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Mission 1 — Close Expo

Leave expo clean, dry, organized, and ready for the next shift.

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Rugs swept, rolled up, and put awayFloors clean and free of debris and food, including under coolers and tablesFloors mopped and dryAll worktops and walls cleaned and sanitizedExpo cooler pans flipped and cleaned

Mission 2 — Close Main Hot Line

Shut down the line safely and leave all work areas clean.

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All heat sources off: grill, sear plate, fryers, bun toaster, melter, and all 8 heat lampsFloors clean and free of debris and food, including under coolers and tablesFloors mopped and dryAll worktops and walls cleaned and sanitizedAll hot windows clean and free of debris and grease

Mission 3 — Close Back Line

Reset the back line and support areas for tomorrow.

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Mission 4 — Close Prep Area

Leave the prep area clean, organized, and ready for tomorrow's production.

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Trash cans emptied, sprayed out, and returned to dishAll work surfaces cleaned and sanitizedAll coolers emptied of boxes and empty pansCoolers swept and moppedEntire back area swept and mopped, including under tables and racks

Mission 5 — Close Dish Area

Leave the dish area clean, shut down properly, and ready for the next opening.

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All stainless steel sprayed clean and free of food and debrisAll machine traps sprayed free of food and debrisHeat and water-level sensors sprayed free of buildup and greaseFloors sprayed free of all food and debrisFloor drain cleanedFans placed to help dry the floorDish machine and heat booster switches turned offEmpty, clean trash cans placed back on dishMop buckets emptied and mop heads put with dirty linens

Closing Kitchen

Tonight's Mission

Production Readiness

Mission 1 — Close Expo

Mission 2 — Close Main Hot Line

Mission 3 — Close Back Line

Mission 4 — Close Prep Area

Mission 5 — Close Dish Area

Mission 6 — Final Walkthrough