Safety Technician Visit Checklist

Audit Details
Please mention the date
Please mention the executive summary
Bar & Glasswash Area
Is the day dotting and labelling done in a satisfactory manner?
Are there any expired products?
Are the fruits sanitised?
Are the matting, bar shelving and floor clean and clutter-free?
Is the glass washing machine neat and clean?
Is the ice machine clean?
Basement
Is Personal Protective Equipment available?
Is a safe walkway available between the kegs?
Are the gas cylinders kept in an secured manner?
Are all the products in "safe to use" date and rotated?
Is the cellar neat and well maintained?
Best practices implementation
Is proper hand hygiene being observed?
Are there any cross contamination risks being observed?
Are the procedures related to roast joint cooking being followed?
Is the grill mapping process being understood and implemented?
DD Filing
Are the following in good condition?
Is the last NSF action plan duly completed?
Are the recommendations of MITIE being carried out properly?
Are the pest activites, if any, being well managed?
Have the RBM checks been done?
Signature of the auditor
Signature of the manager
Fire fighting equipment and safety
Are there any significant hazards or repair requirements observed?
Are all the fire exits clutter free and all the doors not locked or kept open?
Is there any storage done in the boiler room?
Is the fire evacuation package accessible?
Are the fire extenguishers kept at all location points and have been serviced in the last 12 months?
Do all call points have the evacuation notices displayed?
General
Which areas are in a need to be cleaned?
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Is there any issue with the staff uniforms?
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Are there any issues with the quality of products?
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Are there any issues with the daily routine paperwork?
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Are there any issues with any other area?
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Date of Inspection:
Inspected by:
Signature of the inspector:
Kitchen Hygiene
Is the Wash Hand Basin maintained and stocked well?
Are all the team mambers wearing proper uniform?
Is the dishwasher free from dirt and being operated at the right temperature?
Are all the food items correctly labelled, covered and within the usable date?
Is the temperature of the food items controlled properly?
Are the cooked products kept above the raw products?
Are all the equipment clean and well maintained?
Are the junctions of floor wall and the under equipments neat and clean?
Are all the hand contact points neat and clean?
Are all the chopping boards clean and damage free?
Are all the knives stored in a proper manner?
Is the raw preparation area operational?
Is there availablilty and proper usage of raw prep PPEs?
Are the equipment and correctly colored clothes being used?
Is the decanting of external packaging done for all the products?
Are all glass items kept on the lowest shelf?
Are all the opened dry goods stored into air tight containers?
Is there any food on the floor and not in freezer?
Is there any in house freezing taking place?
Are the cook matrices well displayed?
Are all the equipments clean and damage free?
Staff Room
Are the WCs for the team clean?
Are the Wash Hand Basins well stocked?
Is there a segregation of uniforms and personal clothing?
Is the staff changing room clean and well maintained?
Is the staff laundry room clean and well organised?
Is there any lint in the tumble dryer?
Are the cleaning clothes being disposed off or laundered?
Waste Yard
Are the waste and waste oil stored in a satisfactory manner?
Is the team menber smoking policy available?
Is the area neat and clean?

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