Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Kitchen
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Were all chefs in the correct jackets, trousers and aprons
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Was the ventilation clean and working correctly
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Was the floor clean and in good repair
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Was the Head Chef on duty during your visit
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Was the ceiling clean and in good repair
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Was the lighting adequate
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Was the crockery stored neatly
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Were the table legs and surfaces clean
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Were the sinks clean with hot water
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Was the thermometer (probe) in working order with probe wipes
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Were all the fridges in working order
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Were all fridges clean internally and internally, including seals and corners
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Were all utensils clean and fit for purpose
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Were all freezers in working order
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Were all freezers clean internally and externally and not "iced up"
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Was all shelving clean and well organised
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Were all fryers clean inside and out including inside workings
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Were all small items of equipment clean, ie pizza roller
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Were all cooking ranges clean and in working order
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Was the pizza oven in good working order
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Were the microwaves clean and in good working order (check corners)
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Were the walls clean
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Was the serving hatch clean and free of clutter
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Was all food covered and chilled as required
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Was all food in fridges/freezes date labelled
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Were the cleaning schedules and all in one records up to date, and completed for the previous 7 days
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Were cleaning schedules and all in one records filed in an acceptable, legible manner
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Were all chefs in the correct footwear (not trainers and protective)
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Were adequate hand washing facilities available (hot water, soap, blue roll and clean sink)
Dishwash
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Was the dishwasher clean both internally and externally (check up inside canopy)
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Was the COSHH poster displayed clearly
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Were chemicals in use correctly, and stored correctly
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Was the sink clean
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Were the cloths in use acceptable
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Was the shelving clean and well ordered
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Were all fruit and vegetables fresh
Dry Store (Kitchen)
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Was the dry store clean and well ordered
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Was remote lighting adequate
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Were the shelves clean
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Was the floor clean
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Were the shelves well ordered
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Was the stock level acceptable
Cellar
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Was there any cooked food cooling in the cellar
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If food was cooling, was it adequately covered
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Were storage procedures adhered to, ie CO2 canister chained up, no food stored on floor
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Was the door to the beer cellar closed and or locked
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Was the white wine store locked
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Were the shelves clean and well ordered
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Was the store generally clean and the floor clear
Back Corridor/Staff Room
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Was the external passageway clean and free of debris
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Was the staff room clean and tidy
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Was the back door closed and locked
Outside
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Were the bins clean and tidy and the surrounding area clean
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Was the water in the drains free of debris and oil/grease
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Was the area free of smoking debris
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Was there any unused equipment outside, and if so, was it neatly stored
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Was the used oil stored neatly and the surrounding area clean
