Dish Area Cleaning Checklist

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Dish Area Cleaning Checklist - Daily

This is to be completed at the end of each kitchen shift.

Your name *

BAKING TRAYS: All baking trays are cleaned, sanitized, wiped dry and stacked for next day. 10 trays to be neatly stacked with racks in donut frying area ready for the next day. *

Yes

No. I've notified my supervisor so the next shift is aware.

Partially complete. I've notified my supervisor so the next shift is aware.

DISHES: All dishes, pots, pans and utensils are cleaned and stored properly after each shift. *

Option 1

CLEANING SUPPLIES: Spare supplies, towels and sink area is organized, clean, tidy, restocked. Ready to go for next day. *

Yes

CONTAINERS: Plastics are cleaned and neatly stacked and organized *

Yes

DISHWASHER: Cleaned and emptied after shift. Outside polished. Baskets stored. If night shift, turned off *

Yes

FIRE EXTINGUISHER AREA: Clean, clear and extinguisher and fire blanket are free and clear and easy to reach at all times. Back exit is kept clear at all times. *

Yes

BATHROOM: Tidy, clean, rubbish emptied and light off at end of shift *

Yes

SOAPS AND SPRAYS: Dish soaps, hand soap, sanitizer and spray n wipe spray bottles are full *

Yes

SINKS CLEANED: Food removed from sinks, inside of sinks wiped down, sanitized, cleaned and polished with JIF. Drain board cleaned, sanitized and polished. Outside of sink and legs clean *

Yes

FLOOR: Is swept and mopped using neutrul cleaner after each shift *

Yes

RUBBISH: Rubbish, recycling and compost is emptied. Cardboard taken to street (after 4pm). Bin interiors are cleaned and sanitized and have a new liner *

Yes

LAUNDRY: Used dish cloths, towels and aprons are put in laundry bag and a load laundry is put on *

Yes

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