CPH Kitchen Daily Dinner Closing Checklist ( 9.30pm - 11.00pm )

• Session

  Kitchen Closing

• Conducted on

  Date

• Prepared by

Kitchen Closing Storage

• Double-checked that no perishable foods have been left out

  Yes

  No

  N/A

• Kitchen staff is following FIFO ( LIFO )

  Yes

  No

  N/A

• Never mixing new product with old product?

  Yes

  No

  N/A

• Are the food kept well as the hotel standard?

• Are The Seafood / Meat / Vegetables kept as the hotel standard?

• 2 door chiller ( Fridge No 1 )

  Media

• 4 door chiller ( Fridge No 2 )

  Media

• 3 door chiller / 3 door freezer ( Fridge No 3 )

  Media

Refrigerator Temperature Log check at 11pm / Staff Name

• 2 door chiller ( Fridge No 1 )

• 4 door chiller ( Fridge No 2 )

• 3 door chiller / 3 door freezer ( Fridge No 3 )

• 4 door freezer ( Fridge No 4 )

• Table freezer ( Freezer No 5 )

Kitchen Closing Cleaniness

• Wipe spills and any appliances and door handles

  Yes

  No

  N/A

• Sweep the floor

  Yes

  No

  N/A

• Take out the trash and recycling as needed

  Yes

  No

  N/A

• Wipe down the refrigerator and its interior

  Yes

  No

  N/A

• Wipe clean shelving

  Yes

  No

  N/A

• Fans and lights turn off

  Yes

  No

  N/A

• Hand tools such as knives, special cutters etc have been washed and sanitized

  Yes

  No

  N/A

• Unplugged, wiped and sanitized small appliances

  Yes

  No

  N/A

• Washed and sanitized the station fixtures: tables, shelving, cabinets, heat lamps

  Yes

  No

  N/A

• Emptied, washed and sanitized under-counter line refrigerators

  Yes

  No

  N/A

• All heating equipment and units are turned off

  Yes

  No

  N/A

• Spray and wipe down countertops and vent hood

  Yes

  No

  N/A

• Cleanliness and orderliness is evident

  Yes

  No

  N/A

• Walls

  Yes

  No

  N/A

• Floors

  Yes

  No

  N/A

• Work Surfaces

  Yes

  No

  N/A

• Range / Equipment

  Yes

  No

  N/A

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