CompliMaint Dining
Who eats what, where and when — and the proof it was safe
The records a commercial or institutional kitchen generates on the way to being able to answer an inspector: the cold-storage reading somebody took at six this morning, the equipment that was broken down and cleaned, the hood that was serviced and the trap that was pumped. Each one is dated, printable and filed against the building it belongs to. Where a value comes from a model food code it is labeled as a model-code default with its edition and section, and never as a requirement — which jurisdictions adopt which edition is a question about your address, not about this page.
Start
- Refrigerator & freezer logEvery unit, every reading, on one printable sheet.
- Equipment cleaning logWhat was cleaned, how it was found, and what could not be reached.Facilities
- Kitchen hood cleaning logHood, filters, duct and fan — what was reached and what was flagged.
- Grease trap cleaning logWhat was opened, pumped and cleaned, per unit, with the hauler ticket.
- DocumentsEverything filed, per building, ready to hand to whoever asks.
Sections
CompliMaint Dining records dietary instruction; it never authors it. There is no screen anywhere in this application that creates a therapeutic diet, a texture level, a liquid consistency or an allergy determination, and none that relaxes one — those are clinical instructions, and Dining's job is transport and visibility rather than interpretation. Where two directives conflict the product shows both and blocks the affected service; it does not rank them. There is no capability that permits serving an item conflicting with an active allergen restriction.
- What applies to meWhich food-code edition your jurisdiction adopted, cited, with the date somebody last read it — because every default in Dining is a model value until that question is answered for your address.
- The kitchen's work ordersA cooler that failed its reading, a hood that needs a contractor: they become ordinary work orders in the one queue, with the check that raised them attached, rather than a second list only the kitchen can see.
- My facilityThe building on file: the kitchen's own equipment, and what it carries.