Surefoot Internal Audit CW

• Audit Title

• Wahaca Southampton
  Address

• Conducted on

  Date

• Prepared by

Bar

Food Products

• All Products purchase from approved supplier?

  Yes

  No

  N/A

• All food products covered?

  Yes

  No

  N/A

• All food products stored correctly, high risk food stored correctly?

  Yes

  No

  N/A

• All food products labelled?

  Yes

  No

  N/A

• All food products within date?

  Yes

  No

  N/A

• All food products following FIFO procedure?

  Yes

  No

  N/A

• Discarded food products on wastage sheet?

  Yes

  No

  N/A

Food Service Area

• Safe food handling practice, frequent hand washing procedure?

  Yes

  No

  N/A

• Wash basin fully stocked with hot/cold water, antibacterial, soap and paper tower?

  Yes

  No

  N/A

• Contact surfaces (floors, walls, ceilings, Bar tops) are clean and well maintained?

  Yes

  No

  N/A

• Fridge Temperature Recorded?

  Yes

  No

  N/A

• No evidence of pests?

  Yes

  No

  N/A

• Fridge Tidy & Clean?

  Yes

  No

  N/A

• Levels of preparation available (no over prepping)?

  Yes

  No

  N/A

• Fitness to work policy understood and adhered to?

  Yes

  No

  N/A

Equipment

• Glass washer clean & in good condition?

  Yes

  No

  N/A

• Glass washer filled and using adequate detergent, rinse and granulated salt?

  Yes

  No

  N/A

• Juicer clean & in good condition?

  Yes

  No

  N/A

• Coffee machine & Grinder clean & in good condition?

  Yes

  No

  N/A

• Knifes in use are hygienic and safe to use?

  Yes

  No

  N/A

• Bar utensils (shakers, jiggers, muddlers, etc.) in good condition?

  Yes

  No

  N/A

• All Glasses clean & in good condition(no cracks)?

  Yes

  No

  N/A

• Fridges clean & in good condition(door seals, shelves)?

  Yes

  No

  N/A

Store Room

• Fridge Tidy & Clean

  Yes

  No

  N/A

• Ice Machines clean and in good condition?

  Yes

  No

  N/A

• All products within date?

• Store facilities clean & in good condition?

  Yes

  No

  N/A

• All products following FIFO procedure?

  Yes

  No

  N/A

Kitchen

Washing Up Area

• Goggles, mask & gloves available and in usable condition for chemical handling?

  Yes

  No

  N/A

• Dishwasher clean & in good condition?

  Yes

  No

  N/A

• Dishwasher filled and using adequate detergent, rinse and granulated salt?

  Yes

  No

  N/A

• Dishwasher hot water to the right temperature(52c degrees)?

  Yes

  No

  N/A

• All contact surfaces (walls, ceilings, floor) clean and well maintained?

  Yes

  No

  N/A

• Mobile racks & shelves are clean and in good condition?

  Yes

  No

  N/A

• All chemicals not in use stored properly and locked?

  Yes

  No

  N/A

• Chemical dispensers clean & in good condition?

  Yes

  No

  N/A

• Grease trap clean & in good condition?

  Yes

  No

  N/A

• Kitchen utensils clean & in good condition?

  Yes

  No

  N/A

• Evidence of pests?

  Yes

  No

  N/A

• Door is clean & in good condition?

  Yes

  No

  N/A

• Sinks are working & in good condition?

  Yes

  No

  N/A

• Bins(food & general waste) clean & in good condition?

  Yes

  No

  N/A

Food Service Area

• Hand washing - ask question on when is required and proper had washing procedure

  Good

  Fair

  Poor

  N/A

• Gas safety, passenger lift, Boiler service certificates

  Compliant

  Non-Compliant

  N/A

• MSC Audit available

  Compliant

  Non-Compliant

  N/A

• Acrylamide - ask question on where can we find it

  Good

  Fair

  Poor

  N/A

• Wash hand basin fully stocked with hot/cold water, antibacterial soap, paper towel

  Yes

  No

  N/A

• No evidence of pests

  Yes

  No

  N/A

• Adherence to company uniform policy (jewellery, clean uniform, hat in kitchen, smoking policy etc.)

  Yes

  No

  N/A

• Fitness to work policy understood and adhered to?

  Yes

  No

  N/A

• Contact surfaces (food surfaces, floors, walls & ceilings) within kitchen area clean and well maintained?

  Yes

  No

  N/A

• Daily Safety Book - (temperatures, deliveries, cooling records, probe thermometer calibration record)

  Yes

  No

  N/A

Products

• All food products purchased only from approved suppliers

  Yes

  No

  N/A

• Delivery checks(temperature checks, unapproved products, packaging, use by/best before dates & quality

  Yes

  No

  N/A

• Delivered chilled and frozen products stored appropriately within 30 min

  Safe

  At Risk

  N/A

• All food products stored correctly - 4 hours rule understood, high risk foods stored correctly

  Safe

  At Risk

  N/A

• All food products covered?

  Yes

  No

  N/A

• All food products dated?

  Yes

  No

  N/A

• All food products within date?

  Safe

  At Risk

  N/A

• All food wastage recorded?

  Yes

  No

  N/A

• All food products following FIFO procedure?

  Yes

  No

  N/A

• Products Temperature Recorded?

  Yes

  No

  N/A

Equipment

• Hand wash basin with cold/hot water and fully stocked with antibacterial soap and paper towel?

  Yes

  No

  N/A

• Safe Working condition?<br>

  Yes

  No

  N/A

• Equipment Clean & in good condition?

  Yes

  No

  N/A

• Freezer clean & in good condition?

  Yes

  No

  N/A

• All hot surfaces equipment with appropriate signage?

  Yes

  No

  N/A

• Grills, fryers, bain-marie, tortilla press & salamander clean & in good condition?

  Yes

  No

  N/A

• Microwaves clean & in good condition?

  Yes

  No

  N/A

• Blue roll dispenser, sanitiser alcohol and hand soap fully stocked?

  Yes

  No

  N/A

• Probe thermometer in use, accurate & in good working order, clean and wet probe wipes available?

  Yes

  No

  N/A

• Pass heat lamps clean & in good condition?

  Yes

  No

  N/A

• All utensils in good condition?

  Yes

  No

  N/A

Walk-in Fridge & Freezer

• Evidence of temperature recorded?

  Yes

  No

  N/A

• Cleanliness & good condition of interior floor, walls, racking and fan grill?

  Yes

  No

  N/A

• Safe Working condition?<br>

  Yes

  No

  N/A

Products

• All food products covered?

  Yes

  No

  N/A

• All food products dated?

  Yes

  No

  N/A

• All food products within date?

  Safe

  At Risk

  N/A

• All food products following FIFO procedure?

  Yes

  No

  N/A

• Clear separation & knowledge of high risk, ready and non ready to eat products stored properly?

  Good

  Fair

  Poor

  N/A

• All high risk products within use by/best before date

  Pass

  Fail

  N/A

• All gluten food products stored separately?

  Pass

  Fail

  N/A

Dry Store & Preparation Area

• All contact surfaces (floors, walls, ceilings, racking, shelves) within area clean & in good condition?

  Yes

  No

  N/A

• Designated raw meat/fish & vegetables prep area & 2 stage clean process understood

  Yes

  No

  N/A

• All raw utensils stored together in one place, away from ready to eat equipment?

  Yes

  No

  N/A

• Sanitiser contact times understood?

  Yes

  No

  N/A

• Hand washing procedures understood?

  Yes

  No

  N/A

• Sufficient levels of preparation available (no over prepping)?

  Yes

  No

  N/A

• Salad items washed appropriately?

  Yes

  No

  N/A

• Back corridor clear and free from obstructions, exit door not locked?

  Yes

  No

  N/A

• Oil room free from obstructions, flammable items?

  Yes

  No

  N/A

• Mops and buckets in use for respective kitchen area, stored and organized in designated area?

  Yes

  No

  N/A

Products

• Products here are stored safely (high risk separation, items off floor, etc.)

  Yes

  No

  N/A

• Clear effective stock rotation in place within storage areas following FIFO procedure?

  Yes

  No

  N/A

• Temperature safe for storage of ambient products (<20˚c)?

  Yes

  No

  N/A

• All food products covered?

  Yes

  No

  N/A

• All food products dated?

  Yes

  No

  N/A

• All food products within date?

  Yes

  No

  N/A

• Cooling down food temperature recorded?

  Yes

  No

  N/A

• All food products stored correctly - 4 hours rule understood, high risk foods stored correctly

  Pass

  Fail

  N/A

Equipment

• Safe Working condition?<br>

  Yes

  No

  N/A

• Hand wash basin with cold/hot water and fully stocked with antibacterial soap and paper towel?

  Yes

  No

  N/A

• Combi-oven clean & in good condition?

  Yes

  No

  N/A

• Chef knifes in use are hygienic and safe to use?

  Yes

  No

  N/A

• Chef knives rack is clean & in good condition?

  Yes

  No

  N/A

• Chef knives are colour-coded and used for designated food product?

  Yes

  No

  N/A

• Chef knives are colour-coded and stored properly?

  Yes

  No

  N/A

• Chopping boards in use are hygienic and safe to use?

  Yes

  No

  N/A

• Chopping boards are colour-coded and used for designated food product?

  Yes

  No

  N/A

• Chopping boards are colour-coded and stored properly?

  Yes

  No

  N/A

• Blast chiller is clean and in good condition?

  Yes

  No

  N/A

• Tin opener clean & in good condition?

  Yes

  No

  N/A

Weekly Surefoot Check

• Allergen Menu Up to Date?

  Yes

  No

  N/A

• Sickness return to work available?

  Yes

  No

  N/A

• All Safety notices up to date?

  Yes

  No

  N/A

• Baby Chairs checked?

  Yes

  No

  N/A

• Check Chemical List and Data sheets?

  Yes

  No

  N/A

• Accident Reports up to Date?

  Yes

  No

  N/A

• Check PPE?

  Yes

  No

  N/A

• Check Foot ware is appropriate?

  Yes

  No

  N/A

• Air conditioner filters Hoovered?

  Yes

  No

  N/A

• First Aid Box Checked and Filled?

  Yes

  No

  N/A

• Training files updated(FLOW)?

  Yes

  No

  N/A

• Accessibility Toilet Emergency string & light Functional?<br>

  Yes

  No

  N/A

• Accessibility Toiled fixtures and fittings working condition?

  Yes

  No

  N/A

• Fire alarm Tested?

  Yes

  No

  N/A

• Emergency lighting Tested?

  Yes

  No

  N/A

• Automatic Door Closers working Condition?

  Yes

  No

  N/A

• Fire Extinguishers Checked?

  Yes

  No

  N/A

• All plug sockets covered?

  Yes

  No

  N/A

Health & Safety

• Overall appearance of restaurant internal & external including clean high chairs, safe chairs, outside terrace

  Good

  Fair

  Poor

  N/A

• Toilets clean?

  Good

  Fair

  Poor

  N/A

• Organisation and cleanliness of staff room?

  Good

  Fair

  Poor

  N/A

• Internal and External waste areas clean?

  Good

  Fair

  Poor

  N/A

• Safe practices for storage & disposal of broken glass, broken glass/crockery containers available?

  Good

  Fair

  Poor

  N/A

• Items stored on racking without compromising safety?

  Good

  Fair

  Poor

  N/A

• All dangerous equipment positioned, has signage, carried and used appropriately, unplugged when not in use?

  Good

  Fair

  Poor

  N/A

• Wet Floor signs in use?

  Yes

  No

  N/A

• First Aid box correctly stocked (blue plasters etc.) and sited appropriately and as stated by branch?

  Yes

  No

  N/A

• Disability access managed effectively in the restaurant & all assisting equipment in working order?

  Yes

  No

  N/A

• Evidence of effective safe manual handling?

  Yes

  No

  N/A

• Fire Escape Routes & Exits clearly identified and free from obstructions, final exit doors not locked, no Fire Doors wedged permanently open?

  Yes

  No

  N/A

• Evidence of Weekly/Monthly fire safety equipment testing and appropriate records maintained?

  Compliant

  Non-Compliant

  N/A

• Boiler room free of storage (no combustible or flammable items, incl. chairs, paint, old/broken equipment)?

  Yes

  No

  N/A

• 6 Monthly team fire evacuation drill completed?

  Yes

  No

  N/A

• Manager's Fire Risk Assessment completed & any issues addressed?

  Yes

  No

  N/A

• Effective cleaning checklist implemented & monitored by management?

  Yes

  No

  N/A

• Cleaning Equipment and Chemicals stored correctly and well maintained (With Data sheets, notices displayed)?

  Yes

  No

  N/A

Paperwork

• Immigration & right to work updated

  Compliant

  Non-Compliant

  N/A

• Relevant induction & training records for all members of staff(fourth)?

  Compliant

  Non-Compliant

  N/A

• Essential E learning complete within 3 months of starting (FLOW)?

  Compliant

  Non-Compliant

  N/A

• Level 2 Food Safety training available for managers and kitchen team(FLOW)?

  Compliant

  Non-Compliant

  N/A

• Appropriate Safety Inspection Certificates available (flue, ventilation, electric, gas, lift, pressure system, etc.)

  Compliant

  Non-Compliant

  N/A

• Legal Notices Displayed: A3 Health & Safety Poster, Employer's Liability, Health & Safety Policy, Fitness to Work, Emergency Plan, Site Specific Risk Assessments, First Aid Poster

  Compliant

  Non-Compliant

  N/A

• Knowledge of Food Safety and Health & Safety Manuals - accident reporting, afp's, ehos(Surefoot Portal)

  Compliant

  Non-Compliant

  N/A

• Pests control management (Safeguard)

  Compliant

  Non-Compliant

  N/A