NBBY Closing Checklist

Have all bus bins been cleaned and sanitized?

Have all bus bin areas been sanitized and cleared of any debris?

Have all well areas been completely sanitized and free of any standing water?<br>

Has pop gun been detailed, sanitized, taken apart and saran wrapped?

Have all surfaces been cleaned and sanitized? (ie: exposed stainless steel, flip tray, draft tower spill tray, juice cooler doors and handle, liquor display, sleeve cooler, squirrel, requisition printers, etc...)

Have draft and wine towers been plugged?

Have slushie machines been cleaned and sanitized? (ie: underneath, sides and front)

Has the slushie machine draw valve been saran wrapped?

Has sleeve cooler been fully stocked and placed on defrost?

Has all glassware matting adjacent to the well been cleaned and sanitized?

Have all storm pours been rotated and checked for expiry?

Have all back-up garnishes been covered?

Have all open wines (red & white) been married, sealed, pumped, day dotted and placed in cooler over night?

Has bar top been cleaned and sanitized?

Have all floor drains been cleared of debris?

Has Micro-Quat been poured down all floor and sink drains?

Has the glass washer been shut down correctly? (ie: filter cleaned, glass washer arms cleaned, chemicals pulled out)

Has soiled dish area been cleaned and sanitized?

Has garbage area (in bar) been cleaned and sanitized?

Has all glassware been stocked in the bar?

Has litmus testing been recorded?

Has spillage sheet been recorded?

Has nightly side duty been completed?

Have fans been placed in all high fruit fly areas? (summer only)

Has porter prep area been organized, cleaned and sanitized?

Have all available kegs been rotated into keg cooler?

Has all available product been received into its home? (ie: wine, bottled beer, bottled water, etc...)

Has keg cooler been cleaned and organized? (ie: F.IF.O. of all products, floor mopped, all product off the ground, draft over-flow recorded)

Has garbage, recycling and cardboard been taken out?

Has the requisition printer and P.O.S. been cleaned and sanitized?

Are all menus collected and wiped?<br>

Have water jugs been put through dish?<br>

Has entrance and lot sweep been completed?

Have all tables been wiped and set (DR, lounge. Patio just wiped)?

Are lounge server stations cleaned and stocked?

Is staffroom clean and swept?<br>

Is the office clean and organized?

Is the electrical room clean and organized?

Are all checks settled in squirrel?

Are all TOGO bills settled?

Is TOGO cash out complete (to be completed after close) and left in the office?

Are all fire features and heaters off?

Are patio awnings retracted?

Are all patio chairs and fire features chained and locked?

Are patio lights turned off?

Are all patio pillows put away (including large cushions from 403)?

Are all umbrellas put down? (TWO PERSON JOB so the umbrellas don't break and the heater tops don't bend)

Is the patio server station and back station locked?

Is the patio floor swept?

Is the door to the patio locked?

Are all (2) sandwich boards brought in?

Is the front fire feature brought inside and front umbrellas put down?

Are all chairs and booths wiped down?

Are tables and chairs aligned properly? (Grains facing the right way, extra chairs put away in front of 51)?

Are server stations stocked and clean?

Are billfolds clean with a clean insert?

Is all cutlery buffed?

Is the service bar clean and organized?

Have you done a final washroom check? (Men/woman/handicap) are they stocked? MAKE SURE THERE ARE NO GUESTS LEFT IN WASHROOM