My recommendation would be to take your ecosure reports, the clean safe ready cards and the clean play and go thru it and come up with things specific to your store- but off the top of my head we have people dust the top of brewers and other equipment(our store is very dusty), cabinets and shelves, door frames, windows, lid holders…..

Clean the shelf that hold cold bar toppings, like frappe chips and matcha. It’s usually covered in malt powder and sticky on the bottoms

Some of the things we do in the morning if it’s slow (before peak) that are written on the cards are:

Wipe down trash cans and drink caddies
Wipe out fridges
Wipe down the front of the cabinets and the backsplash
Clean the DT window, the pastry case and the front door with blue cleaner and coffee filters

I also make sure all the sleeve and splash guard containers are well stocked, separate the stack of drink carriers to make it easier to grab one, pre-set some oatmeal bowls so you just have to add water, get down a back up of WM for when the backup is empty and you just need to refill tub, same with chai.