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Critical Walkthrough Checklist

by Robert Watlington, from the Community

This critical walkthrough checklist helps restaurant managers verify daily food safety and operations. It covers proper food storage and labeling, sanitation buckets with test strip checks, dish machine cleanliness and sanitizer verification, hand sink hygiene and supplies, and restroom cleanliness with hot water checks. It includes temperature monitoring via Mocreo sensors, no wet nesting for clean dishes, correct thawing in prep sinks, safe chemical storage, and glove use with handwashing to prevent cross-contamination. Manager duties include assessing prep levels, assisting teams, organizing catering orders, and documenting completion with a manager sign-off.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

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by Mitch Huff, from the Community
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Use this Restaurant Cleanliness Walkthrough to inspect front and back of house. Check floors, walls, lighting, windows, vents, trash, restrooms, food prep surfaces, equipment, refrigeration temperatures, dishwashing, labeling and dating, storage, cutting boards, allergy controls, handwashing stations, uniforms and hair restraints. Verify weekly temperature and sanitizer logs, proper chemical storage, pest-free dry storage, and stocked first-aid kits to maintain hygiene and food safety.
by Andrew Kinnear, from the Community
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Alexis' Area Leaders Walkthrough
This restaurant food safety walkthrough helps area leaders assess high, medium, and low risk violations across operations. Review critical items like food temperature control, proper cooking, employee health and handwashing, pest activity, hot water availability, sewage and toilet status, and sanitizer readiness. Verify dishwashing procedures, labeling and storage, thawing, cleaning and sanitizing of food contact surfaces and equipment, WIC hierarchy, hand sink access and temperature, and chemical labeling. Check non-food contact cleanliness, grease build-up, vents, drains, gaskets, soda nozzles, tools, lighting, thermometers, and overall hygiene to maintain compliance and guest safety.
by Ana Flores, from the Community
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Critical Walkthrough Checklist

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