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.
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