Run In-Store Café Pre-Open Audit — Free

Opening Readiness and Safety

Sales area and prep area are clean, dry, and free of obstructions critical (required)

Walk the customer-facing and prep areas to confirm floors are dry, walkways are clear, and no trip or slip hazards are present.

Yes No N/A

Handwashing sink is accessible and stocked critical (required)

Verify the handwashing sink is unobstructed and supplied with soap, paper towels, and warm water.

Yes No N/A

Food-contact surfaces are visibly clean before service critical (required)

Check counters, utensils, slicers, and beverage equipment contact points for visible soil, residue, or standing water.

Yes No N/A

Opening checklist completed by person-in-charge

Confirm the shift lead or person-in-charge has reviewed the opening conditions and is available on site.

Yes No N/A

Hot and Cold Holding Temperatures

Cold holding equipment temperature critical (required)

Measure the operating temperature of each refrigerated display, undercounter cooler, or cold well used for ready-to-serve items.

Hot holding equipment temperature critical (required)

Measure the operating temperature of each hot holding unit, steam table, or warming cabinet used for ready-to-serve food.

Cold food product temperatures are within limit critical (required)

Spot-check representative cold-held products such as dairy, sandwiches, salads, and cut fruit.

Hot food product temperatures are within limit critical (required)

Spot-check representative hot-held products such as soups, breakfast items, or prepared entrées.

Product Dates and Labeling

No expired products present in display or prep areas critical (required)

Inspect all packaged and prepared items for expiration, use-by, discard, or sell-by date compliance.

Yes No N/A

Prepared foods are properly labeled with product name and date critical (required)

Confirm opened or prepared items are labeled clearly enough for staff to identify the product and its required date control.

Yes No N/A

Discarded or out-of-date items removed from service area critical (required)

Verify any expired, damaged, or questionable items have been removed from the sales and prep area.

Yes No N/A

Surface Sanitation and Equipment Cleanliness

Counters and service surfaces sanitized critical (required)

Check that counters, trays, condiment stations, and service surfaces have been cleaned and sanitized prior to opening.

Yes No N/A

Coffee, beverage, and prep equipment cleaned and ready

Verify espresso machines, brewers, blenders, slicers, and similar equipment are clean, assembled, and ready for use.

Yes No N/A

Sanitizer solution available at correct concentration critical (required)

Measure sanitizer at the station used for wiping cloths and food-contact surfaces.

Opening Inventory Count

Coffee and beverage inventory count recorded

Count opening stock for core beverage items such as coffee beans, milk, syrups, cups, lids, and napkins.

Prepared food and grab-and-go inventory count recorded

Record opening quantities for sandwiches, salads, pastries, and other ready-to-serve items.

Inventory shortages escalated before opening

Document any low-stock or out-of-stock items that may affect service and notify the responsible manager.

Yes No N/A

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Run: In-Store Café Pre-Open Audit

Opening Readiness and Safety

Hot and Cold Holding Temperatures

Product Dates and Labeling

Surface Sanitation and Equipment Cleanliness

Opening Inventory Count

Get your results