Title Page
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Site
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Conducted on
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Prepared by
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Chef on duty
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Bartender on duty
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Manager on duty
TRAILL DD
TRAIL DD
KITCHEN
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To check for missed tasks use 'dashboard report', filter the date and 'kitchen tag'.
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For more details: everything below please use Trail app, make sure to search 'history', all under 'kitchen tag'
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Kitchen Chopping boards records
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Check for mollusc tag picture upload on delivery checks
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Have all core temperatures, reheating and defrosting been recorded?
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Have delivery checklists been completed for each supplier daily?
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Has taste test been completed daily?
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Are chefs recording wastage? (looking for multiple dates records under one task)
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Has kitchen daily and weekly cleaning rota been followed?
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Use Trail app, make sure to search 'history', all under 'manager tag'
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Has weekly DD been checked by GM/AGM - search for 'weekly compliance checks'?
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Look for kitchen outs - has MOD been completing them? This questions is affecting UNIT score.
BAR
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To check for missed tasks use 'dashboard report', filter the date and 'bar tag'.
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For more details: everything below please use Trail app, make sure to search 'history', all under 'bar tag'
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Bar Chopping boards records
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Are fridges clearly numbered? Do they correlate with trail? - search for 'AM or PM bar fridge temps'
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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?
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Use Trail app, make sure to search 'history', all under 'manager tag'
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Has weekly DD been checked by GM/AGM - search for 'weekly compliance checks' - its one of the checklists?
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Look for bar outs - has MOD been completing them? This questions is affecting UNIT score.
UNIT
UNIT HEALTH AND SAFETY
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Are internal & external escape routes free from obstruction & do all fire doors open freely?
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Are all waste areas free from debris and do all bins contain the correct waste?
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No broken sections of drains outside?
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Are courtyard steps and flags clean with no green moss?
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Are all public & staff areas well maintained & free from slips, trips and falls?
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Are cleaning chemical available for use, labelled correctly, stored correctly & COSHH sheets to hand?
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Is there PPE available for the bar & kitchen? (-5 if not)
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Is the colour coded cleaning equipment being correctly in all departments?
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Is the plant room free from obstructions, clean and locked?
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Is the boiler room free from combustible materials and obstructions and is the door locked?
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Are all staff rooms clean and tidy, and nothing is stored on the floor?
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Is expo clean, clutter free and correctly set? (including spike, hand sanitiser, re-cook slips, vinegar water & cloth and working clock)
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Has kitchen and bar check outs been completed on TRAIL by MOD? (-5 if not)
UNIT PEST CONTROL
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Are any under booth storage areas clean and tidy, free from pest activity?
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Are traps for insects & rodents visible in the kitchen area and baited?
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Are all traps for insects & rodents in FOH are baited and hidden away?
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Are all areas BOH and FOH free from any signs of infestation? Make a note of location (-20 if evidence found)
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Electric Fly killer - clean, grease free, working bulbs and minimal flies in draw?
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Is the unit following pest control walk around and completing daily reports? (-20 if not done)
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Proofing - is unit proactive in making notes on pest walk around sheets, identifying building external and internal holes bigger than a standard pencil?
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Check pest control log - any points raised during last visit been actioned? (-20 if not actioned)
UNIT FIRST AID
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Does the unit have appropriate amount of first aid boxes?
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Does First Aid poster have up to date list of first aiders?
KITCHEN
KITCHEN FIRST AID
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Does BOH area have appropriate amount of first aid boxes?
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First aid box - does the box contain all correct levels of equipment, spec notice in box, and is on wall and clean.
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Eye wash station- is the eye wash station attached to the wall, eye bottles sealed & intact.
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Back up supply- of the most used items, highlighted with a black dot on the first aid contents guide
KITCHEN STRUCTURAL MAINTENANCE
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WALLS - are all tiles in good condition, washable paint on walls, all white and no holes.
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WOODEN PAINT WORK - not flaky, bright in colour, gloss paint on wood.<br>
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FLOORING - tiles in good condition and sealed, skirting sealed all around and where FOH floor meets kitchen floor.
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ELECTRICAL - all plugs and sockets safe, no dangerous wires hanging.
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WALK-IN fridge curtains - in place and in good condition, none missing
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LIGHT SWITCHES- safe to use, screwed to walls and no cracks.
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DOORS - kick plate fitted, white gloss paint or hard wood finish and working order.
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WINDOWS - in tact, no cracks, frames not flaking or chipping. Closed unless fitted with fly screen.
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CEILING - sealed completely, no gaps in panels, washable ceiling tiles used not wood.
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LIGHTING in the kitchen - sufficient lights, no bulbs out, all bulbs covered with a protective diffuser.
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Do all dry stores and fridges lock properly?
KITCHEN EQUIPMENT MAINTENANCE
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HAND TEMP PROBES - working, no food debris and in protective jacket, cleaning wipes are available.
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COOK PREP LINE EQUIPMENT - clean, working efficiently, burning blue flame and well maintained.
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WALK-IN refrigeration- door seals, display intact and working. Floors, walls and shelving stable and intact.
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LINE REFRIGIRATION - door seals and display intact, vents clean (see cleaning of fridge vents notice).
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LINE FRIDGE LCD protector cover - cover that protects LCD not missing , tight fitting and sealed along the top.
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DISHWASHER - no leaks, rinse temp 82°c. Chemicals dosed correctly and clean inside and out.
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EXTRACTION CANOPY - completely sealed, no signs of grease leaking.no filters or air flow grills missing or broken.
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FREEZERS - on a metal bogey, seals and display intact. Good order and vents clean.
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SINKS - no leaking taps or waste, clean and secured to wall.
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DECARBONISER - in good working condition, complete with 1 set of gauntlets, goggles and safety wall chart.
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ROBOT COUPE - clean body, attachments all intact, safe and well maintained, blade is free of food inside the shaft.
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GAS EQUIPMENT safety chains - all chains must be connected to equipment(if not deduct 5 point per chain missing)
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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)
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THERMOCIRCULATORS - element clean, machine in good working order, plastic case intact.
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CHOPPING BOARDS - must be clean, no deep scores, in good visual condition
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KITCHEN UTILITY BOX - black plastic invoice file box, with contents checklists and all items present on checklist.
FOOD PREP AND STORAGE
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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)
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Freezer date code system- systems followed, NO re-labelling, signed by a senior chef. (-5 if not)
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Production date code system- systems followed, NO re-labelling and signed by senior chefs. (-5 if not)
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Service date code system-system followed , NO re-labelling. (-5 if not)
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Stock rotation- are all kitchen members following the FIFO procedure?
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Out of date stock- no OOD stock (-10 if found)
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No food stored on the floor- it is not acceptable that FRESH foods of any description stored directly on any floors
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Fridge and freezer temps- please make sure that all fridges and freezers are a correct temp
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Dry store- clean and tidy, no food debris on floor, no wooden shelves and no chemicals.
CROSS CONTAMINATION
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Are there blue and red disposable aprons available?
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Are staff wearing blue and red disposable aprons as appropriate?
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Are chopping boards stored separately?
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Raw & cooked segregated- raw foods is kept beneath & as far apart from cooked foods or ready to eat foods (-20 if wrong)
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Allergens - are all allergens stored is sealed clearly labelled containers separately?
KITCHEN CLEANLINESS
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WET FLOOR SIGN - two of them present in kitchen, clean, readable and in good condition.
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COLOUR CODE cleaning equipment- BLUE- cloths, mop & buckets, dustpan, floor squeegee and pot brush.
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EQUIPMENT, legs and wheels- legs and wheels clean, evidence of being moved to aid cleaning.
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CEILING - not greasy, air vents clean , no fluff, lighting clean and well maintained
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CONTACT POINTS FRIDGES - no food debris behind handles , not greasy, clean and well maintained
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WORK SURFACES - clean, no food debris in joints with other benches and walls, inc tab grabbers and windows
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FLOORS - under & behind benches and low level fridges clean and free of food debris, (pull benches out)
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WALLS - clean, not greasy, no sticky tape on the notices, clean white grout.
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DOORS - clean, no scuff marks, door handles free from food debris
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KITCHEN EXTRACT CANOPY - clean, grease free, following the 'cleaning the canopy procedure'.
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HAND WASH BASIN - good supply of bacterial hand soap, clean & good order.
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WASTE BINS - double bagged in dish washer, clean inside and free from food debris
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LIGHT SWITCHES - clean switches and clean surroundings
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UNDER SHELVING - clean free from food debris, spillages of food and chemicals
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PLATE WASH AREA - spare blue cloths and green pads kept in clean sanitiser's solution, dry floor and minimal food debris.
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DISHWASHER - no lime scale build-up inside, no dirt behind dishwasher hood.
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UTENCILS & LIGHT EQUIPMENT - free from food debris and grease, well maintained, hygienic condition and dry.
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FLAT GRIDDLE - free from carbon , grease, food debris.
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CHAR GRILL - free from grease and food debris
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RING BURNER - free from carbon, grease and food debris
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SALAMANDERS - free from carbon, grease and food debris
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WALK IN refrigeration- shelving, legs & under shelve free from grease, food debris, clean walls, ceiling and floor not slippy
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WALK IN fan and motor- clean, grease free and in working order
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LINE refrigeration- clean internal cavity& shelving , no food debris in corners and joints
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CAN OPENER - clean blade, no food debris in the mechanism
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CONVECTION OVEN - minimum build up of carbon and grease in cavity and able to see through window
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MICROWAVES - clean on outside and in, roof panels and touch points
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FRYERS - external clean and free of grease, not build up of grease in funnel, sides and internal cupboard
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ROTISSERIE - internal and external clean, free of grease, no food debris
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STEAM CLEANER - clean exterior, pipes & handles, no signs of damage.
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FIRE EQUIPMENT - all equipment in good working order, clean fire blanket, exit signs, extinguishers unobstructed
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WET VACUUM - clean exterior and interior, filters clean and not damage
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DRY STORES - clean, tidy, floor, shelves and all corners are clean, no open food
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If 5 FAILS - automatic -10 <br>YES (-10) ------- NO (0)
KITCHEN STAFF HYGIENE
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Correct uniform- clean full uniform must be worn, clean oven cloths (-5 if not)
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Footwear- safety shoes must be worn, no wooden soled clogs. Safety shoes must be clean.
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Clean appearance- hair tied back, shoulder length. Nails clean and short.
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Body odour- if personnel smell - send off duty to clean themselves up
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Facial hair- small goatee, beards permitted 5mm, full beards must wear beard nets (-5 if not)
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Jewellery- no rings, no watches, wrist or ear jewellery to be worn apart for a wedding ring
KITCHEN DUE DILIGENCE
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Maintenance check list - are all kitchen posters on walls, laminated and clean (no 1-33)
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Waste transfer notes for waste oil - every collection must be kept for 3 years
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Check Risk Assessment Folder - has it been signed by HC and SC (-5 if not)
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Have all kitchen team members completed all CPL courses? (-10 if not, allow 3 weeks for new starters)
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Check group and individual training records - are they up to date?
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FSMS - all sections that require sign off or tick boxes is completed by HC
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FSMS - all sections have been signed off by GM (if not - chase OPS manager)
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Has all kitchen DD has been completed (refer to separate Trail Checklist). (-10 if not completed)
Kitchen Quiz
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What's company ethos?
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What does FIFO stand for?
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What are the effects of bad stock rotation?
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What label do we use when storing food in fridges on the line?
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How many days does food on the line get?
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What label do we use for food stored in the walk-in?
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Production, Service, Freezer
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Describe how would you fill out production label?
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If food has to be frozen, how many days is given?
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26 days, 2 months, 1 month
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Haw many days shelf life is defrosted food given?
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3 days, 2 days, 5 days
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What is the order of the two stage cleaning?
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Clean with detergent then sanitiser, Clean with sanitiser then detergent
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What is the contact time for sanitiser?
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1 minute, 40 seconds, 30 seconds
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What's the correct cooling time?
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90 minutes, 70 minutes, 60 minutes
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What is the correct temperature of cooked foods?
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70 degrees, 73 degrees, 75 degrees
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What temperature do we sous vide pork belly?
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70 degrees, 75 degrees, 80 degrees
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What is the minimum correct temperature of the hot hold rotisserie chicken?
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80 degrees, 72 degrees, 63 degrees, 74 degrees
BAR
BAR FIRST AID BOX
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Does FOH area have appropriate amount of first aid boxes?
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First aid box - does the box contain all correct levels of equipment, spec notice in box, is clean and easily located.
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Back up supply- of the most used items, highlighted with a black dot on the first aid contents guide
BAR STRUCTURAL MAINTENANCE
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WALLS - where applicable are all tiles in good condition, washable paint on walls and no holes.
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WOODEN PAINT WORK - not flaky, bright in colour, gloss paint on wood.
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FLOORING - anti-slip surface, no rips, skirting sealed all around
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ELECTRICAL - all plugs and sockets safe, no dangerous wires hanging.
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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
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Coffee machine - is the top of coffee machine clean and stain free? coffee cups clean?
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Coffee machine - is underneath the machine clean? drip trays clean? coffee grinder clean?
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Coffee machine - are coffee grip heads clean and grime free? Take out the inserts to check.
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Are blenders fully functional, clean & dry in line with the Blender Cleaning Procedure? With lids and good conditioned clothes?
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Does the blowtorch work correctly? With back up gas canisters?
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Is the smoking gun clean and correctly assembled?
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Is the whipper, seal and nozzels clean? (Trading house and Smugglers only?
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Fridges - clean polished smear free front, clean handles, clean doors and under doors, clean seals. Doors in good working condition.
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Fridges - sides and behind clean and dust free, vents and radiator clean and dust free.
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Fridges interior - all surfaces are clean and dry, fan cover present and clean.
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Are all bar fridges clearly identified and numbered? And these correlate to the due diligence on trail?
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Are the fridges (8°C) at the correct temp?
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Is there a designated working prep fridge?
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Is one bar sink designated a "Hand wash" sink with sign and liquid soap?
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All tills are clean including behind and underneath with tidy wires?
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Is there a green mop, bucket and floor squeegee available, clean and in good condition?
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Bar utility box - black plastic invoice file box, with contents checklists and all items present on checklist.
BAR STATIONS
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Is the bar top clean, no stickiness?
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Are draught pumps tight on the bar top?
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Are draught beer tap bases clean and not sticky?
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Is the bar floor clean without any food debris underneath stations/ fridges?
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Are all speed rails clean and dry including underneath, behind and sides?
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Are all speed pourers clean and not sticky?
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Are all ice wells clean and dry?
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Are shelves underneath stations and under plates clean?
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Are Glassware shelves clean & dry?
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Are all glasses clean, smear and chip free?
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Are all bottom shelves clear from glassware?
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Is all metal frame work including station legs clean?
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Are all drip mats clean and dry and in full workable condition (no splits, fully stable etc.)?
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Are all beer drip trays clean and dry?
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Are all beer nozzles clean & dry & not left in water overnight?
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Are all bar caddies clean, dry, in good condition?
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Are all sinks clean and dry, sealed and in good condition? (no leaks) with hot and cold running water?
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Are all soda guns & hoses clean?
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Are all the holsters and drip trays clean and attached to the bar?
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Are bin's & bin areas clean & dry? including inside & outside of the bins, the handles & the roof of the bin well?
BAR BACK AREA
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Is all the shelving in the bar back area clean, well organised and correctly meshed?
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Are the bar back sinks clean and dry with no build up of fresh produce? (recently scrubbed & u bends clean?)
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Is the floor clean and dry including under any shelving?
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Each glasswasher - no leaks, rinse temp 82°c. Chemicals dosed correctly, clean behind and underneath.
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Each glasswasher - exterior clean, including the door and on top of the washer?
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Each glasswasher - interior clean including seals, spray arms, sieves and elements?
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Is there a good quality 'hedgehog' for scrubbing glasses?
FRUIT, JUICES, PUREES, HERBS
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Is all fresh produce (deliveries & prep) labelled in line with the Date Labelling Procedure?
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Is the Stock Rotation Procedure clearly on display & being followed?( -2 for incorrect labelling, lack of rotation or mouldy produce)
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Is ALL fresh produce stored correctly? Prepped fruit: date labelled in clean sealed colour coded containers & refrigerated when not in station
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Is ALL fresh produce stored correctly? Puree's date labelled & open puree's refrigerated (no more than one of each open)
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Is ALL fresh produce stored correctly? Herbs date labelled, including deliveries and all kilner jars clean
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Is ALL fresh produce stored correctly? citrus juice stored in the fridge (not in the cellar)
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Is ALL fresh produce stored correctly? Juices in stations date labelled, open juices in the fridge also date labelled.
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Are fruit caddies clean and dry? (should be emptied and cleaned every night)
CELLAR AND ALE MANAGEMENT
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Are all the cooling fans clean, dust free and operationally sound? Including behind? With the cellar at 10-13°C?
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Are the cellar floor & walls clean and dry? Including behind & under the remote coolers, the ales & post mix machine?
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Is all stock stored safely off the floor, well organised and being rotated correctly?
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Is all stock safety locked away?
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Are all cellar shelves clean, dry & dust free including brackets?
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Are all gas cylinders buckled up with straps (no chains) and safe or at least laid flat? (-10 if not)
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Is the post-mix cooler clean & full operational including shelves? Is the coolant filled to the correct level?
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Are all kegs/barrels stored safely and within best before date?
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Is the crushed ice machine:<br>Clean & operational?<br>exterior & interior clean? Including filters, run off trays & shut off valves? (-2 if not)<br>
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Is the cubed ice machine:<br>Clean & operational?<br>exterior & interior clean? Including filters, run off trays & shut off valves? (-2 if not)<br>
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Are the ice machine scoops and stored hygienically, holder on a side of machine?
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Does the unit have the correct BLUE ice bin for transporting Ice?
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Is the cleaning vessel for line cleans present, clean and dry & in good condition?
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Are all cask taps & keg couplers (including spare parts) present clean and dry (not left to soak in cleaning solution)?
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Is all the racking for the ales clean & dry?
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Is the cellar drain in a clean condition and free from obstruction?
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Are all fob chambers and cask ale lines visibly clean?
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Any overflow tubs clean and dry?
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Are the floor and walls of the ale fridge clean and dry?
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Are cellar and ale fridge clear from any inappropriately stored chemicals? (-5 if chemicals found in cellar)
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Storage - is anything bulky and heavy stored above eye level?
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Storage - is box storage at reasonable height? not too overstocked?
BAR STAFF HYGIENE
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Correct uniform- clean full uniform (incl braces) must be worn, shirt and apron must be clean.
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Footwear - correct and clean shoes, rubber soles
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Clean appearance - long hair tied back, no excessive jewellery
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Body odour - if personnel smell - send off duty to clean themselves up
BAR DUE DILIGENCE
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Is the bar procedures file accessible to bartenders?
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Have all bar team members completed all CPL courses? (-10 if not, allow 3 weeks for new starters)
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Check group and individual training records - are they up to date?
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Has all bar DD has been completed (refer to separate Trail Checklist). (-10 if not completed)