TT FAST Check

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Structure and Equipment - check the items are clean and safe to use.

• All equipment is in good working order? If not, it is clearly labelled DO NOT USE?

  Yes

  No

  N/A

• Canopy and lighting are clean / drip trays are empty?

  Yes

  No

  N/A

• Filters are in good repair? No blanking plates above cooking equipment (with the exception of Rational oven?

  Yes

  No

  N/A

• All filters have been cleaned? Nightly task through the dishwasher.

  Yes

  No

  N/A

• All filters are in place when food is cooking?

  Yes

  No

  N/A

• Ovens are clean? Check internals, door and door seal, drip tray and air filter.

  Yes

  No

  N/A

• Drip trays below the Chargrill are clean and contain water?

  Yes

  No

  N/A

• Chargrill, resting tray and accessories (scraper, tong hooks, spray bottle holder & spray bottle)

  Yes

  No

  N/A

• Salamander grill and flue deflector (large opening facing away from baffle filters)?

  Yes

  No

  N/A

• Stove top and hob?

  Yes

  No

  N/A

• Microwaves (including the ceiling lids)?

  Yes

  No

  N/A

• Ice-cream, under counter and upright fridges/ saladettes clean and in good repair?

  Yes

  No

  N/A

• Are seals to under counter and upright fridges/ saladettes clean and in good repair?

  Yes

  No

  N/A

• Clean gastronomes/ food containers show no signs of old labels or day dots?

  Yes

  No

  N/A

• Dirty crockery is minimal, scraped clean and stacked tidy?

  Yes

  No

  N/A

• Under and behind all equipment is free of food and other debris? Including legs and shelving units.

  Yes

  No

  N/A

• All BOH flooring is clean and in good repair?

  Yes

  No

  N/A

• Dishwasher is clean and in good working order? Including the spray and pass through trays.

  Yes

  No

  N/A

Ambient food

• Floors, walls and ceilings are clean and free of flaking paint?

  Yes

  No

  N/A

• Racking/shelving is clean and in good repair?

  Yes

  No

  N/A

• All open packets have been put into a sealed container and labelled? We need to retain allergen data.

  Yes

  No

  N/A

• No food products are stored on the floor? Exception rapeseed oil.

  Yes

  No

  N/A

All freezers including walk-in storage unit

• Walls, ceilings and lights are clean and in good repair? Lighting should be sufficient to clean effectively.

  Yes

  No

  N/A

• All open products have been decanted into sealed containers and labelled? Best practice to keep label showing batch and ingredients.

  Yes

  No

  N/A

• All freezer units are working within temperature. Aim for -18c to -24c.

  Yes

  No

  N/A

• Floors clean and free of food debris and ice build up.

  Yes

  No

  N/A

All fridges including walk-in storage unit

• Floors are clean and clear of food debris?

  Yes

  No

  N/A

• Walls, ceilings and lighting are clean and in good repair? Lighting should be sufficient to clean effectively.

  Yes

  No

  N/A

• All food products are stored correctly with no risk of cross contamination. Unwashed food must be treated as raw food and stored below or separate from ready to eat food. Use old, clean corex board between racking to separate raw and ready to eat foods.

  Yes

  No

  N/A

• All food products are labelled with day dots or blue labels on the side of containers? Never on cling film or lid.

  Yes

  No

  N/A

• All food products are within date?

  Yes

  No

  N/A

• All unfit food or unsaleable food has been identified or discarded?

  Yes

  No

  N/A

• All refrigeration units are working within temperature of below 8c?

  Yes

  No

  N/A

Safe food preparation

• E-Coli module has been completed? Where crossover sections have been identified have times for each use been documented?

  Yes

  No

  N/A

• Kitchen has at least two working probes available, which are numbered and in use? During service there should be at least two probes in the cook line.

  Yes

  No

  N/A

• Probe wipes are available and in use?

  Yes

  No

  N/A

• Crossover sections have been identified and are being managed? (Cling film dispenser with identification sticker, colour coded knives and boards, is washed down and sanitised after use).

  Yes

  No

  N/A

• Raw prep area has been identified and has been managed? (Cling film dispenser with identification sticker, colour coded raw board, raw knife is washed down and sanitised after use)

  Yes

  No

  N/A

• Chopping boards are in good repair and used for correct food preparation?

  Yes

  No

  N/A

• Designated RAW prep area is not used for any other purpose?

  Yes

  No

  N/A

• Sanitiser spray bottles are clean, available and in use on each section? Team members should be aware of required contact time (bottles should state 1 min contact time)

  Yes

  No

  N/A

Uniform

• The make-up policy is being followed? No false nails, varnish, false eyelashes - minimal make-up to be worn.

  Yes

  No

  N/A

• The jewellery policy is being followed? Only plain wedding band and sleeper earrings no bigger than 5p?

  Yes

  No

  N/A

• All kitchen team members are wearing clean full uniform? Jacket, apron, trousers, safety shoes, hat?

  Yes

  No

  N/A

Hand washing facilities

• Hand sinks are not obstructed by bins or any other obstacles?

  Yes

  No

  N/A

• Hot running water is available at all wash hand basins at all times

  Yes

  No

  N/A

• Disposable blue or green paper towel hand drying facilities are available? Dispenser is clean?

  Yes

  No

  N/A

• Is unscented liquid/spray soap available? Dispenser is clean?

  Yes

  No

  N/A

• Are the basins and taps clean and free from limes ale and food debris?

  Yes

  No

  N/A

• Team members have been observed washing their hands? Where manual taps are present, team members are using paper towels to turn off the taps?

  Yes

  No

  N/A

KRKB

• Pages 11&12 have been completed correctly? Are there any recurring themes?

  Yes

  No

  N/A

• Probe calibration has been completed and recorded? This would be best carried out at the start of the week to ensure accurate records are recorded.

  Yes

  No

  N/A

• Most probes read to one decimal point. Do the records? Readings must not be rounded up to the nearest number.

  Yes

  No

  N/A

• Does the number of units match the number of records? Best practice to have a list of units and their numbers in the front of the KRKB.

  Yes

  No

  N/A

• Unit temperatures are being recorded. First record to be before any guests are served. Second record to be at change of shift 4pm-5pm.

  Yes

  No

  N/A