https://eauditor.app/
Cafe Cleaning Checklist - Daily
Section 1: During The Shift
1. 1. Are all communal, high-traffic surfaces like chairs and counters, door handles, light switches, and railings sprayed and wiped down?
Yes
No
N/A
2. 2. Are tabletops cleaned in between customers with a fresh towel or microfiber wipe and a food-grade disinfectant? (pushing around crumbs on the table doesn’t count)
Yes
No
N/A
3. 3. Are all glass surfaces, like the glass cloche protecting the treats, clean of smudged fingerprints?
Yes
No
N/A
4. 4. Are the bathrooms checked for trash, counters and sinks wiped down, and paper towels and toilet paper refilled?
Yes
No
N/A
5. 5. Are all garbage cans emptied throughout the day in the public areas, including the bathroom?
Yes
No
N/A
6. 6. Is the condiment area checked every 20 minutes and clean of sugar trail packets and spilled milk?
Yes
No
N/A
Section 2: When Closing Out
1. 1. Are high-traffic areas, including tabletops, chairs, and countertops, cleaned and wiped down early in the shift?
Yes
No
N/A
2. 2. Are the floors swept and moped with disinfectant?
Yes
No
N/A
3. 3. Are the bathrooms thoroughly clean, including mopped floors and clean sinks, mirrors, and countertops?
Yes
No
N/A
4. 4. Are liquid dispensers, nozzles on syrups, and the drip tray all washed up?
Yes
No
N/A
5. 5. Are all condiment shakers wiped down and sugar packets, stirrers, lids, and napkins refilled?
Yes
No
N/A
6. 6. Are crumbs, dirt, and debris from any carpeted areas vacuumed up?
Yes
No
N/A
Section 3: During The Shift
1. 1. Are the register and hand-off / mobile pick-up areas frequently wiped down and cleaned?
Yes
No
N/A
2. 2. Are the cups and dishware checked for cracks and disposed of as needed?
Yes
No
N/A
3. 3. Is a timer set to replace creamer carafes and refill them throughout the day, ensuring cleaning in between to avoid issues with rotten dairy products?
Yes
No
N/A
4. 4. To ensure there was always a fresh supply available, are the cleaning rags switched out during the day?
Yes
No
N/A
5. 5. Are the pumps and syrups behind the bar checked and cleaned out when sugar residue builds up?
Yes
No
N/A
Section 4: When Closing Out
1. 1. Are the drip coffee pots deep-cleaned?
Yes
No
N/A
2. 2. Is all food covered with plastic wrap, and is the date written before storing it in the fridge?
Yes
No
N/A
3. 3. Are the employee hand-washing sinks disinfected?
Yes
No
N/A
4. 4. Are the kitchen floors swept and moped by lifting the floor mats and spraying them outside?
Yes
No
N/A
5. 5. Is all laundry, including cleaning rags, napkins, and aprons, thrown into a bag for a restaurant laundry service to pick up?
Yes
No
N/A
Section 5: During The Shift
1. 1. Are the foamers and milk steam wands cleaned after every use?
Yes
No
N/A
2. 2. Are the grounds cleaned out of the portafilter after every espresso shot?
Yes
No
N/A
3. 3. Are the milk jugs and pitchers rinsed out within a minute or two of steaming?
Yes
No
N/A
4. 4. Is the food prep counter wiped down between preparing different foods?
Yes
No
N/A
5. 5. Are the microwave, cutting boards, slicers, and utensils cleaned to remove food buildup and bacteria as needed?
Yes
No
N/A
Section 6: When Closing Out
1. 1. Is the top task to tackle coffee ground build-up or areas on the espresso machine that may need extra cleaning?
Yes
No
N/A
2. 2. Is the espresso machine wiped down with a clean rag?
Yes
No
N/A
3. 3. Is the grinder maintenance equally important, including brushing coffee grinds off the burrs or using compressed air to make quick work of it?
Yes
No
N/A
4. 4. Are the fridges and freezers cleaned, including the shelves and the gaskets? Also, was there a checking underneath for wayward bagels done?
Yes
No
N/A
5. 5. Is the ice bin clean and sanitized?
Yes
No
N/A
6. 6. Is the oil changed daily or at least once a week in coffee shops with deep fryers?
Yes
No
N/A
Section 7: During The Shift
1. 1. Is the dishwasher from the previous night emptied and are all clean dishware and tools put away in their place?
Yes
No
N/A
2. 2. Are the dirty tools, cups, saucers, and dishware in the dish pit ferry throughout the shift?
Yes
No
N/A
3. 3. Are spills and puddles cleaned immediately?
Yes
No
N/A
4. 4. Are cleaning solutions restocked if running low?
Yes
No
N/A
5. 5. Are the dishes washed throughout the day?
Yes
No
N/A
Section 8: When Closing Out
1. 1. Are all the day's dishes cleaned in the dishwasher?
Yes
No
N/A
2. 2. Are dishware returned to the proper places for the next shift?
Yes
No
N/A
3. 3. Are all remaining restaurant kitchen tools, gear, and containers placed in the dishwasher and run overnight?
Yes
No
N/A
4. 4. Are the gears that can't be run through the dishwasher washed by hand?
Yes
No
N/A
5. 5. Is the dish pit thoroughly cleaned?
Yes
No
N/A
6. 5. Is the dish pit thoroughly cleaned?
Yes
No
N/A