W.H. Brakspear & Sons Ltd

• Audit Title

• Site

• Conducted on

  Date

• Prepared by

Walk in fridge

• Is fridge running at correct temperature?

  Yes

  No

  N/A

• Is the condenser free of fluff & grease<br><br>

  Yes

  No

  N/A

• Are raw meat items separate from cooked meat items?

  Yes

  No

  N/A

• Raw chicken stored on bottom shelf?

  Yes

  No

  N/A

• Are all fridge items in date?

  Yes

  No

  N/A

• All food stored at least 6 inches off floor?

  Yes

  No

  N/A

• Are all items correctly day dotted?

  Yes

  No

  N/A

• Are fish items stored correctly away from meat?

  Yes

  No

  N/A

• Are raw fish items stored below cooked fish items?

  Yes

  No

  N/A

• Are all glass items stored on bottom shelf?

  Yes

  No

  N/A

• Have food items been removed from delivery packaging?

  Yes

  No

  N/A

• Are root vegetables on bottom shelf?

  Yes

  No

  N/A

• Is the fridge clean and tidy?

  Yes

  No

  N/A

• Are all lights working and in good order?

  Yes

  No

  N/A

• Are the chiller curtains in place and un damaged?

  Yes

  No

  N/A

Walk in freezer/freezers

• Is the freezer running at correct temperature?

  Yes

  No

  N/A

• Is the condenser free of grime & dirt

  Yes

  No

  N/A

• Food have frozen on date.

  Yes

  No

  N/A

• Are all items decanted and stored with original label?

  Yes

  No

  N/A

• Are all items in date?

  Yes

  No

  N/A

• Is freezer tidy and floor free of ice?

  Yes

  No

  N/A

• Are the lights in working order?

  Yes

  No

  N/A

Line fridges and freezers

• All food items stored in clean containers and day dotted correctly?

  Yes

  No

  N/A

• Are cooked meat items stored above raw meat items?

  Yes

  No

  N/A

• Are cooked fish items stored above raw fish items?

  Yes

  No

  N/A

• Are all fridges clean?

  Yes

  No

  N/A

• Are all fridge seals in good condition?

  Yes

  No

  N/A

• Are fridges and freezers running at correct temperature?

  Yes

  No

  N/A

• Are all contact services clean and sanitized?

  Yes

  No

  N/A

KP area

• Is the dishwasher in good working order?

  Yes

  No

  N/A

• Are all sinks clean?

  Yes

  No

  N/A

• Are all chemicals available and in correct dispensers?

  Yes

  No

  N/A

• Are rubber gauntlets/goggles/rubber apron available?

  Yes

  No

  N/A

• Are paper towels available?

  Yes

  No

  N/A

• Is there PPE available

  Yes

  No

  N/A

• Is the wall behind dishwasher clean?

  Yes

  No

  N/A

• Is dishwasher running at correct temperature?

  Yes

  No

  N/A

• Is there hot water readily available and running at correct temperature (50-55)?

  Yes

  No

  N/A

• Are Kitchen bins clean inside and out plus in good order?

  Yes

  No

  N/A

• Are the hand spray bottles clean?

  Yes

  No

  N/A

• Are all hand basins and soap dispensers clean?

  Yes

  No

  N/A

• Is the temperature of hot water at hand wash basin NO more than 55 degrees

  Yes

  No

  N/A

• Comments

  comments

Chefs practices?

• Are chef washing hands in right way?

  Yes

  No

  N/A

• Are chefs using knife and boards correctly?

  Yes

  No

  N/A

Kitchen Mainternance/Safety

• Are all lights working?

  Yes

  No

  N/A

• All the equipment in good working order?

  Yes

  No

  N/A

• Is the foor clean and in good condition?

  Yes

  No

  N/A

• Is there a raw meat section and PPE available and well stocked up?

  Yes

  No

  N/A

• Are colour coded chopping boards available, in good order and stored correctly?

  Yes

  No

  N/A

• Are colour coded tongs available and stored correctly during service?

  Yes

  No

  N/A

• Are all contact services clean?

  Yes

  No

  N/A

• Is the extraction clean and all lights working?

  Yes

  No

  N/A

• Is there working weighing scales?

  Yes

  No

  N/A

• Is there raw meat scales available?

  Yes

  No

  N/A

• Is there a separate raw meat cling film dispenser?

  Yes

  No

  N/A

• Is there three probes available?

  Yes

  No

  N/A

• Are probe body's clean?

  Yes

  No

  N/A

• Are all fridges and freezers clearly numbered?

  Yes

  No

  N/A

• Is bonzer can opener clean?

  Yes

  No

  N/A

• Are kitchen posters up to date? <br>Day dot policy? <br>Chopping board policy?<br>Grill cleaning poster?

  Yes

  No

  N/A

• Are mops and brooms being stored correctly?

  Yes

  No

  N/A

• Is the boiler room clean and clutter free?

  Yes

  No

  N/A

• Are fire extinguisher in date and seals not broken?

  Yes

  No

  N/A

• Are all fire doors closed?

  Yes

  No

  N/A

Dry store

• Are all items in date?

  Yes

  No

  N/A

• Are items in glass containers stored on the bottom shelf?

  Yes

  No

  N/A

• Are allergens on bottom shelf e.g mustard

  Yes

  No

  N/A

• Are all items that have been opened stored in a sealed container and labeled correctly?

  Yes

  No

  N/A

• Are nuts stored in air tight containers on bottom shelf?

  Yes

  No

  N/A

• Is the shelving clean and rust free?

  Yes

  No

  N/A

• All outer packaging removed?

  comments

Personal hygiene

• Are all chefs wearing correct uniform?

  Yes

  No

  N/A

• Are chefs with long hair wearing hats and hair tied back.

  Yes

  No

  N/A

• Are all chefs wearing safety shoes?

  Yes

  No

  N/A

• No jewellery except wedding rings?

  Yes

  No

  N/A

• Are all chefs clean?

  Yes

  No

  N/A

Policy and procedures

• Are chef's grill mapping i.e. Separating fish, meat, vegetarian and raw food items?

  Yes

  No

  N/A

• Are grill tongs being stored correctly and do they have raw and cooked tongs?

  Yes

  No

  N/A

• Is there any evidence of storing knives,tongs,spoons in sanitizer?

  Yes

  No

  N/A

• Is Allergen information readily available and up to date for al food products sold on site ?

  Safe

  At Risk

  N/A

Back yard/bin area

• Are all the bins clean and in good order?

  Yes

  No

  N/A

• Are lids closed on all bins?

  Yes

  No

  N/A

• Is the back yard clean and free of rubbish?

  Yes

  No

  N/A

• Is area clear of fag ends?

  Yes

  No

  N/A

Pest activity

• Is business clear of any pest activity?

  Yes

  No

  N/A

• Are all kitchen doors closed to help prevent pest activity?

  Yes

  No

  N/A

• Record date of last mitie visit and any additional actions?

  Yes

  No

  N/A

Due diligence

• Is the Shield Yourself due diligence book available?

  Yes

  No

  N/A

• Has the weekly cleaning record sheet been completed/signed and is there evidence of sufficient levels of cleaning?

  Yes

  No

  N/A

• Are deliveries being checked and probed?

  Yes

  No

  N/A

• Is there evidence that chefs are defrosting food correctly i.e. Not under water in the sink?

  Yes

  No

  N/A

• Has the General Manager checks been completed robustly and signed?

  Yes

  No

  N/A

• Is the due diligence being filled out correctly, including fridge checks?

  Yes

  No

  N/A

• Has the last IAudit been actioned?

  Yes

  No

  N/A

• Are there any temperature records of cooling food items?

  Yes

  No

  N/A

• Is the business due diligence folder complete and up to date?

  Yes

  No

  N/A

• Comments

  comments

First aid boxes?

• Is there a first aid box available and stocked up?

  Yes

  No

  N/A

Fridge to plate.

• Please observe a protein/high risk item from fridge to plate and take note on any issues!

  Safe

  At Risk

  N/A

Kitchen question & knowledge

• How do we defrost items appropriately?

  Yes

  No

  N/A

• How long do we have to cool food items to required temperature?

  Yes

  No

  N/A

• What is the contact time for Sanitiser to be left on a contact surface?

  Yes

  No

  N/A

• Can chefs explain colour coded boards?<br>YELLOW cooked meet<br>RED raw meat<br>GREEN sanitized fruit and veg <br>BROWN unsanatizd fruit and veg <br>BLUE raw fish <br>PURPLE tuna lobster cooked fish and allergens <br>WHITE dairy

  Yes

  No

  N/A

• What temperature should food reach?

  Yes

  No

  N/A

• What temperature should roasting joints reach?

  Yes

  No

  N/A

• Explain 2 stage cleaning process?

  Yes

  No

  N/A

Bar and cellar

• Is there any cleaning issues on bar?

  Yes

  No

  N/A

• Are fridge seals in good condition and clean?

  Yes

  No

  N/A

• Is the bar using the correct knife and chopping board?

  Yes

  No

  N/A

• Are ice scoops in mikrochlor solution and fully submerged & day doted?

  Yes

  No

  N/A

• Are gas cylinders being stored correctly?

  Yes

  No

  N/A

• Is ice machine free of mould?

  Yes

  No

  N/A

• Is everything in date on bar/ day dotes correct?

  Yes

  No

  N/A

• Is Celler clean and tidy?

  Yes

  No

  N/A

• Is Celery stored separately?

  Yes

  No

  N/A

• No sign of Out of Date drink?

  Yes

  No

  N/A

• No drink stored on the floor?

  Yes

  No

  N/A

Health and safety

• Correct signage on notice boards

  Yes

  No

  N/A

• Is there a nominated first aider?

  Yes

  No

  N/A

Check three staff files one FOH two BOH.

• Are staff files up to date and filled out correctly?

  Safe

  At Risk

  N/A

Staying legal

• Have all staff completed BFH and BHS

  Safe

  At Risk

  N/A

Inspection follow up - Review any reports received since last inspection

• All External Audit e.g. EHO & Safety Audits - Record date of last visit (found within the Business Due Dilligence)

  Yes

  No

  N/A

• Have All actions have been completed and non compliance continues to be addressed

  Yes

  No

  N/A

Staff areas

• Are staff changing areas and toilets clean and tidy?

  Yes

  No

  N/A

Sign off

• Head chef/Manager advised to print off reportage and placed in business due diligence

  Yes

  No

  N/A

• GM/ Head Chef Signature

  Sign

• Audited by

  Sign