Staff Name: Kitchen Name: Date: 1. Staff Readiness Staff members present and on time? YesNo If No, add details to Notes. Team meeting completed, discussing the day's menu and any special updates? YesNo If No, add details to Notes. Are all staff dressed in clean uniforms, with hair tied back and appropriate footwear? YesNo If No, add details to Notes. 2. Facility Inspection Check the cleanliness of the kitchen. Are all surfaces (tables, counters, equipment) sanitized and free of debris? YesNo If No, add details to Notes. Equipment Check. Is all cooking equipment (ovens, fryers, grills) clean and functioning properly? YesNo If No, add details to Notes. Are all utensils and kitchen tools clean and in good condition? YesNo If No, add details to Notes. 3. Food Storage Inspection Cold Food Storage Are all cold food items stored at or below 5ºC (41ºF)? YesNo If No, add details to Notes. Is all the food properly covered and labeled with dates? YesNo If No, add details to Notes. Frozen Food Storage Are all frozen food items stored at or below -18ºC (0ºF)? YesNo If No, add details to Notes. Are all freezers functioning properly and not overpacked? YesNo If No, add details to Notes. Hot Food Storage Are all hot food items maintained at or above 60ºC (140ºF)? YesNo If No, add details to Notes. Are all food holding equipment (e.g., hot boxes, steam tables) preheated and ready for service? YesNo If No, add details to Notes. PS: Do hourly food probes to check temperatures and record. 4. Inventory Check Have inventory levels of food supplies and beverages been reviewed? YesNo If No, add details to Notes. Are all neccessary ingredients for the day’s menu on hand? YesNo If No, add details to Notes. Have you Restocked items as needed from storage? YesNo If No, add details to Notes. 5. Hygiene Practices Ensure handwashing stations are stocked with soap and disposable towels? YesNo If No, add details to Notes. Verify that staff are aware of and practicing proper handwashing techniques? YesNo If No, add details to Notes. Check that personal protective equipment (PPE) is available for staff, if required? YesNo If No, add details to Notes. 6. Menu Preparation Have you prepared ingredients for the day’s menu? YesNo If No, add details to Notes. Have you setup food stations with necessary items and equipment for efficient service? YesNo If No, add details to Notes. Have you ensured that serving utensils and containers are clean and ready for use? YesNo If No, add details to Notes. 7. Health and Safety Compliance Have you ensured that fire extinguishers are accessible and properly inspected? YesNo If No, add details to Notes. Have you confirmed that first aid kits are fully stocked and easily accessible? YesNo If No, add details to Notes. Have you reviewed emergency procedures with staff, including evacuation plans? YesNo If No, add details to Notes. 8. Opening Tasks Have you ensured that all signage is visible and clean? YesNo If No, add details to Notes. Have all lights been tested and any necessary electronic equipment (registers, POS systems) as well? YesNo If No, add details to Notes. 9. Add All Notes Below: