OPENING AND CLOSING CHECKLIST
Week Period: __________ to: __________ Outlet: ______________
1. Check the sections and areas available on site.
2. Make sure they are properly cleaned before and after shift.
3. Report any missing items or needs for repair.
DATE: DATE: DATE: DATE: DATE:
START OF SHIFT
REMARKS REMARKS REMARKS REMARKS REMARKS
Counter tops (cleaned and sanitized, remove spoiled fruit and refill
baskets, refill coffee and infused water dispensers)
Refrigerators and pantry shelves (clean and organize, refill snacks,
beverages, and dairy products, check the labels and baskets for any
damage)
Service wares and utensils (clean and polished, disposable wares
fully stocked)
Storage (floors are clean and swept, supplies are stacked properly
and organized)
Cooking and heating equipment (clean and ready for use)
Cleaning equipment and supplies (dishwashers and sinks are clean;
dishwashing liquids, sponges, sanitizers etc. fully stocked)
Check marketing materials (prepare and check for any missing
dish tags, check all materials such as posters and decorations)
Staff ready to work (practicing good personal hygiene and
complete PPE)
Check and report equipment for repairs
Checked by: Name & Signature
OPENING AND CLOSING CHECKLIST
Week Period: __________ to: __________ Outlet: ______________
1. Check the sections and areas available on site.
2. Make sure they are properly cleaned before and after shift.
3. Report any missing items or needs for repair.
DATE: DATE: DATE: DATE: DATE:
END OF SHIFT
REMARKS REMARKS REMARKS REMARKS REMARKS
Counter tops (clean and sanitize all surfaces, including items such
as decors, baskets, dispensers)
Refrigerators and pantry shelves (clean and organize, refill snacks,
beverages, and dairy products, check the labels and baskets for any
damage)
Service wares and utensils (clean and check for any missing items)
Storage (check storage cleanliness, ensure supplies are stacked
properly and no heavy items on the top)
Cooking and heating equipment (clean, sanitize and turned off)
Cleaning equipment and supplies (dishwashers and sinks are clean;
check if dishwashing liquids, sponges and sanitizers are in need on
replacement)
Check marketing materials (clean and store dish tags and acrylic
stands properly)
No left-over food from service or food has been put away properly
Check if garbage bins are emptied and properly disposed. Turn off
lights and lock doors
Checked by: Name & Signature
