Kitchen Closing Checklist

• Name of Establishment

• Conducted on

  Date

• Conducted by

Kitchen Closing Procedure

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

  ✔

  ✖

• Unplugged, wiped and sanitized small appliances

  ✔

  ✖

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

  ✔

  ✖

• Emptied, washed and sanitized under-counter line refrigerators

  ✔

  ✖

• Locked up special tools and cooking alcohols

  ✔

  ✖

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

  ✔

  ✖

• All refrigeration equipment is left on, working and locked

  ✔

  ✖

• Cabinets have been locked and all kitchen keys are accounted for

  ✔

  ✖

• All heating equipment and units are turned off

  ✔

  ✖

• Cleanliness and orderliness is evident

  ✔

  ✖

• The office and the sales receipts is secured and locked

  ✔

  ✖

• Fans and lights turn

  ✔

  ✖

• Locked interior doors

  ✔

  ✖

• Alarm system activated

  ✔

  ✖

Completion

• Recommendations

• Name & Signature of Assigned Employee

  Sign