Tesco Safe and legal audit Metro: Hot Deli

Is the hot food daily checks and temperature record safe and legal record available?

Has the hot food daily checks and temp record been completed correctly (current/previous week)?

Has the food counter safe and legal record been completed correctly (current/previous week)?

Does the hot food daily checks and temperature record safe and legal record reflect standards observed?

Does the food counter safe and legal record accurately reflect standards observed during the audit?

Can all colleagues on the hot deli counter demonstrate how to use the probe correctly?

Can all colleagues from the department demonstrate how to deal with a customer allergy query?

Can all colleagues explain the temperature indicators and the chillers escalation process?

Can all colleagues explain the policy around moving between raw and ready to eat open food areas?

Are colleagues using the powersoak able to explain how to use it correctly?

Are all staff aware of food handlers fitness to work policy?

Other?

Is there an adequate supply of water?

Is there an adequate supply of hot and cold running water available at sinks?

Is there a dedicated hand wash basin in the area?

Is the hand wash basin facility in good repair?

Are all wash hand basins accessible?

Does the equipment washing sink have a sink plug?

Is the equipment washing sink easily accessible?

Is all equipment in a food safe, undamaged condition?

Are there light diffusers in place?

Are the walls in the area in good repair?

Are the ovens and canopies (where applicable) in good repair?

Are the floors in the area in good repair?

Are the ceiling in the area in good repair?

Other?

Are all wash hand basins clean?

Is there blue roll available for drying hands or a hand dryer?

Hand wash basin has the correct ecolab hand soap?

Is the equipment washing sink clean?

Does the equipment washing sink have sink line dilution markings?

When colleagues move between raw and ready to eat open food areas do they wash their hands?

When colleagues move between raw and ready to eat open food areas do they change aprons?

Is there a probe thermometer available?

Is the probe thermometer working (turning on)?

Is the probe thermometer clean?

Has the probe thermometer been calibrated?

Are there correct wipes to sanitize the probe?

Are the wipes in date and not dry?

Is knife storage unit clean?

Is Aseptopol available for use?

Is Aseptopol diluted correctly?

Is Aseptopol contact times implemented correctly?

Are all required cleaning chemicals available for use?

Does each chiller/fridge/freezer have temperature indicators in the correct position?

Are all refrigerated and frozen cabinets working correctly?

Are the refrigerators clean?

Are the freezer clean?

Are all chilled products kept in the cold chain before and after preparation?

Do staff wear aprons when preparing food?

Do staff have access to the correct uniform?

Do colleagues remove their apron and hat when entering any back of house area (warehouse/WC/canteen)?

Do all colleagues use non touch techniques when handling ready to eat products?

Are the correct colour coded boards and knives being used?

Are the correct colour coded boards and knives being stored correctly?

Are the correct cloths available to clean preparation surfaces and equipment (blue RTE & green Raw)?)

Are the colour coded knives in good repair?

Are the colour coded boards in good repair?

Are raw products kept apart from RTE products at all times during storage/handling/display?

Are all staff wearing hats and hair nets and is the hair fully covered?

Are all staff wearing a clean apron?

Are all staff following the hand washing policy?

Are all serving and preparation utensils in a clean and undamaged condition?

Are all products displayed correctly?

Are all colleagues wearing the correct uniform ie hats/coats/jackets/aprons when required?

Are all colleagues uniforms clean?

Are all colleagues following the jewellery and nails policy?

Is the relevant PPE for chemical use easily available and in good working order?

Are the chemicals used safely ie correct PPE worn?

Are only authorised cleaning chemicals used and stored separate, away from the contract cleaners?

Other?

Is there a suitably located working EFK in open food areas?

Is the storage area clean and free from contamination risks?

Is the oven canopy clean considering active production?

Is all waste food stored correctly in the designated waste area?

Are there any signs of pest activity?

Are there any pest proofing concerns?

Are the walls clean considering active production?

Are the floors clean considering active production?

Are the EFK's clean and in a good state of repair?

Are the ceilings clean considering active production?

Is there clearly designated area for waste food?

Other?

Is all dangerous equipment ie knives, slicers, mincers stored safely?

Is all dangerous equipment ie knives, slicers, mincers used safely?

Is all dangerous equipment ie knives, slicers, mincers cleaned safely?

Is all dangerous equipment guarded as required by the manufacturer?

Do colleagues know the correct PPE for cleaning all equipment (ovens, hot fat drawers, fryers)?

Do colleagues know the correct process for using all equipment safely? (ovens, hit fat drawers, fryer)

Are all floor in the area free from slip and trip hazards?

Other?

Are all products correctly rotated?

Are the correct allergy notices on display?

Are all stored products sealed/covered and being stored correctly/labelled with correct date code?

Are all products in date?

Other?