VELOCITY NW Bistro Diner 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

• Healthy options are provided including snack and refreshment lines

  Yes

  No

  N/A

• Are the correct allergen forms displayed?

  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 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 clean and in good order?

  Yes

  No

  N/A

• Is the cutlery & tray clean and calcium free?

  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

Venue Safety

• No obstacles Blocking any of the traffic areas

  Yes

  No

  N/A

• No tagged out equipment is being used

  Yes

  No

  N/A

Food Safety

• 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

• Are probes calibrated

  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

• 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 clean, swept and maintained 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 weekly, daily for grill

  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

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

• Dress standards are being actively managed no dirty clothes, bare shoulders or sweaty gym gear

  Yes

  No

  N/A

Team appearance, PPE and professionalism

• Dining room open for service on time

  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

• BM and surrounds present to a high standard

  Yes

  No

  N/A

Food safety

• 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 available

  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 flavours well labelled review salads, mains, desserts and ice creams

  Yes

  No

  N/A

Hot Food

• Main Course – Selection 1: The selection is to be a meat dish with a minimum of 1 x choice daily. The choices must include: (A) Roast lamb, beef, pork and poultry; (B) Corned beef, pickled pork; and (C) Baked fish

  Yes

  No

  N/A

• Main Course – Selection 2: The selection is to be a grill or similar dish with a minimum of one choice daily: (A) Poultry, pork, lamb, beef and seafood; and (B) Schnitzels, burgers, loin chops, sausages and mixed grills

  Yes

  No

  N/A

• Main Course – Selection 3: 1 x wet dishes including accompaniments must be available daily. One of the choices should be a healthy choice with restricted dairy, cream, salt. The choice as a minimum must include: (A) Stroganoffs, goulashes, braised steak and onions, and pies; (B) Pastas; (C) Meat Curries, including chicken; (D) Chicken cacciatore; (E) Prawn mornay, curried scallops (minimum once per week); (F) Braised chops, Irish stew; (G) International dishes (Mexican, Italian, Chinese, Thai, etc.); and (H) Wok of the day (or similar)

  Yes

  No

  N/A

• Main Course – Selection 4: (A) 1 x vegetarian dish (other than seafood) must be made available at each meal. A ‘Healthy Choice’ meal will be recommended by and advertised as such

  Yes

  No

  N/A

• Fresh Vegetables: The choice of vegetables for each dinner Service, at a minimum, must be as follows: (A) 1 x choices of potato;

  Yes

  No

  N/A

• Fresh Vegetables: The choice of vegetables for each dinner Service, at a minimum, must be as follows: (C) Fresh vegetables (2 x choices daily);

  Yes

  No

  N/A

Fresh Fruit

• 3 options of seasonal fresh fruit is available

  Yes

  No

  N/A

Bakery

• 3 x selections of bread and rolls are available including white, whole meal and multigrain

  Yes

  No

  N/A

Desserts and Sweets

• Cold (1 x choice);

  Yes

  No

  N/A

• Cakes, gateaux (2 x choices);

  Yes

  No

  N/A

• Ice cream (4 x choices, one to be vanilla, ice cream cones to be included);

  Yes

  No

  N/A

Salad Bar and Cheese:

• A minimum of 3 x selections of fresh cold meats to be provisioned daily. The fresh cold meat selection must be different from the main meal:

  Yes

  No

  N/A

• Small goods, preserves, pickled olives/gherkins/peppers and processed meats, with a minimum of 3 x selections daily; and

  Yes

  No

  N/A

• Tinned fish, with a minimum of 1 x selection daily and not portion control items

  Yes

  No

  N/A

• 6 x selections of fresh salad ingredients are to be available for the dinner Service.

  Yes

  No

  N/A

• The cheese and biscuit daily selection must, at a minimum, be: (A) 1 x selection of brie or camembert; (B) 1 x selection of vintage or mature; (C) 1 x selection of Contractor’s choice (blue vein or smoked cheese, etc.); (D) 1 x selection of sliced cheese; and (E) 2 x dry/savoury biscuits types

  Yes

  No

  N/A

Beverages

• are 2 100% juices or 1 Juice and a flavoured milk available

  Yes

  No

  N/A

• Chilled water;

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Coffee (standard and decaffeinated instant choices);

  Yes

  No

  N/A

• Tea (tea bags: traditional and herbal choices; and speciality teas); and

  Yes

  No

  N/A

• Milo (or similar)

  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