Kitchen Cleaning Checklist
厨房清洁清单
每个机组成员必须单独初始化他们所完成的任务。 在您认为合适的情况下将任务分配给机组成员。 餐厅，厨房和餐厅的工作量不相等。 因此， 任何工作人员都不应该离开，直到一切都完成 让我们宣传埃舍尔的精神！ 合作 ！
该清单旨在帮助船员协调良好。 请按照任务顺序进行操作。
在餐厅里：
机组人员：
| 声母 | 姓名（*船员） | 房间号 | 离开时间 | 起始时间 |
_________关闭蒸汽台和沙拉制冷机组。
_________将所有剩余食物储存在塑料容器中（食物必须不超过2英寸深。食物必须在2小时内达到70°，在4小时内达到40°。一旦冷却，物品可以合并以节省存储空间）。
_________将未覆盖的塑料容器放入步入式（冷却器）架子中，经常搅拌以加速冷却。
_________将所有平底锅放入水槽附近的厨房
_________将果汁容器中的剩余汁液排入沥青。
_________标记并记录球场，将它们放入guff冰箱。
_________将果汁容器放入厨房。
_________将用过的咖啡壶放入洗碗间。
_________排水蒸汽台。
_________清洁和消毒蒸汽台和制冷设备的所有表面。
_________在guff冰箱中丢弃超过1天的节食。
_________丢弃午餐时间超过3天。
_________丢弃超过2天的晚餐。
_________丢弃4天以上的切片奶酪和午餐素食。
_________牛奶分配器中的牛奶。
_________在重新进货清单上注明了Resrock餐厅用品。
_________在咖啡区提供咖啡，茶，白糖和红糖。
_________清洁大型guff冰箱的底部和手柄。
_________清洁小型guff冰箱的内部和手柄。
_________清洁咖啡机，牛奶分配器和微波炉。 更换牛奶分配器下的托盘。
_________清洁餐厅的所有桌子，包括咖啡桌。
_________将椅子放在桌子上面。
_________清空垃圾桶和回收罐。
_________空堆肥罐，堆肥笼在树林中，远离垃圾箱。
_________在公用设施壁橱中冲洗和消毒垃圾桶，堆肥罐和回收罐。
_________将新的底座放入垃圾桶，堆肥罐和回收罐中。
_________扫地和拖把餐厅地板，包括蒸汽桌后面的区域。
_________在餐厅内放入2个带有干净条巾的消毒液。
_________在冷却至41°时，将步入式食物的容器盖上，贴上标签并注明日期。 使用塑料盖盖住容器。 不要使用保鲜膜。
_________将容器中的剩余食物放入guff冰箱中。
_________从洗碗间带回干净的咖啡壶。
_________在您完成餐厅之前检查厨房。
☐沙拉容器上没有保鲜膜。
☐冰箱中没有金属容器。
☐除非空间有限，否则步入式游戏中不得保存已用餐。
| 对于三人船员 日期：______________ 周一/周二/周三/周四/周五/周六/周日 |
在厨房：
机组人员：
| 声母 | 姓名（*船员） | 房间号 | 离开时间 | 起始时间 |
_________将来自 O’Keeffe厨房的 2/3平底锅带到 文艺复兴时期的厨房。
_________关闭所有烤箱和炉灶。
_________检查烤箱中是否有任何食物残留。
_________清洁燃烧器顶部。
_________清洁烤箱和燃烧器之间的托盘。
_________如果脏的话，清洁烤箱中的架子。
_________将所有器具和塑料容器带到洗碗间。
_________清洗，冲洗，消毒和风干脏锅和平底锅。 确保它们干净。
_________清洗，冲洗和消毒果汁容器并将其放入步入式容器中。
_________将厨房和实用衣柜周围的盒子压平，将它们放在后门外的回收垃圾箱中。
_________使用开罐器清除水槽下方金属罐的顶部。
_________将金属罐，玻璃瓶，塑料瓶放入回收垃圾箱。
_________清洁和消毒开罐器和搅拌器。
_________倒空，在实用衣橱中冲洗，并将新袋子放入灰色垃圾桶。
_________倒空并将新袋子放入洗手槽旁边的垃圾桶中。
_________扫地和拖把厨房地板，包括步入式，柜台下，水槽下和厨房内。
_________将干净的锅碗瓢盆放在架子上。
_________消毒厨房柜台和推车。
_________清洁和消毒主水槽和沙拉水槽。
_________收起所有用过的毛巾。
_________如果半满的话，将用过的围裙和毛巾的洗衣袋放在后门的走廊里。
_________将新袋放入金属框架中。
_________将平底锅带回O’Keeffe厨房。
_________在完成之前检查厨房。
☐锅碗瓢盆上没有油脂。
☐厨房里没有毛巾。
☐厨房内没有塑料容器。
☐厨房内没有任何损坏的器具。
☐厨房柜台下的区域看起来像照片＃1。
☐妥善组织水槽上方的器具。
☐货架看起来像照片＃2，＃3和＃4。
☐切片区域看起来像照片＃5。
☐水槽下方的区域看起来像照片＃6。
☐步入正确关闭（锁定）。
☐所有冰柜和冰箱均正确关闭。
☐所有灯都熄灭了。
☐门关闭。
| 对于三人船员 日期：______________ 周一/周二/周三/周四/周五/周六/周日 |
在洗碗间：
机组人员：
| 声母 | 姓名（*船员） | 房间号 | 离开时间 | 起始时间 |
_________从餐厅收集菜肴。
_________将银器通过洗碗机两次送入银器筐，第一次处理，第二次处理（因此在消毒后不接触食用表面）。
_________刮，浸泡餐具，并通过洗碗机。
_________在餐厅用肥皂水（每箱半杯肥）中途放入8个干净的垃圾箱。
_________清空，冲洗（在实用的壁橱中），消毒并将新袋子放入垃圾桶。
_________清洁所有表面。
_________清洁并消毒洗碗机右侧的区域。
_________运行垃圾处理直至所有食物都消失。
_________关闭洗碗机（5个开关）。
_________排干洗碗机。
_________清洁洗碗机侧面的垃圾箱并将其放回原位。
_________扫地并拖地，包括柜台下的区域。
_________安排搁架和托盘，如照片＃7。
| 对于三人船员 日期：______________ 周一/周二/周三/周四/周五/周六/周日 |
Each crewmember must individually initial the tasks they did. Divide the tasks among crewmembers as you see fit. Amount of work in dining room, kitchen, and dish room are not equal. Therefore, no crewmember should leave until everything is done. Let’s promote the spirit of Escher! COOPERATION!
This checklist was designed to help crew members coordinate well. Please follow the task sequences.
In the dining room:
Crew Members:
| Initials | Name (*crewleader) | Room Number | Leaving Time | Starting Time |
_________ Turn off steam tables and salad refrigeration unit.
_________ Store all leftover food from serving pans in plastic containers (food must be no greater than 2 inch deep. Food must reach 70° within 2 hours, 40° within 4 hours. Once cool, items may be combined to conserve storage space).
_________ Put uncovered plastic containers in the walk-in (cooler) shelves, stir often to hasten cooling.
_________ Put all serving pans in the kitchen near the sinks
_________ Drain leftover juice from juice containers into pitches.
_________ Label and date the pitches, put them in the guff fridge.
_________ Put the juice containers in the kitchen.
_________ Put used coffee pots in the dish room.
_________ Drain steam tables.
_________ Clean and sanitize all surfaces of steam table and refrigeration unit.
_________ Discard save meals older than 1 day in guff fridges.
_________ Discard lunch mean older than 3 days.
_________ Discard dinner leftover older than 2 days.
_________ Discard sliced cheese and lunch vegetarian older than 4 days.
_________ Restock milk in milk dispenser.
_________ Resrock dining room supplies indicated on restocking checklist.
_________ Restock coffee, tea, white and brown sugar at the coffee area.
_________ Clean bottom and handle of the big guff fridge.
_________ Clean inside and handle of the small guff fridge.
_________ Clean coffee machines, milk dispenser, and microwave. Replace tray under the milk dispenser.
_________ Clean all tables in dining room, including coffee table.
_________ Put chairs on top of tables.
_________ Empty trash can and recycling cans.
_________ Empty compost can, compost cage is up in the woods, further from the dumpsters.
_________ Rinse and sanitize trash can, compost can, and recycling cans in the utility closet.
_________ Put new bas in trash can, compost can, and recycling cans.
_________ Sweep and mop dining room floor, including the area behind steam table.
_________ Put 2 containers of sanitizing solution with clean bar towels in dining room.
_________ Cover, label and date containers of leftover food in the walk-in once cooled to 41°. Use plastic lids to cover containers. Don’t use plastic wrap.
_________ Put away containers of leftover food in guff fridge.
_________ Bring back clean coffee pots from dish room.
_________ Inspect kitchen before you are done with the dining room.
☐ No plastic wrap on salad containers.
☐ No metal container in fridges.
☐ No saved meals left in the walk-in unless space is restricted.
| For Three-Person Crew Date:______________ Mon / Tue / Wed / Thur / Fri / Sat / Sun |
In the kitchen:
Crew Members:
| Initials | Name (*crewleader) | Room Number | Leaving Time | Starting Time |
_________ Bring 2/3 of pans from O’Keeffe kitchen over to Renaissance kitchen.
_________ Turn off all ovens and stoves.
_________ Check if there is any food left in the ovens.
_________ Clean tops of burners.
_________ Clean trays between ovens and burners.
_________ Clean racks in the ovens if they are dirty.
_________ Bring all utensils and plastic containers to dish room.
_________ Wash, rinse, sanitize, and air-dry soiled pots and pans. Make sure they are clean.
_________ Wash, rinse, and sanitize juice containers and put them in the walk-in.
_________ Flatten boxes around the kitchen and in utility closet, put them in the recycling dumpster outside back door.
_________ Remove tops of metallic cans under the sink using can opener.
_________ Put metallic cans, glass bottles, plastic bottles in the recycling dumpster.
_________ Clean and sanitize can opener and mixer.
_________ Empty, rinse in the utility closet, and put new bags in the grey trash cans.
_________ Empty and put a new bag in the trash can next to the hand-washing sink.
_________ Sweep and mop kitchen floor, including the walk-in, under counters, under sinks, and inside the pantry.
_________ Put clean pots and pans on shelves.
_________ Sanitize kitchen counters and carts.
_________ Clean and sanitize the main sinks and the salad sink.
_________ Put away all used towels.
_________ Put laundry bags of used aprons and towels in the hallway by the back door if they are half full.
_________ Put new bags in the metal frames.
_________ Bring pans back to O’Keeffe kitchen.
_________ Inspect the kitchen before you are done.
☐ No grease on pots and pans.
☐ No towels left in the kitchen.
☐ No plastic containers left in the kitchen.
☐ No spoiled utensils left in the kitchen.
☐ Area under kitchen counter looks like photo #1.
☐ Properly organize utensils above sink.
☐ Shelves look like photos #2, #3, and #4.
☐ Slicer area looks like photo #5.
☐ Area under the sink looks like photo #6.
☐ Walk-in is closed properly (latched).
☐ All freezers and fridges are closed properly.
☐ All lights are turned off.
☐ Doors are closed.
| For Three-Person Crew Date: ______________ Mon / Tue / Wed / Thur / Fri / Sat / Sun |
In the dish room:
Crew Members:
| Initials | Name (*crewleader) | Room Number | Leaving Time | Starting Time |
_________ Collect dishes from the dining room.
_________ Send silverware through the dishwasher twice in the silverware baskets, handles down the first time, and handles up the second time (so eating surface isn’t touched after it is sanitized).
_________ Scrape, soak dishes, and put through dishwasher.
_________ Put 8 clean bins halfway full with soapy water (half a cup of soap per bin) in the dining room.
_________ Empty, rinse (in utility closet), sanitize, and put new bags in the trash can.
_________ Clean all surfaces.
_________ Clean and sanitize the area to the right of the dishwasher.
_________ Run garbage disposal until all food is gone.
_________ Switch off the dishwasher (5 switches).
_________ Drain the dishwasher.
_________ Clean trash cage in side the dishwasher and put it back.
_________ Sweep and mop the floor, including the area under the counters.
_________ Arrange the shelve and the trays like photo #7.
| For Three-Person Crew Date: ______________ Mon / Tue / Wed / Thur / Fri / Sat / Sun |
