Kitchen cleaning log

The checklist covers employee practices, facilities and equipment, and waste disposal, after an inspection section. Employee items include whether all kitchen staff wore a complete and clean uniform, wore aprons according to their preparation station (for example, seafood or vegetables), used hair restraints, and followed the food safety procedure such as washing and disinfecting their hands. Facilities and equipment items cover cleaning and properly storing dishes, pots, pans and utensils; cleaning and disinfecting sinks; cleaning the dishwasher after use; keeping the tray return window and its surrounding area clean; cleaning and disinfecting (if necessary) kitchen counters, the table and the stovetops; removing and cleaning oven spills and food debris; sweeping, mopping and disinfecting the kitchen floors; washing cleaning cloths after use or placing them in the dirty laundry container; and cleaning, storing and logging all tools in the inventory, with cleaning equipment properly stored after use.

Waste disposal is one of the checklist's sections. It asks whether the garbage bins are properly separated, whether the bins are emptied and taken to the dumpster, and whether the garbage containers are cleaned and disinfected.

You answer the cleaning and hygiene questions with Sí, No or N/A. You also record the inspection details, note the signature, and log the finished time and the inspection's actual start and end dates.