Use this floor certification checklist to evaluate restaurant operations across food quality, sanitation, guest service, and cleanliness. Sections cover temperature control, holding times, cross-contamination prevention, dishwashing, sanitizer concentration, workstation hygiene, and spill prevention. Front-of-house items include greeting standards, order accuracy, suggestive selling, lobby upkeep, restrooms, and drive-thru areas. Management criteria address leadership, pre-shift planning, team communication, and uniform compliance. Capture notes, photos, corrective actions, and signatures to ensure consistent, safe, and high-quality service every shift.
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