Grocery Salad Bar Opening Setup Checklist

Opening inspection for grocery salad bars to verify food safety controls, sneeze guard condition, cold-holding readiness, sanitation, and time-as-control initiation before service.

Pre-Opening Area Readiness

• Salad bar area is clean and free of debris, spills, and standing water
• All food-contact surfaces are sanitized before setup
• Handwashing station is stocked and accessible
  Soap, paper towels, and unobstructed access available for staff use.
• Required PPE is available for staff handling food setup
  Verify gloves, aprons, and any site-required protective items are available and in use as required by SOP.

Sneeze Guard and Physical Protection

• Sneeze guard is installed, stable, and properly aligned over the food display
• Sneeze guard is free of cracks, chips, clouding, or missing hardware
• Sneeze guard provides full coverage for exposed food and customer reach area
• Sneeze guard and support surfaces are clean and sanitized

Cold-Holding Equipment and Temperature Readiness

• Salad bar refrigeration is operating and holding at the required temperature
• Thermometer is available, calibrated, and readable
• Cold wells, pans, and inserts are properly seated and not overfilled
• Drainage, condensate, and airflow around the unit are unobstructed

Food Setup and Labeling

• All items placed on the salad bar are within date and approved for service
• Allergen and ingredient labels are present and legible where required
• Utensils are clean, available, and assigned to the correct food items
• Food containers are arranged to prevent cross-contamination between raw and ready-to-eat items

Time-as-Control Initiation and Service Controls

• Time-as-control start time is recorded for applicable items
  Record the time each applicable product batch is removed from temperature control and placed on display.
• Discard time or service limit is clearly marked for time-as-control items
• Staff understand monitoring frequency and removal requirements for expired product
  Confirm opening staff know when to check, rotate, and discard items that exceed the approved time limit.