Was the front entrance tidy and clean
Were external seating areas arranged properly with the correct table arrangements present
Was the floor free of litter cigarette ends and unobstructed
Were A Boards / banners being used to best efficiency with the correct POS
Was external lighting fully operational
How appealing was the external area for would be guests
If door staff / greeters were present, was the interaction positive
Was the internal temperature suitable for the time of year
Was the music level appropriate for the time of day
How good was the first interaction with a team member (bar or restaurant)
Were tables / seats in correct positions and set up ready for service.
Was the appropriate POS on the bar top
Was the bar area fully set up and ready for service. Was the bar counter free from spills and debris.
Was the bar staff in the correct uniform and ready to perform his / her duties
Did the bartender report all of the equipment to be working correctly
Was the bar adequately stocked and equipped
Were all glasses clean and ready for use with correct brands in correct place.
Was all coffee equipment clean and ready for use
Was the cleanliness of the bar at an acceptable level
Did the glasswasher(s) have sufficient detergent and rinse aid and appear to be sanitary
Were the bottle coolers fully stocked and the spirits in place on the back bar.
Of the drinks that you witnessed being made, were they served to pint perfection standard.
Are all the TV's switched on and working at the appropriate volume
Are TV's on relevant channels
Was every table fully setup (clean, specials, menus and condiments)
Was the server station(s) fully set with cutlery, condiments, reserve menus and cleaning materials
Were all of the menus clean, intact and unmarked
Were the correct menus available and displayed
Was the server aware of the food offers of the day, special sweet offers
Were all tables / seats arranged appropriately and free from debris.
What was the overall impression of the main restaurant area:
Was the corridor and / or stairs to the toilets clean and well maintained
Were the Gents Toilets fully stocked with paper and soap
Were the Ladies Toilets fully stocked with paper and soap
Did all toilet cubicles have working flushers and door locks
Was the general area free of bad odours
Please comment on whether improvements could be made to the toilets
Was the general area well maintained
Was the head chef in at the time of visiting (if no, who was the senior chef)
Were fire doors closed on ingress / egress of the kitchen
Were all chefs in the appropriate jackets, trousers and aprons
Were all chefs in the correct footwear (not trainers and protective)
Was adequate hand washing facilities available (hot water, soap, blue roll and clean sink)
Were the floors clean including under the equipment
Were the walls and ceilings clean and in good repair
Did the dish washer have adequate detergent and rinse aid attached
Was the neccessary PPE available for using chemicals and the decarboniser
Was only the correct spec of crockery being used
Was all food storage correct
Was all date labelling correct
Was all food in date (remember the dry store as well)
Is the access to the cellar free from clutter
Are the hand washing facilities clean and stocked with soap and paper towels.
Is the cellar PPE available for use when line cleaning.
Is the cellar at the correct temperature (11 degrees)
Is there evidence that the cask lines are being cleaned
Is the stock being used in date order. Kegs, casks and bottles.
Are empty containers stored away from live stock and ready for collection by dray.
Is the cellar floor clean and dry and free from spilt beer
Is the rubbish bin in place an in an appropriately clean condition.
Was the staff room tidy with all clothes / bags / shoes hung up or in lockers.
We're all the lockers being kept tidy, i.e no clothes or personal belongings left lying on the floor.
Did the staff notice board display the correct information
Was the H&S poster and first aid at work poster completed and displayed
Was the office secure and locked with the key in the possession of management.
Had the past week's daily trading book been completed by the manger
Had the previous end of week checks been completed
Had the 3 SP&B Bankings been completed on time and to the correct bank.
Has the refusal log been used and checked in the last 7 days.
Has the incident log been used and checked in the last 7 days
Had the authorisation to serve alcohol been completed for all FOH staff by the DPS
Had the 6 monthly fire induction training been completed for all staff
Had the 6 monthly fire drill been performed
Has the fire risk assessment been completed and reviewed.
Have all staff completed CPL on-line food level 1 training programme
Have all staff completed all required on-line CPL training modules.r
Is the "compliance" box complete and accessible if required by a responsible body.
Is the web site up to date with current offers
Is the Facebook site up to date with all current offers in place
Is the Twitter account being used and comments being made in appropriate time
Is there a three month plan in place.
Is there a plan in place for the next two weeks
- Above required standard
- Required Standard
- Below standard