Run Grocery Deli Daily Walk and Slicer Sanitation — Free

Opening Sanitation Walk-Through

Food-contact surfaces are clean, sanitized, and free of visible residue critical (required)

Check prep tables, cutting boards, slicer surfaces, knives, trays, and other food-contact surfaces for visible soil, grease, or residue.

Yes No N/A

Non-food-contact surfaces are clean and free of buildup

Inspect handles, guards, switches, exterior equipment surfaces, and shelving for dust, grease, or product buildup.

Yes No N/A

Floors, drains, and splash zones are clean and dry critical (required)

Verify floors are free of standing water, food debris, and slip hazards; drain areas are not emitting odors or showing visible buildup.

Yes No N/A

Waste containers are covered, emptied as needed, and not overflowing

Check that trash and food waste containers are in good condition, lined if required, and managed to prevent pests and odors.

Yes No N/A

Handwashing station is stocked and accessible critical (required)

Verify soap, paper towels, and warm water are available and the sink is unobstructed for use by deli staff.

Yes No N/A

Slicer Disassembly and Cleaning

Slicer is powered off and isolated before cleaning critical (required)

Verify the slicer is turned off and cannot start unexpectedly before disassembly or cleaning begins.

Yes No N/A

Slicer components are disassembled according to SOP critical (required)

Check that removable parts such as blade cover, food carriage, product tray, and sharpener components are removed in the approved order.

Yes No N/A

Blade and hard-to-reach areas are cleaned and sanitized critical (required)

Inspect the blade, guard, carriage rails, knobs, and seams for residue after cleaning and sanitizing.

Yes No N/A

Approved sanitizer was applied with required dwell time critical (required)

Verify the correct chemical was used at the proper concentration and remained wet for the full labeled dwell/contact time.

Yes No N/A

Cleaning chemicals are labeled, stored properly, and used with PPE

Confirm spray bottles are labeled, chemicals are stored away from food, and gloves or other required PPE were used during cleaning.

Yes No N/A

Slicer Reassembly and Operational Safety

All slicer parts are fully reassembled and secured critical (required)

Confirm guards, blade cover, carriage, sharpener, and fasteners are installed correctly and tightened per SOP.

Yes No N/A

Slicer guard, thickness control, and carriage move smoothly

Check that moving parts operate without binding, unusual noise, or visible damage.

Yes No N/A

Safety interlocks and start controls function properly critical (required)

Verify the slicer does not start unexpectedly and control switches respond as intended.

Yes No N/A

No visible damage, missing parts, or sharp-edge hazards are present critical (required)

Inspect for cracked components, loose hardware, damaged cords, or exposed sharp edges that could create a hazard.

Yes No N/A

Equipment Condition and Temperature Control

Refrigerated cases and prep coolers are within acceptable temperature range critical (required)

Record the measured temperature for each applicable unit and verify it is within the store's food safety limits.

Thermometers are available, clean, and calibrated as required

Verify probe thermometers are present, sanitized between uses, and show no obvious damage or calibration issues.

Yes No N/A

Equipment shows no leaks, unusual vibration, or abnormal noise

Inspect slicers, cases, and prep equipment for signs of mechanical issues that could affect safe operation.

Yes No N/A

Electrical cords, plugs, and outlets are intact and unobstructed critical (required)

Check for frayed cords, damaged plugs, exposed wiring, or blocked access to electrical connections.

Yes No N/A

Documentation, PPE, and Corrective Actions

Required cleaning log entries are completed for the shift

Verify the daily sanitation log includes date, time, equipment cleaned, chemical used, and inspector initials or name.

Yes No N/A

Required PPE was available and used during slicer cleaning

Confirm gloves, cut-resistant protection if required by SOP, and other PPE were available and used appropriately.

Yes No N/A

Any deficiencies were documented with corrective action and owner critical (required)

Record any non-conformance, immediate correction, responsible person, and target completion time.

Yes No N/A

Inspector signature critical (required)

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Run: Grocery Deli Daily Walk and Slicer Sanitation

Opening Sanitation Walk-Through

Slicer Disassembly and Cleaning

Slicer Reassembly and Operational Safety

Equipment Condition and Temperature Control

Documentation, PPE, and Corrective Actions

Get your results