Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
FIRST IMPRESSION
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Is the Changing room and Team toilet clean
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Hand wash basin clean
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Antibacterial soap available
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Disposable hand towel available
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Hot water in correct temperature (above 48'c, below 55'c)
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Is the Floor clean
Line Fridges
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In correct temperature Fridge below 8'C<br> Freezer below -18'C
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Is it clean
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Door seals in good condition
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Food separation in place raw/ready to eat
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All food in date
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Correct labels in use
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All food covered - outside of service time
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Is the fridge glass free?
DRY STORE
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All food in date
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Glass items stored on bottom shelve
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All open/decanted allergens stored in airtight containers
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Are allergens stored on the bottom?
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Correct labels in use
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Is it clean
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Shelves and Racking clean, in good condition, no paint crack
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Are original labels available (for de-canted items)
Walk-in Fridge
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In correct temperature fridge below 8'C or bellow
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Door seals in good condition?
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Food separation in place ( raw/ ready to eat)
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All food in date
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Correct labels in use
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Is all food covered
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Is the fridge Glass free
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Is it clean (under and behind the shelves)
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Is the racking in good condition, no cracked paint etc.
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Is it in good working condition
EQUIPMENT MAINTENANCE
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Is it clean
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Is it in good working condition
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Clean untensils
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All wheels under the line clean
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All colour coded equipment available
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Chopping boards stored correctly (raw/ready to eat separately)
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Chopping boards in good good and clean condition
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All heating lamps in good working condition
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Are Fridge/freezers vents clean and free from dust
DISH WASHING AREA
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Clean dishwasher (inside, behind, under...)
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All red spot chemicals in use (correct detergent etc)
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Pipe work clean
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Is the area clean
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Any crockery/equipment left from the night before?
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Is the racking in good condition, no cracked paint etc.
TEAM SAFETY KNOWLEDGE- ask team members
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Designated raw prep area- is the team aware of how to use it
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Disposable gloves and aprons available
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PPE Equipment available
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Two stage cleaning in place- let the team explain the process
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Can the team explain the process for handling allergen order?
PERSONAL HYGIENE
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Is the team wearing correct/clean uniform (Jacket, Apron, Trousers, Shoes, Tea towel/Oven cloth)
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Clean as you go policy in place
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Regular hand washing taking place
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Jewellery policy followed ( only play wedding ring allowed)
FIRE SAFETY
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Boiler room free of clutter
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Fire doors closed/ free of clutter
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Fire extinguishers in designated areas
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Fire blankets available
BIN AREA
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Is the area clean and tidy
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All bin lids closed
DUE DILIGENCE
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Is it filled out correctly
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All signed as per instructions
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All checks carried out in appropriate time
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SureFoot report signed and action plan followed
Covid - 19
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Are visual aids on display
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Are face mask available on request
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Is 20 minutes cleaing process implemented and followed
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Have you been asked Track and Trace
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Is hand sanitiser available on each section
Delivery proces
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Is PPE worn during recieving deliveries
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Is external packaging minimised
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Is soucial distancing followed
Food
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Are all ingrediets are stored and looked after correctly
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Is the Business achieving Food quality score
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All prep to specification
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Is full menu available
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Is all food served on the correct crockery
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Food delivered in reasonable time
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Food delivered at the correct temperature
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Food delivered to spec