4. RESTAURANT DAILY CHECKLIST

Are there no personal belongings stored in preparation area?

Is there no food handler showing any bad habits like sneezing or coughing in food, eating, spitting, chewing in preparation area, wrong tasting habits…?

Are hand wash basins provided with detergent, hot water, tissue..?

Wash basin only being used for hand washing

Are food contact surfaces like utensils, equipments, prep. tables clean and well maintained?

Is there no food contact surface pitted, chipped or rusty?

Are the drains and sinks kept clean?

Are the temperature control sheets of chillers /freezers up to date?

Were all foods in date and satisfactory FIFO stock rotation system being used?

Are beer lines being cleaned ?

Are all bar snacks labeled and dated and decanted into a rodent proof container?

Are all foods covered during transportation form the kitchen to the guest room ? This includes water and sauces

Are the storage facilities clean and in good order?

Are the chillers & freezers clean, in good condition ?

Is there no cross-contamination in the storage /preparation areas?

Are all ice machines clean and in good condition?

Are the shelvings clean, free of mould & rust and in good order?

Is there no food product out of date or expired?

Are the foods covered well and labelled correctly?

Are there no canned foods which are damaged, leaking, swollen ?

Are all fruit garnishes cut fresh daily on a white cutting board?

Are all ice machines clean and in good condition, ice scoop kept in sanitizer

Are all glasses clean, in good condition and stored correctly

Are the walls, floor and ceilings in good condition?

Are the equipments maintained well and in good working condition?

All opened "wine by glass" have label with open date

Waste was separated