Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Kitchen Audit Report
Cleanliness and Hygiene
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Floors: Check for cleanliness, absence of spills, and proper sanitization.
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Walls and Ceilings: Ensure they are clean, free from grease and stains.
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Work Surfaces: Verify that all work surfaces are cleaned and sanitized regularly.
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Hand Washing Stations: Ensure availability of soap, hand sanitizer, and clean towels.
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Personal Hygiene: Check if staff are following proper hygiene practices (clean uniforms, hair nets, gloves, etc.).
Food Storage and Handling
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Refrigeration: Check temperature logs, cleanliness, and proper storage of food items.
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Dry Storage: Ensure that dry goods are stored off the floor and in sealed containers.
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FIFO Method: Verify that the First In, First Out method is being followed.
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Cross-Contamination: Ensure that raw and cooked foods are stored separately to prevent contamination.
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Expiration Dates: Check that all food items are within their expiration dates.
Equipment and Maintenance
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Functionality: Ensure all kitchen equipment is in good working condition.
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Cleaning: Verify that equipment is cleaned regularly and properly maintained.
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Preventive Maintenance: Check if regular maintenance schedules are followed.
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Safety Guards: Ensure that all equipment has necessary safety guards and features.
Safety and Compliance
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Fire Safety: Check for availability and functionality of fire extinguishers and smoke detectors.
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Emergency Exits: Ensure that emergency exits are clearly marked and unobstructed.
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First Aid Kits: Verify that first aid kits are stocked and easily accessible.
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Compliance Certificates: Ensure that all relevant compliance certificates and licenses are up to date.
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Safety Training: Check that staff have received appropriate safety training.
Waste Management
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Segregation: Ensure proper segregation of waste (organic, recyclable, and general waste).
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Disposal: Verify that waste is disposed of properly and regularly.
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Bins: Check that waste bins are covered, labeled, and cleaned regularly.
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Pest Control: Ensure regular pest control measures are in place and effective.
Staff Performance
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Training: Verify that staff are adequately trained in food safety and hygiene practices.
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Performance Reviews: Check records of regular performance reviews and feedback.
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Adherence to Protocols: Ensure staff are following all kitchen protocols and procedures.
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Teamwork: Observe the coordination and teamwork among kitchen staff.
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Efficiency: Assess the efficiency and productivity of staff during peak hours.
Cleanliness and Hygiene
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Floors are clean and free of spills.
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Walls and ceilings are clean and free of grease and stains.
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Work surfaces are sanitized after each use.
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Hand washing stations have soap, sanitizer, and clean towels.
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Staff wear clean uniforms.
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Hair nets and gloves are used appropriately.
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Sinks are cleaned regularly.
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Trash cans are emptied frequently and kept clean.
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Cutting boards are sanitized after each use.
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Ventilation systems are clean and functioning.
Food Storage and Handling
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Refrigerators are at correct temperatures.
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Freezers are at correct temperatures.
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Temperature logs are maintained.
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Dry goods are stored off the floor.
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Food items are stored in sealed containers.
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FIFO method is followed.
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Raw and cooked foods are stored separately.
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All food items are within their expiration dates.
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Food storage areas are clean.
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Food items are labeled correctly.
Equipment and Maintenance
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All kitchen equipment is in good working condition.
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Equipment is cleaned regularly.
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Preventive maintenance schedules are followed.
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Equipment safety guards are in place.
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Gas lines are inspected regularly.
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Ovens and stoves are clean and functioning.
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Refrigeration units are maintained.
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Small appliances are clean and operational.
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Utensils are clean and stored properly.
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Equipment manuals are available.
Safety and Compliance
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Fire extinguishers are available and functional.
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Smoke detectors are operational.
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Emergency exits are clearly marked.
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Emergency exits are unobstructed.
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First aid kits are stocked.
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Compliance certificates are up to date.
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Safety training records are maintained.
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Staff are aware of emergency procedures.
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Chemical storage is secure and labeled.
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MSDS sheets are available.
Waste Management
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Waste is segregated into organic, recyclable, and general waste.
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Waste bins are covered.
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Waste bins are labeled.
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Waste bins are cleaned regularly.
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Trash is disposed of daily.
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Organic waste is composted if possible.
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Recyclable materials are sorted.
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Staff follow waste disposal protocols.
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No signs of pest activity near waste areas.
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Pest control measures are in place.
Staff Performance
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Staff are trained in food safety.
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Regular performance reviews are conducted.
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Staff follow kitchen protocols.
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Staff demonstrate proper hygiene practices.
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Teamwork is evident among staff.
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Staff are efficient during peak hours.
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Staff attend regular training sessions.
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New staff receive thorough onboarding.
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Staff handle food safely.
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Staff are aware of allergy protocols.
Inventory Management
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Inventory is tracked and recorded accurately.
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Stock levels are maintained appropriately.
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Overstocking and understocking are avoided.
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Inventory is rotated to use older stock first.
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Regular inventory audits are conducted.
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Supplier deliveries are checked for quality.
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Inventory storage areas are organized.
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Damaged goods are disposed of properly.
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Purchase orders are documented.
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Inventory discrepancies are investigated.
Food Preparation
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Food preparation areas are clean.
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Cross-contamination is avoided.
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Separate utensils for different food types.
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Food is cooked to correct temperatures.
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Cooling and reheating procedures are followed.
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Ready-to-eat foods are handled with care.
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Food is plated attractively.
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Special dietary needs are accommodated.
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Staff use thermometers correctly.
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Leftover food is handled safely.
Customer Service
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Staff are polite and professional.
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Orders are taken accurately.
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Food is served at the correct temperature.
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Customer complaints are handled promptly.
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Dining areas are clean and inviting.
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Tables are cleared and sanitized quickly.
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Staff check on customer satisfaction.
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Menus are clean and up-to-date.
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Special requests are accommodated.
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Payment processes are smooth.
Documentation and Records
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Daily cleaning schedules are documented.
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Temperature logs are maintained.
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Maintenance records are up to date.
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Staff training records are kept.
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Incident reports are documented.
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Pest control logs are maintained.
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Waste disposal records are kept.
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Supplier deliveries are recorded.
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Compliance certificates are filed.
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Regular audits are documented.
