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Market Potwash Daily Checklist

Streamline end-of-day back-of-house cleaning with this market potwash daily checklist. Cover critical tasks for commercial kitchens including running hygiene cycles, cleaning filters, racks, arms, and interiors of dishwashers; washing and polishing cutlery and crockery; emptying and washing bins; mopping floors; sanitizing sinks and checking U-bends; confirming GreasePak is filled; wiping surfaces, walls, and steel legs; switching off equipment as required and leaving fly traps on; and verifying cleaning supplies for the next service.

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With SafetyCulture you can

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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Market Potwash Weekly Checklist

This weekly potwash checklist helps kitchen teams complete deep cleaning tasks on top of daily duties. It covers cleaning non slip mats, walls, drains and u bends, pipes and behind movable equipment, air vents, fly traps, and running limescale remover and hygiene cycles for glasswashers. Use it to maintain food hygiene standards, reduce risks, and keep back of house areas safe and efficient in busy hospitality environments.

by Nick Mayfield, from the Community

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Restaurant Daily Cleaning Checklist

Use this restaurant daily cleaning checklist to keep front and back of house, restrooms, and dining areas clean and compliant. Tasks include sanitizing sinks and gaskets, cleaning dishwashers and fryers, mopping floors, maintaining pest traps, refreshing floor mats and mop heads, and wiping doors, tables, salad and buffet bars, and drink dispensers. Help teams maintain hygiene, safety, and a consistent guest experience.

by Susanzaidman74 User, from the Community

10+

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Night Cleaners Checklist for Food Trucks

This night cleaners checklist is designed for food trucks and mobile kitchens to ensure thorough end of day cleaning and hygiene. It covers degreasing fryers and backsplashes, cleaning under and behind appliances, changing fryer oil when needed, emptying grey water tanks, washing fridges and freezers, wiping cabinets and shelves, sanitizing sinks, counters, switches, and plugs, cleaning floors and truck steps, and washing the truck exterior, wheels, and tires. It also includes checks for fire extinguishers and weekly deep cleans such as emptying and cleaning refrigerator interiors. Use it to maintain cleanliness, reduce grease buildup, and keep operations safe and compliant.

by Nick Lewallen, from the Community

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DTH Kitchen Cleaning Checklist

This DTH Kitchen Cleaning Checklist helps kitchen managers verify that commercial kitchens meet cleaning and sanitation standards before and after service. It covers placement of equipment and utensils, cleaning and sanitizing of sinks, dishwashers, counters, stoves, ovens, and floors, as well as proper storage of tools and cleaning equipment. Food handling checks include correct thawing and cooling, chemical storage away from food, and temperature monitoring for freezers, refrigerators, and dishwashers. Waste management includes segregation, emptying, and sanitizing bins. The checklist concludes with an overall assessment and manager sign-off to support consistent hygiene, safety, and compliance in restaurant and catering environments.

by Prabhat Manandhar, from the Community

30+

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Restaurant Opening and Closing Checklist

This restaurant opening and closing checklist helps teams standardize daily front and back of house tasks to keep the dining room, bar, bathrooms, and kitchen clean and compliant. It covers wiping and sanitizing tables, counters, seats, and high touch surfaces, washing linens, trash and recycling, restroom disinfection, and window and door cleaning. Back of house steps include cleaning grills, ranges, fryers, ovens, and beverage dispensers, deliming sinks, boiling out fryers, sanitizing prep areas, washing utensils, refilling supplies, sweeping storage and walk in refrigerators, and mopping floors. Use iAuditor to assign and schedule inspections and capture recommendations and signatures.

by Umar Patel, from the Community

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Market FOH Daily Checklist

This Market Front of House daily checklist helps restaurant teams maintain clean, safe, and organized guest areas. It covers seating readiness, ledge cleanliness, high chair condition and storage, swept floors across zones including Heritage Corner, Middle Area, Mini Market, Market Garden, and around the Cabin, plus spot sweep disposal. It also prompts clearing crockery, cutlery, and glassware to the appropriate wash rooms to ensure smooth service and hygiene compliance.

by Nick Mayfield, from the Community

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