Coffee Stand Closing Checklist
A closing checklist should leave the stand clean, food-safe, secure, stocked, and ready for the opening shift. Assign each task, record exceptions, and follow equipment manuals and local health rules.
Food safety and cleaning
- Discard time- or temperature-controlled food according to the approved plan; label and date retained items.
- Wash, rinse, and sanitize food-contact tools with the correct concentration and contact time.
- Clean counters, sinks, blender parts, pitchers, drains, and high-touch surfaces.
- Wipe and purge steam wands immediately; never leave a wand soaking in a pitcher.
- Empty trash, sweep, and mop, including under movable equipment.
- Record refrigeration temperatures and corrective action for any out-of-range unit.
Coffee equipment
- Backflush only machines designed for it and follow the manufacturer’s detergent frequency.
- Remove, wash, rinse, and dry baskets, portafilters, and drip trays.
- Brush grinder chutes and wipe hoppers; do not add water or unapproved cleaner to burr chambers.
- Clean batch brewers and servers according to their manuals.
- Record leaks, unusual noise, error codes, damage, and filter-change status before powering down.
Stock and handoff
- Count critical milk, coffee, cups, lids, syrups, food, cleaning supplies, and receipt paper.
- Rotate stock first-expired, first-out and note items that must be ordered.
- Prep only items allowed by the food-safety plan and label them.
- Write a handoff with shortages, refunds, customer issues, equipment faults, and early orders.
Cash and security
- Reconcile drawers with two-person verification where policy requires.
- Secure deposits, keys, devices, and customer information.
- Lock windows and doors; check alarms, exterior lights, and cameras.
- Do not publish or leave the closing sequence where unauthorized people can access it.
Customize the checklist
Add initials, completion time, supervisor review, and a corrective-action field. Keep shut-down instructions next to the exact model; some espresso machines remain on, while others must be switched off. Use the shower-screen cleaning guide for deeper coffee-equipment care.
