OPEN CHECKLIST v1.0

• Conducted on

  Date

• Prepared by

7:30 Am

• Turn ON proofer

• Pull the Retarder out of the cool room

• Turn ON the toaster

• Clean the panini press and turn it ON

  Sign

• Turn ON the sandwich units

• Set up sandwich units

  Media

• Place knives, spreader and scoops

• Place clean blue chux for sandwich station

• Heat up meatballs

• Label meatballs

• Turn off the water valve and pour water into hot well

• Set hot well temperature to "2/2.5" (70 degrees)

• Count the till ($200) and start a new day

• Count the float money ($200)

  Sign

• Set up cookie display cabinet

• Turn ON radio

8:00 AM

• Turn ON open sign and front lights

• Switch ON fans and air-conditioner

• Load first batch of bread into proofer (6 trays = 30 breads)

• Turn ON the oven

• Bake cookies

• Prepare and label sanitizing bucket

  Media

• Prepare and label sanitizing bottle

  Media

• Top up the salad & meat bar

  Media

• All products are under chill line

  Sign

8:30 AM

• Load second batch of bread into proofer after 20 minutes (6 trays = 30 breads)

• Wash dishes and ensure old labels are removed

• Complete temperature logs

  Sign

• Load the 3rd batch of bread into the proofer after 20 min of the second batch (6 trays = 30 breads)

• Spray toster with oven cleaner

• Spray toster parts with oven cleaner and scrub

9:00 AM

• Load the 4th batch of bread into the proofer after 20 min of the third batch (6 trays = 30 breads)

• Thaw breads for afternoon bake (40 white, 5 wheat, 5 rye)

• Display freshly baked cookies (FIFO) strictly not on baking trays

  Media

• Start preps according to build-to-prep charts

• Sandwich units working properly (i.e temp below 5° C)

• Place unifresh order (Monday and Thursday)

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10:00 AM

• Remove breads out of bread forms

• Arrange the bread cabinet (FIFO)

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• Cling wrap bread and cookies to maintain freshness

• Buy change from Coles (only Monday and Thursday)

• Soak and wash cookie mats in hot dish washing liquid

• Soak bread forms in hot dish washing liquid

10:30 AM

• Place Sealanes order (Wednesday and Friday)

  Sign

• Place Coca-cola order (Tuesday)

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• Place Bega order (Wednesday and Saturday )

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• Wash and scrub bread foams with blue chux

• Do trolly run

• Scrub and clean toaster

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Are we lunch ready?

• 6 cambro/pan Lettuce?

• 4 cambro/pan Spinach?

• 6 cambro/pan Carrots?

• 1 cambro/pan Capsicums?

• 1 cambro/pan Onions?

11:00 AM

• Do meat thawing according to thawing chart

  Sign

• Record previous day bread count

• Wash dishes are remove old labels

• Arrange Bega delivery- Drinks should not be stored in milk crates!

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• Remove empty milk crates from the store

• Discard and enter waste for previous day breads in POS before 12

  Sign

• Waste bread receipt

  Media

Start on the before 2:30 pm checklist or weekly checklist

Duty Senior/Manager sign-off all tasks and submit checklist