Title Page
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Conducted on
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Prepared by
Main line
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All fridge seals intact and clean?
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Fridge handles and insides clean?
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Hand contact surfaces clean?
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All products in date and labelled?
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Fridge and freezers at correct temperature?
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Bain Marie drained of water and cleaned?
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All products stored in clean containers?
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Microwaves clean and fitted with guard?
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Appropriate colour coded equipment available?
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Floors and junctions clean?
Cook line
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Evidence of grill mapping?
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Ovens and fryers turned off?
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Hand contact surfaces clean?
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Floor and junctions clean?
Misc
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No items stored on the floor in cardboard?
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All storage containers clean?
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External packaging removed for fridge items?
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Hand wash basins appropriately stocked?
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Any glass stored on bottom shelf?
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Raw prep area clearly marked with PPE available?
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Cleaning schedule being adhered to?
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Kitchen diary complete?
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Chopping boards and knives segregated?
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Cleaning chemicals and materials available?
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Team in correct uniform?
Pot wash
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Area free from food debris?
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All utensils in good repair?
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Clean containers free from old labels?
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Dishwasher operating at correct temperature?
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All dishes returned to correct place in kitchen?
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Walls wipes?
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Plug in dishwasher cleaned of food?
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Bins emptied and replaced with clean ones?
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Hand wash basins restocked?