Closing Check list - Kitchen

• Store/Site

• Prepared by

• Duty Manager

• Conducted on

  Date
• Location
  Address

Equipment, materials and utensils

• Turn off all equipment, check cleanliness and ensure all are disinfected

  Yes

  No

  N/A

• Check all freezers, chillers and display chillers cleanliness ( in and out ) organisation and condition

  Yes

  No

  N/A

• Check hand washing sink cleanliness, should be dry and sanitise

  Yes

  No

  N/A

• Turn off dishwashing machine, check cleanliness, should be empty, clean and sanitised

  Yes

  No

  N/A

• Check pot washing section cleanliness, should be empty, sanitised and dry

  Yes

  No

  N/A

• Check all garbage bins cleanliness ( in and out ) emptied and with liner

  Yes

  No

  N/A

• Check all drainage clean, grease trap is cleaned

  Yes

  No

  N/A

• Check all records are up to date including breakage & spoilage

  Yes

  No

  N/A

• Make sure that all the food is day dotted with shelf life and expiry & covered

  Yes

  No

  N/A

• Turn off exhaust system, ventilation & lights

  Yes

  No

  N/A

• Make sure all the stock is sufficient for the next day of operation

  Yes

  No

  N/A

• Gas tank is checked & gas is available for the operation. In case of shortages - Action to be taken by calling - 920009911 by giving the following information. Served account number -20532543. Mobile connected to Nahar Al Nassar - 0538837700. Serial number of the tank -22-10581 & the capacity of the tank is 1000 Litres

  Yes

  No

  N/A