Restaurant Pantry Inventory Layout Checklist
Prepared by: | [YOUR NAME] |
Date: | August 25, 2055 |
I. Dry Goods Section
Task No. | Checklist Item | Done (✓) |
|---|
1 | Ensure all dry goods are labeled and dated | |
2 | Store items like rice, pasta, and flour in airtight containers | |
3 | Organize spices alphabetically or by category | |
4 | Rotate stock to ensure older items are used first (FIFO) | |
5 | Check for signs of pests or damage | |
6 | Keep the area clean and dry at all times | |
II. Canned and Preserved Goods Section
Task No. | Checklist Item | Done (✓) |
|---|
1 | Arrange canned goods by type and size | |
2 | Ensure cans are dent-free and not expired | |
3 | Label shelves for easy identification | |
4 | Rotate stock to prioritize older items | |
5 | Wipe down shelves regularly to remove dust | |
6 | Maintain clear access to commonly used items | |
III. Baking Supplies Section
Task No. | Checklist Item | Done (✓) |
|---|
1 | Store baking powders, sugars, and yeasts in airtight containers | |
2 | Organize by baking category (e.g., flour, sugars, additives) | |
3 | Label and date all opened packages | |
4 | Ensure gluten-free and allergen items are separated | |
5 | Restock frequently used items for easy access | |
6 | Discard items that are past their expiration | |
IV. Oils, Vinegar, and Condiments Section
Task No. | Checklist Item | Done (✓) |
|---|
1 | Group oils and vinegar by type (e.g., olive oil, balsamic) | |
2 | Check bottles for any leaks or damage | |
3 | Ensure condiments are sealed properly | |
4 | Keep regularly used items near the front | |
5 | Rotate stock for freshness | |
6 | Clean any spills immediately to prevent a mess | |
V. Bulk Items Section
Task No. | Checklist Item | Done (✓) |
|---|
1 | Store bulk items in sealed containers to maintain freshness | |
2 | Use clear bins for easy identification of contents | |
3 | Label bulk storage with names and dates | |
4 | Rotate stock and avoid overstocking | |
5 | Regularly inspect for signs of pests or damage | |
6 | Ensure the area is clean and organized | |
VI. Refrigerated Goods and Cold Storage
Task No. | Checklist Item | Done (✓) |
|---|
1 | Group refrigerated goods by category (e.g., dairy, meats, vegetables) | |
2 | Check temperature levels are consistently maintained | |
3 | Label and date all perishable items | |
4 | Rotate stock to use older items first (FIFO) | |
5 | Regularly check for expired or spoiled items | |
6 | Ensure that no items are blocking air circulation | |
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