Weekly Kitchen Blue Bag

Last week sales. What circumstances affected sales last week?

Were hours in line with base?

This week forecast and hours

Weekly stock result

Result (£):

Period total rating

Were last weeks actions carried out, and were they successful?

Did everyone follow the defrost lost correctly?

Did everyone follow the prep lists correctly?

Were deliveries brought in correctly?

Actions agreed for this week, timescales, who?

What were the total weeks prep &a delivery times?

Were there any shifts, or staff who struggled to achieve FSTs? Why?

Actions agreed for this week:

No items out of stock or over-ordered?

Milk fridge FIFO'd each delivery?

Beef burgers FIFO'd each delivery?

Steaks FIFO'd each delivery?

All fridge and freezer temp records complete? All food prep temps complete?

Probe test temps completely correctly?

Delivery temps entered for exel and fish?

All opens and closes completed and with manager sign-off?

Grot we are not completed each day?

Hot holding temps completed correctly each day?

Kitchen card completed correctly each shift?

Grab test completed each day?

Kitchen walls and floors<br>SOP K0016

Contact points, including bump bars <br>K0016

Canopy, ansul, lights, ceiling tiles<br>K0016, K0048

Wheels and legs<br>K0016

Shelving and surfaces <br>K0016

Freezer and fridge doors, floors, seals, handles<br>K0016

Freezer plans in place and all tidy - including defrosting<br>K0016

Mealstream including vent, beneath, and rear<br>K0030

Microwaves inc rear vents<br>K0031

Fryers clean<br>K0041

Chip scuttle inc element<br>K0034

Clam grill<br>K0036

Henny Penny<br>K0028

Pot wash area, sink and pipe work <br>K0016

Dishwasher<br>K0018

Rota completed & realistic

No out of date, incorrectly dated or unlabelled food inc fish batter or bacon<br>K0013 & K0014

Fridge/freezer plans in place and accurate?

Defrost list up to date and reasonable?

Hot holding levels updates?

Yellow cloths and suitable chemicals available?

Spare telfon sheets available?

Mop buckets clean, mop heads clean?

PPE in place and in good condition<br>K0019 & OF00007

All staff have 1 full uniform per shift, with 1 spare apron?<br>K0060

SOP folder being used and up to date?

SOP of the week on display?

What is SOP of the week?

Hand wash stations and dispensers in good condition?<br>K001 & K0016

Non con and dry storage tidy?

And CQSMA actions required?

All kitchen comms boards completed?

Who stood out with excellent performance or effort, and why?

Does anyone require further training to complete their job correctly?

Is there any PAP or disciplinary action required?

Do we need to recruit at the moment?

Any outstanding agreed actions from last week?

A.O.C.B

Overall agreed kitchen performance