Restaurant Kitchen Cleaning

It helps restaurant supervisors to evaluate if proper food preparation handling and storage were implemented and followed by employees accordingly.

Restaurant kitchen cleaning.

Wash meat and cheese slicer after each use. Clean any major spills or splatters off surfaces floors or equipment. Clean beverage dispenser heads in the soda fountains and bars should clean the tips of the soda guns. Sweep and mop the kitchen floor.

Place dirty kitchen rags and linens in the laundry separately from uniforms place dirty aprons and coats in the laundry separately from kitchen rags and linens empty garbage cans frequently. Wipe down other equipment such as coffee makers microwaves toasters and meat slicers. Unclog the kitchen sink after every use. The actual hood is the canopy outside the exhaust system and kitchen exhaust cleaning involves removing grease that has accumulated behind the filters and in the.

Sweeping the walk in fridge and other storage areas in the kitchen using vacuum attachment or microfiber cloth. Kitchen exhaust cleaning is often referred to as restaurant hood cleaning or commercial hood cleaning. Disinfect prep area surfaces. You can also use a warm water vinegar mix cleaning solution to scrub off any grease stains from these areas.

Put all aprons and chefs coats in the laundry not with cleaning rags wash and sanitize all surfaces cutting boards reach in line prep tables empty steam table and clean. A restaurant kitchen cleaning checklist is used to thoroughly inspect cleanliness and sanitation in different kitchen areas such as food preparation zones ambient storage cellar and freezers. Washing kitchen rags towels aprons and staff uniforms. Refill empty paper towel rolls or soap dispensers.

Change the foil lining on top of the ranges grills and flattops. They all refer to the same process but hood cleaning is a bit of a misnomer.