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Restaurant Kitchen Close (HACCP-style)

A closing report for kitchens: temps, cleaning, waste, prep for tomorrow, and any food safety issues.

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hospitalityclosing-checklistfood-safety

Designed for end-of-night kitchen close: it’s both a checklist and a traceable log.

Form preview

Location*

Text

Restaurant/site

[not set]

Close Date*

Date

📅 Select date

Shift Lead

Text

Who closed?

[not set]

Temperatures

Fridge Temps

List

Record final temperatures

Unit	Temp (°C)	OK
+ Add	+ Add	+ Add

Hot Holding Temps

List

If applicable

Item	Temp (°C)
+ Add	+ Add

Closeout

Cleaning Completed*

Toggle

[not set]

Chemicals Stock

Text

OKLowOut

Low

Out

Waste Notes

Text Area

Any notable waste/spoilage

Prep for Tomorrow

Text Area

Food Safety Issue

Toggle

[not set]

Issue Details

Text Area

Photo

No photos captured

EXAMPLE REPORTSample data — shows what you’ll get after recording

Example filled report

Location

Bistro Central

Close Date

02/05/2026

Shift Lead

Lena

Temperatures

Fridge Temps

Unit	Temp (°C)	OK
Walk-in	3.2	true
Prep fridge	6.1	-

Hot Holding Temps

Item	Temp (°C)
Soup	62

Closeout

Cleaning Completed

Yes

Chemicals Stock

Low

Waste Notes

Discarded 1 tray of prepped salad due to wilting.

Prep for Tomorrow

Prepped sauces, portioned chicken, and set up breakfast mise en place.

Food Safety Issue

Yes

Issue Details

Prep fridge temp high (6.1°C). Moved dairy to walk-in and notified maintenance.

Photo

No photos captured