Inspections food safety

Dish Pit Setup / Closing

Dish pit open + close — machine setup, final-rinse verification, slop sink, drain.

Built for: Restaurants Foodservice

What's inside this template

Detergent and rinse-aid dispensers stocked (critical · weight 1.0)
Booster heater on; final rinse ≥180°F (or chemical sanitizer) (critical · weight 1.0)
Pre-rinse spray nozzle functional (weight 1.0)

Dish pit opening / closing

Manager sign-off

FDA Food Code §3-501.14 cooling log — 135→70°F in 2 hr, 70→41°F in additional 4 hr.

FDA Food Code & HACCP-aligned audit used by QA managers in food production, distribution, and hig...

Post-interaction CX feedback — satisfaction score, touchpoints, open-ended suggestions.

Open, count, and assign a cash drawer at start of shift. Prevents cash shortages and documents ch...

EEOC + state-aligned anti-harassment policy. Defines prohibited conduct, reporting channels, inve...

Crisis comms workspace — stood up during active crisis, dissolved after stabilization.

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