CHECK LISTS
We implemented various check lists to monitor our operations and to make sure that the critical tasks are completed the way it should be as per the SOPs
DINING ROOM CHECK LIST – COMPLETE PRIOR TO SERVICE
  Inspected by: Date:  
DINING ROOM CHECK LIST –  COMPLETE PRIOR TO SERVICE
LOCATION/ITEM/ACTIVITY Yes No N/A Comment/Any Hazards?
DINING ROOM ENTRANCE/EXIT 1,2 & 3        
Are walls and floors clean?        
Are door handles & door windows clean?        
Are tent windows clean?        
Are soap dispenser full?
        
Are hand paper towels in the dispensers?
        
Are all hand basins and sinks clean?
        
Are hand basins taps in good working order?
        
Are bins emptied and clean?
        
Are mops and brooms stored correctly?
        
Are fly zappers working?
        
Is the area tidy?
        
DINING ROOM – GENERAL
        
Are walls and floors clean?
        
Are bins emptied and clean?
        
Are table tops and chairs clean?
       
Are table salt and pepper shakers clean & full.
        
Are all condiments on tables e.g. sauces etc?
        
Are tooth picks on tables?
        
Are all lights working?        
Is the area free of pests?
        
Are floors under & behind service benches & equipment clean?
        
Are the fridges fully stocks with drinks and the drink labels facing toward customer?
        
DINING ROOM – DESERT BAR
       
Are floors under benches & equipment clean?
        
Are bench tops clean?
        
Is the cake fridge & its windows and shelves clean?
        
Is the chest freezer clean & cakes within stacked appropriately?
        
Is the cake fridge & chest freezer temperatures recorded?
        
Is the cake knife being cleaned and sanitized at each service?
       
Is the cake knife water changed after each service?
        
Are all benches clean?
        
Is the cake display chiller clean & working?
        
Are all cakes stored within the fridge or freezer?
        
Is the service chiller clean and tidy?
        
Are separate utensils used for each cake?
        
Are the ice cream fridges full with stock?
        
DINING ROOM - SANDWICH BAR
        
Are floors under benches & equipment clean?
        
Are bench tops clean?
        
Are utensils being cleaned and sanitized after each service?
        
Is the service chiller clean, tidy and working?
        
Are separate utensils used for each service tray?
        
Are soup pots cleaned & sanitized after each service?
        
DINING ROOM - SELF SERVICE BARS?
        
Are floors under benches & equipment clean?
        
Are bench tops clean?
        
Are utensils being cleaned and sanitized after each service?        
Is the service chiller clean, tidy and working?        
Are separate utensils used for each service tray?
        
SERVICE LINE
        
Is baine marie water clean?
        
Are separate utensils provided for each food items?
        
Are the temperatures of the baine maries recorded?
        
Are griller plates cleaned after each service?        

 

KITCHEN CHECK LIST
Date:
Checked by:
Name of Business Site/Unit:
Site/Unit Manager:
ITEM ACTIVITY Y N Comments
         
1.0 CHILLERS      
1.1 Are the chillers walls, floors, ceiling and refrigeration vents clean and are the chillers tidy?      
1.2 Is food in the chillers date marked?      
1.3 Are chiller temperatures recorded 3 times per day?
      
1.4 Are chilled goods stored at less than 5oC?
      
1.5 Are cooked foods and raw foods in separate chillers?
      
1.6 Are all goods received clearly labeled?
      
1.7 Are all goods in the chiller clean and undamaged?
      
1.8 Is food stored off the floor?
      
2.0 DRY STORAGE
 Y N COMMENTS
2.1 Is the dry goods stores area clean and tidy?
      
2.2 Are items stored in an orderly manner?
      
2.3 Is food within the dry good storage area covered?
      
2.4 Is there any evidence of pests within the dry goods store? e.g. weevils (look for spider webbing around in flours, cereals etc)
      
2.5 Are heavy & awkward items to lift stored on the middle shelves or below shoulder height?
     
2.6 Is food stored off the floor?      
3.0 GENERAL KITCHEN ITEMS Y N COMMENTS
3.1 Are all empty boxes and pallets being removed regularly?
      
3.2 Are all waste disposal bins being emptied regularly and are they clean and in good repair?
      
3.3 Are all floors & walls clean?
      
3.4 Are the Exhaust hoods and there filters clean?
      
3.5 Are mops, brooms and other equipment stored appropriately?
      
3.6 Are all hot plates, stoves, ovens and fryers clean?
      
3.7 Are single use towels, soap & sanitizer provided at each hand basin?
      
3.8 Are all taps and sinks (Wash up sinks & vege prep sinks) clean and not leaking?
      
3.9 Are the air-conditioning vents clean?
      
3.10 Are all work surfaces cleaned and sanitized between products?
      
3.11 Are all utensils & equipment cleaned and sanitized between products? E.g meat slicer?
      
3.12 Are cleaning tasks performed and initialed when completed?
      
4.0 CHEMICALS STORAGE
 Y N COMMENTS
4.1 Are chemicals used according to recommended dilution?
      
4.2 Are the sanitizers applied according the correct contact time?
      
4.3 Are all chemicals labeled correctly?
      
4.4 Is the chemicals storage area clean and tidy?
      
4.5 Is protective equipment supplied and in good condition?
      
4.6 Are chemicals being stored separately to food?
      
5.0 STAFF STANDARDS
Y N COMMENTS
5.1 Are staffs wearing the uniform correctly?
     
5.2 Are staffs wearing clean clothing?
      
6.0 Refuse Area
 Y N COMMENTS
6.1 Bins lids closed?
     
6.2 Bins area tidy?
      
6.3 Bins cleaned and sanitized - daily?      

 

STORES CHECK LIST
Inspected by:   Date:  
LOCATION/ITEM/ACTIVITY Yes No N/A Comment/Any Hazards?
CHILLERS AND FREEZER CONTAINERS        
Are chiller and freezer temperatures being monitored?
        
Is all food within the chiller & freezers stored off the floor?
        
Is food being stored at the correct temperatures?
        
Are products stored in such a way as to allow adequate air circulation?        
Are chillers and freezers clean & stock stored in an orderly manner?
        
Is all food covered/sealed within containers?
        
Are raw foods kept separate to cooked foods?
        
Is all food protected from contamination?
        
Is food within use by dates?
        
Are all empty boxes and pallets removed?
        
Is stock being rotated? (First in First Out)
        
Is stock labeled?        
DRY FOOD STORAGE CONTAINERS & DRY STORE TENT        
Is all food stored off the floor?        
Are containers clean and stock stored in an orderly manner?
        
Is all food sealed/unopened?
        
Are there any signs of pests e.g. weevils, rats, mice?
        
Are heavy items stored below shoulder height?
        
Is stock being rotated? (First in First Out)
        
Is food within its use by date?        
Are all empty boxes and pallets removed?
        
Are dented & rusty tins or damaged items removed from stock?
        
Is food protected from contamination?
        
Is stock labeled?
        
STOCK RECEIPT
       
Is stock being received immediately & placed into correct storage?
        
CHEMICAL STORAGE
        
Are all chemicals labeled correctly?
        
Are chemicals stored in a separate container to food?
        
Are chemicals stored in a safe and orderly manner?
        
STAFF PPE
        
Are all staff wearing steel cap shoes & hard helmet?
        
Do all staff have and wear gloves when needed?
       
YARD
        
Is the yard clean and tidy?