How do I make a restaurant cleaning schedule?

Daily:

1. Wipe down the walls if necessary.
2. Sanitize the tables.
3. Inspect and wipe down the condiments and salt and pepper shakers.
4. Wipe down all the counters.
5. Clean the seats and benches.
6. Run cloth napkins, tablecloths, and wait staff aprons through the washing machine.
7. Vacuum the carpets.
8. Take out the trash and recycling.

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Secondly, how do I make a daily cleaning schedule?

How To Make A Daily Cleaning Schedule

1. Monday: Clean the Bathrooms. …
2. Tuesday: Dust and Vacuum Common Areas. …
3. Wednesday: Scrub the Kitchen. …
4. Thursday: Tidy Your Entryway and Bedrooms. …
5. Friday: Clear the Clutter from Your Mind.

People also ask, how do you stick to a cleaning schedule?

A housecleaning routine you can actually stick to

1. Assess the mess and prioritize with a physical checklist.
2. Be honest about what you’re willing to do.
3. Categorize tasks by day, week and month.
4. Schedule it on your calendar — with reminders on.
5. Delegate tasks to others (including kids)

How long does it take to deep clean a commercial kitchen?

The kitchen will have to be shut down for a professional deep clean. The stoves and fryers must be turned off to cool and some other appliances will need to be turned off for proper cleaning and for the safety of everyone. Cleaning the exhaust hood and ductwork takes an average of 2-5 hours.

9 Related Question Answers Found

How often should a commercial kitchen be cleaned?

The average commercial kitchen requires daily cleaning and regular deep cleaning, as often as once a week. There are no excuses when it comes to keeping a clean commercial kitchen, in fact unsanitary kitchens are at risk for being shut down and heavily fined.

How often should floors be swept and mopped in a kitchen restaurant?

While the kitchen floor of an eating establishment should be cleaned each day — or even twice daily, if the hours of operation are split between lunch time and evenings — there’s also a more serious measure that should be taken every four to seven days.

How would you implement a new cleaning program in the kitchen?

How to Clean a Kitchen: A Checklist

1. Wipe down worktops.
2. Keep clean as you cook.
3. Wipe spills from work surfaces, floors, and appliances.
4. Empty the bin.
5. Wash the dishes or run the dishwasher.
6. Sweep the floor.

What are the 5 steps in cleaning kitchen premises?

Follow these 5 easy steps for the fastest way to clean your kitchen and you’ll never find yourself in an overwhelming mess again!

1. Empty your sink. …
2. Clean off the counters. …
3. Sweep the floor. …
4. Clean the splatters. …
5. Take out the trash.

What equipment is needed in a commercial kitchen?

We offer items like woks, fry pans, sauce pans, and stock pots in aluminum, stainless steel, and cast iron. Your commercial kitchen will also require basic and advanced hand tools like brushes, ladles, pizza cutters, scrapers, spatulas, tongs, and whips.

What is found on a kitchen cleaning schedule?

• Tidy everything away. …
• Clean as you cook. …
• Wipe spills from work surfaces, floors and appliances as soon as they happen.
• Wash the dishes or run the dishwasher. …
• Spray all work surfaces with kitchen cleaner and wipe down.
• Do the same with your chopping board.
• Give the floor a quick sweep.

What should a cleaning checklist include?

A typical premium house cleaning checklist looks like this:

• Vacuuming carpets and floors.
• Sweeping and mopping floors.
• Emptying trash.
• High and low dusting.
• Cleaning door handles and light fixtures.
• Dusting windows, window sills and ledges.
• Changing linen (often as an additional service)

What should be done prior to starting a cleaning task food handler?

All food-contact surfaces must be cleaned and sanitized after they are used; before food handlers start working with a different type of food; any time food handlers are interrupted during a task and the items being used may have been contaminated; and after four hours if items are in constant use.

When developing a cleaning schedule what is one of the most important factors you need to consider?

A schedule must be drawn up and implemented which specifies the frequency of cleaning, the persons responsible, the method of cleaning, the amount and type of chemical to be used and precautions to be taken (i.e. protective clothing).