Use this kitchen standards and compliance checklist to inspect restaurant back of house operations. Verify clean walls, floors, equipment surfaces, fridges and freezers, seals and handles, high levels such as canopy and lights, microwaves, fryers, chargrill, chip scuttle, clam grill, hot holding units, plate warmers, pot wash and sink areas, and combi ovens. Check rotation and labeling, date control, hand wash access and behavior, cross contamination controls, staff knowledge, food probes and calibration, hot hold recording, storage, uniforms, and chemical use. Review maintenance, PPE, electric fly killers, emergency releases on walk in units, gas safety chains, step ladders, tablet use, SOPs, prep and defrost lists, waste entry, and layout plans. Capture action points and comments to drive compliance and EHO readiness.
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