Free AI checklist generator

Front of house & security

• Disable the security alarm upon arrival
• Turn on overhead lighting and display lights
• Unlock front entrance doors and position open signs

Till and cash management

• Log into the POS system and verify the cash float in the till

Admin and floor prep

• Check email and listen to any store voicemail messages
• Walk the shop floor to ensure aisles are clear of obstructions
• Inspect displays and restock any depleted homewares shelves

Cleaning and presentation

• Sweep and spot-mop high traffic areas on the shop floor
• Wipe down the counter and point-of-sale touchscreens

End of trade

• Lock front entrance doors at closing time
• Process all customer returns and exchanges left pending at the counter

Till and cash reconciliation

• Count the cash takings in the till and reconcile against the POS report
• Secure day's cash takings in the store safe

Stockroom and tidying

• Tidy the stockroom and ensure walkways are free of empty boxes
• Empty shop floor rubbish bins and take waste to the external bins

Security and lockup

• Turn off all display lights and non-essential electrical appliances
• Arm the security alarm before exiting the premises
• Lock all exit doors securely as you leave

Stockroom maintenance

• Sweep and mop the entire stockroom floor
• Check all shelving units for stability and safety
• Break down and dispose of accumulated cardboard boxes

Inventory audit

• Perform a random stock count on three high-value homewares categories
• Identify any damaged stock and record items for supplier return or write-off

Safety and compliance

• Check stockroom fire extinguishers and emergency exits are unobstructed
• Test emergency lighting in the stockroom area

Front of House

• Deactivate the security alarm and unlock the front doors
• Turn on the interior lighting and set the background music
• Turn on the display fridge and check that the interior is cold
• Stock the display fridge with today's toasties, salads and cakes
• Unlock the front door and set the open sign at opening time

Coffee Station

• Turn on the espresso machine, grinder and water boiler
• Flush group heads and check water flow on the espresso machine
• Grind a test shot and calibrate the grinder for the day

Kitchen

• Turn on the kitchen toastie press and small oven
• Wipe down all counters and service surfaces with food-safe sanitiser

Front of House

• Lock the front doors and flip the sign to closed
• Count the till float and lock the cash drawer in the safe
• Wipe down and sanitise all tables, chairs and service counters

Coffee Station

• Empty remaining milk from jugs, wash jugs and steam wands
• Backflush the espresso machine group heads with cleaning powder
• Empty, brush out and wipe the espresso grinder hopper and doser
• Turn off the espresso machine, grinder and water boiler

Kitchen

• Transfer leftover perishable food from the display fridge into sealed tubs
• Clean and sanitise the toastie press, cutting boards and counters

Closing

• Sweep and mop the kitchen and front of house floors
• Empty all rubbish bins into the outdoor commercial waste bins
• Turn off all lights, appliances and set the security alarm

Temperature Checks

• Record the morning temperature of all fridges and check they are within range
• Record the afternoon temperature of all fridges to ensure ongoing safety

Stock Control

• Check that all milk and perishable ingredients are within use-by dates

Hygiene

• Verify that handwashing sinks are supplied with liquid soap and paper towels
• Sanitise all food contact surfaces before food preparation begins

Equipment

• Check that all hot-holding or sandwich press equipment is clean and operating correctly

Record Keeping

• Sign and date the daily food safety log sheet

Reception and General Areas

• Disarm the premises security alarm and turn on all lights
• Turn on all computers, printers, and the practice management software
• Check the day's appointment schedule and confirm practitioner availability

Surgery Equipment

• Turn on the air compressor and suction units, checking for normal pressure levels
• Turn on the dental chairs and operating lights in each surgery
• Flush all dental unit waterlines according to your practice waterline protocol
• Turn on the X-ray units and imaging workstations

Infection Control

• Place clean barriers on chair controls, light handles, and touchscreens
• Stock each surgery with fresh PPE including gloves, masks, and surface wipes

Administration

• Review appointment records to ensure all patient notes are completed
• Reconcile daily payments and balance the cash drawer
• Back up practice data or confirm the automated cloud backup has run successfully

Surgeries

• Flush all dental unit waterlines with disinfectant and clear lines
• Wipe down dental chairs, handpiece holders, and benchtops with clinical surface disinfectant
• Turn off dental chairs, operating lights, X-ray units, and computers

Plant Room

• Turn off the air compressor and suction units, and open drainage valves if required

Security

• Secure all confidential patient files and lock storage cabinets
• Turn off internal lights, lock all external doors, and set the security alarm

Preparation

• Put on appropriate personal protective equipment including heavy-duty utility gloves
• Check water levels in the autoclave and top up with distilled water if needed

Autoclave Operation

• Perform the required daily autoclave test cycle, such as a vacuum test or Helix test
• Record the test results in the sterilisation logbook
• Load instruments into the autoclave ensuring correct spacing and packaging for steam penetration
• Run the sterilisation cycle and verify that all cycle parameters meet required standards

Instrument Processing

• Sort and inspect used instruments for debris under magnification and clean if necessary

Post-Sterilisation

• Unload sterilized pouches once cooled and check that chemical indicators have changed correctly
• Store sterile pouches in designated clean storage areas with correct expiry dates marked

Cleanup

• Clean and disinfect all benchtops, sinks, and equipment surfaces at the end of the session