This HOH facilities walkthrough checklist is designed for restaurant back-of-house inspections. It guides teams through cleaning and maintenance standards for dumpster areas, dry storage, dish and mop stations, prep areas, walk-in coolers and freezers, saute and fish stations, fryers, ovens, grills, broilers, and smallwares. It also verifies ventilation, lighting, shelving, and organization, plus safety practices including hot oil handling, equipment guards, fire protection, exits, licensing, and food handler certifications. Steritech food-contact priorities are included to ensure slicers, dicing tools, ice machines, beverage dispensers, and utensils are clean, sanitized, and in good repair.
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