In-Store Café Pre-Open Audit

Pre-opening inspection for in-store cafés and food service counters to verify temperature control, sanitation readiness, expiration dates, and opening inventory before service begins.

Opening Readiness and Safety

• Sales area and prep area are clean, dry, and free of obstructions
  Walk the customer-facing and prep areas to confirm floors are dry, walkways are clear, and no trip or slip hazards are present.
• Handwashing sink is accessible and stocked
  Verify the handwashing sink is unobstructed and supplied with soap, paper towels, and warm water.
• Food-contact surfaces are visibly clean before service
  Check counters, utensils, slicers, and beverage equipment contact points for visible soil, residue, or standing water.
• Opening checklist completed by person-in-charge
  Confirm the shift lead or person-in-charge has reviewed the opening conditions and is available on site.

Hot and Cold Holding Temperatures

• Cold holding equipment temperature
  Measure the operating temperature of each refrigerated display, undercounter cooler, or cold well used for ready-to-serve items.
• Hot holding equipment temperature
  Measure the operating temperature of each hot holding unit, steam table, or warming cabinet used for ready-to-serve food.
• Cold food product temperatures are within limit
  Spot-check representative cold-held products such as dairy, sandwiches, salads, and cut fruit.
• Hot food product temperatures are within limit
  Spot-check representative hot-held products such as soups, breakfast items, or prepared entrées.

Product Dates and Labeling

• No expired products present in display or prep areas
  Inspect all packaged and prepared items for expiration, use-by, discard, or sell-by date compliance.
• Prepared foods are properly labeled with product name and date
  Confirm opened or prepared items are labeled clearly enough for staff to identify the product and its required date control.
• Discarded or out-of-date items removed from service area
  Verify any expired, damaged, or questionable items have been removed from the sales and prep area.

Surface Sanitation and Equipment Cleanliness

• Counters and service surfaces sanitized
  Check that counters, trays, condiment stations, and service surfaces have been cleaned and sanitized prior to opening.
• Coffee, beverage, and prep equipment cleaned and ready
  Verify espresso machines, brewers, blenders, slicers, and similar equipment are clean, assembled, and ready for use.
• Sanitizer solution available at correct concentration
  Measure sanitizer at the station used for wiping cloths and food-contact surfaces.

Opening Inventory Count

• Coffee and beverage inventory count recorded
  Count opening stock for core beverage items such as coffee beans, milk, syrups, cups, lids, and napkins.
• Prepared food and grab-and-go inventory count recorded
  Record opening quantities for sandwiches, salads, pastries, and other ready-to-serve items.
• Inventory shortages escalated before opening
  Document any low-stock or out-of-stock items that may affect service and notify the responsible manager.