Back Area Kitchen Checklist for Hub Lounge

This daily lounge back area and kitchen checklist helps teams maintain food safety and operational standards across hub stations. It covers room temperature and ventilation, clean dry floors, organized utensils, working kitchen equipment, chiller and freezer temperature checks, clear drains, sealed waste disposal, and clean preparation tables. It includes food storage, wrapping and labeling, menu cycle adherence, and buffet monitoring. The dishwashing area section checks machine temperature, water stock, and records of loss and breakage. Staff grooming and uniforms are verified, along with briefings. Corridor checks ensure tidy trolleys and stored items. Use this template to standardize inspections and document compliance.