Kitchen Checklist

All cutting boards especially the ones at each prep station should be removed, washed & sanitized nightly.

Flattop grill should be scrubbed and cleaned thoroughly every night. If unsure of the procedures Kevin will show you how to properly clean.

All dishes should be fully cleaned and put away in their proper place each night. No dishes should be left at or on dishwashing station.

Pick up and stack all floormats in kitchen hallway, sweep thoroughly. Be sure to sweep underneath all tables and equipment.

Spay and sanitize all countertops, including the back prep area & sink.

Be sure all breads and food product are closed and placed in walk in cooler at end of night.

All trash is to be taken to the dumpster and all trash cans to be relined.

CLEAN/DISINFECT SINKS: throughout the week this should be done regularly but on Wednesdays I want them thoroughly scrubbed and cleaned. A lot of food debris and particles get stuck to back and sides of all the sinks and need to be scrubbed. Do not forget about the small sink on the cook’s station as it seems to get the worst. WALK-IN COOLER: reorganize and straighten up walk in cooler to best of your ability. Put away and products from delivery. Sweep out the entire walk-in cooler and dispose of any old food that may have fallen underneath the shelving & racks

CONSILIDATION – a thorough scan of the walk-in cooler for multiple open condiment jugs, cheese bags, meats & produce should be done. Any items that have multiples should be consolidated and restocked. These items can be used for the next task. EMPTY, CLEAN & REFILL DRESSING & SAUCE BOTTLES – all dressing and sauce bottles need to be emptied into fresh clean dressing bottles. The dirty ones need to be cleaned and set out to completely dry over night to insure no mildew/mold growth. INVENTORY: Lead cook must check inventory of all items. Inventory list will be hanging by door to the lobby. Once completed, take a clear picture and flock it out to F&B Items channel and be sure to @Kevin B

EQUIPMENT CLEANING: degrease, disinfect, and scrub all surfaces of prep coolers, grill, flat top, oven and walk in cooler door and back door to corral

TRASH CAN/FLOORS – trash cans to be taken out back and sprayed out with soap & water. Floors to be mopped at end of night after thoroughly sweeping. Be sure to get underneath all appliances and equipment.

MATS : take all floor mats out to back corral and spray them thoroughly and return back to kitchen

REACH IN FREEZERS: both prep freezers, the one by fryer an the pizza crust freezer need to be emptied, thoroughly cleaned out and organized