Velocity NW Bistro Breakfast Audit

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Team appearance, PPE and professionalism

• All staff whilst working have full uniform laundered before use and all uniforms are worn in a clean and presentable condition and in line with the company dress code

  Yes

  No

  N/A

• PPE is worn to site standards and food handling requirements. Use of gloves is evident including change of gloves between food handling and cleaning duties, aprons worn when required (when working with hotplates)

  Yes

  No

  N/A

• Display stock is dust free and well arranged

  Yes

  No

  N/A

• Is all food and beverage items well stocked and aesthetically pleasing

  Yes

  No

  N/A

Food Safety

• All stock is within 'use by' or 'best by' date

  Yes

  No

  N/A

• Is the FIFO (First in First out) method of inventory management used

  Yes

  No

  N/A

Cleaning

• Are items being cleaned as per the cleaning rosters?

  Yes

  No

  N/A

• Are mops and brooms in clean condition & stored correctly?

  Yes

  No

  N/A

• Chemicals are clearly labelled and stored away from food and food preparation areas?

  Yes

  No

  N/A

• Are all shelves free of dust?

  Yes

  No

  N/A

• Are all items in the dining room and Café within date range?

  Yes

  No

  N/A

• Are all items stored off the floor?

  Yes

  No

  N/A

• Are all lights in good condition, clean and in tact?

  Yes

  No

  N/A

• Are the walls clean and free of cobwebs?

  Yes

  No

  N/A

• Is the area clean & free from spills?

  Yes

  No

  N/A

• Are the table tops & chairs clean?

  Yes

  No

  N/A

• Are all windows & screens clean and in good order?

  Yes

  No

  N/A

• Are the cold wells clean?

  Yes

  No

  N/A

• Are all benches clean, calcium free and uncluttered?

  Yes

  No

  N/A

• Employee restrooms clean and operational

  Yes

  No

  N/A

• Are single use towels, soap & bin provided at a hand basin?

  Yes

  No

  N/A

• Are hand washing sinks clean, operational and unobstructed

  Yes

  No

  N/A

HSE

• Is all fire equipment in date?

  Yes

  No

  N/A

• Fire systems inspection in place / functional / in date evacuation plans displayed

  Yes

  No

  N/A

• Are staff using correct manual handling techniques?

  Yes

  No

  N/A

• Is the Cigarette Signage displayed?

  Yes

  No

  N/A

• Is a first aid kit available

  Yes

  No

  N/A

• One person from workgroup is qualified to render first aid and a adequate first aid facility is in place for employees

  Yes

  No

  N/A

Food Safety

• Temperature of hot served food recorded

  Yes

  No

  N/A

• Temperature of cold served food recorded

  Yes

  No

  N/A

• Temperature recorded of goods received

  Yes

  No

  N/A

• Temperature of dishwasher wash and rinse within food safe parameters

  Yes

  No

  N/A

• Cool down temps recorded and at correct time intervals

  Yes

  No

  N/A

• Are probes within calibration

  Yes

  No

  N/A

• Cool rooms and freezers recorded

  Yes

  No

  N/A

• Dining Room AM shift recorded

  Yes

  No

  N/A

• Dining room PM shift recorded

  Yes

  No

  N/A

Dry Store

• Is food within use by dates

  Yes

  No

  N/A

• Floors clean including under racks and shelves

  Yes

  No

  N/A

• Walls and ceilings are clean

  Yes

  No

  N/A

• Are all bulk dry goods in storage bins

  Yes

  No

  N/A

• Are all open bags either wrapped or sealed or in containers with tight fitting lids

  Yes

  No

  N/A

• Is food correctly segregated

  Yes

  No

  N/A

• Are all items stored off the floor

  Yes

  No

  N/A

• Are all lights fitted with covers, clean and intact

  Yes

  No

  N/A

• Are day dots in use and being used correctly

  Yes

  No

  N/A

• Is the FIFO (First in First out) method of inventory management used

  Yes

  No

  N/A

• Dry store is pest free, no signs of pest harbourage

  Yes

  No

  N/A

Cool Room

• Cool room wiped clean, swept and disinfected regularly to maintain a hygienic and clean condition

  Yes

  No

  N/A

• Items in excess of 5 kgs stored below shoulder height

  Yes

  No

  N/A

• All items are labelled and have a use by / best by or stored on date

  Yes

  No

  N/A

• All Cool Room and Ceiling fans clean

  Yes

  No

  N/A

• All cool room doors clean and in good order

  Yes

  No

  N/A

• Is food correctly segregated

  Yes

  No

  N/A

• Are all lights fitted with covers, clean and intact

  Yes

  No

  N/A

• Are day dots in use and being used correctly

  Yes

  No

  N/A

• Are all items stored off the floor

  Yes

  No

  N/A

• Is the FIFO (First in First out) method of inventory management used

  Yes

  No

  N/A

Defrost

• Defrosting area split into the frozen food groups red meat and poultry, seafood and other various items

  Yes

  No

  N/A

• All items are labelled and have a use by / best by or stored on date

  Yes

  No

  N/A

• No food is being defrosted outside the defrost fridge i.e. at room temperature and all food is covered

  Yes

  No

  N/A

Freezer

• Freezer wiped clean, swept and disinfected regularly to maintain a hygienic and clean condition

  Yes

  No

  N/A

• Items in excess of 5 kgs stored below shoulder height

  Yes

  No

  N/A

• All items are labelled and have a use by / best by or stored on date

  Yes

  No

  N/A

• All freezer doors are clean and in good condition

  Yes

  No

  N/A

• Is the FIFO (First in First out) method of inventory management used

  Yes

  No

  N/A

Kitchen Inspection

• Paper towel dispensers are supplied with adequate paper including backup rolls stored at each hand wash station

  Yes

  No

  N/A

• Hairnet dispensers are supplied with adequate hair nets at each entry point to the kitchen

  Yes

  No

  N/A

• Is a food grade sanitizer available and used

  Yes

  No

  N/A

• Kitchen equipment clean and well maintained including cleaning of steamers and combi ovens – inlet pipes to be cleaned regularly to limit calcium buildup

  Yes

  No

  N/A

• Exhaust filters above cooking equipment are cleaned regularly

  Yes

  No

  N/A

• Only disposable one use towels are used in the kitchen

  Yes

  No

  N/A

Dishwashing Area

• Walls and ceilings are clean

  Yes

  No

  N/A

• Equipment is clean

  Yes

  No

  N/A

• Floors clean including under benches and equipment

  Yes

  No

  N/A

Food Preparation Area

• Floors clean including under racks and shelves

  Yes

  No

  N/A

• Are separate utensils used for cooked and raw food

  Yes

  No

  N/A

• Are food handling gloves being used

  Yes

  No

  N/A

• Food service trolleys are in good condition and clean

  Yes

  No

  N/A

• Are the correct cutting boards being utilized

  Yes

  No

  N/A

Cleaning

• Are cleaning rosters in place for all shifts

  Yes

  No

  N/A

• Are cleaning rosters marked off and initialled by the employee

  Yes

  No

  N/A

Guest hospitality

• All Restaurant staff are providing excellent hospitality, including smiling and genuine guest engagement

  Yes

  No

  N/A

• Tables are actively managed through the service and wiped down when needed (maximum 5 minutes wipe down time between diners)

  Yes

  No

  N/A

• All TV's are working, one is tuned into news and one in to sport. One TV's have no volume

  Yes

  No

  N/A

Team appearance, PPE and professionalism

• Dining room open for service on time

  Yes

  No

  N/A

• PPE is worn to site standards and food handling requirements. Use of gloves is evident including change of gloves between food handling and cleaning duties, aprons worn when required (when working with hotplates)

  Yes

  No

  N/A

Team service

• Was the Buffet selection constantly replenished to ensure presentation and selection availability during the service duration remained consistent & presentable

  Yes

  No

  N/A

• Chefs are active in the crib service area overseeing the presentation and food quality aspects of the service

  Yes

  No

  N/A

• Sandwich stations are actively cleaned up and tidied

  Yes

  No

  N/A

Packaging Items

• Adequate selection of Crib Packaging Items including containers, robust plastic bags, cutlery and dispenser serviettes

  Yes

  No

  N/A

Food safety

• Cold temperature checks have been completed by the catering team prior to service commencing review log and check times

  Yes

  No

  N/A

• Cold meats and Salads service temperature of food is below 5 degrees

  Yes

  No

  N/A

• Food allergen chart is displayed. Pork, nuts and seafood products are also labelled at the serving point where the ingredients are not obvious

  Yes

  No

  N/A

• Signage relating to food handling guidelines / warnings are displayed in the crib area stating crib supplies must be stored below 5 degrees

  Yes

  No

  N/A

Food labelling

• Are all the labels professionally prepared none are handwritten and no writing appears on the sneeze guard. Are the dishes well labelled review salads, cakes, biscuits etc

  Yes

  No

  N/A

Reheatable crib selection

• A minimum selection of 2 dishes such as curry, Irish stew or stroganoff must be available daily and served cold with suitable accompaniments (i.e. curry with rice, and stew with potatoes and vegetables). The Selection can be from the previous nights menu

  Yes

  No

  N/A

Cold Meats and Fish

• Roast meat choices are cooked on site daily and will include lamb, pork, beef and poultry. These selections will be varied daily in flavour and type (e.g. pickled pork leg, corned beef, turkey, etc.)

  Yes

  No

  N/A

• Small Goods and Processed Meats are to be of prime quality and diverse in choice (salami, hams, cabanossi, metwurst, chicken, pastrami, etc.) Minimum of 4 x choices

  Yes

  No

  N/A

• Fish choice must be varied and include salmon, tuna, herring and sardines in tomato sauce. A minimum selection of 1 quality tinned fish products to be available

  Yes

  No

  N/A

Pastries

• Pies available

  Yes

  No

  N/A

• Sausage rolls available

  Yes

  No

  N/A

• Pasties meat and vegetarian options to be available

  Yes

  No

  N/A

Salads and vegetables

• A varied range of fresh salad ingredients are to be provided. At a minimum the following is to be available: tomato, beetroot, cucumber, red onion, lettuce, cheese, capsicum, pineapple, mesculine lettuce, , grated carrot, carrot sticks, celery sticks, Jalapeno's and whole boiled eggs)

  Yes

  No

  N/A

• Traditional tossed salad consisting of mixed lettuce, tomato, cucumber, red onion and capsicum as a minimum

  Yes

  No

  N/A

• Choices of compound salads available (minimum of 2x daily, e.g. Caesar, Greek, Waldorf, Thai beef etc.)

  Yes

  No

  N/A

Yogurts

• 1 x selections of lowfat flavoured natural yogurt

  Yes

  No

  N/A

Accompaniments

• Pickled onions, gherkins, cucumbers, olives, sundried tomatoes, roasted capsicum and the like

  Yes

  No

  N/A

Bakery

• A variety of freshly sliced breads and bread rolls are to be available at each meal service for sandwich production including white, multigrain and wholemeal

  Yes

  No

  N/A

• Scones, biscuits, fruit pies, slices, tarts, strudels and the like, minimum of 2 daily

  Yes

  No

  N/A

• 2 x choices of freshly baked cake, slice or muffins

  Yes

  No

  N/A

Fresh Fruit Seasonal Prime Quality

• Fruit salad available?

  Yes

  No

  N/A

• 2 x additional choices of tinned fruit (pears, plums, peaches, apricots etc.)

  Yes

  No

  N/A

• Fresh Fruits in season 3 choices

  Yes

  No

  N/A

Condiments

• A variety of condiments are available including salt, pepper, dressings etc

  Yes

  No

  N/A

• Selection of jams, honeys, maple syrup, spreads, Vegemite, peanut butter, etc.;

  Yes

  No

  N/A

• Margarine (including nil cholesterol) and butter

  Yes

  No

  N/A

Team appearance, PPE and professionalism

• Dining room open for service on time

  Yes

  No

  N/A

• All staff whilst working have full uniform laundered before use and all uniforms are worn in a clean and presentable condition and in line with the company dress code

  Yes

  No

  N/A

• PPE is worn to site standards and food handling requirements. Use of gloves is evident including change of gloves between food handling and cleaning duties, aprons worn when required (when working with hotplates)

  Yes

  No

  N/A

• Hats / hair nets are worn and hair management program is in place (long hair and facial hair)

  Yes

  No

  N/A

Team service

• Was the Buffet selection constantly replenished to ensure presentation and selection availability during the service duration remained consistent & presentable

  Yes

  No

  N/A

• Food presentation is maintained to be fresh throughout the service

  Yes

  No

  N/A

• Toast stations are actively cleaned up and tidied

  Yes

  No

  N/A

Food safety

• Hot breakfast service service temperature of food is above 60 degrees

  Yes

  No

  N/A

• Cold food service service temperature of food is below 5 degrees. Ice cream freezer below 0 deg

  Yes

  No

  N/A

• Hot and cold temperature checks have been completed by the catering team prior to service commencing review log and check times

  Yes

  No

  N/A

• Food allergen chart is displayed

  Yes

  No

  N/A

Menus

• Is the menu displayed?

  Yes

  No

  N/A

Cutlery and Crockery

• Cutlery is well stocked, clean and dry and in good supply

  Yes

  No

  N/A

Food Labelling

• Are all the labels professionally prepared non are handwritten and no writing appears on the sneeze guard

  Yes

  No

  N/A

Hot Food

• Egg selection includes cook to order must include fried, poached, boiled, scrambled, omelettes and any other style cooked to order on request

  Yes

  No

  N/A

• Potatoes such as hash browns, French fries (alternate days, with minimum of one selection daily) are available

  Yes

  No

  N/A

• 1 x vegetarian selection available

  Yes

  No

  N/A

• Bacon available and is soft & crispy

  Yes

  No

  N/A

• Sausages available

  Yes

  No

  N/A

• Additional grill dish available

  Yes

  No

  N/A

Bakery

• Variety of breads available for breakfast service including gluten free option?

  Yes

  No

  N/A

• A choice of croissants, raisin buns, pastries, etc. (a minimum 2 x choices to be varied daily)

  Yes

  No

  N/A

• On varied days a selection of pancakes, muffins, flapjacks, crumpets or raisin bread are available

  Yes

  No

  N/A

Beverages

• 2 Fresh fruit juice available, 100% fruit juices (not fruit drink) or 1 Juice and a flavoured milk

  Yes

  No

  N/A

• Chilled water and 2 x selections of cordial (selection 1 to be orange or lemon, selection 2 to be varied flavours); one cordial to be sugar free and to be clearly marked as such

  Yes

  No

  N/A

• Chilled milk (full cream and lowfat choices) and soy milk

  Yes

  No

  N/A

• Coffee (standard and decaffeinate instant choices); Tea (tea bags: traditional and herbal choices; and speciality teas); and Milo (or similar)

  Yes

  No

  N/A

Cereals

• 6 x dry cereal selections, including a quality muesli and a gluten free option

  Yes

  No

  N/A

Condiments

• A variety of condiments are available including salt, pepper, dressings etc

  Yes

  No

  N/A

• Selection of jams, honeys, maple syrup, spreads, Vegemite, peanut butter, etc.;

  Yes

  No

  N/A

• Margarine (including nil cholesterol) and butter

  Yes

  No

  N/A