Information

  • Kitchen Blue Bag w/c:

  • Prepared by

  • Conducted on

Blue Bag

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

  • Result (£):

  • Period Total Rating

  • Voids £

  • Refunds £

  • Details of any complaints recieved this week.

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

  • Did everyone follow the Defrost list correctly?

  • Did everyone follow the Prep Lists correctly?

  • Were deliveries brought in correctly?

  • 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?

  • Condiment orders correct?

  • Probe and finger wipes correct?

  • Bar fruit orders correct?

  • Mint & Coriander orders Correct?

  • No items Out of Stock or over-ordered?

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

  • Milk fridge FIFO'd each delivery?

  • Beef Burgers FIFO'd each delivery?

  • Steaks FIFO'd each delivery?

Kitchen DMLB

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

  • Probe Test temps completed 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 Tests completed each day?

Cleanliness

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

  • Contact Points, including bump bars<br>K0016

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

  • Wheels and legs K0016

  • Shelving and surfaces 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

  • Cutlery polisher and plate warmer - check grain

  • Fryers clean <br>K0041

  • Chip scuttle inc element<br>K0034

  • Clam grill k0036

  • Henny Penny <br>K0028

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

  • Dishwasher <br>K0018

Procedures

  • 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 Updated?

  • Yellow cloths and suitable chemicals available?

  • Spare Teflon 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?

  • Print immediately, and ensure answer is Yes

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

  • Non con and dry storage tidy

  • Any CQSMA actions required?

  • All kitchen comms boards completed?

  • Food productivity report completed and on display in kitchen?

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
  • A.O.C.B

  • Overall Agreed Kitchen Performance

Signed

  • Pub Manager

  • Kitchen Manager

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