Ms. Marji's Daily Checklist

Checklist Type: {field:checklist_form_id_4}

Date/Time: {field:day_of_the_week_form_id_4}, {field:date_form_id_4}

Employee: {field:firstname_form_id_4} {field:lastname_form_id_4}

Opening Duties

Time

Task

Completed

6:00 AM

Items Grabbed from the Office:

{field:opening_duties_item_01_form_id_4}

6:00 AM

Grabbed Dishes from Upstairs Kitchen:

{field:opening_duties_item_02_form_id_4}

6:00 AM

Sunday Only
Warmed up the Santiago Burrito's in the Oven by:

Setting the Oven to Reheat at 400 degrees
Place Burrito's in Oven until they reach an internal tempurature of 135 degrees.
Checked that the burrito's internal tempurature reached 135 degrees with the thermometer.
When the internal tempurature reached 135 degreees stopped the oven and switched it to Keep Warm at 155 degrees.

{field:opening_duties_item_03_form_id_4}

6:00 AM

Turned on Water Pump and Hot Water Heater:

{field:opening_duties_item_04_form_id_4}

6:00 AM

Made Drip Coffee with the following steps:

Plug in
Ensure water valve is open
Wait til green light is on
Add filter and two scoops of grounded filter beans
Push Start

{field:opening_duties_item_05_form_id_4}

6:00 AM

Stocked the Soap and Paper Towels for hand washing, as needed:

{field:opening_duties_item_06_form_id_4}

6:00 AM

Turned on the Oven and:

Set the Oven to Keep Warm at a tempurature of 155 degrees

{field:opening_duties_item_07_form_id_4}

6:00 AM

Turned on the espresso machine:

{field:opening_duties_item_08_form_id_4}

6:15 AM

Turned on the panini grill:

Set the tempurature to 450 degrees

{field:opening_duties_item_09_form_id_4}

6:15 AM

Made two buckets of sanitizer:
Making sure that...

One Tablet of Sanitizer was deluted in one bucket full of water
That I tested my sanitizer concentration levels with a test strip making sure the levels followed the standard guidelines for Denver...

Chlorine-based sanitizers: Between 50 ppm and 200 ppm.

Quaternary ammonia (QA) sanitizers: Between 100 ppm and 400 ppm.

Iodine-based sanitizers: Between 12.5 ppm and 25 ppm.
That I seperated the sanitizer into two buckets....

A Food Safe Bucket for use with the Espresso Machine and to Clean items used for food.

A Clearning Bucket to use outside to wipe down surfaces
That I placed one bucket in the trailer as the Food Safe Bucket and one bucket in a plublic area for cleaning.

Note: Sanitizer is only good for 2 to 4 hours, depending on use. Check that sanitizer levels are not outside the acceptable levels.

{field:opening_duties_item_10_form_id_4}

6:15 AM

Filled the Ice Bin

{field:opening_duties_item_11_form_id_4}

6:15 AM

Setup the Customer Window:
Making sure that...

Pastry display case was in customer view and filled with items.
Square Payment Terminal was out for their access.
Tip Jar was available to be utalized.
Dog Treats are full and accessible.
Chip Display and Grab and Go is accessible and stocked.

{field:opening_duties_item_12_form_id_4}

6:15 AM

Placed Menu Screen by Trailer and Turned On.

{field:opening_duties_item_13_form_id_4}

6:15 AM

Placed Grab and Go Fridge by Trailer:
Making sure that...

It was plugged in.
Fridge was stocked and organized.

{field:opening_duties_item_14_form_id_4}

6:20 AM

Light Fires, if we are in the seasons were they are needed, and Torches.

I	{field:opening_duties_item_15a_form_id_4}
Lighted the Torches.	NEED TO ADD or MODIFY

6:25 AM

Turned on the lights inside, ify they were not already on.

Upside Down Tree Room
1st Floor Hallway
Room in front of Bathroom and Kitchen on First Floor

{field:opening_duties_item_16_form_id_4}

6:25 AM

Unlocked the Front Door and Front Gate

{field:opening_duties_item_14_form_id_4}

6:25 AM

Placed Street Signs Out on 17th and Logan Corner and on Logan Sidewalk

One in parking lot
One by entrace on Logan Sidewalk
One at the Corner of 17th and Logan St.

{field:opening_duties_item_15_form_id_4}

6:25 AM

Counted my Cash Drawer making sure it is at $100.00

{field:opening_duties_item_16_form_id_4}

6:30 AM

Turned on the Open Sign

{field:opening_duties_item_17_form_id_4}

6:35 AM

Setup the Coffee and Water Station
Making sure that they were....

Surfaces were wiped down
Containers were stocked with black lids
Water Cups were stocked
Water contained was filled with ice and water
Sugar condiment holders were stocked
Sauce condiment holders were stocked
Napkin holder was stocked
Tabasco and Cholula was available

{field:opening_duties_item_18_form_id_4}

6:35 AM

Monday's and Friday's Only
Process deliveries

I {field:opening_duties_item_19_form_id_4}

Shift Change

Time	Task	Completed

Closing Duties

Time	Task	Completed

General Duties

Time	Task	Completed

Deep Cleaning Duties

Time	Task	Completed

Bathroom & Area Checks

Location	Status
1st Floor Bathroom	{field:bathroom_check_01_form_id_4}
2nd Floor Bathroom	{field:bathroom_check_02_form_id_4
Basement Bathroom	{field:bathroom_check_03_form_id_4

Temperature Checks

Location	Temperature (°F)
Trailer Refrigerator	{field:temperature_refrigerator_trailer_form_id_4}
Trailer Freezer Bay 1	{field:temperature_freezer_bay_1_trailer_form_id_4}
Trailer Freezer Bay 2	{field:temperature_freezer_bay_2_trailer_form_id_4}
1st Floor Freezer (Upper Mini Fridge)	{field:temperature_freezer_upper_mini_1st_floor_form_id_4}
1st Floor Refrigerator (Upper Mini Fridge)	{field:temperature_refrigerator_upper_mini_1st_floor_form_id_4}
1st Floor Freezer (Lower Mini Fridge)	{field:temperature_freezer_lower_mini_1st_floor_form_id_4}
1st Floor Refrigerator (Lower Mini Fridge)	{field:temperature_refrigerator_lower_mini_1st_floor_form_id_4}
1st Floor Freezer	{field:temperature_freezer_1st_floor_form_id_4}
Basement Freezer	{field:temperature_freezer_basement_form_id_4}
Basement Refrigerator	{field:temperature_refrigerator_basement_form_id_4

Version: {field:checklist_version_form_id_4}

Timestamp: {field:timestamp_form_id_4}

Submission Sequence / Post ID: {submission:sequence} / {wp:post_id}

Fields Table Created by System

{fields_table}

All Fields Table Created by System

{all_fields_table}