Shift Two & Closing

Closing Shift Checklist & Sanitation

Overview
A clean store is a profitable store. Our closing routine protects our commercial kitchen assets, prevents health code violations, and sets up tomorrow's opening crew for effortless operational success.

End-of-Day Kitchen and Cleanliness Steps
09:00 PM – Flash Count: Lock the main entry doors exactly at closing time. Run the final terminal summary report, pull all currency exceeding the $200.00 opening bank baseline, and place the excess cash directly into the drop safe.
**09:15 PM **– Product Takedown: Transfer all remaining baked cookies from the glass display case into the corporate-approved end-of-day donation storage boxes. Wipe down the display shelves with a clean microfiber cloth.
09:30 PM – Mechanical Breakdown: Turn off the convection ovens. Remove all used baking sheets, wash the silicone baking mats in hot soapy water, and scrub the primary dough mixer bowls.
10:00 PM – Deep Floor Sanitation: Sweep the entire back-of-house and front-of-house floor grid. Mop all tile paths using our corporate-approved heavy grease-cutter floor treatment mixture.