Whether you are running a hotel, restaurant or a corporate kitchen, you have to keep it clean. Data from the Centres for Disease Control and Prevention show that around 50 percent of foodborne outbreaks are associated with restaurants. That should tell you that a clean kitchen could help reduce the spread of the key airborne diseases.
In addition to the regular equipment maintenance, most other areas in your restaurant kitchen will need a comprehensive cleaning each day, each week or each month. To help you with the cleaning, as Evolve Cleaning, we have come up with a cleaning checklist that should function as your guide.
During and after the shifts
You do not wait until the closing time or the next day to clean everything. There are many tasks to handle during and after your shifts. In addition to washing the glasses, tableware and any other utensils, you will have to add the following tasks should form part of your restaurant kitchen-cleaning checklist.
- Wash the countertops, cutting boards and the prep table surfaces
- Wash the grinders, slicers, microwaves, mixers, coffee maker and any other prep equipment
- Wipe down the prep station surfaces and disinfect them after you have prepared the food
- Brush off the grills, griddles and the cooktops after you have made poultry, meat or fish
- Empty drip trays from griddles, grills and any other cooking equipment
- Clean the major splatters or spills off the floors, surfaces and equipment
- Place the dirty kitchen linens and rags in the laundry – separately from the uniforms
- Place any dirty coats and aprons in the laundry – separate from the linens and kitchen rags
- Empty the garbage cans more often
- Refill the empty soap dispensers or paper towel rolls
At the end of your workday
Just before you end your workday, you will have to clean various equipment and areas in the kitchen thoroughly. Do not leave the kitchen until you have completed the following tasks.
- Vacuumed or swept the floors, walk-in fridges and pantries’ floor.
- Mopped up the floors – use a strong degreaser to scrub grease spills.
- Clean the floor mats
- Clean your sinks and washing stations
- Wipe the splatters and spills off the walls
- Wash and sanitize the countertops and the food prep area surfaces
- Clean your beverage gun heads and dispensers
- Clean and disinfect the grills, griddles, burners and any other cooktop
- Change the foil linings on your grills, ovens and the cooking equipment
- Clean your deep fryers
- Run the kitchen linens and rags in your washing machine – separately from the kitchen uniforms.
- Run the coats and aprons in your washing machine – separately from the kitchen linen and rugs.
You will have to clean your equipment thoroughly throughout the week. Consult the manufacturer’s operation manual so that you can follow all the cleaning instructions. Here are the things you will have to do at least once every week. You can also engage our experts.
- Boil out the deep fryers
- Pour drain all sink drains and cleaners down the floor
- Clean your coffee equipment and delime them
- Clean and delime sinks, faucets and the spray heads
- Clean the exterior and interior of the steamers and ovens
- Wash the exteriors of your refrigeration units and any other cooking equipment
Each month, you have to clean the whole kitchen space and the equipment thorough. Check the operation’s manual the producer provides so that you can do the cleaning properly. Here is what to do each month.
- Scrub off the splatters and spills from the kitchen ceilings and walls
- Clean the condenser coils of your refrigeration units – for some refrigerators, you might need to do this every
- 1-3 months depending on the grease or dust buildup.
- Clean the tubes, drain pans and air filters on the refrigeration units
- Wash the walk-in and reach-in refrigeration units in your kitchen
- Clean all the exhaust hoods after every 4-6 weeks
- Empty all the grease traps
- Calibrate the ovens and thermostats if that is necessary
- Switch out the insect and pest traps
Do the following on a limited basis. You can do it sparingly throughout the year:
- Clean and descale all your ice machines at least after every six months
- Clean and delime your dishwasher
- Check the plumbing. Engage professionals to do the maintenance work when preparing for the cold months.
You will use the washing stations to clean the dishes, ingredients and utensils throughout the day. That is the key reason you will have to keep the stations spotless. Spray them with disinfectants. Remember to delime them to prevent lime and scale buildup. The above checklist will help you keep all your kitchen areas clean. If you need help, Evolve Cleaning is ready to help you. Contact us today for a quote.
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Jennifer Price is the Client Happiness Manager at Evolve Cleaning. She dedicates herself to managing healthy business relationships while prioritising her client's commercial cleaning interests are met with each and every clean. Born and raised in Sydney, Australia, she lives and breathes cleanliness, hygiene, sustainability and has a huge love for dogs.