Run Quick-Service Restaurant Daily Kitchen Safety — Free

Fryer Safety

Fryer area clear of combustible materials critical (required)

No paper goods, cardboard, cloth, or other combustibles stored within the fryer splash zone or near ignition sources.

Yes No N/A

Fryer oil level within operating range critical (required)

Oil is filled to the marked operating line and not overfilled or below minimum safe level.

Yes No N/A

Fryer controls, guards, and shutoff accessible critical (required)

Temperature controls, emergency shutoff, and any protective guards are present, unobstructed, and functional.

Yes No N/A

No active leaks, unusual smoke, or oil overflow critical (required)

Inspect for oil leaks, smoking beyond normal operation, foaming, or overflow at the fryer base and surrounding floor.

Yes No N/A

Fryer fire suppression access unobstructed critical (required)

Manual pull station, extinguisher, and suppression system access points are visible and unobstructed.

Yes No N/A

Grill and Hot Surface Safety

Grill surface clean and free of grease buildup critical (required)

Cooking surface and drip areas are free of excessive grease, carbon buildup, and residue that could ignite or contaminate food.

Yes No N/A

Heat shields, splash guards, and handles intact

Protective components are present, secure, and not damaged or missing.

Yes No N/A

Grill area clear of paper, packaging, and utensils not in use critical (required)

Only necessary tools are staged at the station; packaging and disposable items are stored away from heat sources.

Yes No N/A

Emergency shutoff and gas/electric disconnect accessible critical (required)

Emergency shutoff controls are clearly identified and reachable without moving equipment or supplies.

Yes No N/A

No visible damage to cords, hoses, or connections critical (required)

Power cords, gas hoses, and fittings show no fraying, cracking, kinks, or loose connections.

Yes No N/A

Food Temperature Monitoring

Hot holding temperature meets minimum requirement critical (required)

Record the measured temperature of the hot holding unit or food item.

Cold holding temperature meets maximum requirement critical (required)

Record the measured temperature of the cold holding unit or food item.

Thermometer available and sanitized before use critical (required)

A probe thermometer is available at the station and sanitized before and after temperature checks.

Yes No N/A

Temperature logs completed for required items

Required hot and cold holding checks are documented for the current shift.

Yes No N/A

Out-of-range food placed on corrective action hold critical (required)

Any food outside safe limits is isolated, labeled, and handled per corrective action procedure.

Yes No N/A

Sanitation Buckets and Chemical Control

Sanitizer concentration within site-approved range critical (required)

Measure sanitizer concentration according to the chemical label and site SOP.

Sanitizer bucket labeled and stored away from food critical (required)

Bucket is clearly identified, not placed in food prep or food storage areas, and not used for any other purpose.

Yes No N/A

Clean wiping cloths available at each station

Each active station has an available wiping cloth stored in sanitizer solution or per site SOP.

Yes No N/A

Chemical containers properly labeled critical (required)

Secondary containers and spray bottles are labeled with contents and hazard information as required by site procedure.

Yes No N/A

Slip, Trip, and Floor Hazards

Floor free of standing liquid or grease critical (required)

No standing water, grease, or food debris is present in walkways, around fryers, grills, or sinks.

Yes No N/A

Wet floor signs placed where needed

Wet floor signage is deployed whenever cleaning, spills, or wet conditions create a slip hazard.

Yes No N/A

Walkways and exits unobstructed critical (required)

Aisles, emergency exits, and access paths are free of boxes, carts, hoses, and stored items.

Yes No N/A

Floor mats flat, secured, and in good condition

Anti-fatigue or slip-resistant mats are flat, not curled, and do not create a trip hazard.

Yes No N/A

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Run: Quick-Service Restaurant Daily Kitchen Safety

Fryer Safety

Grill and Hot Surface Safety

Food Temperature Monitoring

Sanitation Buckets and Chemical Control

Slip, Trip, and Floor Hazards

Get your results