Template

BOH Lago Closing Checklist

by Massimo Gaffo, from the Community

Use this BOH Lago closing checklist to guide a thorough end-of-day shutdown in restaurant kitchens. Tasks include cleaning hoods, floors, fryers and lines; organizing dry storage; wrapping, labeling, dating and rotating food FIFO in coolers and freezers; restocking stations; verifying pilots, shutting down and wiping equipment; completing refrigeration temperature logs; preparing the next-day prep list and orders; reviewing roster and OT reports; sanitizing dish area and three-compartment sinks; refilling soap and towels; and removing trash. Helps standardize hygiene, food safety, and readiness.

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 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
Template
Back-of-House Closing Checklist for Restaurants
This BOH closing checklist guides restaurant teams through end-of-day back-of-house tasks, including cleaning and sanitizing prep areas, sinks, and floors; organizing dry goods; managing chemicals and janitorial stations; verifying FIFO and proper food storage in walk-in coolers and freezers; and completing equipment shutdown and maintenance for fryers, grills, woks, and hoods. It emphasizes stainless steel polishing, drain and vent cleanliness, proper product hierarchy, stocked prep coolers, and readiness for the next shift, supporting safety, compliance, and operational consistency.
by Dwayne Torres, from the Community
Downloads: 10+
Get
Template
BOH Giostra Closing Checklist
This BOH closing checklist helps restaurant teams complete end‑of‑day tasks with confidence. It covers a final walkthrough with cooks, food rotation and labeling, cooler and freezer organization, cleaning of hoods, fryers, ranges, and floors, and full equipment shutdown. It includes dishwasher area standards, trash removal, and hand-sink supplies. Daily logs like refrigeration temperature, prep lists, orders for tomorrow, and roster reviews are also included to ensure a smooth start the next day.
by Massimo Gaffo, from the Community
Downloads: 10+
Get
Template
BOH Taverna Opening Checklist
This BOH Taverna Opening checklist helps restaurant teams prepare the back-of-house for service. It covers exterior garbage areas, clean and organized coolers and freezers, wiped hoods, lit pilots on gas equipment, clean fryers, and sanitized equipment and smallwares. Verify dry storage is clean and organized, review prior-day orders and chef logs, and complete daily refrigeration temperature logs. Align the team by reviewing P-Mix, completing the prep list, holding a pre-shift with prep cooks, and checking roster and OT reports. Ensure cooks and dishwashers are in proper uniforms and that sanitizer buckets are filled and tested. Inspect dishwasher area, chemicals, and three-compartment sink setups with test strips. Confirm hand sinks have soap and paper towels for food safety compliance.
by Taverna Toscana, from the Community
Downloads: 0
Get

BOH Lago Closing Checklist

About author

You might also like

BOH Restaurant Closing Checklist

Back-of-House Closing Checklist for Restaurants

BOH Giostra Closing Checklist

BOH Taverna Opening Checklist

You might also like

BOH Restaurant Closing Checklist

Back-of-House Closing Checklist for Restaurants

BOH Giostra Closing Checklist

BOH Taverna Opening Checklist