dish return is clutter free and clean

signage at all open stations is complete and accurate

Food at grill, salad bar, entree, Italian and snacks appear to be full and fresh

glass cleaned at all stations

Beverage coolers, full and front facing

Temp logs complete at grill

temp logs complete at entree

temp logs complete at deli and salad bar

Hot hold food is above 140 f

Cold food is under 40 f

Tables and chairs wiped down

register area organized no calculators change or paperclips etc...

items in coolers labeled and dated properly with orange label

Bottled water present at register.

drinks are in designated areas


Temp logs for coolers complete and accurate

All items in coolers are labeled and dated

Gaskets on coolers/hot boxes are in good working order

Stationary food equipment clean and free of debris

storage shelving is free of debris and clean

freezer/cooler floors are free of debris and buildup

No heavy ice build up in freezers

kitchen equipment free of dirt/grease and buildup

temperature of foods in coolers refrigerators is 40 or below f

thermometers are present in each cooler

Vents are free from dust

oven mitts in use

cutting gloves in use

no standing water on floor

drinks are in designated areas

Pt services

All logs are complete, dish machine temps, pot sink, tray line temps

silverware is being properly washed and stored with handles up

hand sink temperature reaches 100 in 60 seconds

No items stored on floor or less than 18 inches from ceiling

Equipment and Utensils (look for encrusted debris and melted/damaged handles, etc.)

No Wet Nesting of clean pans/pots etc.

Temp & Concentration of Sanitizer (between 200 - 400ppm and 75˚+ in sanitizing well of pot sink

Gaskets (check tray line coolers and hot boxes equipment, if torn, place work order online, print and log in Work Order book in Chef’s office)

Dust build-up on Ceiling Tiles, Vents and Fans used in Dish Room and/or Patient Tray Line

Drinks stored in designated areas

Towels stored in Sanitizer Buckets (cannot be laying on counters and/or work surfaces)

Dust pans are empty and clean / no dust pans, brooms or squeegees are stored on floor

Chemicals are properly labeled – if no label or wrong label, must be discarded

No items or carts blocking Electrical Panels.

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.