At my former life in poultry processing, we used a similar method to.
I'm not sure if you have contract sanitation or if your company performs sanitation. There should be SOP's regarding cleaning procedures of equipment, the chemicals that will be used, how they will be used, and at what concentrations. People do this in many different ways. Some have a single form with What (Equipment), How (cleaning procedure), When (frequency), Who (Responsible person), and with what chemicals, at what concentration.
I've found it more manageable, and easier for employees performing the job, to have a cleaning manual for the sanitors. For pieces of equipment (stunners, scalders, kill blade, openers, etc), there was a picture of the equipment AND and indication as to the location for the E-stop and lockout points. On the same sheet, or the opposite sheet, the cleaning procedure was listed. This allowed training on each piece of equipment for new sanitors to be very easy, and met that part of the master sanitation schedule.
Additionally, pre-operational swabbing and inspection for daily cleaning verified those cleaning locations. A master copy of equipment that was cleaned daily (down to knives, knife dips, etc) double as both an equipment checklist and the swab list.
What we called a "Master Cleaning" or "Master Sanitation" was then used for anything that was cleaned Less Than Daily. (Overhead fans, ceiling lights, etc) and anything that was on a cleaning rotation (numbered forklifts, auxillary rooms, locker rooms, etc). This list had each department (Live Hang, Picking Room, Evisceration, Chiller Room, Paw Room) listed and any and every possible piece of equipment or structure in that room that would need cleaning. Frequency of cleaning was agreed upon by the food safety team and was changed as we felt the need. This could be as often or as infrequent as you would like. Weekly, monthly, and quarterly are fairly common. The person who was responsible for ensuring each item on the Master Cleaning form was cleaned at the appropriate frequency would initial each week/month/quarter that it was done.
Any equipment, utensil, transportation device, disposal equipment, or structure was included either on the pre-operational list or on the master cleaning list.
Each quarter, I, as the FSQA Manager, would verify the effectiveness of the Master Cleaning Schedule, the cleanliness of each area/item on the schedule, and that every item was on the list that needed to be.
That may be very wordy, and may not be at all what you're looking for.
Items that were often missed - Carts used to move QA/QC testing tools around, carts used to transport tubs, inspector seats and arm guards, floor grates, handwashing sinks, doors, maintenance shop corners.