SimpsInns Kitchen Audit

Title Page

Kitchen Audit

Food Rooms & Equipment

Are food rooms (kitchen, dry stores, outside storage and walkin fridges and freezers) clean & tidy? Do the freezers need defrosted?
Cleanliness of the walls are they generally clean? No cracks? Are all sockets clean? Are ceiling in good repair & free from dust/mould?
Cleanliness of floors are they generally clean? Is under all units clean and free of grease? Is unit legs clean andfree from grease build up?
Is equipment clean & kept in a good condition? Mixer, blender, mircowaves, blue roll dispenser, bins etc? Are all appliances wheels cleaned?
Are all food & hand contact surfaces e.g. work surfaces, fridge handles, food probe in good condition?
Do you have separate probes for raw (red) & ready to eat foods (yellow)?
Are Simpsinns recommended cleaning chemicals available & stored correctly & are proper cleaning methods used? Check contact time with two team members
Dish washer temperature should be 82 or above? Has it been probed and descaled?

Is all food stock covered and separated to avoid any form of crosscontamination, physical and chemical contamination?
Is food in fridges/freezers dated with the Simpsinns day dot system? Is freezer food labelled with use by dates? Is there evidence of stock control?
Are dry goods stored correctly e.g. off the floor and in covered labelled containers?
Are all fridge door seals in good repair and clean?
Is your walkin fridges & freezers both clearly separated (raw & ready to eat) and each shelf labelled?
Are water containers in fridges for a probe temperature check versus digital readout?

Are raw & ready to eat foods prepared in separate areas?
Are colour coded boards being used properly and in line with company standard?
Is food waste separation system in place and being adhered to? Are recycilng bins being use correctly?
Cooling Processes is food cooled quickly, adequately controlled and monitored. Use of methods to achieve cooling within 1½ hours
Is separate cling film dispensers in place for raw and ready to eat foods
Are frozen foods defrosted safely? Defrosted on the bottom shelf of the fridge
Are staff aware of the 14 most common forms of food allergens? Where does the kitchen keep its allergen folder? How is the kitchen informed of any person in the restaurant with one of these and how do they deal with it to avoid contaminating the persons food with this allergen?
Is the salad being cleaned in the containers provided?
Is food once opened being decanted into containers and correctly labelled?

Are all kitchen team wearing clean & ironed whites and are hats being worn? Do they have the correct chef safety shoes? Are they all following personal hygiene rules?
Do wash hand basins have hot water, soap, hand towels or blue roll, sanitizer. Are the wash hand posters in place?
Hand wash check with team member
Are there any signs of pests? When did Ecolab last visit?
If any external doors/windows fitted with suitable fly screens are they in good repair?
Are insectocutors cleaned daily and working?
Are bin and outside areas clean and tidy?

Are all HACCP based temperature checks properly taken & recorded? Is the pate production process in place and adhered to?
Are the temperature recording sheets completed and signed off by the venue head and head/sous chef?
Do you have all the house rules easy accessible and all signed by current staff?
Does everyone handling food/working in the kitchen hold a Food Hygiene Elementary certificate? Are they printed and in the Kitchen Folder?
The weekly record sheet being filled out and signed off by venue head and head/sous chef?
Is the weekly cleaning schedule being adhered to?
Has wastage been recorded?
Has the senior closedown been fully completed?
Food Flash is it up to date? Is all figures in and do they match to procure wizard?
Has the allergen sheets been filled out for specialites? with a the Spec sheet, Costing sheet, Allergen sheet and a photo?
Has the kitchen maintenance sheet been used?
Are both the probe focus sheets filled in properly? (Anything sent back must be probed on entry & exit, once sent back this product get probed each time it exits the kitchen)

Is the raw prep area being followed as per instructions? (Own D10 btl,) nothing beneath the prep area, red boards, separate cling film, separate red knifes, red disposable cloth, disposable aprons)
Is the raw meat area in the walk in fridge/freezer on its own shelf with nothing beneath it?
Are the disposable aprons being used while preping raw meat?
Is raw meat stored in red containers?
Is the red jay cloth used for Raw Meat preparation only

Is any maintenance issues being logged properly on the One Drive system?
Has any issues regarding maintenance of building or equipement repairs been chased if it hasn't been fixed?

1. Name 5 instances when hand washing is required for safety reasons?
2. Name the 3 reasons why we stock rotate?
3. Between what 2 temperatures is considered to be the danger zone for food items where bacteria can multiply most effectively?
4. What is the current hot holding temperature? What is the reheat temperature?
5. What are three advantages of having a HACCP system?
6. Between what two temperatures are safely required for the storage of cooled products?
7. What are the 2 contact times for sanitising work surfaces with D10 and when do they apply
8. How long should frozen food be in the freezer for before its unable to be defrosted and served?
9. What do we use each of the coloured chopping boards for?
10. What should you do as you first enter a kitchen?
11. How do we defrost food?
12. What temperature does our dish washer need to reach for bacteria to be killed off? What should you do if it does not reach temperature?
13. If an employee has been off ill with sickness or diarrhoea, what must you do? What is the exclusion time?