Professional Documents
Culture Documents
1
closing the Bar
Area
Steps in closing the bar area
2
STEPS PROCEDURES
1. Store all perishable items in chillers • Refrigerate all halo-halo ingredients and
kakanin.
• Make sure that all raw materials are properly
sealed or covered
• Do not store opened and canned items. Transfer
it in sanitize food keeper with cover
2. Clean all equipment and utensils • Wipe chillers
• Wash and sanitize utensils to dry before storing
3. Arrange all utensils and supplies and store • All non-food items should be arranged and
them in their proper cabinets or shelves organized in their respective storage areas or in
waiter station cabinet/drawer
4. Remove ice from ice chest or bins (except • Wash, rinse, and sanitize ice chest ; it should
ice machines), rinse, and sanitize with hot be free of dirt build up, molds and stains
water
5. Clean the bar area • Wipe all surfaces down with a towel and warm
water
• Dry wooden surfaces immediately with a clean
dry cloth
• Clean bar floors, it should be dry at all times
Steps in closing the bar area
3