This monthly kitchen cleanliness checklist helps restaurant teams maintain food-safe, audit-ready standards. It covers walk-in refrigerator and freezer sanitation, shelving and wall cleaning, dishwashing areas, 3-compartment and hand sinks, cutting boards, low boys, ice machines, and Kanban storage. It includes primary and secondary line stations, KPS monitors, fryers and hoods, floors and baseboards, drains, breading and thawing cabinets, mixing equipment, and ventilation. Use it to verify organization, remove debris and dust, prevent mold, and keep high-traffic kitchen zones clean and compliant.
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