Is there a up to date load planner in place?
Comms board in place, meat tracker , load planner , cleaning schedule bespoke and bras do standsrd
Buzz briefs up And been utilised ?
Dry stores organised
Walk-in fridge organised and clean
Raw meat segregation in place
Is there meat breathing ?
Fryers been cleaned daily?
Are shaams cleaned, drained where applicable and written on .
Sham paperwork complete and correctly filled out ?
No items ood?
Deck cupboards tidy?
Prep and par in place ?
Two stage clean in place?
Adequate chemicals available ?
Hand wash stations full stocked up?
Hand washing been done ?
Correct uniform been worn?
Back yard clean and tidy?
Walk-in freezer organised and clean?
Walls and floors clean ?
CAYG in place?
Is there a knowledge wall in place?
Wheels and legs clean?
Back of house risk assessments filled out and completed - new starter level 2 validation