Commercial dishwasher closing checklist
For the dishwashing lead closing a restaurant kitchen after service. It focuses on the warewashing area rather than the full restaurant close.
What to get
Run final dish rack
Turn off dish machine
Drain dish machine tank
Remove scrap screens
Empty scrap bins
Clean scrap screens
Clean wash arms
Clean rinse arms
Clean machine interior
Check detergent level
Check rinse aid level
Record final sanitizing temperature
Clean dish tables
Clean drain covers
Sweep floor
Mop floor
Empty floor drain basket
Empty glass disposal bin
Remove food waste
Take out cardboard recycling
Store clean racks
Hang brushes to dry
Report machine faults
Lock chemical cabinet
Who this list is for
This checklist is for dishwashing leads or staff closing a commercial kitchen’s warewashing area after service. It covers the steps to properly shut down and clean the dishwashing station, not the entire restaurant or kitchen.
How to use this list
Follow the list in order at close of service. Complete each task before leaving. If you’re training a new closer, walk them through each step and check off as you go. Don’t skip the cleaning details—these prevent buildup and keep the machine safe and efficient.
Common mistakes
Rushing through the shutdown can leave food scraps and soap residue, leading to clogs or machine faults. Don’t forget to drain the tank and remove scrap screens. Many miss recording the final sanitizing temperature—this is crucial for health code.
What is on this list
Expect to run the final dish rack, then turn off and drain the dish machine. You’ll remove and clean scrap screens, empty scrap bins, and clean both wash and rinse arms. The machine interior gets a wipe-down. Check detergent and rinse aid levels for the next shift. Record the final sanitizing temperature in the log.
Before you leave
Double-check that all scrap bins are empty and screens are back in place. Record your temperature log and sign off. Make sure the area is dry and ready for the morning crew. Turn off lights and lock up the dish area as required by your restaurant.
FAQ
Who is "Commercial dishwasher closing checklist" for?
This checklist is for dishwashing leads or staff closing a commercial kitchen’s warewashing area after service. It covers the steps to properly shut down and clean the dishwashing station, not the entire restaurant or kitchen.
How should I use "Commercial dishwasher closing checklist"?
Follow the list in order at close of service. Complete each task before leaving. If you’re training a new closer, walk them through each step and check off as you go. Don’t skip the cleaning details—these prevent buildup and keep the machine safe and efficient.
What should I skip or avoid with "Commercial dishwasher closing checklist"?
Rushing through the shutdown can leave food scraps and soap residue, leading to clogs or machine faults. Don’t forget to drain the tank and remove scrap screens. Many miss recording the final sanitizing temperature—this is crucial for health code.
What is on the "Commercial dishwasher closing checklist" list?
Expect to run the final dish rack, then turn off and drain the dish machine. You’ll remove and clean scrap screens, empty scrap bins, and clean both wash and rinse arms. The machine interior gets a wipe-down. Check detergent and rinse aid levels for the next shift. Record the final sanitizing temperature in the log.
What should I know about before you leave?
Double-check that all scrap bins are empty and screens are back in place. Record your temperature log and sign off. Make sure the area is dry and ready for the morning crew. Turn off lights and lock up the dish area as required by your restaurant.
Related lists
For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.