YouMeSushi Quality & Safety Audit

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

FOH COUNTER & DISPLAY FRIDGE

• Floor debris free

  Yes

  No

  N/A

• Serving counter clean and organized

  Yes

  No

  N/A

• Hot water dispenser clean and descaled

  Yes

  No

  N/A

• Drink fridge clean and in good repair

  Yes

  No

  N/A

• Delivery fridge clean and organized

  Yes

  No

  N/A

• Heated gantry clean and in good repair

  Yes

  No

  N/A

• Exterior and interior of the display fridge

  Yes

  No

  N/A

• All POS to Trading Standards

  Yes

  No

  N/A

CLEANLINESS SERVER& PREP KITCHEN

• Ceiling clean & in good repair

  Yes

  No

  N/A

• Walls clean & in good repair

  Yes

  No

  N/A

• Air con vents dust free

  Yes

  No

  N/A

• Canopies clean

  Yes

  No

  N/A

• All lights working

  Yes

  No

  N/A

• Floor swept regularly

  Yes

  No

  N/A

• Floor clean ( scrubbed)

  Yes

  No

  N/A

• Bins clean, not over flowing

  Yes

  No

  N/A

• Working benches clean and in good repair

  Yes

  No

  N/A

• Legs and wheels clean

  Yes

  No

  N/A

• Chopping boards clean& stored correctly

  Yes

  No

  N/A

• Utensils clean and in good repair

  Yes

  No

  N/A

• Containers clean and in good repair

  Yes

  No

  N/A

• Knives& knife holders clean and in good repair

  Yes

  No

  N/A

• Storage racks clean & in good repair

  Yes

  No

  N/A

• Sinks and under sinks clean

  Yes

  No

  N/A

• Drainage storage clean and in good repair

  Yes

  No

  N/A

• Hand sink clean & stocked

  Yes

  No

  N/A

• Fryer clean and in good repair

  Yes

  No

  N/A

• Oil in fryer skimmed. Oil passed visibility test

  Yes

  No

  N/A

• Fryer baskets clean and in good repair

  Yes

  No

  N/A

• Fridges/ freezers doors and handles cleaned and sanitized

  Yes

  No

  N/A

• Fridge/freezer interior& exterior clean

  Yes

  No

  N/A

• Fridge/freezer seals clean

  Yes

  No

  N/A

• Fly killer working and try emptied/ glue board replaced

  Yes

  No

  N/A

• Bain –maries clean and descaled

  Yes

  No

  N/A

• Exterior and interior of the hot holding cabinets

  Yes

  No

  N/A

• Rice cookers clean

  Yes

  No

  N/A

• Microwaves interior and exterior clean

  Yes

  No

  N/A

• Induction plate clean and in good repair

  Yes

  No

  N/A

• Thermal gloves available & clean

  Yes

  No

  N/A

• Sushi robot clean and in good repair

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

CLEANLINESS BACK-UP

• Storage area clean and organized

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Staff room/ changing rooms organized and clean

  Yes

  No

  N/A

• Stairs debris free & in good repair

  Yes

  No

  N/A

• Toilets clean

  Yes

  No

  N/A

• Chemical storage organized. Cleaning equipment in good condition

  Yes

  No

  N/A

• Trash area organized and tidy

  Yes

  No

  N/A

HEALTH AND SAFETY

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

  Yes

  No

  N/A

• H&S Poster available, all blank spaces completed

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• COSHH sheets present and kept in a separate folder

  Yes

  No

  N/A

• First Aid Box available, posted and stocked

  Yes

  No

  N/A

• Accident book correctly used. Managers aware of RIDDOR

  Yes

  No

  N/A

• Specific Risk Assessments completed

  Yes

  No

  N/A

• PPE available, clean and in good condition

  Yes

  No

  N/A

• All fire exits clear

  Yes

  No

  N/A

• Fire Doors closed and sign posted

  Yes

  No

  N/A

• All fire extinguishers in date; mounted and sign posted

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Safe shop practices

  Yes

  No

  N/A

• Chemical usage COSHH

  Yes

  No

  N/A

• Correct usage and storage of knives

  Yes

  No

  N/A

• PAT and IEE test up to date

  Yes

  No

  N/A

• Fire Risk Assessment present and signed off

  Yes

  No

  N/A

• Fire Drill up to date

  Yes

  No

  N/A

• Fire checks up to date

  Yes

  No

  N/A

• Duct cleaning certificate up to date

  Yes

  No

  N/A

• Contractor Fire Checks up to date

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Monthly H&S check completed

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

DOCUMENTS

• HACCP present& Food Safety agreement signed

  Yes

  No

  N/A

• Tuna and salmon certificate present

  Yes

  No

  N/A

• Copy of last audit and action plan present

  Yes

  No

  N/A

• Last EHO report and action plan present

  Yes

  No

  N/A

• Health Check Questionnaire

  Yes

  No

  N/A

• Induction training up to date

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Annual re-training

  Yes

  No

  N/A

FOOD SAFETY

• Digital thermometers present and in working condition

  Yes

  No

  N/A

• Digital thermometer calibration

  Yes

  No

  N/A

• pH meter present and in working order

  Yes

  No

  N/A

• pH meter calibration record up to date

  Yes

  No

  N/A

• Equipment temperature checks

  Yes

  No

  N/A

• Delivery temperature checks

  Yes

  No

  N/A

• Cooking/ re-heating temperatures

  Yes

  No

  N/A

• Hot holding temperature records

  Yes

  No

  N/A

• Cooling temperature records up to date

  Yes

  No

  N/A

• Correct chilling procedure

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 4 hours rule implemented correctly if required

  Yes

  No

  N/A

• Operating temperature of freezers & fridges

  Yes

  No

  N/A

• Water test& dishwasher temperature records up to date

  Yes

  No

  N/A

• All product in date

  Yes

  No

  N/A

• Stock rotation evident: FIFO

  Yes

  No

  N/A

• Open product covered & labeled. Open product properly stored

  Yes

  No

  N/A

• Fish cut and returned to the fridge within 30 minutes

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Storage of the ambient goods

  Yes

  No

  N/A

• Chopping boards color coding in place

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Airflow inside fridges and freezes not inhibited

  Yes

  No

  N/A

• Heaviest items stored to the lower shelves

  Yes

  No

  N/A

• No glass in the food preparation areas

  Yes

  No

  N/A

• Hair nets covering all hair

  Yes

  No

  N/A

• Plastic apron ad gloves worn when handling raw foods

  Yes

  No

  N/A

• Correct uniform, correct shoes worn

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Kitchen hand sink with full legal facilities

  Yes

  No

  N/A

• Frequent and correct hand washing evident as per NHS poster

  Yes

  No

  N/A

• All cuts covered with blue plaster + disposable globe

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Sanitizer contact time applied

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Proper sink designation & use

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Clean as you go evident

  Yes

  No

  N/A

• Other Hygiene practices

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Untreated/ unwashed vegetables stored underneath RTE food

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Storage of allergens

  Yes

  No

  N/A

• Handling of allergens

  Yes

  No

  N/A

• Notice to customers in regards to allergens visible to customers

  Yes

  No

  N/A

• Risk of cross contamination

  Yes

  No

  N/A

• Risk of cross contamination

  Yes

  No

  N/A

• PEST control folder up to date

  Yes

  No

  N/A

• Evidence of pest activity

  Yes

  No

  N/A

• Cleaning schedule completed

  Yes

  No

  N/A

• Confidence in management

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

KNOWLEDGE

• Team Member Food Safety

  Yes

  No

  N/A

• Team Member H&S

  Yes

  No

  N/A

• Chef Food Safety

  Yes

  No

  N/A

• Chef H&S

  Yes

  No

  N/A

• Manager Food Safety

  Yes

  No

  N/A

• Manager H&S

  Yes

  No

  N/A

AREA

• DESCRIPTION

• Outome

  Pass

  Fail

  N/A

SIGN OFF

• NAME AND SIGNATURE

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