Restaurant Cleaning: Key Areas You Might Be Overlooking

Keeping your restaurant clean is a big job. Many spots often get missed. This article shows you key areas and gives tips for better cleaning practices. Keep reading to make sure your place is spot on.

Neglected Areas in Restaurant Cleaning

Don't overlook these critical areas in your restaurant's cleaning routine: soda fountain dispensers, can openers, menus and tabletop items, high chairs and booster seats, and ice accessories.

Regularly maintaining these spots is essential for ensuring a hygienic dining environment.

Soda Fountain Dispensers

Soda fountain dispensers need daily attention to maintain food safety and avoid the growth of bacteria. Therron Foley from Coca-Cola North America recommends a routine that includes removing, dismantling, and thoroughly cleaning all parts of the dispenser.

This process ensures every nozzle is free from build-up that can harbour harmful germs.

Clean soda fountain nozzles daily.

By sticking to this simple but critical cleaning guideline, restaurants can prevent foodborne illnesses linked to neglected beverage equipment. Next up are can openers, another crucial tool in commercial kitchens requiring regular maintenance for hygiene reasons.

Can Openers

Moving on from soda fountain dispensers, we find can openers as another hotspot for bacteria in kitchens. These tools cut through uncooked meat cans and others, picking up germs that can spread across surfaces if not cleaned well.

Regular washing of these utensils is essential to keep cross-contamination at bay. Every use should be followed by a thorough cleaning, ensuring no residue remains on the blades or gears.

Can openers, often overlooked during end-of-day clean-ups, demand attention to detail. Food particles left behind become breeding grounds for bacteria capable of causing food poisoning.

Setting a schedule for their sanitisation alongside other appliances - dishwashers, refrigerators, and freezers - ensures a sanitary cooking environment. Staff must wash their hands before and after handling these gadgets to further prevent the spread of harmful microbes throughout the kitchen area.

Menus and Tabletop Items

Menus in restaurants are often teeming with bacteria, carrying as many as 185,000 bacteria - that's 100 times more than a toilet seat. This shocking fact underlines the critical need for regular cleaning and replacement of menus to ensure customer safety.

Opting for laminated menus allows for easier washing and sanitising, helping to keep germs at bay.

Tabletop items like salt and pepper shakers, along with condiment dispensers, also harbour a significant amount of germs. These everyday objects require frequent sanitisation as part of the restaurant cleaning checklist to protect patrons from potential illness.

Transitioning smoothly to ensuring high chairs and booster seats meet similar standards is essential for maintaining an overall hygienic dining environment.

High Chairs and Booster Seats

High chairs and booster seats turn into germ hotspots quickly because of their frequent use by children. Every restaurant must regularly clean these items to meet safety regulations.

Kids often spill food, touch surfaces after playing, and might not be the best at washing their hands. This makes high chairs and booster seats a breeding ground for germs that could lead to norovirus infection among young guests.

Cleaning staff should use dishwasher-safe cleaning products and follow best practices like proper handwashing before and after handling these surfaces. It’s crucial to do deep cleaning on mats underneath high chairs too, as food particles can accumulate there.

By keeping these areas clean, restaurants ensure they are safe for their smallest patrons while adhering to public health guidelines.

Ice Accessories and Crusty Condiment Containers

Ice accessories, like scoops and buckets, play a huge role in keeping drinks cool but can be hotspots for germs if not cleaned properly. Staff should wash these tools daily to ensure they are safe for use.

Often overlooked, the ice maker itself also requires frequent attention to prevent bacteria growth. This task ensures that something as simple as adding ice to a glass remains safe for every customer.

Condiment containers might seem less critical but can harbour bacteria over time. Regular checks and cleaning of these items stop the development of crusty build-ups that could turn customers away or worse, make them sick.

By incorporating this into daily routines, restaurants safeguard their reputation and adhere to food safety practices effectively.

Moving on now lets look at Front-of-House Cleaning Checklist...

Front-of-House Cleaning Checklist

Ensure all tables, chairs, and surfaces are impeccably clean daily. Polish glassware and utensils weekly to maintain a sparkling appearance. Monthly tasks include thorough cleaning of windows and mirrors for a pristine front-of-house environment.

Daily Tasks: Tackling Tables, Chairs, and Surfaces

Keeping your restaurant spotless requires daily attention to detail. High-traffic areas like tables, chairs, and different surfaces demand consistent cleaning to maintain hygiene and appeal.

1. Start each day by wiping down all tables with a disinfectant cleaner to eliminate any lingering germs from the previous business day.
2. Use a fresh cloth to clean chairs, focusing on both the seat and back where customers rest their hands and backs.
3. Ensure that all tabletop items, including salt shakers and menu holders, are sanitised thoroughly.
4. Sweep underneath the tables and chairs to remove any food particles or debris left behind by diners.
5. Mop the floors around eating areas with a strong floor cleaner to tackle spills and stains from the day's service.
6. Regularly check and wipe down high-contact points such as door handles, POS terminals, and cash drawers throughout the day.
7. Clean glass surfaces including windows and mirrors with a streak-free glass cleaner to keep them looking clear and inviting.
8. Disinfect restroom facilities multiple times daily, focusing on toilets, sinks, and taps to ensure they remain spotless for guests.
9. Launder linens like tablecloths and napkins daily to prevent the build-up of smells or stains.
10. Empty trash bins regularly throughout the day to avoid overflow and maintain cleanliness around dining areas.

By adhering to this checklist daily, restaurants can uphold high standards of cleanliness that impress guests while ensuring a hygienic dining environment.

Weekly Tasks: Polishing Glassware and Utensils

Keeping glassware and utensils sparkling is key to making a good impression in any restaurant. Every week, staff should set aside time to polish these essential items thoroughly. Here's how to do it:

1. Gather all glassware and utensils from the front and back of house. This includes everything used during service, from wine glasses to forks.
2. Soak them in a mixture of hot water and dish soap. This helps loosen any residues or stains that might have built up over the week.
3. Use soft cloths or sponges to scrub each item gently. Avoid using abrasive materials that can scratch surfaces.
4. Rinse each piece under clean, running water to remove any soap residue.
5. Prepare a sanitising solution as per food safety guidelines or use an industrial-grade sanitiser designed for kitchenware.
6. Submerge the glassware and utensils into the sanitising solution for the recommended amount of time.
7. Air dry all items on a clean drying rack to prevent water spots or streaks from forming.

8; Inspect each piece of glassware and cutlery for clarity and cleanliness before storing them away neatly.

9; Use a microfibre cloth for polishing glassware to ensure they shine without leaving lint behind.

10; Assign specific team members this task each week to develop expertise and efficiency in maintaining high standards of cleanliness.

Monthly Tasks: Cleaning Windows and Mirrors

Monthly tasks for maintaining the cleanliness of windows and mirrors in a restaurant are crucial. They ensure clear views and sparkling surfaces that leave a good impression on customers.

1. Gather all necessary cleaning supplies, including a high-quality glass cleaner, squeegees, microfibre cloths, and paper towels.
2. Start by removing any dust or debris from window sills and frames with a dry cloth. This prevents dirt from mixing with the cleaner and streaking the glass.
3. Spray the glass cleaner directly onto windows and mirrors. Avoid over-spraying, as too much product can lead to smears.
4. Use the squeegee for large window areas, dragging it from top to bottom in one smooth motion. For smaller panes or mirrors, a microfibre cloth works best to avoid streaks.
5. Wipe down edges and corners with a dry microfiber cloth to absorb any remaining cleaner.
6. Check each window and mirror from different angles to make sure you haven't missed any spots or left streaks behind.
7. Clean air conditioning units near windows to prevent dust from settling on newly cleaned surfaces.
8. Sanitise decor around windows - like blinds or curtains - by gently vacuuming or doing laundry if fabric allows it.
9. Regularly inspect lights near windows and mirrors; clean them if necessary to enhance natural light reflection.

This monthly ritual helps maintain your restaurant's aesthetic appeal while ensuring cleanliness standards that complement your daily hygiene practices around food safety protocols, proper handwashing techniques, and keeping all preparation surfaces sanitised as you serve up delights from the kitchen to satisfied customers every day.

Back-of-House Cleaning Checklist

To maintain a hygienic kitchen, daily tasks should include sanitising food preparation surfaces and equipment. Weekly tasks may involve scrubbing sinks and drains, while monthly duties could involve deep cleaning storage areas and refrigeration units.

Daily Tasks: Sanitising Food Preparation Surfaces and Equipment

Keeping a restaurant clean is crucial for food safety and customer satisfaction. Every day, staff must sanitise food preparation areas and equipment to avoid contamination and ensure a hygienic environment. Here's a detailed list of daily tasks that are essential:

1. Start with clearing any food debris from surfaces using a scraper tool.
2. Wash surfaces with soapy water to remove grease and residue.
3. Use sanitising solutions on all counters, chopping blocks, and benches where food is prepared.
4. Clean all cooking devices such as ovens, grills, and deep fryers to remove built-up grease.
5. Empty drip trays under grill stations and change filter paper to prevent fires.
6. Filter fryer oil to remove food particles that could spoil the oil quicker.
7. Disinfect cutting boards after each use or assign specific boards for different types of food (e.g., vegetables, meat) to reduce cross-contamination risk.
8. Check temperatures of fridges and freezers with thermometers to ensure they are at safe levels for storing ingredients.
9. Follow first in, first out (FIFO) protocols by organising supplies so older stock is used before newer deliveries.
10. Sanitise the handles of all tools including knives, pans, and kitchen utensils.
11. Clean POS systems regularly throughout the day since they are frequently touched by different staff members.
12. Wash hands thoroughly before handling any clean dishes or utensils to prevent spreading germs.

Now let’s focus on ensuring cleanliness in other overlooked areas within the restaurant environment.

Weekly Tasks: Scrubbing Sinks and Drains

Keeping your restaurant's kitchen hygienic is crucial for food safety. Scrubbing sinks and drains weekly ensures a clean environment, free from unwanted germs. Here's how to tackle these areas effectively:

1. Start by removing all debris from the sink. This could include bits of food and trash that might have fallen in.
2. Use a quality drain cleaner to break down any grease or build-up. Avoid using harsh chemicals that can damage pipes.
3. Employ a stiff brush to scrub the sides and bottom of each sink thoroughly.
4. Pay special attention to the drain area, using a smaller brush or tool designed for narrow spaces to remove any residue.
5. Flush the sink and drain with hot water for several minutes to rinse away loosened debris and cleaning solution.
6. Check traps for signs of food particles or other blockages that might affect water flow.
7. Inspect all hoses and pipes connected to sinks for leaks or wear that could cause problems in the future.
8. Discard any expired ingredients found during cleaning, as this practice helps maintain overall kitchen cleanliness.

This routine not only helps prevent clogs but also minimises odours coming from drains—a top priority in maintaining an inviting atmosphere for diners.

For monthly tasks, deep clean storage areas and refrigeration units next, ensuring every corner of your kitchen stays spotless and safe.

Monthly Tasks: Deep Cleaning Storage Areas and Refrigeration Units

Monthly cleaning tasks are vital for maintaining a healthy and safe environment in your restaurant. Deep cleaning storage areas and refrigeration units helps avoid cross-contamination and ensures food stays fresh.

1. Start with turning off all electrical equipment in the storage and cooling areas to ensure safety.
2. Remove all food items from refrigeration units and check their expiry dates. Dispose of anything that's out of date.
3. Use a mix of warm water and gentle detergent to wipe down all internal surfaces of fridges and freezers.
4. Clean the shelving units used for storing both dried goods and cold items, making sure to reach into corners where dust can gather.
5. Check seals around fridge doors and replace them if they are worn out to keep the cold air in.
6. Sweep and mop the floors within storage spaces, paying special attention to corners and under shelving units.
7. Organise your pantry, cool room, and freezer by categorising items together; this simplifies finding what you need quickly.
8. Inspect drain cleaners in sink areas within storage zones for blockages or slow drainage issues.
9. Examine fan vents and hoods over cooking areas close to storage locations for grease build-up; clean as required.
10. Replace any old cardboard boxes with new ones to prevent attracting pests into storage spaces.
11. Accord proper attention to ice makers during the clean-up process; they can harbour bacteria if not maintained properly.
12. Use appropriate sanitisation methods on containers used for holding food before placing them back in refrigerated areas.
13. Empty grease traps located near or within storage spaces to avoid unpleasant odours or potential health hazards.
14. Test the temperature settings on all refrigeration units once cleaned, ensuring they are set correctly for storing food safely.

This monthly routine helps maintain your restaurant at top hygiene levels, contributing significantly to a positive dining experience for your customers while meeting health regulations effortlessly.

Food Safety Practices to Implement

Implement food safety practices by training staff on protocols, establishing standard operating procedures, and monitoring and recording temperatures in order to ensure the highest level of cleanliness and safety.

To learn more about best practices for food safety, keep reading.

Training Staff on Food Safety Protocols

Training staff in hygiene and food safety is a must for any restaurant, be it a cosy food truck or a bustling Chipotle outlet. Managers need to ensure all employees wash their hands correctly and often.

This simple act is vital for keeping both the staff and diners safe. As part of onboarding, new hires should learn about the dangers of unclean practices. They must understand why it's crucial to maintain cleanliness across all areas, from checkouts to kitchen counters.

Establishing standard operating procedures (SOPs) gives staff clear guidelines on how to manage food safely. Everyone in the team plays a role in upholding these standards daily. Regular training keeps everyone up-to-date on the best ways to handle food, clean surfaces, and use equipment properly.

Monitoring temperatures and recording them correctly are also essential duties that need attention. Through diligent training and adherence to SOPs, restaurants can carry out due diligence in providing a safe dining experience for all patrons.

Establishing Standard Operating Procedures

Creating standard operating procedures (SOPs) means setting clear rules for every task in the restaurant. This ensures that everyone from the kitchen staff to the front desk knows exactly what to do and how to do it.

SOPs cover everything, including the proper way to wash hands, which is crucial for maintaining hygiene. By having these procedures in place, restaurants can assure a consistent way of working that keeps both staff and customers safe.

These procedures also involve using a restaurant POS system effectively to manage orders and payments smoothly. With SOPs, every employee understands their responsibilities in keeping the workplace clean and adhering to food safety practices.

This approach helps streamline operations, making daily tasks easier to execute accurately. It’s about crafting a guidebook for quality and safety that everyone follows precisely.

Monitoring and Recording Temperatures

Regularly monitor and record the temperatures of your restaurant's equipment to ensure food safety compliance. It's crucial to check the temperatures of food holding units during shifts.

For instance, scrape griddles and clean spills after preparing potentially dangerous foods, then sanitise surfaces meticulously. This practice underpins a robust food safety protocol designed to enhance customer experience while mitigating health risks.

Regular monitoring and recording of temperatures in equipment helps maintain food safety standards.

Conclusion

Don't overlook essential areas in restaurant cleaning, as neglecting these can impact food safety and customer satisfaction. Ensure thorough daily, weekly, and monthly cleaning of both front-of-house and back-of-house spaces to maintain a safe dining environment. At Commercial Cleaning Auckland, we offer professional restaurant cleaning services.

Implementing robust food safety practices, training staff diligently, and adhering to health department regulations are crucial for the success of your establishment. Keep surfaces meticulously sanitised and follow proper hygiene protocols to safeguard your reputation and ensure a pleasant dining experience for every guest.