TIT - KITCHEN STANDARTS & COMPLIANCE CHECK

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Conducted by

• Location
  Address

• Personnel

KItchen Cleanliness

• 1. Are all kitchen walls & floors clean?

  Yes

  No

  N/A

• 2. Are all contact points clean?

  Yes

  No

  N/A

• 3. Are all equipment surfaces clean?

  Yes

  No

  N/A

• 4. Are all fridge/freezer seals & handles lean,in place and intact?

  Yes

  No

  N/A

• 5. Are all fridge/freezers clean and well organized?

  Yes

  No

  N/A

• 6. Are all high levels clean? ( canopy,gullies,ansul,ceiling and lights)

  Yes

  No

  N/A

• 7. Are all mealstreams clean?

  Yes

  No

  N/A

• 8. Are all the microwaves clean?

  Yes

  No

  N/A

• 9. Are all wheels and castors clean? (Including back of equipment)

  Yes

  No

  N/A

• 10. Are the fryers clean? (Including tray for cleaning brushes and inside doors)

  Yes

  No

  N/A

• 11. Is all the crockery clean and in good condition?

  Yes

  No

  N/A

• 12. Is all cutlery and the cutlery polisher clean and polished?

  Yes

  No

  N/A

• 13. Is the chargrill clean?

  Yes

  No

  N/A

• 14. Is the chip scuttle clean? (Including heat lamp)

  Yes

  No

  N/A

• 15. Is the clam grill clean? (Behind clam heads-selfie check)

  Yes

  No

  N/A

• 16. Is the hot holding equipment clean?

  Yes

  No

  N/A

• 17. Is the plate warmer clean and in good condition?

  Yes

  No

  N/A

• 18. Is the pot wash and sink area clean and tidy? (Including shelves and storage underneath)

  Yes

  No

  N/A

• 19. Is the rationale clean and in good condition?

  Yes

  No

  N/A

• 20. Are the rationale seals in good condition?

  Yes

  No

  N/A

• 21. Is the under side of the chopping boards shelf clean?

  Yes

  No

  N/A

• 22. Are the chopping boards scored and marked?

  Yes

  No

  N/A

• 23. Are the underside of the mics shelves clean?

  Yes

  No

  N/A

• 24. Are all tongs and utensils in good working condition?

  Yes

  No

  N/A

Food Safety

• 25. Are all products correctly rotated?

  Yes

  No

  N/A

• 26. Are all products correctly labelled?

  Yes

  No

  N/A

• 27. We're all food items found to be within their best before date?

  Yes

  No

  N/A

• 28. Are hand washing facilities accessible,fully stocked and have the correct notices?

  Yes

  No

  N/A

• 29. Are hand wash guidelines being followed by the staff on duty?

  Yes

  No

  N/A

• 30. Are separate facilities available for handling raw and cooked products, and is there any risk of cross contamination?

  Yes

  No

  N/A

• 31. Can staff demonstrate knowledge in all aspects of Food safety/hygiene to the correct level when questioned? (EHO questions)

  Yes

  No

  N/A

• 32. Is there a minimum of 2 food probes available, in use and clean with calibrations completed?

  Yes

  No

  N/A

• 33. Are hot holding temperatures being recorded correctly and guidelines followed?

  Yes

  No

  N/A

• 34. Is there an up to date hot hold calculator on the hot hold door?

  Yes

  No

  N/A

• 35. Are all foods stored correctly?

  Yes

  No

  N/A

• 36. Are all staff wearing a correct and clean uniform?

  Yes

  No

  N/A

• 37. Are dispensed products reaching core temperature whilst on site?

  Yes

  No

  N/A

• 38. Are there suitable chemicals and cloths in food preparation areas during service and being used?

  Yes

  No

  N/A

Maintenance

• 39. Is the kitchen equipment well maintained?

  Yes

  No

  N/A

• 40. Check wisdom has relevant call outs placed?

  Yes

  No

  N/A

Critical focus

• 41. Does the kitchen have the correct PPE present? Is it being used?

  Yes

  No

  N/A

• 42. Have all kitchen associates completed their online food hygiene and health & safety?

  Yes

  No

  N/A

• 43. Were there any food products out of date?

  Yes

  No

  N/A

• 44. Are electric fly killers available,clean,maintained and correctly located?

  Yes

  No

  N/A

• 45. Are all emergency release mechanisms on all walk in fridge/freezers working and in good condition?

  Yes

  No

  N/A

• 46. Are WIN fridge/freezer shelves, door flaps and floors clean?

  Yes

  No

  N/A

• 47. Are gas safety chains connected to the relevant kitchen equipment?

  Yes

  No

  N/A

• 48. Are step ladders to CE standard?

  Yes

  No

  N/A

• 49. Are all areas of the kitchen Tablet being completed?

  Yes

  No

  N/A

• 50. Is the kitchen card being used as a working document?

  Yes

  No

  N/A

• 51. Does the kitchen have defrost and prep lists in place? And are they being adhered to?

  Yes

  No

  N/A

• 52. Are SOP's in place and are they being adhered to.

  Yes

  No

  N/A

• 53. Is food wastage being entered regularly?

  Yes

  No

  N/A

• 54. Are there fridge/freezers layout plans in place? And are they being adhered to?

  Yes

  No

  N/A

• 55. Was there a First Aid kits with an inspection sheet inside, showing the last inspection date and any refills?

  Yes

  No

  N/A

• 56. Was there a visible fire extinguisher with a label on the wall and a clearly marked expiry date?

  Yes

  No

  N/A

• 57. Was there a visible evacuation map indicating the assembly point?

  Yes

  No

  N/A