Checklist template

Commercial Kitchen

A ready-to-use checklist with 75 items in 6 sections, covering Receiving and Storage, Cold and Frozen Storage, Prep Area and Food Safety, Cooking and Hotline, Dish Pit and Chemical Safety, Safety and Fire Compliance. Use it as-is in Bindy, or adapt it to your own standards in minutes.

  • 6 Sections
  • 75 Items
  • 69 Yes / No checks
  • 5 Scored ratings
  • 1445 Points

Use this template How audits work

1. Receiving and Storage 11 items

  1. Are all food deliveries inspected for quality and temperature upon arrival? Yes / No 20 pts
  2. Is the loading dock and receiving area clean and free of debris? Yes / No 10 pts
  3. Are all items stored at least 6 inches off the floor? Yes / No 15 pts
  4. Is the FIFO (First-In, First-Out) rotation strictly followed? Yes / No 20 pts
  5. Are all food containers clearly labeled with contents and dates? Yes / No 20 pts
  6. Are dry storage areas cool, dry, and well-ventilated? Yes / No 10 pts
  7. Is the storage area free of personal items and non-food chemicals? Yes / No 15 pts
  8. Are shelving units clean and free of rust or debris? Yes / No 10 pts
  9. Are bulk ingredients stored in food-grade, lidded containers? Yes / No 15 pts
  10. Is the inventory count accurate according to the manifest? Yes / No 10 pts
  11. Storage organization: Rating
    • Fully Compliant 15 pts
    • Needs Reorganization 7 pts
    • Non-Compliant 0 pts

2. Cold and Frozen Storage 12 items

  1. Are walk-in refrigerator temperatures at or below 41°F (5°C)? Yes / No 30 pts
  2. Are freezer temperatures at or below 0°F (-18°C)? Yes / No 30 pts
  3. Are external temperature logs current and filled out twice daily? Yes / No 20 pts
  4. Is raw meat stored on the bottom shelves to prevent cross-contamination? Yes / No 40 pts
  5. Are refrigerator gaskets clean and in good repair (no cracks)? Yes / No 10 pts
  6. Are all prepared foods covered and dated with "use-by" labels? Yes / No 20 pts
  7. Are internal thermometers present and easily visible? Yes / No 10 pts
  8. Is the floor of the walk-in clean and free of spills? Yes / No 15 pts
  9. Are fan guards and evaporator coils clean and dust-free? Yes / No 10 pts
  10. Is there adequate air circulation (no over-packing)? Yes / No 15 pts
  11. Are light fixtures in cold storage shatterproof or shielded? Yes / No 10 pts
  12. Cold chain integrity: Rating
    • Excellent 25 pts
    • Marginal 12 pts
    • Critical Failure 0 pts

3. Prep Area and Food Safety 13 items

  1. Are all staff members wearing clean uniforms and hair restraints? Yes / No 15 pts
  2. Is handwashing performed at the designated sink after every task? Yes / No 40 pts
  3. Are cutting boards color-coded for specific food types? Yes / No 20 pts
  4. Are prep tables sanitized between different food groups? Yes / No 25 pts
  5. Are knives sharp and stored in a sanitized rack/magnetic strip? Yes / No 10 pts
  6. Is the concentration of sanitizer solution tested and logged? Yes / No 20 pts
  7. Are wiping cloths stored in sanitizer buckets when not in use? Yes / No 15 pts
  8. Are frozen foods thawed safely (in fridge or under cold water)? Yes / No 25 pts
  9. Are staff members free of jewelry and nail polish? Yes / No 10 pts
  10. Is the prep sink used exclusively for food (no handwashing)? Yes / No 20 pts
  11. Are disposable gloves changed when contaminated? Yes / No 20 pts
  12. Is the area free of any presence of pests or droppings? Yes / No 50 pts
  13. Food prep sanitation: Rating
    • Immaculate 30 pts
    • Average 15 pts
    • High Risk 0 pts

4. Cooking and Hotline 13 items

  1. Are internal cooking temperatures verified with a calibrated thermometer? Yes / No 30 pts
  2. Are hot holding temperatures maintained at or above 135°F (57°C)? Yes / No 30 pts
  3. Is the ventilation hood clean and free of grease buildup? Yes / No 25 pts
  4. Are grease filters in place and cleaned daily? Yes / No 20 pts
  5. Are cooking surfaces (grills, burners) free of carbon buildup? Yes / No 15 pts
  6. Are floor drains clear and free of standing water? Yes / No 15 pts
  7. Are tasting spoons used only once and then sanitized? Yes / No 20 pts
  8. Is all cooking equipment functional and in good repair? Yes / No 10 pts
  9. Are gas lines and connections secure and leak-free? Yes / No 25 pts
  10. Are plate garnishes stored in a clean, chilled area? Yes / No 10 pts
  11. Is the heating/cooling equipment cycled for optimal performance? Yes / No 10 pts
  12. Are under-counter reach-ins holding at correct temperatures? Yes / No 20 pts
  13. Hotline operational status: Rating
    • Ready/Professional 20 pts
    • Marginal 10 pts
    • Unsafe 0 pts

5. Dish Pit and Chemical Safety 12 items

  1. Is the three-compartment sink set up (Wash, Rinse, Sanitize)? Yes / No 25 pts
  2. Does the dishwasher reach a minimum sanitizing temp of 180°F? Yes / No 30 pts
  3. Are all chemicals clearly labeled and stored in a separate area? Yes / No 25 pts
  4. Are Safety Data Sheets (SDS) accessible to all staff? Yes / No 20 pts
  5. Are clean dishes air-dried before being stacked? Yes / No 15 pts
  6. Is the grease trap maintained and odor-free? Yes / No 20 pts
  7. Are trash bins emptied frequently and lids kept closed? Yes / No 10 pts
  8. Are floor mats cleaned and sanitized daily? Yes / No 10 pts
  9. Are chemicals dispensed using a proper titration system? Yes / No 15 pts
  10. Is the dish area floor free of standing water and debris? Yes / No 10 pts
  11. Are broken glass buckets available and labeled? Yes / No 10 pts
  12. Are mops and brooms hung up and stored off the floor? Yes / No 10 pts

6. Safety and Fire Compliance 14 items

  1. Are all emergency exits completely unobstructed? Yes / No 50 pts
  2. Is the Ansul/Fire Suppression system current on inspections? Yes / No 50 pts
  3. Are fire extinguishers (Class K) charged and tagged? Yes / No 30 pts
  4. Is a fully stocked First Aid kit and Burn Kit accessible? Yes / No 20 pts
  5. Are electrical panels clear with 3ft of clearance? Yes / No 25 pts
  6. Are wet floor signs available and used appropriately? Yes / No 15 pts
  7. Is the floor free of cracks, holes, or trip hazards? Yes / No 15 pts
  8. Are gas shut-off valves clearly marked and accessible? Yes / No 25 pts
  9. Are anti-fatigue mats in good repair and clean? Yes / No 10 pts
  10. Is the kitchen temperature maintained for staff safety? Yes / No 10 pts
  11. Are employee rights and safety posters displayed? Yes / No 5 pts
  12. Is the lighting adequate for safe knife work and cleaning? Yes / No 15 pts
  13. Overall safety compliance: Rating
    • Fully Compliant 30 pts
    • Minor Deficiencies 15 pts
    • Immediate Hazard 0 pts
  14. Final audit summary: Comments

About this template

This checklist is part of the Bindy template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In Bindy you can add photos, assign corrective actions, require sign-off and compare results across sites.

Categories

Related templates

← All templates

Brand standards

At every site, every time

Start Free Contact us