Title Page
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Conducted on
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Prepared by
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Location
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Windows, hoods (lights and fan), heat lamps, and all equipment are off
Fridges/Freezers
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Check all reach-in's, walk-in's and freezers (seals free from debris. Handles clean) to make sure clean
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Check labels and dates to make sure they are correct.
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Check containers holding food are clean and free from debris or changed
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Fridge and freezers pulled out swept and mopped
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Top stock is filled and replenished
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All food is rotated FIFO
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Speed rack is correct (cooked, raw, sea, beef, pork, chicken)
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Boxes broken down from empty cases
Pot wash
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Minimal pot wash left if any.
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Sink and dish machine are cleaned and ready for morning
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walls cleaned down
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floors mopped
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All smallwares, pots, pans, and bar utensils are put away or on rack
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Trash, linen bag, and mop and bucket are away
Fry station
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Frying baskets cleaned
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Fryer front cleaned and strained
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no oil on floor
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are fryers clean
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Fryer, oven, and heat lamps are off
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Cooler is top-stocked and filled ready for morning
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Window closed and locked
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Inside of reach-in is wiped, clean, and restocked
Microwave
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Microwaves cleaned inside and out
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checked by sliding fingers along handles and top of
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Dirty dish table wiped and clean
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Trash taken out
Dry store
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Stock put away
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Stock rotation
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Check dates on labels and containers
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Floor swept then mopped
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Walk in fridge and freezer
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Check dates on meat, veg, and dressings
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Check Pull/Thaw for next day
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Fridge swept and mopped
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Freezer on fry restocked
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Food covered and labled correctly
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food off of floor
End of inspection
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2nd check
