Restaurant Quality Assurance Checklist Download as PDF Digitalize this paper form now
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Cut inspection time by 50% Uncover more issues and solve them 4x faster Select from over 4000 expert-proofed templates Restaurant Quality Assurance Checklist (page name not set) 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 Yes No N/A Non-Potentially Hazardous Foods within code date Yes No N/A Potentially Hazardous Foods within code date Yes No N/A Food approved and name labeled properly Yes No N/A Food items stored properly Yes No N/A Food contact items properly stored Yes No N/A Partners do not contact ready-to-eat foods or food contact surfaces with bare hands Yes No N/A Partner food labeled, stored properly, and no eating/drinking in food storage/prep areas Yes No N/A Ice and ice utensils protected in Bar/CBS area and/or BoH area Yes No N/A Proper handwashing taking place at appropriate times Yes No N/A Hand sinks are accessible and used properly Yes No N/A All hand sinks properly stocked and soap/paper towel dispenser functioning properly Yes No N/A Partners uniforms maintained clean/hair properly restrained (per jurisdictional requirements) Yes No N/A Partner not working while ill Yes No N/A Partner non-food personal belongings stored separately from food storage areas and not left overnight Yes No N/A Wiping Cloth Usage and Sanitization Sanitizer present/strength at proper concentration/proper test strips available Yes No N/A In-use wiping cloths properly stored Yes No N/A Approved scouring pad in use Yes No N/A Beverage/Food Preparation Steaming thermometers in use/calibrated correctly Yes No N/A Thermocouple present and properly working Yes No N/A Steamed milk ≥150°F(65.5°C) and is not resteamed Yes No N/A Potentially hazardous food(PHF) is not stored at room temperature Yes No N/A Refrigeration and Cold Storage Refrigerated PHF ≤41°F (4°C) Yes No N/A Refrigeration units ≤41°F (4°C) Yes No N/A Hanging thermometer/temp readout present where required Yes No N/A Condiment bar carafes ≤41°F (4°C) Yes No N/A Refrigeration ventilation maintained Yes No N/A Chemical Storage and Usage Only approved chemicals present Yes No N/A Chemicals properly labeled/stored Yes No N/A Permits and Certifications Permit/Food service license to operate available as required by jurisdiction Yes No N/A Partner food safety training adequate as required Yes No N/A Proper documentation/signage available Yes No N/A Temperature logs complete in Duty Roster Yes No N/A Dishwashing sink compartments labeled and followed properly Yes No N/A Correct amount of detergent for each mechanical dishwasher load Yes No N/A Dishmachine rinse water is properly maintained for sanitizing dishes Yes No N/A Hot water available in store Yes No N/A Cleanliness CLEANLINESS Trash in store disposed of as needed Yes No N/A Evidence of rodents Yes No N/A Evidence of flying insects Yes No N/A Evidence of cockroaches Yes No N/A No evidence of ants Yes No N/A BOH area floors/drains maintained clean Yes No N/A BoH area walls/ceilings maintained clean/lights functioning Yes No N/A BoH equipment maintained and clean Yes No N/A Mop area maintained and clean Yes No N/A BoH dish area/hand sink/storage areas maintained and clean Yes No N/A Restrooms/Toilet floors/walls/ceiling maintained/lights functioning Yes No N/A Restrooms/Toilet fixtures maintained Yes No N/A Customer area floors maintained Yes No N/A Customer area walls/ceilings maintained and lights functioning Yes No N/A Condiment bar maintained Yes No N/A Customer area furnishings maintained Yes No N/A Exterior area maintained Yes No N/A Bar area/Food Station/CBS floors maintained clean Yes No N/A Bar area/Food Station/CBS walls and ceiling maintained clean/lights functioning Yes No N/A Bar/Brewing area equipment maintained clean Yes No N/A CBS equipment maintained clean Yes No N/A Food Station equipment maintained and clean Yes No N/A Pastry and Refrigerated Display Case maintained clean Yes No N/A FoH Dish area/hand sink/storage areas maintained clean Yes No N/A Customer area furnishings maintained in good repair Yes No N/A Bar/CBS/Food Station counters maintained clean Yes No N/A Facilities FACILITIES Restrooms floors/walls/ceilings in good repair (which restroom) Yes No N/A Restrooms fixtures in good repair Yes No N/A Floor in good repair in FoH Yes No N/A Walls in good repair in FoH Yes No N/A Ceiling in good repair in FoH Yes No N/A Cabinetry/shelving in customer area in good repair Yes No N/A Condiment bar in good repair Yes No N/A Heavy, High, or Hazardous cleaning service items meet standards Yes No N/A Awnings/soffit/drive thru equipment in good repair Yes No N/A Building entrances maintained in good repair and rodent proof Yes No N/A Sink/Dipper well/ice bin/drain pan sealed to counter Yes No N/A Counter tops in good repair Yes No N/A Cabinetry in the bar area in good repair Yes No N/A Floors in good repair in BoH Yes No N/A Walls in good repair in BoH Yes No N/A Ceiling in good repair in BoH Yes No N/A Ice machine in good repair Yes No N/A Refrigeration in good repair (indicate which refrigerator) Yes No N/A Flex drain hose not placed in sewer pipe Yes No N/A Plumbing in good repair Yes No N/A No sewage back up in facility Yes No N/A
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.