Yellow Book - Opening Checks

• Conducted on

  Date

• Prepared by

Start Up and Equipment

• Are all of your team on shift in the correct uniform?<br>

  Yes

  No

  N/A

• Is your equipment clean, working and switched on low 10 minutes before service?

  Yes

  No

  N/A

• Are the grill trays filled with water?

  Yes

  No

  N/A

• Are the grill bars clean?

  Yes

  No

  N/A

• Are the fryers set between 170 degrees and 190 degrees?

  Yes

  No

  N/A

• Is the extraction switched on?

  Yes

  No

  N/A

• Are work surfaces clean and sanitised?

  Yes

  No

  N/A

• Is the tin opener clean to start the day?

  Yes

  No

  N/A

• Is the toaster clean to start the day?

  Yes

  No

  N/A

• Have any equipment faults been reported to the Manager on duty/ line Manager? if applicable

  No

  Yes

  N/A

• Please tell us which equipment item has a fault

Food Preparation

• Has the stock rotation been completed?

  Yes

  No

  N/A

• Have you checked what food prep needs to be done for today?

  Yes

  No

  N/A

• Has the pre-portioning of items been complete?

  Yes

  No

  N/A

• Have the service fridges/freezers been stocked with food?

  Yes

  No

  N/A

• Have you got the back up stock out defrosting?

  Yes

  No

  N/A

• Has the food prep been carried out for the next service?

  Yes

  No

  N/A

• Is all food covered, dated and chilled?

  Yes

  No

  N/A

• Is all raw food stored below cooked food?

  Yes

  No

  N/A

Administration

• Do you have a spare printer roll ready?

  Yes

  No

  N/A

• Check to see if any parties or events are due today?

  Yes

  No

  N/A

• Are any items short of stock? If yes, have you told other kitchen and FOH team members

  Yes

  No

  N/A

• Please write here which items we are short of/ run out of

Organisation

• Have you restocked clean utensils in kitchen?

  Yes

  No

  N/A

• Have you restocked the clean crockery?

  Yes

  No

  N/A

• Have you restocked the cleaning products, wipes etc?

  Yes

  No

  N/A

• Have you followed the daily cleaning schedule? Sign it once complete.

  Yes

  No

  N/A

• Are walls floors and work surfaces clear and clean with no food debris?

  Yes

  No

  N/A

• Is the dish washer clear and clean bins on a regular basis?

  Yes

  No

  N/A

• Are your oven cloths and dishcloths clean?

  Yes

  No

  N/A

• Are the sanitiser sprays and cloths filled and ready?

  Yes

  No

  N/A

• Are the probes and probe wipes ready for use?

  Yes

  No

  N/A

• Date & Time of completion

  Date

• Completed By