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Opening check closing check temperature check

Opening Check

Unlock and open the restaurant doors

Turn on all necessary lights and equipment

Check and clean the dining area

Inspect and restock condiments and napkins on tables

Ensure all tables and chairs are clean and arranged properly

Check the restrooms for cleanliness and supplies

Start up kitchen equipment (ovens, fryers, grills, etc.)

Review the daily specials and menu updates with staff

Confirm staff schedules and assign tasks for the day

Perform a walk-through to ensure everything is in order

Closing Check

Clean and sanitize all tables and chairs

Sweep and mop the dining area and kitchen

Check and restock supplies for the next day

Turn off all kitchen equipment and lights

Secure all food items in the refrigerator or freezer

Count and record cash register totals

Lock up cash and secure financial documents

Check for any maintenance issues and report them

Final walk-through to ensure nothing is left behind

Set the alarm and lock all doors

Temperature Check

Measure and record temperature of refrigerators and freezers

Check internal cooking temperatures of food items

Monitor and log temperature of hot holding units

Ensure that dishwashers are reaching proper sanitizing temperatures

Verify the temperature of incoming deliveries upon arrival

Conduct a final temperature check before closing

Document all temperature readings for compliance records

Review and act on any temperature discrepancies immediately

Keep logs accessible for health inspections

Train staff on proper temperature monitoring procedures

Feel free to modify or expand upon these items based on your specific restaurant needs!

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