Weekly Kitchen Blue Bag v3

• Kitchen Blue Bag w/c:

• Prepared by

• Conducted on

  Date

Sales & Hours

• Last week Sales. What circumstances affected sales last week?

• This week Forecast. Are you going to adjust any hours for this week?

Weekly Stock Result

• Weekly Stock Result

  Green

  Amber

  Red

• Result (£):

• Period Total Rating

  Green

  Amber

  Red

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

• Did everyone follow the Defrost list correctly?

  Yes

  No

  N/A

• Did everyone follow the Prep Lists correctly?

  Yes

  No

  N/A

• Were deliveries brought in correctly?

  Yes

  No

  N/A

• Actions agreed for this week, timescales, who?

Food Service Times

• What were the total weeks' Prep & Delivery times?

• What were the Saturday Lunchtime Prep & Delivery times?

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

• Actions Agreed for this week:

Stock Orders & Deliveries

• Oil order correct?

  Yes

  No

  N/A

• Condiment orders correct?

  Yes

  No

  N/A

• Probe and finger wipes correct?

  Yes

  No

  N/A

• New Fish Holding Levels updated and on display?

  Yes

  No

  N/A

• Bar fruit orders correct?

  Yes

  No

  N/A

• Mint & Coriander orders Correct?

  Yes

  No

  N/A

• No items Out of Stock or over-ordered?

  Yes

  No

  N/A

• Non-Con order prepared yesterday? Anything we are having problems keeping in stock?

  Yes

  No

  N/A

• Milk fridge FIFO'd each delivery?

  Yes

  No

  N/A

• Beef Burgers FIFO'd each delivery?

  Yes

  No

  N/A

• Steaks FIFO'd each delivery?

  Yes

  No

  N/A

Kitchen DMLB

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

  Yes

  No

  N/A

• Probe Test temps completed correctly?

  Yes

  No

  N/A

• Delivery temps entered for Exel and Fish?

  Yes

  No

  N/A

• All Opens and Closes completed and with Manager sign-off?

  Yes

  No

  N/A

• Grot We Are Not completed each day?

  Yes

  No

  N/A

• Hot Holding Temps completed correctly each day?

  Yes

  No

  N/A

• Kitchen Card completed correctly each shift?

  Yes

  No

  N/A

• Grab Tests completed each day?

  Yes

  No

  N/A

Cleanliness

• Kitchen walls and floors<br><br>SOP K0016

  Yes

  No

  N/A

• Contact Points, including bump bars<br>K0016

  Yes

  No

  N/A

• Canopy, Ansul, lights, ceiling tiles<br>K0016 & K0048

  Yes

  No

  N/A

• Wheels and legs K0016

  Yes

  No

  N/A

• Shelving and surfaces K0016

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Microwaves inc rear vents<br>K0031

  Yes

  No

  N/A

• Cutlery polisher and plate warmer - check grain

  Yes

  No

  N/A

• Fryers clean <br>K0041

  Yes

  No

  N/A

• Chip scuttle inc element<br>K0034

  Yes

  No

  N/A

• Clam grill k0036

  Yes

  No

  N/A

• Henny Penny <br>K0028

  Yes

  No

  N/A

• Pot wash area, sink and pipework<br>K0016

  Yes

  No

  N/A

• Dishwasher <br>K0018

  Yes

  No

  N/A

Procedures

• Rota completed & Realistic

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Fridge/Freezer plans in place and accurate?

  Yes

  No

  N/A

• Defrost list up to date and reasonable

  Yes

  No

  N/A

• Hot Holding Levels Updated?

  Yes

  No

  N/A

• Yellow cloths and suitable chemicals available?

  Yes

  No

  N/A

• Spare Teflon sheets available?

  Yes

  No

  N/A

• Mop buckets clean, mop heads clean

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• SOP folder being used and up to date?

  Yes

  No

  N/A

• SOP of the week on display

  Yes

  No

  N/A

• What is SOP of the week?

• Print immediately, and ensure answer is Yes

• Hand wash stations and dispensers in good condition<br>K0001 & K0016

  Yes

  No

  N/A

• Non con and dry storage tidy

  Yes

  No

  N/A

• Any CQSMA actions required?

  Yes

  No

  N/A

• All kitchen comms boards completed?

  Yes

  No

  N/A

• Food productivity report completed and on display in kitchen?

  Yes

  No

  N/A

People

• 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?

A.O.C.B & Final Grading

• Any maintenance issues

Equipment

• Any outstanding agreed actions from last week?

• A.O.C.B

• Overall Agreed Kitchen Performance

  High Green

  Green

  Low Green

  Amber

  Red

Signed

• Pub Manager

  Sign

• Kitchen Manager

  Sign