TFDL Safety Audit Report

Title Page

Café Name :
Café Store No.:
Café Email:
Café Manager:
Operations Manager:
Audit Type:
Conducted on
Auditor Name :
Persons Briefed:
Food Hygiene Rating & Food Authority :
Address :

Environmental Swabbing

Chopping Board Grade
Work Surface Grade
Knife or Slicer Blade Grade
Fridge Handle Grade
Wash Hand Basin Tap Grade

Previous ESB Audit Action Plan

Previous ESB Audit Action Plan Has the previous ESB audit action plan been completed and signed off by the Cafe Manager and the Operations Manager?

Cleaning Practices

Customer Self-Service Areas The following areas are clean and represent "Clean As You Go" Standards: - FOH chillers - Cake stations and pre-packed food display areas. - Drinks and ice machine station - Crisp baskets - Trolley storage - Baby food station
Environmental Standards The following are clean and represent "Clean As You Go" standards: - Floors - Walls - Ceilings - Fixed and movable furniture including tables, chairs and high chairs - Condiments boxes and it's content (including napkins, cutlery, and sauces)
Storage areas are clean and tidy and represent "Clean as you Go" Standards.
Food Preparation Area Raw areas are clean and tidy and represent "Clean as you Go" Standards. Ready to eat food areas are clean and tidy and represent "Clean as you Go" Standards. Extraction canopy hoods are clean.
Waste The refuse storage location is clean and tidy and waste is being stored in a hygienic manner. The whole area represents "Clean as you Go" Standards.
Serving Area Serving areas are clean and tidy and represent "Clean as you Go" Standards.
Office Area "Clean as you Go" Standards are being adhered to and there are no safety hazards such as trailing wires, overloaded power points or overloaded shelves.
Cleaning Equipment The storage provision for cleaning equipment is adequate. Cleaning equipment is in good condition. Wet floor signage is available.

Customer Information

Front of House Information Menu boards are displayed. Company details are on display FOH
Allergen Knowledge The Allergen Folder is available with the latest version of the Allergen Matrix. The allergen notice is prominently displayed at the point of sale.

Team

Appearance Team members are presentable and are adhering to the following: - FOH team members are wearing name badges - FOH team members hair is tied back and is neat and tidy - FOH and BOH team members are wearing a correct uniform which is clean, tidy and damage-free and wearing appropriate footwear - BOH team members are wearing hats - BOH team members are adhering to the TFDL jewelry policy
Food Safety & Health and Safety Training All team members including managers have completed "Safety Essentials" or its equivalent within 3 months of their commencement date. The Tesco Cafe Toolkit is trained out and recorded on Fourth. The Cafe Diary is trained out and recorded on Fourth.
Chemical Training All team members have been trained in using supplier approved chemicals either by the chemical supplier or management.
Risk Assessment Training All team members have been trained in risk assessments relevant to their roles and recorded on Fourth.
Fire Safety Training All team members have received Fire Safety Logbook training which is refreshed annually and recorded on Fourth.
Team Members of Knowledge Team members can discuss the process for the following: - Reporting pest activity - Disinfection contact time - Food Temperatures - Food safety complaint handling - Reporting of accidents, illnesses, and near-misses - Safe systems of work for manual handling - Fire evacuation - What sickness to report - Safe cleaning of spills - A safe method for storing gas cylinders
Welfare Facilities Locker and changing facilities are available and suitable and are being used. A suitable signing in and out method is in place. Designated smoking areas are available.
Health & Safety Law Poster This is displayed in a prominent position BOH fully completed with Safety Manager's contact details, Safety Team generic email address and Operations Manager contact details.
TFDL Safety Policy Statement This is displayed in a prominent position BOH.
Employers Liability Insurance Certificate This is displayed in a prominent position BOH.
First Aid Fully stocked first aid box is available. The Cafe responsible person is known and they are aware of how to contact a Tesco First Aider.
Cafe Toolkit A Cafe Toolkit is available on site
The Link Reporting System The Link icon is on the desktop computer and is working.

Food Practices

Storage Adequate stock rotation is being implemented. Racking is safe. Food containers are in good condition.
Preparation Team member(s) can discuss defrosting methods, the process for washing salads, raw food handling method and vegetarian food preparation method.
Cooling and Defrosting Team member(s) can discuss the process for cooling and defrosting.

Cross-Contamination Controls

Separation of Raw & Ready to Eat Food There are clearly designated areas for raw and ready to eat food. There is designated equipment for raw and ready to eat food including chopping boards, knives, film dispensers, sanitizer, and disposable aprons.
Safe Chemical Storage Only approved chemicals and associated personal protective equipment are bring used. There are designated storage space for chemicals and it is away from food and drink during operations.
Allergen Storage and Preparation Team member(s) are aware of allergen contamination risks during food preparation and methods for storing and preparing allergen to prevent allergen contamination.
Waste There are a suitable frequency and method for waste collection. Waste oil is stored safely.

Equipment Standards (condition, location & safe use)

Hand Wash Basins Basins are labeled for designated use and there is running hot and cold water and working drainage facilities. Antibac liquid soap and paper roll is available.
Dishwashing & Pot Washing Areas Dishwasher trollies and trays are in good condition and correct dishwashing chemicals are being used in a suitably ventilated environment.
Preparation Equipment Preparation equipment including chopping boards, food mixers, mixing bowls, plastic jugs, and knives are in good condition and suitably stored.
Cooking Equipment Cooking and hot holding equipment including grills, toasters, fryers, Merrychefs, microwaves, induction hobs, bain-marie, pots, pans, and gastro trays are in good condition and safe to use.
Storage Fridge, freezers, salad decks and hot-holding equipment are in good condition and holding at the correct temperatures. Microwavable containers and lids are in good condition.
Drinks Coffee machines, drinks machines, drinks blenders, ice containers, and scoops are in good condition.
Service Crockery & Cutlery Plates, bowls, cups and saucers, milk jugs, spoons, knives, and forks are in good condition and stored safely.
Fryers Fryers are in good condition and Team Members are able to explain the process and frequency for cleaning fryers and the last time it was cleaned.
Food Temperature Probes There is a minimum of 2 probes on site which is stored in a hygienic location, calibrated once a week and recorded in the Cafe Diary.
Kick Stool A kick stool is available and is in good condition and stored appropriately.
Electrical & Gas Appliances The equipment is in good condition and isolation switches labeled, visible and accessible.

BOH Structural Standards (condition)

Operational Hazards Team member(s) can explain the safe systems of work for slips, trips, burns, cuts and manual handling.
Walls All walls including behind equipment and at high-level are damage-free and impervious.
Floors All floors including underneath equipment and wall-floor junctions are damage free and impervious.
Extraction System Extraction systems including canopy hoods, inner and outer surfaces and filters damage free. These are suitably located and working.
Ceiling Ceilings and/or exposed high-level pipework are in good condition.
Fire Safety Fire fighting equipment including wet chemical extinguishers are suitably located and in date, signage and fire notice prominently displayed, fire doors kept closed and fire routes clear. Fire retardant ceiling tiles are intact.
Ventilation Levels Adequate natural and/or mechanical ventilation is provided to the kitchen areas to ensure a comfortable and safe working environment.
Lighting Levels Adequate standards of lighting are provided to all work areas and suitable for the purpose.
Pest Control Managers are aware of the findings from Store Pest Contractor visits; if there is pest activity suitable controls should be in place. Electrical Fly Killers suitably placed, working and clean.
Back to Back Set-up Are there hazards present due to the back to back operation? Consider shared working and storage areas.

Due Diligence Paperwork

Daily & Weekly Checks Daily and weekly checks completed in the Cafe Diary and action(s) noted.
Monthly Manager Check Monthly checks completed and recorded in the Cafe Diary.
COSHH Risk Assessments Risk assessments and Material Safety Data Sheets are available for all chemicals used in the cafe.
Pressure Vessel Test Certification Records are available to show that pressure vessels have been tested.
Fire Log & Risk Assessment The Fire Safety Logbook is fully completed and available.