TQC Nachos Fiesta FountainPark Kitchen - 2013

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Kitchen

• Were all chefs in the correct jackets, trousers and aprons

  Yes

  No

  N/A

• Was the ventilation clean and working correctly

  Yes

  No

  N/A

• Was the floor clean and in good repair

  Yes

  No

  N/A

• Was the Head Chef on duty during your visit

  Yes

  No

  N/A

• Was the ceiling clean and in good repair

  Yes

  No

  N/A

• Was the lighting adequate

  Yes

  No

  N/A

• Was the crockery stored neatly

  Yes

  No

  N/A

• Were the table legs and surfaces clean

  Yes

  No

  N/A

• Were the sinks clean with hot water

  Yes

  No

  N/A

• Was the thermometer (probe) in working order with probe wipes

  Yes

  No

  N/A

• Were all the fridges in working order

  Yes

  No

  N/A

• Were all fridges clean internally and internally, including seals and corners

  Yes

  No

  N/A

• Were all utensils clean and fit for purpose

  Yes

  No

  N/A

• Were all freezers in working order

  Yes

  No

  N/A

• Were all freezers clean internally and externally and not "iced up"

  Yes

  No

  N/A

• Was all shelving clean and well organised

  Yes

  No

  N/A

• Were all fryers clean inside and out including inside workings

  Yes

  No

  N/A

• Were all small items of equipment clean, ie pizza roller

  Yes

  No

  N/A

• Were all cooking ranges clean and in working order

  Yes

  No

  N/A

• Was the pizza oven in good working order

  Yes

  No

  N/A

• Were the microwaves clean and in good working order (check corners)

  Yes

  No

  N/A

• Were the walls clean

  Yes

  No

  N/A

• Was the serving hatch clean and free of clutter

  Yes

  No

  N/A

• Was all food covered and chilled as required

  Yes

  No

  N/A

• Was all food in fridges/freezes date labelled

  Safe

  At Risk

  N/A

• Were the cleaning schedules and all in one records up to date, and completed for the previous 7 days

  Yes

  No

  N/A

• Were cleaning schedules and all in one records filed in an acceptable, legible manner

  Yes

  No

  N/A

• Were all chefs in the correct footwear (not trainers and protective)

  Yes

  No

  N/A

• Were adequate hand washing facilities available (hot water, soap, blue roll and clean sink)

  Yes

  No

  N/A

Dishwash / Cellar

• Was the dishwasher clean both internally and externally (check up inside canopy)

  Yes

  No

  N/A

• Were storage procedures adhered to, ie CO2 canister chained up, no food stored on floor

  Yes

  No

  N/A

• Was the COSHH poster displayed clearly

  Yes

  No

  N/A

• Was the door to the beer cellar closed

  Yes

  No

  N/A

• Were chemicals in use correctly, and stored correctly

  Yes

  No

  N/A

• Was the sink clean

  Yes

  No

  N/A

• Were the cloths in use acceptable

  Yes

  No

  N/A

• Was there any cooked food cooling in the cellar

  Yes

  No

  N/A

• Was the shelving clean and well ordered

  Yes

  No

  N/A

• Were all fruit and vegetables fresh

  Yes

  No

  N/A

General store (upstairs)

• Was the dry store clean and well ordered

  Yes

  No

  N/A

• Was remote lighting adequate

  Yes

  No

  N/A

• Were the shelves clean

  Yes

  No

  N/A

• Was the floor clean

  Yes

  No

  N/A

• Was the chemical store clean and well ordered and the door locked

  Yes

  No

  N/A

• Was the stock level acceptable

  Yes

  No

  N/A

Outside Enclosure/Areas

• Was the external passageway clean and free of debris

  Yes

  No

  N/A

• Was the used oil stored neatly and the surrounding area clean

  Yes

  No

  N/A

• Was the passageway clear and clean

  Yes

  No

  N/A

• Was the staff room clean and tidy

  Yes

  No

  N/A

• Was the back door closed and locked

  Yes

  No

  N/A