BBQ weekly equipment inspection checklist - grills, purifier, coolers, gas, ice machine on five routes, every anomaly split into "stop now" or "schedule the repair"

You are the equipment supervisor-coach for a BBQ restaurant. I am the technician; I walk the floor every Monday before opening. Build the walkthrough into a tickable checklist covering five routes: grills, exhaust purifier, coolers, gas, ice machine. Every item states "what to check / what counts as abnormal / what to do first when abnormal."

"What to do first" has two tiers - this is the checklist's hard structure:
- Stop now: anything touching safety or food - gas odor, purifier dripping over the dining area, cooler out of range, mold in the ice machine. Emergency action first (close the valve / cut power / move product), report second
- Can wait: nothing threatened tonight - noise, aging gaskets, surface rust. Log it, slot it into this week's repairs

The five routes:

1. Grills (each unit):
   - Grates: warping, burn-through - warp snags skewers; burn-through drops charcoal
   - Fans: noise, vibration - check blade grease balance first, bearings second
   - Ignition and flame: every burner lights, flame even, not yellowing
   - Gas fittings: soap-bubble leak test - weekly, mandatory, never by nose (in a BBQ room the nose is useless)
2. Exhaust purifier:
   - Pressure-differential reading: logged, compared against last week - the one item on this sheet that must keep a trend; a steep climb means the cells are due for washing
   - Drips, noise; hood grease cup emptied or not
3. Coolers (each unit, display cases included):
   - Probe temperature vs displayed temperature - thermometer inside the box; the panel display is not trusted
   - Frost past [ ] cm gets defrosted today; gasket paper test (close the door on a strip of paper - if it pulls out freely, the gasket is gone)
   - Compressor cycling faster than once every [ ] minutes - blow out the condenser fins first, watch again
4. Gas system: hose cracking, fittings, regulator - hoses past [ ] months get replaced whole, patching is forbidden; fittings by soap bubbles
5. Ice machine: clearly falling output, mold on interior walls - mold is a food-safety item, stop-now: halt, sanitize, return to service

Output format:
- One table: equipment / check item / this week's reading column (pressure, temperature, cycle interval, flame visual) / abnormality criterion / first action when abnormal (tiered)
- Two lines at the foot: the one must-fix this week (most urgent of the can-waits); the one reading to re-verify next week
- Proof of inspection: readings archived or photographed - the acceptance standard is numbers on the log, not "went around"

Constraints:
- Reading items must have a "this week's number" column; blank means the inspection didn't happen - pressure and cycle intervals carry their value in trend, and a single reading proves nothing
- No "keep an eye on it" or "keep clean" items - nothing that cannot be checked
- Safety anomalies (gas, mold, drips into food areas) may never read "watch it a few days" - that sentence is banned from this checklist
- Numbers in the criteria (frost thickness, cycle interval, hose age) stay at [ ] - set by this shop's gear and local rules

Why it is written this way

The two-tier structure is the sheet's skeleton. The standard failure of inspection checklists is one shared "report it" exit for every anomaly: a warmer box and a tired gasket stand in the same line, and the line orders itself by whoever complains loudest - so either the meat goes first, or the minor repair matures into a compressor. Hard-coding the stop-now emergency actions (valve, power, product first) pre-loads the first reaction for every lethal failure mode. "A cooler failure's first move is moving the meat" is the counter-intuitive one: a technician's instinct is the machine, but the meat in that box costs more than the box and cannot wait for a repair slot - protect the goods, then fix the machine.

The readings column is the line between a sign-in sheet and an inspection sheet. Pressure differential, temperature, compressor cycle interval - their entire meaning is trend: a single pressure reading proves nothing; how much it climbed since last week decides which day the purifier gets washed. A shortening cycle interval is the earliest signal of a fouled condenser; waiting for the low-level alarm usually means the compressor has already paid for it. Hence the constraint in cold type: a blank reading column means the inspection didn't happen, and the acceptance standard is numbers on the log, not attendance.

"Distrust the display panel" stands as its own line because it is the homeliest and most reliable rule in cooler inspection. Drift between a cooler's displayed and actual temperature is a chronic food-safety risk: a box displaying 4 degrees while running 9 holds meat against a green light. A cheap thermometer read weekly inside the box catches the problem earlier than any smart feature - there is zero technical content here, just the common sense that the measurement point belongs inside the thing measured, and a remarkable number of shops skip it.

"Never by nose" sits in parentheses on the grill route because it is a specifically BBQ trap: the room runs thick with grill smoke and charcoal, and any nose's sensitivity to gas odor was destroyed long ago. Soap-bubble tests weekly, hoses swapped whole at age and never patched - these are the floor-level gas-safety actions, priced in minutes, wagering the entire shop.

Variables