Closedown checklist v2

Is the decarb clean?

Are washing baskets cleaned and the runners clean?

Is the dishwasher clean? Inside and exterior?

Are shelves Under pot wash clean and tidy?

Are all labels removed from meat tubs and gastronomes?

Are there plenty of chemicals? Eg: rinse aid + detergent?

Is the fly killer clean?

Is meat tub shelf tidy?

Is the cutlery rack tidy?

Are bins empty? Cleaned and stacked? Has all rubbish been removed from kitchen?

Has all cutlery been cleaned, wrapped + polished

Is all food wrapped and date checked in walk in fridge?

Is the walk in freezer tidy?

Are all door handles and kick plates clean?

Has water and degreaser been left in fryers for morning cleaning?

Is the chip scuttle + hob burner area clean?

Any equipment failures? Place callouts when required?

Is all food wrapped and date checked in meat fridge?

All work surfaces sanitised and tidy?

Is there at least 2 working temperature probes? Are they clean?

Is the char grill clean? Also water bath underneath?

Is the clam grill clean, including top plates and fat trap underneath?

Has the dmlb been completed in full?

Has the meal stream been cleaned? Is it free from clutter on top?

Hob dismantled and clean?

Is the toaster clean?

Has the henny Penny been cleaned and emptied?

Is all food wrapped and date checked in defrost fridge?

Chip scuttle clean? Check underneath!

Is the panini machine clean?

All touch points clean? Eg: bump bars, fridge and freezer handles?

Is all food wrapped and date checked in saladette?

Is the can opener blade clean?

Has all open dry store products been wrapped and date checked?

Hand wash station? Eg: blue roll, clean sink?

Are dry store areas clean and tidy

Are all microwaves clean?

Has all equipment been moved to mop?

Is there any chemicals, used cloths, rubbish or general clutter on the cook line?

Is there any used cloths, rubbish or general clutter around potwash?