stored inside above 65°C
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2.4 Coffee machines were in poor condition
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2.5 Drinks blenders were in poor condition
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2.6 Team members did not have hair tied back
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2.7 Team members were not following the uniform policy
People Safety
3. Cleaning
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3.1 Wet floor signage was not available
4. Structure & Maintenance
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4.1 Floor damage (broken tiles, carpet coming away etc.) requiring repair
5. Health & Safety
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5.1 FOH highchairs were defective
Regulatory
6. Operational Control
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6.1 Menu boards were not displayed or were damaged
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6.2 The allergen folder was not available with the latest version of the Allergen Matrix
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6.3 Team Members were unable to explain the Allergen process
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6.4 The allergen notice was not prominently displayed at point of sale
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6.5 Team Members were unable to explain milk jug colour coding
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6.6 Team Members were unable to demonstrate the correct process for cleaning steam wand
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6.7 There was inadequate stock rotation and implementation of FIFO
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6.8 Items were being stored beyond their use-by date
Kitchen (Café)
Food Safety
7. Cleaning
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7.1 Raw prep areas were not clean and didn't represent Clean as you Go Standards
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7.2 Ready to eat food prep areas were not clean and didn't represent Clean as you Go Standards
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7.3 Refrigerators were not maintained in a clean condition
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7.4 Freezers were not maintained in a clean condition
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7.5 Cooking equipment (ovens/induction hobs/grills) not maintained in a clean condition
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7.6 Oven canopy/extract not clean considering active production
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7.7 The equipment washing sink was not clean
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7.8 Storage area not clean and free from contamination risks
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7.9 Walls not clean considering active production
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7.10 Floor not clean considering active production
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7.11 The waste area was not clean and didn't represent Clean as you Go standards
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7.12 The storage provision for cleaning equipment was inadequate
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7.13 The storage space for chemicals was close to food and drink
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7.14 Incorrect dish washing chemicals were being used
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7.15 There was no Aseptopol available for use
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7.16 Aseptopol was incorrectly diluted
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7.17 Aseptopol contact time was not implemented correctly
8. Food Safety & Hygiene
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8.1 Team members were unable to explain defrosting methods
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8.2 Team members were unable to explain process for washing salads
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8.3 Team members were unable to explain raw food handling
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8.4 Team members were unable to explain vegan food preparation method
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8.5 Team members were unable to explain vegetarian food preparation method
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8.6 Team members were unable to explain processes for food Temperature
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8.7 Team members were unable to explain processes for food safety complaint handling
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8.8 There was inadequate equipment for raw & RTE e.g. boards, knives, cling film, sanitiser, apron
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8.9 There was no designated raw food preparation area
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8.10 Wash hand basins were not labelled for designated use
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8.11 There was no running hot and cold water/drainage was inadequate to the wash hand basin
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8.12 The hand wash basin did not have the correct Ecolab hand soap
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8.13 Wash hand basins had no blue roll/hand dryer
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8.14 2 working probe thermometers were not available
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8.15 Probes were not stored in a hygienic location
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8.16 Probe thermometer(s) were not clean
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8.17 The wipes used to sanitise the probe were the wrong type
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8.18 The wipes were out of date/dry
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8.19 Chopping boards were in poor condition/not suitably stored
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8.20 Food mixers in poor condition/not suitably stored
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8.21 Plastic jugs were in poor condition/not suitably stored
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8.22 Knives were in poor condition/not suitably stored
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8.23 There were risks of allergen contamination during food preparation and food storage
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8.24 Dishwasher, trollies and trays were in poor condition
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8.25 Fridges were in poor condition/were not operating at the correct temperature
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8.26 Freezers were in poor condition/were not operating at the correct temperature
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8.27 Raw products not kept apart from RTE products at all times during storage
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8.28 Salad decks were in poor condition/were not operating at the correct temperature
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8.29 Hot-holding equipment was in poor condition/was not holding food stored inside was above 65°C
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8.30 Microwavable containers and lids were in poor condition
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8.31 Ice containers and scoops were in poor condition
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8.32 Plates, bowls, cups and saucers, milk jugs, spoons, knives and forks were in poor condition
9. Pest Management
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9.1 If there is pest activity suitable controls should be in place
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9.2 Electrical Fly Killers suitably placed, working and clean
10. Structure & Maintenance
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10.1 Extraction systems including canopy hoods, inner and outer surfaces and filters were damaged
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10.2 Walls including behind equipment and at high-level were not damage free and impervious
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10.3 The floor including underneath equipment/wall-floor junctions was not damage free and impervious
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10.4 The ceiling and/or exposed high-level pipework was in poor condition
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10.5 There was inadequate natural and/or mechanical ventilation
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10.6 Lighting was inadequate to all work and storage areas and suitable for purpose
11. Operational Control
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11.1 Team members were not following the uniform policy
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11.2 Waste oil was inadequately managed/not taken to Tesco waste oil area/stored frozen
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11.3 There were hazards present due to the back to back operation (Shared working and storage areas)
People Safety
12. Health & Safety
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12.1 Unapproved chemicals/incorrect PPE were being used
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12.2 Grills were in poor condition/not safe to use
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12.3 Toasters were in poor condition/not safe to use
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12.4 Fryers were in poor condition/not safe to use
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12.5 Merrychefs were in poor condition/not safe to use
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12.6 Microwaves were in poor condition/not safe to use
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12.7 Induction hobs were in poor condition/not safe to use
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12.8 Bain-maries/hot holding cupboards were in poor condition/not safe to use
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12.9 Pots and pans and gastro trays were in poor condition/not safe to use
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12.10 Fryers were not labelled/in poor condition
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12.11 Team members were unable to explain the process for cleaning fryers/last date they were cleaned
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12.12 A kick stool was not available/was in poor condition/stored inappropriately
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12.13 Electrical & gas equipment was in poor condition/isolation switches not labelled/visible/accessible
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12.14 Team members were unable to explain processes for reporting of accidents/illnesses/near-misses
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12.15 Team members were unable to explain processes for safe systems of work for manual handling
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12.16 Team members were unable to explain the processes for safe cleaning of spills
13. Fire Safety
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13.1 Fire fighting equipment including wet chemical extinguishers were not suitably located/in date
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13.2 Fire signage/fire notices were not prominently displayed
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13.3 Fire doors were not kept closed/fire routes were obstructed
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13.4 Fire retardant ceiling tiles were missing
Back of House (Café)
People Safety
14. Cleaning
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14.1 Storage areas are clean and tidy and represent Clean as you Go standards
15. Health & Safety
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15.1 There were safety hazards such as trailing wires/overloaded power points
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15.2 There were safety hazards such overloaded shelves
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15.3 Cleaning equipment was in poor condition
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15.4 Wet floor signage was not available
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15.5 Dishwasher chemicals were not stored off the floor or in a suitably ventilated environment
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15.6 Team members were not signing in
16. Structure & Maintenance
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16.1 Locker and changing facilities were not available, suitable or not being used
Management Systems (Café)
Food Safety
17. Record Keeping
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17.1 Daily/weekly checks were incomplete/missing/incorrect in the Diary
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17.2 Monthly checks were incomplete/missing/incorrect in the Diary
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17.3 Probe calibration was not done once a week and recorded in the Café Diary
18. Pest Management
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18.1 Managers were unaware of the findings from Store Pest Contractor visits
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18.2 Team members were unable to explain processes for reporting pest activity
People Safety
19. Record Keeping
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19.1 The Fire Safety Logbook was unavailable/not completed
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19.2 Fire Safety Logbook training was missing/not refreshed annually and recorded on Fourth
20. Health & Safety
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20.1 The Health & Safety poster was not displayed in a prominent position BOH
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20.2 The poster was not completed with Safety Manager's details/Safety Team email/Ops Manager’s details
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20.3 The first aid box was not fully stocked/was missing
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20.4 Staff had a poor understanding the system of reporting incidents on the Link
Regulatory
21 Record Keeping
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21.1 Records were not available to show that pressure vessels have been tested
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21.2 Team members had not completed Café Safety Training within 6 weeks of their start date
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21.3 Team members were not trained in the Tesco Café Toolkit and recorded on Fourth
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21.4 Team members were not trained on the Café Diary is trained out and recorded on Fourth
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21.5 Ecolab COSHH Training was missing
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21.6 Ecolab COSHH Risk Assessments were missing
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21.7 Safety Data Sheets were missing
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21.8 Team members were unable to explain the SSOWs for slips, trips, burns, cuts and manual handling
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21.9 No new and expectant mothers' risk assessment
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21.10 Employers Liability Certificate was not displayed in a prominent position BOH
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21.11 The Café Safety Toolkit was missing
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21.12 The Safety Policy Statement was not displayed in a prominent position BOH
Completion
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Additional Comments
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De-Brief Notes
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De-brief with (Name and Signature)
