Maintaining a clean and sanitized work environment is essential when running a commercial food service business. It's not just about sweeping and mopping at the end of the day; there's much more to it. Below, we've compiled a list of cleaning routines that shouldn't be overlooked.
A bustling commercial kitchen sees a lot of action in just one day—spills, stains, and more. Here are some daily cleaning tasks to help maintain a safe and hygienic space:
- Wipe down walls where necessary.
- Clean all kitchen equipment to avoid grime buildup and ensure a fresh start for the following day.
- When cleaning cooking equipment, replace the foil lining.
- Sanitize beverage dispensers, soda fountains, and their components to deter fruit flies.
- Wash all utensils, smallwares, flatware, and glasses, and clean the sinks afterward.
- Refill soap and paper towel dispensers if needed.
- Finish by sweeping and mopping the floors and taking out the trash.
While daily cleaning is vital, there are additional tasks to focus on weekly and monthly. Let's dive into what needs attention:
- Clean out ovens, doors, racks, and surrounding walls.
- Boil out the deep fryer to remove grease buildup.
- Thoroughly wash and sanitize walk-in freezers and refrigerators.
- Delime all sinks and faucets to prevent clogging.
- Clean anti-fatigue mats and use drain cleaner on floor drains.
There are some critical monthly cleaning tasks that can make a big difference in maintaining your kitchen:
- Clean behind the hot line to avoid clogs.
- Empty grease traps to prevent clogs in the lines and clean vent hoods.
- Sanitize the ice machine, fridge, and coils.
- Run sanitizing chemicals through coffee makers to remove accumulated grime.
- Finally, wash the walls and ceilings around the hot equipment to eliminate grease buildup.
With this comprehensive cleaning checklist, your commercial kitchen should be set for success! If you have any questions about purchasing new foodservice equipment, feel free to reach out—we're here to help!