Keeping your restaurant spotless is the secret sauce to a bustling business. Crumbs, grease, and grime are the enemies of any dining establishment, and the health inspector is the judge, jury, and potential executioner of your business’s reputation. Let cleanliness slide, and watch your customers vanish into thin air! So, a perfect restaurant cleaning checklist is your essential guide for preserving a welcoming atmosphere in the dining space, attracting more patrons, and fostering a thriving enterprise.
This article delves into the nitty-gritty of restaurant cleanliness, from front-of-house aesthetics to back-of-house hygiene, ensuring every corner meets health standards and customer expectations. With APS-Hoods, in Denver, CO, you can rest assured that every aspect of your establishment will meet the highest standards of hygiene and safety.
Ready to ensure your restaurant’s cleanliness is second to none? APS-Hoods is here to help! With our professional cleaning services, you can focus on what you do best—creating unforgettable dining experiences. Dial 800-750-7313 to secure our services and make cleanliness your restaurant’s signature feature.
Now, let’s roll up our sleeves and dive into the checklist that will transform your restaurant into a paragon of cleanliness and compliance.
Front-of-House Cleaning: A Key Component of Your Restaurant Cleaning Checklist
Master the art of first impressions by welcoming your guests into a realm of cleanliness where every surface shines and each detail is meticulously cared for. Our Front-of-House Cleaning ensures the initial encounter is always immaculate and inviting, a crucial part of your restaurant cleaning checklist. Here’s how we make it happen:
Tables, Chairs, and Surfaces: Each piece of furniture is meticulously prepped and sanitized, awaiting the pleasure of your guests.
Menus and Condiments: Every item that passes through hands is diligently cleaned, offering reassurance with every interaction.
Floors: We banish the day’s footprints and bring a lustrous sheen, crafting a welcoming stage for your patrons’ comfort.
Windows and Glass: Transparency reigns supreme, with sparkling windows mirroring your establishment’s meticulousness.
Trash Bins: Quietly cleared and sanitized, our bins are an understated yet vital component of the guest experience.
Back-of-House Hygiene: A Crucial Part of Your Restaurant Cleaning Checklist
In the hustle and bustle behind the scenes, a spick-and-span kitchen is key to your restaurant cleaning checklist. Our guide to Back-of-House Hygiene whips your food prep and kitchen areas into tip-top shape, ensuring they’re as spot-on as the dishes you serve. Here’s the drill:
Prep Surface Overhaul: We’re scrubbing down countertops and cutting boards, ensuring every inch is primed for culinary creation.
Utensil Revamp: Kitchen gadgets get a thorough wash, poised and prepped for the next gastronomic venture.
Sink & Drain Detox: Dive deep into the plumbing with a comprehensive cleanse, warding off any potential germ invasions.
Appliance Rejuvenation: Degrease and buff up ovens, grills, and fryers to keep them humming at peak performance.
Grease Trap Renewal: Clear out and spruce up those grease traps, fortifying your kitchen’s defenses.
Floor Revitalization: Banish the day’s debris with a sweep and mop, laying down a gleaming foundation.
Cooling Unit Purification: Sanitize those walk-ins, ensuring a sterile haven for your ingredients.
Waste Management Reform: Trash bins are purged and purified, leaving nothing but freshness behind.
Restroom Sanitation: Maintaining Customer Comfort and Safety
Elevate the cleanliness of your restrooms to a level that matches the excellence of your dining space. We meticulously design the restroom cleaning routine to ensure that every aspect shines, offering your guests a reassuringly hygienic experience. Here’s how we achieve this:
Purify and Polish: Lavatories, washbasins, and urinals receive a comprehensive scrub-down and purification, ensuring a hygienic sheen.
Supply Refresh: Hand cleanser units, drying cloths, and restroom tissues are topped up to maintain their perpetual presence.
Reflective Luster: Reflective surfaces and attachments are cleaned to gleaming perfection, showcasing our commitment to precision.
Radiant Floors: The ground is diligently swept and washed, resulting in a pristine and hazard-free surface.
Garbage Can Cleanliness: Refuse bins are evacuated and sanitized, contributing to an ever-clean and inviting space.
General Cleaning: Ensuring a Spotless Environment Throughout
Within the culinary arts, General Cleaning transcends mere routine; it embodies a commitment to superior standards and well-being. This essential part of our Ultimate Restaurant Cleaning Checklist is the guarantee that every nook shines with purity, protecting the well-being of guests and the establishment’s reputation. Here’s how we maintain that standard:
Surface Detailing: Scour every crevice, buffing and cleansing all surfaces across the board, including walls, ceilings, and lighting fixtures.
Touchpoint Disinfection: Scrub and sanitize all high-traffic touchpoints, such as door handles and handrails, with thorough attention.
Area Maintenance: Deep-clean and polish the communal spaces to ensure they’re spotless and safe for all.
Staff Area Upkeep: Sanitize and maintain the staff break zones to ensure they remain hygienic and uncontaminated
Waste Management: regularly expel and decontaminate the waste receptacles to maintain an aroma of cleanliness and visual appeal.
Child-Friendly Cleanliness: Disinfect and tidy up all the children’s dining gear, such as high chairs and booster seats, to ensure they are spotless and sanitary.
Parking Lot and Exterior: Essential Elements of a Restaurant Cleaning Checklist
Spring Cleaning Checklist for Outdoor Seating (Patio area):
With the arrival of spring and its milder temperatures, it’s essential to prepare your establishment’s outdoor seating areas for patrons who will undoubtedly be drawn to these inviting spaces. By following these steps, you can create an inviting outdoor space that complements the dining experience:
Uncover Furniture: Begin by removing winter covers from furniture and thoroughly cleaning off any dust that has settled during the off-season.
Refresh Seating Areas: Ensure all chairs, tables, and other furnishings are wiped down and free of debris.
Clean the Grounds: Depending on the material, give the patio floor a good power wash or mop to remove any dirt or stains.
Tend to Comfort Fixtures: Take the time to dust and clean any patio fans or heaters, so they’re ready to create a comfortable atmosphere for your guests.
Parking lot in the restaurant cleaning checklist:
The parking lot serves as both the welcoming mat and the final snapshot of your restaurant for patrons. So, to ensure it reflects the orderliness and appeal you strive for, consider the following integrated approach:
Debris Disposal: Tidy up the parking lot by removing trash, and extinguishing cigarettes, and miscellaneous litter.
Sanitation Station: Attend to the areas surrounding your dumpster corral and outdoor grease container, ensuring they are spotless.
Sidewalk Revival: Employ a power washer to cleanse the sidewalks, restoring their pristine condition.
Window and Door Detailing: Make certain that all external doors and windows are sparkling clean, enhancing the establishment’s overall allure.
Mastering the Art of Deep Cleaning (Periodic or as needed):
Diving into the depths of cleanliness, Deep Cleaning is an intensive care regimen that ensures every aspect of your kitchen meets the pinnacle of hygiene. This section of our restaurant cleaning checklist targets the heart of health compliance, leaving no appliance or corner untouched for absolute excellence. This is our method for ensuring excellence:
Exhaust Hood Maintenance:
Scrub and descale the coffee machines and other drink dispensers to ensure they’re spotless and functioning smoothly.
Beverage Equipment Care:
Elevate the cleaning routine by meticulously polishing the coffee machines and beverage dispensers. Consequently, this ensures their pristine condition and guarantees optimal performance.
Ice Machine Upkeep:
To maintain a hygienic ice machine, remove parts for cleaning with a solution, then sanitize, reassemble, and restart. This process ensures all components are scrubbed, rinsed, and free of contaminants for safe ice production.
Ventilation Cleaning:
Gather your cleaning tools, shut off the HVAC system, and meticulously clean the ducts and vents to remove all particles. Regular maintenance guarantees the best airflow and system efficiency.
Linen Management:
Effective linen management in a commercial kitchen includes conducting regular inventory audits to balance linen supply, ensuring linens are consistently cleaned and sanitized for health compliance, properly storing linens to prevent contamination, and maintaining easy access to linens during busy periods for operational efficiency.
Storage Area Sanitation:
Sanitizing a storage area in a commercial kitchen involves comprehensive cleaning and disinfection of all surfaces. Regular sweeping, mopping, and laundering of kitchen textiles, along with the upkeep of refrigerators and dry storage, are crucial to prevent contamination. Efficient waste management and cleanliness of disposal areas are also essential for maintaining food safety and operational efficiency.
Maintaining Restaurant Cleanliness
A comprehensive weeklyormonthly cleaning regimen is essential for maintaining high standards of hygiene and functionality. Here’s a detailed checklist to guide your team through the necessary cleaning tasks to keep your kitchen spotless and in top condition.
Weekly Restaurant Cleaning Checklist:
Kitchen and Equipment Deep-Clean:
Conduct a thorough cleaning of all kitchen areas, focusing on equipment, surfaces, and hard-to-reach spots to remove grease and grime. Also, address minor repairs and ensure all appliances are in proper working order.
Walk-In Sanitization:
Train staff to keep walk-in cooler and freezer doors closed; never prop open or block the doors. In addition, clean condenser coils and fans weekly; scrub walls, doors, and floors with soap and water to prevent mold and pests.
Sink De-Liming and Oven Cleaning:
Perform a deep clean of sinks to remove limescale with non-abrasive cleaners. Moreover, sweep out food particles from ovens, wash racks separately, and use a scouring pad for stubborn debris. Wipe down oven interiors with warm water or oven cleaner.
Floor Drain Maintenance:
Instruct staff to filter out solids before disposing of mop water to prevent clogs. Also, flush drains with hot water weekly, using baking soda and vinegar to break down buildup.
+ Additional Weekly Tasks:
Adhere to the manufacturer’s instructions for cleaning ovens. Also, empty, clean, and sanitize the walk-in cooler. And don’t forget to clean coffee machines and wash walls to maintain a pristine environment.
Don’t let the daunting task of restaurant cleaning overwhelm you. Start implementing these practices today and make cleanliness a hallmark of your restaurant. Call us now!
Monthly Restaurant Cleaning Checklist:
A monthly deep-cleaning routine helps maintain the highest standards of hygiene and safety, providing customers with the best dining experience. Here’s a comprehensive guide to the key tasks that should be included in your monthly cleaning schedule:
Facility Review and Equipment Maintenance:
Inspect furniture and decor to ensure they remain fresh and appealing. Also, check all lighting and fixtures for proper operation. Don’t forget to reassess the layout for optimal flow and customer experience.
Coffee Machine and Ice Maker Care:
Descale coffee machines with vinegar and water solution to prevent buildup and ensure the best coffee flavor. Then, clean and sanitize ice machines thoroughly to prevent bacterial contamination.
Grease Management:
Empty and clean grease traps to prevent contamination and fines. Besides this, wash behind cooking equipment with a degreasing agent and polish stainless-steel surfaces.
Ventilation and Hood Cleaning:
To minimize the risk of fire, firstly, ensure that ventilation hoods are cleaned and any grease buildup is removed. Subsequently, it’s advisable to hire professionals who can provide thorough cleaning and HVAC services.
Comprehensive Cleaning Tasks:
Wash and sanitize walk-in freezers and refrigerators. Regularly clean ceiling tiles and check for signs of pests or rodents. Also, ensure all kitchen tools, like knives and thermometers, are sharp and properly calibrated.
Q: What Should Be Included in A Restaurant Cleaning Checklist For Handling Emergency Clean-Up Situations?
A: A kitchen emergency clean-up checklist should cover quick equipment shutdown, spill containment and removal, area sanitization, and incident logging to swiftly tackle unexpected messes with minimal impact while upholding health standards.
Q: What Proactive Measures and Practices Can Ensure A Kitchen Is Ready For A Health Inspection?
A: For health inspection readiness, keep a consistent cleaning routine, educate staff on hygiene, update records, and use a restaurant cleaning checklist for self-audits to proactively manage compliance and handle unexpected inspections.
Q: How Can Eco-Friendly Restaurant Cleaning Practices Be Integrated into Kitchen Operations?
A: To adopt sustainable operations, kitchens can switch to green cleaning products, implement waste reduction strategies, and train staff on environmentally friendly practices. These green choices help reduce the ecological footprint while maintaining high cleanliness standards. For more information on using eco-friendly cleaning products, visit this website.
The Pinnacle of Restaurant Cleanliness with Restaurant Cleaning Checklist At APS-Hoods
In Denver’s dynamic food scene, running a top-tier restaurant means your kitchen’s cleanliness is always in the spotlight. The pressure to maintain a spotless environment can be intense, but it’s not something you have to handle alone. Moreover, it’s not just about avoiding fines or closures; it’s about ensuring that every dish served is a testament to the cleanliness and quality of your restaurant.
With a comprehensive restaurant cleaning checklist and expert cleaners taking charge, you can set a standard of excellence that shines through every service aspect.
So, focus on creating culinary wonders and let the professionals handle the scrubbing. This way, every dish you serve is a culinary triumph, and passing health inspections becomes just another part of your daily success. Go ahead and conjure up that kitchen magic, leaving the meticulous cleaning to us: APS-hoods in Denver—your secret ingredient for a seamless operation.
Maintaining a clean and sanitary environment is crucial for any commercial kitchen. Not only does it ensure the health and safety of your employees and customers, but it also helps you comply with regulations and maintain the longevity of your kitchen equipment. When it comes to cleaning, finding the right balance between daily cleaning and deep cleaning is essential. In this blog post, we will explore the importance of both approaches and provide practical tips to strike the right balance in your commercial kitchen.
The Significance of Daily Cleaning
Daily cleaning plays a vital role in preventing the buildup of dirt, grease, and bacteria in your commercial kitchen. Here are some key reasons why daily cleaning should be a priority:
1. Food Safety
Regularly cleaning countertops, cutting boards, utensils, and other food preparation surfaces helps eliminate cross-contamination and reduces the risk of foodborne illnesses.
2. Employee Safety
A clean and organized kitchen reduces the chances of slips, trips, and falls. Removing spills, debris, and obstacles promptly ensures a safe working environment for your staff.
3. Equipment Maintenance
Daily cleaning promotes the longevity and efficiency of your kitchen equipment. Wiping down appliances, removing grease from grills, and cleaning filters prevent the accumulation of dirt and grease, which can lead to breakdowns and costly repairs.
4. Pest Prevention
Proper sanitation practices discourage pests from infesting your commercial kitchen. Regularly cleaning surfaces, removing food debris, and sealing entry points can help keep pests at bay.
To effectively implement daily cleaning practices, create a checklist of tasks that need to be performed regularly, assign responsibilities to your staff, and ensure they have access to appropriate cleaning supplies and equipment.
Challenges of Commercial Kitchen Cleaning
1. High Volume of Operations:
Commercial kitchens are typically busy environments with a high volume of food preparation, cooking, and cleaning activities. The constant flow of ingredients, utensils, and dishes can make it challenging to keep up with cleaning tasks.
2. Grease Buildup:
Grease is a common challenge in commercial kitchens, especially in areas such as exhaust hoods, ductwork, and cooking equipment. Grease buildup not only poses a fire hazard but can also attract pests and create unpleasant odors.
3. Hard-to-Reach Areas:
Commercial kitchens have various nooks, crannies, and hard-to-reach areas that are often overlooked during regular cleaning. These areas, including spaces behind equipment, underneath appliances, and ventilation systems, require extra attention to remove dirt, grime, and bacteria.
4. Time Constraints:
The fast-paced nature of commercial kitchens can make it difficult to allocate sufficient time for thorough cleaning. With tight schedules and demanding workloads, finding time for deep cleaning and comprehensive maintenance can be a challenge.
5. Staff Training and Accountability:
Ensuring that all staff members are properly trained in cleaning procedures and understand their responsibilities can be a challenge. Lack of training or inconsistent adherence to cleaning protocols can compromise hygiene standards.
6. Compliance with Regulations:
Commercial kitchens must comply with health and safety regulations, which often have specific requirements for cleanliness and sanitation. Keeping up with these regulations and ensuring ongoing compliance can be a challenge, particularly for businesses with limited resources.
7. Proper Waste Management:
Effective waste management is crucial for maintaining cleanliness and preventing odors and pests. However, managing food waste, recyclables, and other types of waste in a busy kitchen environment can be challenging without proper systems in place.
8. Equipment Maintenance:
Regular maintenance of kitchen equipment, such as ovens, grills, fryers, and refrigeration units, is essential for cleanliness and functionality. However, finding the time and resources to perform preventive maintenance and address equipment issues can be a challenge.
9. Staff Turnover:
High turnover rates in the food service industry can disrupt cleaning routines and lead to inconsistent cleanliness standards. Training new staff members on cleaning procedures and instilling a culture of cleanliness becomes an ongoing challenge.
10. Budget Constraints:
Allocating sufficient resources for cleaning supplies, equipment, and professional cleaning services can be a challenge for businesses operating on tight budgets. However, investing in proper cleaning and maintenance pays off in the long run by reducing equipment breakdowns, improving efficiency, and maintaining a positive reputation.
Addressing these challenges requires proactive planning, effective training, clear communication, and a commitment to prioritizing cleanliness and sanitation in the commercial kitchen. Regular assessments, feedback loops, and adapting cleaning procedures based on specific needs can help overcome these challenges and maintain a clean and sanitary environment.
Waste Management
Managing waste effectively is crucial for maintaining cleanliness and minimizing environmental impact in a busy commercial kitchen. Here are some strategies for managing waste in a busy kitchen environment:
1. Implement a Waste Management Plan:
Develop a comprehensive waste management plan that outlines procedures for handling different types of waste, such as food waste, recyclables, and non-recyclable waste. Include guidelines on proper segregation, storage, and disposal methods.
2. Train Staff on Proper Waste Handling:
Provide training to all staff members on waste management practices. Educate them on the importance of proper waste segregation, recycling, and disposal methods. Clearly communicate the procedures and expectations for waste management to ensure consistency.
3. Set up Recycling Stations:
Install clearly labeled recycling stations in convenient locations throughout the kitchen. Provide separate bins for different types of recyclables, such as plastic, glass, aluminum, and paper. Ensure that staff members are aware of the recycling stations and actively use them.
4. Compost Organic Waste:
Implement a composting system for organic food waste. Set up designated bins for collecting food scraps, vegetable peelings, and other organic materials. Partner with local composting facilities or explore on-site composting options to divert organic waste from landfills.
5. Optimize Portion Control and Food Preparation:
Minimize food waste by optimizing portion control and careful food preparation. Train staff to accurately measure ingredients and follow portion guidelines. Implement inventory management systems to track and reduce food waste.
6. Use Sustainable Packaging:
Choose eco-friendly and recyclable packaging materials for takeout orders and food deliveries. Opt for biodegradable or compostable containers, utensils, and packaging whenever possible. Encourage customers to dispose of packaging responsibly.
7. Monitor and Adjust Inventory:
Regularly monitor inventory levels to avoid overstocking perishable items. Proper inventory management prevents food waste due to spoilage or expiration. Use a First-In, First-Out (FIFO) system to ensure older ingredients are used before newer ones.
8. Minimize Single-Use Items:
Reduce the use of single-use items, such as plastic straws, stirrers, and disposable cutlery. Encourage the use of reusable alternatives or provide biodegradable options. Implement refillable condiment stations instead of single-serve packets.
9. Partner with Waste Management Services:
Collaborate with waste management services that specialize in commercial kitchen waste. These services can provide guidance, pickup schedules, and proper disposal methods for different types of waste generated in your kitchen.
10. Regularly Audit and Evaluate:
Conduct regular waste audits to assess the effectiveness of your waste management practices. Analyze waste data, identify areas for improvement, and make necessary adjustments to your waste management plan.
By implementing these strategies, you can minimize waste, promote recycling, and create a more sustainable and environmentally friendly operation in your busy commercial kitchen. Remember to involve and educate your staff, track progress, and continuously seek opportunities for improvement.
The Importance of Deep Cleaning
While daily cleaning addresses immediate hygiene concerns, deep cleaning takes it a step further by tackling hard-to-reach areas and stubborn buildup. Here’s why deep cleaning should be incorporated into your maintenance routine:
a) Eliminating Hidden Dirt and Bacteria:
Over time, dirt, grease, and bacteria can accumulate in places that are not easily accessible during daily cleaning. Deep cleaning reaches these hidden areas, such as behind equipment, inside vents, and under appliances, ensuring a thorough and hygienic environment.
b) Enhancing Air Quality:
Neglected ventilation systems and exhaust hoods can become breeding grounds for grease buildup and airborne contaminants. Deep cleaning these systems improves air quality, reduces fire hazards, and maintains the efficiency of your kitchen’s ventilation.
c) Extending Equipment Lifespan:
Deep cleaning helps remove stubborn grease and grime that can deteriorate the performance and lifespan of your kitchen equipment. By investing in regular deep cleaning, you can avoid costly repairs or premature replacements.
d) Compliance with Regulations:
Health and safety regulations often require periodic deep cleaning to maintain a clean and safe commercial kitchen. Failure to comply with these regulations can result in fines, penalties, or even closure of your establishment.
Consider scheduling deep cleaning sessions during slow periods or when your kitchen is closed to minimize disruptions to your daily operations. Hiring professional cleaning services specializing in commercial kitchens, like APS Hoods, ensures a thorough and efficient deep cleaning process.
Finding the right balance between daily cleaning and deep cleaning is crucial for the overall cleanliness and functionality of your commercial kitchen. Here are some practical tips to help you strike that balance:
Establish Clear Cleaning Procedures:
Develop comprehensive cleaning procedures that outline daily cleaning tasks and the frequency of deep cleaning activities. Ensure that your staff is well-trained in these procedures and understands the importance of following them consistently.
Delegate Responsibilities:
Assign specific cleaning tasks to different team members to ensure accountability and efficiency. Rotate responsibilities regularly to prevent monotony and maintain a fresh perspective on cleaning duties.
Invest in Training:
Provide your staff with adequate training on proper cleaning techniques, including the use of cleaning agents, equipment, and safety protocols. Regular training sessions help reinforce the importance of cleanliness and keep your team up-to-date with industry best practices.
Implement Cleaning Schedules:
Create a cleaning schedule that includes both daily cleaning tasks and periodic deep cleaning activities. Clearly define the frequency and scope of each task, ensuring that all areas and equipment are covered adequately.
Partner with Professional Cleaning Services:
Engaging professional cleaning services, such as APS Hoods, can alleviate the burden of deep cleaning and ensure a thorough and compliant cleaning process. These experts have the knowledge, experience, and specialized equipment to tackle even the most challenging cleaning tasks.
Schedule a Commercial Kitchen Deep Cleaning with APS Hoods in Denver, CO
Maintaining a clean and hygienic commercial kitchen requires a balanced approach that combines daily cleaning practices with periodic deep cleaning sessions. By prioritizing both aspects, you can ensure the health and safety of your staff, comply with regulations, and prolong the lifespan of your kitchen equipment. Strive for consistency, train your team effectively, and consider partnering with professional cleaning services to achieve the highest standards of cleanliness in your commercial kitchen. Remember, a clean kitchen is not just a reflection of your professionalism; it is also a fundamental requirement for the success and reputation of your establishment.
Contact APS Hoods today to schedule a commercial kitchen cleaning. Send us an email or call (800) 750-7313 for a free quote.
A restaurant kitchen deep cleaning is necessary for three primary reasons. For one, a dirty kitchen may produce lackluster food. A messy kitchen can also have contaminated air, which can seep out into the eating areas, leading to a less-than-stellar dining experience. Then there are all the fines you face by allowing your kitchen to reach the kind of cleanliness level health inspectors loathe.
Keep your food tasting delicious and your customers happy while ensuring your health inspector only gives you the best marks by putting the following checklist into action.
Here is the restaurant deep cleaning checklist all commercial kitchens should follow. If you need help cleaning your kitchen, call Aps-Hoods, now serving restaurants like yours in Denver, Colorado.
The Deep Clean Checklist for All Restaurant Kitchens
Daily Cleaning
•Clean Grills & Change Foil
Each day of operation, your cooking appliances can produce food and grease buildup. Not only does this affect the quality of the food you cook, but all that Food, Oil, and Grease (FOG) can cause the breakout of fire.
To keep your cooking appliances clean, scrub the grill, range, and flattop by following the manufacturers’ recommendations. In most cases, you will want to scrape food from the flattop or grill slats before scrubbing the cooktops with a degreaser.
Don’t forget to clean behind and underneath each cooking unit, as grease tends to hide in the peskiest of places. While you’re at it, be sure and change out all foil liners, which can also keep a potentially dangerous fire at bay.
•Clean Grease Trap
All the grease your commercial kitchen produces can build up, causing overflow and a potential fire hazard. Your staff should be instructed on how to open and empty the grease traps to keep them at safe volumetric levels. With most models, the trick is to open the lid before removing the water with a bucket or small pump. The grease can then be scooped out to prepare the grease traps for the following day.
Grease trap cleaning is a job better left to the experts, as only professional grease trap cleaners have the necessary equipment and training to not only remove but dispose of the built-up grease properly.
•Disinfect Surfaces
All food preparation areas can become breeding grounds for bacteria, mold, and food-borne pathogens.
To keep your commercial kitchen clean, and prevent customers from getting sick, use a commercial-grade disinfectant that is safe for use in commercial kitchens.
Pay special attention to the surfaces where the food touches during each shift, including grills, cooktops, salad prep areas, meat slicing areas, and all others for a complete kitchen deep clean.
•Wash Food Prep Appliances
During busy shifts, non-cooking appliances can become coated with sauces, oils, and other substances. Use a professional disinfectant to thoroughly scrub down all your can openers, mixers, meat slicers, blenders, and grinders. Units with multiple missing parts may need to be disassembled before cleaning to perform the most thorough job.
•Wipe Down Walls
The walls of a restaurant can easily become coated with oil and grease, which lead to mold, fungus, and illness-causing pathogens. Keep your walls spotless by cleaning them with the appropriate disinfectant. Scrape any food that may have accumulated on the walls but be sure and clean that debris off the floor afterward.
•Mop Floors
While every effort has been made to make commercial kitchen floors as non-slip friendly as possible, unfortunately, falls happen. Rubber mats can help, but so can keeping the cleanest floor possible.
First, sweep all the debris and collect the piles into a dustpan. Ensure no solid waste falls down the floor drains, as clogs and overflow can result, making your job much harder. Mop the floor with a powerful commercial kitchen floor cleaner. Make sure you get into every nook and cranny, everywhere food and grease may want to hide.
•Wash Beverage Dispenser Heads
Caked up soda dispensers make drinks taste foul while throwing the pour mixture off balance. To keep your beverage dispenser heads flowing freely with just the right mixture, remove the heads and soak each one in a sanitizer solution. To be extra thorough, hand-wash each one with a dedicated brush, then dry and towel dry.
While you are cleaning the dispenser heads, empty out the drip pan and sanitize every side, front and back the same way. Wipe down the entire surface of the dispenser to keep it free of smudges, buildup, and bacteria. And finally, empty the ice bin and clean the sides of the interior before cleaning the ice chute inside and out.
•Disinfect Waste Disposal Area
Commercial kitchen garbage disposal areas and dishwashing stations must be cleaned every day. Your staff should be vigilant about following a strict protocol when it comes to the garbage disposal and commercial washing areas, as doing so will very much please the health inspector.
All spills must be cleaned up as soon as they happen, as stagnant water can lead to all sorts of health issues. Wipe down the sinks as often as possible using a commercial-grade disinfectant and remove all trash the moment the bins are full.
After each trash change, clean the garbage cans with chlorine to kill any bacteria and pathogens left behind. Sweep and mop the floors and thoroughly clean the dishwasher. The dishwashing unit should be cleaned of all debris before the interior is sprayed with regular water to rinse food, oil, and grease away.
•Clean Hood Filters
Your range hood filters are bound to become grease-city before the end of every long shift.
To clean the filters, remove each one from the main housing, and gently wipe off any excess grease with a paper towel.
Most filters easily slide or pop out of the underside of the unit. Slip the filters into a sink or bucket filled with hot water. Add to the water a non-corrosive, metal-safe cleaner that is designed for hood filters. Usually, this amounts to a cup of granular or 4 ounces of liquid cleaner for every gallon of water.
Soak the filters overnight, then rinse them clean the following morning. The hoods will then be ready for immediate use.
Staff members tend to enter and exit the cooler and freezer multiple times on a daily basis, and sometimes food gets spilled around. Your staff should always be trained to keep the doors to the walk-in cooler and freezer closed. The door should never be propped open for any reason, for example, nor should anything be blocking either door.
The condenser coil and fans can be cleaned at least twice per year, but they should be checked weekly for the best results. Cleaning the walls of the walk-in units is easy, as a simple solution of soap and water works best. Never use harsh chemicals in your cooler and freezer, as those substances can harm the metal surfaces.
Make sure all surfaces are thoroughly scrubbed, including the doors and floors, to keep mold, debris, and pests away.
•De-Lime Sinks
Your sinks may look clean after a thorough scrubbing, but they may have accumulated limescale. To de-lime, a sink means to clean that white-colored deposit that tends to build on the inside of pipes, kettles, and pots.
Limescale is caused by the minerals leaching from the water and will have to be cleaned. While the sinks should be cleaned daily, the weekly cleaning regimen will involve using a non-abrasive cleaner and all-purpose cleaning spray to give the sink a thorough deep clean.
•Clean Ovens
Your commercial ovens pull a lot of weight each week. Therefore, each one should be cleaned of all food particles, grease, and other debris. If this cleaning isn’t performed on a weekly basis, smoke and fire can result, not to mention costly heating inefficiencies.
To clean your ovens, use a dedicated hand brush to sweep out any crumbs from each unit’s interior. Remove the racks and wash them separately by dunking them in soapy water.
For stubborn debris, use a scouring pad or wire brush to keep the racks clean. Wipe down the walls and doors of the oven with warm water or an industrial-strength oven cleaner. Finally, clean the doors and fans to promote maximum airflow. Some oven doors are removable, making them much easier to clean.
•Clean Floor Drains
Floor drains are easy to miss when performing a weekly deep cleaning, which is why keeping a restaurant deep cleaning checklist is so handy. Above all, instruct your staff to keep the drains free of as many solids as possible. Many people are unaware, but mop water filled with particles is one of the most common causes of commercial kitchen drain clogs. Make sure all particles are filtered out before the mop water is dumped down the drain.
To keep your drains clean every week, begin by flushing out loose debris using hot water. For best results, stay away from chemical-based drain cleaners. Instead, use a mixture of baking soda and vinegar, which works to break down built-up materials within the pipes.
If a drain becomes clogged, you can eliminate the problem with a snake drain or drain auger, which may require the services of a professional plumber or commercial kitchen deep cleaning service.
Over time, a coffee machine can develop buildup, gunk, and grime. This can affect the taste and quality of the coffee, leading to poor customer experience. Descaling can help your coffee maker produce the choicest blends. Use a white vinegar and water solution by filling the coffee pot with one-third vinegar and two-thirds distilled water. Turn the machine on and allow the coffee maker to fill the pot with the heated solution.
Dispose of the brewed byproduct, then remove the spray head. Use a soft-bristled brush with warm water to scrub the spray head until all debris is gone. While you are at it, scrub the funnel and filter it in a similar manner.
Poor a pot of warm water into the coffee maker and brew a pot, then repeat the process until all traces of vinegar are gone. Reattach the spray head and give the exterior of the machine a thorough cleaning with a food-grade disinfectant.
For any grime that is built-up on the outside of the maker, use a baking soda and water solution along with a microfiber cloth before wiping the machine down and drying to remove any trace of moisture.
•Empty Grease Traps
Grease traps can be located inside or outside your kitchen, depending on the size of your commercial kitchen operation. Deep cleaning your grease trap can prevent the local water supply from becoming contaminated. You can also avoid potentially hefty fines by keeping your grease trap as clean as possible.
You know it is time to clean your grease trap when 25% of the liquid consists of grease or oil. This is usually once per month for a restaurant-style layout.
It is recommended that you hire a professional to clean the grease trap, as the job can get extremely messy. If you are doing the job yourself, make sure you empty and clean the trap thoroughly.
While you are at it, go on a grease hunt by washing behind all the fryers, flat tops, stove, and oven with a degreasing agent. When you are finished, use a polishing agent on any stainless-steel units for a healthy sheen.
•Clean Ice Machine
Failing to clean your ice machine could put a hefty dose of bacteria into each customer’s drink. A deep clean of the ice maker is more than a simple empty and scrub down.
To ensure the best job, we recommend that you hire the services of a professional kitchen cleaning service who can scrub down each individual component of your ice machine, and some disassembly may be required.
If you are doing the job yourself, turn off the machine, unplug the water supply and power connection, then discard all the ice. Drain the water from the ice maker while you’re at it.
Check your manufacturer’s instruction manual for which cleaner to use inside and outside the machine. Some require scrubbing with a nickel-safe cleaner, while others need a mild phosphoric acid solution.
Flush all the water from the system and clean all the condensers to ensure they remain free of food and grease.
Finally, clean all parts that touch water or ice with a commercial kitchen deep cleaning solution or bleach to kill any microorganisms that remain. Be sure and rinse the machine thoroughly after this deep clean and allow it to air dry.
You can then wipe down the exterior before plugging the unit back in and allowing the ice maker to resume its regular operation.
•Wash Ventilation Hoods
Your monthly deep clean is never complete until your ventilation hoods are sparkling clean.
Vent hoods are designed to keep exhaust fumes from permeating throughout your kitchen. The stainless-steel units also collect grease and debris. Over time, the buildup can occur, leading to a smoky kitchen and risk of fire.
To clean your greasy ventilation hoods, unplug the unit and then remove the grease receptacles, which are usually located on the sides of the hood.
Do not throw the collected grease in the trash, but instead, store it in a dedicated container for later disposal.
Soak the receptacles in hot water with the manufacturer’s recommended cleaner, then remove the filters and spray them with a chemical degreaser or all-purpose cleaner.
Scrub the exhaust hood with a degreaser and soft cloth and be sure and clean the fan blades.
This is another job we recommend that you leave to a professional, as restaurant vent hood cleaning can be tedious. Furthermore, all grease must be removed, which is sometimes tough for a do-it-yourselfer, leading to the risk of fire down the road.
By hiring professionals to do the job, you can protect your investment while keeping your commercial kitchen sanitized all year long.
Professionals can also inspect and provide HVAC cleaning services to ensure your restaurant is always well ventilated for a healthy and customer-friendly environment.
Get Regular Commercial Kitchen Cleaning from the Denver, CO Experts
This commercial kitchen deep cleaning checklist should give you some idea of how extensive the process can be. The fact is, while a deep clean of your restaurant sounds simple enough, all the hard work may be too much for you and your staff to manage. There is a lot that can go wrong, and your main goal should always be to keep both your customers and the health inspector happy.
Aps-Hoods can help you do both with complete commercial kitchen deep cleaning by experienced professionals. We service in Denver, Colorado. If you are located in either of those areas and you want a commercial kitchen that is always clean, we have the training and equipment to get any sized job done. Call us now for a free estimate.
Image SourceDenver, CO – Restaurant Kitchen Deep Clean One of the most important, and most overlooked, parts of running a great restaurant is doing a deep clean. While it’s easy to have regular employees do the dishes, wipe the counters, and mop the floors, it’s harder to make time to do the deep cleaning. Deeper cleaning, like cleaning the exhaust hood, ductwork, rooftop exhaust fans, and other appliances, takes a lot more time and effort. This is especially true if you don’t have the proper tools and cleaning products. So what is the cost of professional cleaning and what is the cost of neglecting a deep clean?
The Cost of Professional Cleaning
Time
Yes. The kitchen will have to be shut down for a professional deep clean. The stoves and fryers must be turned off to cool and some other appliances will need to be turned off for proper cleaning and for the safety of everyone. Cleaning the exhaust hood and ductwork takes an average of 2-5 hours. It depends on the number of hoods and air fans and how long the ductwork happens to be, as well as how easily accessible everything is. The good news: APS-Hoods service times are 24/7, so you can pick a time that you are already closed or if you are open 24/7, a time that you get the least amount of business so that you aren’t missing out on many sales.
Cleaning and Servicing Fees
APS-Hoods offers a number of services beyond just exhaust hood, air fan, and duct cleaning. We also offer:
Ceiling Tile, Wall, And Floor Have your ceiling tile, walls, and/or floor pressure washed, disinfected, and de-greased until it resembles its original condition.
The Exterior Keep your restaurant looking inviting and prevent future damage by having dirt and grease build up steam and pressure washed from your parking lot, dumpster area, sidewalks, roof, and building exterior.
The cost is going to depend on which services you choose and the size of your restaurant. For a free quote from APS-Hoods, click here.
The cost of neglecting the deep cleaning of the restaurant kitchen
Fire Hazard
If you have exhaust hoods and fans in your kitchen that have dust or grease build up, that is a severe fire hazard. You may be able to reach some of the gunk yourself. However, there is even more up in the ductwork or in the fans on the roof that is hard to get to and easy to forget about, since you can’t see it. But just because you can’t see grease and dust, doesn’t mean that it isn’t a danger. This report by the National Fire Protection Association lists “Failure to Clean” as the top cause of fires in eating and drinking establishments. That means that the leading cause, 22%, of fires in restaurants was avoidable. Lower Inspection Grades and Higher Inspection Fees Inspectors are trained to find the violations that most people wouldn’t think about. They are there to make sure that buildings are safe and not a health hazard. A simple oversight can cost hundreds of dollars in fees as well as a lower grade, which might turn off some customers.
Customer Perception
No one likes to be in a dirty place, but especially when they are eating. A customer perception and word of mouth are vital to a business’s reputation and profitability. If a customer sees that a place doesn’t look clean, they will not want to eat there and are likely to warn the people they know as well.
Employee Satisfaction
Just like no one wants to eat somewhere that doesn’t look clean, no one wants to work in a dirty kitchen either. If it gets bad enough, they might seek employment elsewhere. You will then have to replace them and spend the time and money training someone else. Not only that, but you want to have a safe environment for your employees. A satisfied employee is a more productive employee.
The Bottom Line
So is it worth it to spend the money and hours of downtime for professional cleaners? Doing it yourself will cost employee hours and stress. Plus, the end result is likely to not be enough. Your employees likely don’t have the experience or the tools to get the job done properly, much less the time. And is it worth the risk of customer perception, inspection fees, and fire hazards? On the other hand, having professionals come in and do a deep, thorough cleaning will eliminate any of the downsides of not having it done well. Furthermore, cleaning will take less time because professionals are trained for this specifically and they have the proper tools to get the job done well. Plus, APS-Hoods guarantees your satisfaction. It will likely save you money in the long run and will give you peace of mind. For more information about cleaning services and Restaurant Kitchen Deep Clean, contact APS-Hoods for a free estimate at (800) 750-7313 in Denver Colorado, and elsewhere around the country.Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
SourceDenver, CO – Vent Hood Cleaning Services Most restaurant owners understand the importance of engaging in a regular commercial kitchen cleaning schedule. Keeping cooktops and food preparation areas spotless is crucial for hygiene reasons, but it’s equally as important to ensure that kitchen hood fans and filters remain just as clean. Here’s why. Grease and dust can build up in range hood fans and filters quickly, posing a potential fire hazard. Grease is highly combustible, so the risk of it catching alight and sparking a kitchen fire are increased if the residue build-up isn’t removed regularly. The kitchen’s hood and ventilation system provide a layer of protection in eliminating air contaminants and odors caused by cooking. So it’s essential the filters and fans are not just cleaned and maintained regularly so they operate effectively; they also need to be cleaned properly, ideally by a professional hood services company, to minimize health and safety risks. However, even with regular maintenance, there are times when a hood fan or filter will need to be replaced completely. Some signs to look for that could indicate a hood fan or filter may need to be replaced include:
You notice damage on the filter during a routine cleaning
The vent fan no longer draws smoke or cooking smells out of the kitchen as effectively
The exhaust fan makes unusual sounds or stops turning completely
The risk of an exhaust fan failing during operating hours could be devastating to any commercial kitchen operation. The risk of fire is dramatically increased, but there is also the problem of filling the kitchen and dining area with smoke. The specialists at APS-Hoods recommend creating a scheduled routine for cleaning, maintaining and replacing hood filters in every commercial kitchen. The actual length of time between each deep clean, service and replacement will vary, depending on the condition of the individual range hood. A ventilation hood over a busy restaurant kitchen may have filters that need to be replaced every six to eight months. However, that timeframe may shorten if the range hood, duct work and fan are not cleaned and maintained regularly. The majority of commercial kitchen owners simply don’t have the available staff or resources to undertake such a detailed task. In fact, most eateries need their staff to focus on what they do best – cooking great meals and serving satisfied customers. The easiest and most effective way to ensure that any kitchen’s hood, exhaust and ventilation system is operating at its best is to book a complete hood service and duct cleaning. Appointing a professional company to take care of the cleaning allows you to keep your staff focused on their jobs. You also have the peace of mind that the job is done properly and any faulty or damaged parts can be repaired or replaced quickly. To learn more about cleaning the filters in a commercial kitchen, contact Aps-Hoods for a free estimate by calling (800) 750-7313. About Aps-Hoods: Aps-Hoods specializes in services such as complete kitchen cleaning, Vent Hood Cleaning, hood installation, and fire protection services in Denver, Cheyenne, as well as across Colorado, and Wyoming. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
