The Kitchen Bar Closing Procedures Checklist The Kitchen Bar Closing Procedures Name First Date MM slash DD slash YYYY Please ensure all of the following items are completed when cleaning down the bar. Please note that these don’t need to be done in any specific order but all must be completed at the end of service.Scrub down bar with hot soapy water and rinse with clean hot water and dry with purple cloths. This includes drip trays. Yes No Pack down service area and store away correctly. Yes No Pump and Date open wine bottles. Yes No Have all nip pourers, bottle caps and jiggers been removed from bottles and placed in containers to soak overnight? Yes No Has all glassware been polished and stored correctly? Yes No Have all bar mats been washed and hung out to dry? Yes No Remove all signage from bar top. Yes No Beer, post-mix, ice well and wine drains have been cleaned using bi-carb soda and hot water. Yes No Have speed racks, fridge doors and post mix gun been scrubbed with hot soapy water? Yes No Empty ice rack, scrub ice well and wipe dry, wipe over ice rack and leave upside down in well? Yes No Beer / Wine taps have tap brushes in them Yes No Glass washers have been cleaned and drained? Yes No Glass windows have been wiped using spray and wipe and paper towel. Yes No A final check has been completed by Supervisor? Yes No