Title Page

  • Site conducted

  • Conducted on

  • Location

Pre-Opening Checklist

  • Is the outside area cleaned?

  • Is ticketing all clean, not worn and in place?

  • Is the heating system above the front door clean?

  • Has coffee machine been calibrated?

  • Is donut display ready to go?

  • Is the secondary display/self-service display ready to go

  • Is glass cleaned thoroughly?

Tongs Hourly Cleaning Checklist

  • Wash and Sanitize Donuts Tongs 10am

  • Wash and Sanitize Donuts Tongs 11am

  • Wash and Sanitize Donuts Tongs 12pm

  • Wash and Sanitize Donuts Tongs 1pm

  • Wash and Sanitize Donuts Tongs 2pm

  • Wash and Sanitize Donuts Tongs 3pm

  • Wash and Sanitize Donuts Tongs 4pm

  • Wash and Sanitize Donuts Tongs 5pm

  • Wash and Sanitize Donuts Tongs 6pm

Closing Checklist

  • Date

  • Outside or Inside area. Clean tables, change bins, sweep floor

  • All counter tops, press doors, handles and shelves to be sanitized and wiped down

  • Carrier bags, donut bags and boxes all fully stocked for next day

  • Sweep area in front of the cabinet

  • Bin emptied and bags changed. Leave fresh bins every morning

  • All bin covers/lids cleaned and sanitized

  • Coffee machine screens, till screen, just eat screens, cleaned with glass cleaner

  • Floor to be thoroughly swept and scraped in places if necessary, removing all dirt from corners and edges. Including behind bins or blocked areas

  • Floor to be mopped thoroughly until build up and stickiness is gone

  • Office floor, bathroom floor and kitchen floor to be swept and mopped

  • All racks washed in dishwasher. Three washes altogether

  • All utensils and tongs to be washed in dishwasher

  • Silver area scraped, cleaned with purple spray

  • Glass and screen cleaned until no marks are showing

  • All fridges and touch points cleaned

  • Everything removed from dishwasher, cleaned, drained, and rinsed out kitchen counters wiped

  • Comments / Action

  • MANAGER/SUPERVISOR SIGN OFF

Bakery Daily Cleaning Checklist

  • All containers clean

  • Floor swept and mopped

  • All shelves cleaned and sanitized

  • Bain Marie containers clean and refilled for next day

  • All prep required for the next day done

  • Microwave inside/outside & door handle clean

  • Fridge inside/outside & door handle clean

  • All containers have shelf life label

  • HACCP documents filled out

  • Topping Silicon paper re-stocked

  • Piping bags restocked

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.