Weekly pub compliance questions

Are all external customer areas well presented?

Are all glasswashers clean?

Are all glasswashers well maintained?

Are FoH customer areas inspected clean and well presented?

Are ice handling guidelines being followed?

Is all glassware clean?

Is the ice machine clean?

Are all BoH areas clean, well organised and clear from obstruction?

Are all staff areas clean & tidy (including staff toilets)?

Are cellar floors, walls and ceiling clean?

Are dispense lines being cleaned using the automated machines every 7 days in accordance with current guidelines?

Is all cellar equipment clean?

Are all kitchen floors clean?

Are all kitchen walls clean?

Are all contact points clean?

Are all equipment surfaces clean?

Are all high level areas (including canopy, gullies, ansul taps, lights & ceiling tiles) clean?

Are all service fridges/freezers clean?

Are all mealstreams clean?

Are all microwaves clean?

Are all walk in fridges/freezers clean?

Are all wheels and casings clean?

Are all fryers clean?

Is all cutlery and cutlery polisher clean and polished?

Is all kitchen equipment well maintained?

Is all other kitchen equipment clean?

Is the chargrill clean?

Is the chip scuttle clean?

Is the clam grill clean?

Is the hot holding equipment (henny penny/victor) clean?

Is the kitchen card available and completed accurately?

Is the plate warmer clean and in good condition?

Is the pot wash and sink area clean and tidy?

Is the rationale clean and in good condition?

There were no food products that were found out of date.

Are all products correctly labelled?

Are fire escapes clear and unlocked?

Have the fire alarm and emergency lightening tests been completed and recorded as per DMLB/SOP?

Are a minimum of two food temperate probes available, in use and clean - with available sanitising wipes which are fit for use?

Are temperatures being monitored, recorded correctly and guidelines followed?

Are all foods stored safely?

Are 'BEST BEER' labels in use and their correct use understood, and are trad ales being correctly conditioned?

PPE - is there sufficient PPE available and is it clean and in use?

Are gas safety chains connected to the relevant kitchen equipment?

Are up to date build-to/prep levels in place to help drive sales, and are they being adhered to?

Are all hot holding guidelines being followed and levels displayed, up to date and being followed?

Are food line checks being completed within JDW guidelines?

Are grab tests being completed and recorded in the kitchen DMLB?

Are oil management practices in place?

Are all open wines vac-u-vined and/or day dotted accordingly?

Are all opened spirits correctly sealed/lidded?

Are liquor line checks being completed within JDW guidelines?