Use this floor certification checklist to audit restaurant operations across food quality, sanitation, guest service, cleanliness, and safety. Verify equipment temperatures and holding times, cooking and transfer procedures, bun toasting standards, hot holding and fry station practices, and proper labeling and rotation. Reinforce hygiene, double hand washing, correct sanitizer use, three-compartment sink steps, and contamination prevention. Evaluate guest service behaviors, headset use, check-back procedures, and lobby coverage. Track cleanliness at defined intervals and assess manager leadership, planning, uniforms, and overall appearance to maintain consistent standards each shift.
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