Closing Audit Station Square

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Confirm Expo Checklist is complete

• Confirm Weekly Side Duty is complete

• Ensure line is clear of any unnecessary objects

• Ensure the ketchup pumps are cleaned, saran wrapped and placed in cooler

• Run hands under window to ensure line is clean and wiped

• All levels of shelving is clean

• Dish bin emptied and clean

• Sauce bottles are filled, saran wrapped and in cooler

• Plate stock is completed

• Coffee and Togo items stocked

• Backup Togo/dry storage are tidied

• Dirty hot cloths placed in hamper

• Confirm Front Desk Checklist is complete

• Provide Summary - flow, reso count, waitlist start/end time

• All menus wiped and organized

• Imagi lamps cleaned and placed on chargers

• Hokey is plugged in and detailed

• Host stand is wiped and tidied

• Host iPads wiped and placed in charging station

• Garbage is emptied

• Drawers organized and cleaned

• Final washroom check complete

• Signage and benches brought in

• Weekly Side Duty is complete

Well 2 Area

• Glassware is on bar top, Black rubber Mat is washed and stainless is clean underneath

• Glassware shelf is organized & stocked

• All bus bins are emptied and placed on bar top (check bottom row of shelf)

• Wine well is clean and dry - drain plugged

• Sink is clean and dry - drain plugged

• Well bottles are clean (touch for cleanliness), capped & in the well

• Well clean and dry - all jockey boxes and tools are placed in the well and organized

• Speed rail is clean & dry

• Red wine rails are full - no open bottles (check underneath)

• Touch under bar lip for cleanliness

• rimmer box is empty, clean & dry

• Well perforated rail is clean and dry - left out to dry

Slush Machine 1

• Machine is full

• Fronts, sides, lid, and underneath is clean

• Machine draw valve is wrapped and turned on "overnight mode"

• Wood cutting board is hand washed clean

POS Area

• Sleeves are stocked and freezer handle is clean

• Mise En Place drawer is full

• POS screen, printer & debit terminals are clean

• Menu’s are brought back to the host stand

• Stainless area is clean & dry

• Fridge handles and door fronts are clean

• Juice store and pours are stocked, NO Prep garnishes inserts are left in the fridge

• bottled beer shelves are full

Liquor display

• Display bottles are clean and capped (touch for cleanliness)

• White wine Fridge door handles and fronts are clean & fridge stocked

Well 2 Area

• Glassware is on bar top, Black rubber Mat is washed and stainless is clean underneath

• Glassware shelf is organized & stocked

• All bus bins are emptied and placed on bar top (check bottom row of shelf)

• Wine well is clean and dry - drain plugged

• Sink is clean and dry - drain plugged

• Well bottles are clean (touch for cleanliness), capped & in the well

• Wells are clean and dry - all jockey boxes and tools are placed in the well and organized

• Speed rails are clean & dry

• Red wine rails are full - no open bottles (check underneath)

• Touch under bar lip for cleanliness

• rimmer box is empty, clean & dry

• Well perforated rails are clean and dry - left out to dry

Slush Machine 2

• Machine is full

• Fronts, sides, lid, and underneath is clean

• Machine draw valve is wrapped and turned on "overnight mode"

• Wood cutting board is hand washed clean

Beer Taps & Drawers

• Beer taps are plugged

• Perforated grate & trough are clean - left out - drain plugged

• Bus bin drawer is CLEAN & bin is left out

• Garbage is taken out and bag replaced

• Chemicals are pulled & door left open

Dishwasher

• Dishwasher perforated grate is clean and left in the flat rack

• Dishwasher is turned off

• Large cutting board is cleaned (both sides) and placed on bar top (or just out of it's home for underneath to dry, stainless is dry

• Wine towers are clean & taps plugged

Misc.

• Drains are Micro-Quat'd - floors, sinks, white wine (NOT THE ICE WELLS)

  Good

  Fair

  Poor

  N/A

• Side duty is complete?

• HACCP recorded?

• Spillage is recorded

• Fans are placed on bar top - pointing towards areas of congestion

Well Area

• Well is organized, clean, dry & drain plugged - all tools are clean and organized

• perforated drink rail grate & trough are clean & removed from bar top recess

• Well liquor bottles are clean (touch) & capped & placed in the well

• Speed rail is clean & dry

• Red wine rails are full - No open red wine (check underneath)

• Rimmer box is empty, clean & dry

• Fan is placed on bar top and pointing at beer taps/well

  Good

  Fair

  Poor

  N/A

Beer Area

• Beer tower is clean & taps plugged

• Shot glasses mats are clean & full

• Sleeve freezer is full

• Top of tower - all glassware and misc. items are put away

Glassware Area/Wine

• All glassware is stocked, organized & full

• Wine towers are clean & plugged

• Stainless area is clean & dry

• Bar tools & supplies are organized & tidy

Fridge

• Fridge door handles & doors are clean

• bottles, juices & syrups are stocked

• All extra Prep Inserts are NOT in the fridge

Liquor Display Shelf

• Display liquor bottles capped & organized

• White wine fridge door handles & fronts are clean - fridge is stocked

Slush Machines & Area

• Slush machines are full - tops, sides & underneath are clean

• Draw valves are saran wrapped & machine set to overnight mode

• Signs are washed

• Tile wall area is wiped down & clean

  Good

  Fair

  Poor

  N/A

Keg Cooler

• All wines pumped, married and day dotted & left on the cart

• Prep/Product is married, covered, and rotated

• Kegs are organized & double stacked

• Floor is swept & mopped

• Shelves are tidy & organized - labels facing forward

• All leftover staff food is discarded

Bar Support

• King cube trays filled and in freezer

• All recycling bottles taking out

• Cage area is organized

• Wine Humidors are stocked

• bar glassware - is put away and organized

• Wine buffing machine is disassembled, washed & put out to dry

• Ensure all lounge servers have checked out with L1

• Sanitize and set tables (except Sundays)

• Server stations(x2) stocked and wiped

• Citrus garnishes given to bar team

• Booth seats and chairs wiped/chopsticked and crumb free

• Cutlery holders put through dish

• Squirrel POS Terminals wiped

• Billfolds wiped and organized

• Straw inserts put through dish and wiped under

• Place debit terminals on correct charging stations

• Return all remaining trays to the passthru

• Weekly Side Duty is complete

• Ensure DR servers have checked out with D1

• Sanitize and set all tables (except Sundays)

• Server station stocked and wiped

• Booth sears and chairs wiped/chopsticked and crumb free

• Cutlery holders have gone through dish

• Wine glasses pulled off table and buffed

• Bill folds wiped and organized

• Place debit terminals on correct charging station

• Weekly Side Duty is complete

• Dry storage hallway is tidied

Office

• Counters are clean, organized & wiped with Clorox

• Headsets are turned off & placed on charging station

• Ear pieces organized & sanitized

Staff Area

• All lockers emptied and unlocked

• Cubbies emptied of contents

• Place all belongings in a clear garbage bag & put in (TBD)

• Ensure iPads are charging, organized and locked in the cage

Final

• Beer Cooler walkthrough - refer to porter checklist

• Liquor room tidied & locked

• Back bar checked over

• 360 check all booth seats

• Debit terminals are placed on correct charging stations

• All heaters, misters & fans are off

• Patio emergency exits are locked

• Wine humidors are locked

• Lights are set to cleaner lights

• Music & TV’s are turned off

• Check guest washrooms to make sure they are clear

• Linens thrown inside linen bags in compound

• Front door is locked with signage brought in