Restaurant Kitchen Cleaning Checklist - Daily

Use this daily Restaurant Kitchen Cleaning Checklist to ensure hygiene and compliance, efficiently maintaining cleanliness in the kitchen environment.

Restaurant Kitchen Cleaning Checklist - Daily



Fryers

1. Is the grease drained from the fryer?


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2. Is the interior scrubbed down?


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3. Is any food residue removed from the drain line?


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4. Is the exterior wiped down?


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Griddles

1. Is any remaining grease or food scraped off?


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2. Are the manufacturer’s cleaning instructions followed?


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3. Is the waste drawer emptied?


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Flattops

1. Is the surface of food and grease buildup scraped?


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2. Are the manufacturer’s cleaning instructions followed?


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Ranges

1. Is excess food and grease buildup scraped off with a degreaser, components removed and washed, allowed to air dry, and then reassembled?


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Steam Tables

1. Is the well of water drained?


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2. Is the entire table scrubbed with a mild detergent, rinsed, and allowed to air dry?


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Vent Hoods

1. Are stains and grease buildup wiped away with a damp cloth, and polished if necessary?


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Grease Traps

1. Is water and grease removed?


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2. Are the grease traps scraped clean?


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3. Are the grease traps wiped with a dry cloth to soak up any remaining liquid?


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Dishwasher Hood Filters

1. Is the filter removed from the hood, and soaked in a mix of hot water and detergent?


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2. Is the filter scrubbed and allowed to air dry?


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Utensils

1. Is pre-soaking done if necessary?


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2. Are they rinsed?


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3. Are they placed inside the dishwasher?


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4. Is any residual soap sprayed off?


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Glassware

1. Is pre-soaking done if necessary?


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2. Are they rinsed?


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3. Are they placed inside the dishwasher?


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4. Is any residual soap sprayed off?


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Flatware

1. Is pre-soaking done if necessary?


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2. Are they rinsed?


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3. Are they placed inside the dishwasher?


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4. Is any residual soap sprayed off?


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Smallwares

1. Is pre-soaking done if necessary?


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2. Are they rinsed?


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3. Are they placed inside the dishwasher?


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4. Is any residual soap sprayed off?


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Disinfect/Sanitize All Surfaces And Areas

1. Are sinks cleaned, sprayed with sanitizing solution, and the sanitizer label instructions followed?


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2. Is the drain cover cleaned, the drain scrubbed with a drain brush, and rinsed with water?


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3. Are the entire surface and components washed, wiped, and sanitized?


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4. Is the dispenser washed, and the nozzle removed, soaked, and sanitized?


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5. Are countertops and prep areas cleaned, surfaces sprayed with a food-safe sanitizing solution, and wiped with a dry towel?


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Cutting Boards

1. Is a cleaning solution chosen that won’t harm the material?


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2. Are the cleaning product’s instructions followed?


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3. Is the cutting board allowed to air dry?


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Waste Disposal Areas

1. Is trash taken out when bins are full and are surfaces disinfected with a cleaning solution?


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Wash

1. Are both sides of the floor mats scrubbed with water and soap, hosed down, and hung to dry?


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2. Are towels run through a normal washing and drying cycle?


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3. Are aprons run through a normal washing and drying cycle?


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Spot Clean

1. Are gas pipes brushed to remove any buildup and wiped down with a damp cloth?


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2. Are water hoses wiped down with a damp cloth?


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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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