STG SAFE AUDIT TEMPLATE

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Location

FOOD SAFETY

PERSONAL HYGIENE

1.01 Hair untidy, dirty, not tied back, too long or uncovered (does not apply to bar / waiting team members). - Kitchen Staff must have their hair tied back and presented as per company policy. Hats must be worn in the kitchen at all times
1.02 Team members observed wearing protective clothing off site - Staff working in the kitchen should remove and properly store protective clothing before leaving the site.
1.03 Outdoor clothing and / or personal belongings stored in food areas. - Outdoor clothing and personal belongings should be stored properly outside of food rooms. Note the absence of a provision to put clothing is marked in Staff Areas. Observation if no storage available and items are not stored correctly. Opportunity if items not stored correctly when storage available.
1.04 Visitors entering the kitchen not wearing protective clothing including hats (hat as a minimum standard for contractors), a spare catering hat and coat for visitors should be available - All visitors must wear appropriate protective clothing including hats. A hat and coat is the minimum standard for contractors.
1.05 Team members observed tasting food with an unhygienic utensil.- Staff should taste with a clean utensil, which must be washed and sanitised before using again.
1.06 Wash hand basin obstructed by equipment, utensils or being used inappropriately - All wash hand basins should be accessible and free from obstruction at all times. Wash hand basins should strictly used for washing hands for kitchen staff and visitors only. Hand washing should take place in designated wash hand basins only
1.07 Inadequate provision of soap and hand drying facilities.- Wash hand basins are inadequately stocked. Ensure all wash hand basins have a supply of hot and cold running potable water, anti bacterial soap and hand drying facilities.
1.08 Untidy or dirty team members' facilities - discuss with manager if contract cleaners are to clean staff room. - Ensure staff facilities are cleaned regularly and maintained in a hygienic condition, including the storage of uniforms and shoes.
1.09 Jewellery or false nails worn and exposed (including watch) except plain wedding ring, sleeper earrings. - Staff should not be wearing exposed jewellery, except for a plain wedding ring and sleeper earrings. Exposed jewellery presents a risk of physical contamination. Please ensure that the company policy for jewellery is adhered to at all times.
1.10 Cuts, sores not covered with blue, clean plasters/dressings, or no plasters available - Staff with cuts or abrasions should be covering them with a clean, blue plaster or dressing in order to prevent contamination of foods.
1.11 Team members wearing inadequate or dirty (or failing to wear) protective clothing uniform including hats. - Ensure all staff are wearing clean and adequate protective clothing to protect food from physical contamination. Chefs to wear chef hat, clean white chef jacket, clean apron, chef trousers (checks or plain black), clean closed toe non slip shoes
1.12 Risk of contamination of foods through poor hygiene practices E.G. Thorough washing and drying of hands not occurring after possible contamination. Team members found spitting or smoking in food areas, eating or drinking whilst handling food, coughing or sneezing over food. Food not discarded following team member's contamination.- Ensure staff are re-trained in personal hygiene immediately. Ensure staff thoroughly wash and dry their hands before beginning work, including after taking a break in order to reduce the risk of cross contamination. after using the toilet, smoking, blowing nose, coughing, sneezing, cleaning or touching cleaning implements or chemicals, handling rubbish, handling raw food, every break and when entering the kitchen. Any food that is found to be contaminated should be properly discarded straight away.

PURCHASE & DELIVERY

2.01 Food purchased from a non-approved supplier - Food should only be purchased from approved suppliers. Purchases will be allowed in exceptional circumstances from reputable large supermarkets such as Tesco, Asda, Sainsbury’s, Morrison’s, Marks & Spencer, Waitrose, Costco and Bookers. Purchases can only be made from a site with a minimum FHRS of 4. If your menu states the country of origin, please ensure that you adhere to this on your purchase e.g. if your menu states British & Irish ensure you are buying British and/or Irish. Upon returning to site immediately fill in local purchase record with relevant information and attach to the end of week section in the Kitchen diary. You must check all allergy information of the product purchased against current live web-site/till allergy information and if different to what is already declared advise the guests accordingly.
2.02 Chilled food accepted above 7°C or Frozen food accepted warmer than -18°C - Stonegate's requirement is that all chilled products must be delivered at 7°C or colder. Food above 7°C must be rejected. All delivered frozen food should delivered below -18°C . Food warmer than -15 °C must be rejected. Ensure that temperature checks are carried out of all frozen and chilled deliveries as per company policy. Observation if food is accepted warmer than -15°c to up to -17°C or Opportunity if food is accepted warmer than 7°C or warmer than -15°C For Craft Union and Joint Venture sites, refer to the relevant documentation for temperature limits and mark as Opportunity if food is accepted outside of the stated temperature limits.
2.03 Food products accepted beyond 'best before'/'use by' date. - Food must not be accepted past its use by or best before date or with insufficient shelf life. Ensure that thorough date checks are completed at delivery.
2.04 Food accepted with evidence of damage or inadequate packaging or signs of contamination. - Observation - 2 damaged items . Opportunity - More than 2 damaged items or pest contaminated items or badly damaged cans

STOCK CONTROLS

3.01 Incorrect stock rotation. - A system of First In First Out should be operated to ensure older food is used first. Observation - 2 examples of wrong FIFO . Opportunity - more than 2 examples of wrong FIFO
3.02 Raw food stored above cooked or ready to eat food including eggs. - Ensure that raw products are always stored below ready to eat products (and covered if possible) in order to reduce the risk of cross contamination. Shell eggs to be stored in chill and below cooked/ ready to eat items
3.03 Presence of chilled/high risk food outside shelf life - Ensure all chilled food is disposed of after the use-by date (midnight on the use by date is end of life) .
3.04 Food not decanted from opened cans to prevent metal contamination of contents. - This presents a risk of fragments from the tins causing physical contamination and oxidization. All canned goods must be decanted into a suitable container after opening
3.05 Chilled or Frozen food incorrectly labelled / not labelled - Ensure all chilled and frozen items are properly labelled and that a stock rotation system is implemented to ensure the dates are used to use older stock first. Chilled food decanted from original packaging - 3 days shelf life or less and a production label, fish is 3 days from start of defrost. Prepared food made in the kitchen - 3 days shelf life and a production label. Manufacturer's food once opened has date of opening and date the product can be used by. This cannot exceed 28 days and follows manufacturer's guidance - use a production label. Exception to 28 days are listed on Stonegate's Sharepoint site under Food Safety Management System – Section 6/Appendix 1 – Day Dot & Food Production Labelling Guidelines (e.g. tea , coffee, dried herbs, spices, pepper, salt, sesame, omega seeds, vinegar, oils, sugar, cooking wine, gravy and batter mixes, flour, pasta, honey, tabasco , Worcestershire sauce) - these products have 6 months once opened, or the manufacturer's date if sooner, and use a production label . Front of house table sauces ( Heinz tomato sauce, Heinz mayonnaise, Heinz English mustard, HP Sauce, Hellman's mustard - 28 days from opening and ambient storage and use appropriate label. Day Dot used for shelf life of 3 days or less in original packaging - day dot indicates the final day on which the food can be used. Hot held food which has been cooled within 90 minutes can be used within 48 hours but only reheated once. Ensure these have a production label and a 48 hour life. Observation - 2 or fewer labelling issues. Opportunity - more than 2 labelling issues"
3.06 Appropriate action not taken when fridge exceeds critical limit of 7°C. - Ensure staff are aware of the procedures to follow if a fridge is found to exceed 7ºC. If the air temperature is above 7˚C check temperature controls and door seals, check again after 15mins, if still above 7˚C probe food directly using a sanitised probe. If the food is still above 7˚C, quickly move food to another fridge and log a call on PRONETT for a refrigeration engineer. If the food has been/believed to be above 7˚C for longer than 4hrs ready to eat high risk food must be disposed of immediately. All out of date food to be recorded as food waste in the kitchen diary and disposed of immediately. Team members to be retrained. Policy to be reviewed. Record all corrective actions taken in the Kitchen Diary."
3.07 Food not held in freezer at correct temperature of - 16°C or colder. - Freezers should be checked regularly to ensure temperature is maintained . This question marks the temperature of the freezer. A separate question marks the corrective action.
3.08 Presence of low risk / ambient food outside shelf life - Frozen or ambient food is past its shelf life it must be disposed of. Do not freeze fresh meat or poultry. Apply food control label with date of freezing and revised use by date. Observation - 2 examples of items past the shelf life . Opportunity - more than 2 examples of items past the shelf life
3.09 Appropriate action not taken when freezer exceeds critical limit of -16°C. - Ensure staff are aware of the procedures to follow if a freezer is found to exceed -16ºC. If the air temperature is above -18˚C, check again after 1 hour, if still above -18˚C but below -15˚C, quickly move the food to another freezer and call a refrigeration engineer. 2. If the food is above -15˚C and below +7˚C then it must be considered a defrosted product and labelled as per your labelling guide, used within 48 hours and not refrozen. 3. If it is a food that must be used frozen, such as ice cream, then dispose of it. 4. If it is above +7°C then treat as stated above for chilled food storage. 5. Check freezer for ice build-up and defrost if necessary. 6. Team members to be retrained. 7. Policy to be reviewed. 8. Record all corrective actions taken in the Kitchen Diary. 9. Dispose of any products that have been exposed to cross contamination due to allergens.
3.10 Any food not stored/wrapped/covered so as to prevent a risk of contamination - Ensure food is properly packaged to prevent contamination and stored away from raw or contaminated products. This applies to ambient, frozen and chilled
3.11 Food which has defrosted has been refrozen. - Refreezing food allows bacteria to multiply and increases the risk. All food which has thawed must be used or discarded.
3.12 Freezer requires defrosting. - Ensure that freezers are regularly defrosted according to the cleaning schedule frequency to allow doors to fully close and therefore maintain the correct temperature.
3.13 Food stored in damaged packaging (cracked / burned tubs / Dented or blown cans etc.). - Damaged containers are likely to harbour bacteria as they cannot be easily cleaned and fragments of the container could contaminate the product stored therein. Please replace damaged containers. When a can has been dented, the integrity of the can may be compromised, allowing oxygen to enter and bacteria to grow. Regularly inspect all dry products at delivery and during storage, disposing of defective products as required.
3.14 Unfit food or unmarked unsalable food found on site i.e. mouldy food. - Food which was unfit or unmarked and unsalable was found on site. Any mouldy, off, rancid, slimy food etc.
3.15 Presence of food outside shelf life - ambient (dry goods). - Dry goods stored at ambient temperature were found outside their shelf life. Ensure all food that is rotated to ensure that a First In First Out system is operated, and all found outside the shelf life is discarded. Observation if a single item outside shelf life. Opportunity if 2 or more items outside shelf life.
3.16 Food stored on the floor (dry goods). - Food was found stored on the floor. Ensure all food is stored off the floor as this will reduce the possibility of pest attack and damage to the products. Do not include a delivery of ambient food or veg or drinks which has just been put on the floor during the delivery process
3.17 Dry/ambient stored food incorrectly labelled. - Ensure all dry goods are correctly labelled with the product and the date by which the product must be used. Observation - 2 examples of items without label . Opportunity - more than 2 examples of items without label
3.18 Chilled and Frozen foods not stored within 30 minutes of delivery. - Ensure all chilled and frozen products are stored in refrigeration within 30 minutes of delivery in order to prevent bacterial growth and food spoilage as best practice.
3.19 Temperature of food which should be held chilled found above 7°C. - These foods must be held below 7ºC to ensure legal compliance and to reduce the growth of bacteria. This is marked on the fridge not at correct temperature. A separate question covers corrective action.

DEFROSTING

4.01 Defrosting food is not labelled correctly, uncovered or evenly spaced and single layered - All defrosted food that has to be stored in a refrigerator must be labelled indicating a 3 day shelf life. There may be some exceptions so check shelf life chart/policy/SOP All foods should be covered to protect against physical contamination and to reduce the risk of other products coming into contact with the thawing product, potentially leading to cross-contamination. Please follow the most effective defrosting procedures at all times to ensure that food is thoroughly defrosted and food safety is maintained.
4.02 Food not thoroughly defrosted before cooking/reheating or defrosting at ambient - Inadequate defrosting could result in bacteria to surviving the cooking process making the product unsafe to eat. Ensure all food is thoroughly defrosted before cooking or reheating. Foods MUST NOT be defrosted under running water

FOOD PREPARATION

5.01 Incorrect colour coded boards/utensils being used. - Incorrect use of chopping boards and utensils will increase the risk of cross-contamination. Colour coded boards and utensils should be in use and a chopping board chart will help aid staff training. Opportunity - incorrect use of coloured boards and coloured utensils and / or utensils or boards not available.
5.02 Boards, utensils or other food contact surfaces not being cleaned and sanitised between different products. - Ensure the company-approved sanitiser (a list is available on Stonegate's Sharepoint site) is used to clean all surfaces to reduce the risk of cross-contamination. Check correct dilution in place. Ask staff what this is and do a demo. Observe sanitising practices and bear in mind contact time.
5.03 Inadequate separation between raw and cooked/ready to eat products. - Ensure all raw and ready to eat is clearly and physically separated and separate equipment is used where necessary.
5.04 Food being prepared in an area where structure presents a risk of foreign body contamination. - Prepare food in a suitable area where there is no risk of physical contamination and where necessary arrange for repair of damaged areas. List and photograph foreign body risks
5.05 Evidence that ready to eat foods are held at ambient temperature for too long - When preparing food limit the time at which it is held at ambient temperature to a minimum. Chilled food should then be returned to storage as soon as possible.
5.06 Clean chopping boards are racked upright when not in use and free of damage - Clean chopping boards should be stored upright when not in use to ensure they do not become contaminated with foreign bodies and to further reduce the risk of cross contamination. Replace damaged and heavily scored chopping boards as soon as possible.

WASHING PRODUCE

6.01 Produce not washed in cold running water in the food prep sink - Food must be cleaned to remove any surface contamination.
6.02 Washed produce not stored in clean, dry, covered container. - After food has been washed it must be protected from becoming contaminated again by storing in suitable containers.

COOKING

7.01 Upon completion of cooking, food is not immediately served, hot held or cooling procedure commenced. - Upon completion of cooking, food must be immediately served, hot held or cooled within 90 minutes, to prevent the multiplication of bacteria. Ensure after cooking, food remains under a temperature control regime
7.02 Core temperature of 75°C for 30 seconds or hotter not reached (exception permitted variations). - A core temperature of 75°C must be achieved and the temperature recorded in the Kitchen Due Diligence Book. If a core temperature of 75°C is not reached then the cooking times must be adjusted. Where further cooking is required please record the FINAL cook temperature, NOT a temperature below 75ºC. An exception is beef from solid muscle such as steaks or roasts that can be cooked at lower temperatures but must have a core temperature of 60˚C or over. This applies to whole muscle meats only, beef burgers must always be cooked to a minimum core temperature of +75˚C for 30 seconds.

COOLING

8.01 Food not cooled from 63°C to 7°C and below within 90 minutes without appropriate action taken - Ensure that food is cooled from 63°C to 7°C and below within 90 minutes If this cannot be achieved, another method of cooling that can achieve this should be used. Best practice is to cool food below 7°C within 90 minutes using accelerated cooling techniques . Placed In fridge within 90 minutes
8.02 Food exposed to a risk of cross contamination post cooking. - Ensure that food is protected from cross-contamination post cooked through covering and suitable storage of the product.
8.03 Hot food placed directly in chiller to the detriment of stored product. - This practice results in the other products in the chiller going above 7°C. Ensure food has cooled sufficiently in a cool part of the kitchen, suitably protected from contamination, before placing in the chiller. Stonegate policy is that only bacon should be cooked then chilled, this can be placed directly into the chiller

REHEATING

9.01 Bain Marie's, warming cupboards, hot holding equipment used to reheat foods - This equipment is not designed to perform such a function and will heat food very slowly and will store the product in the Critical Zone between 7°C and 63°C, allowing bacteria to multiply easily. All reheating should be undertaken in an appliance that can achieve 75°C quickly, for example a microwave oven (If found please detail why they are doing this i.e. no microwave etc)
9.02 Food must not be reheated more than once - This practice not only increases the risk of bacterial contamination, but also reduces the quality of the food
9.03 In-house cooked product re-used to extend shelf-life. - This practice can lead to a product becoming unfit to eat once it has past its use-by date, but will also reduce the quality of the food -
9.04 Food not reheated to a core temperature of min. 75°C. or 82°C in Scotland - Use a calibrated probe to regularly check that food is reheated to the correct temperature in order to reduce bacterial numbers to a safe level

FREEZING

10.01 Food has not reached 10°C or colder before freezing. - Ensure a product has sufficiently cooled before being put into the freezer to ensure the temperature of other frozen products is not compromised. Avoid freezing wherever possible and always freeze well in advance of ‘Use By’ date. It is the policy of Stonegate Pub Co. that fresh meat or poultry is not frozen as the quality is greatly impaired. Products should only be cooked and frozen to mange large deliveries and/or shortages

HOT HOLDING

11.01 Hot holding equipment has not reached its operating temperature before use. - Ensure the hot holding equipment has reached temperature before use to ensure that a holding temperature of above +65˚C at minimum is maintained.
11.02 Topping up" observed. - Ensure the hot hold food has all been consumed before new batches are put it
11.03 Food fallen below 65°C not consumed and discarded. - If food falls below +65˚C discard of it immediately and record on both the hot hold sheet and in the waste book - in FSP

DISPLAY - COLD/AMBIENT

12.01 Displayed chilled food temperatures not maintained below 7°C . - Ensure all chiller units are adjusted so they operate at 7°C or below and that regular temperature checks are made to ensure that temperature control is maintained.
12.02 High risk foods displayed at more than 7°C for longer than 3 hours. - 1. If no temperature controlled chilled unit for service is available, small amount of product can be held in an ice bath but for a maximum of 90 minutes. 2. After the 90 minutes you must probe the product and if above 7˚C you MUST dispose of it immediately. If the product is 7˚C or below return immediately back to the fridge. 3. If using the above system then a record in the kitchen diary must be kept of the time and temperature at start and finish of the 90 minute period."
12.03 Chilled display unit used before reaching correct operating temperature. - "Ensure that the chilled display unit is switched on early enough to allow it to reach temperature. Only when it is operating below 7ºC
12.04 Displayed chilled food stored above load limit. - This practice will reduce the ability of the chiller to maintain the correct operating temperature and the foods within it will no longer stored at a safe temperature
12.05 Chill display unit used to cool ambient or hot products. - Display units are not designed for this purpose, and as well as putting an excessive load on the machine to reduce the temperature of the product, the foods within it are in the Critical Zone and more likely to support bacterial growth. Ensure foods are cooled in some other way that is capable of cooling them to below 7°C in 90 minutes
12.06 Risk of cross contamination presented to displayed chilled food. - Ensure that chilled displayed foods are stored in such a way that there is no risk of cross contamination. Please re- examine practices and display procedures to ensure that safety is maintained.
12.07 Topping up' observed. - Ensure the cold food has all been consumed before new batches are put in
12.08 Serving spoons/tongs dirty. - Ensure all utensils and equipment are thoroughly clean at all times to reduce the risk of contamination.
12.09 Food in display units not adequately screened/protected. - Ensure protection is put in place to prevent contamination from people or other sources of contamination

FINAL SERVICE TO GUEST

13.01 Evidence of cross contamination from hands, cloths, crockery, cutlery or glassware. - Ensure that where possible, separate equipment is used for raw and ready to eat products. Where this is not possible, ensure the equipment used is adequately cleaned between use. Handwashing is a significant control to prevent cross contamination and should be thorough and frequent, especially between handling raw and ready to eat products. Ensure that serving / chefs cloths in contact with raw food, are kept away from plated foods at all times. This will involve changing chefs cloths on a regular basis in order to prevent cross contamination.
13.02 Damaged, dirty or defective trays, crockery, cutlery or glassware used - Ensure all damaged equipment and consumables are repaired or replaced immediately to prevent foreign body contamination.(please look at due to EHO issue). Ensure all utensils and equipment have been thoroughly cleaned before use.

TEMPERATURE

14.01 Probe thermometer not available or not sanitised before taking food temperatures. Ensure a working probe thermometer is available at all times in order to maintain for safety and complete Due Diligence. It is recommended that a spare probe and spare batteries are kept on site. Ensure a supply of sanitising wipes or sanitising liquid is available and that they are used before the probe is inserted into food. It is the policy of Stonegate Pub Co. that there are two probes available in the kitchen, one raw and one RTE, and third probe is kept in the office as a spare

FOREIGN OBJECT PREVENT

15.01 Preparation areas not thoroughly swept and cleaned down after completion of maintenance work. - Maintenance work will give rise to dust and debris which could contaminate food. A full cleaning of the premises must take place following maintenance works.
15.02 Damaged utensils and equipment in use. - Ensure all damaged utensils and equipment are repaired or replaced. Damaged equipment is more likely to break and cause physical contamination of the food. Also, damaged or broken equipment is harder to clean and therefore harbour bacteria. .
15.03 Presence of practices likely to present a risk of foreign body contamination. - These practices should be avoided in order to protect the food. Training may need to be given to ensure staff understand the nature if the problem so that it doesn't occur in the future

GLASS & CROCKERY

16.01 Glass and crockery breakages not handled correctly. - Ensure staff are aware of the breakage policy and it is followed to prevent injury to staff and food being contaminated with broken utensils and crockery
16.02 Glassware not stored upside down on plastic matting. - Ensure glasses are stored properly in order to prevent foreign body contamination and contamination of the rim of glasses.
16.03 Glassware stored above food products. - All glassware should be stored below food in order to prevent contamination of the food. Where possible all glass will be stored in a separate are to any food stuffs. Where glassware is stored in the food areas it should be stored below food items in a high side plastic container ( glassware should be appropriate to serving needs / dish specs for current menu)

RAW SHELL EGGS

17.01 Lion Quality standard eggs or eggs from an approved scheme must be used. - Lion Quality standard eggs must be used

ICE HANDLING

18.01 Ice scoop not stored in clean dry container. - The ice scoop must be stored in a clean dry container to protect it from contamination when not in use. Where there is insufficient space at the bar to hold a separate container the scoop may be held in the ice well. All scoops should be stored in covered/lidded containers by BoH ice machines.
18.02 Use of glass as an ice scoop. - Use a suitable, plastic scoop, preferably coloured, so if any fragments break off they can be identified in the ice. The use of glass presents a very high risk of the glass breaking and contaminating the food, especially as glass would be very difficult to spot in ice.

FSA E.COLI GUIDANCE

19.01 No segregated raw meat preparation area or no segregation of activity with time controls - Raw meat must be prepared in a separate area to RTE food. If this cannot be achieved due to kitchen restraints a time separation process must be in place. This is not policy but should still be considered on a FHRS Audit. Check for any signage indicating this is a raw only area, ask questions regarding how they handle raw meat and prevent cross contamination with cooked and ready to eat in preparation. You need to be confident there is no risk of cross contamination and staff practices make sure this is under control through time, task and clean down.
19.02 No designated raw meat handling equipment and utensils - Best practice is to use RED chopping boards, knives, tongs, and a separate cling film dispenser for raw and cooked food. Observation not using red tongs, utensils, knives and cling film dispenser . Opportunity - not using Red chopping boards.
19.03 Inadequate cleaning and disinfection of raw meat prep areas and equipment - Two stage cleaning should be undertaken after each raw preparation session. Wash with hot soapy water/detergent, rinse, sanitise, then rinse again and dry
19.04 Incorrect use of tongs and utensils on the grill - Best practice RED tongs used to put raw meat and burgers on the grill and items to be flipped using a YELLOW handled flipper that only touches the cooked side of the food. However, as long as the utensil is used exclusively only for raw or cooked product any colour can be used as long as it is segregated. It is the policy of Stonegate Pub Co. to use a burger flipper for the first turn on the grill, then the yellow tongs for subsequent turns. This applies to all meat products. Watch the procedure if it is happening and ask the staff what they do . Base your response on if what they do is sufficient.
19.05 Raw meat being washed - Washing raw meat (fresh or defrosting) increases the risk of spreading bacteria by the dripping and flicking of contaminated water and juices in the general area and onto clothes and equipment.
19.06 Insufficient hand washing being carried out during preparation of raw meat/veg - Effective handwashing must be in place to prevent cross contamination in preparation and cooking processes
19.07 Incorrect vegetable salad and garnish washing procedures in place - Wash in clean cold water and sanitise sinks before use

LAYOUT & SEGREGATION

20.01 Kitchen layout does not allow adequate separation of raw and cooked/ready to eat food handling stations - Where possible the layout of the kitchen should be altered to provide a more effective flow of raw to cooked foods around the kitchen. Where the layout cannot be altered, the food flow must be altered to ensure better physical separation of food. Observation - layout and food flow cannot be altered. Opportunity - layout can be altered or food flow can be altered.
20.02 Kitchen has no dedicated food preparation sink with fresh cold running water - "It is a legal requirement for food businesses to have a supply of potable water. Where this sink is used for other purposes, there is an increased risk of contamination. Ensure a sink specifically for the function of food preparation is defined."

ADDITIONAL HYGIENE CONCERNS

20.03 Additional Food Hygiene Concerns that were identified by the auditor as described on the report - Catch all questions where circumstances do not fit any other areas in the audit. Please make sure that this is a unique issue as it may be captured elsewhere in the audit. Do not include 'lack of training' in this question4

PREMISES, CLEANING AND PESTS

WALLS

21.01 Missing/cracked/damaged wall tiles - Replace the missing/cracked/damaged wall tiles. The surface must be non-porous and easy to clean. Cracked tiles present a risk of physical contamination to the food as well as being more difficult to clean.
21.02 The walls are not continuous, smooth or cleanable surfaces in all places - Ensure that the walls are redecorated to ensure they are easy to clean and non-porous.
21.03 Dampness or mould growth to wall surfaces - The source of the dampness should be investigated and resolved.
21.04 Structural movement to walls - This should be investigated by a competent person and any repairs carried out.

FLOORS

22.01 Unsuitable or damaged floor coverings The floors are not continuous, smooth or cleanable surfaces in all places - Ensure any damaged or defective flooring is repaired or replaced in order to prevent trips and pest harbourage.
22.02 Absorbent floor finishes - Ensure flooring is non-absorbent and can be easily cleaned.
22.03 Uneven floor finishes - Repair or replace the flooring to effect an even finish
22.04 Wall/floor junctions difficult to clean - Where possible the junction should be coved, to facilitate easier cleaning. Where this isn't possible, extra attention needs to be made to cleaning the wall / floor junction

CEILINGS

23.01 Ceiling covering damaged - Replace or repair as soon as possible ensuring it is non- porous and easy to clean.
23.02 Dampness found on ceiling surfaces - The source of the dampness should be investigated and resolved.
23.03 Excessive staining of ceiling structure/evidence of recent water leak - There is excessive staining of ceiling structure which may be evidence of a recent water leak. Investigate the source of the leek and resolve. The ceiling must be redecorated as appropriate to ensure it is non-porous and can be easily cleaned

LIGHTING & VENTILATION

24.01 Broken, inadequate or defective lighting - Repair or replace the broken or defective lighting. Ensure all areas are adequately lit. Replace or add extra lighting to the areas identified so that more effective cleaning can be achieved. Replace the missing light bulbs to the areas identified.
24.02 Uncovered or missing diffusers to lights - Replace the uncovered or missing diffusers to the lights. The covers protection to the food from contamination if the light shatters or breaks.

DRAINAGE & PLUMBING

25.01 Defective or insufficient ventilation or extraction - Repair or replace the defective ventilation or extraction to ensure gases produced from cooking are removed from the kitchen. Increase the amount of ventilation through additional units or increased efficiency of current units to ensure all gases produced from the kitchen are removed.
25.02 Missing grease filter to ventilation canopy - Replace the missing grease filter to the ventilation canopy
25.03 Blocked drains or pipes (in food room) & Broken or defective plumbing or drainage - Remedy the blocked drains or pipes in the food room to ensure the content run freely to an appropriate drain or sewer. - Remedy the broken or defective plumbing or drainage. Broken plumbing or drainage can lead to contamination in the food room, an insufficient supply of water or, in the case of leakages, a slip hazard. Slow draining water from a wash hand basin may compromise effective hand washing.
25.04 Absence of potable water - You should provide a supply of potable water immediately. A supply of potable water is a legal requirement as well as being critical to providing a hygienic method of preparing food.
25.05 Insufficient hand wash basins to each food area (including bar - Provide additional wash hand basins. Note this is only the WHB. The Stock for it is marked in the Personal Hygiene Section
25.06 Hand wash basin in food areas not provided with hot and cold running water - Arrange for repair to ensure that all wash hand basins are provided with hot and cold running water.
25.07 Glasswasher not operating effectively - Repair or replace the glass wash as appropriate.

FRIDGES & FREEZERS

26.01 Fridge/freezer fails to hold target temperature - If the unit is on a defrost cycle, a temperature reading should be taken in 90 minutes time. If the unit is still not holding temperature an engineer should be called to resolve the problem. The food inside the unit should be transferred to a unit that is functioning correctly.
26.02 Poor condition of fridge/Freezer including shelving, racking, seals, damage to lids/fabric- Attention must be paid to the poor condition of shelving or racking to fridge/freezer. The racking should be replaced to ensure it can be easily cleaned and doesn't present a risk of physical contamination to the food stored in it. The damage to lids/fabric of fridges/freezers means that the unit cannot be easily cleaned, will have to work harder to maintain temperature and the damaged areas may cause contamination to food stored in it. Repair the damage where possible, where this isn't possible, replace the unit. Replace the defective door seals to fridge/freezer

EQUIPMENT

27.01 Broken, rusting or damaged cooking equipment - "Repair or replace the broken or damaged cooking equipment. Replace or repair the missing or damaged dial/control as currently adjustment is difficult. Rusted/defective bain marie or hot cupboard
27.02 Hot holding/cooking equipment incapable of achieving target temperature - Repair or replace the hot holding/cooking equipment, as currently it is incapable of achieving target temperature. This equipment must not be used until it can achieve the target hot hold temperature.
27.03 Condition of other worn / damaged equipment or work surface: not fit for use - The auditor has identified additional issues in relation to equipment and work surfaces where repair is required.

WC - PUBLIC

28.01 Unsatisfactory provision of guest toilet facilities - Ensure this is remedied, which may involve discussing it with the site operator.
28.02 Hand wash basin not provided with hot and cold running water. Soap and hand drying facilities - Must have hot and cold running water, soap and hand drying facilities

STAFF AREAS

29.01 Inadequate provision for storage of team members' clothing - Provide suitable storage for clothing outside of the food to prevent outdoor clothing being stored in the kitchen area
29.02 Unsatisfactory provision of team members' toilet facilities - Ensure there is an adequate number of properly equipped toilets and wash hand basins for staff
29.03 Hand wash basin not available within the team members' toilets with immediate hot and cold running water - It is a legal requirement to provide hot water to effect good hygienic hand washing. Ensure that hot and cold running is available immediately

PEST CONTROL

30.01 Inadequate structural proofing against pest infestation - Arrange for proofing works to be carried out by a competent person to ensure that effective exclusion is maintained.
30.02 External Surrounding of food premises encourage pest infestation - Ensure the building is adequately proofed against pest access, all bin areas are kept tidy and food bins are lidded at all times and any food waste is stored in bins and off the floor
30.03 Refuse not collected regularly, area not kept clean, insufficient bins or have ill fitting lids - Ensure waste is removed on a regular basis by a competent and registered waste removal company. Where waste is being left to accumulate it can attract and provide harbourage for pests, and in hot weather can give rise to offensive odours. Ensure the storage areas are cleaned regularly. It is recommended you use a disinfectant to clean the area to reduce the number of bacteria in the storage area. There are insufficient numbers of external waste containers. This leads to waste overflowing the containers or being stored on the floor. In both cases it can lead to offensive odours from the waste and attract pest activity.
30.04 Evidence of pests found on site. - Opportunity if pests are on site and manager is not aware of the problem, or there is an infestation but it is not being adequately controlled. If there is minor evidence and it is under control then it is an observation
30.05 Good housekeeping not maintained. - Ensure that housekeeping is in such a state that pest problems can be quickly and easily identified. Good housekeeping also facilitates better cleaning and ensures prevents a Ensure that housekeeping is in such a state that pest problems can be quickly and easily identified. Good housekeeping also facilitates better cleaning and ensures prevents a food source being provided to pests.
30.06 Refuse from food areas not cleared away on a regular basis. - "The refuse from food areas is not being cleared away on a regular basis. This is likely to attract pests to the area, particularly rats and mice. Ensure all food refuse areas are kept clean and tidy and the refuse is removed regularly to prevent a build up"
30.07 EFK not maintained, or cleaned weekly - Ensure that the tray is emptied regularly where there is no food being prepared, kept clean and there is no build up of dead flies . Any sections of the equipment higher than the tray must be dealt with by pest contractors only. EFK not kept clean and maintained
30.08 Unscreened doors and windows to food rooms kept open. - "It is recommended that screens are fitted to all doors and windows so that when a door or window is opened, for ventilation for example, that pest access is prevented. Where screens are not fitted the doors and windows must be kept closed. Opportunity if windows or doors are open with no suitable screens in place"
30.09 Baits/traps handled by team members. - Baits/traps were being handled by team members. All pest traps and baits must be handled only by the pest control company who maintain them. By touching baits and traps, hands can be contaminated by poison and contamination from the pests feeding from them.
30.10 Insufficient or poorly segregated internal waste containers. - Ensure there are sufficient number of waste containers to control refuse at this site and they are controlled so as not to come in contact with, or cause taint to, food for service.
30.11 Pest contractors recommendations not actioned or Pest Operating Procedure not implemented - Ensure that all pest contractors recommendations are actioned. Failure to do so will result in a worsening infestation, presenting an imminent risk to health and the possibility of legal exposure and even closure. Also ensure that the Pub have implemented the Stonegate "Pest Operating Procedure"

CLEANING

31.01 Cleaning chemical not segregated from stored food. - This presents a significant risk of chemical contamination. Ensure all chemicals, including cleaning chemicals, are stored away from food.
31.02 Cleaning regime/schedule not available, items missing or clearly not in use - Ensure that staff are using a cleaning schedule to ensure all parts of the kitchen and the equipment is being cleaned regularly. A cleaning schedule should be available at all times. Ensure staff are using the cleaning schedule to ensure all areas of the kitchen are being cleaned to prevent a build up of dirt and debris. Review the Cleaning Schedule to add any new pieces of equipment or areas of the kitchen that are being missed.
31.03 Correct chemicals not being used (or incorrect dilutions/ contact times) for tasks as per cleaning schedule. - Ensure staff are aware of exactly the chemicals that need to be used for each cleaning activity. It is recommended that a cleaning schedule is on display in the kitchen and clearly identifies the chemicals and dilution factors for each chemical
31.04 Cleaning chemicals stored in food or unmarked containers. - This is a dangerous practice as the nature of the cleaning chemical is not clearly identified. All cleaning chemicals should be stored in appropriate and safe containers, clearly labelled in accordance with the requirements of COSHH. - Ensure all chemicals are stored in appropriate containers, clearly identifying the contents and making the users aware of any precautions for use. Failure to label chemicals could result in a non-food safe chemical being used and contaminating food, or that someone uses the chemical and doesn't know what precautions to take and results in an injury to the user
31.05 Soiled cleaning cloths used. - Where possible, disposable cleaning cloths should be used and disposed of when they become dirty. If non-disposable cloths are used, ensure they are thoroughly cleaned regularly
31.06 The same cleaning equipment used to clean food contact surfaces and walls/floors. - Ensure that dedicated food-contact surface cleaning equipment is provided and used solely for this purpose.
31.07 Chemicals used from non-nominated suppliers. - Check on site for the nominated supplier and all chemicals used should be from them
31.08 Clean as you go' policy not evident. - Ensure that spillages and debris are immediately cleaned up in order to maintain consistently high standards.
31.09 Minor build up of grime, grease, food debris etc. to food contact surfaces, equipment, walls, floors. - "Ensure food contact surfaces are cleaned using a sanitiser to remove grease as well as providing anti-bacterial cleaning to that surface. Surfaces should be cleaned in line with the cleaning rota and should be checked to ensure the level of cleaning is to the desired level . Score here for evidence found of debris and stains from last trading session not cleaned away
31.10 Major build up of grime, grease, food debris etc. to food contact surfaces, equipment, walls, floors. - Score here for evidence found of debris and stains that have not been cleaned and missed of the last clean recorded on the cleaning schedule. Typically over 1 week.
31.11 Ingrained build up of grime, grease, food debris etc. to food contact surfaces, equipment, walls, floors - Score here for evidence of ingrained dirt, grease and debris that has not been cleaned and has built up for some time. Typically from 2 weeks to any period that is longer..
31.12 Sanitiser not available/ in use. - The use of sanitiser at the correct dilution is vital, ensure an adequate supply is available for use at all times
31.13 Cleaning equipment in a dirty condition.- Ensure that the cleaning equipment is in good condition and stored so as to protect it from becoming dirty.

DISHWASHING

32.01 Dishwasher items are not checked to ensure that they emerge 'hot to touch' and free from food or lipstick. - Items taken from the dishwasher must be checked to ensure efficient cleaning has taken place.
32.02 Dishwasher items are not allowed to air dry. - Items must be left to air dry before being put away and the air drying must be carried out in suitable environment.
32.03 Seals, jets, interior surfaces and filters are not maintained to ensure they are clean and effective. - All sections of the dishwasher should be cleaned regularly using appropriate cleaning chemicals. The cleaning of the dishwasher and the individual parts should be included on the cleaning schedule.
32.04 Checks to water softening, detergent and rinse not made at start of session. - Please complete a short 'maintenance check' at the start of each session to ensure that thorough cleaning is maintained throughout.
32.05 Dishwasher not operative or defective and not reported. - At the time of the audit the dishwasher was not operating and / or was defective and had not been reported. Ensure all repairs are reported and followed up as soon as possible. NB/ A Glasswasher is NOT a suitable alternative means Observation - dishwasher malfunction has been reported and satisfactory alternative means of washing up in place. Opportunity - dishwasher not working, not reported, no suitable alternative means of washing up in place"
32.06 Cool or dirty water used for manual cleaning.- For manual cleaning, ensure warm, clean water is used and a suitable detergent provided by Eco Lab
32.07 Manual cleaning taking place in non designated sinks.- Ensure that sinks, clearly designated for cleaning and not food preparation, are used to prevent the risk of cross contamination

ADDITIONAL STRUCTURAL CONCERNS

32.08 Additional Structural Food Safety Concerns that were identified by the auditor as described on the report -CONCERNS Catch all questions where circumstances do not fit any other areas in the audit. Please make sure that this is a unique issue as it may be captured elsewhere in the audit. Do not include 'lack of training' in this question

CONFIDENCE IN MANAGEMENT

ADDITIONAL CIM CONCERNS

33.01 Additional Food Safety Management Concerns that were identified by the auditor as described on the report - Catch all questions where circumstances do not fit any other areas in the audit. Please make sure that this is a unique issue as it may be captured elsewhere in the audit. Do not include 'lack of training' in this question

ADMINISTRATION

33.02 Critical Food Safety Due Diligence records not completed - Check records for 3 months for delivery, cooking , cooling , hot holding, display . Observation up to 5 individual checks missing over 3 months. Opportunity 5 or more individual checks missing over 3 months and/ or falsified records and/ or records signed off but checks not in place/ accurate. Opportunity - where the temperatures are out of range , the corrective action has not been recorded

STAFF KNOWLEDGE - FOOD SAFETY

33.03 Food Hygiene awareness training or staff induction records not up to date or available for inspection - Ensure a copy of all training records are on site for inspection at all times. Select 2 staff and note names in the summary. Ensure that all records are thoroughly and accurately completed. Staff training is a legal requirement. All staff must be trained and where this is not signed off it assumed that staff member has not been trained. Currently recorded in staff training handbook. Ensure a copy of all training records are on site for inspection at all times.
33.04 The chef on duty was unable to demonstrate understanding of an essential food safety process - Observe the chef on duty carrying out (or ask them to show/describe if no key processes are taking place) at least ONE key process for food safety e.g. calibrate a probe, check a fridge temperature, check a cooking temperature, confirm the fitness to work / return to work policy requirements. Mark non-compliant where incorrect process are demonstrated or not known.
33.05 General food safety knowledge of staff indicated that further training was needed - All staff should be suitably trained commensurate with their job roles. Provide full examples where this is not the case
33.06 Allergen information was not up to date - Check using the till button or online data for food allergy information. If live allergen information is not being used there must be a current printed version. Is the printed backup the most up to date version? The printed version for food allergy information is updated weekly on a Monday and the date / time stamp on the bottom of the sheet shows when it was printed. Food Safety Opportunity if the printed version is NOT up to date. NB/ If electronic version is accessible there is no requirement to hold a printed copy. Drinks allergy information does not need to be updated weekly due to minimal change, please refer to most up to date drink versions document to check up to date information is being used.
34.01 Food allergies and Intolerance signposting was not displayed - Allergen strut cards should be positioned near to / next to the till
34.03 What do you do if a customer asks if there is an allergen in their meal? - Ask 2 staff members who serve customers and record their names in the summary. Response should include 'Present the guest with the allergy information, if unsure never guess get your manager. Check that the kitchen are aware of the allergy request. Reference to be made to the allergen disclaimer (we cannot 100% guarantee free from food)
34.04 Are there any purple boards in the kitchen? - Stonegate do not use purple boards in their kitchens - please mark down and escalate as per agreed process (AM and Risk Support) if found
34.05 How do you process an allergen meal? - "Ask the chef on duty how they would identify and prepare an allergen meal. Their reponse should include 'Wash hands. Clean and sanitise the designated area. Fetch clean utensils and boards. Use fresh ingredients.' NB/ Most kitchens WILL NOT have an area uniquely designated for allergen prep and will need to wipe down a specified section of the kitchen. Ask the Chef on duty what they would do if an allergen meal is returned because it had been incorrectly made. A new meal should be made from scracth following the correct allergen preparation process. No ingredients are to be reused in the replacement dish"
34.06 How are substitutions managed for allergens? - "Ask the Chef on duty how they would manage substituted products. Only individual ingredients may be sourced locally - if you find composite products e.g. bread, sausages, etc. that have been substituted, this is against policy unless authorised by Stonegate - ask the pub to present comms supporting this. No children's products are to be substituted e.g children's sausages may not be replaced with adult sausages. Adult products may be substituted if the manager is made aware and the till point has been updated to reference the updated allergen information, OR the site may remove the item(s) from the menu."

H&S, LICENSING & DDA

SAFETY

35.01 Are copies of the H&S law poster and H&S policy statement on display, completed, in date and signed with correct details? - The H&S law poster and Policy Statement must be clearly on display and in date. PENALTY GUIDANCE Score 1 if any signs are missing, not in date, not completed accurately.
35.02 Are all statutory testing certificates in place and current? - All relevant statutory tests are showing on Pronett as being in place, e.g. electrical, fire alarm, emergency lighting, lifts & hoists, gas safety, pressure vessels etc. PENALTY GUIDANCE: Score 1 if GM not able to show Pronett system to auditor. Score Safety Observation if items are out of date, record item and due date
35.03 Has the front of house diary been completed & relevant sections signed off? - All relevant sections relating to health and safety should be completed. Refer to the Forms guidance on Sharepoint for how to check historic records. PENALTY GUIDANCE: 5 penalty points to be deducted if there are more than 2 missing entries within the last two weeks and/ or sections have been signed off or the online diary is incomplete or not accurate. Score 1 point if there are 2 or fewer missing entries within the last two weeks. Score Safety Observation if the site has added a reason / explanation against any incomplete online diary records when you inspect them"
35.04 All risk assessments applicable to site activities have been reviewed by the GM in the past 12 months, or sooner in the event of a new manager, an accident, or change in workplace layout - All relevant Risk Assessments must have been thoroughly reviewed by the Manager within the past 12 months. It must be clear that only the Risk Assessments relevant to the site have been reviewed, and any irrelevant ones have been marked Not Applicable. All staff have received training on the risk assessments relevant to their job only, and have not signed for risk assessments that are not relevant to their job role. All site specific hazards, not covered by the general risk assessments have been assessed by the Manager using the blank risk assessment forms contained in the manual. And a risk assessment for any expectant mothers, or employees with a disability have been carried out (e.g. epilepsy). PENALTY GUIDANCE - 25 penalty points to be deducted if any of the Risk Assessment training records are not up to date, or not being completely correctly in line with the above policy, or if there is no risk assessment in place for any significant hazards. Score 1 point for minor findings
35.05 Staff can demonstrate good knowledge / understanding of the protective and preventative measures required for carrying out medium to high risk tasks as outlined in the risk assessments Cellar Safety Suite C1-Storage & Use of C02 & Other Compressed Gasses C2-Floor Hatches & Cellar Deliveries C3-Cellar Environment C4-Confined Spaces CSSOW1-Moving Barrels & Crates CSSOW2-Beer Line Cleaning Cellar Delivery Checklist Others: G17- Moving around the Premises Slips Trips & Falls G25-Use of Lifts & Hoists SAFETY "Please review the risk assessment training records - you will need to question at least 3 team members (including managers): Identify at least 1, preferably 2 members of staff who have been trained in the Cellar Safety suite of risk assessments. Question these team members in the control measures detailed within the risk assessments - asking them to demonstrate / walk through processes as much as possible - in particular the process for receiving and putting away deliveries. All persons should be trained in G17 and G25 (if applicable) - please question the remaining quota of team members (1 or 2) against the control measures detailed within the risk assessments - asking them to demonstrate / walk through processes as much as possible - in particular the process for hazard spotting and removing them (spillages etc.). PENALTY GUIDANCE : – 25 penalty points to be deducted if: - No training records are available for review - regardless of employee knowledge of correct controls/procedures. - ANY staff members cannot identify the correct protective and preventative measures required for medium to high risk activities which they carry out as part of their job. Score 1 point for minor issues or any other RAs missing against site operation, unless considered a high risk activity"
35.06 Where necessary have the premises implemented appropriate control measures in relation to the management of noise at work? - All employees have received information relating to noise at work and site and role specific noise risk assessments have been carried out where required. All employees are aware of their responsibilities relating to noise at work. In addition and where necessary appropriate hearing protection is available for employee use. Use of this protection is enforced when the environment requires it. Is there a limiter in place, are there zones to reduce the noise level across the venue/club. Is there a risk assessment in place PENALTY GUIDANCE: 5 penalty points to be deducted if you find that the site is holding regular entertainment likely to increase staff exposure to noise such as live music or DJ / Club nights and has not implemented a site specific risk assessment. Score 1 point for minor issues"
35.07 Have all accidents/incidents been reported to the Manager, logged on the back-office reporting system, and actions taken to prevent recurrence? - Management must ensure that all accidents and incidents are recorded and investigated. Ask the duty manager to show you a recent slip/trip fall incident at random - was all information captured? Was remedial action and longer term action also detailed? If no records are available - revert to theoretical test. i.e. what would you do if someone had an accident on site? What does the company require you to do? PENALTY GUIDANCE: 25 penalty points to be deducted if there is evidence of accidents and incidents not being reported via the on-line system or there is no management understanding of this duty; 5 points to be deducted if only basic details are being captured and/or due diligence records are not being added to support defence of any potential claim; Score 1 point for details captured in full but no details of any further preventative action are recorded"
35.08 Are all front and back of house areas being effectively managed to control the risk of slips, trips and falls. - All internal and external floor ways / stairways / surfaces/car parks do not pose an imminent risk of a slip, trip or fall accident occurring. Maintenance of all stairways, internal and external flooring, are being maintained in a safe condition with no evidence of damage or other hazards (i.e. trailing cables, ice, spillages). Potholes not identified in car parks. Adequate lighting provisions in internal and external areas to help highlight potential hazards. Where maintenance is required it has been reported on ProNett. Staff awareness is good in respect of cleaning spillages, and appropriate equipment is available for this purpose. All relevant risk assessments have been reviewed by the GM in the past year, and the reviews are suitable and sufficient for the premises. Staff training record is up to date in respect of the Risk Assessments and spillages and broken glass policy. Penalty Guidance - 25 penalty points if there is the risk of slip, trip and falls is not being effectively managed in a main traffic area and/or public area, staff training/documentation is not up to date or sufficient (including old versions of risk assessments in use,) or there are unreported maintenance works required to deal with any repairs needed to control the risk. -5 points if there is the risk of slip, trip and falls is not being effectively managed in a Back of House or infrequently used area such as a fire escape route. Score 1 point if risk assessments have not been reviewed within the last 12 months"
35.09 Are the customer toilets in a clean and safe condition? - The customer toilets should be kept in a clean and safe condition with no evidence of accumulation of rubbish, broken toilet seats or leaks. Do not score the stock to the wash hand basins and hot & cold running water. All toilet doors should be provided with suitable working locks. The customer toilets are in good condition with no evidence of redundant equipment stored in them . Toilets are being checked hourly and recorded on toilet check sheet. PENALTY GUIDANCE: 10 penalty points to be deducted if the customer toilets are very dirty, locks/toilet seats are missing or broken, redundant equipment is stored in here, rubbish accumulation, no evidence of toilet checks being completed. Score 1 point if toilets are dirty
35.10 Is broken glass being disposed of safely? - Glass waste is disposed of through a dedicated glass bin - labelled, not lined. Transfer of the glass waste to external containers does not increase the risk of injury. No evidence of broken glass on the premises. Safe system of work for the collection of empty glasses followed (e.g. glass collecting racks) in line with Risk Assessment for this task. PENALTY GUIDANCE: 10 penalty points to de deducted if the correct procedure is not being followed leading to a significant risk of injury. Score 1 point if minor evidence of broken glass and/or bin not labelled
35.11 Are suitable first aid arrangements in place? - Note this section does not apply to accommodation which has a separate question (pub and kitchen only ). Adequate number of nominated persons available. Adequate numbers of first aid kits provided. No unauthorised products. Suitable arrangements for disposal of sharps. First aid kits adequately stocked and maintained in good, clean condition. PENALTY GUIDANCE: 10 penalty points to be deducted if there are no first aid appointed persons available, any unauthorised products found in the first aid kits and / or they are not adequately stocked. Score 1 point if insufficient first aid kits available"
35.12 Is appropriate personal protective equipment (PPE) available, with staff awareness of why / when it is required, and is there evidence to suggest that it is actually being used? - PPE available in the cellar (apron, gloves, goggles, heavy duty gloves for moving barrels). PPE available in the kitchen (apron, gloves, goggles, mask, as appropriate). All PPE to be in a serviceable and clean condition. Employees trained in the correct use of the appropriate PPE. When questioned staff should be able to demonstrate when / what type of PPE is required for specific activities. PENALTY GUIDANCE - 25 penalty points to be deducted if two or more pieces of PPE are missing/damaged, or if there is clear evidence PPE is not being used or if staff awareness of what / when PPE is required is lacking. Score 1 point if there is 1 piece of PPE missing
35.13 Are gas cylinders being stored safely? - Gas cylinders stored securely (or laid flat and chocked when not in use). PENALTY GUIDANCE: 10 penalty points to be deducted if the storage of gas cylinders presents a risk to injury. Score 1 point if unsecured with no risk of injury
35.14 Are lifts and hoists being used correctly and safe systems of work followed, including access to high levels? - Lifts and hoists fitted with appropriate guards. All fitted safety devices used. Employees using lifts and hoists have been trained in their safe use. Safe systems of work being followed. Passenger carrying lifts to be examined every six months (12 months for goods only lift) – details of last maintenance visit should be available on Pronett. Works identified during examination to be actioned and completed. PENALTY GUIDANCE: 25 penalty points to be deducted if there is a significant risk of injury due to work methods in relation to the use of lifts/hoists etc." Score 1 point for minor issues
35.15 Are ladders on the premises in good condition and fit for purpose? - BS/EN 131 marked step ladders available for access and used where appropriate. No team member access to heights above 3m using a ladder. Ladders to be in good condition. Storage of ladders to be appropriate and not likely to cause damage. Risk assessment for use of ladders is available. PENALTY GUIDANCE: 10 penalty points to be deducted if there is a significant risk of injury due to work methods in relation to the use of ladders etc."" Score 1 point for minor issues"
35.16 Are beer lines being cleaned correctly and procedures followed? - Beer line cleaning procedures currently approved are used at all times. Beer line cleaning notices available and used. Documented records of line cleaning maintained and up to date (Front of House Diary, Weekly page). Appropriate chemicals used for line cleaning. Appropriate protective clothing available and in good condition. PENALTY GUIDANCE: 25 penalty points to be deducted if beer line cleaning is not being conducted safely such as no signs in use (has to be witnessed and photographed) or using non-nominated chemical and/or there are two or more missing beer line cleaning records in the front of house diary during the last four week period. Score 1 point if minor issues observed
35.17 Are all deliveries and transfer of crates, barrels (including the delivery through outside cellar hatches especially when they are in public areas) and food being carried out correctly and associated hazards controlled in relation to manual handling & Delivery Risk Assessments? - Delivery routes suitable for the type of deliveries undertaken. Not using open cellar drops in walkways (front of bar) in open hours. Employees and delivery employees able to move items safely. Members of the public and customers not exposed to unacceptable risk. Foldable guard available for open cellar drops. Barriers available and used if appropriate. Staff are aware of the correct process to follow, and have been trained on the site specific risk assessment for outside cellar hatches (if applicable), particularly when opening into public areas PENALTY GUIDANCE: 25 penalty points to be deducted if there is a significant risk of injury due to an unmanaged approach to deliveries. Score 1 point if minor issues observed
35.18 Is the storage and movement of all crates, barrels and food deliveries being carried out correctly and associated hazards controlled in relation to manual handling and control of associated hazards? - Crates stored a maximum of five high or to shoulder height with small bottles. Barrels stored a maximum of two high. Crates and barrels stored so as not to obstruct emergency exits. Crates and barrels stored so as not to pose any unnecessary obstruction and therefore increase risks during work activities. Furniture is stored in a safe and appropriate manner. Manual handling operations of barrels and crates is being conducted in line with the risk assessment controls, and the manual handling training provided. There are suitable heavy duty gloves available and, where appropriate manual handling lifting aids are provided. PENALTY GUIDANCE - 20 penalty points to be deducted when manual handling operations involving crates / barrels is being carried out in such a way that there is a significant risk of injury or there is a significant risk of injury due to poor storage of delivered items. Score 1 point if minor issues observed
35.19 Are only authorised chemicals being used at the premises and chemicals being stored correctly and COSHH guidelines followed? - "Pick 2 chemicals you find on site and ask the manager to present the data sheets for them. Only authorised chemicals should be used. Contract cleaning company either using assessed listed chemicals or where using their own, COSHH Data is available and the chemicals are stored in a locked cupboard. All chemical containers to be correctly labelled to identify contents. Chemicals to be stored safely. PENALTY GUIDANCE: 10 penalty points to be deducted if there are any high risk unauthorised chemicals found at the premises, for example Mr Muscle oven cleaner, bleach etc"". Score as a Safety Observation where sites are unable to produce data sheets for any nominated products - showing where to find these on Sharepoint / back-office systems is acceptable. Score 1 point if minor issues found"
35.20 Are subterranean cellars fitted with CO2 alarms? - Subterranean cellars used to store gas cylinders must be fitted with an appropriate CO2 alarm. Alarms must be tested before entering the cellar and there must be sufficient monitor and repeater units throughout the cellar. Safety Observation if cellar requires, but does not have, a CO2 alarm fitted. Score -10 if alarm has insufficient monitoring/repeater units. Score 1 if alarm is not tested before entering cellar
35.21 Have any defects to facilities or equipment posing an imminent risk of injury been observed without a suitable plan of action or been made safe? - "Condition of furniture safe for customer use and allows access for exit etc. Condition of highchairs for use in family area adequate. Doors secure and working correctly. Promotional material adequately secured and displays are safe. Safety in gardens / external areas properly managed. WC facilities condition good and no hazards identified. Lighting adequate and safe location. Openable windows secure if appropriate and not accessible by children. Balcony areas secure for children and railings suitable. Access and egress from the premises safe. Railings and balconies correctly designed - bevelled top and kick boards in place. Staircases are safe with sufficient height/spacing to handrails and no missing rails. Check safety and security of A boards. Watering system to hanging baskets switched off in winter. PENALTY GUIDANCE: 10 penalty points to be deducted if the condition of equipment presents a significant risk of injury to either customers or employees. Score 1 point if minor issues observed"
35.22 Are baby changing units and high chairs in a clean , safe and secure condition? - Baby changing units should be checked to ensure that they are securely mounted, that straps are fitted where appropriate and not damaged or missing and in useable condition ) and that normal use of this item of equipment will not present a hazard to either parent or child. A record of weekly checks of the baby changing equipment must be maintained. (Front of house diary, Weekly page) PENALTY GUIDANCE: 10 penalty points to be deducted if the high chair or baby change unit is found in an unsafe condition and this has not been raised on Pronett" Score 1 point if minor issues observed
35.23 Are gas patio heaters being used correctly and associated gas cylinders stored safely? - Risk assessment should be present for the use of gas patio heaters. Patio heaters located in a safe position. Gas cylinders should only be changed by a trained team member. The gas storage area should be securely locked with only the minimum amount of cylinders stored at the premises. PENALTY GUIDANCE: 10 penalty points to be deducted if the unsafe use of patio heaters presents a significant risk of injury. This also includes the unsafe storage of gas cylinders. Score 1 point if minor issues observed
35.24 Are controls in place to manage the risk of Legionella? - Hot and cold water checks should be completed monthly. Water to be stored below 20°C or above 60°C. · Hot water temperature checks to be completed monthly at furthest tap from boiler. Temperature to be no less than 50°C. · Shower heads to be de-scaled at least every 6 months with records maintained.( Hotels) · Legionella water risk assessment present. PENALTY GUIDANCE: 10 penalty marks to be deducted if any checks have been missed or temperatures are not within parameters and/or there is no water risk assessment present."" "
35.25 Are there any obvious risks to children within the venue, in particular the gaps between the balustrades? SAFETY There should be no risks to child safety and the gaps between the balustrades must be a maximum of 10 cm and has risk assessment PE5 been reviewed? Make sure the Risk Assessment highlights specific areas where there are balustrades and identifies width of each and highlights any hazard with controls in place PENALTY DEDUCTION: 25 points if the risk assessment PE5 has not been reviewed or imminent risks found -5 points if minor risks observed
35.26 Are tumble dryer or washer dryer filters clear from fluff? SAFETY Ask how frequently the filters are cleaned (should be cleaned end of week in accordance with front of house diary). PENALTY DEDUCTION: 10 points if the answer is not known and filters have not been cleaned weekly
35.27 Are there any other issues that you feel need to be raised? SAFETY "Use to capture any findings not covered elsewhere in the H&S section of the audit. PENALTY GUIDANCE: Safety Observation - Not best practice or minor risk, -5 - Risk of Improvement Notice, -25 Imminent Risk to Safety"

LICENSING

36.01 Is a certified copy of the Premises Licence summary displayed at the premises? - The premises licence summary must be displayed in a prominent position. It must be a certified copy with a stamp of approval. PENALTY GUIDANCE: 20 penalty points to be deducted if the premises licence summary is not displayed or if the copy on display is not a certified copy.
36.02 Is a full copy of the premises licence available? - A full copy of the Premises Licence should be available at the premises (normally kept in the safe). PENALTY GUIDANCE: 10 penalty points to be deducted if a full copy of the premises licence is not available. Score 1 point if a new GM is awaiting the updated licence document
36.03 Are management aware of the conditions attached to the licence and are they being adhered to by the premises? - The DPS and staff are aware of the conditions attached to the premises licence. The DPS has their personal licence in their possession. All the conditions associated with the premises licence are being adhered to at all times. PENALTY GUIDANCE: 10 penalty points to be deducted if there is any evidence that conditions on the licence are not being adhered to and/ or the DPS does not have their personal licence in their possession at the pub"
36.04 Is a Section 57 Notice on display, next to the Premises Licence Summary (ENGLAND/WALES only - SCOTLAND = copy of the Licensing Act 2005) - "DOES NOT APPLY FOR SCOTLAND - FOR SCOTTISH SITES, A COPY OF THE SCOTTISH (LICENCING) ACT 2005 MUST BE DISPLAYED A copy of the Section 57 notice must be displayed, and must be displayed next to the premises licence summary. The DPS name is no longer required. PENALTY GUIDANCE: Safety Observation where a new GM is awaiting the updated licence document. 10 penalty points to be deducted if the notice is not on display next to the premises licence summary, and/ or if it is not up to date "
36.05 Do all Personal Licence Holders carry on their person their personal licence ready for inspection. - It is a licensing requirement that all personal licence holders in the business carry on their person their Personal Licence. If not on their person, it can be kept in the safe, but they need to be able to produce it in case any of the authorities ask. PENALTY GUIDANCE - 10 penalty points to be deducted if ANY personal licence holders do not have their personal licence on their person, when requested to show it. Please check all Personal Licence of holders on duty during the assessment"
36.06 Are price lists provided to comply with Trading Standards requirements? - The price of food and drink must be made clear to customers in line with current legislation. PENALTY GUIDANCE: 10 penalty points to be deducted if no price lists are displayed in the premises. Score 1 point for minor issues
36.07 Evidence of adherence to Company policy in respect of under age sales - Proof of age signage should be displayed in the bar area by all brands. Staff should be aware of acceptable forms of ID and refresher training should be completed every period and a record of training found at the back of the Front of House Diary PENALTY GUIDANCE: 10 penalty points to be deducted if no challenge 21 posters are displayed or staff not trained. 20 points deducted for both..
36.08 Is a Form of Authorisation completed for all employees? - The Licence Holder must list and authorise all staff employed to sell alcohol on their behalf. This form of authorisation should either be displayed on the staff notice board or held within the office area. PENALTY GUIDANCE: 10 penalty points to be deducted if authorisation has not been given to all staff members and recorded.
36.09 Have employees received appropriate training in relation to licensing matters and are records available to reflect the training? - All employees are aware of the company policy and law in relation to alcohol sales. All employees have received training/instruction with regard to the measurement of alcohol, particularly the pouring of pints and measures of spirits. Underage button on till being used and staff aware of acceptable forms of ID. Staff refresher training has been completed every period for underage sales and a record of training has been completed at the back of the Front of House Diary. PENALTY GUIDANCE: 10 penalty points to be deducted if the training records have not been fully completed in the back of the Front of House Diary.
36.10 Is CCTV operational and the relevant signage is on view? - Where CCTV is installed , check that all cameras are working and that data is stored and available in accordance with the company standard (31 days). The appropriate signage should also be on view. PENALTY GUIDANCE: 10 points to be deducted if either the CCTV is not operational or data not stored for the appropriate length of time. Score 1 point for minor issues
36.11 Is the incident and due diligence log being completed fully as required? - "The incident & due diligence log should be completed fully on a daily basis where door staff are present in line with the instructions in the book. Specific areas to check are the floor checks, fire exit checks and incidents page. PENALTY GUIDANCE: 20 penalty points to be deducted if there are more than 2 missing entries in the last two weeks security log book records. Score 1 point deducted if 2 or less missing entries in the last two weeks security log book records"
36.12 Are all changes in levels to floors in the public area highlighted? - All changes in floor levels within the public area should be highlighted in some way, e.g. different colour step nosings where the same flooring is in place at both levels, non-slip tape etc in order to reduce the risk of tripping. Handrails should be fitted where appropriate, and these should be secure and safe. PENALTY GUIDANCE: 10 penalty points to be deducted if there are changes in level within the public areas of the site which are not appropriately marked. "" Score 1 point for minor issues"
36.13 If applicable on door staff nights only, is the relevant sections regarding the condition of floors, stairs & toilets been completed in the door staff due diligence log book - Ensure the relevant sections in the door staff's due diligence log book have been completed. -10 penalty points if no sections have been completed. Score 1 point if some sections are completed but others are not.
36.14 Outside of trading hours and particularly where site is a multiple bar operation, are any open bottles sealed to prevent alcohol evaporation. - Randomly check bottles in all non open bars to make sure open bottles are sealed when bar is not trading. PENALTY DEDUCTION: 1 points if unsealed bottles are found

EQUALITY

37.01 Are disabled facilities provided operational and in working order? - Where disabled access facilities are available, these facilities should be in a good working order? PENALTY DEDUCTION: 10 points to be deducted if any access equipment provided for mobility impaired customers such as lifts or chair platforms are not operational or defective and have not been reported on Pronett Score 1 point if minor issues observed
37.02 Is the disabled toilet clean, operational and free from storage? - The disabled toilet should be clean and free from storage. The weekly disabled toilet check should be documented in the front of house diary (Weekly page). PENALTY GUIDANCE: 10 penalty points to be deducted if the toilet is used for storage and not in a clean condition OR if the alarm in the disabled WC is not working, the hand rails are insecure/missing and these have not been reported on Pronett or actioned through Pronett in a reasonable time or access is restricted in any way. Score 1 point if minor issues observed or checks are not documented

HOTEL SAFETY

38.01 HOTEL ONLY: Is there a process in place for the safe management of sharps disposal? - Safe practice and procedure in place, sharps safety box or equivalent container available, such as large plastic container with tight fitting lid, trained team member. · Risk assessment for control measures implemented safe methods for disposal – bin available. PENALTY GUIDANCE: 10 penalty marks to be deducted if a safe process for the disposal of sharps is not in place."
38.02 HOTEL ONLY: Is access to restricted areas adequately controlled?- · Back of house access to be controlled so that only staff can enter. · All cupboards and storage areas to be kept locked unless in use. · Access to bedrooms to be kept secure where possible. · Night time access to area to be controlled to ensure vagrants etc cannot enter. PENALTY GUIDANCE: 10 penalty marks to be deducted if there are areas kept unsecured."""
38.03 HOTEL ONLY: Are all hotel areas including rooms in a clean condition? - Unless fully booked and occupied, minimum check of 2 rooms. Rooms in a clean condition once serviced. Bathroom can be cleaned with ease with no significant areas of wear and tear i.e. enamel to WC, bath, sink in good condition and grouting to tiles, black mould growth. · Mattresses to be turned every 6 months – best practice to keep records. PENALTY GUIDANCE: 5 penalty marks to be deducted if unclean rooms are found. Score 1 point if minor issues found"
38.04 HOTEL ONLY: Is there any evidence of bedbugs? Has bed bug training been carried out by all housekeeping employees? - Speak to a member of the house keeping team and write their name in the summary . Questioning of team member shows awareness of signs of bed bugs and remedial action. No untreated infestations identified. PENALTY GUIDANCE: 10 penalty marks to be deducted if training has not been carried out for all employees and/or there is evidence of a bed bug infestation which is not being dealt with."
38.05 HOTEL ONLY: Is there a procedure in place for checking the condition of electrical equipment such as fans and irons? - "· Are there record checks on visual condition. · Check condition, appropriately stored. PENALTY GUIDANCE: 10 penalty marks to be deducted if no records available and system is uncontrolled."" Score 1 point if minor gaps in records"
38.06 HOTEL ONLY: Are bath mats available for guests to request if necessary? - · If baths/showers are not provided with a non-slip surface are bath mats allocated to each room, or anti slip application applied, non-slip strips in bath and signage / notice to indicate available on request. · All mats to be disinfected between use, in good condition. PENALTY GUIDANCE: 10 penalty marks to be deducted if mats not in good condition, managed or available."
38.07 HOTEL ONLY: Is there a process in place for maintenance reporting and routine room checks? - Robust maintenance reporting system in place for rooms and public areas. · All maintenance issues addressed with paper trail. · No evidence of maintenance issues within rooms, which have not been highlighted with appropriate person. · Where serious maintenance issues creating hazards are present the room should be closed or made safe. · Family rooms to have appropriate and adequate protection for children against hot pipes, socket covers etc PENALTY GUIDANCE: 10 penalty marks to be deducted if the system of maintenance is unmanaged which has led to unsafe areas for guests."" Score 1 point for minor issues"
38.08 HOTEL ONLY: Are window openings on all floors above ground level restricted? HOTEL SAFETY · Windows within the rooms to be openable but restricted, to ensure they do not open any more then 10cm PENALTY GUIDANCE: 10 penalty marks to be deducted if windows open fully.
38.09 HOTEL ONLY: Are appropriate procedures in place to protect night workers and lone workers? HOTEL SAFETY "Appropriate risk assessments to be completed for all night workers · Appropriate risk assessment for lone working, particularly at night · Risk assessments to be reviewed annually · Control measures identified in risk assessments to be implemented · Staff to be aware of controls and how to follow them. PENALTY GUIDANCE: 10 penalty marks to be deducted if high risks identified have not been addressed."" Score 1 point for low risk issues not identified or addressed"
38.10 "HOTEL ONLY: Staff can demonstrate good knowledge / understanding of the protective and preventative measures required for carrying out medium to high risk tasks as outlined in the risk assessments - Cleaning up Bodily Fluids and Changing Contaminated Bed Linen - Moving Linen, Linen Trolleys and Baggage - Safe use of Showers and Baths - Safety Management and Evacuation of the Hotel - Room Security and Safety" Question at least 2 members of staff, in different job roles, to identify that they can demonstrate clear understanding of the control measures listed in AT LEAST 3 of the KEY risk assessments. Consider the risk assessment in terms of the specific local risks. Interview 2 staff who work in relevant areas and ask them to explain the hazards in relation to these Risk Assessments and how they manage them. PENALTY GUIDANCE – 25 penalty points to be deducted if ANY staff members cannot identify the correct protective and preventative measures required for medium to high risk activities which they carry out as part of their job. Score 1 point for minor issues or any other RAs missing against site operation, unless considered a high risk activity"

HOSTEL SAFETY

38.11 HOSTEL ONLY: Is emergency contact information displayed and current?- Clear details of emergency contact information should be displayed
38.12 HOSTEL ONLY: Is a current bed plan kept in a readily accessible place so night staff can access in the event of an emergency? - Ensure the current bed plan is placed in a readily accessible place. This must give details of persons requiring assistance in the event of an emergency

EXTERNAL PLAY AREA SAFETY

39.01 EXTERNAL PLAY AREA ONLY: In-House Checks Is there a routine inspection programme in place for the play facility? - A full record of all inspections carried out should be maintained by the premises. Daily • Inspection for signs of damage, vandalism, broken glass etc. • In busy times more than one such inspection may be necessary. 3 Monthly • A more detailed inspection to check security of all items Annual • An Independent Annual Inspection checking for all safety issues. (For very heavy use areas more than one inspection of this type is recommended every year) PENALTY GUIDANCE: 10 penalty points to be deducted if the routine checks are not being carried out and recorded."""" Score 1 point for minor gaps"
39.02 EXTERNAL PLAY AREA ONLY: Independent Checks: Is there evidence of an independent Play Area Audit Report by ILAM Services (or equivalent) within the last 12 months? - Ask to see last Independent inspection Report. Check. Any actions identified within the report should have been completed [note: if the report has only just been completed, then ask to see an action plan] PENALTY GUIDANCE: 10 penalty points to be deducted if the last independent report is not available or if the report highlights concerns which have not been rectified
39.03 EXTERNAL PLAY AREA ONLY: Flooring: Is the surface of the play area suitable and in good condition? - "Hard surfaces are not recommended on playgrounds other than for those areas between play equipment i.e. Paths. British Standards recommends the use of impact absorbing surfaces under all play equipment. Impact absorbing surfaces include: - Grass is acceptable for falls from heights up to 1000mm if in good condition if free from hard objects. - Bark chipping to a minimum depth of 500mm to achieve a depth of 300mm. - Woodchip 5-30mm particle size to 500mm depth to achieve a depth of 300mm PENALTY GUIDANCE: 10 penalty points to be deducted if there is any evidence of surface likely to cause injury. Also deduct marks if evidence of broken glass or sharp objects are noted."" Loose fill surfaces should be regularly cleaned, maintained and replenished. Purpose made synthetic materials should be in good condition, with no sign of wear or tear or trip hazards. The piece of equipment should rock smoothly and the ground around the equipment should not be worn away. - Pea gravel, rounded not angular, to a minimum depth of 300mm- Purpose made synthetic materials. - Sand to a minimum depth of 300mm No hidden trip hazards. Check for roots, exposed footings. There should be no slip trip hazards within the play area. 1 point to be deducted for minor issues"
39.04 EXTERNAL PLAY AREA ONLY: Gates and Fencing: Are fencing and gates secure and free from loose, missing or broken parts? - Fencing should be complete and in good repair. Gates should be able to be closed and secured. Footpaths should be unobstructed and the site should be free from litter, glass and other objects. Check access to car park and roads. PENALTY GUIDANCE: 10 penalty points to be deducted if the gate and/or fencing is damaged and is likely to cause injury to users. 1 point to be deducted for minor issues
39.05 EXTERNAL PLAY AREA ONLY: Handrails/Barriers: Are all handrails, barriers and guardrails provided suitable and sufficient? - Handrails should be at a height not less than 600mm and not more than 850mm above the foot position. Guardrails are generally only permitted for equipment not easily accessible for standing surfaces of less than 2m above the playing surface. They should be between 650mm and 850mm in height above the standing surface. Barriers for easily accessible equipment barriers should be provided when the standing surface is more than 600mm above the playing surface. They should be at least 700mm in height. For equipment not easily accessible barriers should be provided for standing surfaces greater than 2m above the playing surface. PENALTY GUIDANCE: 10 penalty points to be deducted if there is any evidence of unsuitable protection which is likely to cause injury to users."" 1 point to be deducted for minor issues"
39.06 EXTERNAL PLAY AREA ONLY: Plants: Is planting within the external play area safe? - There should be no bushes/plants within or close to the play area that produce berries or are known to be poisonous. Where necessary advice should be sought from a local garden centre. There should be no plants or trees obstructing the play area. Also check for thorny plants likely to cause injury. PENALTY GUIDANCE: 10 penalty points to be deducted if there is evidence of poisonous plants growing within the play area. 1 point to be deducted for minor issues
39.07 EXTERNAL PLAY AREA ONLY: Swings: Are the swings provided suitable and in good condition? - The swing frame should be secure. Chains should be hanging correctly and in good condition. The eyebolts should be in place and undamaged and seats securely fixed. There should be no evidence of damage, wear or tear. PENALTY GUIDANCE: 10 penalty points to be deducted if there is any evidence of unsuitable equipment which is likely to cause injury to users. 1 point to be deducted for minor issues
39.08 EXTERNAL PLAY AREA ONLY: Slides: Are the slides provided suitable and in good condition? - The slide should be secure and where there is a risk from falling from height, appropriate guarding provided around the slide platform. Steps and chute should be undamaged. The ground at the base of the chute should not be worn away. There should be no evidence of damage, wear or tear. PENALTY GUIDANCE: 10 penalty points to be deducted if there is any evidence of unsuitable equipment which is likely to cause injury to users. 1 point to be deducted for minor issues
39.09 EXTERNAL PLAY AREA ONLY: Rotating Equipment: Are rotating pieces of play equipment suitable and in good condition? - Hand grips should be provided. All moving parts should be enclosed. The piece of equipment should revolve smoothly and be undamaged. There should be no evidence of damage, wear or tear. PENALTY GUIDANCE: 10 penalty points to be deducted if there is any evidence of unsuitable equipment which is likely to cause injury to users. 1 point to be deducted for minor issues
39.10 EXTERNAL PLAY AREA ONLY: Equipment - Rockers: Are rocking pieces of play equipment suitable? - Hand grips should be provided for each seat or standing position. Foot rests and handgrips should be securely fixed and must no rotate. There should be no evidence of damage, wear or tear. PENALTY GUIDANCE: 10 penalty points to be deducted if there is any evidence of unsuitable equipment which is likely to cause injury to users. 1 point to be deducted for minor issues
39.11 EXTERNAL PLAY AREA ONLY: Equipment - Sand pits: Are sand pits suitable and in good condition? - "Daily inspection of the sand pit should take place, to check for foreign objects and dog faeces etc. The area should be cleaned as necessary. The sand should be topped up to ensure it remains at an appropriate level. There should be suitable drainage to prevent the sand pit from flooding. The level of the sand should be a minimum of 450mm. PENALTY GUIDANCE: 10 penalty points to be deducted if there is any evidence of unsuitable equipment which is likely to cause injury to users. 1 point to be deducted for minor issues"
39.12 EXTERNAL PLAY AREA ONLY: Other Play Equipment: Is the play equipment being maintained in a safe condition? - "From a visual inspection only, there should be: - no sharp edges - no missing or damaged fixings - no bent or damaged struts or supports - climbing frames should be secure and all bars in place and securely fixed and the bolts in good condition. - signs indicating minimum age for use/parental supervision. - timber components should be in a good safe condition with no breaks or splintering or cracking sections. - any ropes provided should be secure and undamaged and all fixings should be tight and have no protruding sharp edges. - paintwork and preservative should be in good condition, with no evidence of corrosion. - rope/cabling not a throttle-hazard. PENALTY GUIDANCE: 10 penalty points to be deducted if there is any evidence of damage which is likely to cause injury to users."" 1 point to be deducted for minor issues
39.13 EXTERNAL PLAY AREA ONLY: Signs: Are maximum height and age restrictions in place and clearly identifiable? - Appropriate signage should be displayed advising of the restrictions in relation to age/height for users. PENALTY GUIDANCE: 10 penalty points to be deducted if there are no height restrictions in place and/or height restrictions are not being followed.

FIRE SAFETY

FIRE RISK ASSSESSMENT

40.01 Is the premises fire risk assessment available? - A site specific fire risk assessment should be available, signed, dated and verified against the premises activities. PENALTY GUIDANCE: 25 penalty points to be deducted if a physical or digital copy of the fire risk assessment is not available.
40.02 Have the hazards and deficiencies recorded within the fire risk assessment been suitably controlled or eliminated with all required actions completed? - Management must ensure that a fire risk assessment has been completed and that all necessary control measures are correctly implemented. All significant findings in the fire risk assessment should have been actioned within reasonable timescales, or a plan of action to deal with any outstanding actions. Spot check physical completion of High-Risk actions. FRA may be held as a paper copy OR as a FRACA on NSF Connect PENALTY GUIDANCE: 25 penalty points to be deducted if It is evident no action has been taken to rectify hazards and deficiencies within the fire risk assessment with a significant number of high-risk actions remaining. 10 penalty points to be deducted if a single high-risk action remains. 5 penalty points to be deducted if only medium and low risk actions remain. Score 1 pt if actions are physically completed but not recorded as closed OR if work has been logged on ProNett for repair but document/Connect not updated with the job reference number. DO NOT apply a penalty deduction if it can be demonstrated actions are “work in progress” with correct actions E.g. works orders in place"
40.03 Is the fire risk assessment still relevant and fit for purpose? - The material layout and use of the property, including sleeping must be consistent with the description recorded within the fire risk assessment. PENALTY GUIDANCE: 25 penalty points to be deducted if any material change has not been recorded. Score 1 if the Responsible Person can demonstrate a new fire risk assessment has been scheduled (this can be done on the day)

FIRE ALARM AND DETECTION

41.01 Are the Fire Alarm and Fire Detection systems operational? - Fire alarm panel is showing a power supply with no faults indicated. PENALTY DEDUCTION: 25 points to be deducted if there is no power to the panel, it has been disabled or it is showing faults that have not been reported AND there is sleeping accommodation on site. 10 Penalty points to be deducted if there is no power to the panel, it has been disabled or it is showing faults that have not been reported with NO sleeping accommodation on site. DO NOT mark down if works have already been arranged Where a site has guest accommodation, an Emergency Notice should be raised with the Property Manager immediately informed."
41.02 Is a fire alarm zone plan available in the correct location? - There should be a zone plan for the building in the Fire book OR in the near vicinity of the fire panel, where a site has a single zone, this should be clearly identified. This is usually displayed in two forms 1: a building schematic with coloured areas defining a zone or 2: in written format. Either is acceptable in licensed premises with a simple layout. The zone plan should include the lcoation of fire extinguishers & equipment, fire exits and escape routes, manual call points, fire doors Should the Licensed premises operate as a hotel, hostel, be substantial in size E.g. 4 storeys and trade over multiple levels, have a theatre, comedy club, escape room entertainment etc. then the required zone plan should be displayed as a building schematic. PENALTY GUIDANCE: 5 penalty points to be deducted if there is no zone plan, or is not in building schematic form where the layout is complex/includes guest accommodation, or if any information is missing."
41.03 Are all fire detectors not obstructed or covered and all areas covered by appropriate detection? - All fire detection should be unobstructed and uncovered and all areas covered by appropriate detection . PENALTY GUIDANCE: 25 penalty points will be deducted if detectors are not operational. 10 penalty points deducted if rectified on the day.
41.04 NIGHTCLUB ONLY: Is the music system interlinked with the fire alarm and fire detection system and isolates (switches off) on the fire alarm or fire detection system being actuated? - ONLY for sites with system installed, check the last external maintenance record. PENALTY GUIDANCE: Score -25 if an interlinked system does not isolate (switch off) on the fire alarm or fire detection system being actuated. "

ACTIVE MONITORING

42.01 Is the fire precautions checklist being completed on a daily basis? - Daily checks include: Fire detection and fire alarm systems. Emergency and escape lighting systems. Portable fire extinguishers and fire blankets. Emergency and panic escape doors. Fire Safety walkthrough. PENALTY GUIDANCE : 5 penalty points to be deducted if there are more than 2 missing entries within the last two weeks and/ or sections have been signed off or the online diary is incomplete or not accurate. Score 1 point if there are 2 or fewer missing entries within the last two weeks. Score Safety Observation if the site has added a reason / explanation against any incomplete online diary records when you inspect them"
42.02 Are all plant rooms free from combustible materials? - All plant rooms, including boiler rooms, electrical cupboards and lift motor rooms, must not be used as storage areas for any items. PENALTY GUIDANCE: 10 penalty points deducted if there is a significant amount of storage in these areas within 1 m of boiler, electrical cupboard, fuse board, lift motor etc, unless specified otherwise by the FRA. Score 1 point for minor storage outside of a 1m radius of high risk equipment."

FIRE TRAINING

43.01 Have all employees received fire safety training at induction (including door staff) and at routine intervals following as documented in the fire log book, not the online system? - Documented evidence to show ALL employees have undertaken fire safety or refresher training within the last six months, which shall include; induction training for each staff member, information on fire emergency procedures, including roles and responsibility within the local procedures, awareness of how to raise the alarm in the event of a fire (Verbal confirmation by asking 2 members of staff randomly) PENALTY GUIDANCE: 10 penalty points to be deducted if the training records have not been fully completed"
43.02 Has a fire evacuation drill taken place in the last six months? - A fire evacuation drill should take place every six months and records should be available to confirm this has taken place. Just check the drill date not the attendees. Note that if a site submits the 6 monthly record then they can't add new team members at a later date, so an open record that shows the site has completed the drill within the last 6 months is acceptable. PENALTY GUIDANCE: 25 penalty points to be deducted if a fire drill has not been completed within the last 6 months. Score 1 point for minor issues with drill records"

MEANS OF ESCAPE

44.01 Are fire access and egress routes free of obstructions, stock and waste products? - PENALTY GUIDANCE: 25 penalty points will be deducted from this section if the answer to this question is no. Score 1 point if minor obstructions are removed at the time
44.02 Are all fire exit doors unlocked and available for use? - "Physical check of final exit doors required. Such doors should only be openable with one hand movement E.g. applying pressure to a push bar. During trade hours no security mechanism should be engaged A procedure should be in place to ensure that any locked fire exit doors are unlocked immediately on occupation of the building PENALTY GUIDANCE: 25 penalty points will be deducted from this section if any final exit door is locked or bolted shut, or obstructed so that it can't be opened. 10 penalty points deducted if any door cannot be opened easily but corrective action in place E.g. a works orders in place. "
44.03 Are all internal fire doors in good condition with self-closing devices operating correctly and closing effectively in the frame? - "PENALTY GUIDANCE: 25 penalty points deducted if 3 or more doors are non-compliant with no evidence of corrective action in place. 10 penalty points deducted if <3 doors are non-compliant with no evidence of corrective action in place. 5 penalty points if the Responsible Person can evidence a work order with issues logged and due to be repaired OR if additional considerations listed below are noted. Corrective action can be registered on the day.
44.04 Are the safe capacity limits for trade areas are documented within the fire risk assessment? - Documented within the fire risk assessment document. The Responsible Person should know and be able to clear state the population limits for the trade areas. NB/ The lower figure of the fire risk assessment and premises licence is the determining figure, however do not penalise the site if they are able to give the FRA figure and it is higher. Site should also take into account the number of team on site and, if this is above team capacity, should reduce the customer limits accordingly PENALTY GUIDANCE: 10 penalty points deducted if the Responsible Person fails to confirm the safe capacity limits for the property, including failing to take account of team numbers on shift."
44.05 Are appropriate and adequate fire exit signage, fire action notices and general fire signage in place? - Signs displayed as required at all exit points from the premises. Mandatory signage is displayed along fire exit routes and in high risk areas, including instruction on the operation of the emergency exits. Visible from all areas of customer area. Visible back of house. Clear and unambiguous. Fire Action Notices are in appropriate locations containing the assembly point information (see Policy text 2 for each brand requirement.) PENALTY GUIDANCE: 5 penalty points to be deducted if there are more than 2 signs missing. Score 1 point if there are 2 or fewer signs missing

SMOKING

45.01 Is the no smoking policy being followed and is smoking being managed in outside smoking areas? - Are the designated smoking areas compliant? Is there evidence of staff smoking outside of the smoking area? Has a suitable extinguishing and disposal facility been provided? Is there evidence the designated smoking area is unsuitable in location and presents a risk to the premises? PENALTY GUIDANCE: 25 penalty points deducted if evidence of public or staff ignoring the no smoking policy, or smoking outside of the designated areas, or if location/construction of smoking area is unsuitable. 10 penalty points deducted if there is no suitable extinguishing/disposing facility for cigarettes

GENERAL FIRE SAFETY

45.02 Are there any other fire issues that you feel need to be raised? - Use to capture any findings not covered elsewhere in the Fire section of the audit. PENALTY GUIDANCE: Safety Observation - Not best practice or minor risk, -5 - Risk of Improvement Notice, -25 Imminent Risk to Safety"

HOTEL SAFETY

45.03 HOTEL ONLY: Are guests inducted on the fire safety requirements and procedures for the premises and sign to confirm? - PENALTY GUIDANCE: 25 penalty points deducted if no evidence guests are informed of on the fire safety requirements and procedures for the premises at check-in
45.04 HOTEL ONLY: Every letting room has a fire safety floor plan with fire evacuation procedures displayed? - PENALTY GUIDANCE: 10 penalty points deducted if no safety plan provided in any room
45.05 HOTEL ONLY: Are No smoking signs displayed within letting rooms? - PENALTY GUIDANCE: 10 penalty points deducted if no signage displayed in any room
45.06 HOTEL ONLY: Is each letting room provided with an automatic detector?- PENALTY GUIDANCE: 25 penalty points deducted if any room does not have a detector installed

ADDITIONAL QUESTIONS

STAFF ACCOMODATION

46.01 Does the site have accommodation?
46.02 Is the staff accommodation occupied?
46.03 How many people are living in the accommodation? - Answer a number to represent how many people are living there
46.04 How many 'households' are living in the accommodation ? - Answer a number to represent how many separate households are living there
46.05 Does the current fire risk assessment cover the staff accommodation? Does the FRA cover the staff accommodation within it. PENALTY GUIDANCE - If it does not or it is not correctly covered then it is 25 penalty points.

COVID-19

47.01 Has the Covid site specific Risk Assessment 'Working at an Operational Site' been reviewed and amended, reflecting any site specific points (i.e. fire doors opened during trading/ pinch points on stairs/) ? It is expected that this will be annotated and elements crossed out
47.02 Has the Covid site specific Risk Assessment 'Working at an Operational Site' been applied in line with the relevant local/regional requirements?

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PERSONAL HYGIENE

PURCHASE & DELIVERY

STOCK CONTROLS

DEFROSTING

FOOD PREPARATION

WASHING PRODUCE

COOKING

COOLING

REHEATING

FREEZING

HOT HOLDING

DISPLAY - COLD/AMBIENT

FINAL SERVICE TO GUEST

TEMPERATURE

FOREIGN OBJECT PREVENT

GLASS & CROCKERY

RAW SHELL EGGS

ICE HANDLING

FSA E.COLI GUIDANCE

LAYOUT & SEGREGATION

ADDITIONAL HYGIENE CONCERNS

WALLS

FLOORS

CEILINGS

LIGHTING & VENTILATION

DRAINAGE & PLUMBING

FRIDGES & FREEZERS

EQUIPMENT

WC - PUBLIC

STAFF AREAS

PEST CONTROL

CLEANING

DISHWASHING

ADDITIONAL STRUCTURAL CONCERNS

ADDITIONAL CIM CONCERNS

ADMINISTRATION

STAFF KNOWLEDGE - FOOD SAFETY

SAFETY

LICENSING

EQUALITY

HOTEL SAFETY

HOSTEL SAFETY

EXTERNAL PLAY AREA SAFETY

FIRE RISK ASSSESSMENT

FIRE ALARM AND DETECTION

ACTIVE MONITORING

FIRE TRAINING

MEANS OF ESCAPE

SMOKING

GENERAL FIRE SAFETY

HOTEL SAFETY

STAFF ACCOMODATION

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