Trail - The Stable Full Ops Audit

• Full audit

• Restaurant Name, manager name, chef name

• Conducted on

  Date

• Prepared by

Start up forms - note staff names of those not completed

• Staff registration forms

  Yes

  No

  N/A

• Copy of passport and national insurance number

  Yes

  No

  N/A

• Consent form to keep photocopy of passport

  Yes

  No

  N/A

• P46 or p45

  Yes

  No

  N/A

• Stable Master contract signed and kept on file

  Yes

  No

  N/A

• Staff discount card issued

  Yes

  No

  N/A

• Uniform receipt

  Yes

  No

  N/A

Policies - in place and signed where appropriate

• Booking policy

  Yes

  No

  N/A

• House rules

  Yes

  No

  N/A

• Resolving problems

  Yes

  No

  N/A

• Social media policy

  Yes

  No

  N/A

• Smoking policy

  Yes

  No

  N/A

• Food policy

  Yes

  No

  N/A

• Uniform policy

  Yes

  No

  N/A

• Staff rules

  Yes

  No

  N/A

• Staff allergens

  Yes

  No

  N/A

Print and display

• Lifting poster

  Yes

  No

  N/A

• Personal belongings

  Yes

  No

  N/A

• Fullers equipment IT support poster

  Yes

  No

  N/A

• The Stable equipment poster

  Yes

  No

  N/A

• A3 health and safety poster

  Yes

  No

  N/A

• Employees liability

  Yes

  No

  N/A

• Emergency fire escape plan

  Yes

  No

  N/A

• Premises license displayed at entrance

  Yes

  No

  N/A

Fire Safety

• Fire escape routes clearly identified and free from obstruction, final exit doors not locked

  Yes

  No

  N/A

• Six month team fire evacuation drill completed

  Yes

  No

  N/A

• Evidence of weekly / monthly fire safety equipment testing and appropriate records maintained

  Yes

  No

  N/A

• Managers fire risk assessment completed & any issues addressed

  Yes

  No

  N/A

• No fire doors wedged permanently open

  Yes

  No

  N/A

Training and development

• COSHH training in place for all personnel

  Yes

  No

  N/A

• Evidence of managers training for food safety, health and safety and first aid ( elearning )

  Yes

  No

  N/A

• Evidence of adequate food handlers training for food safety and health and safety (elearning )

  Yes

  No

  N/A

Documentation and record keeping

• Accoura being used for all incidents, management team all know how to access and input incidents

  Yes

  No

  N/A

• Appropriate safety inspections certificates available (electric,gas, pressure system etc)

  Yes

  No

  N/A

• Key holders log up to date and signed

  Yes

  No

  N/A

• EHO visit documentation and score available

  Yes

  No

  N/A

• Personal license on site and available

  Yes

  No

  N/A

• Music license up to date and available

  Yes

  No

  N/A

• Authorisation to sell alcohol form completed and signed

  Yes

  No

  N/A

Health and safety

• Effective H&S management with specific risk assessment completed and reviewed both FOH and BOH

  Yes

  No

  N/A

• Safe practice for storage & disposal of broken glass, broken glass /crockery containers available

  Yes

  No

  N/A

• Electrical equipment in good condition, PAT tested if over a year old

  Yes

  No

  N/A

• Electrical items on racking stored without compromising safety

  Yes

  No

  N/A

• Wet floor signs available

  Yes

  No

  N/A

• Smoking policy adhered to and appropriate external smoking area (which is also managed )

  Yes

  No

  N/A

• First aid box correctly stocked (blue plasters etc) and in appropriate places

  Yes

  No

  N/A

• General overall housekeeping to a satisfactory standard (slips,trips and falls )

  Yes

  No

  N/A

• All dangerous equipment unplugged and equipment safely stored

  Yes

  No

  N/A

• Pest control company in place and regular checks carried out

  Yes

  No

  N/A

• Disability access managed effectively in the restaurant and all assisting equipment in working order

  Yes

  No

  N/A

Premises and housekeeping

• General and overall appearance of the external restaurant (lights working, stairs safe etc )

  Yes

  No

  N/A

• General and overall appearance of the internal restaurant

  Yes

  No

  N/A

• Customer toilets clean and hygienically maintained (including vents and pipe work ) toilet roll and soap full

  Yes

  No

  N/A

• Are the restaurant chairs and high chairs clean and safe

  Yes

  No

  N/A

• Internal waste storage areas clean, well maintained and with correct recycling separation

  Yes

  No

  N/A

• External waste areas clean, bins closed and not overflowing, with correct recycling separation

  Yes

  No

  N/A

• Back of house corridors and staff areas clean, not cluttered and organised

  Yes

  No

  N/A

• Office is clean and well organised, equipment cleaned and well maintained

  Yes

  No

  N/A

• Staff area clean, no dirty uniform around and no build up of shoes

  Yes

  No

  N/A

• Effective cleaning checklist implemented and monitored by management both FOH and BOH - spot check trail

  Yes

  No

  N/A

• Cleaning equipment and chemicals stored correctly and well maintained ( data sheets available, notices displayed etc)

  Yes

  No

  N/A

Purchasing and delivery

• All food purchased only form approved, reputable suppliers

  Yes

  No

  N/A

• Temperature recorded of delivery frozen and chilled products

  Yes

  No

  N/A

• Chilled and frozen products stored appropriately with 30 minutes

  Yes

  No

  N/A

Food service areas

• Foods are correctly covered, dated and within shelf life

  Yes

  No

  N/A

• High risk foods understood, stored and handled safely

  Yes

  No

  N/A

• Food is cooled and / or defrosted using correct method and in a food safe, designated area

  Yes

  No

  N/A

• Food stored correctly (not left out unnecessarily )

  Yes

  No

  N/A

• All foods stored protected from contamination ( external packaging removed, cracked containers etc )

  Yes

  No

  N/A

• Foods protected form cross contamination ( raw, cooked food etc )

  Yes

  No

  N/A

• Service items ( untensils , cutlery etc ) in good condition

  Yes

  No

  N/A

• Service fridges and storage units for food items in safe and hygienic condition (incl. seals)

  Yes

  No

  N/A

• Evidence of appropriate temperature monitoring - daily fridge / freezer, hot food , cooling temps - check trail

  Yes

  No

  N/A

• Safe food handling practices, including frequent hand washing of food handlers

  Yes

  No

  N/A

• Hand wash basin equipped with hot and cold water, antibacterial soap, paper towel etc

  Yes

  No

  N/A

• Food preparation sinks kept in good and clean condition

  Yes

  No

  N/A

• Fitness to work policy understood and adhered to by all employees

  Yes

  No

  N/A

• Adherence to company uniform policy (jewellery policy, clean uniform , hat in kitchen, smoking policy etc )

  Yes

  No

  N/A

• Contact surfaces (food surfaces, floors ,walls and ceilings) within kitchen area clean and well maintained .

  Yes

  No

  N/A

• No evidence of pests,door and windows shut to prevent access

  Yes

  No

  N/A

Chilled and frozen storage

• Food are correctly covered, dated and within shelf life

  Yes

  No

  N/A

• Organised stock rotated and safe storage (external packaging removed, defrosting in designated area )

  Yes

  No

  N/A

• Clear separation and knowledge of high risk products stored hers

  Yes

  No

  N/A

• Storage unit (s) set to correct temperature eg 2-3 degrees C for fridges and -18 degrees for freezers

  Yes

  No

  N/A

• Evidence of appropriate temperature monitoring (daily temperature checks, food probed ) - check trail

  Yes

  No

  N/A

• Cleanliness of interior floor, walls and racking

  Yes

  No

  N/A

Dry store and pot wash area

• Dry store - products here are stored safely ( high risk separation, all items off the floor )

  Yes

  No

  N/A

• Dry store - clear effective stock rotation in place within storage areas

  Yes

  No

  N/A

• All contact surfaces (floors, walls, ceilings, racking etc within area well maintained

  Yes

  No

  N/A

• Pot wash - waste storage and removal appropriate and clean for food preparation area

  Yes

  No

  N/A

• Pot wash - clean colour coded mops and buckets in use for respective cleaning areas, separate for toilets

  Yes

  No

  N/A

Equipment in use

• Probe thermometer in use, accurate, good working order, clean and wet probe wipes available

  Yes

  No

  N/A

• Glass washer and dish washer in good condition (no leakages, lime scale or debris build up)

  Yes

  No

  N/A

• Dough machine no build up, in. Good condition

  Yes

  No

  N/A

• Additional kitchen equipment clean, in good condition and being safely used

  Yes

  No

  N/A

• Coffee machine and grinder food safe and good condition. (Spray arm , leakages, flow times etc )

  Yes

  No

  N/A

• Ice machine food safe and good condition (no mound, lime scale, scoop , seals etc)

  Yes

  No

  N/A

• Chopping boards in use are in hygienic condition

  Yes

  No

  N/A

• Chef knives in use are hygienic and safe to use

  Yes

  No

  N/A

Dough management

• Quality of dough allocated for service

  Yes

  No

  N/A

• Freshness of dough- recorded correctly when it was made (day dot on bag)

  Yes

  No

  N/A

• Condition and cleanliness of dough trays (cracks, dried dough etc ) and pans

  Yes

  No

  N/A

• Weight of dough ball (135g)

  Yes

  No

  N/A

• Is starter dough alive, bubbling? Smelling ? How is Jerry?

  Yes

  No

  N/A

Prepared items

• Sufficient levels of preparation available (no over prepping)

  Yes

  No

  N/A

• Quality of prepared items In line with Stable recipe book

  Yes

  No

  N/A

• Salad items of a high quality (no limp, brown or sluggish leaves )

  Yes

  No

  N/A

• Vegetable items wash appropriately

  Yes

  No

  N/A

• Quality of availability of all prepared and served dessert items

  Yes

  No

  N/A

• Stable Food Bible available

  Yes

  No

  N/A

Food checked

• Menu item 1 checked

• Appropriate temperature

• Dish presentation

• Dish flavour

• Menu item 2 checked

• Appropriate temperature

• Dish presentation

• Dish flavour

• Overall food comments

Stock

• Appropriate amount of stock held

  Yes

  No

  N/A

• All stock in date

  Yes

  No

  N/A

• Stock rotation clear

  Yes

  No

  N/A

• Sensible storage, kegs neatly stacked, bibs not broken, nothing on the floor.

  Yes

  No

  N/A

Cellar safety and cleaning

• Cleanliness of shelving and cellar floor

  Yes

  No

  N/A

• Gloves,apron and safety goggles available

  Yes

  No

  N/A

• All cellar cleaning equipment available (coupler cleaner)

  Yes

  No

  N/A

• Line cleaning record sheet completed and signed

  Yes

  No

  N/A

• All equipment in good condition - no evidence of leaks

  Yes

  No

  N/A

• Gas canisters stored correctly - chained or laid flat

  Yes

  No

  N/A

• Are there any cellar issues (fobbing, pressure, high wastage) If so, call cellar services

  Yes

  No

  N/A

Maintenance

• List all MINOR required

• List all MAJOR

Safety Alerts - breaches of any relevant legal duty - breach of company policy - any imminent risk to health

• Signed by auditor

  Sign

• Signed by senior chef

  Sign

• Signed by duty manager

  Sign

Follow up points (SMART) and areas of concerns with completion date

• Agreed goals and targets (SMART) including any major concerns

• Completion date for all tasks

  Date

• Site

  Select Bath Birmingham Bournemouth Bridport Bristol Cardiff Cheltenham Exeter Falmouth Fistral Kew Bridge Plymouth Poole Southampton Weymouth Whitechapel Winchester

  • Bath
  • Birmingham
  • Bournemouth
  • Bridport
  • Bristol
  • Cardiff
  • Cheltenham
  • Exeter
  • Falmouth
  • Fistral
  • Kew Bridge
  • Plymouth
  • Poole
  • Southampton
  • Weymouth
  • Whitechapel
  • Winchester