Burger King: Closing Checklist

Closing Manager

Opening Manager

Team Member

2 HOURS PRIOR TO CLOSING DINING ROOM

• Stock paper goods and condiments

• Clean, stock & organize under-counter refrigerator

• Wipe down POS and printers

• Wipe/polish stainless steel (front area)

• Clean high chairs

• Clean & Sanitize playground stairs/ramps/landings

• Wipe clean all Plexi-glass on playground

• Crawl through playground and spot clean/remove debris

• Clean playground area tables, chairs and floors

1 HOUR PRIOR TO CLOSING DINING ROOM

• Clean dining room trash receptacles/liners (inside & out)

• Clean & stock napkin and straw dispensers

• Clean glass on front entrance doors

• Sweep / brush floor mats

• Clean & sanitize front counter merchandiser (if applicable)

• W/R/S all dining tables, chairs and booths

• 12! Stock, clean & sanitize rest rooms

POST CLOSING DINING ROOM

• Final check for all tables and chairs – clean as needed

• Final wipe down and stocking of condiment station

• 12! Soft Drink nozzles – clean, sanitize & air dry

• Wipe/clean underside of drink station and drink heads

• Clean SSD coffee machine and nozzle(s)

• Final check for rest rooms

• Sweep & mop dining room floors (deck brush 1 section)

• Sweep & mop rest rooms (deck brush in front of urinal)

• W/R/S rest room caddy (restock w/yellow tools only)

Opening Manager Validation all tasks completed

• Y

• N

Comments

Team Member

2 HOURS PRIOR TO CLOSING DINING ROOM

• Stock paper goods and condiments

• Wipe down POS and printers

• Wipe/polish stainless steel (front area)

• Clean & stock FRYPOD® carton holders

1 HOUR PRIOR TO CLOSING DINING ROOM - CLEAN:

• Front and fill drive-thru ice bin

• Wall under DT window

• DT counter area(s) and window

• Heat chute(s)

• Empty DT trash receptacle

BREAKDOWN/CLEAN ONCE DAILY

• 12! Iced Tea container/urn clean & sanitized

• 12! Soft Drink nozzles – clean, sanitize & air dry

• DT coffee machine - exterior

• Underside of drink station and cup levers

• Frozen Carbonated Beverage machine

• Deck brush and squeegee DT & FC area floors

CLOSE SHAKE/Soft Serve MACHINE (Once Daily)

• 12! Shake/Soft Serve machine parts tray clean & sanitized

• 12! Shake/Soft Serve machine clean & sanitized

• 12! Shake/Soft Serve machine parts clean & sanitized

• 12! Shake/Soft Serve machine parts air drying on parts tray

MAINTAIN THROUGHOUT SHIFT

• Sweep & Mop DT and FC area floors

• Wipe drink station backsplash

• Clean/Wipe DT Window

Opening Manager Validation all tasks completed

• Y

• N

Comments

Team Member

BEFORE 11PM

• Stock sandwich wraps

• Clean, stock & organize FRYPOD® carton dispensers

• 12! Dishes washed/rinsed/sanitized & air dried

• Clean outside of PHU units and empty cavities

• Set up DAYPART III on Main Board PHU(s) - Late Night operations

BREAKDOWN/CLEAN & SANITIZE SPECIALTY BOARD

• Condiments wrapped and put away

• Specialty Board bun toaster

• PHUs (discard product)

• 12! Board & condiment well (incl. undershelf)

BREAKDOWN FRYER AREA (ONCE DAILY)

• Filter & clean fryers (tops, inside doors, hoods & computers)

• Degrease/Clean fryer hood filters in can wash area

• Walls behind fryers and fryer hood

• Replace clean fryer hood filters

BREAKDOWN/CLEAN & SANITIZE ONCE DAILY

• 12! Fry Dispensing Unit

• 12! Fry baskets (do not use wet)

• 12! Topping warmer and inserts

• Fry Rack (if applicable)

• RED/BLUE dual sided caddies

• Clean Fry Station, bin & heat lamp assembly

• Specialty Freezer (move product to freezer while cleaning)

MAINTAIN THROUGHOUT SHIFT

• Clean (Sweep & mop per OPS Manual) Floors

• 12! W/R/S and air dry dishes

Opening Manager Validation all tasks completed

• Y

• N

Comments

Team Member

2 HOURS PRIOR TO CLOSING DINING ROOM

• Stock paper goods and condiments

• Empty & clean trash receptacles

• Sweep/Organize/Clean Dry Storage and Walk-ins

• Clean & Sanitize Steamer

• Clean back of heat chute(s)

• Clean sauce bottles / refill empty, dry bottles

• Clean outside of PHU units and empty cavities

BREAKDOWN/CLEAN & SANITIZE ONCE DAILY

• Meat well freezer

• Kitchen reach-in refrigerator (if applicable)

• Microwaves

• Main Board overshelf (incl. underside/wrap holders)

• PHUs (when cook-to-order)

• High Speed Toaster(s)

• High Speed Toaster Belt(s) – 2x wkly

• Main Board condiment well

BREAKDOWN/CLEAN BROILER

• Cool broiler for 30 minutes before cleaning

• 12! Clean Broiler (daily/wkly/monthly frequencies)

• Clean broiler hood

• Remove, degrease and clean broiler hood filters

• Replace clean/dry broiler hood filters

• Broiler properly assembled

MAINTAIN THROUGHOUT LATE NIGHT SHIFT

• 12! W/R/S and air dry dishes

• Clean (Sweep/Deck Brush/Mop per OPS Manual) floors

• Clean/Sanitize Main Board prep surfaces/condiment well

• Clean/Sanitize Sinks (including hand washing sinks)

• Clean mop sink area - Clean & organize cleaning tools, hang to dry

Opening Manager Validation all tasks completed

• Y

• N

Comments