Site Audit BP

• Site conducted

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• Conducted on

  Date

• Prepared by

• Location
  Address

• Have all shift reports and weekly admin completed to a satisfactory standard

  Yes

  No

  N/A

• Linen levels monitored and shortages reported

  Yes

  No

  N/A

• Are cleaning issues monitored and issued being reported effectively

  Yes

  No

  N/A

• Till variances kept to a min over past month? (2 points deducted for every £100 missing)

  Yes

  No

  N/A

• Are the rotas managed effectively

  Yes

  No

  N/A

• Right to work in place for all staff

  Yes

  No

  N/A

• All holidays managed well

  Yes

  No

  N/A

• Staff training scheduled and managed effectively

  Yes

  No

  N/A

• Staff briefed twice daily before shift

  Yes

  No

  N/A

• Open table booking info taken correctly and up to date

  Yes

  No

  N/A

• All bookings allocated for next two weeks

  Yes

  No

  N/A

• Telephone manner appropriate

  Yes

  No

  N/A

• All calls being answered within 3 rings

  Yes

  No

  N/A

• Proactive work on social media

  Yes

  No

  N/A

• Proactive with marketing campaigns

  Yes

  No

  N/A

• Website info 100% correct

  Yes

  No

  N/A

• Managers and chefs reviewing the reviews

  Yes

  No

  N/A

• Reviews mentioned in briefings

  Yes

  No

  N/A

• Staff drinks managed well

  Yes

  No

  N/A

• Stock variances kept within reason

  Yes

  No

  N/A

• Has a stock count happened every week on bev

  Yes

  No

  N/A

• Bar files set up correctly and info up to date

  Yes

  No

  N/A

• Has a stock count happened every week on food

  Yes

  No

  N/A

• Daily ordered being placed

  Yes

  No

  N/A

• Staff tastings arranged for briefings and menu changes with notes

  Yes

  No

  N/A

• Specials approval system followed

  Yes

  No

  N/A

• Support given if a complaint or AFP is received

  Yes

  No

  N/A

• Team displaying professional conduct and behaviours, any breeches dealt with swiftly and proactively by management

  Yes

  No

  N/A

• Petty cash receipts and invoices captured effectively and passed to HO via prescribed process

  Yes

  No

  N/A

• Ensure all team members have read and signed their contract prior to starting first shift

  Yes

  No

  N/A

• Ensure all team members have completed their RR profile in full and all sections answered

  Yes

  No

  N/A

• Have all online feedback channels been actively promoted for feedback and any negative comments communicated to HO in good time and that they and buried with more positive ones

  Yes

  No

  N/A

• Is all equipment being looked after to reduce repairs

  Yes

  No

  N/A

• Maintenance procedure followed

  Yes

  No

  N/A

• Rotas submitted on time

  Yes

  No

  N/A

• Staff coffee chats, disciplinary procedures happening

  Yes

  No

  N/A

• Recruitment needs communicated well

  Yes

  No

  N/A

• DPS form up to date and signed by JLS

  Yes

  No

  N/A

• Copy of site license stored in safe

  Yes

  No

  N/A

• All staffed trained and signed off on license restrictions and policy

  Yes

  No

  N/A

• Staff trained on external area management plan

  Yes

  No

  N/A

• EHO visit sheets, stored on SP and emailed to HO

  Yes

  No

  N/A

• First aid wall sign up to date

  Yes

  No

  N/A

• Fire marshal wall sign up to date

  Yes

  No

  N/A

• All staff trained on heater safery

  Yes

  No

  N/A

• All staff signed off on fire drills

  Yes

  No

  N/A

• All staff signed off on fire evacuation procedure and what to do in event of a fire

  Yes

  No

  N/A

• COSHH data sheets saved on SP

  Yes

  No

  N/A

• PAT testing up to date on all equipment in use by site

  Yes

  No

  N/A

• All routine compliance checks up to date, such as fire inspection, duct cleaning

  Yes

  No

  N/A

• Staff files on RR up to date

  Yes

  No

  N/A

• Allergen sheets up to date

  Yes

  No

  N/A

• Daily checklists filled out

  Yes

  No

  N/A

• Weekly checklists filled out

  Yes

  No

  N/A

• All training documents up to date

  Yes

  No

  N/A

• Staff up to date on flow modules

  Yes

  No

  N/A

• Site training managed well

  Yes

  No

  N/A

• Group training sessions planned or up to date

  Yes

  No

  N/A

• Daily safe checks complete

  Yes

  No

  N/A

• Trade report variances resolved

  Yes

  No

  N/A

• Till count checks complete

  Yes

  No

  N/A

• Key holder list up to date

  Yes

  No

  N/A

• Manager key sign outs complete and supplier records up to date

  Yes

  No

  N/A

• Quarterly stocktake of equipment done

  Yes

  No

  N/A

• Stock takes saved on SP for all departments

  Yes

  No

  N/A

• Fire system checks complete in log book

  Yes

  No

  N/A

• Disabled toilet alarm checks complete in fire log book

  Yes

  No

  N/A

• Emergency light checks complete in fire log book

  Yes

  No

  N/A

• All fire extinguishers clean and safety pins intact

  Yes

  No

  N/A

• All fire extinguishers in correct place next to correct signs

  Yes

  No

  N/A

• All fire evacuation routes clear

  Yes

  No

  N/A

• All fire doors not propped open

  Yes

  No

  N/A

• Incident book up to date with any accidents, refusals or challenge 25 policy checks

  Yes

  No

  N/A

Bar

• First aid kit full

  Yes

  No

  N/A

• Front and back bar areas clean

  Yes

  No

  N/A

• Glassware shelving clean

  Yes

  No

  N/A

• Low level and cupboard storage areas clean

  Yes

  No

  N/A

• Bar snack menus printed off and available to hand to guests

  Yes

  No

  N/A

• Coffee area clean and organised including the machine

  Yes

  No

  N/A

• Premises license on display

  Yes

  No

  N/A

• Were the bins cleaned to a good standard

  Yes

  No

  N/A

• Were the sinks cleaned to a good standard

  Yes

  No

  N/A

• Fridges clean, including the seals, handles, glass and inside shelves and fans not blocked

  Yes

  No

  N/A

• The floor clean behind the bar

  Yes

  No

  N/A

• Glass washer clean, chemical levels topped up

  Yes

  No

  N/A

• Bar equipment being looked after

  Yes

  No

  N/A

• Bar bulbs and high level shelving clean and dust free

  Yes

  No

  N/A

• Wine list and drinks list available if guest requests

  Yes

  No

  N/A

• Frames on bar clean

  Yes

  No

  N/A

• All opened bottles of wine marked with date opened

  Yes

  No

  N/A

• At time of visit all beer available and ales at a good standard

  Yes

  No

  N/A

• Gas bottles secure in cellar

  Yes

  No

  N/A

• Good signs of stock rotation

  Yes

  No

  N/A

• All bottled products in date

  Yes

  No

  N/A

• Ice scoop kept in sanitiser

  Yes

  No

  N/A

• Cellar floor clean

  Yes

  No

  N/A

• Ice machine clean, including inside, outside, the seal and filter

  Yes

  No

  N/A

• Sump pumps working and clean pits

  Yes

  No

  N/A

• All packaging and waste removed from cellar

  Yes

  No

  N/A

• Good management of empty kegs

  Yes

  No

  N/A

• Appropriate stock levels in house

  Yes

  No

  N/A

Dining areas

• Tables set up to standard

  Yes

  No

  N/A

• Till stations clean, organised and topped up

  Yes

  No

  N/A

• Dining room floor clean

  Yes

  No

  N/A

• Chair and table legs clean

  Yes

  No

  N/A

• Lightbulbs and fittings working and clean

  Yes

  No

  N/A

• Salt and pepper grinders topped up and working

  Yes

  No

  N/A

• Condiments prepped, clean and labelled

  Yes

  No

  N/A

• All tables steady and not wobbly

  Yes

  No

  N/A

• Specials slips clean and worded correctly

  Yes

  No

  N/A

• All menus clean

  Yes

  No

  N/A

• Briefings thorough, concise and informative with incentives running

  Yes

  No

  N/A

• Ashtrays clean and out in place

  Yes

  No

  N/A

• Menu box up to date and clean

  Yes

  No

  N/A

• Outside tables wiped/set up when appropriate

  Yes

  No

  N/A

• Heat lamps switched on ready to be used

  Yes

  No

  N/A

• Ground free of cigarette ends

  Yes

  No

  N/A

• Woodwork and paintwork outside clean

  Yes

  No

  N/A

• Grounds free of any rubbish/debris including car park

  Yes

  No

  N/A

• Glass and brass plates clean and smear free

  Yes

  No

  N/A

• Bin area clean, organised and no pallets/mushroom crates left out

  Yes

  No

  N/A

• All chefs and porters wearing correct trousers

  Yes

  No

  N/A

• All chefs and porters wearing correct safety shoes. Not trainers or crocs

  Yes

  No

  N/A

• All porters in correct topwear

  Yes

  No

  N/A

• No visible jewellery

  Yes

  No

  N/A

• Kitchen linen managed well and no FOH cloths in use

  Yes

  No

  N/A

• Is the H&S manual signed by HC

  Yes

  No

  N/A

• Staff food cooked daily, healthy and balanced

  Yes

  No

  N/A

• First aid box complete in kitchen

  Yes

  No

  N/A

• Any accidents recorded

  Yes

  No

  N/A

• All notices posted above any hazardous equipment

  Yes

  No

  N/A

• New and old oil stored correctly

  Yes

  No

  N/A

• All hand wash sinks clean, soap full and blue roll in dispenser units

  Yes

  No

  N/A

• If EHO were to do an inspection would kitchen pass with 5 stars

  Yes

  No

  N/A

• Walls and floors under units clean

  Yes

  No

  N/A

• Fire blanket in kitchen where it should be

  Yes

  No

  N/A

• External rubbish bins correctly used

  Yes

  No

  N/A

• Rubbish disposed of correctly in kitchen, one for food waste, once for general waste

  Yes

  No

  N/A

• All storage areas clean in kitchen

  Yes

  No

  N/A

• Checklists in use while audit taking place

  Yes

  No

  N/A

• Flowers present, water clean and topped up

  Yes

  No

  N/A

• Are all guest toilets cleaned to a high standard

  Yes

  No

  N/A

• Regular toilet checks happening during service, at least once every 30-60 mins, toilet paper and soap full

  Yes

  No

  N/A

• Baby change table in working order

  Yes

  No

  N/A

• Office doors shut/locked when not in use

  Yes

  No

  N/A

• Fruit flies well controlled

  Yes

  No

  N/A

• Private rooms/event spaces ready for show around

  Yes

  No

  N/A

• Marketing posters up to date

  Yes

  No

  N/A

• Insurance, health and safety poster and fire evacuation procedure up in back of house areas

  Yes

  No

  N/A

• Staff rooms kept in good condition, odour free and tidy

  Yes

  No

  N/A

• Cellar temperature good

  Yes

  No

  N/A

• All storage areas clean and tidy

  Yes

  No

  N/A

• Chemicals stored correctly

  Yes

  No

  N/A

• Monthly offer brief displayed for all staff to see

  Yes

  No

  N/A

• Cctv in working order with USBs should police request footage

  Yes

  No

  N/A

• Managers wearing appropriate clothing

  Yes

  No

  N/A

• Staff on duty wearing clean uniforms

  Yes

  No

  N/A

• Uniform policy being followed

  Yes

  No

  N/A

• Manager presence on floor

  Yes

  No

  N/A

• All staff smiling

  Yes

  No

  N/A

• Up to date wine descriptions ready to hand to new staff and a copy available in staff area

  Yes

  No

  N/A

• Quiz a staff member on one of the wines. Food matching and describe style

  Yes

  No

  N/A

• Cocktail method sheets up to date, clean and in bar bible

  Yes

  No

  N/A

• Quiz a staff member on one of the cocktails, method and ingredients

  Yes

  No

  N/A

• Quiz a staff member on 3 dishes

  Yes

  No

  N/A

• Quiz a staff member on current offers

  Yes

  No

  N/A

• Allergens and food tasting notes up to date

  Yes

  No

  N/A

• All staff trained on risk assessments on FSG

  Yes

  No

  N/A

• FSG complete so far for the day, by 12pm should have all morning data complete - check the cleaning list from previous day.

  Yes

  No

  N/A

• Is FSG being used properly

  Yes

  No

  N/A

• Allergen matrix available

  Yes

  No

  N/A

• Fridge/ freezer temps within correct parameters

  Yes

  No

  N/A

• Core food temps of high risk foods being recorded daily and within parameters

  Yes

  No

  N/A

• Cooling temps being recorded and within the accepted parameters of the 90mins

  Yes

  No

  N/A

• Kitchen cleaning sheet being followed correctly

  Yes

  No

  N/A

• Delivery temp and quality checks completed for each delivery

  Yes

  No

  N/A

• Probe calibrated

  Yes

  No

  N/A

• Probs wipes available and in date

  Yes

  No

  N/A

• Any pre packaged goods labelled in accordance of Natasha’s Law

  Yes

  No

  N/A

• Orders only from accredited nominated suppliers

  Yes

  No

  N/A

• Daily checks of deliveries done and any fish tags kept/recorded

  Yes

  No

  N/A

• Any delivery discrepancies resolved on the day

  Yes

  No

  N/A

• Dry stores - organised, labelled, pest proof and no cross contamination

  Yes

  No

  N/A

• Fridges - all items covered to prevent cross contamination, everything labelled, all items in date, and floors clean

  Yes

  No

  N/A

• All high risk foods in date

  Yes

  No

  N/A

• All foods labelled and in date

  Yes

  No

  N/A

• All fridges working and temp correct

  Yes

  No

  N/A

• Hand wash sinks clean, blue roll available and soap full inc. hot water

  Yes

  No

  N/A

• Are staff regularly washing their hands

  Yes

  No

  N/A

• Colour coded chopping boards in good condition and used properly

  Yes

  No

  N/A

• Kitchen utensils in good condition

  Yes

  No

  N/A

• All work surfaces clean

  Yes

  No

  N/A

• Equipment in good working order

  Yes

  No

  N/A

• No high risk foods left out at room temp

  Yes

  No

  N/A

• Line fridges clean, touch points and seals not worn or broken

  Yes

  No

  N/A

• Food cooked to 75c and recorded within the safe guidelines

  Yes

  No

  N/A

• Food reheated to 75c within guidelines and recorded

  Yes

  No

  N/A

• Food chilled within 90 mins then refrigerated and recorded within safe guidelines

  Yes

  No

  N/A

• Sanitiser sprays full in each section

  Yes

  No

  N/A

• All staff know contact time of sanitiser

  Yes

  No

  N/A

• No chemicals or cleaning agents stored near food

  Yes

  No

  N/A

• Is the tin opener clean

  Yes

  No

  N/A

• Is kitchen clean on all levels

  Yes

  No

  N/A

• Dishwasher clean, chemicals topped up

  Yes

  No

  N/A

• Staff toilets have anti bac soap and paper towels

  Yes

  No

  N/A