Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

Open and Close Checklist

  • What day is it?

OPEN and DAY Checklist

  • What is your name?

  • Get float from DM

  • Read the communication diary for any messages or upcoming parties

  • Turn on the computer and open Links

  • Count float ($200) and place in the till

  • Put EFTPOS machine out and place on charger

  • Open display fridges and turn on lights

  • Check food in display fridges. Ensure they are labelled, all use by dates are current and discard/record any food thrown to waste

  • Check milk fridge for milk. Ensure you use the milk with the closest use by date

  • Set-up tables and chairs in seating area ensuring 1.5m apart.

  • Turn on TV in cafe area and Menu TV

  • Wipe down all tables and chairs in the seating area prior to opening with disinfectant

  • Wipe tables each hour throughout shift and / or after each user

  • Turn on exhaust fans in kitchen area

  • Turn on oven and 1 deep fryer

  • Restock all display fridges - they must be full at all times

  • Complete Food Safety Record Information

  • Take the radio off charge and turn on - communicate with the DM using the radio

  • Prepare any fresh food as required to ensure fridges are well presented

  • Do we need to order anything according to the Weekly Ordering Schedule?

  • Make sure all foods and drinks have price and traffic light label with them

  • Complete temperature checks and record in Excel Spreadsheet

  • Mop floor on the servery side if it gets wet throughout your shift

  • Wash dishes throughout shift

  • Maintain a clean and tidy kitchen and work area at all times. No food is to be left out unattended

  • Complete your Daily Cleaning job according to the schedule

  • Complete Weekly Cleaning Checklist

  • Complete any monthly tasks assigned

  • Note here any staffing dramas or examples of excellence

  • Note here any patron feedback received throughout your shift

  • Note here any maintenance or OHS Issues/Concerns

  • Any other observations or notes (please be detailed)

  • Sign complete

DAILY ITEMS

  • What is your name

  • Regularly wipe and disinfect tables each hour and after each customer

  • Ensure tables are organised and spaced 1.5m apart

  • Wear gloves and mask for all food preparation

  • Ensure all serving dishes, glasses and mugs are clean

CLOSE CHECKLIST

  • What is your name

  • Wipe down all tables and chairs including coffee tables / benches

  • Check food in fridges, weather for next day and prepare any food for the next day

  • Restock the display fridges during shift and prior to closing for next day

  • Check use by dates of all food and discard any out of date - record waste

  • Turn the oven dial to pilot - DO NOT TURN OFF

  • Close the covers on the display fridges and place mat on freezer

  • Wipe out the microwave

  • Restock coffee cups, lids, sugar and hot chocolate

  • Empty the kitchen bin and coffee knock bin. Put in dumpster

  • Ensure all daily and weekly cleaning throughout your shift has been completed

  • Ensure all deliveries for the day have been put away

  • Fill in any important messages for the following day in communication book

  • Turn radio off and place on charger

  • Ensure both speakers are in kitchen out of site

  • Sanitise all kitchen benchtops

  • Sweep and mop all floors in kitchen and cafe areas

  • Please restock the reception fridge

  • Please turn the TVs off

  • Remove stock from the bench and place behind counter

  • Note here any staffing dramas or excellence

  • Note here any patron feedback from shift

  • Note here any maintenance or OHS issues/concerns

  • Any other observations or notes

  • Complete till off and eftpos settlement (cash to be counted in safe room)

  • Ensure the DM completes your end of day cash drop and processes any Overs/Unders

  • Once completed, please send to james.benton@ymca.org.au

  • Please sign

Daily Cleaning Tasks

  • What day is it

Daily Tasks

  • Work Benches. Remove all items. Wash with hot soapy water. Rinse with hot water. Wipe & Dry. Spray with sanitiser and clean

  • Display Fridges (Internal) Remove items and wipe clean with sanitiser.

  • Display Fridges (External) Wipe down the external surfaces of the display fridges. Clean any glass with glass cleaner

  • Microwave - remove any food waste. Clean and Sanitise

  • Milkshake Mixer - Turn Off. Wash with warm soapy water. Rinse. Sanitise

  • Steamer - Empty Water/ Put basket through dishwasher. Wipe and Sanitise base and exterior

  • Toaster Station - Turn toaster off (wait to cool). Remove any food waste. Wipe and clean with sanitiser

  • Kitchen Floors - General sweep of kitchen floors throughout shift and wet mop at close

  • Seating Area Floors - general sweep throughout shift

  • Coffee Machine - Back flush with the blind filter throughout the day. Remove coffee grounds from the heads. Remove the filter baskets, clean bottom of heads. Remove drip tray and wash. Reassemble and turn off. Back flush with espresso machine cleaner at the end of the day on WEDNESDAY and SATURDAY only.

  • Coffee Machine - Ensure bench under coffee machine has been wiped clean

  • Dishwasher - Drain water, wipe out excess water and remove filters and any waste. Rinse with clean water, leave door open to air dry

  • Glass surfaces - clean all display glass fridges/bain marie with glass cleaner

  • Bain Marie - Turn Off. Remove any waste. Wipe out with cleaner/sanitiser.

  • Bins - remove rubbish and recycling daily. Replace bin liners. Take rubbish to dumpster.

  • Walls - Spot clean and spray and wipe any marks on walls

  • Power Points, Towel & Soap Dispensers - wipe down all surfaces and ensure fully stocked

  • Tables - Wipe down all tables and chairs with sanitiser hourly and after each customer

  • Milk Fridge - Remove milk. Wipe and spray clean. Discard out of date stock.

  • Compost Bin - Empty compost bin. Clean out with warm soapy water

  • Tea Bags / Coffee Shelf - Remove items and wipe under. Ensure organised and clean.

  • Storeroom - general clean and tidy

  • Storeroom - clean shelving and items on shelves as needed

Weekly Cleaning

  • What day is it?

  • Sweep and Scrub under display fridge and bain marie

  • Storage Fridges and Freezers - remove all products and wash with warm soapy water. Spray and Wipe. Clean glass

  • Pipework Kitchen - use firedog and joff to clean all pipework under cooking equipment in the kitchen

  • Hand Basins - spray and clean with sanitiser all hand basins

  • Oven - use firedog and jiff to clean

  • Kitchen Floor - clean and scrub under preparation benches, fryers and oven

  • Clean fryer lids with warm soapy water

  • Coffee Machine - remove all cups and mugs from top of coffee machine and clean surface. Ensure all mugs and glasses clean

  • Store Room Floors - sweep and scrubs store room floors

  • Coffee Machine - remove all cups, lids and plates and wipe under bench

  • Servery Window area (back corner) - Dust, clean and wipe benchtops

  • Glass - clean all glass surfaces with glass cleaner

  • Kitchen Floor - sweep and scrub floors under preparation benches and fryers

  • Fryer Lids and Fryer Area - clean with warm soapy water

  • Store room Floors - sweep and scrub kitchen store room floors

  • Walls - wipe down walls behind bins in cafe area

  • Back of house dishwasher - clean and wipe bench surfaces in area

  • Fryer Lids - clean with warm soapy water

  • Walls - clean wall behind ice cream freezer

  • Floors - sweep floors under display fridges

  • Dishwasher - drain and clean

  • Stove / Oven - remove food scraps and oven shelves. Wash in hot soapy water. Wipe down all walls with warm soapy water

  • Microwave - clean internal surfaces of microwave

  • Sandwich bar fridge - clean out and wipe internal shelves and buckets

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