Preschool Kitchen & Prep Checklist

All dishes, pots, pans and utensils were cleaned and stored properly after each meal and snack

All sinks were cleaned & sanitized after use

All work counters were cleaned & sanitized after use

Trash can was emptied and cleaned after each meal

Dish cloths were washed at the end of each day

Hands were washed properly, frequently, and at appropriate times

Food service employees wore restraints, gloves, and clean clothing and keep hands clean and free of any open sores or infections that could spread to food

All hot food was temped and served at 135 degrees

All food was stored in refrigerator and freezer

Refrigerator(s) was kept clean and organized

Sanitizer/Dishwasher is empty out and cleaned out at the end of day

All chemical are stored away from food.

All snacks were stored in cabinet. Opened snacks were labeled and stored in appropriate containers