Opening and Closing Plumbing Checklist for Restaurants

Small checks, big savings

Opening and closing crews already walk the whole kitchen. Adding a short plumbing check to that walk costs almost nothing and catches the things that turn into emergencies: a floor sink that did not drain overnight, a water heater that is not hot, a urinal that has been running since midnight or a connector that got kinked during cleaning.

Each item below takes seconds. Anything unusual goes in the drain symptom log or straight to the manager on duty.

Opening checklist

Walk in and notice any gas smell before switching anything on. If there is one, leave and call 911 or SoCalGas from outside.
Floor sinks and floor drains are empty, not holding standing water.
No water on the floor under sinks, the dish machine or the water heater.
Hot water reaches temperature at the hand sinks and three-compartment sink.
Dish machine fills and reaches its wash and rinse temperatures.
Restroom toilets, urinals and faucets work and shut off.
Grease interceptor lid is in place and there is no odor.

Closing checklist

Strainer baskets emptied into the trash, not rinsed down the drain.
Floor sinks drain fully after the final dish machine dump.
No grease, sauces or stock poured into mop sinks or floor drains.
Wheeled gas appliances pushed back with connectors unkinked and restraints attached.
Restroom fixtures checked for running water.
Any slow drain or leak written in the log for the opening crew.

If something fails a check

Finding	Immediate action	Then
Standing water in floor sink at opening	Do not run the dish machine yet	Log it and call the manager; consider a plumber before service
No hot water	Check for leaks at the heater; do not touch the burner or gas parts	Call for service and plan sanitizing options
Running urinal or toilet	Close the fixture's control stop	Log it for repair
Water under equipment	Close the nearest stop valve	Log it and arrange repair
Gas smell	Leave the building	Call 911 or SoCalGas from outside

Making the checklist stick

Combine it.Add these lines to the opening and closing sheets your crew already signs, rather than a separate form.
Show, then trust.Walk each new lead through it once so they know what normal looks like.
Review weekly.The manager skims the week's sheets for repeat findings.

Common questions

Should the closing crew turn off the water heater?

No, not as a routine. Leave equipment settings to the manager and service technicians.

What if the opening crew finds a backup?

Do not start draining equipment into it, keep people away from any sewage and call the manager. Decide on service before opening.

Do bars and cafés need the same list?

Most of it applies. Remove items you do not have and add any of your own equipment, such as espresso machines or glass washers.

General information for Fullerton, not a quote or professional advice. In an emergency, call 911.