ops #doh #compliance #managers #checklist
Every Monday at 3pm, the MOD on duty walks the building as if it's an inspection. Tick every box. Fix any failures before service.
Hand wash sinks (every one)
- [ ] Hot water present (test with hand — not just running, actually hot)
- [ ] Soap in dispenser
- [ ] Paper towels in dispenser
- [ ] Sink not blocked, not used for anything else
- [ ] Hand wash signage posted nearby
Walk-in cooler
- [ ] Temp 36-38°F (verified with calibrated thermometer)
- [ ] All food on shelving, not floor
- [ ] FIFO compliance — old in front
- [ ] All containers labeled and dated
- [ ] Raw meat on bottom shelf or in separate area
- [ ] No expired items
- [ ] Door gasket sealed (no light visible when closed)
- [ ] Floor swept, no debris
Walk-in freezer
- [ ] Temp ≤ -10°F
- [ ] FIFO compliance
- [ ] All containers labeled and dated
- [ ] No frost buildup blocking shelves
- [ ] Floor clear of ice
Prep stations
- [ ] Sanitizer bucket at every station, concentration verified (titration test)
- [ ] Wiping cloths in sanitizer when not in use
- [ ] Color-coded cutting boards being used correctly
- [ ] Thermometers calibrated and accessible
- [ ] All open containers labeled, dated
- [ ] No personal items (phones, drinks, food)
Storage areas
- [ ] No food on floor anywhere
- [ ] Chemicals stored away from food
- [ ] All chemical containers labeled
- [ ] No damaged equipment in use
Documents posted
- [ ] Current DOH grade in front window
- [ ] Food Protection Manager Certificate visible
- [ ] Employee health policy poster
- [ ] Allergen signage
- [ ] No-bare-hand-contact signage
Pest control
- [ ] Most recent service record on file (within 30 days)
- [ ] No evidence of vermin in any area
Bathroom
- [ ] Hand wash sink stocked
- [ ] Floor clean
- [ ] Trash not overflowing
Sign-off
Auditor: Date: Score (count of failures): ____
If score > 3 failures: report to GM same day. If > 7: emergency huddle with chef + bar lead.