Daily Kitchen Cleaning Log

This checklist has been designed to carry out for daily kitchen cleaning checks. Cleaning the kitchen daily is vital to avoid attracting insects and rodents and to maintain a clean and healthy environment in the commercial kitchen.

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Daily Kitchen Cleaning Log



Waste

1. Have all the external bins been clean and closed?


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2. Has the external waste area been tidied and free of grease, dirt and debris?


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3. Have designated smoking areas located away from any doors?


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4. Have all internal bins been cleaned, closed and regularly emptied?


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5. Is all the waste only in closed bins?


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Ambient Storage

1. Is all the food within the best before date?


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2. Is the food stock being regularly moved to avoid old stock piling up?


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3. Are the shelves easy to clean?


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4. Is all the food undamaged and edible?


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5. Are the shelves safe and not overloaded?


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6. Is all equipment and non-food items stored separately (no contact with food)?


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7. Is the store room clean with all lights working?


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8. Is all food stored appropriately?


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9. Is all the food sealed appropriately?


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Chilled / Frozen Food

1. Has it been ensured that there is no relabelling of food?


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2. Are all the thermometers in good working order?


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3. Has food that is past the expiration date been disposed?


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4. All frozen food in compliance with the food safety guidelines?


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5. Has all external packaging been removed?


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6. Are all seals in good working order?


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7. Is all food that is being defrosted refrigerated, covered and labelled appropriately?


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8. Are all interiors, surfaces and seals clean and in good condition?


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9. Are all the food items covered and labelled with a (best before) date?


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10. Has raw food and high-risk food been separated from other food items?


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11. Are fridges and freezers functioning correctly without any need for defrosting?


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Food Preparation Area

1. Is all food marked and within the best before date?


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2. Are disposable aprons and gloves used when for raw preparations?


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3. Are fridges and freezers working at appropriate temperatures?


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4. Are all food storage boxes and containers being deposited as recommended?


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5. Are cook matrices displayed and updated?


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6. Is all the equipment in good condition?


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7. Are all chopping boards in good conditions, easily accessible?


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8. Is all the equipment and work area clean, with no signs of contamination?


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9. Are all utensils including the grill brush washed after every use?


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10. Are all the utensils safe to use (no coatings coming off, broken handles, etc.)?


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11. Is appropriate PPE available in clean and good conditions?


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12. Is there a separate area designated for the preparation of raw meat and is it clearly marked?


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13. Are glasses in the kitchen deposited below food storage areas, preparation areas, etc.


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14. Has a fire blanket and a fire extinguisher available in the kitchen?


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15. Is the gas / electricity in the kitchen cut off point easily reachable and unobstructed?


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16. Are the kitchen floors clean, tidy and dry?


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Cleaning And Hygiene

1. Are colour coded clothes, devices and other equipment being used correctly?


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2. Have all food contact surfaces been cleaned and sanitised?


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3. Are all the floors, equipment and workplace free of grease, dirt or any other trash?


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4. Are only approved chemicals being used for cleaning?


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5. Is the dishwasher completely cleaned both inside and outside?


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6. Is sufficient cleaning equipment available and is it in good working order?


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7. Are vacuum cleaners, deck scrub and squeegee in a usable condition and thoroughly clean?


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8. Are glass surfaces clean and free of oils or stains?


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9. Are all sinks cleaned?


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10. Do sinks have adequate supplies of soap, disinfectants and paper towels?


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Extraction

1. Are all lights in the extractor working?


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2. Is the extractor working effectively?


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3. Is the extractor being cleaned and serviced regularly?


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4. Are the extractor filters clean and free of excessive grease / oil?


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Cellar

1. Is the cellar clean and organised?


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2. Are the couplers clean?


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3. Are all barrels within date and being turned regularly?


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4. If PPE can be used, is it being used when working in the cellar?


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5. Are full gas cylinders deposited upright and empty cylinders being stored upside down?


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Kitchen Due Diligence

1. Has all due diligence documentation been done and any shortcomings recorded?


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2. Are containers within date and being regularly turned?


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3. Is food properly cooled and stored/recorded in line with business policy?


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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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