This BOH LAGO biweekly audit checklist helps restaurant teams systematically review back-of-house standards. It covers kitchen cleanliness and organization, expo and line areas, equipment maintenance, dishwashing, cold storage and refrigeration, storage practices, FIFO and labeling, food safety temperatures, pest prevention, sanitation, presentation and staff hygiene, station and dish knowledge, management forms, inventory, and menu updates. Use it to document compliance, identify issues, and maintain consistent quality and safety in daily kitchen operations.
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