BACK GRILL DAILY CHECKLIST

WEEK ENDING: STORE:

OPENING MON TUE WED THUR FRI SAT
1 Clean & sanitise stainless steel counters
2 Clean & sanitise stainless steel utensils
3 Get 3 step cleaning system in place
4 Ensure enough defrosted product is available
5 Check for enough pre-cooked product. Only for your shift
6 Check for enough fresh garnish
7 Check for enough rice & coleslaw
8 Check for enough fresh pita salad mix
9 Check for enough pita & roti bread
10 Check for enough pineapple rings & cheese slices
11 Check for enough Miracle Whip
12 Check for enough burger & kids rolls
13 Check for enough frozen chips & vegeterian burgers
14 Check for enough basting sauces & oil
15 Check for enough packaging
16 Switch on gas & electrity
17 Switch on all all equipment
18 Is all equipment operational
19 Refuse bin clean & empty.
20 Do oil test
21 Change oil if necessary
22 Enough salt & peri salt
23 Verify opening stock from previous day
24 Check personal appearance

CLOSING MON TUE WED THUR FRI SAT

1 Clean & sanatise all stainless steel surfaces
2 Pack away all sauces in fridge
3 Clean stainless steel backing
4 Clean all grills
5 Clean & sanatise microwave ovens
6 Clean underbar refrigerator & any spilage
7 Clean extraction canopy & filters
8 Move equipment & deckscrub floor. Dry floor
9 Wash buckets, clothes & soak in bleach overnight
10 Empty refuse bin & cover with lid
11 Switch off gas
12 Wash all utensils & soak them in sanatiser overnight
13 Restock all packaging
14 Restock all packaging
15 Switch off gas & equipment
16 Filter chip fryer
17 Wash, clean & dry chip fryer
18 Wash & clean chip dump
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SUN