This Lilymu restaurant closing checklist helps teams complete end-of-day shutdowns consistently and safely. It covers cleaning and sanitizing key equipment (combi ovens, fryers, pasta boilers, grills, fridges, sinks, and benches), organizing and labeling food in the cool room, draining and sanitizing dishwashers, and emptying floor and catch drains. It also records temperatures for fridges, freezers, dishwashers, and the cool room, flags maintenance needs, and prompts service quality review. Use it to maintain food safety compliance, streamline closing procedures, and document accountability with notes and signatures.
With SafetyCulture you can
With SafetyCulture you can
About author
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.
