Information

  • Audit Title

  • Store Location

  • Prepared by

  • Conducted on

Evening Preparations

Examine the preparedness of the EVENING BARTENDER for business.

  • ALL LIGHTS ARE IN PLACE.

  • Dining room lights are all in place and the same.

  • Kitchen lights are in place.

  • All outside lights are in place and the same.

  • AREA OUTSIDE OF THE RESTAURANT IS CLEAN.

  • All sig butts and trash have been swept.

  • All trash on the green grass along the road have been picked up.

  • Window ownings are clean.

  • The outside shed is organized and clean.

  • The dumpster area is clean.

  • Do we need to powerwash the patio and area by the back door?

  • THE GARNISHMENT STATION IS FULLY SET UP AND STOCKED.

  • Iced tea, lemonade, and water pitchers have been placed on the ledge by bar entrance.

  • Fruit has been cut and placed on ice.

  • The salt-rimmer is clean and full.

  • Tongs and a spoon are present for grabbing fruits.

  • THE SHAKE STATION IS FULLY SET UP AND STOCKED.

  • The towel and soap dispensers are full and stocked.

  • The shake maker is clean and assembled.

  • Shake mix-ins have been stocked and syrups are full.

  • The ice cream scoop is placed next to the freezer and the freezer has ice cream stocked in it.

  • THE DRINK STATION IS FULLY STOCKED AND READY TO PRODUCE.

  • The ice well is has been filled to the rim and beyond!

  • All matts, coasters, straw cup, etc. are properly placed in the trough and at the corner of the bar.

  • All wells are present and there is a backup for each in the cabinet.

  • The sani bucket is set up with a towel.

  • ALL FLOORS HAVE BEEN SWEPT AND SPOT-MOPPED.

  • ALL BATHROOMS ARE FULLY STOCKED AND CLEAN, LIGHTS ARE PRESENT.

  • How well did the evening bartender complete their changeover duties?

  • Notes & Comments:

  • My evening bartender was...

Examine the preparedness of the EVENING SERVERS for business.

  • Utilize the Check Sheet 1PM and 2 PM for reference.

  • PATIO IS FULLY SET UP AND CLEAN.

  • All tables are set up and organized according to the roster map at the host stand.

  • All four umbrellas are set up and popped. (Weather depending)

  • All railings have been wiped clean. All tables and chairs have been wiped clean.

  • HOST STAND IS FULLY SET UP AND STOCKED.

  • The sani bucket has been filled and placed below.

  • All sugars, salts, peppers, and Tabasco are stocked and orderly.

  • All menus, kids menus, crayons, silverware, and napkins are stocked and orderly.

  • All windows are free of handprints and smudges.

  • Mats have been cleaned and placed by the entryway.

  • All boosters, high chairs, and slings are clean.

  • The area is free of roaming items and has been wiped down.

  • SERVER STATION IS FULLY SET UP AND STOCKED.

  • All, silverware, napkins, and ToGo items are stocked and orderly.

  • The area is free of roaming items and has been wiped down.

  • All the current messages for the day have been hung up.

  • Is coffee brewing?

  • Is iced tea brewing?

  • EXPO STATION IS SET UP AND READY TO GO.

  • Is there a sanitizer bucket filled and placed by expo?

  • Is expo orderly and ready to produce meals?

  • I have checked both coolers to make sure they are at 40 degrees.

  • ALL FLOORS HAVE BEEN SWEPT AND SPOT-MOPPED.

  • How well did the evening servers complete their changeover duties?

  • Notes & Comments:

  • My evening servers were...

Examine the preparedness of the CLOSING COOKS for business.

  • Utilize the PM Cook Grill Checklist for reference.

  • DISH PIT IS CLEAN AND FULLY SET UP.

  • The triple sink has been emptied and refilled with sanitizer and soaking solutions.

  • The dish rack is clean and all bins are set up ready to receive dirty dishes.

  • Are the silverware and ramekin buckets full of soaking solution?

  • Is the ice catcher set up?

  • Are both mats down?

  • THE LINE IS CLEAN AND FULLY SET UP.

  • Both fryers have been cleaned out.

  • The grill and flat top have been cleaned.

  • All cutting boards, utensils, spatulas, tongs, etc. have been cleaned and replaced.

  • THE LINE IS FULLY STOCKED AND READY TO PRODUCE.

  • Grill shake, fry shake and brown sugar have been filled.

  • Panko has been made and bread crumbs are fresh.

  • All meats have been stocked to the brim.

  • Are chicken breasts, strips, and nuggets stocked?

  • Are beef and buffalo patties stocked?

  • Are veggie and crab patties stocked?

  • All cheeses are stocked with backups stored below.

  • All cold toppings are stocked with backups stored in the reach-in.

  • All hot toppings are stocked with raw backups stored in the reach-in.

  • Brioche, rustico, pretzel, GF, and slider buns are stocked.

  • ALL FLOORS HAVE BEEN SWEPT AND SPOT-MOPPED.

  • Are floors greasy from cleaning the fryers?

  • I have assigned one of the cooks to clean it right away.

  • Move on.

  • How well did the evening cooks complete their changeover duties?

  • Notes & Comments:

  • My closing cooks were...

6 O'Clock Discount Double-Check

Examine the RESTAURANT as a whole.

  • Make absolute sure that everything is clean, stocked, and ready to go.

  • Lights are adjusted for the evening.

  • Music is adjusted for the evening.

  • All TV's are on sports or slides. Make sure the live games are on.

  • Lemonade is made up to par.

  • All tables are clean, leveled and properly set.

  • Tables 75 and 76 are solid.

  • All patio tables are solid.

  • All railings, ledges, tables, booths, chairs, and counters are dusted, wiped and clean.

  • All the silverware is rolled for the night.

  • The whole staff is SMILING and EAGERLY awaiting their guests!!!

  • All the notes for the evening shift meeting are ready.

Submittal

Report Submission

  • Notes& Comments:

  • Your Signature

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