In the years since the pandemic, restaurant customers have become more discerning about where they’re willing to eat. With the importance of hygiene and cleanliness constantly in the news, it’s no surprise that some standards are a little higher. That’s why it’s more important than ever for restaurant owners to implement a strict restaurant cleaning checklist to ensure everything is as it should be.
Feeling overwhelmed? Take a deep breath – you’re in the right place. Here’s some five-star direction and guidance from the cleaning professionals.
Kitchen Cleaning: Keeping It Clean When the Heat Is On
A clean kitchen is a non-negotiable, even more so when it’s used to cook food in bulk for paying patrons. For the kitchen staff, a clean space is a part of taking pride in their work. Even if you work in an office, a cluttered, dirty space makes it hard to focus and work well – how much more so when you’re trying to prepare food? Regardless of what’s on the lunch and dinner menus, every dish starts with a hygienic preparation area. Foodborne illnesses can spread quickly if things aren’t maintained to high standards, so the whole team needs to be on board with the most stringent food safety and hygiene practices.
The tasks can be divided into three categories: daily, weekly, and monthly. Restaurant management should monitor all three categories to ensure that nothing is neglected. If there is a strong protocol and everyone on the team knows their responsibilities, a pristine kitchen can be maintained without the need for an angry Scottish chef to pay you a visit.
Daily Cleaning
One of the most important “daily” cleaning tasks is regular handwashing. Even if your staff wears gloves, nobody should be allowed to skip this step. Do it before beginning the day, between tasks, and after every visit to the bathroom – make it so ingrained that it’s a habit. Next up are the food preparation areas, which should be clean and sanitized at the beginning of the day and cleaned between dishes. Wipe up spills and messes as soon as possible.
At the end of the day, all surfaces, equipment, utensils, crockery, and cutlery should be cleaned thoroughly. Don’t skimp on cleaning cooking areas like the grill, griddle, range, and fryer. Sweep and mop the floors, take out the garbage, and put away all clean items so that the kitchen will be tidy when the team arrives in the morning.
Weekly Cleaning
The deeper cleans don’t have to be done every day, but they should be done regularly. At least once a week, the ovens, coolers, and refrigerators should all get a good cleaning. This is a good opportunity to go through all the food in storage and throw out anything that is expired or has gone bad. Keeping tabs on your inventory also helps you stay on top of your menus. For example, if there’s a lot of some produce, an extra special might be introduced for a while to make sure it’s all used in good time.
This is the time for the detail work. Check and clean the drains, give the floor a good deep clean, and delime sinks, faucets, and coffee makers. Basically, take the opportunity to reset your kitchen.
Monthly Cleaning
The Dining Area: More Than Clean Plates & Turned Tables
Nothing puts a damper on the dining experience quicker than a dirty dining room. There’s a difference between a few remnants from the last people to sit at your table and evidence that nobody’s swept in months. An inviting dining area welcomes guests in, makes them feel comfortable, and encourages them to spend more. As in the kitchen, your front-of-house cleaning can be broken down into the same time categories: daily, weekly, and monthly.
Daily cleaning and sanitizing starts with all surfaces, but don’t forget details like wiping down your menus. Ensure your bathrooms are sparkling, clean the windows, and sweep or vacuum the floors. Wipe down your condiment bottles so new customers don’t get their hands dirty, refill where needed, and restock disposables like napkins. Take out the trash and replace garbage bags or sanitize the trash cans.
Once a week, the entire dining area should be thoroughly cleaned, right down to dusting the light fixtures and ceiling fans. If you have a bar area, this is the time to dust those display bottles, too. Give both staff and customer toilets and sinks a deep clean – you can do the whole bathroom once a month. The monthly cleaning is an opportunity to tackle any problem areas identified by managers that might need a little extra time.
The Recipe for Professional Restaurant Cleaning
The best way to keep a good restaurant kitchen is to start from a clean slate. When you start with a tip-top kitchen, maintaining it is a matter of staying the course. It’s certainly easier than turning around a neglected kitchen from scratch. Getting professional restaurant cleaning services is the best way to do your due diligence. Not only will you ensure that your restaurant complies with OSHA regulations, but you’ll also have peace of mind that your ingredients are getting the care they deserve.
Working with a restaurant cleaning company empowers you to focus on the food while safe in the knowledge that the basics are taken care of by the best. In addition to your daily, weekly, and monthly cleaning, a regular deep clean by specialists will keep your back- and front-of-house shipshape, safe, and hospitable. Schedule a visit from the K&D Cleaning team or contact us to learn more about our restaurant cleaning services.
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