| Item |
Time |
Complete? |
1st SHIFT
Deep
Clean
Thursday: 1) Cook Line Shelves and Cabinets - From one end to the other (toaster side to grill), spray and wipe the shelves, under equipment, front of any cabinets. Locate the "long stick", wrap towel around it, and clean under the grill. |
Early |
|
2nd SHIFT
Filter
the Fryers
Filter everyday
except the one that gets changed on Tuesdays and
Fridays.
Change
One Fryer
On Tuesday change the one next to the griddle; on Friday
change the one away from the griddle.
|
Early |
|
| ALL SHIFTS |
Chili Meat
Thawing?
Check
if there is a chili base thawing in back |
Early |
|
Steaks Thawing?
Make
sure to keep a pan of steaks thawing in back
refrigerator |
Early |
|
Prep Work
Refer the the prepwork intake report
|
|
|
Meal
Breaks
Start first break right at the
beginning of the "window". Breaks are
mandatory.
Tables must be set and dishes caught up
before each break. |
1st: 8-10
2nd: 3-5
3rd:
12-1
|
|
Red/Green
Buckets
Empty
and refill every two hours |
Early |
|
Stock the Kitchen
Stock early in the shift, often throughout
shift, and final stock for the next shift. Click
for stock levels |
After break
|
|
Cold
Side Kitchen Cleaning
Wipe Inside and outside of:
1) Hand sink
2) Omelet refrigerator
3) Refrigerator
4) Freezer
5) Prep table
6) Microwave |
After break |
|
| Hot
Side Kitchen Cleaning
 We don't
close the grill to clean it.
"Closing the grill" will kill off business during that
time everyday. Quickly clean it between
orders and get it back into operation.
1)
Toaster, table or counter it sits on, and shelf
underneath
2) Egg stove and egg stove tray
3) Grill - according to procedure click
here
4) Empty grease tray under grill
5) Bacon presses, utensils, and
separator between grill and fryers
6) Soup stove and table
7) Stainless steel wall - wipe with
microfiber mop.
|
After break |
|
Sweep
Sweep debris
from kitchen regularly and at end of shift.
|
Always
|
|
Empty
the Garbage
Empty the rubbish
containers, tie the bag, put new bag in |
Before going home |
|
Dishes,
Dish Machine, Buckets & Towels
1)
Wash and put away all dishes and silverware; 2)
pull the "scrap tray" and empty it; 3)
empty and refill both buckets; 4)
hang excess towels in back above linen bag to dry for
reuse later. |
Before going home |
|