When should you clean a restaurant?

A clean restaurant is essential for maintaining a safe and sanitary environment for both customers and employees. It also helps to improve the overall dining experience and prevent the spread of foodborne illnesses.

Daily cleaning

The following tasks should be completed daily in all areas of the restaurant:

• Kitchen: Wipe down all surfaces, including countertops, cutting boards, utensils, and equipment. Sweep and mop floors, clean out grease traps, and empty trash bins. Clean and sanitize refrigerators and freezers.
• Dining area: Wipe down tables, chairs, and booths. Sweep and mop floors, clean windows and mirrors, and empty trash bins.
• Restrooms: Clean and disinfect toilets, sinks, and urinals. Replenish soap, paper towels, and toilet paper. Mop floors and empty trash bins.

Additional daily cleaning tasks in the kitchen:

• Clean and sanitize all food preparation surfaces and equipment after each use.
• Clean and sanitize all dishes, utensils, and glassware before they are reused.
• Thaw frozen foods in the refrigerator or under cold running water, not at room temperature.
• Cook food to the proper temperature.
• Refrigerate or freeze perishable foods within two hours of cooking or thawing.
• Monitor food temperatures throughout the day to ensure that they remain within safe ranges.

Weekly cleaning

The following tasks should be completed weekly in all areas of the restaurant:

• Kitchen: Deep clean ovens, grills, fryers, and other equipment. Clean and sanitize refrigerators and freezers. Clean and disinfect all food contact surfaces. Clean and sanitize all food storage areas, including walk-in refrigerators and freezers. Rotate food stock so that older items are used first. Check expiration dates on food items and dispose of expired or spoiled food immediately.
• Dining area: Shampoo carpets and upholstery. Clean light fixtures, ceiling fans, and vents. Clean and disinfect all high-touch surfaces, such as doorknobs, light switches, and menus.
• Restrooms: Deep clean floors, walls, and fixtures. Clean and disinfect dispensers and handrails. Check for leaks and repair them promptly.

Monthly cleaning

The following tasks should be completed monthly in all areas of the restaurant:

• Exterior: Clean windows, doors, and sidewalks. Pressure wash parking lots and exterior walls. Clean and disinfect all outdoor seating areas.
• Interior: Clean and disinfect all high-traffic areas, such as entryways, hallways, and stairwells. Clean and disinfect all employee areas, such as break rooms and locker rooms.
• Hood system: Clean and degrease exhaust hoods and filters to prevent fire hazards and maintain proper ventilation.

Additional monthly cleaning tasks in the kitchen:

• Clean and sanitize all food equipment, including dishwashers, ice makers, and coffee machines. Inspect all kitchen equipment for signs of damage or wear and tear, and repair or replace as needed.
• Calibrate all food thermometers and other temperature-measuring devices to ensure that they are accurate.
• Check for pests and take corrective action if necessary.

Additional notes:

• All cleaning and sanitizing should be done using appropriate cleaning agents and sanitizers. It is important to follow the manufacturer’s instructions when using cleaning and sanitizing products.
• Employees should be properly trained on cleaning and sanitizing procedures.
• A cleaning schedule should be posted in a conspicuous location and all employees should be familiar with it.
• Cleaning and sanitizing should be monitored to ensure that all tasks are being completed properly and on schedule.

Why is it important to clean a restaurant regularly?

There are several reasons why it is important to clean a restaurant regularly:

• To prevent the spread of foodborne illnesses. Foodborne illnesses are caused by harmful bacteria, viruses, or parasites that can be found in food. When food is not properly handled, cooked, or stored, these germs can multiply and cause illness. Regular cleaning and sanitizing helps to remove germs from food contact surfaces and prevent them from contaminating food.
• To maintain a safe and sanitary environment for customers and employees. A clean restaurant is a safe restaurant. Regular cleaning helps to remove dirt, debris, and spills that can create hazards for customers and employees. It also helps to prevent the growth of mold and mildew, which can cause respiratory problems and other health problems.
• To create a pleasant dining experience for customers. Customers want to eat in a clean and well-maintained restaurant. Regular cleaning helps to create a positive dining experience and encourages customers to return.

How to develop a cleaning schedule for a restaurant

When developing a cleaning schedule for a restaurant, it is important to consider the following factors:

• The size and type of restaurant
• The volume of business
• The layout of the restaurant
• The types of equipment and surfaces that need to be cleaned
• The availability of staff