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Cleaning proccess

Preparation

Gather cleaning supplies (cleaning solution, disinfectant, gloves, mop, broom, etc.)

Ensure all equipment and appliances are turned off and disconnected

Clear the area of any debris or obstacles

General Cleaning

Sweep or vacuum the floors

Mop the floors using a suitable cleaning solution

Wipe down all surfaces (countertops, tables, chairs) with a disinfectant

Clean windows and mirrors

Dust all shelves, ledges, and light fixtures

Empty and clean trash bins

Clean and disinfect restrooms thoroughly

Kitchen Cleaning

Clean and sanitize food preparation areas

Scrub and degrease stove, grills, and ovens

Clean and sanitize sinks and drains

Wipe down all kitchen appliances (microwave, refrigerator, dishwasher)

Wash and sanitize all cooking utensils, pots, and pans

Clean and sanitize cutting boards

Empty and clean grease traps

Dining Area Cleaning

Wipe down and sanitize all tables and chairs

Clean and polish silverware, glassware, and plates

Clean and sanitize condiment containers and dispensers

Refill napkin holders and salt/pepper shakers

Vacuum or sweep carpets or rugs in the dining area

Front-of-House Cleaning

Dust and clean reception desk and other front-of-house furniture

Clean and sanitize menus and menu holders

Wipe down POS systems and cash registers

Clean and polish any decorative items or displays

Ensure all light fixtures and bulbs are clean and functioning properly

Back-of-House Cleaning

Clean and organize storage areas (pantries, freezers, refrigerators)

Dispose of expired or spoiled food items

Clean and sanitize all food preparation surfaces and equipment

Sweep and mop back-of-house areas (storage room, employee break room)

Empty and clean employee trash bins

Final Checks

Inspect all areas to ensure cleanliness and sanitation standards are met

Replace any cleaning supplies that are running low

Dispose of used cleaning materials properly

Complete and sign off on the cleaning checklist for documentation purposes

Note: This checklist serves as a general guideline and may vary depending on the specific requirements and regulations of each restaurant organization.

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