Kitchen Inspection Form

Audited Location

Auiditeed

First NameLast Name

Inspection Date

Date

Hour MinutesAM/PM Option

Employees

Rows	Not Applicable	Unsatisfactory	Needs Improvement	Satisfactory	Excellent
1-Employees have a designated area for storing all personal items.
2-Employees wearing clean uniforms (pants, chef jacket, apron, cap, non-slip shoes)
3-Hand washing stations are filled with supplies and a hands washing sign is posted.
4-Employees practice proper hand washing between tasks.
5-Employees with any illness are sent home.
6-When employees cough or sneeze they immediately wash their hands thoroughly.
7-Hands are free of any open sores or infections that could spread to food.
8-Disposable gloves are worn when handling food during prep or service.
9-Employees do not eat, drink, smoke or chew gum in the food preparation areas.

Additional Comments

Food Production Area

Rows	Not Applicable	Unsatisfactory	Needs Improvement	Satisfactory	Excellent
1-Equipment, appliances, walls and screens are clean in the food service area.
2-Food preparation equipment is cleaned and sanitized after every use. This would include choppers, mixers and can openers.
3-Knives, cutting boards and working surfaces are wash and disinfect before preparing other food
4-Frozen food is thawed using the proper thawing procedures.
5- Cutting boards are sanitized properly after each use and when alternating between raw and cooked foods.
6-Prior to preparation, fruits and vegetables are thoroughly washed.
7-Foods are cooked properly and internal temperatures checked.
8-Walk-in, fridges and freezer are at the right temperature: (1°C to 4°C) (- 18°C or lower)
9-Freezer, refrigerator and dishwasher temperatures are checked and recorded
10-Are the Fridges and freezer well organised under N5 and FIFO.
11-Food safety signs such as temperature zone are correctly displayed in the kitchen.
12-FIFO is respected and there are no expiry products.
13-All food products are properly labelled with the product name and date of preparation
14-Ready-to-eat food is kept separate from raw proteins, eggs and unwashed vegetables.
15-Inside and outside surfaces are cleaned including doors, walls and floors

Additional Comments

Cold Line

Rows	Not Applicable	Unsatisfactory	Needs Improvement	Satisfactory	Excellent
1-the refrigeration unit and cold storage areas maintain the appropriate temperatures (ideally below 41°F or 5°C) to prevent food spoilage and bacterial growth
2-Assess the organization of the cold line to ensure that food items are stored in a way that minimizes cross-contamination and allows for easy access.
3-Review temperature logs and records to confirm that regular temperature checks are performed and documented
4-Verify that all cold food items are properly labelled and dated, indicating their contents and expiration dates.
5-Quality of the products met company quality standards.
6-Inspect the quality of cold food items to ensure they are fresh and free from signs of spoilage.
7-Cold lines have a sufficient number of backups to be renewed without affecting the service.
8-Are tools and work items, clean and disinfectant solution?

Additional Comments

Hot Line

Rows	Not Applicable	Unsatisfactory	Needs Improvement	Satisfactory	Excellent
1-Verify that the chef bases are functioning correctly and maintaining the required temperatures for food storage (ideally below 41°F or 5°C) to prevent food spoilage and bacterial growth
2-Assess the organization of the chef base drawers to ensure that food items are stored properly, with raw and cooked foods separated to prevent cross-contamination.
3-Inspect the interior and exterior of the chef bases to ensure they are clean and free from debris, spills, and buildup
4-Check if the chef bases have built-in temperature monitoring systems and if temperature logs are being maintained
4-Evaluate the functionality and cleanliness of cooking appliances (ovens, stovetops, grills, and fryers), including built-in deep cleaning monitoring systems.
3-Review, if they have Calibrated food thermometer, are used to check hot food the temperature.
4-Verify that all hot food items are properly Reheated and that his internal temperature is 74C or above.
5-Review reheated temperatures are recorded on the hotline temperature log
4-Quality of the products met company quality standards.
5-Inspect the quality of Hot food items to ensure they are fresh and free from signs of spoilage.
6-Reviw the hotline has a sufficient number of backups to be renewed without affecting the service (they are stored at the correct temperature).
7- The steam table is cleaned & sanitized after each use.
8-Are tools and work items, clean and disinfectant solution.

Additional Comments

Dishwasher / Dry Storage

Rows	Not Applicable	Unsatisfactory	Needs Improvement	Satisfactory	Excellent
1-Check and record the temperature of the dishwasher's rinse cycle to ensure it reaches the appropriate temperature for effective sanitization.
2-Employees are using the correct uniform to perform the task.
3-Dishwasher machine is clean, along with all the areas, including walls, shelves and floor.
4-Dishwasher filter is cleaned daily
5-Review maintenance records for the dishwasher and other dishwashing equipment to ensure proper functioning and calibration
6-Dishwasher baskets are sufficient and in good conditions
7-All sinks are cleaned & sanitized after use
8-Review the use of cleaning chemicals and ensure that their concentrations are within the recommended levels for effective cleaning and sanitization.
9-Assess procedures to prevent cross-contamination between clean and dirty dishes and utensils, ensuring proper separation during the washing process
10-All kitchen utensils are rinsed or scrubbed before being washed, and dirty dishes are not piling up
11-Inspect cleaned utensils and dishes for cleanliness and ensure that they are free from food residues and contaminants before
12-All dishes, pots, pans, inserts and utensils are cleaned and stored properly after each use.
13-Sanitiser spray bottles are full of proper chemicals and used as needed
14-Tables and table legs are clean and free of food traces and all stainless steel surfaces are polished
15-All work counters and tables are cleaned & sanitized after use.
16-Prep cutting boards are in good condition, cleaned, moulds free and well stored
17-Cookware equipment storage shelves areas are cleaned and organized
18-Dry storage areas are organized, cleaned and FIFO is applied
19-Dry storage not ingredients on Floor
20-Chemical are stored away from food
21-Verify if the kitchen staff is properly segregating waste into different bins for recyclables, organic waste, and non-recyclables
22-Garbage bins are cleaned and sanitized inside and out.
23-Garbages are changed regularly, as needed and properly dispose off
24-Scales are cleaned, operated and properly used to portion food.

Additional Comments

Appliances Equipment Sanitation and Maintenance Audit

Rows	Not Applicable	Unsatisfactory	Needs Improvement	Satisfactory	Excellent
1-Verify that each appliance is functioning correctly and effectively, producing the desired results
2-Ensure that instruction manuals are available and easily accessible for each appliance, guiding safe operation and maintenance.
4-Ensure that a maintenance order is promptly generated for any equipment that is not in working condition
5-Review maintenance records to ensure that appliances are regularly serviced and maintained by qualified technicians
6-The Rational oven is clean, - maintenance and cleanliness status is GOOD - Right chemicals are used
7-Griddle is properly clean with grill brick after each shift.
8-Cooktops & burners are cleaned, well maintain
9-Foil linings of grill, range, and flattop are changed as needed
10-Deep fryer is clean and filled with healthy oil
11-Gas pilots are all lightened and are working properly
12-Exhaust hood is cleaned Filters and grease trap are regularly washed

Additional Comments

Facility

Rows	Not Applicable	Unsatisfactory	Needs Improvement	Satisfactory	Excellent
1-All fixtures, walls, ceilings and ventilation are clean and in good repair.
2-Floors are swept after each meal and mopped daily (and/or as needed during the day)
2-The plumbing is in good condition with no leaking pipes, slow drains or leaking faucets. Pipes are 2 inches above drains.
3-Mop buckets and mops are clean and sanitised
4-Lighting is adequate and shatterproof.
5-Break areas and wash stations are clean and free from clutter.
6-Mop buckets and mops are clean and sanitize
7-Brooms and squeegee are properly store away
8-The floor is in good condition with no broken tiles
9-Fire exits and escape route clearly marked and accessible
10-Behind and under the hotline is washed and clean regularly to cut down on grease build up
11-Behind and under all appliances including the cold line is washed and clean

Additional Comments

Service

Rows	Not Applicable	Unsatisfactory	Needs Improvement	Satisfactory	Excellent
1.-Ensure the line is full set up ready when the server starts.
2.-Evaluate the efficiency of order taking and communication between waitstaff and the kitchen to ensure accurate and timely relay of orders
3-Monitor the time it takes for the kitchen staff to start preparing the first courses of an order after receiving it from the waitstaff.
4-Observe the speed and accuracy of food preparation for the first courses, ensuring that cooking times are appropriate and consistent
5-Assess the coordination among kitchen staff to streamline the workflow and minimise delays during food preparation.
6-Verify that first courses are given appropriate priority to ensure they are prepared and served promptly
7-Check that the plating and presentation of dishes meet the restaurant's standards for quality and visual appeal.
8-Monitor the quality of the dishes and ensure they meet the restaurant's standards and are free from errors.
9-Ensure that the timing of the courses aligns with the overall pacing of the meal to provide a smooth and enjoyable dining experience( first course 5 to 8 min. max, Salads & Soups( 10 to 20 minutes), Entrees 10 to 28min.
10-Gather feedback from customers to assess their satisfaction with the timing and quality of the first courses

Additional Comments

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Additional Overall Comments

Inspector Name

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