CLOSE CHECKLIST v1.0

• Conducted on

  Date

2:30 PM

• Wash sauce cambros and rotate sauce bottles

• Wash and refill sauce bottles [only fill 75% & MUST label bottles and open sauce packets] (15 minutes)

  Sign

• Check dates for all sauce bottles and packets in the store and replace labels.

  Sign

• Complete temperature logs

  Sign

• Top up salad and meat bars

  Media

• All products are under chill line

  Sign

• Start veggie preps according to build to prep chart

  Sign

• Prep cold meat and cheeses if needed

• Prepare a discard list of items expiring after 3 PM the following day and change labels

  Sign

• Check labels on wraps and ensure their lids are properly closed.

  Sign

• Organize cool room and freezer for ordering (Tuesday and Thursday).

4:30 PM

• Record bread count and bake bread if needed

• Clean oven and proofer

  Sign

• Empty and clean the water container in the proofer

• Clean underbench fridge inside and doors

• Clean bread cabinet next to the oven

• Clean bread cabinet seals

• Wipe and organize under the sandwich unit area

• Wipe front storage cabinet doors

• Wash dishes and remove old labels

  Sign

• Score and season breads (10 rye, 10 wheat, 10 garlic&herb, 25 white, 65 italian)

  Sign

6:30 PM

• Complete weekly and monthly tasks

• Wash Cookie Mats and Bread Forms (if any)

• Clean microwaves including the top filter

  Sign

• Clean whiteboards and strainers

• Change cambros (Tuna, Seafood, Beetroot, and Avo)

  Sign

• Change meatballs cambro

  Sign

• Clean cookie display cabinet

  Sign

7:00 PM

• Do final top-ups (Do not over-top up)

  Sign

• All products are under chill line

  Sign

• Empty and replace rubbish bins

• Wipe wall behind the kitchen bins

• Wipe down shelving underneath the sandwich unit

• Stock up serviettes, sub wraps, and cookie bags.

• Refill and wipe salt and pepper shakers.

• Clean the entrance mats on both doors

• Sweep and mop front area.

• Ensure that all labels are fully removed from dishes

  Sign

• Wash kitchen sinks and tiles; scrub using dishwashing liquid

  Sign

• Clean hand wash sinks; scrub using dishwashing liquid

  Sign

• Turn OFF hot well and drain hot water

• Rinse and clean inside the hot well

• Wipe the side space and the wall next to hot well

• Wipe POS touch screen and printer.

• Wipe KIOSK tablet

• Wipe down packing station.

• Bring in A Frame and flags

  Yes

  No

  N/A

1hour before close

• Clean the front door glasses inside and outside, ensuring they are smudge-free

  Sign

• Clean the drink fridge glass and handle, ensuring there are no smudges

  Sign

• Clean cookie cabinet glass, ensuring there are no smudges

  Sign

• Clean sandwich unit glass, ensuring there are no smudges

  Sign

• Wipe Sandwich unit frames

  Sign

• Wipe shelving underneath the prep tables.

• Sweep kitchen and cool room including under prep tables/storage racks

• Sweep toilet floor

• Mop kitchen and cool room including under prep tables racks

• Mop toilet floor

• Change toilet bin

• Wipe front sauce bottle containers

• Turn OFF sandwich units

• Record left over breads

• Cling wrap all the breads and store in proofer

8:00 PM

• Turn off 'Open' sign and front lights and lock front door at the appropriate time

• Wrap-up sandwich stations

• Cling wrap and store cookies in the proofer

• Clean sandwich unit and inside glasses after closing

  Sign

• Refill fresh water in sanitiser bucket

• Thoroughly wash Chux cloths before placing them into the sanitizing bucket

• Place knives, spreaders, and scoops under the sandwich unit

• End-of-day cash

  Sign

• short/over cash

• Fill sales whiteboard

  Yes

  No

  N/A

• Record add-ons ($Value)

• Record drinks sale ($Value)

• Turn off radio, aircon, lights

• Turn off Toasters and panini press

Duty Manager/Senior sign-off all the tasks and submit checklist