Sign after completing:
Sign after completing:
STONE CLOSER
LOBBY CLOSER
PRECLOSING
PRECLOSING
-Wipe down the white part under the stone
-Restock spoons, bowls, cups, napkins, straws, To Go containers and brochures/
loyalty cards
-Refill ice cream pans that are half full or lower/ fluff product
-Clean silver parts outside of the ghea/ Wipe down microwave (check top)
-Clean inside of reach-in refrigerator, freezer and corresponding door seals
-Clean blending stations and rubber base. Clean under, behind, and around blending
stations.
-Wipe down all counter tops and their corresponding cabinet doors
- Clean bathroom. Stock toilet paper, paper towels and hand soap. Wipe down walls
and mirror. Clean toilet with comet and toilet scrub brush. Clean and rinse sinks.
Wipe any soap scum off the bathroom tiles. Take out trash/ replace liners
- Restock lobby freezer, if necessary. Ensure cakes and novelties are properly labeled
(with description label, ingredient label and expiration date) and rotated correctly.
Remove expired items, record on waste tracking sheet.
-Comet small hand washing sink
- Clean lobby freezer glass door(s) (outside only). If the inside of the cake display
doors are dirty use Kool Klean.
-Replace all lids on small cambros
- Clean tip jars and napkin dispensers and display cup sizes with windex.
-Rinse off stone trough with hose
CLOSING
-Prepare sanitizing buckets for the stone and dipwell
-Scrub backline floor and shop-vac all debry.
-Turn off frost top(s) ten minutes before closing
- Clean and sanitize all tables, chairs, and/or benches (check undersides for gum and
spills).
CLOSING
-Take all dishes to the backroom to be washed
- Check all dates on the small cambros and brownies- discard expired productrecord on waste tracking sheet
- Wrap up all mix-ins with plastic wrap- put small cambros and candy bars in the
mini fridge
- Clean stone(s) and spade well using soapy water. Clean in between the stone and
the silver freezing unit. Make sure to thoroughly clean under the lip of the stone(s).
- Empty dirty sample spoon containers. Wash and put in the stone bucket.
- Windex all glass in lobby (e.g., dipping cabinet, sneeze guards, windows and
doors)
- Empty and wipe down trash cans (including the interior) in lobby and replace liners
-Sweep lobby and bathroom/ Spot clean when necessary with simple green in spray
bottles.
-Make sure the cake display light is off.
- Sanitize stone(s) and spade well (s) using batch sanitizer (i.e., chlorine-based
sanitizer vs. quaternary sanitizer). Scrape sanitizing water off the surface.
- Empty all trash cans on front line, wipe inside and outside of trash cans, and replace
with new liners.
- Empty sanitizer bucket(s) and take dirty towels to back room. Take sanitizer
bucket(s) to back room to be washed.
- Dry all excess water from stone area/ Comet back hand washing sink and drain.
Shift lead/ manager sign here after reviewing:
Shift lead/ manager sign here after reviewing:
Sign after completing:
BACKROOM CLOSER
KEY CLOSER- ALL TASKS TO BE COMPLETED AFTER CLOSING.
PRECLOSE
-Lock all doors. Make sure OPEN sign is off.
-Start washing the majority of dishes in 3-compartment sink. Allow to air dry
and then put away in appropriate place
-Double-check back door to ensure it is locked (where applicable).
- Deck brush and shop-vac the back room and walk-in refrigerator.
-Print register report/ Complete P.M cash drop by counting drawer(s) down to $100Record everything in the cash control binder
-Wash lids for marshmallows/coconut/ and gummy bears
-Make a stone bucket for the next day
-.Empty the blast freezer/ make sure product in walk in freezer is properly
rotated (FIFO)/ de-pan cakes and store in proper places
-Wipe down doors to blast and walk-ins (refrigerator and freezer) with clean
damp towel. Leave doors open after turning off the blast.
-Split all tips/ ring up crew items as manager discount
-Combine mid-day and end-of- day deposits and place in top safe with completed
deposit slip in envelope
-Remove coupons, credit card receipts, voids and paid outs from underneath cash
drawers or basket. Place in an envelope with the day’s date on it. Put in the back
office for the manager to review.
-Verify that there is enough change and bills in the top and bottom safe
(quarters/dimes/pennies/nickels/ones/fives/tens)
-Refill fudge and caramel bottles for stone
-Clean register area (screen/ drawer/ countertops)
POST-CLOSE
-Finish washing all dishes in 3-compartment sink.
-Check for cake orders due tomorrow (check OLO Dashboard at my.olo.com for
Online orders).
-Wipe down all trash cans in back room. Consolidate trash from small cans
into large trash can, and replace liners. DO NOT take trash out after dark!
-Fill out the daily workbook- email it to Kyle/ Josh/ CC- Manager from Salisbury
Gmail account- salisburycoldstone@gmail.com
-Wash 3-compartment sink with comet and rinse thoroughly. Wipe all
surfaces (inside and around sink—caulked areas especially) with clean towel
and sanitizer solution; dry all caulked areas completely with clean towel to
prevent mold growth.
-Write any reminders needed for tomorrow’s opener in Daily Communication Book
(e.g., need to decorate 8" cake for 12:00pm pick up).
-Ensure the weekly cleaning duties for the corresponding day have been completed.
-Clean out the floor drain under the 3 compartment sink with comet
-Check out each crew member by going through his/her checklist and signing off
his/her tasks
- Clean all tables and bus carts including legs.
-Make sure all crew members are clocked out.
-Wipe down back room paper towel and soap dispensers
-Check walk-in refrigerator/freezer, blast and lobby freezer doors to ensure they are
closed. Make sure the ghea is on! Unless its ghea night and its empty.
-Dispose of any dirty Cintas towels (DO NOT leave any around the sink,
counters, etc...).
-Empty shop-vac contents in the shower and clean it out with Comet.
Scoop up debry with paper towel and throw it away.
-Work on weekly cleaning duties for corresponding day until other crew
members are done with their closing list
-Make sure lights/ blenders/ music/ blast is turned off. Set thermostat to closing
setting. Make sure waffle bins are sealed.
-Set alarm and lock door. DOUBLE CHECK THAT GHEA IS ON!!!!!!
REMEMBER TO ALWAYS WALK OUT TOGETHER.
Shift lead/ manager sign here after completing:
Shift lead/ manager sign here after reviewing: