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Restaurant Quality Assurance Checklist

A restaurant quality assurance checklist is a document used by restaurant managers and owners to assess the quality of their operations. This checklist outlines areas of the restaurant that need to be reviewed to ensure food safety, hygiene, customer service, and more.

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Restaurant Quality Assurance Checklist

Food Safety

FOOD SAFETY

Food and Single Use Item Protection and Storage

In-use smallwares/equipment food contact surfaces, approved, clean and in good repair

Non-Potentially Hazardous Foods within code date

Potentially Hazardous Foods within code date

Food approved and name labeled properly

Food items stored properly

Food contact items properly stored

Partners do not contact ready-to-eat foods or food contact surfaces with bare hands

Partner food labeled, stored properly, and no eating/drinking in food storage/prep areas

Ice and ice utensils protected in Bar/CBS area and/or BoH area

Hygiene

Proper handwashing taking place at appropriate times

Hand sinks are accessible and used properly

All hand sinks properly stocked and soap/paper towel dispenser functioning properly

Partners uniforms maintained clean/hair properly restrained (per jurisdictional requirements)

Partner not working while ill

Partner non-food personal belongings stored separately from food storage areas and not left overnight

Wiping Cloth Usage and Sanitization

Sanitizer present/strength at proper concentration/proper test strips available

In-use wiping cloths properly stored

Approved scouring pad in use

Beverage/Food Preparation

Steaming thermometers in use/calibrated correctly

Thermocouple present and properly working

Steamed milk ≥150°F(65.5°C) and is not resteamed

Potentially hazardous food(PHF) is not stored at room temperature

Refrigeration and Cold Storage

Refrigerated PHF ≤41°F (4°C)

Refrigeration units ≤41°F (4°C)

Hanging thermometer/temp readout present where required

Condiment bar carafes ≤41°F (4°C)

Refrigeration ventilation maintained

Chemical Storage and Usage

Only approved chemicals present

Chemicals properly labeled/stored

Permits and Certifications

Permit/Food service license to operate available as required by jurisdiction

Partner food safety training adequate as required

Proper documentation/signage available

Temperature logs complete in Duty Roster

Dishwashing

Dishwashing sink compartments labeled and followed properly

Correct amount of detergent for each mechanical dishwasher load

Dishmachine rinse water is properly maintained for sanitizing dishes

Hot water available in store

(check name not set)

Cleanliness

CLEANLINESS

Trash Handling

Trash in store disposed of as needed

Pest Control

Evidence of rodents

Evidence of flying insects

Evidence of cockroaches

No evidence of ants

Cleanliness of facility

BOH area floors/drains maintained clean

BoH area walls/ceilings maintained clean/lights functioning

BoH equipment maintained and clean

Mop area maintained and clean

BoH dish area/hand sink/storage areas maintained and clean

Restrooms/Toilet floors/walls/ceiling maintained/lights functioning

Restrooms/Toilet fixtures maintained

Customer area floors maintained

Customer area walls/ceilings maintained and lights functioning

Condiment bar maintained

Customer area furnishings maintained

Exterior area maintained

Bar area/Food Station/CBS floors maintained clean

Bar area/Food Station/CBS walls and ceiling maintained clean/lights functioning

Bar/Brewing area equipment maintained clean

CBS equipment maintained clean

Food Station equipment maintained and clean

Pastry and Refrigerated Display Case maintained clean

FoH Dish area/hand sink/storage areas maintained clean

Customer area furnishings maintained in good repair

Bar/CBS/Food Station counters maintained clean

Facilities

FACILITIES

Restrooms floors/walls/ceilings in good repair (which restroom)

Restrooms fixtures in good repair

Floor in good repair in FoH

Walls in good repair in FoH

Ceiling in good repair in FoH

Cabinetry/shelving in customer area in good repair

Condiment bar in good repair

Heavy, High, or Hazardous cleaning service items meet standards

Awnings/soffit/drive thru equipment in good repair

Building entrances maintained in good repair and rodent proof

Sink/Dipper well/ice bin/drain pan sealed to counter

Counter tops in good repair

Cabinetry in the bar area in good repair

Floors in good repair in BoH

Walls in good repair in BoH

Ceiling in good repair in BoH

Ice machine in good repair

Refrigeration in good repair (indicate which refrigerator)

Flex drain hose not placed in sewer pipe

Plumbing in good repair

No sewage back up in facility

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Ensuring Restaurant Quality: A Comprehensive Restaurant Quality Assurance Checklist for Success

A quality assurance audit evaluates and improves a company's procedures to ensure that desired results are achieved. Specifically, a restaurant quality assurance checklist is a document used to ensure that all aspects of a restaurant are up to the expected standards. It can include checks on food safety, customer service, cleanliness, and overall satisfaction. The checklist can also include evaluations of equipment, supplies, and personnel.

It is important to have a quality assurance checklist in place to ensure that all standards are met and to make sure that customers receive the best possible experience. Having a checklist in place can help to ensure that the restaurant meets all regulations, which is essential for avoiding any legal issues. Additionally, the checklist can be used to identify areas where improvements can be made to further enhance the customer experience.

Please note that this checklist template is a hypothetical appuses-hero example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.