a pre season check list for concessions stands- covering cleaning of all equipment cooler and workin
I. Cleaning and Maintenance of Equipment
- Check for cracks, dents, or rust.
- Look for loose wires or connections.
- Examine moving parts for wear.
- Document any issues for repair.
- Ensure safety labels are intact.
- Turn off and unplug all appliances.
- Remove grease and food residues.
- Use appropriate cleaning agents.
- Rinse and dry surfaces thoroughly.
- Inspect for any remaining odors.
- Use a food-safe sanitizer solution.
- Wipe down all surfaces with clean cloths.
- Allow surfaces to air dry completely.
- Check for any visible stains or residues.
- Ensure cutting boards are not warped.
- Empty contents and store food safely.
- Unplug and allow ice to melt.
- Wipe down interior surfaces with sanitizer.
- Check door seals and hinges.
- Reorganize and restock food items neatly.
- Remove filters and wash with warm soapy water.
- Inspect hoods for grease buildup.
- Wipe down exterior surfaces.
- Ensure filters are completely dry before reinstallation.
- Check for any signs of damage.
- Plug in equipment and turn on.
- Check for unusual noises or smells.
- Ensure all indicators and displays function.
- Test operational capabilities of each unit.
- Document any non-functioning equipment.
- Remove and wash all removable parts.
- Clean nozzles and spouts thoroughly.
- Run cleaning solution through dispensers.
- Rinse with water until clear.
- Check for leaks in plumbing.
- Use hot soapy water for washing.
- Rinse thoroughly to remove soap.
- Sanitize with food-safe solution.
- Dry with clean cloths or air dry.
- Inspect for scratches or damage.
- Inspect seals for cracks or brittleness.
- Remove old seals carefully.
- Install new seals according to manufacturer guidelines.
- Ensure a tight fit to prevent leaks.
- Document any replacements made.
- Empty shelves and wipe down surfaces.
- Check expiration dates on all items.
- Dispose of expired or unwanted items responsibly.
- Organize remaining items by category.
- Ensure shelves are free of dust.
- Inspect containers for cracks or stains.
- Wash with hot soapy water.
- Sanitize before use.
- Label containers clearly.
- Store with lids securely fastened.
- Turn off and unplug the ice machine.
- Remove and clean all removable parts.
- Sanitize interior surfaces.
- Check drainage for clogs.
- Test the machine after cleaning.
- Use a thermometer to verify temperatures.
- Adjust settings if necessary.
- Inspect door seals for effectiveness.
- Document any adjustments made.
- Ensure all units are functioning optimally.
- Check inventory of all cleaning supplies.
- Replace any low stock items.
- Store chemicals in labeled, secure areas.
- Ensure proper ventilation in storage areas.
- Review safety data sheets for all products.
- Check contents for expired items.
- Restock any missing supplies.
- Ensure kit is easily accessible.
- Review emergency procedures with staff.
- Document any changes made to the kit.
Use in Manifestly