Effective Cleaning - Cleaning Schedules (Page 6 of 6) in pdf

RESTAURANT OPENING CHECKLIST

TO BE COMPLETED BEFORE 11:00AM

Initials

Dining Room Area

Check that dining area was vacuumed, and pick up any remaining trash on floor or under tables.

Ensure that chairs and tables are in correct position, clean, and that shakers are properly organized.

Check for parties, and write them up on the appropriate dry erase board. If no parties in a particular

room, then turn on the lights, open the door, set the TV to channel XXX, volume level XX. If there is a

party, leave the lights off, and the door closed to prevent others from seating themselves there.

Check restrooms for cleanliness. Restock toilet paper, paper towels, and soap, toilet seat covers.

Clean if necessary. Turn on lights in the rear hall & restrooms.

Check highchairs and booster for general condition, and wipe down

Make sure all the silverware from the night before, and is ready to use for lunch.

Set up salad bar according to required procedures.

Clean all doors and windows. Clean poster stand.

Front Counter/Beverage Area

Check front counter area for cleanliness, including under menu mats.

Check for proper supplies (i.e. cups, lids, plastic forks, and condiment cups)

Stock guest condiment areas.

Clean beverage area, including under, crayons, and soda fountain.

Check that there is enough XXXX prepped to make it through lunch. Remember, you can prep more

for dinner after you have taken care of our lunch customers. Service should never suffer just because

you want to finish something early.

Check soda boxes. Replace any that are empty.

Set up sanitizer bucket(s).

Kitchen Area

Set up the make table with necessary utensils and product.

Restock inserts if needed.

Check product prep levels under the make line. Prep as necessary to get through lunch.

Wash any dishes from the morning prep and salad bar set-up

Make sure that enough products are in the restaurant for the day’s business. Note anything we may

be running low on, or out of.

If we’re low on something, remember to tell the night manager so they

can keep an eye on it.

Check the entire kitchen for cleanliness

Check oven area, and stock boxes as needed.

Check that POS screens are clean, and ready to go.

Effective Cleaning - Cleaning Schedules Page 6