01
Manager on Duty asked me to fill in medical questionnaire
−2 pts if crossedHybrid Mock Audit
Live score100%
0 of 34 checks
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Audit details
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Section 01
Food safety
02
Hand-wash basin is clean, fully stocked and the soap dispenser is clean
−2 pts if crossed03
Team members are washing their hands effectively and often
−2 pts if crossed04
All team members have completed Food Hygiene training
−2 pts if crossed05
All team members have completed Allergen training
−2 pts if crossed06
Allergens are stored separately
−2 pts if crossed07
Three working, calibrated probes are available
−2 pts if crossed08
Relevant paperwork is up to date, including pest control and COSHH
−2 pts if crossed09
Measures are in place to prevent physical contamination, including jewellery, false nails and nail varnish
−2 pts if crossed10
Knives are being held correctly
−2 pts if crossed11
The first-aid box is fully stocked
−2 pts if crossed12
Staff are aware of the location of the fire assembly point
−2 pts if crossed13
Belfast date is blanked out on sauces
−2 pts if crossed14
All fire-safety measures are in place and exits are clear
−2 pts if crossed15
Measures prevent cross-contamination: utensils are stored correctly, products are off the floor, coloured utensils are separated, and cloths or blue roll are kept off dirty surfaces
−2 pts if crossedGood feedback / supporting photos
Photo evidence
0/25 photos across this auditAdd a photo where it helps show the issue, such as cleaning or maintenance. Photos are optional for this action.
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Section 02
Date Check
Count every out-of-date product found. One or more automatically triggers a critical fail. Use this count for out-of-date products, not labelling-only issues. Tap the number box to enter the total directly.
−3 points maximumGood feedback / supporting photos
Photo evidence
0/25 photos across this auditAdd a photo where it helps show the issue, such as cleaning or maintenance. Photos are optional for this action.
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Food safety
Hot holding temperatures
Count each product below 63°C, including breakfast items. Record the dish and measured temperature in its issue box. Three or more products below 63°C automatically triggers a critical fail. Tap the number box to enter the total directly.
−2 points maximumGood feedback / supporting photos
Photo evidence
0/25 photos across this auditAdd a photo where it helps show the issue, such as cleaning or maintenance. Photos are optional for this action.
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Kitchen checks
Brand Standards
01
Action plan complete from previous audit
−2 pts if crossed02
Has the chicken been cooked and held correctly?
−2 pts if crossed03
Has the team been performing temperature checks?
−2 pts if crossed04
Has the rice been cooked correctly?
−2 pts if crossed05
Do all the dishes look to standard?
−2 pts if crossedBain-Marie layouts reference
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06
Is the Bain-Marie to plan?
−2 pts if crossedGood feedback / supporting photos
Photo evidence
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Reference document
POS Documentation
POS documentation reference
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Section 03
Team hygiene standards
01
Clean uniform
−3 pts if crossed02
Beard snood worn where required
−3 pts if crossed03
Correct uniform, including shoes
−3 pts if crossed04
No false nails or jewellery worn
−3 pts if crossed05
Long hair is tied up
−3 pts if crossed06
Chef jacket worn
−3 pts if crossedGood feedback / supporting photos
Photo evidence
0/25 photos across this auditAdd a photo where it helps show the issue, such as cleaning or maintenance. Photos are optional for this action.
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Section 04
BOH cleanliness & maintenance
Count every kitchen or back-of-house issue found. Tap the number box to enter the total directly.
−3 points maximumGood feedback / supporting photos
Photo evidence
0/25 photos across this auditAdd a photo where it helps show the issue, such as cleaning or maintenance. Photos are optional for this action.
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Section 05
FOH cleanliness & maintenance
Count every front-of-house issue found. Tap the number box to enter the total directly.
−3 points maximumGood feedback / supporting photos
Photo evidence
0/25 photos across this auditAdd a photo where it helps show the issue, such as cleaning or maintenance. Photos are optional for this action.
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Section 06
Cleaning schedule
01
Cleaning schedule is available, in use and uploaded weekly to Check65
−2 pts if crossedGood feedback / supporting photos
Photo evidence
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Section 07
Alert 65
Check65 checks
Enter the total missed and late checks for the selected date range. Both dates are included.
Average per week = (other missed checks + missed fridge/freezer temperature checks) × 7 ÷ number of days. Enter each missed check once only. 2+ missed per week: −3 points total. 5+ missed per week: also a critical fail. Late checks are recorded, but do not count towards these thresholds.
Enter both dates and the missed and late totals (including zero) to calculate Alert 65.
Are the relevant risk assessments available, up to date and understood by the team?
−2 pts if crossedGood feedback / supporting photos
Photo evidence
0/25 photos across this auditAdd a photo where it helps show the issue, such as cleaning or maintenance. Photos are optional for this action.
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TGB legal book
TapTick
Ask the team to show TapTick (TGB legal book) and record the compliance percentage.
Required: enter 0–100%. Below 90% deducts 5 points; 90% or above deducts nothing.
Good feedback / supporting photos
Photo evidence
0/25 photos across this auditAdd a photo where it helps show the issue, such as cleaning or maintenance. Photos are optional for this action.
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Section 08
Storage
01
Heavy boxes are stored on middle or lower shelves
−2 pts if crossed02
No stock is stored on the floor
−2 pts if crossed03
Open boxes of food and vegetables are covered
−2 pts if crossed04
No ice build-up
−2 pts if crossedGood feedback / supporting photos
Photo evidence
0/25 photos across this auditAdd a photo where it helps show the issue, such as cleaning or maintenance. Photos are optional for this action.
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Additional check
Additional observations
Photo evidence
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Final review
34 checks left
Enter both dates and the missed and late totals (including zero) to calculate Alert 65.
100 of 100 points.
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