Template

Carvery Closing Checklist

by Kitchens @ Oxley Village Grocer, from the Community

This carvery closing checklist helps kitchen and deli teams complete a consistent end of day close. It covers food safety practices, correct thawing and cooling, chemical storage, and temperature checks for freezers, refrigerators, dishwashers, and hot holding. Staff confirm stoves, ovens, rotisserie, deep fryer, and hot cabinets are cleaned and turned off, with spills removed. Sinks, work counters, ice machine, mixers, dishes, pots, pans, and utensils are cleaned, sanitized, and stored. Hand wash basins are restocked with sanitizer, towels, and soap. Floors and receiving dock are cleaned; bins are emptied, cleaned, and sanitized; and floor mats are washed and hung. The checklist ends with site tidy up and inspector name and signature for accountability.

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Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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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.

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Carvery Closing Checklist

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