Did all kitchen staff wear a complete and clean set of uniform?
Did all kitchen staff wear aprons according to their prep station (e.g., seafood, vegetable)?
Did the employees wear hair restraints?
Did the employees follow the food safety procedure (e.g., wash and sanitize hands)?
Dishes, pots, pans, and utensils are cleaned and stored properly
Sinks are cleaned & sanitized
Dishwasher was cleaned after use
Tray return window and surrounding area is cleaned
Wiped down and disinfected (if needed) the kitchen counters, table, and stove top
Oven spills and debris are removed and cleaned
Kitchen floors were mopped, swept and sanitized
Cleaning rags washed after use or placed on dirty laundry bin
All tools were cleaned, locked and inventoried
Cleaning equipment properly stored after use
Waste bins are properly segregated
Waste bins are emptied & taken to the dumpster
Waste bins are cleaned and sanitized