Template

BOH 2nd Tavern Daily Cleaning Checklist

by Massimo Gaffo, from the Community

This BOH 2nd Tavern Daily Cleaning Checklist helps restaurant teams standardize back-of-house hygiene tasks across kitchen lines, fry stations, ovens and griddles, dish areas, prep tables, coolers, and dry storage. Use it to verify counters and floors are swept and mopped, drains and sinks are cleaned, small equipment is sanitized, and storage bins and shelves are organized. Sections include general cleaning, fryers and cooking surfaces, dishwashing and sinks, prep area and knives, coolers and cold wells, and pantry and storage. Ideal for maintaining cleanliness, supporting food safety, and ensuring consistent daily closeout routines.

With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
BOH 2nd Star Tavern Opening Checklist
Use this BOH opening checklist for 2nd Star Tavern to prepare the restaurant kitchen before service. It covers overnight cleaning verification, organized dry and cold storage, equipment checks for fryers, hoods, and gas pilots, and review of prior day orders and chef logs. Execute daily logs and prep lists, run a pre-shift with prep cooks, and confirm roster and OT warnings. Ensure cooks and dishwashers meet uniform standards and set up sanitizer buckets. Verify the dishwashing area and three-compartment sink, and stock hand sinks with soap and towels to maintain food safety.
by Massimo Gaffo, from the Community
Downloads: 0
Get
Template
BOH 2nd Star Tavern Line Check
This Back of House line check helps 2nd Star Tavern confirm all stations are set before service. Use it to verify sanitation buckets are in place; prep and mise en place are ready at the grill, steam table, pasta station, pantry and salad, and pastry; sauces, stocks, and garnishes are prepared; proteins and vegetables are portioned; and critical items like temperatures and food safety practices are met. Standardize opening and shift-change checks, maintain consistency, and reduce waste by documenting readiness and corrective actions.
by Massimo Gaffo, from the Community
Downloads: 0
Get
Template
BOH Taverna Closing Checklist
This back-of-house closing checklist helps restaurant teams complete consistent end-of-day shutdowns. It covers cleaning and sanitation, walk-in and line organization, FIFO and product labeling, equipment shutoff, fryer and hood cleaning, dry storage and floor care, and waste removal. It also guides completion of daily logs, including refrigeration temperature checks, next-day prep lists, ordering, and roster review. The dish area section ensures smallware is cleaned and stored, the machine is sanitized with chemicals filled, and sinks are cleaned and drained. Hand sinks are stocked with soap and towels, and drains are covered to prevent fruit flies. Use this template to standardize BOH routines and keep the kitchen safe, compliant, and ready for the next service.
by Taverna Toscana, from the Community
Downloads: 0
Get
Template
BOH Restaurant Closing Checklist
This BOH restaurant closing checklist for 2nd Star Tavern guides teams through end of day tasks to maintain food safety and readiness. It covers cleaning garbage cans and floors, organizing coolers and dry storage, labeling and dating items with FIFO, restocking lines, checking pilots and shutting down equipment, fryer and hood cleaning, knife and can opener sanitation, linen change, walls and shelving wipe downs, dish area and three compartment sink cleaning, dish machine sanitation and chemicals, trash removal, and replenishing hand soap and towels. It also reminds staff to complete refrigeration temperature logs, prep lists, place orders, and review roster and OT warnings to prepare for the next service.
by Massimo Gaffo, from the Community
Downloads: 0
Get

BOH 2nd Tavern Daily Cleaning Checklist

About author

You might also like

BOH 2nd Star Tavern Opening Checklist

BOH 2nd Star Tavern Line Check

BOH Taverna Closing Checklist

BOH Restaurant Closing Checklist

You might also like

BOH 2nd Star Tavern Opening Checklist

BOH 2nd Star Tavern Line Check

BOH Taverna Closing Checklist

BOH Restaurant Closing Checklist