Title Page

  • Site

  • Conducted on

  • Prepared by

  • Chef on duty

  • Bartender on duty

  • Manager on duty

TRAILL DD

TRAIL DD

KITCHEN

  • To check for missed tasks use 'dashboard report', filter the date and 'kitchen tag'.

  • For more details: everything below please use Trail app, make sure to search 'history', all under 'kitchen tag'

  • Kitchen Chopping boards records

  • Check for mollusc tag picture upload on delivery checks

  • Have all core temperatures, reheating and defrosting been recorded?

  • Have delivery checklists been completed for each supplier daily?

  • Has taste test been completed daily?

  • Are chefs recording wastage? (looking for multiple dates records under one task)

  • Has kitchen daily and weekly cleaning rota been followed?

  • Use Trail app, make sure to search 'history', all under 'manager tag'

  • Has weekly DD been checked by GM/AGM - search for 'weekly compliance checks'?

  • Look for kitchen outs - has MOD been completing them? This questions is affecting UNIT score.

BAR

  • To check for missed tasks use 'dashboard report', filter the date and 'bar tag'.

  • For more details: everything below please use Trail app, make sure to search 'history', all under 'bar tag'

  • Bar Chopping boards records

  • Are fridges clearly numbered? Do they correlate with trail? - search for 'AM or PM bar fridge temps'

  • Is PPE usage recorded? - search for 'PPE use for beer line clean' - if filled out correctly?<br>If above doesn't come up search for 'PPE use' - check the dates its been filled out and if correctly?

  • Use Trail app, make sure to search 'history', all under 'manager tag'

  • Has weekly DD been checked by GM/AGM - search for 'weekly compliance checks' - its one of the checklists?

  • Look for bar outs - has MOD been completing them? This questions is affecting UNIT score.

UNIT

UNIT HEALTH AND SAFETY

  • Are internal & external escape routes free from obstruction & do all fire doors open freely?

  • Are all waste areas free from debris and do all bins contain the correct waste?

  • No broken sections of drains outside?

  • Are courtyard steps and flags clean with no green moss?

  • Are all public & staff areas well maintained & free from slips, trips and falls?

  • Are cleaning chemical available for use, labelled correctly, stored correctly & COSHH sheets to hand?

  • Is there PPE available for the bar & kitchen? (-5 if not)

  • Is the colour coded cleaning equipment being correctly in all departments?

  • Is the plant room free from obstructions, clean and locked?

  • Is the boiler room free from combustible materials and obstructions and is the door locked?

  • Are all staff rooms clean and tidy, and nothing is stored on the floor?

  • Is expo clean, clutter free and correctly set? (including spike, hand sanitiser, re-cook slips, vinegar water & cloth and working clock)

  • Has kitchen and bar check outs been completed on TRAIL by MOD? (-5 if not)

UNIT PEST CONTROL

  • Are any under booth storage areas clean and tidy, free from pest activity?

  • Are traps for insects & rodents visible in the kitchen area and baited?

  • Are all traps for insects & rodents in FOH are baited and hidden away?

  • Are all areas BOH and FOH free from any signs of infestation? Make a note of location (-20 if evidence found)

  • Electric Fly killer - clean, grease free, working bulbs and minimal flies in draw?

  • Is the unit following pest control walk around and completing daily reports? (-20 if not done)

  • Proofing - is unit proactive in making notes on pest walk around sheets, identifying building external and internal holes bigger than a standard pencil?

  • Check pest control log - any points raised during last visit been actioned? (-20 if not actioned)

UNIT FIRST AID

  • Does the unit have appropriate amount of first aid boxes?

  • Does First Aid poster have up to date list of first aiders?

KITCHEN

KITCHEN FIRST AID

  • Does BOH area have appropriate amount of first aid boxes?

  • First aid box - does the box contain all correct levels of equipment, spec notice in box, and is on wall and clean.

  • Eye wash station- is the eye wash station attached to the wall, eye bottles sealed & intact.

  • Back up supply- of the most used items, highlighted with a black dot on the first aid contents guide

KITCHEN STRUCTURAL MAINTENANCE

  • WALLS - are all tiles in good condition, washable paint on walls, all white and no holes.

  • WOODEN PAINT WORK - not flaky, bright in colour, gloss paint on wood.<br>

  • FLOORING - tiles in good condition and sealed, skirting sealed all around and where FOH floor meets kitchen floor.

  • ELECTRICAL - all plugs and sockets safe, no dangerous wires hanging.

  • WALK-IN fridge curtains - in place and in good condition, none missing

  • LIGHT SWITCHES- safe to use, screwed to walls and no cracks.

  • DOORS - kick plate fitted, white gloss paint or hard wood finish and working order.

  • WINDOWS - in tact, no cracks, frames not flaking or chipping. Closed unless fitted with fly screen.

  • CEILING - sealed completely, no gaps in panels, washable ceiling tiles used not wood.

  • LIGHTING in the kitchen - sufficient lights, no bulbs out, all bulbs covered with a protective diffuser.

  • Do all dry stores and fridges lock properly?

KITCHEN EQUIPMENT MAINTENANCE

  • HAND TEMP PROBES - working, no food debris and in protective jacket, cleaning wipes are available.

  • COOK PREP LINE EQUIPMENT - clean, working efficiently, burning blue flame and well maintained.

  • WALK-IN refrigeration- door seals, display intact and working. Floors, walls and shelving stable and intact.

  • LINE REFRIGIRATION - door seals and display intact, vents clean (see cleaning of fridge vents notice).

  • LINE FRIDGE LCD protector cover - cover that protects LCD not missing , tight fitting and sealed along the top.

  • DISHWASHER - no leaks, rinse temp 82°c. Chemicals dosed correctly and clean inside and out.

  • EXTRACTION CANOPY - completely sealed, no signs of grease leaking.no filters or air flow grills missing or broken.

  • FREEZERS - on a metal bogey, seals and display intact. Good order and vents clean.

  • SINKS - no leaking taps or waste, clean and secured to wall.

  • DECARBONISER - in good working condition, complete with 1 set of gauntlets, goggles and safety wall chart.

  • ROBOT COUPE - clean body, attachments all intact, safe and well maintained, blade is free of food inside the shaft.

  • GAS EQUIPMENT safety chains - all chains must be connected to equipment(if not deduct 5 point per chain missing)

  • MICROWAVES - cavity liner in good condition, plastic stirrer cover in place and clean, inside door screen in good condition (deduct 5 points per micro for plastic stirrer cover missing)

  • THERMOCIRCULATORS - element clean, machine in good working order, plastic case intact.

  • CHOPPING BOARDS - must be clean, no deep scores, in good visual condition

  • KITCHEN UTILITY BOX - black plastic invoice file box, with contents checklists and all items present on checklist.

FOOD PREP AND STORAGE

  • Mollusc storage- are they being stored in a fridge at1- 5°c.not in water, in date. Looks and smells fresh.(-5 if stored incorrectly)

  • Freezer date code system- systems followed, NO re-labelling, signed by a senior chef. (-5 if not)

  • Production date code system- systems followed, NO re-labelling and signed by senior chefs. (-5 if not)

  • Service date code system-system followed , NO re-labelling. (-5 if not)

  • Stock rotation- are all kitchen members following the FIFO procedure?

  • Out of date stock- no OOD stock (-10 if found)

  • No food stored on the floor- it is not acceptable that FRESH foods of any description stored directly on any floors

  • Fridge and freezer temps- please make sure that all fridges and freezers are a correct temp

  • Dry store- clean and tidy, no food debris on floor, no wooden shelves and no chemicals.

CROSS CONTAMINATION

  • Are there blue and red disposable aprons available?

  • Are staff wearing blue and red disposable aprons as appropriate?

  • Are chopping boards stored separately?

  • Raw & cooked segregated- raw foods is kept beneath & as far apart from cooked foods or ready to eat foods (-20 if wrong)

  • Allergens - are all allergens stored is sealed clearly labelled containers separately?

KITCHEN CLEANLINESS

  • WET FLOOR SIGN - two of them present in kitchen, clean, readable and in good condition.

  • COLOUR CODE cleaning equipment- BLUE- cloths, mop & buckets, dustpan, floor squeegee and pot brush.

  • EQUIPMENT, legs and wheels- legs and wheels clean, evidence of being moved to aid cleaning.

  • CEILING - not greasy, air vents clean , no fluff, lighting clean and well maintained

  • CONTACT POINTS FRIDGES - no food debris behind handles , not greasy, clean and well maintained

  • WORK SURFACES - clean, no food debris in joints with other benches and walls, inc tab grabbers and windows

  • FLOORS - under & behind benches and low level fridges clean and free of food debris, (pull benches out)

  • WALLS - clean, not greasy, no sticky tape on the notices, clean white grout.

  • DOORS - clean, no scuff marks, door handles free from food debris

  • KITCHEN EXTRACT CANOPY - clean, grease free, following the 'cleaning the canopy procedure'.

  • HAND WASH BASIN - good supply of bacterial hand soap, clean & good order.

  • WASTE BINS - double bagged in dish washer, clean inside and free from food debris

  • LIGHT SWITCHES - clean switches and clean surroundings

  • UNDER SHELVING - clean free from food debris, spillages of food and chemicals

  • PLATE WASH AREA - spare blue cloths and green pads kept in clean sanitiser's solution, dry floor and minimal food debris.

  • DISHWASHER - no lime scale build-up inside, no dirt behind dishwasher hood.

  • UTENCILS & LIGHT EQUIPMENT - free from food debris and grease, well maintained, hygienic condition and dry.

  • FLAT GRIDDLE - free from carbon , grease, food debris.

  • CHAR GRILL - free from grease and food debris

  • RING BURNER - free from carbon, grease and food debris

  • SALAMANDERS - free from carbon, grease and food debris

  • WALK IN refrigeration- shelving, legs & under shelve free from grease, food debris, clean walls, ceiling and floor not slippy

  • WALK IN fan and motor- clean, grease free and in working order

  • LINE refrigeration- clean internal cavity& shelving , no food debris in corners and joints

  • CAN OPENER - clean blade, no food debris in the mechanism

  • CONVECTION OVEN - minimum build up of carbon and grease in cavity and able to see through window

  • MICROWAVES - clean on outside and in, roof panels and touch points

  • FRYERS - external clean and free of grease, not build up of grease in funnel, sides and internal cupboard

  • ROTISSERIE - internal and external clean, free of grease, no food debris

  • STEAM CLEANER - clean exterior, pipes & handles, no signs of damage.

  • FIRE EQUIPMENT - all equipment in good working order, clean fire blanket, exit signs, extinguishers unobstructed

  • WET VACUUM - clean exterior and interior, filters clean and not damage

  • DRY STORES - clean, tidy, floor, shelves and all corners are clean, no open food

  • If 5 FAILS - automatic -10 <br>YES (-10) ------- NO (0)

KITCHEN STAFF HYGIENE

  • Correct uniform- clean full uniform must be worn, clean oven cloths (-5 if not)

  • Footwear- safety shoes must be worn, no wooden soled clogs. Safety shoes must be clean.

  • Clean appearance- hair tied back, shoulder length. Nails clean and short.

  • Body odour- if personnel smell - send off duty to clean themselves up

  • Facial hair- small goatee, beards permitted 5mm, full beards must wear beard nets (-5 if not)

  • Jewellery- no rings, no watches, wrist or ear jewellery to be worn apart for a wedding ring

KITCHEN DUE DILIGENCE

  • Maintenance check list - are all kitchen posters on walls, laminated and clean (no 1-33)

  • Waste transfer notes for waste oil - every collection must be kept for 3 years

  • Check Risk Assessment Folder - has it been signed by HC and SC (-5 if not)

  • Have all kitchen team members completed all CPL courses? (-10 if not, allow 3 weeks for new starters)

  • Check group and individual training records - are they up to date?

  • FSMS - all sections that require sign off or tick boxes is completed by HC

  • FSMS - all sections have been signed off by GM (if not - chase OPS manager)

  • Has all kitchen DD has been completed (refer to separate Trail Checklist). (-10 if not completed)

Kitchen Quiz

  • What's company ethos?

  • What does FIFO stand for?

  • What are the effects of bad stock rotation?

  • What label do we use when storing food in fridges on the line?

  • How many days does food on the line get?

  • What label do we use for food stored in the walk-in?

  • Production, Service, Freezer

  • Describe how would you fill out production label?

  • If food has to be frozen, how many days is given?

  • 26 days, 2 months, 1 month

  • Haw many days shelf life is defrosted food given?

  • 3 days, 2 days, 5 days

  • What is the order of the two stage cleaning?

  • Clean with detergent then sanitiser, Clean with sanitiser then detergent

  • What is the contact time for sanitiser?

  • 1 minute, 40 seconds, 30 seconds

  • What's the correct cooling time?

  • 90 minutes, 70 minutes, 60 minutes

  • What is the correct temperature of cooked foods?

  • 70 degrees, 73 degrees, 75 degrees

  • What temperature do we sous vide pork belly?

  • 70 degrees, 75 degrees, 80 degrees

  • What is the minimum correct temperature of the hot hold rotisserie chicken?

  • 80 degrees, 72 degrees, 63 degrees, 74 degrees

BAR

BAR FIRST AID BOX

  • Does FOH area have appropriate amount of first aid boxes?

  • First aid box - does the box contain all correct levels of equipment, spec notice in box, is clean and easily located.

  • Back up supply- of the most used items, highlighted with a black dot on the first aid contents guide

BAR STRUCTURAL MAINTENANCE

  • WALLS - where applicable are all tiles in good condition, washable paint on walls and no holes.

  • WOODEN PAINT WORK - not flaky, bright in colour, gloss paint on wood.

  • FLOORING - anti-slip surface, no rips, skirting sealed all around

  • ELECTRICAL - all plugs and sockets safe, no dangerous wires hanging.

  • LIGHTING in the bar - all light bulbs, light fittings and chandeliers fully working and are all lights directly above the tables. No white LED lights.

BAR EQUIPMENT MAINTENANCE

  • Coffee machine - is the top of coffee machine clean and stain free? coffee cups clean?

  • Coffee machine - is underneath the machine clean? drip trays clean? coffee grinder clean?

  • Coffee machine - are coffee grip heads clean and grime free? Take out the inserts to check.

  • Are blenders fully functional, clean & dry in line with the Blender Cleaning Procedure? With lids and good conditioned clothes?

  • Does the blowtorch work correctly? With back up gas canisters?

  • Is the smoking gun clean and correctly assembled?

  • Is the whipper, seal and nozzels clean? (Trading house and Smugglers only?

  • Fridges - clean polished smear free front, clean handles, clean doors and under doors, clean seals. Doors in good working condition.

  • Fridges - sides and behind clean and dust free, vents and radiator clean and dust free.

  • Fridges interior - all surfaces are clean and dry, fan cover present and clean.

  • Are all bar fridges clearly identified and numbered? And these correlate to the due diligence on trail?

  • Are the fridges (8°C) at the correct temp?

  • Is there a designated working prep fridge?

  • Is one bar sink designated a "Hand wash" sink with sign and liquid soap?

  • All tills are clean including behind and underneath with tidy wires?

  • Is there a green mop, bucket and floor squeegee available, clean and in good condition?

  • Bar utility box - black plastic invoice file box, with contents checklists and all items present on checklist.

BAR STATIONS

  • Is the bar top clean, no stickiness?

  • Are draught pumps tight on the bar top?

  • Are draught beer tap bases clean and not sticky?

  • Is the bar floor clean without any food debris underneath stations/ fridges?

  • Are all speed rails clean and dry including underneath, behind and sides?

  • Are all speed pourers clean and not sticky?

  • Are all ice wells clean and dry?

  • Are shelves underneath stations and under plates clean?

  • Are Glassware shelves clean & dry?

  • Are all glasses clean, smear and chip free?

  • Are all bottom shelves clear from glassware?

  • Is all metal frame work including station legs clean?

  • Are all drip mats clean and dry and in full workable condition (no splits, fully stable etc.)?

  • Are all beer drip trays clean and dry?

  • Are all beer nozzles clean & dry & not left in water overnight?

  • Are all bar caddies clean, dry, in good condition?

  • Are all sinks clean and dry, sealed and in good condition? (no leaks) with hot and cold running water?

  • Are all soda guns & hoses clean?

  • Are all the holsters and drip trays clean and attached to the bar?

  • Are bin's & bin areas clean & dry? including inside & outside of the bins, the handles & the roof of the bin well?

BAR BACK AREA

  • Is all the shelving in the bar back area clean, well organised and correctly meshed?

  • Are the bar back sinks clean and dry with no build up of fresh produce? (recently scrubbed & u bends clean?)

  • Is the floor clean and dry including under any shelving?

  • Each glasswasher - no leaks, rinse temp 82°c. Chemicals dosed correctly, clean behind and underneath.

  • Each glasswasher - exterior clean, including the door and on top of the washer?

  • Each glasswasher - interior clean including seals, spray arms, sieves and elements?

  • Is there a good quality 'hedgehog' for scrubbing glasses?

FRUIT, JUICES, PUREES, HERBS

  • Is all fresh produce (deliveries & prep) labelled in line with the Date Labelling Procedure?

  • Is the Stock Rotation Procedure clearly on display & being followed?( -2 for incorrect labelling, lack of rotation or mouldy produce)

  • Is ALL fresh produce stored correctly? Prepped fruit: date labelled in clean sealed colour coded containers & refrigerated when not in station

  • Is ALL fresh produce stored correctly? Puree's date labelled & open puree's refrigerated (no more than one of each open)

  • Is ALL fresh produce stored correctly? Herbs date labelled, including deliveries and all kilner jars clean

  • Is ALL fresh produce stored correctly? citrus juice stored in the fridge (not in the cellar)

  • Is ALL fresh produce stored correctly? Juices in stations date labelled, open juices in the fridge also date labelled.

  • Are fruit caddies clean and dry? (should be emptied and cleaned every night)

CELLAR AND ALE MANAGEMENT

  • Are all the cooling fans clean, dust free and operationally sound? Including behind? With the cellar at 10-13°C?

  • Are the cellar floor & walls clean and dry? Including behind & under the remote coolers, the ales & post mix machine?

  • Is all stock stored safely off the floor, well organised and being rotated correctly?

  • Is all stock safety locked away?

  • Are all cellar shelves clean, dry & dust free including brackets?

  • Are all gas cylinders buckled up with straps (no chains) and safe or at least laid flat? (-10 if not)

  • Is the post-mix cooler clean & full operational including shelves? Is the coolant filled to the correct level?

  • Are all kegs/barrels stored safely and within best before date?

  • Is the crushed ice machine:<br>Clean & operational?<br>exterior & interior clean? Including filters, run off trays & shut off valves? (-2 if not)<br>

  • Is the cubed ice machine:<br>Clean & operational?<br>exterior & interior clean? Including filters, run off trays & shut off valves? (-2 if not)<br>

  • Are the ice machine scoops and stored hygienically, holder on a side of machine?

  • Does the unit have the correct BLUE ice bin for transporting Ice?

  • Is the cleaning vessel for line cleans present, clean and dry & in good condition?

  • Are all cask taps & keg couplers (including spare parts) present clean and dry (not left to soak in cleaning solution)?

  • Is all the racking for the ales clean & dry?

  • Is the cellar drain in a clean condition and free from obstruction?

  • Are all fob chambers and cask ale lines visibly clean?

  • Any overflow tubs clean and dry?

  • Are the floor and walls of the ale fridge clean and dry?

  • Are cellar and ale fridge clear from any inappropriately stored chemicals? (-5 if chemicals found in cellar)

  • Storage - is anything bulky and heavy stored above eye level?

  • Storage - is box storage at reasonable height? not too overstocked?

BAR STAFF HYGIENE

  • Correct uniform- clean full uniform (incl braces) must be worn, shirt and apron must be clean.

  • Footwear - correct and clean shoes, rubber soles

  • Clean appearance - long hair tied back, no excessive jewellery

  • Body odour - if personnel smell - send off duty to clean themselves up

BAR DUE DILIGENCE

  • Is the bar procedures file accessible to bartenders?

  • Have all bar team members completed all CPL courses? (-10 if not, allow 3 weeks for new starters)

  • Check group and individual training records - are they up to date?

  • Has all bar DD has been completed (refer to separate Trail Checklist). (-10 if not completed)

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.