Restaurant Cleaning Checklist

The first impression guests will get when they arrive at your restaurant is the front of house, and it must be a welcoming environment that will make them feel at ease throughout their dining experience, especially these days. This is one of those situations where look is key. Make sure your visitors can see how thorough you’ve been with the cleaning.

Cleaning Materials Required:

• Spray cleansers for surfaces and windows.
• Solution for Sanitizer (bleach).
• Cloths that are clean.
• A mop and a pail of hot, soapy water are required.
• Vacuum carpeted areas and nooks that are difficult to reach.
• Toilet brush and bathroom cleaner
• Toilet paper, paper towels, and napkins are examples of paper supplies.

Daily

• As needed, spray and wipe down high-traffic areas such as door handles, handrails, chairs, and table tops. Have a staff worker do this considerably more frequently than usual during a health crisis.
• During a health emergency, it’s also worth thinking about removing any shared condiments from tables, such as ketchup bottles, and only offering them when asked — and cleaning them down after each use.
• Smudges and streaks should be removed from windows and glass doors.
• Make sure that each table is clean and well-stocked.
• Check the bathrooms for cleanliness on a regular basis.

When it’s Time to Say Goodbye

• For the next shift, prepare silverware and napkins.
• Menus should be sprayed and wiped down.
• All tabletops should be sprayed and wiped down.
• Clean and sterilize all bathroom surfaces thoroughly.
• Floors should be swept and mopped.
• Any visible crumbs or debris from rugs should be vacuumed away.

Weekly

• Vacuum spots that are difficult to reach.
• All fixtures and secondary surfaces should be dusted.
• All glass and mirror surfaces should be sprayed and wiped off.
• Toilets should be sanitized and scrubbed.
• Any live plants should be cared for.

Monthly

• Check for damage to carpets, drapes, chairs, and other upholstered goods.
• The bathrooms should be thoroughly cleaned.
• Dust ceiling fans and vacuum cobwebs.

Checklist for Cleaning a Bar

The bar is a bustling location where guests can see everything. It’s critical to maintain it clean for both safety and aesthetic reasons.

Cleaning Materials Required:

• Spray cleansers for surfaces.
• A few clean bar cloths.
• Solution for Sanitizer (bleach).
• Garbage bags.

Daily

Throughout the Shift:

• Wipe down the bar on a regular basis. During a health emergency, use sanitizing solution frequently and replace your bar rag more frequently than usual.
• Glassware should be washed in the dishwasher.
• Napkins, stirrers, and straws may all be refilled.
• Bins for trash and recycling should be emptied.

When it’s Time to Say Goodbye

• Garnish trays should be clean and empty.
• Clean the bottles and the speed wells.
• Soda guns should be kept clean.
• Ice wells should be emptied and sanitized.
• To clean, remove the floor mats.
• Using a broom, sweep the floor.

Weekly

• Inside coolers, spray and wipe clean the surfaces.
• Bottles and shelves behind the bar, as well as any decorative fixtures, should be dusted and cleaned.
• Keg lines should be cleaned and flushed.
• Remove any moveable equipment and clean behind it.

Monthly

• Check for damage to carpets, drapes, chairs, and other upholstered goods.
• Dust ceiling fans and vacuum cobwebs.
• Clean the floors thoroughly.
• Light fixtures, bar shelves, and other fixtures should all be dusted.

Checklist for Cleaning the Back of the House

As meals and dirty dishes come and depart, the back of the house can rapidly become a mess. Staying on top of restaurant kitchen cleaning responsibilities is critical for the safety of both workers and guests.

Cleaning Materials Required:

• Spray cleansers for surfaces and windows.
• Cloths that are clean.
• Pads made of steel wool.
• Solution for Sanitizer (bleach).
• Cleaner for stainless steel.
• Dishwasher detergent from a store.
• Soap for the hands.
• Gloves for food preparation
• A mop and a pail of hot, soapy water are required.
• Garbage bags
• Towels made of paper.
• Washing machine.
• Deck brush with stiff bristles.

Daily

Throughout the Shift:

• Before you begin, make sure that all surfaces are clean.
• Between cooking different items, wipe down and sterilize surfaces.
• After everything has been placed into a new container, wrap it up and date it.
• As needed, transport tools to the dish pit.

When it’s Time to Say Goodbye:

• Take cutting boards, bowls/containers, and other items to the dish pit after cleaning equipment and utensils.
• Clean and sterilize all food preparation surfaces, as well as all stainless steel surfaces, such as ice makers and refrigeration equipment.
• To clean, remove the floor mats.
• Clean the floors by sweeping and mopping them.
• Soap and paper towel dispensers should be refilled.
• Towels and linens should be thrown away in the designated bins.
• Cardboard cartons should be broken down and recycled.
• Garbage cans should be emptied.

Throughout the Shift:

• Between uses, clean the griddles and grills.
• Any large spills or splatters should be cleaned up.
• Temperatures on hot and cold food holding units should be checked.
• After preparing any potentially harmful items, sanitize surfaces.
• Surface sanitization should be enforced at regular intervals during a health emergency, such as every hour or half-hour.

When it’s Time to Say Goodbye:

• Empty the drip trays and clean the grills and griddles.
• Filter the oil from the fryer.
• Any hot or cold food holding units should be emptied and sanitized.
• Take pots/pans, etc. to the dish pit after cleaning equipment and tools.
• All surfaces should be degreased and sanitized.
• To clean, remove the floor mats.
• Clean the floors by sweeping and mopping them.
• Towels and linens should be thrown away in the designated bins.
• Garbage cans should be emptied.
• The Pit of Dishes.

Throughout the Shift

• Clean up the dishes from last night’s cycle in the dishwasher.
• During the time between runs of dishes and glassware, collect, wash, and return food prep equipment.
• To avoid slipping, mop the floor on a regular basis.
• When it’s Time to Say Goodbye:
• Run the dishwasher overnight with all of the remaining restaurant cooking tools, containers, and equipment.
• Any items that cannot be washed in the dishwasher should be washed by hand.
• Clean and sterilize the sinks and washing station.
• Remove the floor mats and place them in the dishwasher or use a power washer to clean them.
• Sweep and clean the floor.
• Towels and linens should be thrown away in the designated bins.
• Remove the garbage and recyclables.

 

Customized Restaurant Cleaning Services In Phoenix

If you have a restaurant, you need to keep it clean not only for the health inspector but for the impression it gives your patrons.  Desert Oasis Commercial Cleaners offers the highest quality restaurant cleaning services and restaurant kitchen cleaning services with customized and detailed restaurant cleaning checklists.  Give us a call for a free restaurant cleaning consultation to see how we can help you keep your restaurant clean and ready for business!

Call Today – (480) 720-0907