Checklist template

Restaurant - QSR | Burritos and Tacos

A ready-to-use checklist with 82 items in 7 sections, covering 1. Tortilla & Protein Prep, 2. Cold Line & Toppings (Cold Chain), 3. Hot Line & Holding, 4. Assembly & Cross-Contamination, 5. Dry Storage & Inventory, 6. Sanitation & Facility and more. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 7 Sections
  • 82 Items
  • 74 Yes / No checks
  • 7 Scored ratings
  • 768 Points

Use this template How audits work

1. 1. Tortilla & Protein Prep 12 items

  1. Is the tortilla press/steamer cleaned and free of carbon buildup? Yes / No 10 pts
  2. Are raw proteins (beef/chicken/pork) stored on the lowest cooler shelves? Yes / No 12 pts
  3. Is marinated meat labeled with a 24-hour "Use By" date? Yes / No 8 pts
  4. Are "Raw Only" designated pans and utensils used for marinating? Yes / No 10 pts
  5. Are proteins cooked to the required internal temperature (e.g., 74°C/165°F)? Yes / No 15 pts
  6. Is the grill/plancha scraped and cleaned between protein types? Yes / No 7 pts
  7. Are precooked proteins reheated to 74°C within 2 hours? Yes / No 10 pts
  8. Are cutting boards for cooked meats free of deep grooves? Yes / No 5 pts
  9. Is the steak/carnitas "shredding" area sanitized every 2 hours? Yes / No 8 pts
  10. Are staff wearing heat-resistant gloves when handling the press? Yes / No 5 pts
  11. Is the hood ventilation functional and pulling smoke/grease? Yes / No 10 pts
  12. Protein Safety: Rating
    • Compliant 10 pts
    • Risk Found 0 pts

2. 2. Cold Line & Toppings (Cold Chain) 12 items

  1. Is the cold well (Bain Marie) maintaining product at <4°C (40°F)? Yes / No 12 pts
  2. Are salsas and sour cream pans surrounded by ice or active cooling? Yes / No 10 pts
  3. Is the guacamole prepared in small batches and timed/labeled? Yes / No 10 pts
  4. Are lettuce and tomatoes washed in an approved antimicrobial wash? Yes / No 10 pts
  5. Is there zero "pitting" or ice buildup in the cold well units? Yes / No 5 pts
  6. Are pans swapped for clean ones rather than being "topped off"? Yes / No 10 pts
  7. Is the cheese shredded/stored in a way that prevents clumping/mold? Yes / No 8 pts
  8. Are tongs/spoons for dairy kept separate from salsa utensils? Yes / No 10 pts
  9. Are backup toppings in the reach-in cooler covered and dated? Yes / No 10 pts
  10. Is the digital thermometer used to probe the center of the salsa pans? Yes / No 10 pts
  11. Are cold line thermometers visible and accurate? Yes / No 5 pts
  12. Cold Chain Rating: Rating
    • Safe 10 pts
    • High Temp 0 pts

3. 3. Hot Line & Holding 12 items

  1. Are beans and rice held at a minimum of 60°C (140°F)? Yes / No 12 pts
  2. Are hot holding pans covered during slow periods to retain heat? Yes / No 7 pts
  3. Is the water level in the steam table at the correct "Full" line? Yes / No 10 pts
  4. Are rice batches rotated every 2–4 hours to prevent dryness? Yes / No 8 pts
  5. Is the "Taco Meat" stirred regularly to ensure even heating? Yes / No 10 pts
  6. Are hot-well dividers clean and free of old food debris? Yes / No 5 pts
  7. Are ladles/spoons sized correctly to ensure portion control? Yes / No 5 pts
  8. Are proteins discarded immediately once the hold time expires? Yes / No 12 pts
  9. Is there a "First-In-First-Out" rotation for all hot pans? Yes / No 10 pts
  10. Are temp logs for the hot line updated every 2 hours? Yes / No 12 pts
  11. Is the heating element free of lime/calcium buildup? Yes / No 7 pts
  12. Hot Hold Quality: Rating
    • Standard 10 pts
    • Fail 0 pts

4. 4. Assembly & Cross-Contamination 12 items

  1. Are staff changing gloves after touching a "restricted" item (e.g. trash)? Yes / No 15 pts
  2. Is the assembly board wiped clean between every 5 orders? Yes / No 8 pts
  3. Are burrito foils/wrappers stored in a clean, dust-free dispenser? Yes / No 5 pts
  4. Is the "Glove Only" policy enforced for final taco/burrito rolling? Yes / No 12 pts
  5. Are allergen-specific requests handled with a clean board/gloves? Yes / No 15 pts
  6. Are "Portion Cups" for sides clean and stored inverted? Yes / No 5 pts
  7. Is there zero contact between the "Scoop" and the customer's tortilla? Yes / No 10 pts
  8. Are quesadilla cutters cleaned and sanitized regularly? Yes / No 7 pts
  9. Is the "Salsa Bar" (if public) monitored and cleaned every 30 mins? Yes / No 10 pts
  10. Are "Double-Gloving" protocols followed for high-risk tasks? Yes / No 5 pts
  11. Is the assembly line floor free of dropped food/slip hazards? Yes / No 8 pts
  12. Assembly Integrity: Rating
    • Clean 10 pts
    • Messy 5 pts
    • Unsafe 0 pts

5. 5. Dry Storage & Inventory 11 items

  1. Are bags of rice and beans stored at least 6 inches off the floor? Yes / No 10 pts
  2. Are taco shells stored in a way that prevents breakage/crushing? Yes / No 5 pts
  3. Is the "Dry Zone" free of pests or evidence of nesting? Yes / No 15 pts
  4. Are opened spice/seasoning bags sealed with a clip? Yes / No 8 pts
  5. Is the avocado ripening area organized and ventilated? Yes / No 7 pts
  6. Are cleaning chemicals stored in a separate, lower-level area? Yes / No 12 pts
  7. Is the inventory "Expiry Log" updated for tortillas/chips? Yes / No 10 pts
  8. Are bulk oil containers stored with a drip tray? Yes / No 8 pts
  9. Is the "First-In-First-Out" (FIFO) system visible in dry storage? Yes / No 15 pts
  10. Are delivery boxes discarded (not used for food storage)? Yes / No 10 pts
  11. Inventory Grade: Rating
    • Organized 10 pts
    • Disorganized 0 pts

6. 6. Sanitation & Facility 11 items

  1. Is the 3-compartment sink setup correctly (Wash/Rinse/Sanitize)? Yes / No 15 pts
  2. Are "Quat" test strips used to verify sanitizer concentration? Yes / No 12 pts
  3. Is the grease trap manifest signed and within the 90-day window? Yes / No 10 pts
  4. Are restroom cleaning logs signed every 2 hours? Yes / No 8 pts
  5. Is the mop bucket stored with fresh water (not "gray" water)? Yes / No 7 pts
  6. Are high-touch surfaces (door handles/POS) sanitized hourly? Yes / No 10 pts
  7. Is the trash compactor area free of "leaching" liquids? Yes / No 8 pts
  8. Are floor drains clean and free of odors/fruit flies? Yes / No 12 pts
  9. Is the walk-in freezer free of "snow" on the evaporator? Yes / No 10 pts
  10. Are staff using the correct color-coded mops for the kitchen? Yes / No 8 pts
  11. Facility Score: Rating
    • Sanitary 10 pts
    • Needs Work 5 pts

7. 7. Accuracy & Order Experience 12 items

  1. Was the burrito rolled "tight" with no visible leaks/tears? Yes / No 15 pts
  2. Are "Modifications" (No Onions, Extra Cheese) 100% accurate? Yes / No 20 pts
  3. Is the bag packed with "Heavy Items" on the bottom? Yes / No 8 pts
  4. Did the customer receive the correct number of salsa packets? Yes / No 7 pts
  5. Was the order marked clearly (e.g., "Chicken" vs. "Steak")? Yes / No 10 pts
  6. Is the "Online Pickup" shelf organized and easy to find? Yes / No 10 pts
  7. Was the service speed within the 3-minute target? Yes / No 10 pts
  8. Did staff confirm the order at the hand-off? Yes / No 10 pts
  9. Are napkins and forks provided without being asked? Yes / No 5 pts
  10. Is the fountain drink area wiped dry and free of stickiness? Yes / No 5 pts
  11. Experience Rating: Rating
    • Excellent 10 pts
    • Average 5 pts
    • Failed 0 pts
  12. Final burrito & taco audit notes: 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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