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Equipment Checklist for Commercial Kitchens Cheat Sheet (DRAFT) by [deleted]

Keeping a commercial Kitchen clean & safe

This is a draft cheat sheet. It is a work in progress and is not finished yet.


Preven­tative mainte­nance on kitchen equipment minimizes breakage, increases perfor­mance, reduces power consum­ption and extends the life of the equipment


Are hinges, handles, knobs, grates, etc. all in good condition?
Does the gas fired equipment burn a steady blue flame?
Are motors running smoothly and turning over properly?
Are temper­atures within +/- 2 degrees of the desired setting?
Are door gaskets in good condition, no noticeable signs of wear or tear?
Is water feed equipment de- limed on a periodic basis?
Is hood system operating?
Are hood filters clean?
Are condensers free from dust and ice?
Is fire suppre­ssion system operat­ional?
Has fire suppre­ssion system been inspected recently?
Are all utilities confirmed on and resets checked?
Are all chemicals labeled and stored properly?
Operating equipment wiring is free from fraying, burnt power cords, or exposed wiring?

Commercial Dishwa­shers

Is the dishwasher free from lime buildup?
Do all doors open easily?
Is there no evidence of leaks?
Is that pump intake screen is in place?
Do drain covers open and close easily?
Is the incoming temper­ature of water is at least 180 degrees F for high temper­ature machines & 120 degrees F for chemical sanitizing machines?
Are the wash and rinse arms and nozzles clean?
Does the dishwasher automa­tically start when door is closed?
Is the timed/ manual operation is working properly?
Does automatic shutdown after _____ seconds?
Are chemicals being primed through the lines?


Evaporator coils (cold air) and condenser coils (warm air) are clean?
Airflow of fans is un-obs­tru­cted?
Fridges are not overst­ocked with product, air should move freely around all items, (espec­ially sides and bottom of contai­ners)?
Employees are trained to prior to placing a service call, check that power is on and observe temper­ature pattern for one hour to avoid false alarms (check resets)?
Evaporator coils are free of ice by visual inspec­tion?
All door gaskets seal from outside air comple­tely?
Cold pans sit flush in place, no bent corners?
Defrost cycles are set during slow periods of business?
Thermometers stored in the upper 1/3 or in the warmest section of the refrig­erator to get accurate readings?
Record the current temper­ature reading on the thermo­meter.


Change foil linings of grill, range, and flattop
Disinfect prep surfaces
Wipe down and clean your grill, range, flattop, and fryer. Don't forget to clean behind and underneath this equipment, too!
Wash can opener
Wash meat slicers
Wipe down walls wherever there are splashes
Mop floors
Wash beverage dispenser heads in soda fountains
Clean popcorn machine
Disinfect waste disposal area to prevent pests and the spread of bacteria: mop floors around cans, and wash the exterior and interior of each can
Run hood filters through the dishwasher


Wash and sanitize walk-ins
Delime sinks and faucets
Clean ovens, including the walls, sides, and racks
Use drain cleaners in floor drains


Clean coffee machine
Empty grease traps
Clean ice machine (can be done every several months)
Clean refrig­eration coils to remove dust
Wash walls and ceiling to remove grease buildup
Wash behind hot line to prevent clogs
Clean and sanitize freezers
Change pest traps
Wash vent hoods (can be done every several months)