1. Cooking Utensils Hygiene
☐ Pots and pans are clean and sanitized
☐ No burnt food residue present
☐ Handles are clean and secure
☐ No rust or damage observed
2. Cutting Boards & Knives Hygiene
☐ Color-coded cutting boards used correctly
☐ Knives are clean and sanitized
☐ Cutting boards are free from deep cuts and cracks
☐ Raw and cooked food utensils are separated
3. Serving Utensils Hygiene
☐ Serving spoons, ladles, and tongs are clean
☐ Serving utensils stored hygienically
☐ No direct hand contact with food-contact surfaces
☐ Utensils replaced if dropped
4. Eating Utensils Hygiene
☐ Plates, bowls, cups, and cutlery are spotless
☐ No chips or cracks present
☐ Completely dry before storage
☐ Stored upside down or covered where applicable
5. Dishwashing Process
☐ Wash–Rinse–Sanitize process followed
☐ Approved sanitizer used
☐ Correct sanitizer concentration maintained
☐ Dishwasher functioning properly (if applicable)
6. Utensil Storage
☐ Clean utensils stored separately from dirty utensils
☐ Storage racks are clean and dry
☐ Food-contact surfaces protected from dust
☐ Storage area organized
7. Utensil Maintenance
☐ Broken utensils removed from use
☐ Wooden utensils in good condition
☐ Stainless steel utensils free from rust
☐ Routine inspection conducted
8. Sanitization & Documentation
☐ Utensils sanitized after every use
☐ Cleaning schedule followed
☐ Cleaning records maintained
☐ Supervisor verification completed