Warehouse Club Food Court Pre-Open Audit

Pre-opening inspection for warehouse club food courts to verify hot-hold temperatures, condiment station setup, product par levels, sanitation, permits, and staffing readiness before service begins.

Opening Readiness and Permits

• Required permits, licenses, and health postings are visible at the food court
  Confirm all required operating permits, inspection certificates, and any local health postings are displayed in an accessible location for staff and inspectors.
• Food court is secured for opening and customer access is controlled
  Verify barriers, gates, or other controls are removed or positioned correctly for safe customer entry and service flow.
• Staff assigned to opening positions are present and ready
  Confirm required opening roles are staffed, in uniform, and prepared to begin service without delay.
• Point-of-sale, order display, and communication systems are operational
  Verify registers, order screens, printers, headsets, or other service communication tools are functioning before opening.
• Opening checklist completed by responsible manager
  Document the manager or person in charge who completed the pre-open audit and confirmed readiness to open.

Hot-Hold Equipment and Temperature Control

• Hot-hold equipment temperature is at or above 135°F
  Measure each active hot-hold unit and confirm it is holding food at 135°F or above before service begins.
• Thermometer is available, clean, and calibrated or verified accurate
  Confirm a probe thermometer is present at the station and ready for use to verify product temperatures during opening and service.
• Hot food product temperatures meet holding requirements
  Check representative hot food items and confirm product temperatures are at or above 135°F unless a documented approved alternative applies.
• Hot-hold wells, sneeze guards, and lids are positioned correctly
  Verify equipment covers, guards, and lids are in place and do not obstruct safe dispensing or temperature control.
• No visible condensation, spills, or leaks affecting hot-hold equipment
  Inspect the area around hot-hold units for leaks, standing liquid, or other conditions that could create a slip hazard or indicate equipment deficiency.

Condiment Station and Service Area Setup

• Condiment station is stocked with approved items only
  Verify condiments, toppings, napkins, lids, straws, and utensils match the approved menu and are not expired or damaged.
• Condiment containers are clean, closed, and properly labeled
  Check that dispensers, squeeze bottles, bins, and bulk containers are sanitary and clearly identified for safe customer use.
• Single-use items are protected from contamination
  Confirm napkins, utensils, lids, and straws are stored in a way that prevents customer contact contamination and moisture exposure.
• Self-service condiment area is organized to support safe traffic flow
  Verify the station layout allows customers to access items without crowding, cross-traffic, or contact with food-contact surfaces.
• Waste containers are available, lined, and not overflowing
  Confirm trash and waste receptacles are positioned near the service area and are clean, lined, and ready for opening.

Product Par Levels and Inventory

• Required opening par levels are met for core menu items
  Confirm the food court has the minimum opening quantity for each core menu item based on forecasted demand and approved par standards.
• Beverage, condiment, and packaging supplies are at opening par
  Verify cups, lids, sleeves, napkins, utensils, condiments, and other service supplies are stocked to opening par.
• All food products are within use-by or discard dates
  Check dated product and confirm no expired, time-controlled, or otherwise out-of-date items are available for service.
• Packaging and product storage areas are organized and off the floor
  Verify inventory is stored in a clean, orderly manner and protected from contamination, damage, and floor contact.
• Back-up product is available for high-volume items
  Confirm backup inventory is staged or accessible for expected peak demand without disrupting safe food handling.

Surface Sanitation and Food Safety

• Food-contact surfaces are clean and sanitized before opening
  Inspect prep tables, serving surfaces, utensils, and equipment contact points for visible cleanliness and required sanitation status.
• Non-food-contact surfaces are clean and free of buildup
  Check counters, exterior equipment surfaces, and surrounding areas for grease, dust, residue, or other visible soil.
• Floors in the service area are clean and dry
  Verify floors are free of spills, debris, and slip hazards in customer and staff walk paths.
• Handwashing station is stocked and accessible
  Confirm the hand sink has soap, paper towels or approved drying method, warm water, and unobstructed access for staff use.