This CFA MLK Daily Audit checklist helps quick-service restaurant teams verify critical food safety and operational standards across kitchen and front-of-house. Sections include Primary and Secondary stations, Prep, Dish Area, Walk-In and Freezer, Breading, and FOH bays. Prompts cover cold and hot holding temperatures for proteins and produce, sanitizer and dishwasher ranges, dating and labeling, equipment status, cleanliness, and waste area checks. Use it daily to document temps for cheeses, grilled items, mac and cheese, and produce, and to confirm Sani-Wipes availability, accurate timers, use-first clips, and air curtains. Support compliance, reduce risk, and maintain consistent quality each shift.
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