RESTAURANT FOOD

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Restaurant Name:

Auditor Name:

Food Supplier:

Inspection Date:

Sections Details

Section 1: Legal Requirements	Condition	Corrective Action	Responsible By	Date	Attachment
1. License and business actvitivities are upto date
2. Food Inspection Report- Corrective Actions Taken
3. Food Inspection Grade
4. Foodwatch daily Inspections
5. Foodwatch process check
6. Foodwatch equipment check
7. Foodwatch delivery check
8. Pest contract on Foodwatch and document
9. Grease trap cleaning contract
10. Food complaint log
Section 2: Hygiene of Food Areas & Equipment	Condition	Corrective Action	Responsible By	Date	Attachment
1. Are food areas and equipment in good condition and well maintained?
2. Are food preparation areas clean and tidy and do staff clean as they go including difficult to access areas?
3. Is equipment easy to clean and kept in a clean condition?
4. Are all food and hand contact surfaces e.g. work surfaces, slicers, fridge handles, probe thermometers, in good condition and cleaned/ disinfected regularly?
5. Are suitable DM approved cleaning chemicals available and stored correctly and are proper cleaning methods used?
6. Are cleaning tools well maintained, and stored appropriately
Section 3: Food Storage	Condition	Corrective Action	Responsible By	Date	Attachment
1. Are deliveries appropriately stored immediately?
2. Is ready-to-eat food stored above/separate from raw food in the fridges and freezers?
3. Is food in fridges/freezers covered properly?
4. Are foods date coded, codes checked daily and stock rotated?
5. Are dried goods stored correctly e.g. in a suitable dry room in covered containers?
6. Is outer packaging removed from ready-to eat food before being placed into a clean area?
7. Are chillers and freezers working properly, specially foods used for high risk foods?
8. Re temperature records correctly maintained with actual temperatures recorded?
Section 4: Food Handling Practices	Condition	Corrective Action	Responsible By	Date	Attachment
1. Are ready-to-eat foods prepared in separate clean areas?
2. Are separate utensils and equipment used for ready-to-eat foods?
3. Is wrapping and packaging used for ready to-eat food kept in the clean area?
4. Do separate staff handle ready-to-eat food?
5. Are controls being followed to ensure staff change clothing and wash hands and wear gloves before handling ready-to-eat food.
6. Are staff handling food as little as possible? e.g. Using tongs or spoons
7. If colour coded equipment is provided (e.g. utensils, chopping boards), is it correctly used?
8. Are high risk foods prepared in small batches and placed in the fridge immediately after handling/preparation?
9. Is food cooled as quickly as possible away from raw food and other sources of contamination?
10. Are vegetables and fruits used for salads trimmed, disinfected and washed thoroughly
11. Are ready-to-eat foods kept separate on display and screened from customers?
12. Is fish preparation area maintained clean?
13. Is meat preparation area maintained clean?
14. Are adequate clean utensils available for self-service?
15. Are frozen foods defrosted safely?
16. Are controls in place to prevent contamination by chemicals/foreign bodies e.g. glass, packaging materials, bolts, rust, cleaning chemicals?
17. Are staff aware of food allergy hazards and providing the right information to consumers?
18. Are hands washed before handling ready-to eat food? Are controls being followed to ensure staff wash hands after handing raw food, visiting washroom?
19. Is a separate probe thermometer available, used for ready-to-eat foods and properly cleaned/disinfected before use?
Section 5: Personal Hygiene	Condition	Corrective Action	Responsible By	Date	Attachment
1. Are staff fit to work, wearing clean, suitable uniform and protective clothing and following personal hygiene rules?
2. Are hand wash basins clean with water, soap and hygienic hand drying facilities?
3. Are hand wash basins used for hand washing only and is effective handwashing by staff regularly observed?
4. Are staff toilets and changing facilities clean and tidy?
Section 6: Pest Management	Condition	Corrective Action	Responsible By	Date	Attachment
1. Are premises pest proofed and free from any signs of pests?
2. Where necessary are external doors/ windows fitted with suitable fly screens and kept closed when not in use?
3. Are insectocutors (if provided) properly maintained, cleaned regularly?
4. Is food properly protected from risk of contamination by pests?
5. Are pest issues reported and actions taken when necessary to correct the situation?
Section 7 : Waste Management	Condition	Corrective Action	Responsible By	Date	Attachment
1. Is waste in food areas stored correctly- clean bins, not full?
2. Is food waste stored correctly outside and is the refuse area kept clean?
3. Is unfit food clearly labelled and stored separately from other foods?
Section 8: Manager's Job (Main PIC)	Condition	Corrective Action	Responsible By	Date	Attachment
1. Has the main PICs carried out regular checks and recorded issues?
2. Has appropriate corrective action been taken where necessary?
3. Have staff been trained on the right procedures when necessary?
4. Are all suppliers listed and their inspection grades verified?
5. Any new menu items updated , particularly high risk foods?
6. Any new food handling methods or equipment updated?
7. Do you have a customer complaints handling system implemented ?
8. Do you have communication and training program for staff about customer complaints ?

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