CHECKLIST PRP FOOD HYGIENE - ACCOR 2015

AUDIT DATE: ____4 May 2016______________________________

HOTEL NAME: ____Novotel Manado____________________________
AUDITOR NAME: ______Zaenal Arifin________________________
AUDITOR PHONE NUMBER: ____________________
AUDIT TIME START: __06.00 AM_________________________ AUDIT RESULT %: 86%

AUDIT TIME END: _____15.30 PM________________________ EXCELLENT: 91 - 100%

SATISFACTORY: 85-90%
KEY PERSONNEL— NAMES & SIGNATURES TO IMPROVE: <85%
EXECUTIVE CHEF: Bastiani
F&B MANAGER: Susan
CHIEF ENGINEER:
GENERAL MANAGER: Olivier Noury

Based on CAC/RCP 1.1969, rev.4. 2003

Importance Compliance
No Requirement
Coefficient C/C Value
1 INFRASTRUCTURE
1.1. BUILDING "BACK OF THE HOUSE"
The Building is Solid and Strong and showing signs of ongoing preventive maintenance. Inspect all
20 C 20
back of the house "food circulation areas" from receiving to food store to kitchens.
Comments:
1.1.1

Corrective action Plan: Due Date:

The Building is preventing rats, mice and insects density development, no crack and holes in walls,
50 C 50
avoiding pest proliferation
Comments:
1.1.2.

Corrective action Plan: Due Date:

The Building as separated storage rooms, Check Food Store and Food Circulation corridors from
20 C 20
receiving to food storage to Food preparation and handling location are clearly define.
Comments:
1.1.3.

Corrective action Plan: Due Date:

Satisfactory sectorization of Cold Kitchen, Butchery, Fish preparation, Pastry & Bakery and Fruit &
50 C 50
Vegetables preparation to prevent any cross contamination
Comments:
1.1.4.

Corrective action Plan: Due Date:

1.2. FLOORS "ALL KITCHENS & GARBAGE ROOM"

1.2.1. Floors are made of strong and watertight material 20 C 20
Comments:

Corrective action Plan: Due Date:

1.2.2. The Floor is clean, dry, not slippery, flat, no missing or loose tiles, no damaged tiles 50 C 50
Comments: Recommendation : to improve cleaning on the floor of Butchery, Pastry and staff
canteen, also underneath.
Corrective action Plan: Due Date:

1.2.3. It is recommended to have conical side between floor and wall. 20 NC 0

 Comments: There is no conical between floor and wall in food preparation area.

Corrective action Plan: Due Date:

1.3. WALLS "ALL KITCHENS & GARBAGE ROOM"

Painting used in wet area is acid/chemical resistant and waterproof, and is not mouldy 20 C 20
Comments:
1.3.1.
Corrective action Plan: Due Date:

Walls are covered with ceramic tiles, clean, dry and flat, easy to clean no accumulation of dirt, no
1.3.2. 50 C 50
crack or missing tile
Comments: Recommendation ; repainting wall at Canteen PWS area which has been moldy.

Corrective action Plan: Due Date:

1.4. DOORS "ALL KITCHENS, FOOD STORE & FOOD CIRCULATION AREAS"

1.4.1. Doors must be double swing doors with auto closing system, unless restriction should open out. 20 C 20

Comments:

Corrective action Plan: Due Date:

Doors are made of Stainless Steel or Aluminium or at least wood base with full S/Steel Cover, easy
1.4.2. 20 C 20
to clean and are in good working condition.
Comments:

Corrective action Plan: Due Date:

1.4.3. Doors does not have hole or gape preventing rats and insects to enter in the food areas. 50 C 50
Comments:

Corrective action Plan: Due Date:

1.5. CEILING "ALL KITCHENS"

SOP 29
1.5.1. The Ceiling as a minimum height of at least 2.4 meters from floor 20 C 20
Comments: Note ; ceiling at banquet less than 2.4 m, however it could not change due to
design and infrastructure.
Corrective action Plan: Due Date:

The Ceiling is clean and flat, no accumulation of dust or grease, showing sign of on going
1.5.2. 50 C 50
maintenance
Comments:

Corrective action Plan: Due Date:

1.5.3. The Ceiling is free from holes, crack and pest access, without any spider web or insect presence. 50 C 50

Comments:

Corrective action Plan: Due Date:

1.6. DRAINAGE "ALL KITCHENS"

SOP 28
1.6.1. All drainage are clean and free from wastes 50 C 50
Comments:

Corrective action Plan: Due Date:

1.6.2. All drainages must be trapped against backflow to prevent water contamination and bad smells. 50 NC 0

Comments: Observed bad smell from drain at pastry, butchery and commissary kitchen due
to problem on the drainage system. Dirty water was come out from the drainage on that
kitchens.

Corrective action Plan: Due Date:

1.7. LIGHTING "ALL KITCHENS, FOOD STORE & CHILLERS / FREEZERS"

1.7.1. The lighting shall be adequate with enough brightness to avoid mishandling 20 C 20
Comments:

Corrective action Plan: Due Date:

1.7.2 Lamps shall have proper cover, are properly clean and in good working condition 20 NC 0
Comments: Found that lamp at Nasi Kuning hawker is not covered.

Corrective action Plan: Due Date:

1.8. WINDOW "ALL KITCHENS"

Windows and other openings should be constructed to avoid accumulation of dirt and those which
1.8.1. open should be fitted with insect-proof screens. Screens should be easily movable for cleaning and 20 C 20
kept in good repair. Internal window sills, if present, should be sloped to prevent use as shelves.

Comments:

Corrective action Plan: Due Date:

1.9. STAIRS, LIFT CAGES, AND AUXILIARY STRUCTURES

Stairs, lift cages and auxiliary structures such as platforms, ladders, chutes, should be situated and
constructed to prevent contamination to food. Chutes should be constructed with inspection and 20 C 20
cleaning hatches.
Comments:

Corrective action Plan: Due Date:

1.10. FOOD SERVICE EQUIPMENT & EXAUST HOODS

SOP 30
1.10.1. All table top, sink table and shelves above are correctly maintained and in good repair condition. 50 C 50
Comments:

Corrective action Plan: Due Date:

Exhausts Hood units and their respective duct and grease filters are in good working order. No filters
1.10.2 should be missing, have a fire protection system and exhausts is equip with fresh air circulation 100 C 100
system.
Comments:

Corrective action Plan: Due Date:

2 EQUIPMENT INSTALLATION AND MAINTENACE

SOP 19, FR 10. SOP 41 FR 21
All Kitchens & Stewarding Equipment is installed properly. Engineering as proper equipments
2.1. inventory list. Damaged equipment are separated and labelled. Preventive maintenance is carried 50 C 50
out periodically and records are kept.
 Guide Line: All area involved for food processing, • Preventive maintenance procedure must be
established for all equipment in the kitchen. In order to know how many equipment in the kitchen,
Engineering must prepared an inventory list. Inventory list includes the data related to location and
feasibility of equipment. Equipment which is not used anymore but still in function or already
damaged shall be separated and labelled. Preventive maintenance is carried out periodically. The
frequency and item to be maintained for equipment shall be defined. Maintenance record shall be
kept and maintained by Engineering in accordance with the procedure. Procedure to be explained
and evaluate for accuracy by Auditor.
Comments: Recommendation ; to put equipment ID on the record and schedule of preventive
maintenance. Prepare up date equipment list in every kitchen.
Corrective action Plan: Due Date:

Equipment preventive maintenance schedule are in place and documented, Copy of schedule is
2.2. 100 C 100
available at the Chef/F&B office
Comments:

Corrective action Plan: Due Date:

Verification schedules are in place and documented. . Report is documented and available in Chef /
F&B office. All internal and external "Chillers & Freezer" Thermometer have been check by
2.3. 100 C 100
Engineering for accuracy, documentation is available in engineering and Chef / F&B Offices. Food
thermometers in kitchen area have verified and documentation is available in Chef / F&B office.

Comments:

Corrective action Plan: Due Date:

Measuring devices shall be in clean condition, scales in receiving pastry or any others food area,
2.4. 20 C 20
are clean and maintain properly.
Comments:

Corrective action Plan: Due Date:

Measuring devices shall function properly, scales in receiving pastry or any others food area, test at
2.5. 50 C 50
list 3 scales randomly and check accuracy.
Comments:

Corrective action Plan: Due Date:

3 CLEANING AND SANITATION

3.1. WATER SUPPLY
SOP 32
Water used in food handling and processing area is potable and the quality of the water meet the
requirement as stated in Ministry of Health Regulation No. 492 Year 2010 on quality of potable
3.1.1. 100 C 100
water. Testing is carried out every 6 months and documentation report are available in Engineering
and Chef / F&B offices.
Guide Line: All kinds of water testing must be carried out every 6 months
• Process water testing shall be done by competent testing laboratory (accredited laboratory based
on ISO/IEC 17025). The list of accredited testing laboratory can be searched through website:
www.bsn.go.id, and should be comply Ministry of Health Regulation No. 492 Year 2010
Comments: Drinking water last testing on 01-12-2015, for microbiology parameter.
Recommendation ; re-test for E.coli parameter which is above maximum standard.
Corrective action Plan: Due Date:

The water from reservoir is tested for microbiology parameters. Testing is carried out every 6
3.1.2 50 C 50
months and documentation report are available in Engineering and Chef / F&B offices.

Guide Line: Water testing for Legionella, Shigella, Coliform and E.coli check for water particularly
the sampling outlet comes from output of water reservoir. The testing shall be done by competent
testing laboratory (accredited laboratory based on ISO/IEC 17025). The list of accredited testing
laboratory can be searched through website: www.bsn.go.id.
Comments: Raw water checked microbiology parameter ; E.coli, Salmonella, Legionella 11
April 2016
 Corrective action Plan: Due Date:

Ice shall be made from potable water and should be manufactured, handled and stored so as to
3.1.3. 100 C 100
protect it from contamination.
Comments:

Corrective action Plan: Due Date:

Steam used in direct contact with food or food contact surfaces should contain no substance
3.1.4. 100 C 100
which may be hazardous to health or may contaminate the food.
Comments:

Corrective action Plan: Due Date:

Non-potable water used for steam production, refrigeration, fire control and other similar purposes
3.1.5. not connected with food should be carried in completely separate lines, identifiable preferably by 100 C 100
colour, and with no cross-connection with or back-siphonage into the system carrying potable water.

Comments:

Corrective action Plan: Due Date:

3.2. WASTE ELIMINATION IN PREPARATION AREA

SOP 27, SOP 39
All garbage bins must have a lid, are pedal operated and in good working condition, NO presence of
3.2.1. 50 C 50
inappropriate or damaged garbage bin in all F&B areas.
Comments:

Corrective action Plan: Due Date:

All garbage bin are removed regularly from the food preparation area to avoid piled up, bin are wash
3.2.2. 50 C 50
and sanitized after every used, removing schedule is in place and implemented
Comments:

Corrective action Plan: Due Date:

Wet and dry wastes are sorted in separated garbage bin and all bins have a proper indication label
3.2.3. 50 NC 0
"WET - "DRY"
Comments: Found some garbage bins without any sign of wet - dry (open kitchen and hot
kitchen).
Corrective action Plan: Due Date:

3.3. WASTE STORAGE "Garbage Area"

SOP 27, FR 15 , SOP 39
Wastes should be disposed regularly within a maximum 24 hours, and garbage collection schedule
3.3.1. 20 C 20
is in place.
Comments:

Corrective action Plan: Due Date:

3.3.2. Dedicated area for wastes storage, separated for wet and dry wastes 100 C 100
Comments:

Corrective action Plan: Due Date:

3.3.3. Wet waste storage is equipped with A/C maintaining temperature at max 25°C 50 C 50
Comments:

Corrective action Plan: Due Date:

3.3.4. Dry waste storage is equipped with ventilation system providing sufficient air circulation. 20 C 20
 Comments:

Corrective action Plan: Due Date:

Wet & Dry Waste Storage area is clean and sanitized on daily bases after garbage's collection to
3.3.5. avoid any external attraction of rat, mouse, pest, etc... Daily Schedule is posted and sign after 50 C 50
completion.
Comments:

Corrective action Plan: Due Date:

3.4. GREASE TRAP

SOP 28
3.4.1. Schedule for grease trap cleaning is available 20 C 20
Comments:

Corrective action Plan: Due Date:

3.4.2. at least provide one grease trap for one property 20 C 20

Comments:

Corrective action Plan: Due Date:

3.4.3. Grease trap is properly closed 20 C 20

Comments:

Corrective action Plan: Due Date:

3.4.4. Grease trap is Clean and show sign of regular maintenance 50 C 50

Comments:

Corrective action Plan: Due Date:

3.5. EXAUST HOODS

SOP 29, SOP 30
3.5.1. Exhausts hoods and ducts maintenance cleaning 50 C 50
Comments:

Corrective action Plan: Due Date:

3.5.2. Grease filters have a weekly cleaning schedule in place 50 C 50

Comments:

Corrective action Plan: Due Date:

Exhausts hoods and grease filters are clean and does not show any presence of grease
3.5.3. 50 C 50
accumulation.
Comments:

Corrective action Plan: Due Date:

3.6. POT WASHING

SOP 37
Separated wash basin are used for washing kitchen equipment and utensils, hand washing and dish
3.6.1 50 C 50
washing
Comments:

Corrective action Plan: Due Date:

3.6.2. Pot wash area as 3 basins function as follows: Wash, Rinse and Sanitised 50 C 50
 Comments:

Corrective action Plan: Due Date:

3.6.3. Pot wash as a hot water spray and the water temperature is at 43 - 49 C° 20 NC 0
Comments: Water temperature is room temperature at water spray of pot wash station at
main kitchen, Pastry and canteen.
Corrective action Plan: Due Date:

3.6.4. Separated storage areas are available for clean and dirty equipment or utensils after washing. 50 C 50
Comments:

Corrective action Plan: Due Date:

3.7. DISH WASHING MACHINE

SOP 25, FR 14
The Dishwashing Machine is running properly and water temperatures are in accordance with
3.7.1. 20 C 20
standard.
Comments:

Corrective action Plan: Due Date:

3.7.2. The Dishwashing Machine is clean and show sign of regular maintenance 100 C 100
Comments:

Corrective action Plan: Due Date:

3.7.3. Separated storage areas are available for clean and dirty dishes or utensils after washing 50 C 50
Comments:

Corrective action Plan: Due Date:

The Dish Washing Machine as a hot water spray and the water temperature is at 55-65 °C for wash
3.7.4. 100 NC 0
and for rinse 82-86 °C
Comments: Wash and rinse temperature are not achieve standard, it is 38 - 44 C both
dishwashing machine at main kitchen and banquet.
Corrective action Plan: Due Date:

3.8 HAND WASHING

SOP 12, SOP 15
All Hand Wash Basin are pedal operated or with Sensor, hand wash basin are located in kitchen,
3.8.1. lockers, toilet, and canteen area to facilitate hand washing before beginning or returning to work, and 20 NC 0
are in good working condition.
Comments: All hand wash station is hand operated.

Corrective action Plan: Due Date:

All Hand Wash facility are equipped with Antibacterial Soap, Nail Brush, waste bin with pedal and
3.8.2. 100 C 100
have tissue towel or air dryer.
Comments:

Corrective action Plan: Due Date:

Validation of hand washing effectiveness is implemented and documented, swap test are performed
3.8.3 0 0
at least once a year and result is at a minimum of 85%. Ref. Swap Test Procedure.
Comments:

Corrective action Plan:

All Hand Wash Basin have been adjusted to supply warm water and proper bilingual hand washing
3.8.4 20 NC 0
sign is posted over the hand sink.
 Comments: All hand wash station is supply with room temperature water, warm water is not
available.
Corrective action Plan: Due Date:

3.9 WEARING GLOVES

SOP 16
Ready-to-eat food must not be touched with bare hands. Disposable gloves, tongs or other devices
3.9.1. 100 C 100
must be used to handle food.
Comments:

Corrective action Plan: Due Date:

3.10. CLEANING AND SANITATION PROCEDURE

SOP 15, SOP 23, SOP 28, SOP 39
Cleaning and sanitation procedure is available for daily and general cleaning. Cleaning and
3.10.1. sanitation procedure shall be in details including what item to be cleaned and what kind of cleaning 50 C 50
agents used. References Diversey.
Comments:

Corrective action Plan: Due Date:

Back of the house, cleaning and sanitation schedule is available for daily and general cleaning
3.10.2. "Receiving, Food Store, Circulation corridors, Kitchens floors, tables top, Exhausts hoods etc..." and 50 C 50
implemented.
Comments:

Corrective action Plan: Due Date:

Front of The House, cleaning and sanitation schedule is available for daily and general cleaning:
3.10.3. CAFE "Breakfast, Lunch, Dinner" - BANQUET: "as per banquet events" include also any other 50 C 50
specific event.
Comments:

Corrective action Plan: Due Date:

Cleaning and disinfection chemical To prevent contamination of food, all equipment and
utensils should be cleaned as frequently as necessary and disinfected whenever
3.10.4. 50 C 50
circumstances demand, should be provide facilite of cleaning and disinfection at each
necessary area (e.g. butcher, cold kitchen, pastry)

Guide Line: Equipment, utensils etc. in contact with food, particularly raw food, (Fish,
meat,vegetables) will be contaminated with micro-organisms. This may adversely affect products
handled subsequently. Therefore, cleaning including dismantling is necessary at frequent intervals
during the day, at least after every break and when changing from one food product to another. The
purpose of dismantling cleaning and disinfection at the end of each working day is to hinder build-up
of possibly pathogenic microflora. Monitoring should be done by regular inspection.

Comments:

Corrective action Plan:

Prevent cross contamination Knives in use and other utensils used for the food production
3.10.6 should be in adequate constitution. Concerning this matter, actions are taken to control the 50 C 50
risk of contamination.
Guide Line: Available separation utensils for each area, example red utensils: for meat products,
blue utensils for seafood products, yellow utensils for poultry products, green utensils for fruit and
veggie products, etc
Comments:

Corrective action Plan:

Fruit and vegetable sanitation All fruit and vegetables which consume as raw shall wash and
3.10.7 100 C 100
sanitize before serving to guest
Comments:
 Corrective action Plan:

4 PEST CONTROL
SOP 34
4.1. Pest control program is in place 100 C 100

Guide Line: since it is subcontracted to another party, hotel shall control what they have done for
prevention of pest and insects. The control shall include monitor of the program, used treatment,
used chemicals and report. What they state in the report shall be reviewed and all recommendation
from them shall be followed up. The content of contract agreement for pest control shall also be
reviewed especially for the item of treatment and chemicals used. Also shall be reviewed the license
of operator, Example: • All chemicals which state in the agreement must be have MSDS and
Certificate of registration from Ministry of Agriculture, MSDS must be made in Indonesian (applicable
for operator), Chemical that is used in practical should be appropriate with what is stated in the
contract, Certificate of pest control personnel on duty should be available, Mapping fly catcher shall
be available. Specifications for UV lamp for fly catcher shall be available (in food processing not
recommended used the fly killer but used fly catcher)

Comments:

Corrective action Plan: Due Date:

Pest control is done by a licensed pest control operator and Certificate of Registration From Ministry
4.2. 100 C 100
of Agriculture is available at Chef / F&B Office
Comments:

Corrective action Plan: Due Date:

Documentation of pest control procedure is in place near the chemical or in the pest control storage
4.3. including Material Safety Data Sheet "MSDS" for chemical poison, bait mapping, supplier report, 50 NC 0
copy of MSDS and supplier report is available at Chef / F&B Office.
Comments: Bait maping not available (repeat from previous finding), Neonicotinoid
(imidacloprid) MSDS and pesticide committee is not available.
Corrective action Plan: Due Date:

No infestation of rodent or pest in the facilities, There is no evidence or presence of birds, rats,
4.4. 100 NC 0
mouse, flies, cockroaches, ants etc., in food preparation, storage and food services areas.
Guide Line: Inspect carefully all the above areas to ensure no presence of birds, rats, mouse, flies,
cockroaches, ants etc... are detected.
Comments: Found many cockroaches at Main kitchen, Canteen, Butchery, and Pastry.

Corrective action Plan: Due Date:

Exclusion of Domestic Animals

4.5. Animals that are uncontrolled or that could be a hazard to health should be excluded from 100 C 100
establishments.
Comments:

Corrective action Plan:

5 SUPPLIERS CONTROL
SOP 01, FR 01, FR 02, FR 03.
Letter on file from all vendors stating that they have minimum good manufacturing practices of
5.1. 20 C 20
hygiene and sanitation or have inspection report from a local authority

Guide Line: Purchasing department to obtain from all major suppliers hygiene inspection certificate
from local authority (for mandatory requirement such as NKV/Nomor Kontrol Veteriner, Halal, for
food animal origin or AI/Avian Influenza free for poultry), or other documents showing food safety
and food quality of the products such as CoA/CoC/CoO, or other documents showing good hygiene
practice such as HACCP program or similar. Purchasing also to provide list of suppliers to cross
check good hygiene practice documents, suppliers list must be reviewed and approved by Corporate
Procurement on yearly bases. Document Copy on file at Chef / F&B Office
revise for certificate
 Corrective action Plan: Due Date:

Vendor Visit Program There is schedule of vendor visit program for PHF supplier with proper
5.2 20 NC 0
implementation and corrective action follow up on Vendor Visit report

Visit once a year and main vendor, add guideline mean PHF: list vendor

Comments: Vendor visit schedule year of 2016 is not available. There are 4 suppliers have
been visited April 2016.
Corrective action Plan: Due Date:

6 RECEIVING, STORING AND TRANSPORTATION

6.1. RECEIVING
SOP 02, SOP 03, SOP 23, FR 04
6.1.1. Acceptance criteria for receiving product shall be established related to food safety 20 C 20
Guide Line:

Comments:

Corrective action Plan: Due Date:

6.1.2. Procedure for receiving product related to food safety is available and posted at the receiving office 20 C 20

Comments:

Corrective action Plan: Due Date:

6.1.3. Procedure for non-conforming product is available and posted at the receiving office 20 C 20
Comments:

Corrective action Plan: Due Date:

6.1.4. No storage on the floor 50 C 50

Comments:

Corrective action Plan: Due Date:

6.1.5. All raw products such as Fruits, Vegetables and Fresh Eggs are wash and sanitized prior storage 50 C 50

Comments:

Corrective action Plan: Due Date:

6.1.6. Waiting times of products before cold storage is controlled. 20 C 20

Comments:

Corrective action Plan: Due Date:

6.2. STORING
SOP 17, SOP 18, SOP 31, SOP 35, SOP 36, SOP 38
6.2.1. All products shall be protected during storage 50 C 50
Guide Line: all products should have cover or wrapping to prevent cross contamination, Ready To
Eat products should be on the top of shelf and raw products should be under the Ready To Eat
products, all products should be have identification for ensure FIFO (first in first out)/FEFO (first
expired first out) system for the outflow of incoming food products in storage area to prevent expired
product still in storage room, storing products not stuck on the other products, no products in the
basket/other direct touch on the floor, no condensation in storage room, no used wood material for
storage
Comments:
 Corrective action Plan: Due Date:

Cold storage - All products should be stored at appropriate temperature, chilled items are place in
6.2.2. the Chillers at +5°C and frozen items are place in the Freezer at -18°C ". Compliance with cold 100 C 100
storage temperatures (chiller and freezer)
Comments:

Corrective action Plan: Due Date:

6.2.3. Cold storage - All products are properly segregated in the chillers as per standard segregation. 50 C 50

Comments:

Corrective action Plan: Due Date:

Cold storage - All products in chillers and freezer have proper label mentioning product name,
6.2.4. production date and expire date. Compliance with use-by date and best-before date, Compliance 100 NC 0
with secondary use-by dates of defrosted, unpackaged or open raw materials.
Comments: Found mushroom (half cooked) was not labeled at walk in chiller Butchery. Mix
cooked mushroom and baby corn with wrong labeling, open package of UHT milk and
concentrate juice with wrong labeling at bar.

Corrective action Plan: Due Date:

Cold storage - Chillers and Freezer should be clean and show sign of regular maintenance, no
6.2.5. 100 C 100
condensation, no accumulation of ice in freezer and all lamps are clean and properly covered.
Comments:

Corrective action Plan: Due Date:

Dry Food Storage - All products are stored at a maximum temperature of 25 °C and humidity is
6.2.6. 50 NC 0
control between 50% to 60%.
Comments: Temp and RH record started on 22 April 2016, RH above 60%.There is plan to
install air fresh at general store to maintain relative humidity.
Corrective action Plan: Due Date:

Dry Food Storage - All products in food store have proper label mentioning product name, production
6.2.7. date and expire date. Compliance with use-by date and best-before date, Compliance with 100 C 100
secondary use-by dates of defrosted, unpackaged or open raw materials
Comments:

Corrective action Plan: Due Date:

Dry Food Storage - The food store is clean and show sign of regular maintenance, all lamps are
6.2.8. 50 C 50
clean and properly covered.
Comments:

Corrective action Plan: Due Date:

Dry Food Storage have proper sectorization of products "Glass bottles, Jar, etc... Must be store on
6.2.9. 20 C 20
the bottom shelf"
Comments:

Corrective action Plan: Due Date:

6.2.10. Dry Food Storage - There is no products store directly on the floor. 50 NC 0
Comments: Found mineral water (in gallon) put directly on the floor at Banquet storage.

Corrective action Plan: Due Date:

Dry Food Storage - All racks are placed at 8 cm from the wall and the bottom shelf is at 15 cm from
6.2.11. 20 C 20
the floor.
 Comments:

Corrective action Plan: Due Date:

Dry Food Store - All racks and shelves are made of metal or plastic, If palette is used, it shall be
6.2.12. 50 NC 0
made of plastic and products on it are at 15 cm from the floor. No wood material in the store.
Comments: Found wooden material at dry store (as part of shelving). Wooden is not
recommended.
Corrective action Plan: Due Date:

Dry Food storage is separated from other storage and no other products then food are found in the
6.2.13. 50 C 50
food store.
Comments:

Corrective action Plan: Due Date:

6.3. TRANSPORTATION
SOP 04
All trolley's used for transporting food are clean and sanitized after every used and have designated
6.3.1. 50 C 50
storage area.
Comments:

Corrective action Plan: Due Date:

It is strongly recommended to have separated access for transporting food product and other product
6.3.2. 20 C 20
and people
Comments:

Corrective action Plan: Due Date:

7 TRACEABILITY AND RECALL

SOP 33, FR 16
Recall Procedure is in place and implemented, blank copies are available in Chef / F&B, GM and
7.1 20 C 20
Front Office.
Guide Line: To ensure this is work properly and in order to approved the point, check first if the
procedure is in place and check second if all coCern such as GM, F&B, Chef and Duty Manager
have properly understood the procedure.
Comments:

Corrective action Plan: Due Date:

Hotel shall have procedure related to left over (recycling, elimination including maximum lifespan of
7.2 20 C 20
left over)
Comments:

Corrective action Plan: Due Date:

8 PERSONAL HYGIENE
SOP 11, SOP 13, SOP 14, SOP 21
Written policy and procedures for personal hygiene for employees and all visitors are in place and
8.1. 20 C 20
documented.
Comments:

Corrective action Plan: Due Date:

Personal hygiene policy and procedures are followed by every person who enters the production or
service area - NO mobile phone, spoon, knife in any pocket, NO eating, chewing and drinking only in
8.2. 100 C 100
restricted areas, No watch, Bracelets or jewellery worn, NO personal belonging in the workplace.
Personel kept work in hygiene way
 Guide Line: Personel should keep working in hygiene way, example used gloves then trush rubbish
in the bin should change the glove, or after trush rubbish in the bin should wash hand first before
handling food
Comments: Recommendation : to make sure non kitchen staff to wear hair restrain when
entering food preparation areas.
Corrective action Plan: Due Date:

Medical inspection: Yearly for (HbSAg- Hepatitis B) and every 6 Month for rectal swab for
8.3. foodhandlers at kitchen and service, all documents are valid and available at HR office and copies 100 C 100
at the Chef / F&B office.
Comments: Medical check up on HbSAg and rectal swab was done on 21 April 2016, 37
person all non reactive on HbSAg test.
Corrective action Plan: Due Date:

Changing facilities and toilets should be kept clean at all times, no food and drink inside personal
8.4 20 C 20
locker
Comments:

Corrective action Plan:

9 TRAINING
SOP 20, SOP 24
All new F&B Employees including Trainees and Daily worker have done as part of their orientation
9.1. 100 C 100
program. Documentation and attendance record is available at the HR office
Comments: Recommendation : to arrange program for each daily worker and trainee have
proper induction training on Food safety management system / Accor SOP in their first month
working in hotel.

Corrective action Plan: Due Date:

Training program on food safety is in place, documents and attendance record is available at the HR
9.2. 100 C 100
office
Comments: Dept annual training schedule available. Jan (2 training), Feb ( 0 training), March
(1 training), April ( ) - training is done by departmental training from FB (Service and Kitchen).

Corrective action Plan: Due Date:

9.3. Employee has strong awareness in handling guest with food allergens. 20 C 20
Comments: Recommendation ; training on handling guest with food allergen.

Corrective action Plan: Due Date:

10 CHEMICAL CONTROL
SOP 22
All chemicals have a dedicated storage away from food. Maintenance, cleaning tools and cleaning
chemicals such as brooms, mops, vacuum cleaners,
10.1. detergents, etc. should be maintained and stored in a way that does not contaminate food, utensils, 100 C 100
equipment
or linens. FIFO should be implemented for chemical storage.
Comments: Recommendation ; to improve chemical storage (diversol cx) in kitchen area.

Corrective action Plan: Due Date:

10.2. Measured chemical concentration 50 C 50

Comments: Recommendation : to have Suma eden - paper test (pH paper) in place.

Corrective action Plan: Due Date:

Chemical inventory and Material Safety Data Sheet "MSDS" forms are available for each chemical
10.3. stored and in used, MSDS form are available for easy access in Main Kitchen, F&B Office, Security 20 C 20
and Chemical Store.
Comments:
 Corrective action Plan: Due Date:

11 FOOD TEMPERATURE CONTROL

SOP 05
11.1. At least two thermometer: one infrared and one tusuk, so calibration also 100 C 100
Guide Line: check 3 kitchen employees randomly, they must demonstrate accuracy of their
thermometer in ice water 0°C and how to adjust it. If employees do not know the process or the
thermometer is not accurate loss of all points.
Comments:

Corrective action Plan: Due Date:

11.2. Time potentially hazardous food (PHF) spends in the temperature danger zone is monitored; 50 C 50
Comments:

Corrective action Plan: Due Date:

12 PROCEDURE AND RECORD FOR CRITICAL PROCESS

12.1. THAWING
SOP 09, FR 08
12.1.1 Thawing procedure is documented and implemented 50 C 50
Comments:

Corrective action Plan: Due Date:

12.1.2. Daily Thawing record is available (including labelling for product under thawing process) 20 C 20
Comments:

Corrective action Plan: Due Date:

12.2 COOLING HOT FOOD

SOP 10, FR 09
12.2.1 Cooling Hot Food procedure is documented and implemented 20 C 20
Comments:

Corrective action Plan: Due Date:

12.2.2. Daily Cooling Hot Food record is available 20 C 20

Comments:

Corrective action Plan: Due Date:

12.3. INTERNAL COOKING TEMPERATURE

SOP 06, FR 05
12.3.1 Internal Cooking procedure is documented and implemented 100 C 100
Comments:

Corrective action Plan: Due Date:

12.3.2 Cooking temperature record is available 50 C 50

Comments:

Corrective action Plan: Due Date:

12.4. REHEATING COOKED FOOD

SOP 08, FR 07
12.4.1 Reheating procedure is documented and implemented 100 C 100
Comments:
 Corrective action Plan: Due Date:

12.4.2. Reheating record is available 20 C 20

Comments:

Corrective action Plan: Due Date:

12.5. HOLDING
SOP 07, FR 06, SOP 15
12.5.1 Holding procedure is documented and implemented 100 C 100
Comments:

Corrective action Plan: Due Date:

12.5.2. Holding record is available 20 C 20

Comments:

Corrective action Plan: Due Date:

13 HOTEL INTERNAL AUDIT

SOP 40, SOP 41
13.1. Internal audit program is in place, one a month 100 C 100
Comments:

Corrective action Plan: Due Date:

Record of internal audit is available at Chef / F&B Office, including audit schedule, audit record and
13.2. 100 NC 0
corrective action
Comments: February 2016 was not implemented for internal audit and monthly meeting.
Internal audit schedule is not available for year of 2016. Internal auditor are only Mr. Bastiani
and Ms. Susan (Chef and FBM), so there is possibility kitchen audited by Mr. Bastiani which
is not correct (it should cross departmental auditor).

Corrective action Plan: Due Date:

Customer complain on food safety issue is handling properly and complete record is available (when
13.3. 50 C 50
there's any complaint)
Comments: No complaint related to food safety during Jan to April 2016

Corrective action Plan: Due Date:

14 INSPECTION FROM LOCAL AUTHORITY

14.1 Inspection record from local authority shall be available (Laik Sehat) 100 NC 0
Comments: Certificate of laik sehat from Local health authority has been expired on 2015

Corrective action Plan: Due Date:

15 RECIPE
Sampling minimum 5 recipe of menus, ensure the employee familiar with recipe, and ensure the
20 C 20
employee understood about recipe
Comments:

Corrective action Plan:

Total Hygiene Inspection result 86%

6510

NON-
No SUBSECTION COMPLIANT COMPLI SCORE
ANT
1 Infrastructure 0 20 89%
2 Equipment Installation and Maintenance 0 5 100%
3 Cleaning and Sanitation 0 33 89%
4 Pest Control 0 3 57%
5 Supplier control 0 1 100%
6 Receiving, storing and transporting 0 17 76%
7 Traceability and recall 0 2 100%
8 Personal hygiene 0 4 100%
9 Training 0 3 100%
10 Chemical control 0 3 100%
11 Food temperature control 0 2 100%
12 Procedure and Record for Critical process 0 10 100%
13 Internal Audit 0 2 60%
14 Inspection from Local Authority 0 0 0%
15 Recipe 0 1 0%
#DIV/0! 100% #DIV/0!

EXCELLENT: 91 - 100%
SATISFACTORY: 85 - 90%
TO IMPROVE: <85%