Pastry and Dessert Display Case Checklist
- Who checks
- Barista or shift supervisor; store manager during site visits
- When
- After the morning setup and 2–3 times during the day, especially before peak hours
- Time
- ~10 min · 25 items
| Location | Date and time | Inspector | Signature |
In a coffee shop, the display case sells without words: a guest who came in for a cappuccino adds a croissant if the case is full, neat and looks fresh. Half-empty trays, sagging cream and cloudy glass have the opposite effect, and a cream dessert in the unrefrigerated section is also a food safety risk.
The check takes about 10 minutes. Start with the thermometer, then walk along the case on the guest side, seeing it as a customer does, and only then check labels and tongs from the barista side. Take an overall photo of the case to compare with the display photo standard; pull anything that fails on freshness right away.
Temperature and equipment
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1
Temperature in the refrigerated display case, °C Record the thermometer reading inside the case. For cream desserts and sandwiches the benchmark is 2–5 °C / 36–41 °F (some national rules allow up to 6 °C / 43 °F), unless the product spec says otherwise.
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2
A thermometer is installed in the refrigerated case and visible to the barista The thermometer is not hidden behind trays or lying on the bottom; the built-in display works.☐ Yes☐ No
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3
Desserts with cream, whipped cream or cheese fillings are only in the refrigerated section The unrefrigerated case and counter hold only pastries and cookies that do not need chilling per the product spec.☐ Yes☐ No
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4
Display case doors on the barista side are closed Doors slid shut between servings; the glass does not fog from an open door.☐ Yes☐ No
Display layout
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5
The case is laid out per the display photo standard Compare with the approved planogram: items in their places, quantity per tray matches the standard.☐ Yes☐ No
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6
No empty trays or gaps in the display A sold-out item is either restocked or its tray removed and the row closed up, price tag removed.☐ Yes☐ No
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7
Items face the guest Cake cross-sections, fillings and decoration are visible; croissants all point the same way.☐ Yes☐ No
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8
Sandwiches and savory pastries are displayed separately from desserts Savory items on their own shelf or in a separate zone, not touching sweet ones.☐ Yes☐ No
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9
Doilies and paper under items are clean No crumbs, grease spots or cream marks from items already removed.☐ Yes☐ No
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10
Cake slices are cut evenly and to the same size Slices of equal width, clean cut, no smeared cream; the cutting knife is clean.☐ Yes☐ No
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11
Display volume matches the plan for this time of day Full in the morning, reduced by evening per plan, not filled with items that will end up as waste.☐ Yes☐ No
Freshness and rotation
-
12
No items past their use-by date in the case Check labels on trays or the display log against the current date and time.☐ Yes☐ No
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13
Each tray has the display date and time marked on the barista side A label, sticker or display log entry shows when the item must be pulled.☐ Yes☐ No
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14
Earlier batches are at the front and sold first A new batch is not placed on top of or in front of the old one.☐ Yes☐ No
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15
Desserts show no dried edges, sunken cream or cracked glaze Inspect each item up close; anything that has lost its look is pulled from sale.☐ Yes☐ No
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16
Bake-off items are heated per the recipe card and never reheated twice Oven settings per the product spec; a heated but unsold croissant does not go back in the oven.☐ Yes☐ No
Price tags and guest information
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17
Every item has a price tag matching the POS price Ring up 2–3 items or check against the price list in the POS.☐ Yes☐ No
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18
Price tags are uniform, clean and next to their items No handwritten corrections, flipped or fallen tags; tags do not block the product.☐ Yes☐ No
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19
The barista can show ingredients and allergens for any item in the case on request Ask about 1–2 desserts: there is an ingredient card or allergen binder, and the barista knows where it is.☐ Yes☐ No
Serving hygiene and cleanliness
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20
Items are picked up with tongs or a spatula, not by hand Watch 2–3 sales; if gloves are used, they are changed after handling cash.☐ Yes☐ No
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21
Separate tongs are used for sweet and savory items Tongs differ by color or storage spot and rest on a clean holder, not on the glass or counter.☐ Yes☐ No
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22
Display glass on the guest side is free of fingerprints and streaks Look at an angle to the light: the glass is clear, no fingerprints at child height.☐ Yes☐ No
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23
No crumbs or fallen pieces inside the case Bottom and shelves clean, fallen toppings and pieces removed.☐ Yes☐ No
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24
Open-display items are covered with domes or wrapped Cookies and pastries by the till are under a lid or individually wrapped so guests cannot touch them.☐ Yes☐ No
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25
Display lighting works and all bulbs are on No dark shelves or flickering bulbs; the lights do not warm desserts on the top shelf.☐ Yes☐ No
This template is a starting point. Check the limits and wording against your local regulations, your company standards and the equipment manufacturers' instructions.
jeCheck · https://jecheck.io/en/templates/pastry-display-check
Common violations
- Cream desserts go in the unrefrigerated case "because they look better there". After a couple of hours at room temperature that is a direct food poisoning risk.
- A new batch goes in front of the old one. Fresh items sell, while yesterday's end up as waste or, worse, with a guest.
- Display time labels are skipped because "everyone remembers". At shift change no one knows how long an eclair has been out, and the decision to pull it is a guess.
- The barista picks up a croissant by hand after working the till. The guest sees it, and even with no health consequences, it damages trust in the place.
Frequently asked questions
Cream and cheese desserts, sandwiches and other perishables are usually kept at 2–5 °C (36–41 °F); some countries allow up to 6 °C (43 °F). The exact storage conditions on the product spec or supplier label take priority over general benchmarks.
At minimum after the morning setup and before the evening reduction, and more often at peak times. It is best to record the temperature at every check to see whether the case warms up during the day.
Only if the use-by date on the product spec has not passed and the house standard allows it. Many chains sell such items separately at a discount or not at all, to protect the quality standard.
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