BOH Closing Checklist

• Conducted on

  Date

• Prepared by

• Personnel

Screens

• Ensure area is stocked for dinner: Clamshells, foil bags, nugget boxes etc.

• Stock Fries build to 8 cases

• Gather breakfast dishes: 8 duke containers w/false bottom, soup container (x2), soup ladle (x2), rolling pin, biscuit cuter, black handle scoop, black plastic spatula (2), gravy ladle, amber butter containers (x2), breakfast brushes (x3)

Breading

• Breading Table is stocked

• Thaw any chicken to replace anything being pulled

• Ensure regular and spicy coater are stocked for dinner

• Gather closing materials: 2 full green scrubbies cut in half, 5 white towels, 5 chic towels

Screens

• Final close the first open fryer

• Consolidate red trays of waste in 12 qt. containers - 1 for each type of chicken. Day dot all chicken pans/trays

Breading Area

• Close the first henny. Clean inside and out, roll to the back of store upon completion

• Remove the dump station form area, take to dish. Assist dishwasher with dump station when necessary

Screens

• Wipe down boards counters/shelves beneath. Clean as you go

• Remove ice pans from boards area. "pre-wrap" all cheese, lettuce, tomato and store in low-boy.

• Consolidate chicken holding-pans. Send unused pans to dish

Breading Area

• Close the remaining three henrys inside and out. Leave on after cleaning. Quick drop and thorough wipe-down after each use. Takes baskets to dish.

• Final drop of char (5 filets) at 9:25 pm

• Sizzle chargrill machine. Use 3 oz. of sizzle (roughly 40 sprays). Clean outside while sizzle sits for 10 minutes. Roll to back of the store upon completion

• Take back unneeded breading dishes. (sliding shelf, transfer pans, sifter, nugget sifter, etc.)

Screens

• Bulk bacon crumbles in a dated/labeled container

• Transfer bacon crumbles from 1/6 deep metal pan to 2 qt. container

• Transfer diced hard boiled egg from 1/6 deep metal pan to 2 qt. obtainer

• Place left-over chicken into consolidated waste buckets - take to walk-in. Ensure container is day doted.

• Final close second open fryer

• Ensure all equipment is turned off: (toaster, CSS toaster, chutes, warming stations, soup holding stations, open fryers, fry stations, warming drawer)

• Final wipe-down of boards area counters/shelves/low shelves (including behind soup/css toaster, chicken warmer, bun toaster etc.)

• Place any unused chess sauce/soup in an ice bath, take to walk-in day dot

• Discard any unsold cupped cheese sauce - Send warming drawers to dish

• Ensure are is stocked for next day (buns, foiled bags, clamshells, fries, nugget boxes etc.)

• Cover cheese, lettuce, tomato in the boards low-boy cooler

• Who will sweep, scub, squeegee, dry mop from breakfast grill to the first benny. (include behind boards lowboy, freezer, and open fryer

• Ensure all dishes have been returned to the boards area: cutting boards, kitchen knife. serrated knife, butter roller, bun toaster/teflon, soup pots, 6 half-size 4" inch deep pan with crumb screen, pickle container, tongs (x3), nugget spoon, filet fork

• Assist teammates with closing the remainder of the kitchen

• Duke wiped down. "lids" taken to dish

Breading Area

• Breakdown remainder of breading table. Send pans to dish. Clean table inside/out and floors and wall behind

• Roll out remainder of equipment

• Wipe down stainless wall behind the grill/henny area

• Who will sweep, scrub, squeegee, dry-mop breading area floors

• Roll equipment back - ensure all jenny's are placed in the correct order

• Assist teammates with closing the remainder of the kitchen

• Thorough clean soup burner/shelf below

• Ensure all chicken in the breading table is covered

Misc

• Walk in cooler/freezer doors are cleaned and polished

• Ice-machine and prep area cooler doors are cleaned and polished

• Mop sink has been cleaned and hosed out

• Who removed all trash from the store

• Who will sweep, scrub, squeegee, dry-mop the section of the floor from the filet station to the pop rack

• Middle island floors swept, scrubbed if necessary