This back-of-house opening and closing audit checklist helps restaurants standardize daily procedures for cleanliness, food safety, and shutdown. Items include prep sink setup, clean floors, fryer and basket cleaning, proper food storage and covering on the line, surface sanitizing across cutting boards and stainless areas, mop sink housekeeping and linen handling, cooler checklist completion and organization, thorough dish area cleaning, empty traps, swept and mopped under equipment, clean plates, glasses, and utensils, removal of broken glass, garbage, and recycling, and final system shutdown and secure lockup. Use it to drive consistency, compliance, and team accountability at shift change.
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