Commercial Dishwasher Operation Checklist
Comprehensive commercial dishwasher operation checklist ensuring proper sanitization through temperature and chemical verification.
- Industry: Food Service
- Frequency: Per shift/Daily
- Estimated Time: 10-15 minutes
- Role: Dishwasher/Kitchen Staff
- Total Items: 30
- Compliance: FDA Food Code, NSF Standards, State/Local Health Codes
Machine Startup
Pre-operation check
- Machine interior clean?
- Spray arms clear and rotating freely?
- Chemical dispensers filled?
Temperature Verification (High-Temp)
Hot water sanitizing
- Wash temperature at 150°F+ (165°F+ stat)?
- Final rinse at 180°F+ (plate surface 160°F+)?
- Temperatures documented?
Chemical Verification (Low-Temp)
Chemical sanitizing
- Sanitizer concentration verified (50-100ppm Cl)?
- Tested with appropriate test strips?
Proper Operation
Loading and running
- Dishes scraped before washing?
- Racks not overloaded?
- Dishes air-dried (not towel-dried)?
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?
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Why Use This Commercial Dishwasher Operation Checklist?
This commercial dishwasher operation checklist helps food service teams maintain compliance and operational excellence. Designed for dishwasher/kitchen staff professionals, this checklist covers 30 critical inspection points across 8 sections. Recommended frequency: per shift/daily.
Ensures compliance with FDA Food Code, NSF Standards, State/Local Health Codes. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Commercial Dishwasher Operation Checklist cover?
This checklist covers 30 inspection items across 8 sections: Machine Startup, Temperature Verification (High-Temp), Chemical Verification (Low-Temp), Proper Operation, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling. It is designed for food service operations and compliance.
How often should this checklist be completed?
This checklist should be completed per shift/daily. Each completion takes approximately 10-15 minutes.
Who should use this Commercial Dishwasher Operation Checklist?
This checklist is designed for Dishwasher/Kitchen Staff professionals in the food service 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.