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Walk-Through Checklist

This document contains a checklist for operations walk-throughs with sections for the façade and dining area, kitchen, and storage and office areas. It lists various processes and requirements to check for each area, including ensuring cleanliness and proper organization and storage of items. Managers are to verify that requirements are met by checking boxes for yes, no, or not applicable and providing any remarks. The signed checklist helps ensure facilities and operations meet standards.

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Marc Jeryl Botio
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320 views11 pages

Walk-Through Checklist

This document contains a checklist for operations walk-throughs with sections for the façade and dining area, kitchen, and storage and office areas. It lists various processes and requirements to check for each area, including ensuring cleanliness and proper organization and storage of items. Managers are to verify that requirements are met by checking boxes for yes, no, or not applicable and providing any remarks. The signed checklist helps ensure facilities and operations meet standards.

Uploaded by

Marc Jeryl Botio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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OPERATIONS WALK-THROUGH CHECKLIST DATE: TIME:

FAÇADE & DINING


PROCESS YES NO N/A REMARKS
The exterior/ façade is free from any clutter or trash.
All doors are in good condition.
Airconditioning units are set on their respective temperature requirement.
All lights are functioning: no flickering or busted bulb/s.
The ceilings are free from cobweb.
The dining area floor is clean, dry, and tidy.
Daily delivery receipts are complete.
KITCHEN
PROCESS YES NO N/A REMARKS
The area is free from clutter or trash.
Kitchen door is closed (if not in use).
All lights are functioning: no flickering or busted bulb/s.
The ceiling is free from cobweb.
The kitchen area floor is clean and tidy.
Every staff is in complete PPE.
Standard recipes are used to prepare all menu items.
Frozen products are on their respective thawing area.
Refrigerated products do not sit at room temperature any longer than necessary.
Spoilages and wastages are controlled and regulated.
Grease trap is clean/ free from plenty of food residue.
Burners are clean and free from oil and grease build up.
Ovens are clean and free from oil and grease build up.
STORAGE (DINING & OFFICE)
PROCESS YES NO N/A REMARKS
Products are immediately placed in storage after check-in.
All items are properly labeled (as necessary) as placed in the storage area.
High-use items are given priority to quick access locations.
CLAYGO in the storage area is observed.
FIFO on stocks is observed.
Par stock level to satisfy production requirement is maintained.
There is no empty container inside the storage area.
The chiller is well-maintained, including the food items in it.
Storage codes are followed.
OFFICE
PROCESS YES NO N/A REMARKS
Office desks are properly organized.
Airconditioning unit is set on its respective temperature requirement.
Beverage chiller is clean and organized.
Office area floor is clean, dry, and tidy.
The area is free from clutter or trash.
Office supplies like papers are accordingly arranged.
Up-to-date schedule is posted.
Memoranda are updated.
Signature Over Printed Name

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