--- title: "Pizza Parlor & Pizzeria Weekly Checklist" canonical: "https://peakscaleops.com/checklists/pizza-weekly-checklist/" --- > Source: https://peakscaleops.com/checklists/pizza-weekly-checklist/ [Checklists](/checklists/) / [Pizza Parlor & Pizzeria](/checklists/pizza/) / Weekly Checks # Pizza Parlor & Pizzeria Weekly Checklist Once a week a Pizza Parlor & Pizzeria gets taken apart in a way a daily shift never allows. These 4 checks cover the jobs that need time and a cold kitchen. Walk the whole kitchen and storage area and check traps and corners for pest activity. Calibrate every probe thermometer with an ice-water or boiling-water check. Strip the dough mixer to the bowl, hook and guard and deep-clean it. Then deep-clean and sanitize the walk-in cooler and dough retarder, down to the shelves, gaskets, walls and floor. Same day each week, signed. [Run this checklist - free](/run/pizza/?list=weekly) [Download PDF](/checklists/pdf/peakscale-pizza-checklists.pdf)[Download Excel](/checklists/excel/peakscale-pizza-checklists.xlsx) The checklist · 4 checks ### Pest, Calibration & Deep Clean **1\. Walk the entire kitchen and storage area once a week and check traps and corners for pest activity.** A full weekly inspection can catch problems a daily glance may miss. **2\. Calibrate every probe thermometer once a week using an ice-water or boiling-water check.** A thermometer that reads wrong can hide unsafe food temperatures. **3\. Take the dough mixer apart once a week and deep-clean and sanitize the bowl, hook, and guard.** Old dough and flour dust build up inside the mixer and can hide bacteria. **4\. Deep-clean and sanitize the walk-in cooler and dough retarder once a week: shelves, gaskets, walls, and floor.** Deep cleaning removes spills and buildup that daily wiping does not reach. ## Frequently asked questions **What does the Pizza Parlor & Pizzeria weekly checklist cover?** Four deep jobs: a full pest walk of the kitchen and storage, calibration of every probe thermometer against ice water or boiling water, a strip-down clean of the dough mixer bowl, hook and guard, and a deep clean of the walk-in cooler and dough retarder. **Why deep-clean the dough mixer every week?** Flour and dough build up in the bowl seam, on the hook and under the guard where a daily wipe never reaches. Taking it apart once a week removes that build-up before it turns into a pest attractant or a hygiene failure. **How do you calibrate a pizza probe thermometer?** Check it in ice water, where it should read 0°C (32°F), or in boiling water against the local boiling point. Adjust or replace any probe that reads wrong before it touches dough or the make line again. ## More Pizza Parlor & Pizzeria checklists [Receiving Deliveries](/checklists/pizza-shop-receiving-checklist/)[Dough, Proofing & Cold Fermentation](/checklists/pizza-dough-prep-checklist/)[Opening & Turning On the Oven](/checklists/pizza-oven-opening-checklist/)[Making Pizzas, Portioning & Baking](/checklists/pizza-make-line-checklist/)[Delivery, Carryout & Keeping Food Hot](/checklists/pizza-delivery-checklist/)[Closing, Waste & Food Cost](/checklists/pizza-closing-checklist/) One free app has all of them: [open the Pizza Parlor & Pizzeria Checklists app](/run/pizza/) - offline, no account, add it to your home screen. ## Sources Every statistic on this page comes from public inspection and food-safety data: - [NYC DOHMH Restaurant Inspection Results, dataset 43nn-pn8j](https://data.cityofnewyork.us/resource/43nn-pn8j.json?$select=count\(distinct%20camis\)&$where=cuisine_description='Pizza'%20and%20violation_code='02G') - [FDA Report on the Occurrence of Foodborne Illness Risk Factors, 2017–2018](https://www.fda.gov/media/169390/download) - [FDA Report on the Occurrence of Foodborne Illness Risk Factors, 2013–2014](https://www.fda.gov/media/117509/download) - [Domino's Pizza, Inc. Form 10-K FY2025](https://www.sec.gov/Archives/edgar/data/1286681/000119312526062321/dpz-20251228.htm) - [Domino's Pizza, Inc. Form 10-K FY2013](https://www.sec.gov/Archives/edgar/data/1286681/000119312514066092/d661353d10k.htm) - [USDA AMS National Dairy Products Sales Report](https://www.ams.usda.gov/mnreports/dywdairyproductssales.pdf) - [WRAP, Overview of Waste in the UK Hospitality and Food Service Sector](https://bfff.co.uk/wp-content/uploads/2014/01/WRAP-Waste-in-the-UK-Hospitality-and-Food-Service-Sector-2012-Report.pdf) - [ReFED, Restaurant Food Waste Action Guide](https://refed.org/downloads/Restaurant_Guide_Web.pdf) - [Associazione Verace Pizza Napoletana, Disciplinare AVPN 2022](https://www.pizzanapoletana.org/public/pdf/Disciplinare_AVPN_2022_en.pdf) - [Foods](https://www.mdpi.com/2304-8158/12/7/1407/htm) - [Pizza Today, State of the Pizzeria Industry full report 2022](https://pizzatoday.com/state-of-the-pizzeria-industry-full-report-2022/) - [CDC EHS-Net, Quantitative Data Analysis To Determine Best Food Cooling Practices in U.S. Restaurants](https://stacks.cdc.gov/view/cdc/47887) - [Intouch Insight, Pizza DELCO](https://www.intouchinsight.com/blog/pizza-trends-series-third-party-delivery) - [FDA Food Code §3-501.19 as codified in Washington Administrative Code 246-215-03530](https://lawfilesext.leg.wa.gov/Law/WAC/WAC%20246%20%20TITLE/WAC%20246%20-215%20%20CHAPTER/WAC%20246%20-215%20-03530.htm) - [Food Service Technology Center, Appliance Test Report - Edge EDGE-3240 Gas Conveyor Oven](https://caenergywise.com/report-library/conveyor-ovens/Edge_EDGE-3240_Gas_Conveyor_Oven.pdf) - [NC State Extension Food Safety, Home Delivered Foods & Meal Kits](https://foodsafety.ces.ncsu.edu/documents/849053/Home-Delivery-Meal-Kits-Feb-2022.pdf) - [USDA AMS Dairy Market News, CME Weekly Average Cash Cheddar 40-lb Blocks](https://www.ams.usda.gov/mnreports/dywacheese_cmebl.pdf) - [PMQ Pizza, Pizza Power Report 2026](https://www.pmq.com/pizza-power-report-2026-pizzeria-failure-rate-is-not-what-you-think/) - [Pizza Today, 2025 Pizza Industry Trends Report](https://pizzatoday.com/news/2025-pizza-industry-trends-report/148305/)