Title Page

  • Site conducted

  • Client

  • Primary Contact

  • Job Title

  • Email

  • Conducted on

  • Auditor Name

  • Client Address

Customer Area & Front Servery (Café)

Food Safety

1. Cleaning

  • 1.1 Condiment area was not clean and didn't represent Clean As You Go standards

  • 1.2 The baby food station was not clean and didn't represent Clean As You Go standards

  • 1.3 Cake/impulse/pre-packed food display areas were not clean and represent Clean As You Go standards

  • 1.4 Fixed & movable tables & chairs were not clean and didn't represent Clean As You Go standards

  • 1.5 The FOH chillers were not clean and didn't represent Clean As You Go standards

  • 1.6 The drinks and ice machine station were not clean and didn't represent Clean As You Go standards

  • 1.7 Serving areas were not clean and tidy and didn't represent Clean as you Go standards

  • 1.8 The floor was not clean and didn't represent Clean As You Go standards

  • 1.9 The walls were not clean and didn't represent Clean As You Go standards

  • 1.10 The ceiling was not clean and didn't represent Clean As You Go standards

  • 1.11 There was no Aseptopol available for use

  • 1.12 Aseptopol was incorrectly diluted

  • 1.13 Aseptopol contact time was not implemented correctly

  • 1.14 The storage provision for cleaning equipment was inadequate

  • 1.15 Cleaning equipment was in poor condition

2. Food Safety & Hygiene

  • 2.1 Fridges were in poor condition/were not operating at the correct temperature

  • 2.2 Freezers were in poor condition/were not operating at the correct temperature

  • 2.3 Hot-holding equipment was in poor condition/was not holding food stored inside above 65°C

  • 2.4 Coffee machines were in poor condition

  • 2.5 Drinks blenders were in poor condition

  • 2.6 Team members did not have hair tied back

  • 2.7 Team members were not following the uniform policy

People Safety

3. Cleaning

  • 3.1 Wet floor signage was not available

4. Structure & Maintenance

  • 4.1 Floor damage (broken tiles, carpet coming away etc.) requiring repair

5. Health & Safety

  • 5.1 FOH highchairs were defective

Regulatory

6. Operational Control

  • 6.1 Menu boards were not displayed or were damaged

  • 6.2 The allergen folder was not available with the latest version of the Allergen Matrix

  • 6.3 Team Members were unable to explain the Allergen process

  • 6.4 The allergen notice was not prominently displayed at point of sale

  • 6.5 Team Members were unable to explain milk jug colour coding

  • 6.6 Team Members were unable to demonstrate the correct process for cleaning steam wand

  • 6.7 There was inadequate stock rotation and implementation of FIFO

  • 6.8 Items were being stored beyond their use-by date

Kitchen (Café)

Food Safety

7. Cleaning

  • 7.1 Raw prep areas were not clean and didn't represent Clean as you Go Standards

  • 7.2 Ready to eat food prep areas were not clean and didn't represent Clean as you Go Standards

  • 7.3 Refrigerators were not maintained in a clean condition

  • 7.4 Freezers were not maintained in a clean condition

  • 7.5 Cooking equipment (ovens/induction hobs/grills) not maintained in a clean condition

  • 7.6 Oven canopy/extract not clean considering active production

  • 7.7 The equipment washing sink was not clean

  • 7.8 Storage area not clean and free from contamination risks

  • 7.9 Walls not clean considering active production

  • 7.10 Floor not clean considering active production

  • 7.11 The waste area was not clean and didn't represent Clean as you Go standards

  • 7.12 The storage provision for cleaning equipment was inadequate

  • 7.13 The storage space for chemicals was close to food and drink

  • 7.14 Incorrect dish washing chemicals were being used

  • 7.15 There was no Aseptopol available for use

  • 7.16 Aseptopol was incorrectly diluted

  • 7.17 Aseptopol contact time was not implemented correctly

8. Food Safety & Hygiene

  • 8.1 Team members were unable to explain defrosting methods

  • 8.2 Team members were unable to explain process for washing salads

  • 8.3 Team members were unable to explain raw food handling

  • 8.4 Team members were unable to explain vegan food preparation method

  • 8.5 Team members were unable to explain vegetarian food preparation method

  • 8.6 Team members were unable to explain processes for food Temperature

  • 8.7 Team members were unable to explain processes for food safety complaint handling

  • 8.8 There was inadequate equipment for raw & RTE e.g. boards, knives, cling film, sanitiser, apron

  • 8.9 There was no designated raw food preparation area

  • 8.10 Wash hand basins were not labelled for designated use

  • 8.11 There was no running hot and cold water/drainage was inadequate to the wash hand basin

  • 8.12 The hand wash basin did not have the correct Ecolab hand soap

  • 8.13 Wash hand basins had no blue roll/hand dryer

  • 8.14 2 working probe thermometers were not available

  • 8.15 Probes were not stored in a hygienic location

  • 8.16 Probe thermometer(s) were not clean

  • 8.17 The wipes used to sanitise the probe were the wrong type

  • 8.18 The wipes were out of date/dry

  • 8.19 Chopping boards were in poor condition/not suitably stored

  • 8.20 Food mixers in poor condition/not suitably stored

  • 8.21 Plastic jugs were in poor condition/not suitably stored

  • 8.22 Knives were in poor condition/not suitably stored

  • 8.23 There were risks of allergen contamination during food preparation and food storage

  • 8.24 Dishwasher, trollies and trays were in poor condition

  • 8.25 Fridges were in poor condition/were not operating at the correct temperature

  • 8.26 Freezers were in poor condition/were not operating at the correct temperature

  • 8.27 Raw products not kept apart from RTE products at all times during storage

  • 8.28 Salad decks were in poor condition/were not operating at the correct temperature

  • 8.29 Hot-holding equipment was in poor condition/was not holding food stored inside was above 65°C

  • 8.30 Microwavable containers and lids were in poor condition

  • 8.31 Ice containers and scoops were in poor condition

  • 8.32 Plates, bowls, cups and saucers, milk jugs, spoons, knives and forks were in poor condition

9. Pest Management

  • 9.1 If there is pest activity suitable controls should be in place

  • 9.2 Electrical Fly Killers suitably placed, working and clean

10. Structure & Maintenance

  • 10.1 Extraction systems including canopy hoods, inner and outer surfaces and filters were damaged

  • 10.2 Walls including behind equipment and at high-level were not damage free and impervious

  • 10.3 The floor including underneath equipment/wall-floor junctions was not damage free and impervious

  • 10.4 The ceiling and/or exposed high-level pipework was in poor condition

  • 10.5 There was inadequate natural and/or mechanical ventilation

  • 10.6 Lighting was inadequate to all work and storage areas and suitable for purpose

11. Operational Control

  • 11.1 Team members were not following the uniform policy

  • 11.2 Waste oil was inadequately managed/not taken to Tesco waste oil area/stored frozen

  • 11.3 There were hazards present due to the back to back operation (Shared working and storage areas)

People Safety

12. Health & Safety

  • 12.1 Unapproved chemicals/incorrect PPE were being used

  • 12.2 Grills were in poor condition/not safe to use

  • 12.3 Toasters were in poor condition/not safe to use

  • 12.4 Fryers were in poor condition/not safe to use

  • 12.5 Merrychefs were in poor condition/not safe to use

  • 12.6 Microwaves were in poor condition/not safe to use

  • 12.7 Induction hobs were in poor condition/not safe to use

  • 12.8 Bain-maries/hot holding cupboards were in poor condition/not safe to use

  • 12.9 Pots and pans and gastro trays were in poor condition/not safe to use

  • 12.10 Fryers were not labelled/in poor condition

  • 12.11 Team members were unable to explain the process for cleaning fryers/last date they were cleaned

  • 12.12 A kick stool was not available/was in poor condition/stored inappropriately

  • 12.13 Electrical & gas equipment was in poor condition/isolation switches not labelled/visible/accessible

  • 12.14 Team members were unable to explain processes for reporting of accidents/illnesses/near-misses

  • 12.15 Team members were unable to explain processes for safe systems of work for manual handling

  • 12.16 Team members were unable to explain the processes for safe cleaning of spills

13. Fire Safety

  • 13.1 Fire fighting equipment including wet chemical extinguishers were not suitably located/in date

  • 13.2 Fire signage/fire notices were not prominently displayed

  • 13.3 Fire doors were not kept closed/fire routes were obstructed

  • 13.4 Fire retardant ceiling tiles were missing

Back of House (Café)

People Safety

14. Cleaning

  • 14.1 Storage areas are clean and tidy and represent Clean as you Go standards

15. Health & Safety

  • 15.1 There were safety hazards such as trailing wires/overloaded power points

  • 15.2 There were safety hazards such overloaded shelves

  • 15.3 Cleaning equipment was in poor condition

  • 15.4 Wet floor signage was not available

  • 15.5 Dishwasher chemicals were not stored off the floor or in a suitably ventilated environment

  • 15.6 Team members were not signing in

16. Structure & Maintenance

  • 16.1 Locker and changing facilities were not available, suitable or not being used

Management Systems (Café)

Food Safety

17. Record Keeping

  • 17.1 Daily/weekly checks were incomplete/missing/incorrect in the Diary

  • 17.2 Monthly checks were incomplete/missing/incorrect in the Diary

  • 17.3 Probe calibration was not done once a week and recorded in the Café Diary

18. Pest Management

  • 18.1 Managers were unaware of the findings from Store Pest Contractor visits

  • 18.2 Team members were unable to explain processes for reporting pest activity

People Safety

19. Record Keeping

  • 19.1 The Fire Safety Logbook was unavailable/not completed

  • 19.2 Fire Safety Logbook training was missing/not refreshed annually and recorded on Fourth

20. Health & Safety

  • 20.1 The Health & Safety poster was not displayed in a prominent position BOH

  • 20.2 The poster was not completed with Safety Manager's details/Safety Team email/Ops Manager’s details

  • 20.3 The first aid box was not fully stocked/was missing

  • 20.4 Staff had a poor understanding the system of reporting incidents on the Link

Regulatory

21 Record Keeping

  • 21.1 Records were not available to show that pressure vessels have been tested

  • 21.2 Team members had not completed Café Safety Training within 6 weeks of their start date

  • 21.3 Team members were not trained in the Tesco Café Toolkit and recorded on Fourth

  • 21.4 Team members were not trained on the Café Diary is trained out and recorded on Fourth

  • 21.5 Ecolab COSHH Training was missing

  • 21.6 Ecolab COSHH Risk Assessments were missing

  • 21.7 Safety Data Sheets were missing

  • 21.8 Team members were unable to explain the SSOWs for slips, trips, burns, cuts and manual handling

  • 21.9 No new and expectant mothers' risk assessment

  • 21.10 Employers Liability Certificate was not displayed in a prominent position BOH

  • 21.11 The Café Safety Toolkit was missing

  • 21.12 The Safety Policy Statement was not displayed in a prominent position BOH

Completion

  • Additional Comments

  • De-Brief Notes

  • De-brief with (Name and Signature)

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