Prep wells and upright fridges verified with calibrated thermometer.

Parathas and prepped fillings rock solid with zero soft thawing.

Older batches rotated forward, containers covered, proper labeling.

Clean cutting board/knives for each roll; strict veg and non-veg separation.

Sanitizer refreshed; all dishes and utensils inverted on racks to air dry.

Griddle scraped clean, grease pan emptied/washed, burners degreased.

Customer dining tables wiped with sanitizer, seats dusted, chairs neatly aligned.

Toilet bowl/seat sanitized, sink scrubbed, soap and paper towels fully refilled.

Entire floor swept, scrubbed with degreaser, and mopped fresh.

All kitchen and front trash cans emptied to exterior dumpster; fresh liners tied.

Oil quality inspected; changed or filtered if dark/smoking; well scraped.