Commercial Kitchen Cleaning Checklist - Daily

Use the Daily Commercial Kitchen Cleaning Checklist to cleanup your kitchen in accordance with HACCP, food safety, and other best practices.

Commercial Kitchen Cleaning Checklist - Daily



DAILY OR AFTER EACH USE

1. Are all dishes, pots, pans, and utensils cleaned and stored properly after each use?


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2. Are all HACCP files and food temperatures checked and completed?


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3. Are all sinks cleaned and sanitized after use?


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4. Are all work counters cleaned and sanitized after use?


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5. Is the can opener cleaned and sanitized after each use?


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6. Is the steam table cleaned and sanitized after each use?


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7. Is the dishwasher cleaned after each use?


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8. Are all deliveries checked and sorted away correctly, with use-by dates checked when applicable?


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9. Is the trash can emptied and cleaned after each meal?


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10. Is the bathroom cleaned daily or as needed?


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11. Are dishcloths washed at the end of each day?


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12. Is the floor swept after meals and mopped daily?


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13. Are oven spills cleaned, and ovens turned off?


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14. Do food service employees wear hair restraints and clean clothing, and do they keep their hands clean and free of any open sores or infections that could spread to food?


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15. Is the exterior of the ice machine cleaned?


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16. Are store rooms kept tidy?


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17. Is the mixer cleaned after each use and covered?


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18. Are foods thawed appropriately?


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19. Are foods cooled appropriately?


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20. Are chemicals stored away from food?


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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