Full Unit Close Down

• Site

• Prepared by

• Conducted on

  Date

KITCHEN

• Dishwashers, drained, cleaned out and dry, leave door open, double sanitiser

  Yes

  No

  N/A

• Sinks drained, cleaned out and dry, double sanitised

  Yes

  No

  N/A

• No dishes or pots with water left in them

  Yes

  No

  N/A

• Sinks plug holes covered

  Yes

  No

  N/A

• Grease traps to be emptied and deep cleaned

  Yes

  No

  N/A

• Dry store products, sealed or covered and check labels on use by dates

  Yes

  No

  N/A

• Clean dry stores

  Yes

  No

  N/A

• Thermocirculators, cleaned and dry, balls clean

  Yes

  No

  N/A

• Walk in fridge cleaned including door lock, turned off

  Yes

  No

  N/A

• Fridge doors to be closed but leave the saladette retractable cover open to prevent mould growth, if you don’t have pcp fridges, leave one door open

  Yes

  No

  N/A

• Walk in fridge cleaned including door lock, turned off

  Yes

  No

  N/A

• Full deep clean of back line

  Yes

  No

  N/A

• Turn adande fridges into freezers if needing the space

  Yes

  No

  N/A

• Follow freezer guide

  Yes

  No

  N/A

• Small freezer left on with icecream, remove build of excess ice

  Yes

  No

  N/A

• Decarboniser, turn off, leave it empty of equipment - water to stay in, but left clean and closed

  Yes

  No

  N/A

• Fryers - if room in waste oil bin, drain and clean / if not clean round edge, skim and cling film up

  Yes

  No

  N/A

• Filter and canopy to be cleaned properly and put back in to place

  Yes

  No

  N/A

• Hot cupboards deep cleaned

  Yes

  No

  N/A

• Empty any premixed bottles of chemicals as they will be out of date

  Yes

  No

  N/A

• All cleaning equipment to be fully cleaned before leaving the building. Old equipment to be thrown away.

  Yes

  No

  N/A

• Dirty oven cloths sent back to supplier or removed from the building

  Yes

  No

  N/A

BAR

• Drip mats clean and dry

  Yes

  No

  N/A

• Cocktail equipment clean and dry and put inside stations off the bar top

  Yes

  No

  N/A

• Remove all stock from bar and move into a secure lockable space, cellar or liquor store

  Yes

  No

  N/A

• All back bar stripped of all spirits and put back into locked cellars, display bottles removed and put out of sight

  Yes

  No

  N/A

• All open bottles capped or cling filmed, all speed pourers removed, cleaned and dry in organised storage conatiners

  Yes

  No

  N/A

• Glasswashers, drained, cleaned out and dry, leave door open, double sanitiser

  Yes

  No

  N/A

• Soda guns, clean, dry and wrapped in cling film

  Yes

  No

  N/A

• Santiser or powder down drains and leave a bev nap on it

  Yes

  No

  N/A

• Ice machines emptied, cleaned, sanitised and left dry and open, switch off water isolater

  Yes

  No

  N/A

• Coffee machines off, clean and dry

  Yes

  No

  N/A

• 86 open coffee bags and record

  Yes

  No

  N/A

• Empty grinder

  Yes

  No

  N/A

• Freeze down fruit purees and citrus juices - leave a 3 month freezer date label

  Yes

  No

  N/A

• Full deep clean behind bar and barback room

  Yes

  No

  N/A

• Last thing to do is to sanitise every piece of equipment and surface with the double strength sanitiser solution and leave it on, don’t wipe it off - this will help stop the growth of any germs left in a warm humid environment

  Yes

  No

  N/A

CELLAR

• Any questions on this section please call Lauren 07785626542 or Pete 07484510775

• Post mix machine turned off, bib disconnected and gas turned off

  Yes

  No

  N/A

• Yes

  No

  N/A

• Condenser fans clear of dust and dirt

  Yes

  No

  N/A

• Run a short line clean through the lines and pull through to water, leave all pumps connected to the clean line

  Yes

  No

  N/A

• Turn off all gas valves

  Yes

  No

  N/A

• Check any barrels for best before - guiness and casks most likely to be shortest shelf life

  Yes

  No

  N/A

• All tapped casks will need wasting and left over taps, nozzles, pegs, hop strainers all other potential yeasty cask equipment to be soaked, dry and stored in suitable containers

  Yes

  No

  N/A

• Turn off all the coolers, leave fan on

  Yes

  No

  N/A

• Switch off gas canisters and chain up safely

  Yes

  No

  N/A

• Important to follow the cellar breakdown as any left over yeast and beer can cause havoc in lines when open again, tapped casks left in warm environment, kegs self seal and are safe even if out of date. However if still connected to the line pressure can build in the keg.

  Yes

  No

  N/A

• Check date on beer and any within a month, give away to staff - record wastage for stocks

  Yes

  No

  N/A

• Degrease the cellar floor pay attention to corners, coolers and kegs and ensure it is dry

  Yes

  No

  N/A

• Lock cellar

  Yes

  No

  N/A

STOCK TAKE

• Stock take to be done on perishable food and drink that is being thrown or given away

• Print stock sheets

  Yes

  No

  N/A

• Record

  Yes

  No

  N/A

• Input as normal

  Yes

  No

  N/A

• Print result and email stock to ops

  Yes

  No

  N/A

• Delete stock

  Yes

  No

  N/A

MANAGERS

• Update key holders with Cam-Tek - if any changes from last one, email to davechandler@cam-tek.co.uk

  Yes

  No

  N/A

• Ensure alarm panels/ fire panels showing no errors

  Yes

  No

  N/A

• Take all cash to bank (email banking slip to hq and ops)

  Yes

  No

  N/A

• Print and display notice for front door explaining closure - this will be sent centrally from head office, along with other messaging for the windows

  Yes

  No

  N/A

• Answer machine message - this will be communicated centrally. Sites will record this themselves, following a pre-determined script. You are not to ‘freestyle’ your own message!

  Yes

  No

  N/A

• OUT OF OFFICE email – this will also be set by head office. Matthew will be re-routing all emails to the GM’s email, which they will continue to monitor

  Yes

  No

  N/A

• Host computers stored in the office

  Yes

  No

  N/A

• Ensure all iPads / PDQ machines and other portable devices are locked away safely

  Yes

  No

  N/A

• Check all CCTV is working correctly and cameras are not obstructed

  Yes

  No

  N/A

• Sensors in working order, especially door connection sensors

  Yes

  No

  N/A

• External lighting timers turned off

  Yes

  No

  N/A

• Passenger lifts isolated

  Yes

  No

  N/A

• Bring in any outside furniture

  Yes

  No

  N/A

• Bring in any free standing menu boxes

  Yes

  No

  N/A

• Parasols to be brought in if possible

  Yes

  No

  N/A

• Bring in any plants from outside if safe to do so

  Yes

  No

  N/A

• Ensure external drains are clear

  Yes

  No

  N/A

• All windows locked

  Yes

  No

  N/A

• All internal doors closed or locked where possible

  Yes

  No

  N/A

• All door lock codes sent to ops

  Yes

  No

  N/A

TOILETS

• If any sink has a leak, turn off the water to the sink, dripping taps and urinals

  Yes

  No

  N/A

• Turn off hand dryers at isolation points

  Yes

  No

  N/A

• Leave bleach down the toilets

  Yes

  No

  N/A

• Close all toilet lids

  Yes

  No

  N/A

• Turn off all auto flush on the urinals and remove any channel blocks or equivalent

  Yes

  No

  N/A

• Sanitary bins are emptied

  Yes

  No

  N/A

UNIT

• Zero debris is to be left anywhere. This includes stagnant water.

  Yes

  No

  N/A

• Staff rooms should be emptied and deep cleaned. Anything left in the staff rooms should be removed and disposed of

  Yes

  No

  N/A

• Leave sanitiser powder down all the drains to prevent bad odour or flies, if no powder use sanitiser

  Yes

  No

  N/A

• Bins to be deep cleaned and left upside down

  Yes

  No

  N/A

• Any badly damaged bins to be thrown away

  Yes

  No

  N/A

• Give any perishable foods to the staff to take home, if anything left, either donate to a food bank, homeless shelter etc or dispose - do not leave perishable food in the site

  Yes

  No

  N/A

• Turn off and unplug all electrical items - check they are non essential first

• Microwaves

  Yes

  No

  N/A

• Fridges, leave doors open

  Yes

  No

  N/A

• Oven turned off at switch

  Yes

  No

  N/A

• Dishwashers, leave open

  Yes

  No

  N/A

• Glasswashers, leave open

  Yes

  No

  N/A

• Rotisserie

  Yes

  No

  N/A

• Condiment fridges, leave open

  Yes

  No

  N/A

• Bottle fridges, leave open

  Yes

  No

  N/A

• Printers

  Yes

  No

  N/A

• Tills

  Yes

  No

  N/A

• PDQs

  Yes

  No

  N/A

• Amps

  Yes

  No

  N/A

• Neon, fairy lights and outside lighting

  Yes

  No

  N/A

• Chargers unplugged

  Yes

  No

  N/A

PEST PROOFING

• Check bristle strips, if any damaged or missing. Roll up tin foil and stuff into the gap in the doors to prevent any pests from chewing through

  Yes

  No

  N/A

• If any historic mice issues then leave any glue boards out in high risk areas - speak with your ops chef for guidance

  Yes

  No

  N/A

• Leave efk on

  Yes

  No

  N/A

BEFORE YOU LOCK UP

• Ensure all gas is shut off

  Yes

  No

  N/A

• Ensure boilers are off

  Yes

  No

  N/A

• Ensure AC is off

  Yes

  No

  N/A

• Turn off water at the mains

  Yes

  No

  N/A

• Ensure canopies are retracted

  Yes

  No

  N/A

• Go outside and look through the window – Is there anything on view that might encourage a break in. Remove it and store it out of sight

  Yes

  No

  N/A

• Ensure your alarm system can be fully set

  Yes

  No

  N/A

• Walk round every part of the unit. Look at the detail. If in doubt CALL YOUR LINE MANAGER.

  Yes

  No

  N/A

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