Compliance is complex and annoying. We’ve created this checklist to help you get it off your plate. If you need support, we have a fully customizable compliance course available for your managers. 

Food safety

• Cold holding in range across walk-ins, reach-ins, and line (spot check with a calibrated thermometer)
• Hot holding in range on the line and in hot boxes
• Cooling process is correct and documented (shallow pans, uncovered when appropriate, rapid chill methods)
• Reheating procedure meets standard (to temp, within required time)
• Date marks and labels are complete and consistent on all ready-to-eat prep
• Allergen controls are clear (separate tools when needed, clean changeovers, FOH has a repeatable script)
• Hand sinks are accessible and stocked (soap, towels, signage), and used
• Sanitizer setup is correct (test strips available, buckets labeled, concentrations in range)

Need help? Learn more about our service  Food Safety Audit 

Logs and Documentation

• Receiving temps logged for high-risk items
• Daily line temp logs completed with corrective actions noted
• Cooling logs completed when applicable
• Cleaning and sanitation schedule is current and signed
• Pest control service reports on file with follow-up notes
• Chemical list and SDS binder is current and easy to access
• Compliance folder is organized with last 30 days on top (digital or physical)
  

Need help? Learn more about our service  BOH Systems and Documentation Setup

Maintenance and Facility

• Walk-in and reach-in gaskets intact and sealing
• Thermometers present and accurate (calibration checked)
• Dish machine temps and sanitizer readings verified
• Hood and grease service current, documentation on file
• Floors, drains, and hard-to-reach zones cleaned and maintained
• Restrooms stocked and in good repair (soap, towels, trash, fixtures)
• Lighting and ventilation functioning properly in BOH and guest areas

Training and training records

• Sexual harassment annual training completed by managers and team members
• Workplace violence annual training completed by managers and team members
• Food handler and manager certifications current and filed
• Allergen training completed and documented
• Illness policy reviewed and signed acknowledgements on file
• New hire onboarding checklist exists, is used, and is filed
• Refresher training cadence set (monthly or quarterly) with attendance tracked
• SOPs are accessible to the team (printed binder or shared digital folder)

Need help? We offer online Sexual Harassment Team Training and Workplace Violence Training

Closeout

• Top 5 fixes identified, assigned to an owner, and dated
• One pre-shift huddle completed to reset standards
• Next sweep scheduled (monthly mini-sweep recommended)