Run Dish Pit Setup / Closing — Free

Inspection Details

Inspection type selected

Inspection date and time recorded

Dish pit location identified

Inspector or shift lead name recorded

Reference SOP available to inspector

Verify the current dish pit opening/closing SOP or site procedure is available for reference.

Yes No N/A

Pre-Open Setup

Dish area floors, sinks, and work surfaces are clean and free of debris

Yes No N/A

Three-compartment sink or dish station is assembled and ready for use critical (required)

Yes No N/A

Wash, rinse, and sanitize solutions are set up correctly critical (required)

Verify each sink or station is filled and labeled according to site procedure.

Yes No N/A

Detergent, sanitizer, and test strips are available at the dish pit critical (required)

Yes No N/A

Clean racks, bus tubs, and utensil holders are available

Yes No N/A

Handwashing supplies are stocked and accessible critical (required)

Soap, paper towels, and a clear handwashing sink must be available within the dish area or immediate work zone.

Yes No N/A

Dish Machine Readiness and Sanitation

Dish machine exterior and interior are clean

Yes No N/A

Spray arms, curtains, screens, and strainers are installed and unobstructed critical (required)

Yes No N/A

Final-rinse temperature verified at or above 180°F critical (required)

Record the measured final-rinse temperature for high-temperature sanitizing machines. FDA Food Code 2022 requires a final rinse of at least 180°F at the manifold for hot-water sanitization.

Chemical sanitizer dose verified for low-temperature machine critical (required)

Record sanitizer concentration when the machine uses chemical sanitization instead of high-temperature final rinse.

Machine cycle runs without leaks, alarms, or abnormal noise

Yes No N/A

During Service Controls

Dirty and clean dish flow is separated critical (required)

Yes No N/A

Food debris is removed from wares before washing

Yes No N/A

Chemical containers are labeled and stored away from food-contact items critical (required)

Yes No N/A

PPE is available and used as required

Verify gloves, apron, and eye protection are used when handling chemicals or hot wares per site procedure.

Yes No N/A

Closing and Shutdown

All wares are washed, rinsed, sanitized, and air-dried critical (required)

Yes No N/A

Dish machine is drained, cleaned, and left in accordance with manufacturer instructions critical (required)

Yes No N/A

Screens, strainers, and scrap trays are emptied and cleaned

Yes No N/A

Detergent and sanitizer are secured and stored properly critical (required)

Yes No N/A

Floors are swept and mopped, and slip hazards are removed

Yes No N/A

Dish pit area is left organized and ready for the next shift

Yes No N/A

Inspector Sign-Off

Corrective actions documented for any deficiencies

Inspector signature

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Run: Dish Pit Setup / Closing

Inspection Details

Pre-Open Setup

Dish Machine Readiness and Sanitation

During Service Controls

Closing and Shutdown

Inspector Sign-Off

Get your results