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ITEMS TO BE TURNED OFF
turn off open sign and lock front door at appropriate time
lights/fans/television
hot well - empty water pan
STOCKING
fill retarder with appropriate amount of bread/flatbread
take enough product out of the freezer to thaw for morning prep
check backups for expiration dates (follow previously laid out instructions)
finish all food prep for the night (full front fridge)
rotate and restock chip rack with all varieties
rotate and restock bottled beverage cooler with all varieties
stock: napkings, bags, wrap, dressings, crackers, utensils, cups, lids, straws, sugars, creamer
proofer
cover all products from sandwich unit and place in walk-in for overnight storage
clean hot well pan and spacers
oven
wash cutting boards and waste catch pans
place sauce containers in appropriate overnight storage area
CLEANING
wash, rinse, and sanitize all dishes
wash, rinse, and sanitize speed oven basket and paddle
wash, rinse, and soak (in HOT sani) soda machine nozzles
remove any food particles from sink and wipe down all parts, including backsplash
clean and refill condiment bottles
empty trash cans and wipe down outside trash cans
clean all counters, walls, sandwich unit glass, prep tables, cookie display, under coin machine, and keyboard
clean and mop under bread cabinets, wipe down all parts of cabinets
clean tables, chairs (wipe down all parts of booths), and any other dining furniture
clean microwave and speed oven
clean inside and outside of proofer and oven doors
wipe down all faux wood cabinets/walls (under soda machine, in front of and behind sandwich table)
sweep and mop all floors (including backroom)
clean bathrooms
POS/MONEY COUNT
make all necessary deposits
complete money cash-in
create drop for all remaining money in drawer and drop all bills in safe
FINAL WALKTHROUGH
equipment off?
cabinets closed?
everything stocked and cleaned?
doors locked?
clean inside and outside of sandwich unit completely
speed oven
sandwich unit

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Closing bar and restaurant Checklist

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