Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Manager PM Beginning of Shift Checklist

  • Check schedule of who is to be working

  • Check with AM Manger of any details to be passed on

  • Count drawer

  • Do a walk threw dinning room, bathroom, outside and front deli to make sure everything is in place and done from AM Shift.

  • 6 Pens and Register 2 Sharpies at Expo Line

Food Runner Beginning of Shift Checklist

Soda/ Coffee Station Beginning Shift

  • Check soda station: cups, straws, lemons, to go lids, paper napkins and silverware are stocked

  • Stock Cups

  • Stock Straws

  • Stock Lemons

  • Stock To Go Lids

  • Stock Paper Napkins

  • Stock Silverware

  • Check to make sure there is enough coffee and iced tea for the shift

  • Wipe down drink station

Dinning Room / Bus Station Beginning Shift

  • Check all tables have salt and pepper shakers on each table. Placed on center of table.

  • That each table has a fresh sheet of butcher paper on it.

  • Wipe down chairs in dinning room.

  • Make sure 4 empty bus tubs are at the bus station.

Kitchen During Shift

  • Fill Cheese and Parsley Containers for Expo Line

  • Check catering orders for next day: make all setups

  • Prep box lunches

  • Make all cookie and cake platters

Food Runner and Manager Stock During Shift

  • #4 and #8 Biopacks

  • 3x3 Clamshells

  • 9x9 Clamshells

  • 2.5 oz Souffle Cups and Lids

  • 5.5 oz Souffle Cups and Lids

  • 16 oz Soup Foam Containers

  • 32 oz Soup Foam Containers

  • 16/32 oz Soup Container Lids

  • 8 oz Deli Containers

  • 16 oz Deli Containers

  • 32 oz Deli Containers

  • 8/16/32 oz Deli Container Lids

  • Black Deli Salad Containers with Lid

  • To go Cups with Lids

  • To Go Coffee Cups with Lids

  • To Go Utensils

  • To Go Serving Utensils

  • Fill napkin Dispensers

  • Lids/ Straws/ Sweeteners at Drink Station

  • Chips (ROTATE)

  • Beverage Cooler (ROTATE)

  • Pull Cakes for Next Day

Food Runner End of Shift Checklist

Dinning Room Closing

  • Wipe down salt and pepper shakers

  • Breakdown Soda Station- Soak Soda Spouts, Empty Iced Tea, Empty Coffee

  • Take everything off soda table and wipe down

  • Wipe nozzles and dump 2 gallons of Hot water with bleach down soda machine

  • Empty Trash at Soda Station and next to Bus Station

  • Refill and put Cheese Shakers in Pizza Prep Frig. (Dinning Room and Expo)

  • Wrap Lemons and put in Pizza Prep Fridge

  • Turn OFF TV

  • Sweep and Mop the Dinning Room, Deli Waiting Area and Bathrooms

Espresso Station Closing

  • Clean Espresso Machine Area

Deli Area

  • Wine glass rack is restocked with polished glasses

  • Empty Trash behind Deli Case and put new bag in trash can

  • Stack All Patio Furniture and bring into Deli

  • Put lids on all deli salad containers

  • Bring in Chalk Board

Dishwasher Person Area Closing

  • Sinks are cleaned out

  • Hand sink cleaned out

  • If any dishes are left over night. Wrap bus tub with trash can liner.

  • Kitchen is swept and moped. Under All Tables.

  • All Trash is put in Dumpster

Kitchen Closing

  • Sanitize Expo Table and Table next to Pizza Prep Table

  • Empty Sanitizer Buckets and Put Dirty Rags in Dirty Rag Bin.

  • Soup Station Cleaned

Commissary Closing Manger

  • Check Counter Tops Commissary and Deli that ALL FOOD is put away

  • Check ALL Ovens are Off

  • Dishes are done. Empty water in sink.

Manager End of Shift Checklist

  • Check next days deliveries. If more than 3 deliveries are for AM. Contact Duncan to let him know!

  • Dishwasher/ Cooks/ Runners need to be checked out by manager.

  • Do Commissary Order

  • Go through Food Runners Checklist to make sure everything is DONE

  • Adjust Tips.

  • Count Drawer/ Disburse Tips/ Fill Out Cash Sheet/ Make Drop

  • Check mytimestation hours are accurate

  • Turn Off Radio

  • Lock Front and Back Gate

  • Check ALL Ovens are Off

  • Turn Off All Lights

  • Lock All Doors

  • Set Alarm- GO HOME!

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.