Restaurants · Cleaning · Basic
Clean filters after every service. Check wash and rinse temperatures daily. Delime weekly or as needed. Report any temperature failure immediately — hand-wash until resolved.
A daily and weekly maintenance checklist for kitchen staff cleaning and verifying the commercial dishwashing machine. Covers wash and rinse temperature verification, filter and screen removal and cleaning, spray arm inspection, drain clearance, deliming cycle scheduling, detergent and rinse aid levels, and sanitiser concentration testing — the checks that keep the machine washing hygienically and efficiently.
A commercial dishwasher that isn't reaching temperature or has blocked spray arms isn't sanitising — it's just rinsing with warm dirty water. Temperature failures and blocked filters are the most common dishwasher issues and both are prevented by daily cleaning and monitoring. Health inspectors check dishwasher temperatures at every visit.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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