Title Page

  • Closing Team Leader

Back-of-House Cleaning Checklist

  • Wipe down the walls wherever there are splashes

  • Clean the grill, griddle, range, flattop, and fryer. Make sure to get underneath the equipment, too

  • Disinfect prep area surfaces

  • Wash utensils, small wares, flatware, and glassware and let them air dry overnight

  • Clean the sinks

  • Refill soap dispensers and replace empty paper towel rolls

  • Sweep walk-in refrigerators and storage areas

  • Fridge and freezer clean, inside and outside. No debris left

  • Take out the trash and recycling

  • Disinfect the waste disposal area and clean the trash cans

  • Sweep and mop the floors

  • Dishwasher clean, inside and outside. No make food traces left

  • All containers are clean, and stored in correct place

  • Service containers replaced with new cleaned containers

  • All cupboard and glass bottles discarded in blue recycling bag

  • Fryers oil Jar stored in correct places. No jar left in the floor

Completion

  • Recommendations

  • Closing Chef's Full Name and Signature

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