Kitchen Closing Duties- Versailles

1. Make Fresh Dough (If scheduled)

   • Follow the standard dough recipe.

   • Bag finished dough. Set aside the dough needed for Lexington and take the rest up to dry storage.

   • Check and remove expired dough from dry storage if needed.

     • Discard any old or over-proofed dough

2. Wash All Dishes and Utensils

   • Collect all dishes, cutting boards, pans, pizza cutters, and utensils.

   • Rinse, wash, and sanitize according to food safety standards.

   • Air dry or towel dry and store in the correct locations.

   • Bleach the drains when finished.

3. Clean Equipment and Small Appliances

   • Wipe down and sanitize:

     • KDS Systems (gently.)

     • Dough mixers and attachments

     • Slicers

     • Can opener

     • Food processors or immersion blenders (if used)

4. Prep Lines

   • Flip stock

     • Replace pans with clean ones

     • Replace products in a FIFO system. (Place older items on top and newer products on the bottom.)

   • Wrap & Store All Food

     • Tightly wrap all pans and containers individually.

     • Transfer extra products from under the line to the walk-in or appropriate cold storage.

5. Clean and Sanitize All Prep Surfaces

   • Wipe down all prep tables, cutting boards, shelves, and the hand sink

   • Clean and sanitize wall areas with visible food splatter.

6. Replenish Supplies for Next Shift

   • Restock paper towels, sanitizer buckets, gloves, and to-go items.

   • Fill low-prep ingredients for the next day (if closing prep allows).

7. Sani Bin

   • Ensure the Sani bin is dumped and rinsed nightly.

8. Sweep and Deck Scrub the Floors

   • Sweep.

   • Pre-Rinse.

     • Using a mop bucket with clean water, lightly wet the entire floor to loosen dirt and soften buildup.

   • Apply Approved Degreaser or Floor Cleaner.

   • Scrub Thoroughly.

     • Using a deck brush, scrub the floor in sections, working from the back of the kitchen toward the drain.

     • Pay extra attention to corners, grout lines, and under equipment edges.

   • Rinse Completely.

     • Flush with clean water until no soap, degreaser, or residue remains

   • Dry & Reset.

     • Squeegee excess water toward drains.

     • Allow floor to air dry before replacing mats and equipment.

9. Take Out All Trash and Recycling

   • Empty all kitchen trash bins. Replace all liners.

     • All bins should be empty for the morning shift.

   • Break down boxes and dispose of cardboard in recycling.

10. Turn Off All Unneeded Equipment

    • Turn off fans and A/C units.

    • Place the lid on the oven.

    • Power down prep equipment and lights.

    • Check that all burners or heating elements are off.

11. MANAGERS- Day Dotes

    • Ensure all products in the walk-in, under the lines, etc., are dated.

12. Final Walkthrough

    • Inspect the kitchen for:

      • Unlabeled or open food.

      • Leftover trash.

      • Cleaning tools put away.