Restaurant Kitchen Operations: Checklist Template

1. Food Storage and Temperature Control 11 items

Are all refrigerators and walk-ins maintaining a temperature of 4°C (40°F) or lower? Yes / No 50 pts
Are all freezers maintaining a temperature of -18°C (0°F) or lower? Yes / No 50 pts
Is the "FIFO" (First In, First Out) rotation strictly followed for all perishable items? Yes / No 25 pts
Are all food containers labeled with the product name, date prepared, and "use-by" date? Yes / No 30 pts
Is raw meat stored on the bottom shelves, below produce and cooked foods? Yes / No 40 pts
Are dry goods stored at least 6 inches off the floor on clean shelving? Yes / No 15 pts
Are all food storage containers food-grade and equipped with tight-fitting lids? Yes / No 15 pts
Are temperature logs for all cooling units completed for every shift this week? Yes / No 20 pts
Is the walk-in floor free of food spills and standing water? Yes / No 10 pts
Are internal thermometers visible and calibrated in every refrigeration unit? Yes / No 10 pts
Storage Compliance: Rating
- Fully Compliant 25 pts
- Minor Gaps 12 pts
- Critical Risk 0 pts

Are separate color-coded cutting boards used for raw meat, poultry, and produce? Yes / No 35 pts
Are staff using calibrated probe thermometers to check final cooking temperatures? Yes / No 30 pts
Are ready-to-eat foods handled only with gloves, tongs, or clean deli paper? Yes / No 40 pts
Are frozen foods being thawed correctly (in fridge or under cold running water)? Yes / No 25 pts
Is the "Make Line" organized and free of cross-contamination between ingredients? Yes / No 20 pts
Are fruits and vegetables washed thoroughly before preparation? Yes / No 15 pts
Are wiping cloths stored in a fresh sanitizer solution when not in use? Yes / No 15 pts
Are prep surfaces sanitized between tasks (e.g., after prepping raw chicken)? Yes / No 30 pts
Are tasting spoons used only once and never dipped back into the product? Yes / No 10 pts
Is the "Cooling Log" updated for any hot foods being chilled for future use? Yes / No 20 pts
Prep Standards: Rating
- Exceptional 25 pts
- Satisfactory 12 pts
- High Risk 0 pts

Are all staff wearing clean uniforms, aprons, and appropriate hair restraints? Yes / No 20 pts
Are handwashing sinks unobstructed and dedicated solely to hand hygiene? Yes / No 30 pts
Is the hand-wash station fully stocked with warm water, liquid soap, and paper towels? Yes / No 25 pts
Do staff wash their hands after touching hair, face, phones, or trash? Yes / No 35 pts
Are staff members free of jewelry (other than a plain wedding band)? Yes / No 10 pts
Is the "Staff Illness Log" current and signed by the Shift Manager? Yes / No 20 pts
Are fingernails kept short, clean, and free of polish or acrylics? Yes / No 10 pts
Are staff mobile phones stored away from food preparation areas? Yes / No 15 pts
Do staff use designated areas for eating, drinking, or smoking? Yes / No 15 pts
Is the staff-to-order ratio adequate to maintain safety standards under pressure? Yes / No 15 pts
Hygiene Culture: Rating
- Professional/Clean 20 pts
- Average 10 pts
- Substandard 0 pts

Is the dishwasher or 3-compartment sink reaching the required sanitizer/temp levels? Yes / No 40 pts
Are the interior and exterior of ovens and fryers free of heavy grease buildup? Yes / No 25 pts
Is the ventilation hood system clean and free of dripping grease? Yes / No 35 pts
Are all knives and utensils stored in a clean, sanitized area when not in use? Yes / No 15 pts
Are equipment gaskets and seals in good repair and free of mold? Yes / No 15 pts
Are floor drains clear and free of debris or unpleasant odors? Yes / No 20 pts
Is the ice machine clean and free of visible mold or scale buildup? Yes / No 20 pts
Are all equipment gauges and dials functional and easy to read? Yes / No 10 pts
Is the "Master Cleaning Schedule" signed off for all daily and weekly tasks? Yes / No 25 pts
Are shelving units in the dish area clean and organized? Yes / No 10 pts
Sanitation Level: Rating
- Immaculate 25 pts
- Satisfactory 12 pts
- Unsanitary 0 pts

Are all cleaning chemicals stored in a designated area away from food? Yes / No 45 pts
Are all spray bottles clearly labeled with their contents? Yes / No 20 pts
Are MSDS (Material Safety Data Sheets) accessible for all chemicals on-site? Yes / No 20 pts
Is the pest control log current with no active sightings reported? Yes / No 40 pts
Are exterior doors kept closed or screened to prevent pest entry? Yes / No 15 pts
Are there no signs of gnaw marks, droppings, or nesting material? Yes / No 40 pts
Are floor-to-wall junctions clean and free of food debris? Yes / No 15 pts
Are chemical test strips available for checking sanitizer concentrations? Yes / No 20 pts
Is the grease trap being serviced according to the scheduled frequency? Yes / No 25 pts
Are personal medications stored in a separate, locked box away from food? Yes / No 15 pts
Safety/Pest Rating: Rating
- Fully Compliant 30 pts
- Minor Issues 15 pts
- High Risk 0 pts

Are all emergency exits completely unobstructed and clearly marked? Yes / No 50 pts
Are fire extinguishers (Class K and ABC) charged, tagged, and accessible? Yes / No 40 pts
Is the Ansul fire suppression system within its inspection date? Yes / No 40 pts
Are the kitchen floors free of grease, standing water, and trip hazards? Yes / No 30 pts
Is the electrical panel clear (3ft clearance) and unobstructed? Yes / No 25 pts
Are "Wet Floor" signs available and utilized during cleaning/spills? Yes / No 15 pts
Is the first aid kit fully stocked and accessible to all staff? Yes / No 20 pts
Are gas lines and shut-off valves clearly accessible and marked? Yes / No 20 pts
Is the exterior dumpster area clean and are lids kept closed? Yes / No 10 pts
Are employees trained on the proper use of fire extinguishers? Yes / No 20 pts
Overall Facility Rating: Rating
- Safe/Secure 30 pts
- Minor Deficiencies 15 pts
- Hazardous 0 pts
Final audit summary: Comments