Commercial Kitchen Closing Checklist
Complete at the end of each service day.
- Industry: Food & Hospitality
- Frequency: Daily
- Estimated Time: 30-45 minutes
- Role: Closing Staff / Kitchen Manager
- Total Items: 30
- Compliance: FDA Food Code, Health Department, Fire Code
Food Storage
Secure and store food properly.
- All prep items labeled and dated?
- All food properly covered/wrapped?
- Walk-in Cooler Temperature
- Freezer Temperature
- FIFO rotation checked?
Cleaning
Clean all areas and equipment.
- All equipment cleaned and sanitized?
- All prep surfaces sanitized?
- Floors swept and mopped?
- Floor drains cleaned?
- Trash removed and bins cleaned?
Equipment & Safety
Secure equipment and building.
- Non-essential equipment turned off?
- Gas equipment turned off/pilots checked?
- Hood ventilation turned off?
- Lights turned off?
- All doors locked and secured?
Pre-Inspection Information
Initial inspection details and documentation
- Inspector Name
- Inspection Date
- Location / Kitchen Area
- Inspection Type (Routine/Follow-up/Complaint)
- Previous inspection date and findings reviewed?
Temperature Control & Monitoring
Verify all temperature-sensitive equipment and food items
- Refrigerator temperature at or below 41°F (5°C)?
- Freezer temperature at or below 0°F (-18°C)?
- Hot holding foods at or above 135°F (57°C)?
- Thermometers calibrated and functional?
- Temperature logs current and properly maintained?
Food Handling & Cross-Contamination Prevention
Proper food handling practices and contamination prevention
- Proper handwashing observed (20 seconds, soap)?
- Gloves used properly for ready-to-eat foods?
- Raw and cooked foods properly separated?
- Color-coded cutting boards used correctly?
- Allergen cross-contact controls in place?
Related Food & Hospitality Checklists
- Daily Kitchen Food Safety Inspection
- Hotel Guest Room Inspection Checklist
- HACCP Plan Audit Checklist
- Food Receiving Inspection Checklist
- Walk-in Cooler/Freezer Inspection Checklist
- Kitchen Deep Clean Checklist