Restaurant visit report checklist
What does this form include?
This form contains 14 sections:
1.1 - KITCHEN
- 1.1.1 - Kitchen Organised and controlled.
- 1.1.2 - Kitchen Clean and tidy
- 1.1.3 - Hand wash facilities fully stocked.
- 1.1.4 - All staff wearing correct uniforms.
- 1.1.5 - Appropriate staff levels for service
1.2 - BOH
- 1.2.1 - Staff room clean and tidy
- 1.2.2 - Corridors free of hazards, clean and fire escapes free.
- 1.2.3 - All invoices has been accepted and any discrepancies has been dealt with.
- 1.2.4 - Fourth hospitality is up to date.
2.0 - FOOD
- 2.1 - Appropriate prep levels.
- 2.2 - Prep done to spec.
- 2.3 - Specs available and up to date?
- 2.4 - Service went well, timings were good and food left the pass to spec?
2.6.1 - Dishes tasted and commented.
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3.0 - TRAINING AND RECRUITMENT.
- 3.1 - All staff completed L2?
- 3.2 - All staff attended company induction?
- 3.3 - All staff training books has been completed?
4.0 - FINANCE
- 4.1 - GP variance in line?
- 4.2 - RPMH controlled?
5.0 - CHEMICAL SAFETY.
- 5.1 - Risk assessments completed for hazardous substance?
- 5.2 - All containers labelled correctly?
- 5.3 - PPE available?
- 5.4 - Workers trained in the used of hazardous substances? (COSSH)
6.0 - EQUIPMENT.
- 6.1 - Are they kept clean?
- 6.2 - Are the floors around and underneath kept clean?
- 6.3 - Adequate work space?
- 6.4 - Is lighting adequate?
- 6.5 - Any Maintenance issues?
7.0 - WORK BENCHES.
- 7.1 - Clean and tidy?
- 7.2 - No sharp edges?
- 7.3 - All in good working order?
8.0 - BUILDING SAFETY
- 8.1 - Floor surfaces even and uncluttered?
- 8.2 - Entry and walkways kept clear?
- 8.3 - Stairs clean and clear?
- 8.4 - Are spillages cleared quickly?
9.0 - BINS STORAGE.
- 9.1 - Bins located at suitable points in kitchen?
- 9.2 - Bins emptied regularly?
- 9.3 - Outside bin area clean and tidy?
10.0 - IMPORTANT STUFF
- 10.1 - Out of Date Food - No foods present ILLEGALLY past Use By, Re-Labelled or shelf life extended.
- 10.2 - Food Storage - Foods stored appropriately (covered, separation, allergen controls).
- 10.3 - Defrosting & Cooling - All foods being defrosted and cooled correctly.
- 10.4 - Temperature Control - Sufficient monitoring and recording of Temperatures.
- 10.5 - Cleaning - High Standard evident throughout restaurant (especially in food prep areas), safe use of chemicals.
- 10.6 - Persona Hygiene - High standards of 'Food Handler' personal hygiene (including hand washing)
- 10.7 - Hand Wash Basins - All with supply or running hot and cold water and fully stocked with soap, towels, etc.
- 10.8 - Training Standards - Have all Company and Legal training Standards been met?
- 10.9 - Health and Safety Management - Effective H&S Management, Fire Safety Management, Maintenance.
- 10.10 - Pest Control - Evidence of management and understanding.
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