Expo/Pass Checklist
This checklist standardizes expo/pass checklist to improve consistency, accountability, and inspection readiness. Use it to document daily controls, verify critical limits, and capture corrective actions for audits.
- Industry: Restaurants
- Frequency: Monthly
- Estimated Time: 10-15 minutes
- Role: Executive Chef
- Total Items: 45
- Compliance: OSHA 29 CFR 1910.36 (Means of Egress)
Opening/Setup & Readiness
Verify access, staffing, equipment readiness, and opening tasks before service.
- SOP followed with no skipped steps?
- Any issues found that require manager escalation?
- Corrective action taken and documented?
- Time spent on this section
- Notes
Food Safety & HACCP Controls
Confirm time/temperature controls, cross-contamination prevention, and allergen safeguards.
- SOP followed with no skipped steps?
- Any issues found that require manager escalation?
- Corrective action taken and documented?
- Critical temperature recorded
- Photo evidence
Sanitation & Cleaning
Verify cleaning schedule, sanitizer concentration, and pest-prevention cleanliness.
- SOP followed with no skipped steps?
- Any issues found that require manager escalation?
- Corrective action taken and documented?
- Time spent on this section
- Photo evidence
Service & Guest Experience
Confirm speed, accuracy, hospitality standards, and queue management.
- SOP followed with no skipped steps?
- Any issues found that require manager escalation?
- Corrective action taken and documented?
- Time spent on this section
- Notes
Cash, POS & Order Accuracy
Verify POS readiness, cash controls, discounts, voids, and order accuracy.
- SOP followed with no skipped steps?
- Any issues found that require manager escalation?
- Corrective action taken and documented?
- Cash drawer variance
- Notes
Inventory, Receiving & Storage
Verify receiving temps, FIFO, labeling, storage separation, and par levels.
- SOP followed with no skipped steps?
- Any issues found that require manager escalation?
- Corrective action taken and documented?
- Critical temperature recorded
- Photo evidence
Safety, Fire & Compliance
Verify egress, extinguishers, hood/ansul readiness, and staff safety practices.
- SOP followed with no skipped steps?
- Any issues found that require manager escalation?
- Corrective action taken and documented?
- Time spent on this section
- Photo evidence
Maintenance & Work Orders
Capture equipment issues, downtime risks, and service tickets.
- SOP followed with no skipped steps?
- Any issues found that require manager escalation?
- Corrective action taken and documented?
- Time spent on this section
- Notes
QA, Corrective Actions & Sign-Off
Confirm quality, document issues, and capture manager sign-off for accountability.
- QA walkthrough completed?
- Any critical issues still open?
- Overall shift risk level
- Manager Signature
- Team Lead Signature
Related Food & Hospitality Checklists
- Dish Pit Operations Checklist
- Butcher/Meat Cutting Checklist
- Grill Station Setup Checklist
- Fry Station Setup Checklist
- HACCP Plan Verification Checklist
- Critical Control Point Monitoring Checklist
- HACCP Corrective Action Log Checklist
- Walk-In Temperature Monitoring Log Checklist
Related Kitchen Stations Checklists
- Grill Station Setup Checklist - FREE Download
- Fry Station Setup Checklist - FREE Download
- Sauté Station Setup Checklist - FREE Download
- Prep Station Setup Checklist - FREE Download
- Cold Station (Garde Manger) Checklist - FREE Download
- Pastry/Bakery Station Checklist - FREE Download
- Pizza Station Checklist - FREE Download
- Sushi Station Checklist - FREE Download
- Wok Station Checklist - FREE Download
- Dish Pit Operations Checklist - FREE Download
Why Use This Expo/Pass Checklist?
This expo/pass checklist helps restaurants teams maintain compliance and operational excellence. Designed for executive chef professionals, this checklist covers 45 critical inspection points across 9 sections. Recommended frequency: monthly.
Ensures compliance with OSHA 29 CFR 1910.36 (Means of Egress). Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Expo/Pass Checklist cover?
This checklist covers 45 inspection items across 9 sections: Opening/Setup & Readiness, Food Safety & HACCP Controls, Sanitation & Cleaning, Service & Guest Experience, Cash, POS & Order Accuracy, Inventory, Receiving & Storage, Safety, Fire & Compliance, Maintenance & Work Orders, QA, Corrective Actions & Sign-Off. It is designed for restaurants operations and compliance.
How often should this checklist be completed?
This checklist should be completed monthly. Each completion takes approximately 10-15 minutes.
Who should use this Expo/Pass Checklist?
This checklist is designed for Executive Chef professionals in the restaurants 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.