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UD Master QAP Restaurant Inspection Checklist

by Russel Chua, from the Community

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Use this UD Master QAP restaurant inspection checklist to evaluate exterior areas, cashier and host practices, dining room standards, server SOPs, BOBA bar hygiene, bathrooms, and kitchen food safety. Cover handwashing, PPE and uniforms, temperature control, thawing and hot holding, cross contamination prevention, labeling and FIFO, dishwashing and sanitizer use, equipment and hood maintenance, and ice and soda systems. Management sections verify ServSafe certification, licenses, labor postings, scheduling, and cost controls. The checklist includes bilingual guidance and a scoring system to drive compliance and consistent operations.

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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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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.