Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

FOH COUNTER & DISPLAY FRIDGE

  • Floor debris free

  • Serving counter clean and organized

  • Hot water dispenser clean and descaled

  • Drink fridge clean and in good repair

  • Delivery fridge clean and organized

  • Heated gantry clean and in good repair

  • Exterior and interior of the display fridge

  • All POS to Trading Standards

CLEANLINESS SERVER& PREP KITCHEN

  • Ceiling clean & in good repair

  • Walls clean & in good repair

  • Air con vents dust free

  • Canopies clean

  • All lights working

  • Floor swept regularly

  • Floor clean ( scrubbed)

  • Bins clean, not over flowing

  • Working benches clean and in good repair

  • Legs and wheels clean

  • Chopping boards clean& stored correctly

  • Utensils clean and in good repair

  • Containers clean and in good repair

  • Knives& knife holders clean and in good repair

  • Storage racks clean & in good repair

  • Sinks and under sinks clean

  • Drainage storage clean and in good repair

  • Hand sink clean & stocked

  • Fryer clean and in good repair

  • Oil in fryer skimmed. Oil passed visibility test

  • Fryer baskets clean and in good repair

  • Fridges/ freezers doors and handles cleaned and sanitized

  • Fridge/freezer interior& exterior clean

  • Fridge/freezer seals clean

  • Fly killer working and try emptied/ glue board replaced

  • Bain –maries clean and descaled

  • Exterior and interior of the hot holding cabinets

  • Rice cookers clean

  • Microwaves interior and exterior clean

  • Induction plate clean and in good repair

  • Thermal gloves available & clean

  • Sushi robot clean and in good repair

  • Other

CLEANLINESS BACK-UP

  • Storage area clean and organized

  • Back up walls/ floors/ ceiling clean and in good repair

  • Staff room/ changing rooms organized and clean

  • Stairs debris free & in good repair

  • Toilets clean

  • Chemical storage organized. Cleaning equipment in good condition

  • Trash area organized and tidy

HEALTH AND SAFETY

  • Call points marked and Fire Action Notice(s) present and completed

  • H&S Poster available, all blank spaces completed

  • H&S Manual present. H&S agreement and risk assessment signed

  • COSHH sheets present and kept in a separate folder

  • First Aid Box available, posted and stocked

  • Accident book correctly used. Managers aware of RIDDOR

  • Specific Risk Assessments completed

  • PPE available, clean and in good condition

  • All fire exits clear

  • Fire Doors closed and sign posted

  • All fire extinguishers in date; mounted and sign posted

  • All leads, plugs and plug sockets are in good condition, no extension cables, nor block adaptors

  • Safe shop practices

  • Chemical usage COSHH

  • Correct usage and storage of knives

  • PAT and IEE test up to date

  • Fire Risk Assessment present and signed off

  • Fire Drill up to date

  • Fire checks up to date

  • Duct cleaning certificate up to date

  • Contractor Fire Checks up to date

  • Correct signs in place i.e. cautions- hot surface, dangerous equipment.<br>Yellow- wet floor sign present

  • Monthly H&S check completed

  • Other

DOCUMENTS

  • HACCP present& Food Safety agreement signed

  • Tuna and salmon certificate present

  • Copy of last audit and action plan present

  • Last EHO report and action plan present

  • Health Check Questionnaire

  • Induction training up to date

  • Food Safety Level2 course completed by all employees (over 12 weeks)

  • Annual re-training

FOOD SAFETY

  • Digital thermometers present and in working condition

  • Digital thermometer calibration

  • pH meter present and in working order

  • pH meter calibration record up to date

  • Equipment temperature checks

  • Delivery temperature checks

  • Cooking/ re-heating temperatures

  • Hot holding temperature records

  • Cooling temperature records up to date

  • Correct chilling procedure

  • Products subject to 4 hours rule refrigerated to 8C or less before display

  • 4 hours rule implemented correctly if required

  • Operating temperature of freezers & fridges

  • Water test& dishwasher temperature records up to date

  • All product in date

  • Stock rotation evident: FIFO

  • Open product covered & labeled. Open product properly stored

  • Fish cut and returned to the fridge within 30 minutes

  • Defrosting products are labelled placed inside the container on the bottom shelf

  • Rice chilled to 20C before used for production (for products to be displayed on the display fridge)

  • Storage of the ambient goods

  • Chopping boards color coding in place

  • Food and direct packaging stored minimum 6 “off the floor. Packaging stored away from food.

  • Airflow inside fridges and freezes not inhibited

  • Heaviest items stored to the lower shelves

  • No glass in the food preparation areas

  • Hair nets covering all hair

  • Plastic apron ad gloves worn when handling raw foods

  • Correct uniform, correct shoes worn

  • No jewelry in food preparation areas, no nail varnish, artificial eye lashes

  • Kitchen hand sink with full legal facilities

  • Frequent and correct hand washing evident as per NHS poster

  • All cuts covered with blue plaster + disposable globe

  • Proper sanitization of work surfaces, & door handles(2 stage cleaning)

  • Sanitizer contact time applied

  • Duties including sanitization of frequently touched surfaces, sweeping the floor, changing the bin, etc. carried out every 60 min. Timer in use

  • Proper sink designation & use

  • J- cloths and scourers stored inside sanitizer solution during the day and discarded on the end of the day

  • Clean as you go evident

  • Other Hygiene practices

  • Personal belongings/ drinks stored stored away from food prep areas

  • Untreated/ unwashed vegetables stored underneath RTE food

  • Raw foods stored in a designated fridge or at the bottom shelf in a dripping proof container

  • Storage of allergens

  • Handling of allergens

  • Notice to customers in regards to allergens visible to customers

  • Risk of cross contamination

  • Risk of cross contamination

  • PEST control folder up to date

  • Evidence of pest activity

  • Cleaning schedule completed

  • Confidence in management

  • Other

KNOWLEDGE

  • Team Member Food Safety

  • Team Member H&S

  • Chef Food Safety

  • Chef H&S

  • Manager Food Safety

  • Manager H&S

AREA

  • DESCRIPTION

  • Outome

SIGN OFF

  • NAME AND SIGNATURE

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.