This back-of-house store audit checklist helps restaurant teams maintain cleanliness, organization, and food safety across BOH operations. It covers equipment condition and temperatures, sanitation buckets and tools, handwashing stations, knives and cutting boards, and ice machine cleanliness. Staff hygiene and uniforms are verified, along with adherence to basic food safety procedures like glove use and final temperature checks. Stations are assessed for proper labeling, portioning, quality, and constant cleaning. Ticket times for menu categories are captured to monitor speed of service. The audit concludes with acknowledgment and signatures from the General Manager and Kitchen Manager to ensure accountability and follow-up on action items.
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