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