Restaurant Closing Checklist

• Conducted on

  Date

• Prepared by

• Location

  Select B01-Sulay B02-Yarmouk B03-Nadwah B04-Jazeerah B05-Rabwah B06-Sahafa B07-Laban B08-Maather B09-Tuwaiq

  • B01-Sulay
  • B02-Yarmouk
  • B03-Nadwah
  • B04-Jazeerah
  • B05-Rabwah
  • B06-Sahafa
  • B07-Laban
  • B08-Maather
  • B09-Tuwaiq

Grill Station

Cleanliness

• Check the Smasher is cleaned and sanitized

• Check the Scraper is cleaned and sanitized

• Check the Patty turner is cleaned and sanitized

• Check the if the flat top grill is deep cleaned and sanitized

• Check the if the flame grill is deep cleaned and sanitized

• Check if the down cabinet of Flat Top grill is cleaned

• Check if the down cabinet of Flame grill is cleaned

• Check the down station chiller is cleaned

Equipments and Standards

• Check the Flat top Grill is turned off

• Check the Flame Grill is turned off

• Check the KDS is put on charge

• Check if any expired products in the Chiller, If any discard it

• Check all the beef pans and chicken pans leftover are transferred to the Main Chiller

• Check the downstation chiller is turned off

Fry Station

Cleanliness

• Check the cleanliness of the Fries Dump Station

• Check the cleanliness of the Fryer Surroundings

• Check the cleanliness of the Cheese machine

• Check the cleanliness of the Fry Scoop and see if its sanitized

• Check the cleanliness of the Stariner and see if its sanitized

• Check the cleanliness of the Salt dispenser

• Check the fry basket is cleaned and sanitized

• Check the down station freezer does not have any ice-build ups

• Check the down station freezer is clean and neat

• Check the food contact steel surfaces in the fry station is clean and sanitized

Equipments and Standards

• Check the quality of Oil

  Bad Quality

  Good Quality

• Change the Oil

• Check the Fryer is turned off

• Check the Oil is as per the max line

• Check the Warmer lights are turned off

• Check the Cheese machine is off

• Check the leftover cheese is transferred to the Chiller and labelled

• Check the cheese machine is emptied and cleaned

• Check if there is any expired items in the down station freezer

• Check all the items in the down station freezer is transferred to the main freezer

• Check the down station freezer is off

Garnish Station

Cleanliness

• Check the cleanliness of the Garnishing board

• Check the cleanliness of the Salad Station and Storage

• Check the cleanliness of the Toaster Machine

• Check tall the food contact surafaces are sanitized

• Check the food warmer is clean and sanitized

Equipment's and Standards

• Check the Toaster is off

• Check if there is any expired items in the Salad station

• Check all the sauces in the sauce guns and squeezers are emptied

• Check all the sauce guns and squeezer bottles are cleaned properly

• Check all the following items in the salad station storage is transferred to the main chiller

• Waste if there is any left over of Sauteed Mushrooms and Caramelized Onions

Cashier Station

Cleanliness

• Check the Cashier station is cleaned and organized well

• Check all the equipments are cleaned and free from dust

• Check the table and lobby are cleaned and sanitized

Equipments and Standards

• Check the temprature sensor is off

• Check all the third party gadgets are put for charging

• Check all the DMB is turned off

• Check the Cashier drawer is safe and sound

Back Station

Cleanliness

• Check the back station is clean

• Check the sink is clean

• Check the dust bins are cleaned

• Check all the utensils are cleaned and sanitized

• Check the back station is organized

Equipment's and Standards

• Make sure the sanitizer bottles are emptied

• Make Sanitizer solution in Gallon if required

• Make sure the cleaning materials are clean and avaialble

• Mop the floor before closing

Storage

Chiller

• Check all the Expiry of all products in the Chiller

• Check if all the products are labelled

• Check if the old products are brough in front and the new products are in the back

• Check if FIFO is maintained

• Check the temprature of the product is 1-4 C

• Check the chiller is clean

• Check the chiller is organized as per the chart

Freezer

• Check all the Expiry of all products in the Freezer

• Check if all the products are labelled

• Check if the old products are brough in front and the new products are in the back

• Check if FIFO is maintained

• Check the temprature of the product is -15 C and below

• Check the freezer is clean

• Check the freezer has any ice build ups

• Check all the poultry items and other items are stored in two separate freezers

Dry Store

• Check all the Expiry of all products in the Dry Store

• Check if all the products are labelled

• Check if the old products are brough in front and the new products are in the back

• Check if FIFO is maintained

• Check the condition of the items in the Dry Store

• Check for any signs of Pest infestation

• Check the Dry is clean and organized

• Check if all the Food items, Chemicals and Paper items are store seperately

• Check no items are touching the wall

• Check no items are put on the floor

General Closing Points

• Clean the walls in the Kitchen and Back Station

• Hard brush the floor in the kitchen, back station and lobby with detergent

• Mop the floors

• Arrange the tables and chairs in lobby

• Clean the kitchen hood

• Clean the decors

• Clean the front glass

• Clean the washroom

Just Before Closing

• Check the air curtain in front door and back door is off

• Check the lights are off

• Check the window curtain are turned down

• Check the door key is under the posession of Store Manager

• Check the AC are turned off

• Brief the Staff about todays strengths and weaknesses

Lobby

• Take picture of cleaning the floor

  Media

• Take picture of cleaning the walls

  Media

• Take picture of cleaning the decors

  Media

• Take the picture of cleaning the chairs and Tables

  Media