How to Avoid a Kitchen Cleaning Nightmare at Your Restaurant

How to Avoid a Kitchen Cleaning Nightmare at Your RestaurantYou’ve probably heard about a few restaurants getting inspected and penalized for having an unsanitary kitchen—even the most popular ones have gotten called out at one point. No matter how new or spacious a restaurant kitchen is, not one is immune from harboring the occasional dirty spots.

When messes are left unattended for a while, they eventually pile up and create an unsightly atmosphere. While you can generally spot mold and stains, germ particles are much less visible, and the compilation of these elements can create a major inconvenience for your customers and business. The following are some steps you can take to keep your restaurant kitchen squeaky clean.

Outline Regular Cleaning Procedures

Don’t be deceived by sparkle.Although you might take a look at your kitchen and think that it looks spotless, there might be some significant hidden areas that haven’t been attended to. Start by examining each and every section of the kitchen from the pantry to the dishwashers’ soap dispenser.

Make a list of all of the neglected areas that don’t meet the industry’s health standards and create a plan for having them thoroughly cleaned. As a general rule of thumb, your restaurant’s kitchen should be cleaned at least once a day. These tasks usually just take about half an hour a day to complete. Along with taking care of the germs on a day-to-day basis, a more thorough cleaning should be done at least once a week and each month.

Create daily, weekly, and monthly cleaning sheets for you and your workers to refer to:

Daily

  • All of the food preparation areas should be wiped down using the appropriate cleaner for each surface type.
  • All pots, pans, and cooking utensils should be thoroughly washed.
  • Everything from the grill to the heating appliances should be degreased.
  • Old or spoiled food is to be thrown out and the rest of the food items are to be placed in their respective storage areas.
  • The trash should be taken out daily to avoid the buildup of microbes and an unpleasant odor.
  • The floors should be mopped everyday after sweeping.

Weekly

Each week, your kitchen’s sinks and faucets should be deep-rinsed using a descaler to delime.  Your workers can even go the eco-friendly route and pour boiling water into the sinks followed by baking soda. After waiting a few minutes, an equal parts vinegar and hot water solution should be poured over the baking soda and then drained with hot water after a few minutes of sitting.

Those steps will help clean the drainers, too, which should also be done each week, including floor drains. Everything from the ovens to the walls and racks are to be cleansed and disinfected. Your kitchen’s ice and coffee machines should also be cleaned at least once a week, as well as the compartments inside the refrigerator.

Monthly

Each month, all grease traps should be cleaned. These include areas behind the stoves, refrigerators, and areas in between certain appliances. Don’t forget about paying attention to cracks and corners and areas above deep fryers, too.

All storage areas and walk-in sections of the kitchen should be wiped down with attention to detail. The kitchen’s walls and ceilings should also be given another scrub. Make sure the various vents in the kitchen are dusted or unclogged, too.

Get a Professional Clean

All of the above tasks are absolutely necessary for maintaining a clean and sanitized kitchen. The cleaning experts at 1st Class Cleaning understand the importance of getting the above done in a timely manner and use the latest cleaning methods and tools to assure an efficient job.

For more information about our services and how we can work around your schedule, contact 1st Class Cleaning today and leave the work to us!

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