EmailMe Form - Hot Food Station – Daily Close‑Down Checklist

Catering Co Name *

Site Code *

All hot holding equipment powered off (Hot Box, Merchandiser, Hot Pico, etc.) *

Yes

No

All equipment surfaces thoroughly cleaned (inside & outside) *

Yes

No

All equipment sanitized according to food safety standards *

Yes

No

All glass cleaned with glass cleaner *

Yes

No

Station lights turned off (if applicable) *

Yes

No

N/A

TV remains ON (24/7 requirement) *

Yes

No

All required hot holding temperatures logged *

Yes

No

Refrigerator temperature log completed (if applicable) *

Yes

No

N/A

All expired food taken with you at the end of the shift *

Yes

No

Floor and surrounding area cleaned and free of debris *

Yes

No

Station secured and ready for next day’s setup *

Yes

No

Notes / Issues / Follow‑Up Needed