Run Grocery Salad Bar Opening Setup Checklist — Free

Pre-Opening Area Readiness

Salad bar area is clean and free of debris, spills, and standing water critical (required)

Yes No N/A

All food-contact surfaces are sanitized before setup critical (required)

Yes No N/A

Handwashing station is stocked and accessible critical (required)

Soap, paper towels, and unobstructed access available for staff use.

Yes No N/A

Required PPE is available for staff handling food setup

Verify gloves, aprons, and any site-required protective items are available and in use as required by SOP.

Yes No N/A

Sneeze Guard and Physical Protection

Sneeze guard is installed, stable, and properly aligned over the food display critical (required)

Yes No N/A

Sneeze guard is free of cracks, chips, clouding, or missing hardware critical (required)

Yes No N/A

Sneeze guard provides full coverage for exposed food and customer reach area critical (required)

Yes No N/A

Sneeze guard and support surfaces are clean and sanitized

Yes No N/A

Cold-Holding Equipment and Temperature Readiness

Salad bar refrigeration is operating and holding at the required temperature critical (required)

Thermometer is available, calibrated, and readable critical (required)

Yes No N/A

Cold wells, pans, and inserts are properly seated and not overfilled critical (required)

Yes No N/A

Drainage, condensate, and airflow around the unit are unobstructed

Yes No N/A

Food Setup and Labeling

All items placed on the salad bar are within date and approved for service critical (required)

Yes No N/A

Allergen and ingredient labels are present and legible where required critical (required)

Yes No N/A

Utensils are clean, available, and assigned to the correct food items

Yes No N/A

Food containers are arranged to prevent cross-contamination between raw and ready-to-eat items critical (required)

Yes No N/A

Time-as-Control Initiation and Service Controls

Time-as-control start time is recorded for applicable items critical (required)

Record the time each applicable product batch is removed from temperature control and placed on display.

Discard time or service limit is clearly marked for time-as-control items critical (required)

Yes No N/A

Staff understand monitoring frequency and removal requirements for expired product

Confirm opening staff know when to check, rotate, and discard items that exceed the approved time limit.

Yes No N/A

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Run: Grocery Salad Bar Opening Setup Checklist

Pre-Opening Area Readiness

Sneeze Guard and Physical Protection

Cold-Holding Equipment and Temperature Readiness

Food Setup and Labeling

Time-as-Control Initiation and Service Controls

Get your results