Title Page
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Conducted on
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Prepared by
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Opening/Mid/Closing kitchen temp check list is completed
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Visual cleanliness of the kitchen
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Staff wearing clean uniforms and hats/areas
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Plastic gloves are used all employees and are available
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Cleaning supplies/chemicals are properly stored
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Wiping clothes are stored in sanitizing solution
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Hand sinks have soap, c-folds, and hot water
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All items are 6” off the floor
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No broken equipment, rusted cookware, and cutting boards are clean.
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Proper signage is displayed as per management
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Fire suppression system and extinguishers in order and properly inspected
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Trash are is clean and organized
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No standing water anywhere
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All products are labeled and dated
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All dairy products are NOT expired
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All refrigeration has thermometers
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Restrooms are stocked and clean
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Invoices are in the proper box
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Check expediting areas for cleanliness and organization
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Bar deliveries are put away within 30 mins
