Crossroads Hotel · Kansas City

XR — Bar & Café
Cleaning Checklists

Opening, Closing, Daily Detail, and Weekly standards for the XR bar, café, and service well. Built from a station walk-through plus the team's Slack & ShiftNote history — these target the real wear points, not a generic list.

Cold hold ≤ 41°F Quat sanitizer 200–400 ppm · test every shift Dilutions per Ecolab spec Beer lines per vendor schedule (typ. 2 wks) Cloths live in sanitizer, not on the bar

How the four lists fit together

Opening = fast setup & verify the close was done right. Closing = the heavy breakdown, wash, sanitize, secure. Daily Detail = the once-a-day hygiene tasks that get skipped on a rushed open or a tired close — drains, gaskets, spout soak, sani tests, machine chemistry — owned and initialed by one person each day. Weekly = rotating deep clean, spread across the week so no single shift gets buried.

Check each task, initial it, and note the time or any issue. Anything flagged like this is a high-risk item (fruit flies, food safety, equipment failure) — don't let it slide.

Checklist 01

Opening

AM shift · in at 7:00 · ~25 min
Date
Opener
Shift
Reviewed
TaskInitTime / Notes
Station setup
Cold hold
Draft & soda guns
Coffee — espresso & batch
Ice & glassware
Garnish & stock
Bar top & POS
Floor