Line Cook Closing Checklist

TQR Line Cook Closing Checklist

Standard: Physical, ocular, and probe verification only — no verbal sign-offs.
Window: Begins immediately after final ticket is plated; sign-off required prior to line dismissal.

1. Food Storage, Breakdown & CCP Safeguards

2. Station-by-Station Equipment Decommissioning

Sauté Station

• ▢ Range Tops & Drip Pans: Burners turned off, grates removed and degreased; burner drip trays scraped, emptied, and sanitized.
• ▢ Ovens: Internal racks wiped down; oven doors cleaned; pilot lights verified stable (or switched off per building SOP).
• ▢ Squeeze Bottles & Fats: Dispenser tips scrubbed free of carbon build-up; ambient cooking oils sealed; perishable blends returned to walk-in below 40°F.
• ▢ Pan Racks & Stainless: Used pans completely cycled to dish pit; stainless backsplash and rail wiped down with degreaser and sanitized.

Grill & Broiler Station

• ▢ Broiler / Pit De-escalation: Gas/broiler shut down; mesquite/charcoal coals safely extinguished or raked per kitchen safety protocol.
• ▢ Grate Scraping: Grates aggressively wire-brushed down to bare metal while warm; carbon residue cleared.
• ▢ Catch Trays: Grease drip troughs and pull-out crumb drawers scraped, emptied into designated grease receptacles, and scrubbed.
• ▢ Finishing Lamp Area: Carving/resting boards scrubbed and sanitized; heat lamp turned off.

Fry Station

• ▢ Vat Shutdown & Cover: Fryer power/gas shut off; oil allowed to drop below handling hazard temp before filtration.
• ▢ Oil Filtration: Vats skimmed, drained through filter cones into catch bins, sediment flushed, and oil restored or logged for waste dump.
• ▢ Heating Elements & Vats: Walls scrubbed free of gummed grease; exterior stainless wiped down; night covers placed securely over vats.
• ▢ Fry Dump Station: Dump pan and racks removed and sent to dish pit; heat lamp turned off; seasoning salt dredge wiped down and capped.

Garde Manger / Pantry & Cold Rails

• ▢ Cold Wells & Ice Drains: Ice melted with hot water; well inserts washed, sanitized, and wiped bone-dry; drain lines cleared.
• ▢ Dressings & Emulsions: Spouts cleaned, rims wiped; returned to walk-in under refrigeration.
• ▢ Cutting Boards: High-density polyethylene boards scrubbed with bleach/degreaser solution, sanitized, and stored vertically to air-dry (no pooling moisture).

3. Sanitation, Floors & Prep Restock Audit

• ▢ Ticket Machine & Wheel: Expo counter sanitized; order rail cleared; ticket printers wiped down and restocked with fresh receipt paper rolls.
• ▢ Utensil Clearance: Every station tong, spatula, fish turner, and bain-marie sent to dish pit for high-temp sanitizing.
• ▢ Chemical & Bucket Drain: Sanitizer buckets dumped, wiped down, and stacked to air-dry; test strips and chemical bottles restocked.
• ▢ Next-Shift Restock Log: Prep par shortages and depletion log filled out for the morning opening prep crew.
• ▢ Floor Sweep & Mop: Anti-fatigue floor mats removed and power-washed; line floor swept behind all equipment lines, deck-scrubbed, squeegeed into floor drains, and dry-mopped.
• ▢ Trash & Linens: Station trash cans emptied, rinsed clean, and relined with fresh bags; soiled linen hampers tied and staged at laundry dispatch.

4. Line Close Sign-Off

Kitchen Supervisor / Lead Sign-Off: ___________________________
Time Verified: _________ AM/PM