CLOSING DUTIES v2401

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

START OF SHIFT

• CHECK RICE, CHICKEN, AND BEEF (COOK IF NEEDED) - ASSESS SPITS, DO YOU HAVE ENOUGH FOR DINNER RUSH?

  Yes

  No

  N/A

• ENSURE LINE IS STOCKED & SET UP 4 SUCCESS (TOPPINGS, SALAD, SAUCES ETC.)

  Yes

  No

  N/A

• DISCUSS RUSH PLAN (POSITIONS\STATIONS) - DIVIDE SHIFT DUTIES AND RESPONSIBILITIES

  Yes

  No

  N/A

• ASSIGN ANY DEEP CLEANING OR ADDITIONAL DUTIES FOR THE NIGHT

  Yes

  No

  N/A

• DO TEMP CHECKS – BEFORE 5PM (HOW DOES THE FOOD LOOK/TASTE?)

  Yes

  No

  N/A

DURING THE SHIFT

• SERVICE LINES CLEAN, DISHES WASHED, FLOORS SWEPT & TABLES/WASHROOMS CHECKED (CLEANED IF NEC.)

  Yes

  No

  N/A

• REFILL SAUCES BOTTLES & ALL SAJ DOUGH TRAYS (ENSURING F.I.F.O. IS BEING FOLLOWED)

  Yes

  No

  N/A

END OF SHIFT DUTIES

END OF NIGHT PROCEDURE PROTEIN / COOLING HOT FOODS

• Approx.2 HOURS BEFORE CLOSE ASSESS YOUR PROTEIN. 1/3 SKEWER OR LESS CONTINUE TO SHAVE IT ALL DOWN. MORE THAN 1/3 SHAVE WHAT YOU NEED TO LAST THE REMAINDER OF THE SHIFT

• COOLING SKEWERS - REMOVE FROM HEAT AND PLACE DIRECTLY IN THE FREEZER. WRAP WITH PLASTIC WRAP AFTER 30 MINS.

• COOLING SHAVED PROTEIN - REMOVE SHAVED PROTEIN FROM THE HOT WELL AND HOT HOLD UNIT AND PLACE DIRECTLY INTO THE WALK IN COOLER WITH THE LID OFF. STIR EVERY 5-10 MINS FOR 30 MINS.

• AFTER 30 MINS IN THE WALK IN COOLER COVER PROTEIN BINS WITH PLASTIC WRAP AND A LID

• COOLING RICE - REMOVE RICE FROM THE HOT WELL AND HOT HOLD UNIT AND PLACE DIRECTLY INTO THE WALK IN COOLER WITH THE LID OFF. STIR EVERY 5-10 MINS FOR 30 MINS.

• AFTER 30 MINS IN THE WALK IN COOLER COVER RICE BINS WITH PLASTIC WRAP AND A LID

• SHUT OFF SHAWARMA MACHINES, FRYERS, SAJ DOME, SAJ BREAD PRESS, HOT TABLE, HOT HOLD CABINET, OVEN, TOASTER, AND FRY LAMP

  Yes

  No

  N/A

• FULLY SCRAPE SAJ PRESS (TOP & BOTTOM), WIPE DOME & ALL STAINLESS AROUND PRESS (CORRUGATED AND TABLE)

  Yes

  No

  N/A

• REFILL ALL EMPTY SAUCE & TOPPING INSERTS, WIPE THE FRIDGE

  Yes

  No

  N/A

• REMOVE INSERTS, WIPE ALL STAINLESS AND INSERT EDGES, REPLACE INSERTS, WIPE THE FRIDGE (DOOR + INSIDE)

  Yes

  No

  N/A

• TURN OFF FRYERS, TAKE OUT FILTERS, CLEAN OIL, WIPE FRYERS (TOPS & SIDES)

  Yes

  No

  N/A

• CLEAN SHAWARMA MACHINES (TOP, UNDER, GRILL WIRE ETC.), FLAT TOP

  Yes

  No

  N/A

• SCRAPE TOASTER – ALL RESIDUE REMOVED, WIPED CLEAN (INCL. UNDERNEATH)

  Yes

  No

  N/A

• CLEAN & SANITIZE POS STATION (STAINLESS, PAY TERMINAL ETC.), KIOSKS, 3RD PARTY & KDS SCREENS

  Yes

  No

  N/A

• WIPE ALL TABLES, CHAIRS, WINDOW EDGES, GARBAGE BINS, ORANGE CORRUGATED & TAKE OUT RACK

  Yes

  No

  N/A

• TAKE WASHROOM CLEANING MATERIALS, CLEAN TOILET, WALLS, SINK & MIRROR, TURN LIGHTS OFF

  Yes

  No

  N/A

• SWEEP & HOT MOP ENTRANCE, WASHROOMS, DINING AREA, COOK LINE (CLEAN MOP HEAD)

  Yes

  No

  N/A

• CHANGE ALL THE GARBAGES, LINE WITH NEW BAGS, TAKE ALL GARBAGE & RECYCLING OUT TO BIN

  Yes

  No

  N/A

• WASH ALL DISHES, FULLY SCRAPE ALL SINKS (INSIDE/OUTSIDE), WALLS, PIPES, SPRAYER, CHEM. DISPENSER ETC

  Yes

  No

  N/A

• CLEAN PREP TABLE/AREA, WALLS, SHELVES ETC. (UNDERNEATH CONTAINERS ETC.)

  Yes

  No

  N/A

• CLEAN & ORGANIZE FRIDGE\FREEZER (INSIDE/DOORS ETC.)

  Yes

  No

  N/A

• ALL TOOLS PUT AWAY AND COMPLETE ORGANIZATION OF STORAGE, PREP & DISH AREA

  Yes

  No

  N/A

• SWEEP PREP AREA (CORNERS, UNDER ALL SHELVES/TABLES), HOT MOP PREP AREA (HANG DRY MOP HEAD)

  Yes

  No

  N/A

• ALL EQUIPMENT OFF?? ENSURE ALL EQUIPMENT IS OFF (DOME, PRESS, FRYERS, FLAT TOP, TOWERS ETC.)

  Yes

  No

  N/A

• ENSURE RESTAURANT IS SET UP FOR NEXT DAY'S BUSINESS

  Yes

  No

  N/A

• COMPLETE END OF DAY PROCESS ON POS