Clean Your Restaurant or Shut It Down!

Reading Time: 3 minutes Food/Ice Safety, Small Business Resources

If you can’t keep your restaurant clean, you may as well just shut it down! Front of house filth will immediately turn your customers off. Back of house dirt, unsanitary equipment and improper food handling practices can be a serious health hazard. There is no valid excuse for not keeping your restaurant clean!

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We take care of ice machine maintenance so you don’t have to.

Keeping Back of House Clean

Daily Cleaning Checklist:

  • Clean fryers
  • Sanitize all surfaces (don’t forget the cutting boards!)
  • Brush/scour grills Empty sanitizing bins
  • All rags directly to laundry
  • Launder all aprons and chef’s coats
  • Sanitize meat/cheese slicers
  • All food needs to be air-tight covered and labeled before going into refrigerator
  • Sweep and mop all floors (including the walk-ins)
  • Wipe down outside surfaces of ice machine. We’ve put together these handy guides on how to clean a Manitowoc ice machine and how to clean a Hoshizaki ice machine
  • Clean grease traps
  • Clean hood filters in dishwasher
  • Replace tin foil liners of grill and range
  • Empty all trash and recyclables
  • Wash floor mats
  • Empty and clean steam tables
  • Sanitize sinks, faucets, soda guns
  • Dispose of grease and oil correctly

Weekly Cleaning Checklist:

  • Clean ovens (per manufacturers instructions)
  • Empty, clean and sanitize reach in coolers, refrigerators
  • Clean coffee machines
  • Flush floor drains with drain cleaner
  • Wash walls

Monthly Cleaning Checklist:

  • Deal with grease build up: wash behind fryers, flat tops, stove and oven. Remember, built up grease is not only unsanitary, but also a fire hazard.
  • Empty and clean freezers
  • Empty the ice bin, clean and sanitize
  • Wash ceilings
  • Check your equipment: are knives sharp? are oven & thermometers calibrated?
  • Check for pest/rodent droppings. If you see any, call pest control immediately!

Keeping Front of House Clean

Daily Cleaning Checklist:

  • Wash every surface with clean, sanitized rags (bar, tabletops, chairs, booths)
  • Clean and sanitize restrooms (check them multiple times per shift and clean as necessary)
  • Sweep and mop floors
  • Wipe down condiment dispensers
  • Check menus for cleanliness

Weekly Cleaning Checklist:

  • Dust (blinds, ceiling fans, anything on the walls – picture frames, etc…)
  • Clean table and chair legs
  • Wipe down baseboards

So, you see, it’s not that hard to keep your restaurant clean!  Divvy up the tasks and stay on schedule.  If you can’t take responsibility for your restaurant’s cleanliness and make sanitation a priority, get out of the restaurant business!

Our team is available to help you get started today!
866-easyice(327-9423)

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