Squareguys Restaurant critical check

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Front door and frame clean , glass and Entrance mat clean

  Yes

  No

  N/A

• Uniform standards hats on Brand standard shirt and trousers and Hat the right way round

  Yes

  No

  N/A

Lobby

• High chairs strap working and clean , high chair secure

  Yes

  No

  N/A

• No chemicals left out in the lobby

  Yes

  No

  N/A

• Condiments unit no build up under pots /Serviettes dispenser

  Yes

  No

  N/A

• Stop and look at the counter from customer point of view , does it look organised and professional (no excessive stock)

  Yes

  No

  N/A

• Display drinks , hot cabinet and cake dispensers clean stocked up , correct labels

  Yes

  No

  N/A

• Picture frames are free from dust and in good repair

  Yes

  No

  N/A

• Lobby floor is clean free from crumbs , table base and chair legs clean . Tables are cleared with 2 min of customer vacating the table.

  Yes

  No

  N/A

Customer Toilets

• Toilet seat is secure

  Yes

  No

  N/A

• Hand dryer is working

  Yes

  No

  N/A

• No build up underside of soap dispenser and sinks

  Yes

  No

  N/A

• no build up under dryer on the tiles

  Yes

  No

  N/A

• Support arms secure not loose

  Yes

  No

  N/A

• Disable toilet alarm test and ensure working

  Yes

  No

  N/A

• Fully stocked with Antibacterial soap , toilet tissue and water

  Yes

  No

  N/A

• Floor clean, tiles clean and free of dust

  Yes

  No

  N/A

• Towel bowl is clean no build up limescale

  Yes

  No

  N/A

Front behind counter

• Check hand wash : Hot water, dispenser full hand towel available and no build up underside of pumps

  Yes

  No

  N/A

• Check ice machine is clean and free from mould. If mould turn off do not use and clean three step

  Yes

  No

  N/A

• Dates

  Yes

  No

  N/A

• check dates on display cabinets, cup, fridge and veg (mint) . Containers are closed

  Yes

  No

  N/A

• syrups are dated and no old sticker removed

  Yes

  No

  N/A

• Thermometer front working check with ice and water

  Yes

  No

  N/A

• Check karak chaii, pink chaii and coffee

  Yes

  No

  N/A

• Frappe station and utensils clean and chaii urns clean

  Yes

  No

  N/A

• Green and red tongs are available for use and are stored separately and team know to use them correctly

  Yes

  No

  N/A

• Delivery receipts have been checked by packer and signed

  Yes

  No

  N/A

• Blue rolls are in the dispensers

  Yes

  No

  N/A

• Person in front cleaning lobby when free, or calling someone to clean if busy

  Yes

  No

  N/A
Middle of house

• Check temperature of thermometer and communicate with cook to use for every butter chicken roll and chicken sausage once cook .Temperature must be above 75C

  Yes

  No

  N/A

• check hand wash station :water temp above 41C, paper stocked up, anti- bacterial soap . Hand wash is clean and used for hand wash only

  Yes

  No

  N/A

• Butter chicken roll cooked and made correctly

  Yes

  No

  N/A

• check dates and all containers are closed

  Yes

  No

  N/A

• veg and none veg clearly labelled and right tools set up and used

  Yes

  No

  N/A

• Hand wash carried out every 20 minutes and sanitation of station every 20 minutes

  Yes

  No

  N/A

• Hand wash timer working and on

  Yes

  No

  N/A

• Hand are washed after touching hair face, picking stuff from floor

  Yes

  No

  N/A

• All fridges and freezer right temperature

  Yes

  No

  N/A

Hob station

• Check thermometer is working with ice

  Yes

  No

  N/A

• hobs are clean and working

  Yes

  No

  N/A

• Water filter is clean and does not need a descale clean

  Yes

  No

  N/A

• Check all dates make sure no old stickers are removed.

  Yes

  No

  N/A

• Vegetable is covered after use

  Yes

  No

  N/A

• all products are prepared to standard coach if not to standard

  Yes

  No

  N/A

• Product is prepared using measuring containers and not the paper containers

  Yes

  No

  N/A

• Meals eat in are served in the steel bowels

  Yes

  No

  N/A

• meals are packed according to brand standard coach

  Yes

  No

  N/A

• Once delivery is packed it is checked and receipt is ticked and signed

  Yes

  No

  N/A

• Gloves black are clean and no holes

  Yes

  No

  N/A

• All equipment is working and logged if not working

  Yes

  No

  N/A

• Sausage temperature is checked every cook and and above 75c

  Yes

  No

  N/A

• All fridges are below 4C and all freezers are above -18c

  Yes

  No

  N/A

Health and safety

• All floors are clean and if wet yello sign on

  Yes

  No

  N/A

• Red and green tools are kept separately

  Yes

  No

  N/A

• Chemicals are the right once and stored away from food

  Yes

  No

  N/A

• Walk ways and back door is free from obstruction

  Yes

  No

  N/A

• Hazards are made

  Yes

  No

  N/A