What is the proper way to inspect cooking zones?

The proper way to inspect cooking zones is from top to bottom and left to right. This systematic approach ensures a thorough and organized inspection process. By starting at the top, you can ensure that any debris or issues that may fall to lower areas are accounted for as you work your way down. Moving left to right allows for a consistent pattern that helps prevent any areas from being overlooked, ensuring a complete assessment of all cooking zones.

This methodical technique is particularly important in food service environments like Panda Express, where cleanliness and safety are paramount. It reduces the risk of missing critical spots that might harbor food particles, grease, or other contaminants that could affect food safety and overall operational efficiency.

Other methods, such as inspecting from bottom to top or randomly inspecting areas, could lead to overlooking important zones or forgetting where the inspection has already taken place, potentially compromising food safety and hygiene standards.