Audit

Kitchen

Were all chefs in the correct jackets, trousers and aprons

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

Was there any cooked food cooling in the cellar

Was the shelving clean and well ordered

Were all fruit and vegetables fresh

Outdoor Store

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

Outside Enclosure

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 staff room clean and tidy

Was the cigarette box empty and clean

Was the back gate closed and locked

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.