Food Service Resources Preventive Maintenance: Daily Checklist

Daily:

• Make sure temperature reading is at 40 degrees Fahrenheit or below

• Wipe down shelves and interiors

Daily:

• Clean flat top griddle plate or charbroiler grates

• Season cooking surface if necessary

• Empty and clean grease cup or waste drawer

Daily:

• Check temperature settings

• Make sure ice maker is producing ice

• Check drain pipes to make sure they are free of debris

Daily:

• Wipe down fryer exterior

• Clean fryer baskets

• Filter the oil

Daily:

• Turn off all interior lights at closing

• Check temperature settings

• Make sure aisles are clear and cooler isn't overloaded

• Sweep floors and clean up any spills immediately

Daily:

• Clean racks and interiors

• Remove and clean drip tray

• Clean and sanitize food probe

• Wipe down door gasket with approved cleaner

Daily:

• Clean racks and interiors

• Remove and clean drip tray

• Wipe down door gasket with approved cleaner

Daily:

• Empty scrap basket

• Check detergent, sanitizer, and rinse aid levels

• Inspect rinse arm nozzles for clogs

• Leave dishwasher open to air dry overnight

Daily:

• Clean and dry mixer attachments, shield, and bowl

• Wipe down shaft, motor head, and attachment hub

• Remove any debris from air vents

• Wipe down mixer body and dry with a soft towel

Daily:

• Remove nozzles for cleaning and sanitizing

• Remove and clean drip tray

• Clean underside of dispensing valves

• Empty all ice from drop-in ice bin

• Clean and sanitize bin and ice chute