Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Kitchen

  • Were all chefs in the correct t-shirts, trousers, aprons and hats

  • Was the ventilation clean and working correctly

  • Was the floor clean and in good repair

  • Was the Head Chef on duty during your visit

  • Was the ceiling clean and in good repair

  • Was the lighting adequate

  • Was the crockery stored neatly

  • Were the table legs and surfaces clean

  • Were the sinks clean with hot water

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

  • Were all the fridges in working order

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

  • Were all utensils clean and fit for purpose

  • Were all freezers in working order

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

  • Was all shelving clean and well organised

  • Were all fryers clean inside and out including inside workings

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

  • Were all cooking ranges clean and in working order

  • Was the pizza oven in good working order

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

  • Were the walls clean

  • Was the serving hatch clean and free of clutter

  • Was all food covered and chilled as required

  • Was all food in fridges/freezes date labelled

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

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

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

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

Dishwash / Cellar

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

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

  • Was the COSHH poster displayed clearly

  • Was the door to the beer cellar closed

  • Were chemicals in use correctly, and stored correctly

  • Was the sink clean

  • Were the cloths in use acceptable

  • If there was cooked food cooling in the cellar, was it appropriately covered?

Kitchen Stores

  • Was the dry store clean and well ordered

  • Was remote lighting adequate

  • Were the shelves clean

  • Was the floor clean

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

  • Was the stock level acceptable

  • Was the shelving clean and well ordered

  • Were all fruit and vegetables fresh

Outside Enclosure/Areas

  • Was the external passageway clean and free of debris

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

  • Was the passageway clear and clean

  • Was the back door closed and locked

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