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Are cold hold temperatures checked and correct actions taken if necessary?

Is raw and ready to eat food separate?

Is pre-portioning discarded from night before and done on right time current day?

Is cleaning rota available?

Are there any items missing from cleaning rota?

Is manager aware when it is appropriate time to put in place enhanced cleaning measures?

If there is any defective equipment is there corrective action taken?

Are defective structural issues what are impacting safety reported to R&M?

Ate oven seals in good condition?

Are there 3 probes? (FOH,BOH and spare)

Is there any unlabelled food in storage?

Is manager aware of new personal hygiene rules? (Jewellery policy,uniform standards)

Are all of the sinks stocked up with towels, soap and hot water available?

Is manager able to locate up to date version of “enhanced hygiene measures to control coronavirus/norovirus”?

Are personal phones used by food handlers in prep area?

Is “food & menu specification” available in digital version?

Is manager aware where to find new safety manuals?

Are there any actions from EHO visit outstanding?

Is there cooking records incomplete if yes are corrective actions taken?

Is there griller records incomplete/with low temps if yes are correct actions taken?

Is manager able to access pest control?

Are there any pest control recommendations not actioned?

Is there pest control protocol in use (if needed)?

Is e-learning for newbies done in 8weeks?

Is there new safety and compliance training sign off sheet completed for new and existing Nandocas (updated from October 2022)

Is cleaning in back kitchen up to standard? (If not specify the issues)

Walk-in fridge and freezer- is there detailed cleaning required to floors, walls including fan guard, shelving, ceiling? (If yes please specify the issues)

Is there build up of syrup on shelving or pipes in dry store? <br>

Are buns in good condition?

Is waste and recycling signage content being followed?

Are toilet sits in good condition?

Is there soap and hot water available in all the toilets?

Are hand dryers clean?

Is manager aware of allergy policy?

Are nuts stored correctly?

Is yoghurt machine clean?

Is ice machine clean?

Is soft drink machine clean without any visible drinks spills?

Is a corrective way of glass storage followed?

Is manager aware of new glass handling risk assesment?

Is manager aware of new risk assessment for deliveries?

Are there two oil barrels?

Are there chemicals stored correctly?

Is sanitiser available for use?

Is h&s “what you must know” poster available in staff area?

NANDOS safety policy updated on display? (Dated 2023)

Are there staff minutes available to see?

Is original fire risk assessment available?

Nandocas under 18/ pregnant had specific RA completed?

Is first aid box complete?

Ate oven gloves in good condition?

Are High chairs in good safe condition?

Is staff following RA for contact with heat when disposing of FOG from ovens?

Any personal items plugged in and used in kitchen areas?

Are there any lifts/hoists inspected and all of the recommendations of worked completed?

Is chicken donation logged every week?