Daily Kitchen Sanitation Checklist
Ensure a spotless & safe kitchen! Download our Daily Kitchen Sanitation Checklist - essential for hospitality businesses. Boost food safety, prevent costly fines, and impress guests with a pristine environment. Free, printable checklist for restaurants, hotels, and catering services.
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Dishwashing & Silverware
Verification of proper dishwashing procedures and utensil cleanliness.
Dishwasher Water Temperature (°F)
Dishwasher Sanitizer Concentration (ppm)
Dishwashing Machine Operation
Dishware Appearance
Silverware Appearance
Notes/Comments on Dishwashing (e.g., unusual issues)
Food Storage & Refrigeration
Ensuring proper food storage temperatures and labeling.
Refrigerator Temperature (Fahrenheit)
Freezer Temperature (Fahrenheit)
Date Labeling System Used?
Notes on Food Item Rotation/Discarded Items
Dry Storage Area Condition?
Check for Correct Storage of the Following (select all that apply):
Date of Last Deep Clean of Refrigerators
Food Packaging Condition?
Work Surfaces & Equipment
Cleaning and sanitizing all work surfaces and kitchen equipment.
Dishwasher Water Temperature (Fahrenheit)
Oven Temperature Calibration Verified (Fahrenheit)
Stove Top Grease Level
Prep Surface Condition (Cutting Boards, Counters)
Notes on equipment cleaning (e.g., specific equipment requiring extra attention)
Mixer/Blender Condition
Refrigerator Temperature (Fahrenheit)
Floor & Waste Management
Maintaining a clean and sanitary floor and managing waste appropriately.
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)
Number of Grease Traps Checked (If Applicable)
Notes on Grease Trap Condition (if applicable)
Waste Disposal Compliance
Handwashing & Personal Hygiene
Confirming adherence to handwashing protocols and personal hygiene practices.
Last Handwashing Time
Handwashing Technique Observed
Number of Staff Handwashes Observed
Cleanliness of Handwashing Sinks
Availability of Hand Soap/Sanitizer
Notes on Handwashing/Hygiene Observations (if any)
Pest Control
Observing for and addressing any signs of pest activity.
Evidence of Rodents?
Evidence of Insects?
If 'Other' insect observed, please describe:
Number of traps checked today:
Trap Status (Check all that apply):
Describe any unusual findings or concerns:
Last Professional Pest Control Service Date:
Chemical Management
Proper handling and storage of cleaning chemicals.
Quantity of Dish Soap Remaining (Gallons)
Quantity of Sanitizer Remaining (Gallons)
Sanitizer Solution Strength (Check with Test Strips)
Bleach/Quaternary Solution Used Today?
Notes on Chemical Usage or Issues (e.g., leaks, spills)
Date of Last Chemical Inventory
SDS (Safety Data Sheet) readily accessible?
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