Daily Walkthrough

Is the loading dock free of debris?

Has all product been removed from loading dock?

Has trash been taken out of trash cans?

Is there salt pellets in the R.O. machines?

Are all knives accounted for? Total 5

Are knives stored in the proper location?

Are knives cleaned?

Office locked?

Is the freezer at or below 0 degrees

Are food items at least 6 inches off the floor?

Is the freezer clean?

Is food being rotated properly?

Is Walk-in Cooler at or below 41 Degrees?

Are food items at least 6 inches off the floor?

Is the walk-in cooler clean?

(FIFO) Is food being rotated properly?

Are all food items dated/not expired?

Are all food items labeled and covered?

Are all items stored in accordance to proper hierarchy?

Is the dry storage organized?

Is the dry storage clean?

If there are open items, are they labeled and dated?

Are all items stored in the correct location?

Are the floors clean?

Are the ovens racks clean?

Is the flat top clean?

Is the salamander clean?

Has the heating lamps been turned off?

Is the Hobart machine cleaned and sanitized?

Are shelves on the hotline clean?

Are hoods and Ansul system clean?

Is the grill clean

Has the fryers been skimmed?

Is the stove top clean?

Are the prepped items on the hotline refrigerator flipped and clean?

Are doors and gaskets clean on the hotline refrigerator?

Have all drains been cleaned?

Is the prep sink clean?

Are sanitizer/ Soap buckets/ Clean towels being used?

Is the kitchen pest free?

Are the shelves under the kitchen prep tables clean?

Are all appliances off and clean? (warmers, stand mixer, slicer etc.)

Are hand wash sinks/ glove stations clean and stocked?

Has any product been left out in the kitchen that needs to be refrigerated?

Is the serving line clean? I.e. hot wells, sneeze guards, soup kettles etc.

Is all un-used food thrown out?

Is the walk-in cooler swept mopped and consolidated?

Is the loading dock swept mopped and clean?

Is the kitchen swept mopped and clean?

Is the dry storage swept mopped and shelving clean?

Are kitchen walls clean?

Are kitchen storage racks clean?

Does the dish machine have the appropriate chlorine cycle during the final rinse?

Are the drains clean?

Are the dish racks organized?

Is all the stainless steel clean?

Is the dish room clean overall?

Are all items in restrooms stocked (toilet paper, seat covers, paper towels)?

Are restrooms clean?

Are serving temperatures at or above 135 degrees? (check one)

Are received perishables at or below 41 degrees? (check one)

Is the PPM for the sanitizer between 200-400?