All Closing Checklists
| Location |
Old Harbour . Old Harbour, Saint Catherine Parish None |
| FOH Closing Checklist | |
| Clean and soak soda nozzles after closing in bleach water solution (1 teaspoon bleach to a half gallon water). | Yes |
| Do inventory using the Daily Count Sheet. | Yes |
| Verify cashiers' sales and cash. | Yes |
| Wash fingerprints AND GLUE/TAPE residue from windows, doors, fishtanks. | Yes |
| Move moveable tables and chairs - sweep floor, including corners and baseboards, then mop. (Remove any grime/grease from corners with a putty knife.) | Yes |
| Clean all FOH stations (Lobby, Steam Tables, Cash Area, Fry Chicken Area). | Yes |
| Clean soda area. | Yes |
| Detail *male* restrooms (mirrors, walls, doors, light fixture, empty garbage, sink, sweep/mop floor) - replenish toilet paper, soap, napkins/air dryer. | Yes |
| Detail *female* restrooms (mirrors, walls, doors, light fixture, empty garbage, sink, sweep/mop floor) - replenish toilet paper, soap, napkins/air dryer. | Yes |
| Clean and sanitize tables. | Yes |
| Clean and sanitize chairs. | Yes |
| Clean and sanitize highchairs. | N/A |
| Empty interior garbage - clean/sanitize inside and outside. | Yes |
| Wipe down POS system with a dry rag. | Yes |
| Clean garbage skip area. | Yes |
| Sweep all floor mats. | Yes |
| Ensure any debris in the parking lot is picked up. | Yes |
| Turn OFF TV and music. | Yes |
| Check out with the manager or supervisor. | Yes |
| FOH Closing Checklist Total Score | 100 |
Manager / Supervisor Signature
|
|
| BOH Closing Checklist | |
| When the store is closed, make sure all equipment is turned OFF. | Yes |
| Wipe down and polish all dishes and stainless steel utensils (leave no grease or grime) Cutlery, Steam Pans, Baking Trays, Pots. | Yes |
| Ensure Baking Trays ( tin sheets) are cleaned at the end of the shift | Yes |
| Clean stove. | Yes |
| Clean patty warmers. | Yes |
| Clean steam tables. | Yes |
| All leftover food is discarded and recorded on the Waste Log. | Yes |
| Sweep and mop stairs, if applicable. (Do not leave water in the bucket when you put it away). | Yes |
| Wipe down kitchen area walls/tiles. | Yes |
| Wash and sanitize the 3-compartment sink. | Yes |
| Sweep beneath and behind the equipment. | Yes |
| Sweep the entire prep area and dish area floor. | Yes |
| Once all debris is swept and picked up, wet mop the floor. | Yes |
| Clean and sanitize all prep tables. | Yes |
| Clean door seals/gaskets on refrigeration with a cloth. | Yes |
| Ensure all refrigerators are closed and sealed. | Yes |
| Clean and sanitize the hand sink. | Yes |
| Empty kitchen garbage - clean/sanitize inside and outside. | Yes |
| Clean floor drains. | N/A |
| Clean staff restrooms (mirrors, walls, doors, light fixture, empty garbage, sink, sweep/mop floor) - replenish toilet paper, soap, napkins/air dryer. | Yes |
| Clean out mop/mop bucket (leave bucket upside down). | Yes |
| Change ALL garbage - clean/sanitize inside and outside (do this last to make sure all garbage is out before you leave). | Yes |
| Check out with the manager in charge. | Yes |
| BOH Closing Checklist Total Score | 22 |
Manager / Supervisor Signature
|
|
| Management Closing Procedures | |
| Lock the front and back doors. | Checked |
| Perform register closing procedures. | Checked |
| Settle all Card Machines | Yes |
| Settlement Proof | |
|
|
| Count the safe. | Checked |
| Take a photo of all the lodgement slips for the day | |
|
|
|
|
| Ensure ALL invoices for deliveries the day before have been entered into Aloha | Yes |
| Run the Previous Day "Item Use Variance-FIFO" Report on Aloha and ensure the data is accurate | Yes |
| Patty Variance in Dollars | 0 |
| Meat Variance in Dollars | 0 |
| Beverage Variance in Dollars | 0 |
| Packaging Variance in Dollars | 0 |
| Drop SEALED deposits in the safe. | Checked |
| Inspect FOH and BOH checklists to ensure all items have been completed to restaurant standards - then let team members leave. | Checked |
| Log any notes in to the Manager's Communication Log. | Checked |
| Turn sign to CLOSED. | Checked |
| Turn OFF music and TV. | Checked |
| Turn off computers & POS | Checked |
| Lock the office door. | Checked |
| All equipment is turned off. | Checked |
| Gas main line is turned OFF. | Checked |
| Ensure inventory count is done. | Checked |
| Valves are in OFF position on all equipment. | Checked |
| Doors are secure. | Checked |
| Coolers are organized, maintained, and inventory is being rotated. | Checked |
| Refrigerator/freezer doors are shut and sealed. | Checked |
| All food is properly stored. | Checked |
| Utensils are placed back in line. | Checked |
| Turn off lights. | Checked |
| Set alarm/security system and exit building. | Checked |
| Double check all doors from the outside and leave. | Checked |
Closing Supervisor / Manager Sign
|
|
