Dishwashing Station Checklist
Complete each shift.
- Industry: Food & Hospitality
- Frequency: Per shift
- Estimated Time: 15-20 minutes
- Role: Dish Staff / Manager
- Total Items: 30
- Compliance: FDA Food Code, Health Department
Dish Machine
Check dish machine.
- Machine clean?
- Wash temp adequate (min 150°F)?
- Rinse temp adequate (min 180°F)?
- Chemical levels correct?
Dish Area
Check dish area.
- Area organized?
- Drains clear?
- Trash/recycling managed?
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?
Food Storage & Labeling
Proper storage, rotation, and labeling of food items
- FIFO (First In, First Out) rotation followed?
- All items properly date-labeled?
- Food stored 6 inches off floor?
- No expired products in storage?
Sanitation & Cleaning
Verify cleaning and sanitation standards are met
- Sanitizer at proper concentration (test strips)?
- Food contact surfaces clean and sanitized?
- Cleaning schedule current and followed?
- No signs of pest activity?
Related Food & Hospitality Checklists
- Kitchen Inventory Count
- Kitchen Pest Prevention
- Waste Management
- Deli Department Food Safety Checklist
- Kitchen Closing Checklist Template
- Food Temperature Log (HACCP)
- UK FSA Food Safety Checklist (HACCP)
- Australia FSANZ Food Safety Checklist
Related Food Safety Checklists
- HACCP Plan Audit Checklist - FREE Download
- Food Receiving Inspection Checklist - FREE Download
- Walk-in Cooler/Freezer Inspection Checklist - FREE Download
- Kitchen Deep Clean Checklist - FREE Download
- Food Truck Inspection Checklist - FREE Download
- Catering Event Safety Checklist - FREE Download
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- Bakery Sanitation Checklist - FREE Download
- Supplier Food Safety Audit Checklist - FREE Download
- Cross-Contamination Prevention Checklist - FREE Download
Why Use This Dishwashing Station Checklist?
This dishwashing station checklist helps food & hospitality teams maintain compliance and operational excellence. Designed for dish staff / manager professionals, this checklist covers 30 critical inspection points across 7 sections. Recommended frequency: per shift.
Ensures compliance with FDA Food Code, Health Department. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Dishwashing Station Checklist cover?
This checklist covers 30 inspection items across 7 sections: Dish Machine, Dish Area, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling, Sanitation & Cleaning. It is designed for food & hospitality operations and compliance.
How often should this checklist be completed?
This checklist should be completed per shift. Each completion takes approximately 15-20 minutes.
Who should use this Dishwashing Station Checklist?
This checklist is designed for Dish Staff / Manager professionals in the food & hospitality industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.
Can I download this checklist as a PDF?
Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.