A Frozen Yogurt Shop runs its machines and topping bar all day, so the deep jobs need a weekly slot of their own. These 3 checks are that layer. Do a full pest inspection of the whole store once a week, checking the corners and gaps a daily shift walks past. Calibrate every thermometer and probe against a known temperature so the daily mix and hopper checks stay honest. Then deep-clean and sanitize the walk-in freezer and the topping chiller, reaching the build-up a daily wipe leaves behind. Same day each week, signed.
Three jobs: a full pest inspection of the whole store, calibration of every thermometer and probe against a known temperature, and a deep clean and sanitize of the walk-in freezer and the topping chiller.
Syrup, fruit and dairy toppings drip and build up in the chiller seams and drains where daily cleaning does not reach. A weekly strip-down and sanitize clears that build-up before it spoils or crosses allergens.
Mix temperature and hopper holding are both judged on a probe reading. Checking each probe weekly against a known temperature catches drift before it hides a mix held too warm.
One free app has all of them: open the Frozen Yogurt Shop Checklists app - offline, no account, add it to your home screen.
Every statistic on this page comes from public inspection and food-safety data: