Checklist template

Foodservice operations for convenience stores

A ready-to-use checklist with 111 items in 6 sections, covering Preparation, Holding and timing, Roller grill and hot case, Fresh sandwiches, Labelling, Cleanliness. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 111 Items
  • 95 Yes / No checks
  • 6 Scored ratings
  • 125 Points

Use this template How audits work

1. Preparation 21 items

  1. A build-to chart for the current daypart is posted at the food preparation station Yes / No 1 pt
  2. Quantities prepared this daypart match the build-to chart within one tray or batch Yes / No 1 pt
  3. Frozen product for tomorrow was pulled to thaw in the cooler according to the pull sheet Yes / No 1 pt
  4. Thawing product is on a tray on the lowest shelf of the cooler Yes / No 1 pt
  5. Each thawing tray carries the date and time it was pulled Yes / No 1 pt
  6. The production sheet for the current daypart shows the quantity prepared of each item Yes / No 1 pt
  7. Menu items that ran out during the last daypart are noted on the production sheet Yes / No 1 pt
  8. The schedule names the employee who prepares food for each daypart Yes / No 1 pt
  9. The oven or speed oven is set to the program named on the product's cooking chart Yes / No 1 pt
  10. Cooking charts for every oven-prepared item are posted at the oven Yes / No 1 pt
  11. A probe thermometer is at the station and reads 32°F (0°C) in ice water Yes / No 1 pt
  12. Reheated items such as breakfast sandwiches reach 165°F (74°C) before they go to the hot case Yes / No 1 pt
  13. Internal temperature of one item taken straight from the oven (°F or °C) Number
  14. Pizza is topped by the portion chart, using the portion cups or scale provided Yes / No 1 pt
  15. The fryer oil log shows a test or a change on the schedule set by company policy Yes / No 1 pt
  16. Fried chicken or potato wedges are cooked from the breading and timing chart, not by eye Yes / No 1 pt
  17. Bakery items are baked off and in the case by the time set on the morning production plan Yes / No 1 pt
  18. Opened bags of prepared ingredients are closed or transferred to lidded containers Yes / No 1 pt
  19. Cold ingredients are taken out of refrigeration in small batches, within the time limit set by company policy Yes / No 1 pt
  20. Allergen information for the food program is available to employees at the station Yes / No 1 pt
  21. Production against the build-to chart Rating
    • Follows the chart for each daypart 5 pts
    • Chart posted but quantities differ 3 pts
    • No chart in use 1 pt

2. Holding and timing 19 items

  1. Hot food in the warmer is held at 135°F (57°C) or above Yes / No 1 pt
  2. Temperature of one hot-held item probed during the visit (°F or °C) Number
  3. Cold grab-and-go food is held at 41°F (5°C) or below Yes / No 1 pt
  4. Temperature of one cold-held item probed during the visit (°F or °C) Number
  5. Holding temperatures are logged at the frequency set by company policy Yes / No 1 pt
  6. The temperature log shows a corrective action for each reading out of range Yes / No 1 pt
  7. A hold time chart listing every hot item is posted at the warmer Yes / No 1 pt
  8. Every pan or wrapped item in the warmer carries a discard time Yes / No 1 pt
  9. No hot item was found past its discard time during the visit Yes / No 1 pt
  10. Timers or time-marking dials are in working order at the warmer Yes / No 1 pt
  11. Product discarded at the end of its hold time is entered on the waste sheet by item and quantity Yes / No 1 pt
  12. The waste sheet for yesterday is complete for every daypart Yes / No 1 pt
  13. Units of hot food discarded yesterday according to the waste sheet Number
  14. Hot holding units were preheated before product was loaded, per the opening checklist Yes / No 1 pt
  15. Water pans in humidified warmers are filled Yes / No 1 pt
  16. Pizza slices under the heat lamp are replaced at the hold time set by company policy Yes / No 1 pt
  17. Soup or chili kettle readings appear on the temperature log at each check Yes / No 1 pt
  18. Employees asked know that product taken out of the warmer is discarded, not reheated Yes / No 1 pt
  19. Hold time discipline Rating
    • Every item timed and within time 5 pts
    • Items timed, some past time 3 pts
    • Items not timed 1 pt

3. Roller grill and hot case 20 items

  1. The roller grill is stocked to the planogram for the current daypart Yes / No 1 pt
  2. Each roller grill item has a product identifier tag in front of it Yes / No 1 pt
  3. Raw-loaded items are kept on the back rollers behind a divider until fully heated Yes / No 1 pt
  4. Roller grill items reach the internal temperature on the cooking chart before they are moved to the holding zone Yes / No 1 pt
  5. The roller grill heat is set to the hold setting once product is heated Yes / No 1 pt
  6. Roller grill items show no splitting, drying or dark ends Yes / No 1 pt
  7. The sneeze guard on the roller grill is in place Yes / No 1 pt
  8. Self-serve tongs are stored with handles toward the customer Yes / No 1 pt
  9. The cleaning log shows tongs replaced with clean ones at the interval set by company policy Yes / No 1 pt
  10. The drip tray under the roller grill was emptied this shift Yes / No 1 pt
  11. The bun drawer or bun cabinet holds soft buns within their date Yes / No 1 pt
  12. The hot case glass is free of grease and fingerprints Yes / No 1 pt
  13. Each shelf of the hot case has a price and product label matching what is on it Yes / No 1 pt
  14. Wrapped items in the hot case sit in a single layer, not stacked Yes / No 1 pt
  15. The hot case thermostat display agrees with a probe reading of the product, or the difference is logged for service Yes / No 1 pt
  16. Burnt-out bulbs in the hot case or over the roller grill have been replaced Yes / No 1 pt
  17. Chili and cheese dispensers are filled Yes / No 1 pt
  18. Chili and cheese dispensers are held hot at 135°F (57°C) or above Yes / No 1 pt
  19. Empty slots counted on the roller grill at the time of the visit Number
  20. Appearance of the roller grill and hot case to a customer Rating
    • Full, fresh and clean 5 pts
    • Partly stocked or tired-looking 3 pts
    • Empty, dried out or dirty 1 pt

4. Fresh sandwiches 17 items

  1. Sandwiches made in the store use only the ingredients listed on the recipe card Yes / No 1 pt
  2. Meats and cheeses are portioned by weight or slice count stated on the recipe card Yes / No 1 pt
  3. Sandwich ingredients on the make line are in a refrigerated well at 41°F (5°C) or below Yes / No 1 pt
  4. Ingredient pans on the make line each carry a use-by day label Yes / No 1 pt
  5. Lettuce and tomato are crisp with no browning or soft spots Yes / No 1 pt
  6. Bread and rolls on the make line are within their date Yes / No 1 pt
  7. Finished sandwiches are wrapped or boxed with the seam closed Yes / No 1 pt
  8. Sandwiches go into the cooler immediately after they are made Yes / No 1 pt
  9. Commissary or supplier sandwiches were checked against the delivery sheet on arrival Yes / No 1 pt
  10. Sandwiches in the cooler are arranged with the earliest sell-by date in front Yes / No 1 pt
  11. No sandwich, wrap or salad past its sell-by date was found in the cooler Yes / No 1 pt
  12. The sandwich cooler is filled to the planogram at the start of the lunch period Yes / No 1 pt
  13. Cut fruit cups and parfaits show no liquid pooling or discoloration Yes / No 1 pt
  14. Unsold fresh items are pulled from sale on the day stated by company policy Yes / No 1 pt
  15. Sandwiches, wraps and salads written off yesterday Number
  16. Out-of-date fresh items found on sale during the visit Number
  17. Freshness of sandwiches on sale Rating
    • All within date and appealing 5 pts
    • Within date, some tired-looking 3 pts
    • Out-of-date items on sale 1 pt

5. Labelling 16 items

  1. Every item made in the store carries a label with the product name Yes / No 1 pt
  2. Store-made labels show the date the item was made Yes / No 1 pt
  3. Store-made labels show the sell-by or use-by date Yes / No 1 pt
  4. Sell-by dates on store-made items follow the shelf-life chart posted at the station Yes / No 1 pt
  5. Labels on packaged store-made food list ingredients where local regulation requires it Yes / No 1 pt
  6. Allergens are identified on the label or on a sign at the case, per company policy Yes / No 1 pt
  7. Labels are printed from the label printer rather than handwritten, where a printer is provided Yes / No 1 pt
  8. The label printer has the correct date and time Yes / No 1 pt
  9. Day-dot or use-by labels are on every opened container in the food cooler Yes / No 1 pt
  10. Old day-dot labels are removed fully before a container is relabeled Yes / No 1 pt
  11. Squeeze bottles and shakers are labeled with their contents Yes / No 1 pt
  12. Self-serve items have a sign with the name and the price at the point of selection Yes / No 1 pt
  13. Calorie information is displayed for self-serve food where local regulation requires it Yes / No 1 pt
  14. Price labels on hot case items match the register price on a check of 3 items Yes / No 1 pt
  15. Thawed bakery and sandwich items carry the date they were thawed Yes / No 1 pt
  16. Labeling of food made or opened in the store Rating
    • Every item labeled and dated 5 pts
    • A few items missing a label or date 3 pts
    • Labeling not done 1 pt

6. Cleanliness 18 items

  1. Food contact surfaces at the preparation station are sanitized between tasks Yes / No 1 pt
  2. Sanitizer solution tests within the range on the test strips Yes / No 1 pt
  3. Test strips for the sanitizer in use are at the station Yes / No 1 pt
  4. Wiping cloths are stored in the sanitizer bucket between uses Yes / No 1 pt
  5. The three-compartment sink is set up as wash, rinse and sanitize Yes / No 1 pt
  6. Roller grill rollers were cleaned at closing, per the cleaning log Yes / No 1 pt
  7. The oven interior is free of carbon buildup and spilled cheese Yes / No 1 pt
  8. The microwave for customer use is clean inside Yes / No 1 pt
  9. The floor under the food equipment is free of grease and food debris Yes / No 1 pt
  10. Nothing is stored in or in front of the hand sink Yes / No 1 pt
  11. The cleaning schedule for foodservice equipment is initialed for each of the last 7 days Yes / No 1 pt
  12. Utensils are air-dried on a rack, not towel-dried Yes / No 1 pt
  13. The food preparation area has no personal items, drinks or phones on work surfaces Yes / No 1 pt
  14. Trash cans in the food area have lids or are foot-operated Yes / No 1 pt
  15. Date of the last deep clean of the fryer or oven hood filters Date
  16. Name of the foodservice lead on duty Short text
  17. Overall execution of the food program Rating
    • Chart followed, items timed, labeled and in temperature 5 pts
    • In temperature, with gaps in timing, labels or stock 3 pts
    • Food out of temperature or past its discard time on sale 1 pt
  18. Corrective actions required Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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