Daniel Leal

Banquet kitchen closing checklist

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Title Page

Conducted on
Prepared by
Location

All food wrapped & dated
Seafood cooler iced & wiped down
All cutting boards washed & sanitized
All food prep areas scrubbed down with soap
Ovens detailed
Grill detailed
Stove detailed
Fryer detailed
Expo detailed
Hot boxes emptied & clean
Tilt skillet detailed
Walk-in clean & organized
Floors sprayed & squeegeed
Drains cleared of food debris
Trash removed & reset
All chemicals in designated area
No food under line or prep area tables
Supply closet area clean & organized
Line walls wiped down
Hood filters cleaned
Empty hood grease traps
Paper towels in dispensers
Soap in dispensers

Daniel Leal

Banquet kitchen closing checklist

Use this Template

Print as PDF

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.