Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
FOH COUNTER & DISPLAY FRIDGE
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Floor debris free
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Serving counter clean and organized
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Hot water dispenser clean and descaled
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Drink fridge clean and in good repair
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Delivery fridge clean and organized
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Heated gantry clean and in good repair
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Exterior and interior of the display fridge
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All POS to Trading Standards
CLEANLINESS SERVER& PREP KITCHEN
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Ceiling clean & in good repair
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Walls clean & in good repair
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Air con vents dust free
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Canopies clean
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All lights working
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Floor swept regularly
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Floor clean ( scrubbed)
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Bins clean, not over flowing
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Working benches clean and in good repair
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Legs and wheels clean
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Chopping boards clean& stored correctly
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Utensils clean and in good repair
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Containers clean and in good repair
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Knives& knife holders clean and in good repair
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Storage racks clean & in good repair
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Sinks and under sinks clean
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Drainage storage clean and in good repair
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Hand sink clean & stocked
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Fryer clean and in good repair
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Oil in fryer skimmed. Oil passed visibility test
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Fryer baskets clean and in good repair
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Fridges/ freezers doors and handles cleaned and sanitized
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Fridge/freezer interior& exterior clean
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Fridge/freezer seals clean
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Fly killer working and try emptied/ glue board replaced
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Bain –maries clean and descaled
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Exterior and interior of the hot holding cabinets
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Rice cookers clean
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Microwaves interior and exterior clean
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Induction plate clean and in good repair
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Thermal gloves available & clean
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Sushi robot clean and in good repair
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Other
CLEANLINESS BACK-UP
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Storage area clean and organized
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Back up walls/ floors/ ceiling clean and in good repair
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Staff room/ changing rooms organized and clean
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Stairs debris free & in good repair
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Toilets clean
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Chemical storage organized. Cleaning equipment in good condition
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Trash area organized and tidy
HEALTH AND SAFETY
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Call points marked and Fire Action Notice(s) present and completed
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H&S Poster available, all blank spaces completed
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H&S Manual present. H&S agreement and risk assessment signed
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COSHH sheets present and kept in a separate folder
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First Aid Box available, posted and stocked
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Accident book correctly used. Managers aware of RIDDOR
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Specific Risk Assessments completed
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PPE available, clean and in good condition
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All fire exits clear
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Fire Doors closed and sign posted
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All fire extinguishers in date; mounted and sign posted
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All leads, plugs and plug sockets are in good condition, no extension cables, nor block adaptors
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Safe shop practices
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Chemical usage COSHH
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Correct usage and storage of knives
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PAT and IEE test up to date
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Fire Risk Assessment present and signed off
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Fire Drill up to date
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Fire checks up to date
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Duct cleaning certificate up to date
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Contractor Fire Checks up to date
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Correct signs in place i.e. cautions- hot surface, dangerous equipment.<br>Yellow- wet floor sign present
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Monthly H&S check completed
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Other
DOCUMENTS
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HACCP present& Food Safety agreement signed
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Tuna and salmon certificate present
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Copy of last audit and action plan present
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Last EHO report and action plan present
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Health Check Questionnaire
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Induction training up to date
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Food Safety Level2 course completed by all employees (over 12 weeks)
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Annual re-training
FOOD SAFETY
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Digital thermometers present and in working condition
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Digital thermometer calibration
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pH meter present and in working order
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pH meter calibration record up to date
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Equipment temperature checks
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Delivery temperature checks
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Cooking/ re-heating temperatures
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Hot holding temperature records
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Cooling temperature records up to date
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Correct chilling procedure
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Products subject to 4 hours rule refrigerated to 8C or less before display
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4 hours rule implemented correctly if required
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Operating temperature of freezers & fridges
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Water test& dishwasher temperature records up to date
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All product in date
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Stock rotation evident: FIFO
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Open product covered & labeled. Open product properly stored
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Fish cut and returned to the fridge within 30 minutes
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Defrosting products are labelled placed inside the container on the bottom shelf
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Rice chilled to 20C before used for production (for products to be displayed on the display fridge)
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Storage of the ambient goods
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Chopping boards color coding in place
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Food and direct packaging stored minimum 6 “off the floor. Packaging stored away from food.
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Airflow inside fridges and freezes not inhibited
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Heaviest items stored to the lower shelves
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No glass in the food preparation areas
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Hair nets covering all hair
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Plastic apron ad gloves worn when handling raw foods
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Correct uniform, correct shoes worn
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No jewelry in food preparation areas, no nail varnish, artificial eye lashes
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Kitchen hand sink with full legal facilities
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Frequent and correct hand washing evident as per NHS poster
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All cuts covered with blue plaster + disposable globe
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Proper sanitization of work surfaces, & door handles(2 stage cleaning)
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Sanitizer contact time applied
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Duties including sanitization of frequently touched surfaces, sweeping the floor, changing the bin, etc. carried out every 60 min. Timer in use
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Proper sink designation & use
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J- cloths and scourers stored inside sanitizer solution during the day and discarded on the end of the day
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Clean as you go evident
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Other Hygiene practices
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Personal belongings/ drinks stored stored away from food prep areas
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Untreated/ unwashed vegetables stored underneath RTE food
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Raw foods stored in a designated fridge or at the bottom shelf in a dripping proof container
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Storage of allergens
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Handling of allergens
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Notice to customers in regards to allergens visible to customers
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Risk of cross contamination
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Risk of cross contamination
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PEST control folder up to date
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Evidence of pest activity
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Cleaning schedule completed
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Confidence in management
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Other
KNOWLEDGE
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Team Member Food Safety
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Team Member H&S
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Chef Food Safety
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Chef H&S
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Manager Food Safety
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Manager H&S
AREA
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DESCRIPTION
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Outome
SIGN OFF
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NAME AND SIGNATURE