DAILY KITCHEN SANITATION CHECKLIST

Created by ChecklistGuro (https://checklistguro.com)


--- DISHWASHING & SILVERWARE ---
[ ] Dishwasher Water Temperature (°F)
[ ] Dishwasher Sanitizer Concentration (ppm)
[ ] Dishwashing Machine Operation (Operating Correctly, Needs Attention - Report to Supervisor)
[ ] Dishware Appearance (Spotless, Minor Water Spots, Food Residue - Re-wash, Visible Damage (Chips, Cracks))
[ ] Silverware Appearance (Spotless, Tarnished, Residue)
[ ] Notes/Comments on Dishwashing (e.g., unusual issues)

--- FOOD STORAGE & REFRIGERATION ---
[ ] Refrigerator Temperature (Fahrenheit)
[ ] Freezer Temperature (Fahrenheit)
[ ] Date Labeling System Used? (First In, First Out (FIFO), Date Rotation)
[ ] Notes on Food Item Rotation/Discarded Items
[ ] Dry Storage Area Condition? (Clean and Dry, Slight Moisture, Significant Moisture - Investigate)
[ ] Check for Correct Storage of the Following (select all that apply): (Raw Meats (bottom shelf), Dairy Products, Fruits & Vegetables, Ready-to-Eat Foods, Allergens – clearly labeled?)
[ ] Date of Last Deep Clean of Refrigerators
[ ] Food Packaging Condition? (Intact, Damaged - Review contents)

--- WORK SURFACES & EQUIPMENT ---
[ ] Dishwasher Water Temperature (Fahrenheit)
[ ] Oven Temperature Calibration Verified (Fahrenheit)
[ ] Stove Top Grease Level (Clean, Slightly Greasy, Greasy - Needs Cleaning)
[ ] Prep Surface Condition (Cutting Boards, Counters) (Clean & Sanitized, Needs Cleaning)
[ ] Notes on equipment cleaning (e.g., specific equipment requiring extra attention)
[ ] Mixer/Blender Condition (Clean & Dry, Slightly Damp, Needs Cleaning)
[ ] Refrigerator Temperature (Fahrenheit)

--- FLOOR & WASTE MANAGEMENT ---
[ ] Floor Debris - Rating (1-5, 1=Significant, 5=Spotless)
[ ] Describe any floor debris or spills observed and actions taken.
[ ] Number of Full Trash Bins
[ ] Trash Bin Types Emptied (Check all that apply) (General Waste, Recyclables, Compost, Grease/Oil)
[ ] Number of Grease Traps Checked (If Applicable)
[ ] Notes on Grease Trap Condition (if applicable)
[ ] Waste Disposal Compliance (Compliant, Minor Deviation, Major Deviation)

--- HANDWASHING & PERSONAL HYGIENE ---
[ ] Last Handwashing Time
[ ] Handwashing Technique Observed (Correct (20+ seconds, soap, warm water, proper drying), Needs Improvement, Incorrect)
[ ] Number of Staff Handwashes Observed
[ ] Cleanliness of Handwashing Sinks (Clean & Sanitary, Needs Cleaning, Unacceptable)
[ ] Availability of Hand Soap/Sanitizer (Fully Stocked, Low Stock, Empty)
[ ] Notes on Handwashing/Hygiene Observations (if any)

--- PEST CONTROL ---
[ ] Evidence of Rodents? (No, Droppings Found, Gnaw Marks, Live Rodent Sighting)
[ ] Evidence of Insects? (No, Ants, Cockroaches, Flies, Other (Specify))
[ ] If 'Other' insect observed, please describe:
[ ] Number of traps checked today:
[ ] Trap Status (Check all that apply): (No Catches, One Catch, Multiple Catches, Trap Needs Resetting)
[ ] Describe any unusual findings or concerns:
[ ] Last Professional Pest Control Service Date:

--- CHEMICAL MANAGEMENT ---
[ ] Quantity of Dish Soap Remaining (Gallons)
[ ] Quantity of Sanitizer Remaining (Gallons)
[ ] Sanitizer Solution Strength (Check with Test Strips) (Within Acceptable Range, Too Weak - Adjust Dilution, Too Strong - Adjust Dilution)
[ ] Bleach/Quaternary Solution Used Today? (Yes, No)
[ ] Notes on Chemical Usage or Issues (e.g., leaks, spills)
[ ] Date of Last Chemical Inventory
[ ] SDS (Safety Data Sheet) readily accessible? (Yes, No)

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