Equipment Cleaning Log
Complete per schedule.
- Industry: Food & Hospitality
- Frequency: Daily / Weekly
- Estimated Time: Varies by equipment
- Role: Kitchen Staff
- Total Items: 30
- Compliance: FDA Food Code, Manufacturer Guidelines
Daily Equipment
Clean daily equipment.
- Slicers cleaned and sanitized?
- Mixers cleaned?
- Grills cleaned?
- Fryers filtered?
Weekly Equipment
Weekly deep cleaning.
- Ovens deep cleaned?
- Hoods cleaned?
- Ice machine cleaned?
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
- Health Inspection Preparation
- Freezer Inspection
- Walk-in Cooler Inspection
- Handwashing Compliance Audit
- Stayover Room Cleaning
- Lobby Presentation
- Turndown Service
- Hotel Pool Maintenance
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
- Pest Control Inspection Checklist - FREE Download
- Bakery Sanitation Checklist - FREE Download
- Supplier Food Safety Audit Checklist - FREE Download
- Cross-Contamination Prevention Checklist - FREE Download
Why Use This Equipment Cleaning Log?
This equipment cleaning log helps food & hospitality teams maintain compliance and operational excellence. Designed for kitchen staff professionals, this checklist covers 30 critical inspection points across 7 sections. Recommended frequency: daily / weekly.
Ensures compliance with FDA Food Code, Manufacturer Guidelines. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Equipment Cleaning Log cover?
This checklist covers 30 inspection items across 7 sections: Daily Equipment, Weekly Equipment, 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 daily / weekly. Each completion takes approximately Varies by equipment.
Who should use this Equipment Cleaning Log?
This checklist is designed for Kitchen Staff 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.