Run Warehouse Club Food Court Pre-Open Audit — Free

Opening Readiness and Permits

Required permits, licenses, and health postings are visible at the food court critical (required)

Confirm all required operating permits, inspection certificates, and any local health postings are displayed in an accessible location for staff and inspectors.

Yes No N/A

Food court is secured for opening and customer access is controlled

Verify barriers, gates, or other controls are removed or positioned correctly for safe customer entry and service flow.

Yes No N/A

Staff assigned to opening positions are present and ready critical (required)

Confirm required opening roles are staffed, in uniform, and prepared to begin service without delay.

Yes No N/A

Point-of-sale, order display, and communication systems are operational

Verify registers, order screens, printers, headsets, or other service communication tools are functioning before opening.

Yes No N/A

Opening checklist completed by responsible manager critical (required)

Document the manager or person in charge who completed the pre-open audit and confirmed readiness to open.

Hot-Hold Equipment and Temperature Control

Hot-hold equipment temperature is at or above 135°F critical (required)

Measure each active hot-hold unit and confirm it is holding food at 135°F or above before service begins.

Thermometer is available, clean, and calibrated or verified accurate critical (required)

Confirm a probe thermometer is present at the station and ready for use to verify product temperatures during opening and service.

Yes No N/A

Hot food product temperatures meet holding requirements critical (required)

Check representative hot food items and confirm product temperatures are at or above 135°F unless a documented approved alternative applies.

Hot-hold wells, sneeze guards, and lids are positioned correctly

Verify equipment covers, guards, and lids are in place and do not obstruct safe dispensing or temperature control.

Yes No N/A

No visible condensation, spills, or leaks affecting hot-hold equipment

Inspect the area around hot-hold units for leaks, standing liquid, or other conditions that could create a slip hazard or indicate equipment deficiency.

Yes No N/A

Condiment Station and Service Area Setup

Condiment station is stocked with approved items only

Verify condiments, toppings, napkins, lids, straws, and utensils match the approved menu and are not expired or damaged.

Yes No N/A

Condiment containers are clean, closed, and properly labeled critical (required)

Check that dispensers, squeeze bottles, bins, and bulk containers are sanitary and clearly identified for safe customer use.

Yes No N/A

Single-use items are protected from contamination critical (required)

Confirm napkins, utensils, lids, and straws are stored in a way that prevents customer contact contamination and moisture exposure.

Yes No N/A

Self-service condiment area is organized to support safe traffic flow

Verify the station layout allows customers to access items without crowding, cross-traffic, or contact with food-contact surfaces.

Yes No N/A

Waste containers are available, lined, and not overflowing

Confirm trash and waste receptacles are positioned near the service area and are clean, lined, and ready for opening.

Yes No N/A

Product Par Levels and Inventory

Required opening par levels are met for core menu items critical (required)

Confirm the food court has the minimum opening quantity for each core menu item based on forecasted demand and approved par standards.

Yes No N/A

Beverage, condiment, and packaging supplies are at opening par

Verify cups, lids, sleeves, napkins, utensils, condiments, and other service supplies are stocked to opening par.

Yes No N/A

All food products are within use-by or discard dates critical (required)

Check dated product and confirm no expired, time-controlled, or otherwise out-of-date items are available for service.

Yes No N/A

Packaging and product storage areas are organized and off the floor

Verify inventory is stored in a clean, orderly manner and protected from contamination, damage, and floor contact.

Yes No N/A

Back-up product is available for high-volume items

Confirm backup inventory is staged or accessible for expected peak demand without disrupting safe food handling.

Yes No N/A

Surface Sanitation and Food Safety

Food-contact surfaces are clean and sanitized before opening critical (required)

Inspect prep tables, serving surfaces, utensils, and equipment contact points for visible cleanliness and required sanitation status.

Yes No N/A

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

Check counters, exterior equipment surfaces, and surrounding areas for grease, dust, residue, or other visible soil.

Yes No N/A

Floors in the service area are clean and dry critical (required)

Verify floors are free of spills, debris, and slip hazards in customer and staff walk paths.

Yes No N/A

Handwashing station is stocked and accessible critical (required)

Confirm the hand sink has soap, paper towels or approved drying method, warm water, and unobstructed access for staff use.

Yes No N/A

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Run: Warehouse Club Food Court Pre-Open Audit

Opening Readiness and Permits

Hot-Hold Equipment and Temperature Control

Condiment Station and Service Area Setup

Product Par Levels and Inventory

Surface Sanitation and Food Safety

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