BOH Biweekly Audit Checklist

This Back of House biweekly audit checklist helps restaurant teams assess kitchen cleanliness, organization, and safety across expo, line, and general prep areas. It covers sanitation practices, handwashing stations, restroom standards, pest control, wet floor signage, and fire safety including hood systems, Ansul caps, and extinguishers. Verify equipment condition for ovens, fryers, pasta cookers, and heat lamps; ensure dish machines are clean, at proper temperatures, and chemicals are tested. Review cold storage and refrigeration for temperature control, gaskets, thermometers, labeling, FIFO, and product dating. Inspect walk-ins, freezers, ice machines, and storage rooms for cleanliness and organization. Confirm staff knowledge of recipes, holding temperatures, allergens, and presentation. Include management forms such as line checks, cooler logs, inventory, and waste logs, plus optional random dish ratings.