Title Page
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Document No.
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Weekly Kitchen Blue Bag
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The wicket gate
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Conducted on
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Personnel
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Sales & hours
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Last week sales. What circumstances affected sales last week?
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Were hours in line with base?
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This week forecast and hours
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Weekly stock results
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Weekly stock result
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Result (£):
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Period total rating
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Were last weeks actions carried out, and were they successful?
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Did everyone follow the defrost lost correctly?
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Did everyone follow the prep lists correctly?
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Were deliveries brought in correctly?
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Actions agreed for this week, timescales, who?
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Food service times
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What were the total weeks prep &a delivery times?
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Were there any shifts, or staff who struggled to achieve FSTs? Why?
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Actions agreed for this week:
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Stock orders & deliveries
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No items out of stock or over-ordered?
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Milk fridge FIFO'd each delivery?
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Beef burgers FIFO'd each delivery?
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Steaks FIFO'd each delivery?
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Kitchen DMLB
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All fridge and freezer temp records complete? All food prep temps complete?
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Probe test temps completely correctly?
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Delivery temps entered for exel and fish?
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All opens and closes completed and with manager sign-off?
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Grot we are not completed each day?
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Hot holding temps completed correctly each day?
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Kitchen card completed correctly each shift?
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Grab test completed each day?
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Cleanliness
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Kitchen walls and floors<br>SOP K0016
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Contact points, including bump bars <br>K0016
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Canopy, ansul, lights, ceiling tiles<br>K0016, K0048
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Wheels and legs<br>K0016
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Shelving and surfaces <br>K0016
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Freezer and fridge doors, floors, seals, handles<br>K0016
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Freezer plans in place and all tidy - including defrosting<br>K0016
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Mealstream including vent, beneath, and rear<br>K0030
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Microwaves inc rear vents<br>K0031
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Fryers clean<br>K0041
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Chip scuttle inc element<br>K0034
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Clam grill<br>K0036
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Henny Penny<br>K0028
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Pot wash area, sink and pipe work <br>K0016
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Dishwasher<br>K0018
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Procedures
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Rota completed & realistic
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No out of date, incorrectly dated or unlabelled food inc fish batter or bacon<br>K0013 & K0014
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Fridge/freezer plans in place and accurate?
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Defrost list up to date and reasonable?
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Hot holding levels updates?
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Yellow cloths and suitable chemicals available?
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Spare telfon sheets available?
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Mop buckets clean, mop heads clean?
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PPE in place and in good condition<br>K0019 & OF00007
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All staff have 1 full uniform per shift, with 1 spare apron?<br>K0060
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SOP folder being used and up to date?
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SOP of the week on display?
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What is SOP of the week?
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Hand wash stations and dispensers in good condition?<br>K001 & K0016
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Non con and dry storage tidy?
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And CQSMA actions required?
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All kitchen comms boards completed?
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People
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Who stood out with excellent performance or effort, and why?
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Does anyone require further training to complete their job correctly?
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Is there any PAP or disciplinary action required?
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Do we need to recruit at the moment?
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A.O.C.B &a final grading
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Any outstanding agreed actions from last week?
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A.O.C.B
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Overall agreed kitchen performance