One of the most important aspects of running a restaurant is maintaining kitchen and dining room cleanliness. Not only will this allow owners to remain within the state of health department’s regulations and guidelines; it reduces the risk of food related illnesses. A clean commercial kitchen ensures the safety of both staff and guests.
When cleaning a restaurant, management will usually develop two types of
lists. A “restaurant cleaning checklist” and a “restaurant cleaning schedule”.
A restaurant cleaning checklist is a collection of tasks that are required to
be performed daily, weekly, and monthly, depending on the specific task. The lighter and manageable duties are typically carried out daily by staff and workers. The more difficult and complex cleaning tasks can be outsourced by a professional cleaning company.
The basic components of a restaurant cleaning checklist can be found within a
restaurant cleaning schedule.
What are the basic components to a restaurant cleaning checklist?
Cleaning Food Preparation Station
The food prepping stations are the more critical areas to keep clean. These areas
are known to contain the most bacteria due to the excessive handling of raw
foods such as poultry, shellfish, and eggs. It is important for these hot spots to be cleaned as often as possible. Using disinfectants and bleaches are the best defense against these germs and bacteria.
Cleaning the dishes, silverware, and other cutlery items should be
incorporated nonstop throughout a restaurant shift. This task is generally
carried out by an assigned employee at the general utility station. This is
another place where germs and bacteria can spread if not cleaned properly. Hot
soapy water and sanitizer is the best option for the cleanest dishes.
Areas on walls subject to food splatter need to be wiped down consistently.
These areas are found by beverage stations, fryers, and food prep tables. A
disinfectant spray and sponge are effective ways to remedy such messes.
Floors need attention multiple times during a restaurant shift. Small
spills call for spot mopping throughout a shift. Heavy duty floor mopping
should be conducted twice a day, opening and closing time. Floors should always remain clean and dry.
All appliances should be wiped down with a disinfectant soap, making sure
to not overlook all the nooks and crevices of smaller machines. Coffee makers
and beverage dispensers are major hot spots for bacteria buildup.
Cleaning Other Areas
Cutting boards, dish towels and rags, trash cans, kitchen hoods, exhaust
fans, coolers, and filters, grease traps, ac vents, bathrooms, dining tables,
refilling consumables, interior and exterior windows, and floor mats are all
areas that require a spot on the checklist as well.
What Is A Restaurant Cleaning Schedule?
A restaurant cleaning schedule is a way to ensure all necessary cleaning
tasks are being performed accurately. The schedule dictates what is to be
cleaned, when it’s to be cleaned, how it’s to be cleaned, by whom will it be
cleaned, precautions to take, who is responsible in ensuring the tasks have
been completed, and where related cleaning materials are located.
Restaurant cleaning schedules and checklists are imperative in ensuring
that daily, weekly, and monthly tasks are carried out with proper execution and
For more information, please contact Emmaculate Reflections Restaurant and Kitchen Cleaning Services for Restaurants, Hotels, and Country Clubs.