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Audit

Employees

Do all food service employees wear hair restraints?

Do all employees wear clean clothing?

Do employees follow food safety procedure?

Food Handling

Are all foods thawed and cooled appropriately?

Are chemicals stored away from food?

Facilities

Is floor cleaned and free from spillage?

REFERENCE: Cleaned floor and free from spillage.
[This is an example of how you can use iAuditor to include best practice reference images in your templates to assist with inspections]

Reference.jpg

Is receiving dock cleaned?

Are freezer, refrigerator and dishwasher temperatures checked and recorded?

Are all stoves cleaned after used?

Are all sinks cleaned and sanitized after use?

Are all work counters cleaned and sanitized after use?

Is steam table cleaned and sanitized after each use?

Is dishwasher cleaned after each use?

Are ovens turned off after usage?

Are oven spills cleaned?

Is the steamer table cleaned after used?

Is ice machine cleaned after used?

Are mixers cleaned and covered after used?

Are dishcloths washed at the end of each day?

Are all tools cleaned, locked and inventoried?

Are all dishes, pots, pans, and utensils cleaned and stored properly after each meal and snack?

Are tray return window and surrounding area cleaned after each use?

Waste Disposal

Are all wastes segregated?

Are trash bins emptied and cleaned after each meal?

Completion

Recommendations

Overall Assessment

Full Name and Signature of Inspector

Kitchen Cleaning Checklist

Created by: SafetyCulture Staff | Industry: General | Downloads: 751

This General Kitchen Cleaning Checklist can help to maintain a clean and sanitized restaurant. Conduct your inspections using this checklist to evaluate if employees wear hygienic clothing and if food is properly handled. This also checks if kitchen facilities are cleaned and sanitized properly after use, and waste materials are segregated and properly disposed of. End your inspection by providing your recommendations and overall assessment. Use iAuditor on your mobile device to generate on-site reports and capture photo evidence of defective items.

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

Download and edit this free checklist

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Audit

Employees

Do all food service employees wear hair restraints?

Do all employees wear clean clothing?

Do employees follow food safety procedure?

Food Handling

Are all foods thawed and cooled appropriately?

Are chemicals stored away from food?

Facilities

Is floor cleaned and free from spillage?

REFERENCE: Cleaned floor and free from spillage.
[This is an example of how you can use iAuditor to include best practice reference images in your templates to assist with inspections]

Reference.jpg

Is receiving dock cleaned?

Are freezer, refrigerator and dishwasher temperatures checked and recorded?

Are all stoves cleaned after used?

Are all sinks cleaned and sanitized after use?

Are all work counters cleaned and sanitized after use?

Is steam table cleaned and sanitized after each use?

Is dishwasher cleaned after each use?

Are ovens turned off after usage?

Are oven spills cleaned?

Is the steamer table cleaned after used?

Is ice machine cleaned after used?

Are mixers cleaned and covered after used?

Are dishcloths washed at the end of each day?

Are all tools cleaned, locked and inventoried?

Are all dishes, pots, pans, and utensils cleaned and stored properly after each meal and snack?

Are tray return window and surrounding area cleaned after each use?

Waste Disposal

Are all wastes segregated?

Are trash bins emptied and cleaned after each meal?

Completion

Recommendations

Overall Assessment

Full Name and Signature of Inspector