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Inspection

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

Kitchen Closing Checklist

Created by: SafetyCulture Staff | Industry: General | Downloads: 29

A kitchen closing checklist is used by closing managers or assigned kitchen staff to ensure that all kitchen equipment, utilities, and tools are accounted for before locking up the facility. It also helps monitor general cleanliness and orderliness of the kitchen area.

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Inspection

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