How to Clean a Restaurant
During these unprecedented times, your restaurant cleaning procedures are crucial for the safety of your employees, customers and yourself. The industry standards and regulations are strict and we are here to help guide you by providing a restaurant cleaning checklist on how your restaurant should be properly cleaned.
Cleaning Procedures for Front of The House (Dining Area)
The front of house of your restaurant is important to be clean and orderly as this is the first impression a customer receives once they walk in. The ambiance of your restaurant should percolate through the space in order to create an exciting and interesting experience when customers dine in. This is where it is more about the presentation. Be sure that your visitors will see that your restaurant cleaning services have stepped especially because of COVID -19.
Cleaning Supplies Needed:
- Spray cleaning liquids for surfaces and glass.
- Bleach and sanitizer solutions.
- Cleaning cloths for cleaning different areas of the restaurant.
- Mop and bucket.
- A vacuum if your restaurant has restaurant has areas of carpet and corners that are hard to reach.
- Cleaning supplies specifically for bathrooms and toilet brushes.
- Paper napkins, toilet paper and supplies.
Restaurant Cleaning: During Worktime
As much as needed, spray and wipe down high traffic areas, touchpoints and surfaces, such as door handles, railings, seats and table surfaces. Make a service member do this even more often than normal during this health crisis we are living in. Furthermore, it is also worth considering eliminating all communal condiments that normally reside on tables, such as ketchup bottles, during these times, and distributing them only when requested, and wiping them down for each use with sanitizer. This process will also allow customers to feel more comfortable. A few other tasks to conduct during the work hours include cleaning windows and glass doors to remove any smudges. Cleaning the environment and maintaining a fully stocked setting of each table space also helps customers to not have to move around the restaurant constantly. Lastly, check the toilets regularly for cleanliness.
Restaurant Cleaning: When Closing
A checklist should be created at the end of each work shift for closing and should include:
- For the next shift, prep silverware and napkins.
- Spray the menus with sanitizer solution and wash them down.
- Spray all the table tops and wash them for safety for all customers.
- Clean and sanitise the bathroom surfaces completely.
- Mop the floors and sweep them up to remove any dust and outside dirt from them.
- Vacuum the floors and spaces to remove any crumbs and dust.
Restaurant Cleaning: Once a week
Weekly tasks to conduct for the restaurant are mandatory and essential and are more thorough than daily tasks. Tasks that are only required once a week are usually like vacuuming areas that are difficult to reach. Dusting all surfaces as it quickly builds up. Watering any plants if your restaurant has some and sanitizing and washing the toilets. This weekly cleaning will help keep the daily tasks to only the essentials and make the cleaning process quicker.
BAR CLEANING CHECKLIST
The bar area of a restaurant has high traffic and has a quick turnover compared to the dine in.
Cleaning Supplies that Are Needed:
- Spray solutions to clean the surface.
- Multiple rags specifically for the bar area.
- Bleach to sanitize.
- Trash bags.
- A broom.
Bar Cleaning: During Worktime
- It is imperative to constantly use the bar rags to wipe the bar down. Using sanitization liquids regularly in between and do change the bar rag often to maintain the standard of cleanliness.
- Use the dishwasher to wash all glasses and cups- this will help save time and make sure the glasses are thoroughly cleaned and the heat from the dishwasher will eradicate the bacteria.
- Maintain the stock of disposable napkins, straws and stirrers.
- Regularly take out the trash and recycling bin so it does not pile up, which would also affect the appearance of the restaurant.
Bar Cleaning: When Closing
- Make sure to empty the trays that are for garnishes and clean them too.
- Wipe the bottles of the liquor shelves.
- Clean out the tubes and soda guns.
- The ice cabinets should be emptied and sanitized.
- Temporarily remove the floor mats to effectively clean under them.
- Mop and sweep the floor to eliminate grime.
Bar Cleaning: Once a Week
- To clean inside coolers, spray and wipe them down
- Clean the bottles and shelves behind the bar and any light fixtures and wash them down.
- Flush and clean all keg lines- this is crucial as they can get dirty and clogged easily.
- Make sure to clean and wipe behind all machines thoroughly
Restaurant Cleaner Responsibilities
The responsibilities of a restaurant cleaner include:
- Create an effective restaurant cleaning schedule that is tailored to your specific business.
- Clean the facility properly with the right chemicals designated for each area.
- To further make sure the floors of the designated restaurant areas are swept, mopped, and cleaned.
- Both sink and drains are tested and unclogged and garbage collected, effectively.
- Maintain and adhere to the regulations and makes sure to wash hands continuously. Dust and clean with sanitizing solutions counters, racks, and tables, as it is needed.
How Do You Sanitize Restaurant Equipment?
The most common and effective method to sanitize your restaurant equipment is by adding a solution which is one tablespoon of bleach and one gallon of warm water to eliminate harmful bacteria. Sanitizing minimizes the bacteria to a healthy amount. For two minutes, soak the kitchen appliances in the solution, clean with hot water, and air-dry.
How Often Should a Restaurant Kitchen Be Cleaned?
Every day, after each food service. A kitchen in a restaurant has to be constantly cleaned. It should also be cleaned during food service, especially where pots, pans, utensils, and other kitchen products are involved. Any cleaning should also take place during the food service, particularly when it comes to wiping, which helps prevent cross contamination.
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