Restroom Refresh and Inspection Checklist
Mid-shift restroom check run by FOH support staff at a full-service restaurant. Covers cleaning, restocking, fixture inspection, and escalation of maintenance or pest issues to the manager on duty.
Sanitation and Surfaces
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Wipe and sanitize sinks and countertops
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Disinfect high-touch points
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Verify sanitizer concentration with a test strip
Restroom sanitizer should match the BOH three-bay sink standard — quat at 200-400 ppm or chlorine at 50-100 ppm depending on the product. Log the ppm reading; this is the same documentation health inspectors check on the line.
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Scrub toilets, urinals, and stall partitions
Use the dedicated restroom brush and bowl cleaner — never the kitchen-side brushes. Cross-contamination between restroom and BOH cleaning tools is a frequent health-department write-up.
Paper and Dispensers
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Restock toilet paper to two rolls per stall
Each stall should hold one in-use roll plus one backup. Running out mid-service is the #1 guest complaint surfaced on Yelp and Google reviews for FSR restrooms.
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Refill paper towel dispensers
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Test dispenser feed and clear jams
Pull one sheet from each dispenser to confirm the roller engages. Jammed paper-towel dispensers drive guests to use cloth napkins or hand-dryers, neither of which is the design intent.
Amenities and Restock
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Refill hand soap and lotion dispensers
Top off bulk-fill dispensers from the labeled refill jug stored in the janitor closet. Never decant unlabeled chemicals into a dispenser — OSHA HazCom requires the secondary container to carry the product label.
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Restock feminine hygiene and courtesy products
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Replace air freshener cartridge if depleted
Fixtures and Plumbing
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Inspect faucets, toilets, and urinals for leaks
Look for running toilets, dripping faucets, and pooling water at the base. A continuously running toilet wastes thousands of gallons per month and shows up on the water bill before anyone notices on the floor.
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Submit a maintenance ticket to the GM
Log the location (men's, women's, ADA), the fixture, and a photo. The GM decides whether to call the on-call plumber or hold for the next scheduled visit. Do not attempt repairs beyond tightening a visible loose connection.
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Replace burnt bulbs and check exhaust fan
Restroom exhaust must run continuously during service per most local building codes. A non-functioning fan creates odor complaints and a humidity load that damages drywall over time.
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Tighten loose stall hardware and dispenser mounts
Floors and Waste
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Sweep and mop with the wet-floor sign deployed
Slip-and-fall claims are one of the top OSHA-reportable incidents in restaurants. The wet-floor sign must be visible from the doorway before mopping starts and stay up until the floor is fully dry.
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Empty trash and replace liners
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Check for pest activity near baseboards and drains
Look for droppings, gnaw marks, drain flies, and grease buildup at the base of fixtures. Restroom drains are a common entry path for sewer flies in older buildings. Any sighting goes on the IPM log for the next pest-control visit.
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Notify the manager on duty about pest activity
Pest sightings during service require an immediate MOD escalation — they don't wait for the closing report. The MOD decides whether to close the restroom, call the pest-control vendor, or document for the next scheduled treatment.
Final Walk and Sign-Off
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Polish mirrors and stainless fixtures streak-free
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Photograph graffiti or wall damage for the maintenance log
Graffiti and gouges should be photographed and dated, then queued for the next deep-clean or paint cycle. Tracking visible damage prevents the slow accumulation that turns into a costly refresh between health inspections.
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Sign off the restroom check
Sign-off goes on the shift checklist and the kitchen-side cleaning log. The MOD reviews completion at pre-shift and again at close; gaps are coached the same shift, not a week later.
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