CLOSING CHECKLIST - FLINDERS LANE

Click here for the additional Friday cleaning checklist.

Closing Procedure Flinders Lane 



  1. Wash and put away ALL dishes
    Dishes must be finished and the sinks wiped down by the end of each day.


  2. Clean inside and outside of the display cabinet
    Clean the bottom of the display cabinet, using a brush to clean out the runners for the door. Using glass cleaner, clean the glass inside and out. 


  3. Clean both FOH microwaves
    Remove the plate from the microwave and wash. Wipe inside and outside of microwaves with hot soapy water. Spray with sanitiser and wipe dry with a paper towel. Replace plate. 


  4. Check that ALL takeaway packaging has been stocked up.
    - small and large paper bags
    - small and large salad boxes
    - folded napkins
    - T/A spoons
    - T/A forks
    - T/A knives
    - Large paper carry bags 


  5. Clean Water Bottles
    Empty water bottles and wash, especially the outside where peoples fingers have been. Refill and place back in the milk fridge.


  6. Clean wipe tables and chairs (and foot rests under tables)
    Once customers have left, wipe down all the tables with spray and wipe. Make sure to give the bases, footrests etc… under the tables a wipe too.


  7. Take out rubbish, empty knock box into a bag, take out compost and recycling
    Empty knock box (coffee grinds) into a rubbish bag. Take compost, rubbish, recycling and coffee grinds around the corner to the Degraves st recycling facility. 


  8. Restock cold drinks fridge ( san pellegrino, coconut water, still water, juices, kombucha) 
    Check the top shelf in the milk fridge for drinks, if they are low please restock. San pellegrino, still water and coconut water can be found under the foot rest of table 3. If we are getting low on any of these please write on the board. These can be ordered on Tuesdays from Barista and Beyond. 

    If we are getting low on kombucha please ask the chef to order with the next dry goods delivery. 

    If we need more juices, please note it on the white board.


  9. Top up Honey and Coconut oil on coffee machine, cut up B.P. butter  
    Check the squeezy bottles on the top of the coffee machine for Honey and coconut oil back up of these can be found in the kitchen cupboard. 
    Bulletproof butter (is either NZ butter or must state that it is grass fed) we usually buy woolies brand unsalted butter as it comes from NZ. Cut the block up into 10g pieces using the coffee scales to measure. Place in a tub layered with baking paper. Label and store in the top of the milk fridge. 


  10. Restock Coffee Area.
    Seal shut sugar, turmeric, matcha, hot chocolate, chai; put away milk into milk fridge; bring down any coffee required for tomorrow’s service, 


  11. Clean coffee machine and surrounding area
    To clean the coffee machine, remove all jugs, spoons and equipment and wash. Remove drip tray and clean with hot soup water making sure to clean under the grate. Put back into position. 
    To clean group heads use scrubbing brush to clean the filters. Next place a small spoonful of kleenex into the blind group handle. Lock into place and then hold down the * button until all the lights start to flash. Leave the cycle to run until the lights stop flashing. Repeat on the other side. 

    Using spray and wipe clean the stainless steel at the back top and front of the machine. Wipe down the bench. 

    Put the milk away in the fridge. 


  12. Prepare jars of cutlery - each jar must contain knives, forks, spoons and napkins. 
    Wash cutlery from the day, if required. Once washed and dry restock jars with cutlery. Place 5 or so napkins at the back of the jar then add 3-4 knives and forks + a couple of spoons. 


  13. Order milk and dairy
    Txt Frank at Procal on 0419 591 899
    Order milk (12 regular 6 skinny) + kitchen dairy - if required.  
    Delivery days are Monday, Wednesday, Friday 


  14. Restock sweet treats 
    Refill the board of sweet treats from the tubs in the fridge. If any of the treats are getting low please write under the Little Collins list on the kitchen white board. 


  15. Wrap cakes, frittatas, meatloaves etc, on the boards (stay in display fridge) 
    (do not do this until 4pm)
    At 4pm you can start wrapping the remaining food on the boards


  16. Defrost banana bread, meatloaf, chicken loaf, nut loaf 
    Check what is required for the next days service. See if there is back up in the freezer. If not, please txt one of the team at Lt Collins and ask them to drop off at the end of the day. Or let tomorrow mornings FOH person know they will need to collect it.


  17. Sanitise benchtops 
    Wipe down the bench tops, and then spray with sanitiser and wipe with paper towel. 


  18. Sweep or vacuum 
    Use the dustpan and brush to sweep up all the big bits of food and paper of the floor. Then get the vacuum cleaner out from under the footrest of table 2 (the second table back from the front door). Vacuum the cafe floor, making sure to get in all the corners and grout/cracks. Vacuum in the bottom sliders of the display fridge. 


  19. Mop floors (Wednesday & Saturday) 
    Fill the mop bucket from under sink with hot water, add a splash of floor cleaner. Get Mop from behind the bifold front door. Mop thoroughly, empty dirty water into the mop sink in the kitchen bin area. 

  20. Record all of the fridge and freezer temperatures, make sure that all fridge/freezer doors are closed. 
    Using the temperature gun record all of the fridge and freezer temperatures in the yellow record book. Make sure to check that all the fridges are closed once complete. Fridge temps can be recorded here. 

  21. Cash Up Till 

    Using the cashing up form found under the coins in the cash drawer, complete cash up procedure.

  1. Click the 3 little lines ≡ in the bottom left hand corner of the ipad (in square app)

  2. Select reports

  3. On the left hand side select ‘Current Drawer’

  4. Next select ‘Pay Out’ and type in $325 for the amount and FLOAT under description.

  5. Open the drawer and count the cash using the cashing up form located under the coins. 

  6. Next click on “End Drawer’ 

  7. ‘Expected in drawer’ total should match the number in the green box at the bottom of your cashing up form.
    +/- $5 is acceptable. Enter the number in the green box into the ‘Actual in drawer’ 

  8. Leave the drawer description blank unless the drawer is out by more than +/- $5. If you know why the cash drawer is out you can enter the description here. 

  9. Select ‘End Drawer’ ---> confirm end drawer. This will print a docket from the receipt printer. 

  10. Place this cash in a brown paper bag and staple the docket to the front of the bag

  11. Place in the safe.