Line Closing Checklist

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• HACCP completed

  Yes

  No

  N/A

• All end of night waste recorded.

  Yes

  No

  N/A

Line

• Inside and outside of all doors (stainless)

  Yes

  No

  N/A

• Door handles clean and sanitized

  Yes

  No

  N/A

• Apps poultry cooler cleaned 360<br>

  Yes

  No

  N/A

• Bowl rings clean (salads and fry)

  Yes

  No

  N/A

• Microwaves clean inside and out

  Yes

  No

  N/A

• Bottles clean and insert flipped, lids changed

  Yes

  No

  N/A

• All seafood iced ( sauté drawer, salmon and tuna on entree)

  Yes

  No

  N/A

• All products wrapped including inside the coolers

  Yes

  No

  N/A

• Cheese wrapped twice

  Yes

  No

  N/A

• No debris or build up on salad shelf

  Yes

  No

  N/A

• Ensure fajita veg and 4 mush product insert is flipped

  Yes

  No

  N/A

• All proteins have lids ( steaks, chicken, salmon, tuna, veg burgers)

  Yes

  No

  N/A

• All proteins brought back to the cooler

  Yes

  No

  N/A

• All utensils salad bowls, and inserts returned to line

  Yes

  No

  N/A

• Caramel foam and curry foam canisters emptied and cleaned, stored on towel on ready prep station

  Yes

  No

  N/A

• All shakers emptied into containers and cleaned.

  Yes

  No

  N/A

Equipment ( turned off)

• Fryer arms, baskets, wheels, inside doors, turned off and covered

  Yes

  No

  N/A

• All Bain marie cleaned and returned to line

  Yes

  No

  N/A

• Detail sautée burners pack and under

  Yes

  No

  N/A

• Flat tops clean including corners, sides and drip tray<br>

  Yes

  No

  N/A

• Toaster clean

  Yes

  No

  N/A

• Broiler taken a part tents and burners scraped clean with no debris

  Yes

  No

  N/A

• Stainless beneath broiler thoroughly wiped, no debris

  Yes

  No

  N/A

• Outside, inside of the oven wiped, doors scrubbed down

  Yes

  No

  N/A

• Salamander detailed

  Yes

  No

  N/A

• All equipment turned off (broiler, oven and salamander)

  Yes

  No

  N/A

Prep Hall

• Counters clean

  Yes

  No

  N/A

• Rice cookers clean and shelf clean

  Yes

  No

  N/A

• Steamer is empty

  Yes

  No

  N/A

• Oven is turned off

  Yes

  No

  N/A

• Linen taken out nighty

  Yes

  No

  N/A

• Check for glasses and remove to dish

  Yes

  No

  N/A

• All scales detailed and organized

  Yes

  No

  N/A

• Alto sham has been wiped down

  Yes

  No

  N/A

• Ice machine has been wiped down

  Yes

  No

  N/A

• Hand/prep sink detailed

  Yes

  No

  N/A

• All knives are clean

  Yes

  No

  N/A

Main cooler / Freezer / Floors

• All floors swept and mopped

  Yes

  No

  N/A

• All sauce/condiment inserts covered and pulled up to front-labels facing outwards and organized

  Yes

  No

  N/A

• All seafood iced

  Yes

  No

  N/A

• No breading station left over night

  Yes

  No

  N/A

• Ice cream covered

  Yes

  No

  N/A

Dish area

• Clean and dry 360

  Yes

  No

  N/A

• Underneath all counters / chemical corner clean

  Yes

  No

  N/A

• Machine clean and dry 360, sanitized

  Yes

  No

  N/A

• Empty and clean dish machine drip tray

  Yes

  No

  N/A

• Underneath dish rack shelf (cutlery inserts) clean and sanitized

  Yes

  No

  N/A

• All walls and stainless clean

  Yes

  No

  N/A

• Broken glass bucket empty

  Yes

  No

  N/A

• No more than a full insert of carry over

  Yes

  No

  N/A

• Final wipes

  Yes

  No

  N/A

Misc

• Courtesy sweep and mop down on floors

  Yes

  No

  N/A

• Dust pans and garbage bins cleaned and organzied

  Yes

  No

  N/A

• Mop sink cleaned out, area clean and organized

  Yes

  No

  N/A

• Garbage area organized

  Yes

  No

  N/A

• Floor drains cleaned and sanitized

  Yes

  No

  N/A

• Staff washrooms clean

  Yes

  No

  N/A

Notes

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