Daily Commercial Kitchen Maintenance Checklist

The Daily Commercial Kitchen Maintenance Checklist includes standard maintenance practices, equipment operation, food safety, and more for daily inspections.

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Daily Commercial Kitchen Maintenance Checklist



Fryers

1. Is the exterior wiped down with a soft cloth dampened in water and mild detergent or degreaser?


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2. Are fryer baskets cleaned with soap and water or in a dishwasher (if the dishwasher is safe)?


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Grills & Griddles

1. Are grills and griddles scraped off after use?


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2. Are clean drip trays emptied and cleaned with a degreaser?


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Ovens & Ranges

1. Are racks/grates brushed off and soaked in warm, soapy water?


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2. Are crumbs and other remnants brushed out from the interior?


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3. Are interior walls wiped down with a damped soft cloth? Use mild dish soap, if necessary.


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4. Are exterior surfaces wiped down with a soft cloth, warm water, and mild detergent?


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5. Is the flattop cleaned with a solution of warm water and mild detergent (if applicable)?


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6. Is debris removed from the vent?


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7. Are drip trays emptied and cleaned with a degreaser?


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8. Conveyor units only — Are remnants brushed off the conveyor belt with a brush?


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9. Cook and hold units only — Are shelves and racks removed and cleaned and are pans dripped in warm water and mild detergent?


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10. Deck units only — Are ash and debris inside the oven cleaned using a brush or scraper?


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11. Deck units only — Are debris removed and brushed off the cooking stone?


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Steamers, Kettles & Tilt Braising Pans

1. Is the unit cleaned with warm water, mild detergent, and a brush?


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2. Are drip trays empty and cleaned with mild detergent and warm water?


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3. Steam kettles only — Are external and interior surfaces wiped down with a soft cloth dampened in mild detergent and warm water?


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4. Tilt braising pans only — Are front, back, sides, and splash guards washed with a soft cloth, warm water, and mild detergent?


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Refrigeration

1. Is any debris removed from shelves and are any spills or moisture wiped down?


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2. Have you swept, vacuumed, and/or mopped walk-in refrigeration unit floors?


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3. Have the internal temperatures of each unit recorded?


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Food Prep Equipment (Processors, Grinders, Mixers, Slicers)

1. Are bowls, containers, and all attachments washed in warm water and mild detergent after use?


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2. Is the machine cleaned and based with warm water, mild detergent, and a soft cloth or small brush after use?


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3. Is the machine sanitized and dried after use?


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Warewashers

1. Is water drained from the unit?


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2. Did you remove and clean wash arms with warm water, mild detergent, and a soft cloth or brush?


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3. Did you remove and clean curtains with warm water, mild detergent, and a soft cloth or brush?


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4. Were the internal temperatures of each unit recorded?


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Beverage & Coffee Machines

1. Were the beverage dispenser nozzles soaked in sanitizing solution and scrubbed to remove syrup?


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General Maintenance

1. Were utensils, bowls, coffee pots, and other kitchen tools washed in warm water and soap after use?


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2. Were any spills on countertops, floors, walls, and equipment surfaces wiped throughout the day?


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3. Were cutting boards, utensils, countertops, and prep tables cleaned and disinfected throughout the day?


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4. Were the kitchen and pantry floors swept or vacuumed?


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5. Were the kitchen floors mopped with a cleaning solution or a degreasing agent?


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6. Were the washing stations and sinks cleaned out?


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7. Were soiled rags and linens placed in the laundry (separate from uniforms)?


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8. Were soiled uniforms placed in the laundry (separate from rags and linen)?


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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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