Outpost Closing Checklist

All of these points should be completed before staff members leave.

• Put up the board in front hatch.
• Bring in umbrellas and outdoor ice cream cone.
• Wrap or box up all foosies, refrigerate if necessary.
• Wipe down foosie display unit with sanitiser. 
• Wipe down and sanitise all surfaces.
• Clean the espresso machine. http://552330.hs-sites.com/en/knowledge/how-to-clean-the-espresso-machine
• All equipment should be scrubbed, rinsed then put through the sanitiser in downstairs kitchen and polished.

• Clean fridge doors with glass cleaner.
• Clean top and front of ice cream machine and drip tray.
• Hoover floor, especially in front of the grinder.
• Remove mat, hoover underneath then mop the floor with hot water and lemon gel.
• Empty and replace bin bags. Make sure bin bags are sealed and go into the correct bin outside.
• Put till away.
• Turn off boiler, grinder and switch ice cream machine to standby (unless hotel is open and using it).
• Double check that doors are locked and all lights are off.