Kitchen Equipment Start-Up Checklist

Ansul or equivalent hood suppression systems require semi-annual service by a licensed contractor. Check the tag on the system — an expired or missing tag is a fire-marshal citation and in some jurisdictions a same-day shutdown.

K-class extinguisher must be within line-of-sight of cooking appliances per NFPA 96. Check gauge in green, pin sealed, annual inspection tag current.

Use a test strip on the sanitizer bay: quat 200–400 ppm, chlorine 50–100 ppm, or iodine 12.5–25 ppm depending on your dispenser. Log the reading — health inspectors check the log, not the strip you threw away.

MA, IL, MI, NY, and RI require at least one PCFP- or AllerTrain-certified manager on every shift. Confirm the cert is current and posted; an expired card is an automatic citation at point of service.

Cold-holding spec is 41°F or below per FDA Food Code. Read the internal thermometer (not just the dial controller — controllers drift). If the reading is above 41°F, fire the escalation step before stocking the walk-in.

Move TCS items (dairy, protein, cut produce) to a working unit or ice bath. Note the time the unit went out of range — anything held above 41°F for over 4 hours must be discarded under the time-as-a-control rule. Call your refrigeration vendor; do not stock the walk-in until the temp recovers.

Freezer should hold 0°F or below. Frost buildup on coils or evaporator fans is the most common cause of slow temperature creep — note it in the log even if the reading is in range.

Run a dollar bill around the gasket — if it slides out without resistance, the seal is shot. Torn or compressed gaskets force the compressor to overwork and drive the temp out of spec by mid-service.

Pull use-by-dated items forward, push fresh deliveries to the back. Check date labels on every cambro — undated prep is a critical violation. Toss anything past its 7-day or recipe-specified shelf life.

Set the oven to 350°F, let it cycle, then read with a calibrated probe in the center. A 25°F drift will ruin pastry and undercook protein. Note the offset on the unit and inform the line for the shift if it can't be serviced today.

Each burner should ignite within 3–4 seconds and show a clean blue flame. Yellow or sooty flames indicate a clogged jet or air-mixture problem — yellow flame on a wok burner is a CO risk under the hood.

Skim, filter, and inspect the oil. Dark color, foam during heat-up, or off-smell means dump — use a TPM (total polar materials) tester if you have one; over 25% TPM is the European threshold and a good operator standard. Log filter cycle for the day.

Scrape the flat top to bare steel, wipe, then re-season with a thin coat of high-smoke-point oil per the manufacturer's instructions. Grease buildup on grates is the most-cited line violation by health inspectors and a flare-up risk.

Dull knives cause more cuts than sharp ones. Hone on the steel, then test on a tomato — clean slice with light pressure or it goes to the stone. Check handles for cracks; cracked riveted handles harbor bacteria.

Safety interlocks must stop the blade when the guard or bowl is removed — OSHA citation if defeated. Run each speed; listen for bearing whine or smell of burning motor.

Red for raw protein, yellow for poultry, green for produce, white for dairy, purple for allergen-ticket prep. Cross-station boards are the single biggest source of cross-contamination — keep them segregated even when the dish pit is slammed.

Pull the purple-handled tongs, dedicated cutting board, and clean fryer basket reserved for allergen tickets. Stage them at expo where the allergen ticket protocol calls for them — anaphylaxis-grade cross-contact is what color coding prevents.

High-temp machines need 180°F final rinse at the dish surface. Use a thermolabel or max-registering thermometer on a plate — gauge readings on the machine itself are not enough for code. If the rinse is short, switch to chemical sanitize mode and call service.

Convert the dish station to manual three-bay or chemical-sanitize mode: 50 ppm chlorine, 25 seconds contact time. Page the warewashing vendor. Do not run high-temp until the booster heater is serviced and verified at 180°F.

Clogged nozzles leave food residue on plates and ramekins, which an inspector will flag as not-clean-to-sight-and-touch. Pull the rinse arm, soak in delimer if scaled, reinstall.

OSHA Hazard Communication Standard (29 CFR 1910.1200) requires an SDS for every chemical on premises, accessible without barriers. Match the binder against the dispenser station — new products from Ecolab or Auto-Chlor often arrive without the cook seeing an updated SDS.

Slush in a glass of crushed ice and water for 4 minutes — probe should read 32°F ± 2°F. Adjust the calibration nut or replace the probe. This is what cooling-log and final-cook-temp readings depend on; an uncalibrated probe makes the whole HACCP log indefensible.

Test against a known weight (a 1-lb sealed product works in a pinch). Portioning scales drift fast in a wet environment; food-cost variance traces back to mis-portioned protein more often than to vendor pricing.

Bottom shelf must be 6 inches off the floor (FDA Food Code 4-204.122). Check pest-control glue boards and bait stations; log the result in the pest log your service provider audits monthly. Any rodent droppings or live insects are a critical violation.

Kitchen manager or sous signs off before the line fires. Capture any equipment running off-spec (oven offset, weak burner, sticky walk-in latch) so the closing manager knows what to flag to the GM and the service-ticket log for tomorrow's vendor calls.