Information
Information
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Client:
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Client / Site:
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Address:
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Date:
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General Manger:
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Head Chef:
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Operations Manager:
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Prepared by
Executive Summary
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The executive summary highlights the key points from the audit, good and bad practices and critical non-conformance issues.
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Information
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Auditor Signature:
Food safety
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Comments or observations that affect Food Safety at the restaurant?
FOOD SAFETY
1.0 FOOD PREMISES DESIGN, CONSTRUCTION AND EQUIPMENT
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The site shall be of suitable size, location, construction and design to enable the production of safe and legal products. It shall be suitably maintained and controlled to ensure that conditions hazardous to food safety (e.g. pest infestation) do not occur.
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1.1 All structural surfaces are in good repair and comply with the requirements of food safety legislation. Doors and windows are sound and in good repair?
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1.2 Adequate standards of lighting, ventilation and thermal comfort are provided to all work areas. All light fittings are correctly designed and in good repair. Are light diffuser covers are fitted in food preparation areas?
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1.3 All sinks and wash hand basins are in good repair and provided with the correct facilities. A ‘Drinking Water’ tap is clearly identified and labelled?
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1.4 The flooring in all food preparation areas is of suitable material and construction, satisfactory condition allowing easy cleaning?
2.0 FOOD SAFETY MANAGEMENT DOCUMENTATION
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A spot check of all documented Due Dilligence information and a visual check of procedures and practices, from delivery to service. This includes Food Safety Policy statement, suppliers list and approval certificates, Return to Work procedures (i.e. 48hour rule).
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2.1 All food safety control records maintained correctly and in a consistent manner. The records are stored in an orderly manner for monitoring purposes. to control all CCP's adequately controlled to offer an effective due diligence defence?
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2.2 Is there an up-to date verified site specific HACCP flow diagram for high risk foods and is it suitable for the business and is the Duty Manager / Chef aware of the controls?
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2.3 Is the allergy information summary available and are staff aware of it?
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2.4 Cleaning Schedule - Cleaning is carried out in accordance with a written cleaning schedule and the control documentation is completed correctly?
3.0 CLEANING AND DISINFECTION
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3.1The Dishwash area is clean and kept as tidy as possible. The wash water is clean and changed regularly?
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3.2 Adequate supply of Hot water and sanitiser to correct dosage available?
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3.3 All equipment is maintained in a clean hygienic condition and fit for purpose?
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3.4 All parts of the structure of the food preparation and ancillary areas are maintained in a clean condition?
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3.5 All cleaning equipment is suitably maintained, clean and stored in a clean and hygienic manner (mops not stored in dirty water)?
4.0 PEST MANAGEMENT
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Uncontrolled Pest infestation is a significant cause of restaurant closure, it is vital that pest issues are managed correctly. Suitable EFK should be installed, proofing should be adequate and no obvious signs of pests infestation should be evident.
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4.1 Are pest issues suitably managed on site, have non-conformance issues been noted and have the recommendations on the pest control report been actioned?
5.0 PERSONAL HYGIENE
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Are team members changing gloves, washing hands, working in a safe manner to ensure that all food is produced to the safest and highest standard. WHB to be stocked with liquid antibacterial soap, Hot and cold water and drying facilities - suitable signage to be provided. Not consuming food or drink in kitchen. Wearing clean and laundered uniform and hat.
http://www.food.gov.uk/sites/default/files/multimedia/pdfs/publication/fitnesstoworkguide09v3.pdf -
5.1 Are the personal habits of all team members suitable and sufficient at time of audit are they following the personal hygiene rules not picking at food or 'double dipping' and wearing plasters of the correct type?
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5.2 Are hand wash facilities sufficient, fully stocked with supplies and operating at and approximate temperature of 45C?
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5.3 Are team members using the Wash hand-basin (WHB)?
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5.4 Disposable gloves should be used for the direct handling of ‘ready to eat’ foods. The gloves must not be overused or misused in a manner to cause cross-contamination?
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5.5 Are all of the chefs wearing hats in the kitchen?
6.0 WASTE AND REFUSE
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6.1 Refuse managed effectively. It is stored in a hygienic manner in the catering areas. Storage bins are fitted with foot operated lids (if required) and emptied regularly with minimal build-up?
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6.2 Is the refuse stored in a hygienic manner in the bin room area (internal or external. Storage bins are fitted with lids and emptied regularly with minimal build-up of rubbish or nuisance smells?
7.0 FOOD HYGIENE TRAINING
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7.1 All staff have received appropriate food safety training with food handlers trained to 'Level 2', General Managers, Head and Sous Chefs having achieved 'Level 3' and front of house 'Level 1'. Refresher training in place and accurate training records are maintained?
8.0 STORAGE AND LABELLING
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All food must be stored at the correct temperature and labelled with the correct 'use-by' or 'best-before' date to meet both legal and company requirements.
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8.1 Fridge: are all items suitably stored under the right conditions, labelled and dated in the fridge with good stock rotation evident FIFO?
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8.2 Freezer: are all items suitably stored, labelled and dated the freezer with good stock rotation evident - FIFO?
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8.3 Dry storage: are all items suitably stored, labelled and dated in the dry stores. The area is orderly with sufficient storage space and no foodstuffs stored on the floor. Opened packages are correctly protected within suitable containers. Is all food is adequately covered and protected from contamination during storage?
9.0 CONTAMINATION PREVENTION CONTROLS
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Effective separation between raw and RTE foods is essential through effective storage, probe wipes available and used. Effective sanitisation and controls in place to ensure food safety?
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9.1 Is separation of RAW and RTE foods in the operation adequate to control microbial contamination risks?
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9.2 Is separation of known allergens (14 Major) adequate?
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9.3 Are suitable operation controls in place to minimise the risk of contamination, effective colour coded equipment use, cleaning and safe working practices?
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9.4 Proprietary fresh produce wash should be available and used to wash salad items, fruit etc.?
10.0 FOOD SAFETY ISSUES NOTED AT SITE
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Food Safety Issue No
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Identify issues noted that may be of issue at site
Health and Safety
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Comments or observations on safety performance that need to be noted at the restaurant?
HEALTH AND SAFETY
11.0 ELECTIRCAL AND GAS SAFETY
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11.1 Gas safe equipment is visually safe, no damaged pipes noted or observed during inspection and has a gas safety inspection been completed within last 12 months?
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11.2 Electrical equipment is visually safe, no damaged cabled noted or observed?
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11.3 Has the portable electrical equipment undergone PAT testing in the last year?
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11.4 Is the electrical commissioning certificate present or 5 year fixed wiring inspection certificate?
12.0 HEALTH AND SAFETY MANAGEMENT CONTROLS AND SIGNAGE
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An overview of WPRA completion and training is undertaken. In the snapshot traceability exercise a range of risk assessments are selected against a specific employee staff file to review our legal compliance, ( WPRA, WPRA training and toolbox talk training.
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12.1 Are the site specific WPRA current, signed and available for inspection?
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12.2 have the training records been completed for all members of the team, including fire induction, WPRA training, COSHH and Manual Handling safety training?
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12.3 Have the team on site completed training commensurate with there work activity and level?
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12.4 All café sets or other 'pressurised vessels' used on site are subject to regular examination by a competent person as<br>required by The Pressure Systems Safety Regulations 2000
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12.5 Is health and safety signage adequate?
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12.6 Is a current health and safety law poster in place?
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12.7 Employers liability Insurance certificate in date and on display?
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12.8 All lifts and hoists used by staff are subject to regular LOLER examination by a competent person.
13.0 MANUAL HANDLING OPERATIONS
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13.1 Are Manual Handling operations conducted in a safe manner with no evident risks observed at the time of inspection?
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13.2 Manual Handling operations should be adequately risk assessed and documented?
14.0 FIRST AID AND ACCIDENT REPORTING
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14.2 Is the first aid kit available and adequately stocked including eye wash solution (2x 500ml bottles)?
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14.3 Are there sufficient First aiders on site?
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14.3 Accident book on site?
15.0 CHEMICAL SAFETY AND HAZARDOUS SUBSTANCES
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15.1 Are the chemicals stored in a safe manner following the traffic light system?
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15.2 Are the chemical MSDS present and available?
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15.3 Have all staff have received COSHH training either internally or from their chemical supplier within the last 12 months?
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15.4 Controls been arranged to minimise the risk from Legionella (Water testing) and or temperature recording?
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15.5 Are the controls that have been put in place to minimise the risk of Asphyxiation from CO2 in confined spaces and beer cellars sufficient?
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15.6 Are the controls that have been put in place to minimise the risk of Asbestos Suitable and sufficient, is asbestos present on the premises if YES then what controls are present?
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15.7 Is the correct PPE on site, used and stored correctly (e.g. Ear defenders, goggles gloves and masks)?
16.0 SAFE WORKING PRACTICES
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16.1 Is any equipment unsafe with obvious Safety Critical faults or defects that may lead to serious or RIDDOR reportable accidents?
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Defective Equipment
Equipment
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Defective equipment
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16.2 Are wet floor signs used in an appropriate manner?
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16.3 Is the area free from any uncontrolled spillages or trip hazards?
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16.4 are knives used and stored in a safe manner?
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16.5 Are ladders, steps or ‘elephants feet’ in good order and safe to use?.
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16.6 Are all work at height activities conducted safely or are there any significant safety failures?
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16.6 Are children adequately protected in the restaurant, high chairs checked, falls from height minimised, doors guarded if required and electrical Safety?
17 0 HEALTH AND SAFETY ISSUES NOTED AT SITE
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Health and Safety issues No
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Identify Health and Safety issues at site
Fire safety
FIRE SAFETY
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Comments or observations that affect Fire Safety at the restaurant?
18.0 FIRE SAFETY PROVISION AT RESTAURANT
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18.1 Are the mandatory weekly and monthly checks being completed and recorded in the fire log book?
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18.2 is there an upto date FRA on site for the restaurant?
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18.3 Has their been a full evacuation drill in the last 6/12 months
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18.5 Correct storage of combustibles and/or flammables?
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18.5 Is there a fire suppression system in place (Ansul/Sprinklers) and is it suitably serviced?
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18.6 Are the grease filters clean?
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18.7 Emergency exit clearly signed and access un impeded?
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18.8 Are sufficient fire extinguishers / blankets provided and are they signed, tagged, easily accessible and unblocked?
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18.9 Is there an up-to date fire emergency evacuation plan in place?
19.0 FIRE SAFETY ISSUES NOTED AT SITE
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Fire Issues
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Fire Safety issues No.
FOH/Bar and Cellar Operations
20.0 CELLAR OPERATIONS
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20.1 Ensure that the storage of barrels minimises falling risks and that all CO2 cylinders are stored adequately (chained to wall or laying flat and chocked)?
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20.2 Is the area free from STF hazards?
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20.3 Is suitable PPE availaible for using beer-line cleaner?
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20.4 Is the area free from uncontrolled electrical hazards?
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20.5 If there is a beer drop / cellar Lift then is it being used safely?
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Comments or observations that affect FOH/Bar or Cellar operations?
21.0 FRONT OF HOUSE (FOH) AND BAR SERVICES
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21.1 Are all areas of FOH or bar clean and tidy?
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21.2 Are all items suitably labelled and dated in the FOH fridge?
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21.3 Are bartenders and barbacks in suitable footwear, fully enclosed, cut resistant and waterproof?
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21.4 Are the controls suitable for the direct service of ice, no bottles stored inside ice, scoops store handle up, ice scoops for machine stored in a clean lidded container?
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21.5 If in use are water bottles disinfected after use or at a minimum daily in glass washer?
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21.6 Are Glass hazards controlled adequately to minimise the risk of contamination?
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21.7 Are staff aware of the allergen controls in place, asking customers do they have any allergens and location of allergen information?
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21.8 is there a bar cleaning schedule and temperature recording in use
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21.9 Is the weekly Front of house checklist being completed by FOH senior manager?
22.0 PUBLIC TOILET AREAS
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22.1 Is the toilet area kept clean and tidy?
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22.2 is there a separate mop for toilet area?
FOH AND BAR ISSUES NOTED AT SITE
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FOH/BAR Issues No.
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Identify issues noted at site FOH and Bar
Licencing Checks
23.0 LICENCING AND SECURITY
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23.1 Is the Designated Premises Supervisor listed?
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Who is the DPS on site
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23.2 Are the Personal Licence Holders Listed?
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23.3 Are all of the team members authorised to sell alcohol listed?
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23.4 Is the licence available for inspection and the summary on display?
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23.5 Is the correct weights and measures information on display?
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23.6 Is a refusals book and ID check record on site and in use?
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23.7 Is security provided on site (if required)
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What days are security guards provided?
SWAB TESTING
PERSON OR EQUIPMENT TESTED
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SWAB TEST RESULTS
SWABBING
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Person or equipment
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Details
