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morning opening kitchen cleaning

General Cleaning

Sweep and mop the floors thoroughly

Wipe down all countertops, tables, and workstations

Clean and sanitize all sinks

Empty and sanitize trash bins

Clean and sanitize all equipment surfaces

Wipe down light switches and door handles

Clean and sanitize all cutting boards and knives

Check and clean the dishwasher

Food Preparation Area

Clean and sanitize all food prep surfaces

Wash and sanitize all utensils and equipment used for food preparation

Clean and sanitize all food storage containers and shelves

Check and clean the refrigerator and freezer

Dispose of any expired or spoiled food items

Cooking Area

Clean and sanitize all stovetops, grills, and ovens

Clean and sanitize all cooking utensils and pans

Wipe down exhaust hoods and filters

Clean and sanitize deep fryers

Check and clean the ventilation system

Dishwashing Area

Clean and sanitize the dishwashing station

Check and clean the dishwasher racks and filters

Refill dishwashing detergent and rinse aid as needed

Storage Area

Organize and clean storage shelves

Check for any signs of pests and address if necessary

Dispose of any expired or damaged ingredients

Safety and Sanitation

Check fire extinguishers and replace if needed

Restock first aid kits

Ensure all safety signs and labels are visible

Verify that hand sanitizers and soap dispensers are filled

Staff Hygiene

Ensure all staff members have clean uniforms and aprons

Check that all staff members have washed their hands and are following proper hygiene practices

Miscellaneous

Check inventory levels and restock as necessary

Test and adjust kitchen equipment temperatures

Inspect for any maintenance issues and report them to the appropriate department

Note: This checklist may vary depending on the specific requirements and regulations of each restaurant organization.

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