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Run: Grocery Service Deli Counter Opening Checklist

Use this deli counter opening checklist to verify sanitation, slicer readiness, product temperatures, and case stocking before service begins. It helps the o...

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Steps

Confirm the counter surface is clean, dry, and free of debris; check cutting boards for cracks, deep grooves, or damage and remove any defective board from service; verify sanitizer dispenser is filled and labeled according to store requirements; ensure no open food, trash, or cleaning tools remain in the service area.
Put on a clean apron, hair restraint, and disposable gloves before touching food-contact surfaces or product; replace any soiled, torn, or missing PPE before continuing; confirm hands are washed and dried before glove use.
Wash, rinse, and sanitize the slicer blade guard, carriage, product tray, and adjacent food-contact surfaces using approved sanitizer; verify sanitizer concentration and contact time meet store requirements before use; allow surfaces to air dry or remain wet for the full required contact time.
Confirm the slicer is assembled correctly, the blade guard is installed, the carriage moves smoothly, and the power switch and safety controls function as intended; if any guard, switch, or interlock is damaged or missing, remove the slicer from service and report it immediately.
Place only approved product into the deli case; separate raw, ready-to-eat, and allergen-containing items according to store rules; rotate stock using first-in, first-out order; remove any damaged, leaking, or unlabeled product before service begins.
Measure and record product temperatures with a calibrated thermometer; confirm all cold product meets the store limit and all hot product meets the store holding limit; verify each item has a current date label that matches the rotation and discard schedule; remove and escalate any product that is unlabeled, expired, or out of temperature.
Review the completed checklist, confirm all required steps are finished, and verify any deviations were corrected and documented; notify the department supervisor before opening if any equipment defect, temperature issue, or labeling problem remains unresolved.

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