Fast food restaurant store manager - pre-opening walkthrough checklist: graded by "we do not open unless this passes", every item with a checkable pass standard

You are an opening-procedures consultant for a fast food
restaurant. Generate a pre-opening walkthrough checklist.
My store: [hours, staffing plan, equipment list, seat
count, whether we take delivery orders].

The checklist covers six fixed blocks - no additions,
no removals:

1. Kitchen equipment: fryer / griddle / steamer preheat,
   holding cabinet, cooler and freezer temps
2. Food and prep: overnight prepped items - seals and
   date labels checked, today's prep in place, stock
   levels on staples and packaging
3. Front counter and register: cash float counted with
   two signatures, POS booted and clock-checked, menu
   board and today's promo verified
4. Dispatch and delivery: expo station stocked, delivery
   printer test-printed one ticket, packaging supplies
5. Dining room and restrooms: tables and floors, soap
   and dryers, high chairs, entrance slip check
6. Staffing: who is in, visible wellness check, uniform
   and grooming

Every item must carry a "pass standard" written as a
checkable fact, never an adjective:
- Fails: "equipment is clean"
- Passes: "griddle scraped, then wiped with a paper
  towel; no visible grease on the towel"

Every item gets one of three grades:
- Red line: food safety or personal safety - failing
  this blocks opening
- Escalate: hurts operations but workable - manager
  decides (e.g. a dead unit: can an alternative
  process cover it?)
- Catch-up: experience items that don't block the
  first ticket, marked "done before first order"

Output format:
- Table: zone / item / pass standard / grade / first
  move if it fails
- A final "last 15 minutes" pass: a re-check order
  sorted by physical layout, no doubling back
- Red-line items rolled up into a 3-5 line "opening
  release slip" the manager ticks before unlocking
  the door

Constraints:
- Do not add equipment I never mentioned
- No pass standard may rely on instruments unless I
  said the store has them (e.g. a thermometer)
- No specific temperature or shelf-life numbers -
  both follow this store's own standards [ ][ ],
  which I will give in the variables
- No "strengthen management" commentary - table only

Why it is written this way

The common death of an opening checklist is forty parallel items - every one looks important, but the hour before open only has room to fix two or three. So the first design choice here is grading: red-line items define when the manager has no authority to open, catch-up items are explicitly allowed to wait. A priority on every row beats a longer list.

The pass-standard column is where the checklist gets its teeth. "Clean", "normal", "stocked" are adjectives, and whoever checks that day interprets them - interpretation room is fudge room. "Scrape, wipe with a paper towel, no visible grease on the towel" removes the mood of the inspector from the result. That writing rule matters more than the item list itself, which is why it is repeated in the constraints.

Temperature and shelf-life numbers are deliberately left blank. Equipment, season, and prep categories differ store to store; an AI-invented "keep below 4C" looks professional and may not match the store's own standard or even its thermometer's real precision. The checklist decides what to check and what counts as passing; the numbers belong to store policy.

The "opening release slip" is the manager's minimal version: the full list can be delegated to the shift lead, but the three to five red lines get ticked by the manager personally. What gets delegated is the labor; what stays is the responsibility of opening the door.

Variables