HTML Preview Restaurant Kitchen Cleaning Schedule page number 1.
Attachment C, DJJ 9.3
Rev. 2/25/16
DAILY
KITCHEN CHECKLIST
Week of: Mon: through Sun:
DAILY OR AFTER EACH USE
INITIALS
**Use N/A when the item is not applicable. Do not leave blank.
**Use W/O when a work order is pending. Do not leave blank.
Mon
Tue
Wed
Thu
Fri
Sat
Sun
1.
All dishes, pots, pans and utensils are cleaned and stored
properly after each meal and snack.
2.
Freezer, ref rigerator and dishwasher temperatures are
checked and recorded.
3. All sinks are cleaned & sanitized after use.
4. All work counters are cleaned & sanitized after use.
5. Can opener is cleaned & sanitized after each use.
6. Steam table is cleaned & sanitized after each use.
7. Dishwasher is cleaned after each use.
8.
Tray return window and surrounding area is cleaned after each
use.
9. Trash can is emptied and cleaned after each meal.
10. Bathroom is cleaned daily or as needed.
11. Dish cloths are washed at the end of each day.
12. Sweep floors after meals and mop daily.
13. Oven spills are cleaned and ovens are turned off.
14. Food service employees wear hair restraints and clean clothing
and keep hands clean and free of any open sores or infections
that could spread to food.
15. Clean ice machine exterior.
16. All tools cleaned, locked and inventoried.
17. Clean steamer and steam table after each use.
18. Clean mixer after each use. Cover.
19. Clean receiving dock.
20. Clean & sanitize slicer. Cover
21. Foods thawed appropriately.
22. Foods cooled appropriately.
23. Chemical stored away from food.