Weekly Cleaning Checklist
Weekly deep-clean cadence run by the closing manager and supporting FOH/BOH leads. Covers kitchen line, dining room, restrooms, dry/walk-in storage, bar, and exterior — the areas inspectors and guests notice first when daily cleaning slips.
7 sections
29 steps
Collects data
1
Kitchen Line Deep Clean
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Boil out and degrease the fryers
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Deep clean the flat top, char-grill, and salamander
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Break down and sanitize the hood filters
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Sanitize prep tables, cutting boards, and low-boy gaskets
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Verify three-bay sanitizer concentration
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Inspect oven cavities, racks, and door seals
2
Walk-In and Dry Storage
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Empty, wipe, and re-FIFO the walk-in cooler
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Log walk-in and freezer temperatures
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Sweep and mop dry-storage floor and corners
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Pull and discard expired or use-by dated stock
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Confirm pest-control bait stations and log
3
Dining Room Refresh
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Vacuum carpets and detail-mop hard floors
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Wipe tables, chair legs, booth seams, and high chairs
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Polish service stations, POS terminals, and host stand
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Dust light fixtures, sconces, and decorative shelves
4
Bar Sanitation
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Run beer-line cleaner through every draft tap
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Disassemble and soak soda-gun nozzles and holsters
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Wipe speed rails, ice well, and under-bar mats
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Restock glassware, garnish, and bar par
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Confirm liquor license is posted and currentCollects list
5
Restroom Reset
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Scrub and disinfect toilets, urinals, and sinks
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Mop floors with quat-based disinfectant
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Restock soap, towels, and toilet paper
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Verify handwashing signage is posted at every sink
6
Exterior and Entrance
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Sweep and pressure-wash the entryway
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Clean storefront windows, doors, and menu cases
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Empty outdoor bins and degrease the dumpster pad
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Inspect patio furniture, umbrellas, and signage
7
Manager Sign-Off
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Walk every section against this week's checklistCollects list Collects paragraph Collects file Collects signature
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Sections
7
Steps
29
Category
Restaurant
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