Inspections safety

Quick-Service Restaurant Daily Kitchen Safety

Per-shift kitchen safety check designed for QSR managers — completes in under 10 minutes with photo verification of cook temps.

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Built for: Foodservice QSR Restaurants Cafe

What's inside this template

Equipment Safety

Fryer oil at safe operating temp (335-365°F) (critical · weight 1.0)
Grill exhaust hood filters clean (no grease drip) (critical · weight 1.0)
Knife magnets/blocks organized; no loose blades (weight 1.0)
Slicer guards in place; lockout when not in use (weight 1.0)
Fire suppression nozzles unobstructed (weight 1.0)

Food Temperatures

Walk-in cooler ≤41°F (critical · weight 1.0)
Hot holding ≥135°F (critical · weight 1.0)
Probe thermometer calibrated this shift (weight 1.0)

Sanitation

Sanitizer bucket at correct concentration (critical · weight 1.0)
Hand-wash station stocked (soap, paper, hot water) (critical · weight 1.0)
Three-comp sink set up for warewashing (weight 1.0)
Floor mats in place at fryer/sink stations (weight 1.0)

Slip & Burn Hazards

Floors dry; "Wet Floor" signs deployed if needed (critical · weight 1.0)
Hot pads, gloves, fryer skimmers staged (weight 1.0)
Open shelving above hot equipment is heat-rated (weight 1.0)

Common use cases

Per-shift opening check

Manager-on-duty audit

Health inspector prep

Frequently asked questions

Does this satisfy FDA Food Code Person In Charge (PIC) duties?

It covers active managerial control duties but not all PIC obligations (employee health, training, allergen knowledge). Pair with a separate PIC verification.

Can a shift lead complete this or does the manager have to?

Most operators allow shift leads to complete the open/close shift; the on-duty manager signs off. State health codes may require a Certified Food Protection Manager onsite.

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